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Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.


Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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.


Diet info

A low calorie weight loss regime

As most people know, a low calorie weight loss regime is based on the fact that in order to achieve weight loss, then you have to consume fewer calories than your body requires.

The calorie defined?
A calorie is a unit of measurement for energy. The food calorie is the amount of heat required to raise 1 kilogram of water 1 degree centigrade. If your meal contains more calories, then it will will give you more energy to use when your body burns it.

Foods low in calories include broccoli, bell pepper, guava, meals containing beef, and bamboo shoots.





Vegan Chocolate Sponge Cake
Vegan Chocolate Sponge Cake Category Cake Recipes 
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Ingredients And Procedures

2 c Self-rising flour

-(pref. 85% whole-wheat) 1/4 c Cocoa powder

3 ts Baking powder

1 1/3 c Vanilla sugar

-OR- Superfine sugar 9 tb Sunflower oil

1 1/2 c Water

Vegan margarine -for greasing --------------------------------TO DECORATE-------------------------------- 1 Qty. Chocolate Fudge Icing

-OR- Chocolate Buttercream Dark chocolate -coarsely grated Confectioners' sugar -------------------------VEGAN LEMON CAKE VARIATION------------------------- 1/2 c -additional flour

2 tb -Lemon juice

1 -Lemon, rind grated

Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center. Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely. Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar. Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. of the water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias



 
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