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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.


Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Diet types

The Glycaemic Index Diet
The gi (or glycaemic index) diet is reliant on the gi (or glycaemic index), a list showing food types and a score representing the speed that the carbohydrates in the food type gets converted to sugar in your bloodstream. The theory is that slow acting food types (ie those food types with a low Glycaemic index score), suppress your appetite and mean that you can consume fewer food without being miserabl;e.
It is also very useful for people with diabetes, as the low GI foods are helpful in preventing rises in glucose levels.





Artichokes & Peas
Artichokes & Peas Category Side Dish Recipes 
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Ingredients And Procedures

2 lg Artichokes

1 Lemon (juice only)

2 tb Virgin olive oil

lg Basil leaves; - sliced in strips 1 lg Onion, white or yellow

- sliced 1/4-in thick Salt 1 lb Fresh pod peas; -=OR=-

1 c Frozen peas

Finely chopped parsley Freshly milled pepper 1 tb Sweet butter

-=OR=-Extra-Virgin Olive Oil Lemon juice; to taste -=OR=- Champagne Vinegar SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put

them in a bowl with the lemon juice and water to cover. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes. Add the peas and continue cooking until they are done. Let any liquids reduce until they are syrupy. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

 
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