General tips

Buy Seasonal Food : Food in season is the best you can buy. 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 : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Weight loss

The South Beach Diet
The South Beach diet is a diet started by Miami, florida-area cardiologist arthur agatston which encourages that dieters should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston developed his nutritional system for his cardiac patients, as a result of his detailed study of scientific studies completed on other dietary studies.
"good" foods include, veal cutlets, skinless poultry, shrimp, provolone cheese, pistachios, nonfat yoghurt and some vegatables, like kidney beans, celery and snow peas.

Peach-Rhubarb Crisp

	Category	Dessert Recipes
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Ingredients And Procedures

1 cn (29oz) Peach slices

2 c Rhubarb [unsweetened/frozen

& sliced] 1/4 c Rolled oats [quick cooking]

1/4 c Brown sugar [packed]

2 tb Flour

1/4 ts Cinnamon

2 tb Butter

1/4 c Coconut

Vanilla ice cream 1) Drain the peaches reserving 1/3 c of syrup. Then in a 1 qt.

(preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside... 2) In a small mixing bowl, combine the oats, brown sugar, flour,

and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs. Stir in the coconut and sprinkle over the fruit... 3a) Bake uncovered, in a 350o oven for 25 to 30 min. or `til

fruit is heated through and topping is crisp... *OR* 3b) Micro-cook, uncovered, on 100% power (high) for 8 to 10 min.

or `til fruit is heated through, turning baking dish 90o twice during cooking... 4) Serve warm with the vanilla ice cream...

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<h1>Peach-Rhubarb Crisp</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 cn (29oz) Peach slices <P>2 c Rhubarb [unsweetened/frozen <P>& sliced] 1/4 c Rolled oats [quick cooking] <P>1/4 c Brown sugar [packed] <P>2 tb Flour <P>1/4 ts Cinnamon <P>2 tb Butter <P>1/4 c Coconut <P>Vanilla ice cream 1) Drain the peaches reserving 1/3 c of syrup. Then in a 1 qt. <P>(preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside... 2) In a small mixing bowl, combine the oats, brown sugar, flour, <P>and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs. Stir in the coconut and sprinkle over the fruit... 3a) Bake uncovered, in a 350o oven for 25 to 30 min. or `til <P>fruit is heated through and topping is crisp... *OR* 3b) Micro-cook, uncovered, on 100% power (high) for 8 to 10 min. <P>or `til fruit is heated through, turning baking dish 90o twice during cooking... 4) Serve warm with the vanilla ice cream... <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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