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Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.


    Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


    Kitchen safety

    Never leave your cooking unattended. Even if the phone or doorbell rings. Remember - fires start when your attention stops.
    If a deep fat frying pan catches fire don't move it (it could give you terrible burns).





Yin-Yang Soup
Yin-Yang Soup Category Soup Recipes 
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Ingredients And Procedures

2 c Sweet corn kernals

3 c Water

1/2 ts Salt

1/2 c Chopped fresh spinach

1/2 c Cornstarch

1 ts Vegetable oil

Try your hand at swirling two colorful purees into this universal symbol! DIRECTIONS: =========== Place corn in a blender with 1 cup water and 1/4 teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside. Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon salt. Blend until smooth, remove mixture to a second bowl and set aside. In a separate bowl, mix cornstarch with 1 cup water until blended. Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2-quart serving bowl. Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach puree and stir. Mix in remaining half of cornstarch mixture. Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable puree will hold its shape). Serve warm. Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37 mg calcium Source: Chef George Tang of Harmony Vegetarian Restaurant Recipe published in: Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

 
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