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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.


Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


Weight loss info

The South Beach Diet
The South Beach diet is a diet system invented by Miami, florida-area cardiologist arthur agatston which emphasizes the consumption of "good carbs" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston developed his weight loss regime as an aid to patients with heart conditions, as a consequence of his detailed analysis of scientific data completed on other dietary studies.
Examples of good foods include, lean beef, turkey breast, prawns, cottage cheese, peanut butter, nonfat milk and certain vegetables, like green beans, lettuce and spinach.





French Potato Salad with Tarragon Vinaigrette
French Potato Salad with Tarragon Vinaigrette Category Salad Recipes 
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Ingredients And Procedures

2 1/2 lb Small red potatoes, unpeeled

1 c Chopped fresh parsley

1/2 c Chopped red onion

Pepper ----------------------------TARRAGON VINAIGRETTE---------------------------- 1/3 c Wine vinegar

2 tb Olive oil

1 tb Grainy or Dijon mustard

1/2 ts Dried tarragon

Pepper Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.

Makes 8 servings. ~- Brenda J. Sharpe -- aj471@freenet.carleton.ca Ottawa, Ontario, Canada Disclaimer: Over 30 and born in Fredericton, NB ***********************************************

 
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