Food and cooking tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

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.

Cooking safety

Don't hang tea towels or cloths on or over the cooker.
Don't cook if you're affected by alcohol or prescription drugs.

Curry Soup with Beans

	Category	Bean Recipes
	Views	158
	Ratings	0

Ingredients And Procedures

1 lb Dried lima beans, soaked

4 ea Whole cloves

4 ea Whole peppercorns

1 ea Bay leaf

1/2 ts Chile powder

Salt, to taste 2 ea Onions, chopped

1 c Carrots, sliced

3 tb Oil

2 tb Curry powder

1/2 ts Paprika

Cook beans in water to cover with cloves, peppercorns, bay, chile powder, salt, onions and carrots. Cook until tender, about 1 1/2 hours. In a small skillet, heat the oil. Add curry powder and paprika, and stir for a minute to develop the flavors. Add to soup and simmer together for a few minutes before serving.

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