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Food and cooking tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.


Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


Weight loss info

The Glycaemic Index Diet
The gi index weight loss regime is based around the gi index, a chart showing food types and a score representing the rapidity that the energy of the food gets converted to sugar in the dieters blood stream. The believe is that slow acting food types (ie those foods with a low Glycaemic score), keep you feeling full longer and mean that you can injest less food without being miserabl;e.
It is also extremely good for people with diabetes, as the low GI types of food are useful in preventing rises in blood glucose secretion.





Key Lime Roll
Key Lime Roll Category Dessert Recipes 
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Ingredients And Procedures

3/4 c Flour

3/4 ts Baking powder

4 Eggs

3/4 c Sugar

FILLING: 1 pk Jello lemon pie filling

3 tb Lime juice

3/4 ts Grated lime rind

2 c Prepared dream whip topping

CAKE: green food coloring, lime slices, optional for garnish CAKE: Grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. Sift flour with baking powder. Beat eggs until foamy at high speed of electric mixer. Gradually add sugar; continue beating until mixture becomes thick and light in colour about 5 minutes. Carefully fold in flour mixture. Pour cake batter into prepared pan. Bake at 400 F for 12-15 minutes, or until cake springs back when lightly touched. Immediately

turn cake onto cloth which has been sprinkled lightly with icing sugar. Qucikly remove waxed paper. Starting with narrow end, roll cake in cloth and cool for 1 hour. FILLING AND FROSTING: Prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. Add lime juice and rind. Add enough food coloring to tint light green. Chill 1 hour. Set aside 1/2 cup of pie filling. Unroll cake. Spread remaining pie filling evenly over cake; re-roll. Fold reserved pie filling into prepared dessert topping; and use this to frost the roll. Chill. Garnish with lime slices. Store left-over cake in refrigerator. (Ha ha, there never is ANY left-over!!) Origin: Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91

 
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