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General kitchen advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Dieting 101

The Zone Diet
The Zone diet is a diet initially advocated by Barry Sears in a series of books, publications and an associated website. The Zone diet is not specifically a weight loss diet, although many people discover that they reduce weight when following it.
The 'science' behind the Zone Diet is that if you control the secretion of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, in turn puts your body in a state of equilibrium which is a lot more wholesome than other diets, this is referred to as 'the zone'.
Sears believes that a body that is in 'the zone' is much more efficient and, as a consequence, does not build up fat.
The most interesting process of the zone system is to keep tight control over the ratio of carbs to proteins, and to ensure you get large amounts of Omega 3 and omega 6.





Paltas Rellenas- Stuffed Avocados
Paltas Rellenas- Stuffed Avocados Category Mexican Recipes 
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Ingredients And Procedures

Stephen Ceideburg 12 Cooked prawns

3 Cobs corn

500 g Potatoes

1 tb Grated onion

1/2 ts Chilli powder

3 tb Olive oil

Salt and white pepper to -taste 3 lg Avocados

18 Black olives

In Peru, where this recipe originated, the avocados are stuffed with potatoes with yellow flesh. If you want the authen- tic look, add a couple of drops of yellow food colouring to the potato mixture. Peel 12 cooked prawns and set aside. Chop 3 cobs of corn into 4-5 cm rounds and steam or boil until tender. Steam or boil 500 g of potatoes until tender. drain and mash very smooth. Mix in tablespoons grated onions, 1/2 teaspoon chilli powder (or to taste), 3 tablespoons olive oil and salt and white pepper to taste. Cut 3 large avocados in half remove the stones and fill with the potato mixture. Put on serving plates and top each half with 2 prawns and 2- 3 black olives. Add corn rounds to the plates. Serve warm or at room temperature. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.

 
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