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Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

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!

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

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Aromatic Broth with Vegetable Slivers

	Category	Chicken Recipes
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Ingredients And Procedures

1 Stalk Lemon Grass

4 c Cubed Chicken Meat

Chicken Or Fish Stock 1/2 c Sliced Cilantro Leaves

1 Serrano Or Jalapeno Chili

1/2 ts Grated Lime Zest

Lime Juice To Taste 1 1/2 tb Salt

Pepper To Taste 3 oz Snow Peas

1 md Carrot, Peeled

4 md Radishes

Green Part of 1 Scallion 2 tb Whole Cilantro Leaves

1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,

cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another

batch of broth.) Add lime juice, salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2

inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just

tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once.

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<h1>Aromatic Broth with Vegetable Slivers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Stalk Lemon Grass <P>4 c Cubed Chicken Meat <P>Chicken Or Fish Stock 1/2 c Sliced Cilantro Leaves <P>1 Serrano Or Jalapeno Chili <P>1/2 ts Grated Lime Zest <P>Lime Juice To Taste 1 1/2 tb Salt <P>Pepper To Taste 3 oz Snow Peas <P>1 md Carrot, Peeled <P>4 md Radishes <P>Green Part of 1 Scallion 2 tb Whole Cilantro Leaves <P>1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, <P>cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another <P>batch of broth.) Add lime juice, salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 <P>inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just <P>tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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