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Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

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.

Dieting 101

The Glycaemic Index Diet
The gi index diet system is based around the gi (or glycaemic index), a chart showing foods and an indicator of the speed that the carbohydrates of the food gets converted to sugar in the dieters body. The believe is that slow release food types (ie those foods with a low Glycaemic index score), will keep you feeling full for longer and help you to consume fewer food without craving snacks all the time.
It's also very useful for sufferers from diabetes, as the low GI foods are beneficial in preventing surges in glucose secretion.

Spicy Pork with Peanuts

	Category	Spicy Recipes
	Views	247
	Ratings	0

Ingredients And Procedures

1/4 c Raw unsalted peanuts

3 tb Peanut oil

4 Whole dried chile peppers

4 Scallions -- thinly sliced

3 Garlic cloves -- thinly sliced

-----SAUCE----- 1 tb Chile paste with garlic

2 tb Dark soy sauce

1 t Sugar

1 1/2 tb Chinese rice wine

-??Dry sherry 1 tb Chinkiany vinegar -- -??

2 ts -Red wine vinegar

-(or Cider vinegar) 1 t Sesame oil

1 t Cornstarch -- mixed with

1 tb Chicken broth -- (cold)

8 oz Boneless pork, cubed

STIR-FRY THE PEANUTS over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside. Lower the flame to medium. Add the remaining 2 tablespoons of oil and flavor it with the peppers. With the oil still at medium heat, add the scallions and garlic. Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok. Add the sauce ingredients. When the sauce comes to a boil, add the cornstarch dissolved in broth. The sauce must be thick enough to coat the pork pieces. Since the pork is not seasoned, the sauce is the seasoning. Add the pork pieces and the peanuts. Quickly toss to coat them well. Stir and toss the pork for 30-to-45 seconds, or until the pieces are cooked through. Turn the pork out on a serving plate.

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<h1>Spicy Pork with Peanuts</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 c Raw unsalted peanuts <P>3 tb Peanut oil <P>4 Whole dried chile peppers <P>4 Scallions -- thinly sliced <P>3 Garlic cloves -- thinly sliced <P>-----SAUCE----- 1 tb Chile paste with garlic <P>2 tb Dark soy sauce <P>1 t Sugar <P>1 1/2 tb Chinese rice wine <P>-??Dry sherry 1 tb Chinkiany vinegar -- -?? <P>2 ts -Red wine vinegar <P>-(or Cider vinegar) 1 t Sesame oil <P>1 t Cornstarch -- mixed with <P>1 tb Chicken broth -- (cold) <P>8 oz Boneless pork, cubed <P><P>STIR-FRY THE PEANUTS over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside. Lower the flame to medium. Add the remaining 2 tablespoons of oil and flavor it with the peppers. With the oil still at medium heat, add the scallions and garlic. Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok. Add the sauce ingredients. When the sauce comes to a boil, add the cornstarch dissolved in broth. The sauce must be thick enough to coat the pork pieces. Since the pork is not seasoned, the sauce is the seasoning. Add the pork pieces and the peanuts. Quickly toss to coat them well. Stir and toss the pork for 30-to-45 seconds, or until the pieces are cooked through. Turn the pork out on a serving plate. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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