Cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

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.

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Homemade 8-Finger Cavatelli

	Category	Pasta Recipes
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Ingredients And Procedures

1/2 lb ricotta cheese -- strained

1 egg

pinch salt pinch pepper 1/2 lb flour

Method: Place ricotta and egg with salt and pepper in a large bowl. With a fork, beat egg and cheese until well combined. Place flour on a flat, smooth work surface (preferably wood). Create a small well in middle of flour. Pour cheese-egg mixture into well.

Draw some of the flour over the well, mixing it in with a fork a little at a time until egg mixture is no longer runny. Draw the sides of the mound together with your hands. Work the mixture together with your fingers and palms until it is smooth and well intergrated.

Continue to knead the dough by hand until it is smooth. If dough seems too moist, just add a little more flour. At this point, pull away small balls of dough about the size of a nickel. Pull away about 10 at a time and cover remaining dough with plastic wrap.

Place a dough ball in the palm of one hand and flatten with the other. Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about 1/4-inch thick. Place on a towel. Repeat process with remainder of dough. Be careful not to overlap the cavatelli. Allow pasta to dry for at least 10 minutes. Sprinkle with flour to keep individual pieces from sticking.

Store in a cool, dry place until ready to use, up to 24 hours. To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.

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<h1>Homemade 8-Finger Cavatelli</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 lb ricotta cheese -- strained <P>1 egg <P>pinch salt pinch pepper 1/2 lb flour <P><P>Method: Place ricotta and egg with salt and pepper in a large bowl. With a fork, beat egg and cheese until well combined. Place flour on a flat, smooth work surface (preferably wood). Create a small well in middle of flour. Pour cheese-egg mixture into well. <P>Draw some of the flour over the well, mixing it in with a fork a little at a time until egg mixture is no longer runny. Draw the sides of the mound together with your hands. Work the mixture together with your fingers and palms until it is smooth and well intergrated. <P>Continue to knead the dough by hand until it is smooth. If dough seems too moist, just add a little more flour. At this point, pull away small balls of dough about the size of a nickel. Pull away about 10 at a time and cover remaining dough with plastic wrap. <P>Place a dough ball in the palm of one hand and flatten with the other. Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about 1/4-inch thick. Place on a towel. Repeat process with remainder of dough. Be careful not to overlap the cavatelli. Allow pasta to dry for at least 10 minutes. Sprinkle with flour to keep individual pieces from sticking. <P>Store in a cool, dry place until ready to use, up to 24 hours. To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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