General cooking tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:

apples
bell peppers
celery
cherries
imported grapes
nectarines
peaches
pears
potatoes
red raspberries
spinach
strawberries

All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Cook safely

Never fill a chip pan more than a third full of oil.
Don't cook if you're affected by alcohol or prescription drugs.

Carrot and Raisin Salad Ww

	Category	Salad Recipes
	Views	216
	Ratings	0

Ingredients And Procedures

2 c Carrots; grated

1/2 c Crushed pineapple (no sugar)

2 tb Raisins

1 tb Lemon juice

1/4 c Low-fat yogurt

2 tb Reduced-calorie mayo

1 pk Equal (sweetener)

2 ts Coconut; shredded

In medium bowl, combine carrots, pineapple, raisin,s and lemon juice. Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated. Cover bowl with plastic wrap and refrigerate for at least 1 hour. Just before serving, toss again and sprinkle with coconut. 1 serving=2 vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180 calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium. 7 mg chol.

Rate this recipe!

Post this recipe to your site