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Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.


    Cooking safety

    • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
    • Don't run extension cables across the floor as they can become worn.
    • Is the electric kettle leaking? This can be dangerous.

    If a deep fat frying pan catches fire don't move it (it could give you terrible burns).





Apple-Cinnamon Baked French Toast
Apple-Cinnamon Baked French Toast Category Breakfast Recipes 
Views 189 
Ratings 0 
Ingredients And Procedures

1 lb Loaf French bread

Nonstick cooking spray 8 lg Eggs -- slightly beaten

3 1/2 c Skim milk

1 c Sugar -- divided

1 tb Vanilla extract

6 md Apples -- peel/core/thin slice

3 ts Ground cinnamon

1 t Ground nutmeg

1 tb Butter

1. Slice bread into 1 1/2-inch slices. Coat a

9-by-13-inch pan with nonstick cooking spray and

tightly pack bread into pan. 2. In a large bowl, stir together eggs, milk, 1/2 cup

sugar and the vanilla. Pour half of the egg mixture over the bread slices. 3. Evenly distribute apple slices over bread. Top with

remaining egg mixture. 4. In a small bowl combine remaining 1/2 cup sugar,

the cinnamon and nutmeg. Sprinkle over apples. Dot with butter. Cover and refrigerate overnight. 5. The next day, uncover pan and bake in a preheated

350-degree oven for 1 hour. Remove from oven and let

stand for 10 to 15 minutes. Cut into squares and serve warm. from Joseph Stefanic, Oak Park, Illinois Source: Chicago Sun Times, August 7, 1996

 
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