General kitchen advice

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Buy Seasonal Food : 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, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Weight loss info

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is linked to the gi index, a list of food types and a score illustrating the rapidity that the glucose of the food gets transformed to glucose in your bloodstream. The believe is that long-acting food types (ie those with a low Glycaemic index score), suppress your appetite for longer and help to take in less food without feeling you are missing out.
It's also extremely beneficial for diabetes sufferers, as the low GI foods are useful in minimizing increases in blood sugar levels.

Tabouli

	Category	Appetizer Recipes
	Views	372
	Ratings	0

Ingredients And Procedures

1/2 c Bulgur; dry

1 c Water; boiling

1 Tomato; chopped

1/2 c Fresh parsley; chopped

2 tb Lemon juice

1/8 ts Garlic powder

1/4 c Green onions; chopped

(about 3 green onions) 1/4 c Fresh mint leaves

1/2 c Garbanzo beans, cooked

Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors. HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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<h1>Tabouli</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Bulgur; dry <P>1 c Water; boiling <P>1 Tomato; chopped <P>1/2 c Fresh parsley; chopped <P>2 tb Lemon juice <P>1/8 ts Garlic powder <P>1/4 c Green onions; chopped <P>(about 3 green onions) 1/4 c Fresh mint leaves <P>1/2 c Garbanzo beans, cooked <P>Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors. HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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