Cooking advice

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is based around the glycaemic index, a list showing types of food and a score representing the speed that the energy in the food type gets converted to glucose in the dieters system. The theory is that slow release types of food (ie those foods with a low Glycaemic score), keep you satisfied for a longer period of time and help you to injest less food without craving snacks all the time.
It is also very good for sufferers from diabetes, as the low GI food types are useful in reducing rises in glucose amount.

Wild Green Salad

	Category	Salad Recipes
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Ingredients And Procedures

4 c Escarole leaves

-=OR=- Curly Endive Leaves - (the inner white ones), - small Spinach Leaves, - Hearts of Romaine - or a mixture 4 c Mixed greens; such as:

- tender Mustard Greens, - Radish Leaves, Arugula - Leaves, Watercress, Rock - Cress or Field Cress, - Nasturtium Leaves, tender - Dandelion Leaves, Dill or - Fennel Greens and Hyssop - Leaves and Blossoms 20 Mint leaves

12 Sorrel leaves

- torn or sliced 4 Scallions; chopped, -=OR=-

-Newly-pulled Onions, sliced 1/4 c Sunflower seeds, toasted

----------------------------------DRESSING---------------------------------- 2 tb Plain or herbal vinegar

- such as tarragon vinegar Salt 5 tb Sunflower seed oil

-=OR=-Extra-virgin olive oil -=OR=- Walnut oil WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed. ---

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<h1>Wild Green Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 c Escarole leaves <P>-=OR=- Curly Endive Leaves - (the inner white ones), - small Spinach Leaves, - Hearts of Romaine - or a mixture 4 c Mixed greens; such as: <P>- tender Mustard Greens, - Radish Leaves, Arugula - Leaves, Watercress, Rock - Cress or Field Cress, - Nasturtium Leaves, tender - Dandelion Leaves, Dill or - Fennel Greens and Hyssop - Leaves and Blossoms 20 Mint leaves <P>12 Sorrel leaves <P>- torn or sliced 4 Scallions; chopped, -=OR=- <P>-Newly-pulled Onions, sliced 1/4 c Sunflower seeds, toasted <P>----------------------------------DRESSING---------------------------------- 2 tb Plain or herbal vinegar <P>- such as tarragon vinegar Salt 5 tb Sunflower seed oil <P>-=OR=-Extra-virgin olive oil -=OR=- Walnut oil WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed. --- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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