General kitchen advice

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Cucumber and Sesame Seed Salad

	Category	Regional Recipes
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Ingredients And Procedures

1 lg Cucumber

1/2 c Cider vinegar; -OR-

1/2 c -White wine

1 tb Sesame seeds

1 tb Sesame oil

1 Onion; chopped finely

2 Garlic cloves;sliced finely

1 ts Tumeric

1 ts Sugar;up to 2 ts

-Salt First peel the cucumber & cut into 2 inch pieces. Cut these again into lengthwise sticks. Now put them into a pan with the vinegar and salt; add a little water to cover, heat and simmer for a few minutes until the cucumber is slightly tender and transparent. Drain, keeping the liquid, and let cool. Set aside. Now toast the sesame seeds in a pan with a little oil until they begin to jump & turn golden. Then let them cool. After this, heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without burning until they are golden brown. Remove them from the pan and let cool. Now pour the remaining oil, tumeric, sugar and half the drained vinegar liquid. Stir this over a gentle heat until the sugar is dissolved. Add the onion and garlic and heat them through. Arrange the cucumber pieces in a salad bowl and pour over the dressing. Mix well and then scatter the sesame seeds on top. Serve warm or cold. SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells posted by Anne MacLellan

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<h1>Cucumber and Sesame Seed Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Cucumber <P>1/2 c Cider vinegar; -OR- <P>1/2 c -White wine <P>1 tb Sesame seeds <P>1 tb Sesame oil <P>1 Onion; chopped finely <P>2 Garlic cloves;sliced finely <P>1 ts Tumeric <P>1 ts Sugar;up to 2 ts <P>-Salt First peel the cucumber & cut into 2 inch pieces. Cut these again into lengthwise sticks. Now put them into a pan with the vinegar and salt; add a little water to cover, heat and simmer for a few minutes until the cucumber is slightly tender and transparent. Drain, keeping the liquid, and let cool. Set aside. Now toast the sesame seeds in a pan with a little oil until they begin to jump & turn golden. Then let them cool. After this, heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without burning until they are golden brown. Remove them from the pan and let cool. Now pour the remaining oil, tumeric, sugar and half the drained vinegar liquid. Stir this over a gentle heat until the sugar is dissolved. Add the onion and garlic and heat them through. Arrange the cucumber pieces in a salad bowl and pour over the dressing. Mix well and then scatter the sesame seeds on top. Serve warm or cold. SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells posted by Anne MacLellan <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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