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Food and cooking tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


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).


Diet types

The low-cal diet

In short, the low calorie diet says that if you want to reduce weight, the most important step is to take in fewer calories than you burn up.

What is a calorie?
The calorie is the standard unit for energy measurement in dieting. A 'calorie' is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If a meal contains more calories, then it will will give you more energy when your body converts it.

Low calorie foods include fresh green beans, carrots, guava, meals containing beef, and low-fat cheese.





Chilled Beet Soup
Chilled Beet Soup Category Rice Recipes 
Views 167 
Ratings 0 
Ingredients And Procedures

3 pounds beets

1 tablespoon light olive oil

1/2 yellow onion -- coarsely chopped

salt and pepper 2 tablespoons garlic -- minced

2 cups vegetable or chicken stock

2 cups water -- (up to 3)

1/2 cup fresh orange juice

2 teaspoons fresh lemon juice -- (up to 3)

rice wine vinegar or champagne vinegar sour cream 2 teaspoons fresh dill

Trim beet greens at the base of the beet. Bring a large pot of water to a boil and add the beets. Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes. Test the beets by inserting a paring knife or skewer. If there is no resistance, they are ready to be drained. Drain when tender and allow to cool or run them under cold water to cool them quickly. Peel, cut into large pieces, and set aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until tender, about 7 minutes. Add the garlic and cook for 2 more minutes. Combine the onion/garlic and beets in a blender or food processor. Add 2 cups stock and puree until smooth. Add water 1 cup at a time until desired consistency, being careful not to make soup too thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if needed with lemon juice, vinegar, salt and pepper. Chill the soup, ladle into bowls. Garnish each with a swirl of sour cream and a sprinkle of dill.

 
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