General kitchen advice

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

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.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Cooking safety

Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
Don't run extension cables across the floor as they can become worn.
Is the electric kettle leaking? This can be dangerous.

Don't put oven gloves or tea towels down on the cooker after you've used them.

Riads Succulent White Beans

	Category	Bean Recipes
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Ingredients And Procedures

3/4 pound dried white beans

8 cups water

2 bay leaves

2 tablespoons olive oil

2 large cloves garlic -- sliced

4 sprigs fresh sage -- or thyme

3 plum tomatoes, ripe, seeds removed -- quartered

2 cups fat-free chicken broth

salt and pepper 2 tablespoons flat-leaf parsley

[1] Rinse the beans and soak in tepid water overnight. Rinse and drain in several changes of cold water. [2] Place beans in a large, heavy pot. Add the 8 cups of water and the bay leaves. Bring to a boil, reduce heat to medium and simmer until the beans are tender but not mushy, 40 to 45 minutes, skimming any foam that rises to the surface. Drain beans (discarding bay leaves) and set aside. [3] Place the olive oil in another heavy pot and cook the garlic over medium-low heat until lightly browned. Add the sage or thyme, drained beans, tomatoes and broth; cook over medium heat for 5 minutes. Season with salt and pepper to taste and garnish with chopped parsley.

Serve with toasted peasant bread, or on top of penne pasta. Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol. Chef Riad Aamar, Doc's Restaurant, New Preston, CT

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<h1>Riads Succulent White Beans</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3/4 pound dried white beans <P>8 cups water <P>2 bay leaves <P>2 tablespoons olive oil <P>2 large cloves garlic -- sliced <P>4 sprigs fresh sage -- or thyme <P>3 plum tomatoes, ripe, seeds removed -- quartered <P>2 cups fat-free chicken broth <P>salt and pepper 2 tablespoons flat-leaf parsley <P><P>[1] Rinse the beans and soak in tepid water overnight. Rinse and drain in several changes of cold water. [2] Place beans in a large, heavy pot. Add the 8 cups of water and the bay leaves. Bring to a boil, reduce heat to medium and simmer until the beans are tender but not mushy, 40 to 45 minutes, skimming any foam that rises to the surface. Drain beans (discarding bay leaves) and set aside. [3] Place the olive oil in another heavy pot and cook the garlic over medium-low heat until lightly browned. Add the sage or thyme, drained beans, tomatoes and broth; cook over medium heat for 5 minutes. Season with salt and pepper to taste and garnish with chopped parsley. <P>Serve with toasted peasant bread, or on top of penne pasta. Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol. Chef Riad Aamar, Doc's Restaurant, New Preston, CT <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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