Botanica WestHolistic Healing & Therapy from a Master Herbalist

You must see the success stories from Dr Salvador Vargas at the Betania West Cancer Clinic!

I’ve sent about a dozen patients to him with excellent results. He offers hope and quality of life. I would entrust my own children as well as myself. If you have a loved one with cancer please send them to him first.

To receive a free consultation and treatment options Call and leave a message for Helene at 909-795-6600 at the Calimesa Holistic Wellness Center. Or the Numbers above You need to have all your recent diagnostics and blood work ready to be faxed over. If you need them done they are available in Mexico as well. He mainly works with hard tumors but can refer out for other forms of cancer. Diana has been bombarded with calls since this TV exclusive so leave messages at all places to better serve you.

He is just right over the border only a 6.00 taxi ride or they can shuttle you over from the hotels on the U.S. side.

To get a free information packet and/or a free consultation. Please put your In formation in the box below. This blog is not a public forum.

Or email us at botanicawest@yahoo.com

Ratatouille is an excellent main or side dish you can use as a pasta topping over noodles,or an omelet, cooked chicken, breast, cooked spaghetti squash and even a filling in a baked potato. It can be made ahead of time and the flavors meld in the fridge over night. It freezes well and tastes good cold right out of the fridge on toasted French bread. It is a basic French provincial dish that is so easy to make and uses the basic vegetables from your garden. Eggplant, yellow and zucchini squash, peppers, tomatoes, onions and garlic in rich olive oil and herbs. It cooks slowly in its own juices and its fragrance permeates the whole house!

Ratatouille

1 large one two small eggplant cubed

5-6 fresh tomatoes cubed

3 zucchini squash cubed

3 crookneck squash cubed

1 red and green bell pepper cored and cubed

1 large yellow onion peeled and chopped

10 cloves of garlic minced

1/3 cup olive oil

1/2 tsp tarragon

1 tablespoon salt

1 tsp pepper

Remember to never cover the pan while it cooks or it will disintegrate into mush.

Let it cook slowly up to an hour and if you do it right you never have to add fluid

This dish also cans and freezes well so you can stock up for the winter.

I hope you try this peasant dish and you may learn to like eggplant as well.

Blessings from Helene Gentili’s kitchen at Botanica West!