Food tips

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Dieting tips

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the glycaemic index, a list of food types and an indicator of the ease with which the carbohydrates of the food gets converted to sugar in the dieters blood stream. The theory is that slow release foods (ie with a low Glycaemic index score), keep you satisfied for a longer period of time and help you to take in fewer food without feeling you are missing out.
It is also extremely beneficial for people with diabetes, as the low GI types of food are useful in controlling rises in blood glucose amount.

Speckled Soup

	Category	Childrens Recipes
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Ingredients And Procedures

1 1/2 c White beans

4 c Water or stock

2 Cloves garlic, minced

2 Stalks celery, chopped

2 Carrots, chopped

1 Onion, chopped

2 tb Olive oil

1 tb Dried basil

1/2 lb Green beans in 1" pieces, or

1/2 lb Zucchini, sliced in

-half-moons 2 tb Lemon juice

3/4 ts Salt

From "Meals Without Squeals" by Christine Berman & Jacki Fromer. pepper to taste 1. Soak beans in water to cover by 2" overnight. Drain in the

morning. 2. Saute garlic, onion, celery, and carrots in oil for about 10 min.

3. Add soaked beans and the 4 c water or stock.

4. Simmer until beans are tender, about 45 min.

5. Add basil and green beans or zucchini and simmer another 30 min

or so, until tender. 6. Before serving, stir in lemon juice, salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative Posted by Theresa Merkling.

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<h1>Speckled Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c White beans <P>4 c Water or stock <P>2 Cloves garlic, minced <P>2 Stalks celery, chopped <P>2 Carrots, chopped <P>1 Onion, chopped <P>2 tb Olive oil <P>1 tb Dried basil <P>1/2 lb Green beans in 1" pieces, or <P>1/2 lb Zucchini, sliced in <P>-half-moons 2 tb Lemon juice <P>3/4 ts Salt <P>From "Meals Without Squeals" by Christine Berman & Jacki Fromer. pepper to taste 1. Soak beans in water to cover by 2" overnight. Drain in the <P>morning. 2. Saute garlic, onion, celery, and carrots in oil for about 10 min. <P>3. Add soaked beans and the 4 c water or stock. <P>4. Simmer until beans are tender, about 45 min. <P>5. Add basil and green beans or zucchini and simmer another 30 min <P>or so, until tender. 6. Before serving, stir in lemon juice, salt and pepper. <P>Serves 8 preschool or 6 school-age children 1 meat alternative Posted by Theresa Merkling. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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