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Cooking tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.






Rice Pudding (Becker)
Rice Pudding (Becker) Category Rice Recipes 
Views 153 
Ratings 0 
Ingredients And Procedures
Ingredients
1cuplow-fat milk
1eachpacket butter buds
2eacheggs
2tablespoonsugar, or 3 pk of sugar substitute
1teaspoonlemon peel, grated
1teaspoonvanilla
1/2teaspoonbrown rice, uncooked
1/4cupraisins

Directions:

Preheat ovenm to 325 degrees. Heat milk in saucepan. Add butter Buds and
stir unitl dissolved. Heat until mixture simmers. Remove from heat. In
separate bowl, beat eggs unmitl frothy. Add sugar, lemon peel, vanilla and
nutmeg. Add to milk mixture. Add rice and raisins. Mix well. Pour into
1-quart baking dish. Sprinkle with additional nutmeg. Bake for 30 minutes,
or until knife inserted near center comes out clean.
 
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