Recipe Feeds:

















General kitchen advice

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.


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Dieting 101

The South Beach Diet
The South Beach diet is a diet system created by Florida-based cardiologist arthur agatston which stresses that dieters should be eating "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Doctor agatston invented his weight loss system for people who have cardiac problems, as a result of his analysis of scientific studies completed on other weight loss studies.
"good" foods include, broiled ham, turkey breast, shrimp, feta cheese, pistachios, lowfat or nonfat milk and certain vegetables, such as asparagus, cucumbers and mushrooms.





Millet-Cauliflower Soup
Millet-Cauliflower Soup Category Soup Recipes 
Views 12 
Ratings 0 
Ingredients And Procedures

2 tb Oil, plus oil for sauteing

1/2 c Millet

1 1/2 c Water

3 Celery stalks; chopped

1 Green pepper; chopped

1 sm Onion; chopped

2 Garlic cloves; chopped

1 lg Carrot; grated or chopped

6 c Water

1 md Head of cauliflower

-- very coarsely chopped 1 Bay leaf

2 tb Dry vegetable soup base

1/2 ts Basil

1/2 ts Mint

1/2 ts Chervil

1/2 ts Thyme

1/2 ts Ground celery seed

2 tb White miso

3/4 c Raw cashews

1 c Water

1/2 c Nutritional yeast

Salt; to taste Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like. Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by Karen Mintzias

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: