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Cooking advice

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 : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


    Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


    Kitchen safety

    Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.
    Don't cook if you're affected by alcohol or prescription drugs.





Seitan - Method Ii
Seitan - Method Ii Category Regional Recipes 
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Ingredients And Procedures

16 c White bread flour

6 c -to

8 c Water, or more

3/4 c Tamari

1 Onion; peeled and sliced

1 Piece kombu, about 4" long

1/4 c Ginger; sliced -=OR=-

2 ts -Ginger powder

Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40 to 50 minutes preparation: 3 to 4 hours cooking Mix the flour and water together to make a medium-stiff dough. Knead it until it is elastic when pulled (about 8 to 10 minutes). Allow the dough to rest for about 5 minutes in a bowl of cold water. Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with warm water and kneading the dough in it, underwater. When the water turns white (after 1 to 2 minutes), drain it through a strainer, adding the floury residue back to the ball of dough. Keep kneading, washing, and changing the water, until no more starch is given off. This may take as many as eight rinses, about 20 to 25 minutes. Pour 6 pints of water into a large pot. Add the tamari, onion, kombu, ginger, and dough, and simmer for about 3 hours. (To speed up the cooking, you could cut the dough into small pieces, each about 1-1/2"; the pieces would cook in about one hour.) The seitan is properly cooked when it is firm to the touch and when it is firm in the center. You can check by cutting into the seitan. If it is not done, it will feel like raw dough in the center. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias



 
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