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.

Salatet Hummus

	Category	Salad Recipes
	Views	16
	Ratings	0

Ingredients And Procedures

1 c Chickpeas, dried

1/4 c Parsley, finely chopped

1/4 c Onion, finely chopped

1/2 ts Garlic, finely chopped

3 tb Lemon juice, fresh

2 tb Olive oil

1/2 ts Salt

pn Cayenne pepper Starting a day ahead, wash the chick-peas in a sieve under cold running water, then place them in a large bowl or pan and add enough cold water to cover them by 2 inches. Soak at room temperature for at least 12 hours. Drain the peas and place them in a small, heavy saucepan. Add enough fresh water to cover them completely and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for about 1 1/2 hours, replenishing the liquid with boiling water from time to time if necessary to keep the peas covered throughout the cooking period. When done, the peas should be tender to the bite but still somewhat firm. Drain and cool to room temperature. Just before serving, combine the parsley, onions, garlic, lemon juice, olive oil, salt and cayenne pepper in a salad bowl, and beat them together with a fork. Add the chick-peas and toss gently to coat the peas evenly with the dressing. Taste for seasoning.

Rate this recipe!

Post this recipe to your site

<h1>Salatet Hummus</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Chickpeas, dried <P>1/4 c Parsley, finely chopped <P>1/4 c Onion, finely chopped <P>1/2 ts Garlic, finely chopped <P>3 tb Lemon juice, fresh <P>2 tb Olive oil <P>1/2 ts Salt <P>pn Cayenne pepper Starting a day ahead, wash the chick-peas in a sieve under cold running water, then place them in a large bowl or pan and add enough cold water to cover them by 2 inches. Soak at room temperature for at least 12 hours. Drain the peas and place them in a small, heavy saucepan. Add enough fresh water to cover them completely and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for about 1 1/2 hours, replenishing the liquid with boiling water from time to time if necessary to keep the peas covered throughout the cooking period. When done, the peas should be tender to the bite but still somewhat firm. Drain and cool to room temperature. Just before serving, combine the parsley, onions, garlic, lemon juice, olive oil, salt and cayenne pepper in a salad bowl, and beat them together with a fork. Add the chick-peas and toss gently to coat the peas evenly with the dressing. Taste for seasoning. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>