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Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


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!


Diet types

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet achieved most of its fame during the last decade. Although highly controversial, it allows weight loss whilst allowing you to eat many foods that are not normally available to dieters, for example meat and hard cheese.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. It is often referred to as a high protein, low carb, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.







Millet Pilaf
Millet Pilaf Category Side Dish Recipes 
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Ingredients And Procedures

1 sm Onion

4 ts Vegetable oil

1/4 c Millet

Sea salt to taste 2/3 c Water

1/2 c Slivered almonds

1 sm Leek

1 sm Zucchini

1 c Mushrooms

Freshly ground black pepper 1/4 ts Ground cinnamon

Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the onion. Saute for about 3 minutes until tender by not brown. Add the millet and cook for another 2 minutes or so, stirring occasionally. Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes. Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. Set aside. Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3 minutes. Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry for a further 2-3 minutes. When the millet is tender and the water is absorbed, stir in the vegetables, pepper to taste, and the cinnamon. Cook for a couple of minutes longer, stirring then remove from heat, and stir in almonds. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

 
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