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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.


Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


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.


Cook safely

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





For-1- Baked Garden-Fresh Potato
For-1- Baked Garden-Fresh Potato Category Cheese Recipes 
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Ingredients And Procedures

1 Baking potato [=1/2 lb]

1/4 c Cheddar cheese, shredded

1/4 c Parmesan, freshly grated

1/4 c Sweet green pepper, diced

1/4 c Mushrooms, coarsely chopped

pn Dried oregano 1/2 Tomato, diced

2 tb Plain low-fat yogurt

pn Salt pn Pepper Scrub potato and prick in several places with fork. Place on paper towel; microwave at High for 6-7 minutes or until tender. Alternately, bake in 400F 200C toaster oven for 1 hour.

Set aside 2 tb of the Cheddar. In bowl, stir together remaining Cheddar, Parmesan, green pepper, mushrooms, oregano and tomato. Push to one side of bowl. Cut cooked potato in half and scoop out pulp. In empty side of same bowl, mash pulp with yogurt and stir into cheese mixture. On serving plate, mound in potato shells. Microwave at High for 3-4 minutes or bake in 400F 200C toaster oven for 15-20 minutes or until heated through. Sprinkle with

reserved Cheddar and salt and pepper. Per Serving: about 420 calories, 23 g protein, 18 g fat, 44 g carbohydrate high source fibre, excellent source calcium, good source iron. Source: Canadian Living magazine Oct 94 Presented in article by Rose Murray: "Health & Well-Fare: Cooking On Your Own" [-=PAM=-] PA_Meadows@msn.com

 
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