Food and cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Dieting tips

The Glycaemic Index Diet
The gi index weight loss program is based around the gi index, a chart showing types of food and an indicator of the ease with which the energy in the food gets transformed to sugar in the dieters system. The believe is that long-acting food types (ie those with a low Gi score), suppress your appetite and help you to eat less food without being miserabl;e.
It's also extremely efficient for people with diabetes, as the low GI types of food are beneficial in reducing surges in glucose amount.

Barbecue Sauce (Chef Paul Prudhomme) Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

-------------------------------SEASONING MIX------------------------------- 1 1/2 ts Black pepper

1 ts Salt

1 ts Onion powder

1 ts Garlic powder

1/2 ts White pepper

1/2 ts Ground cayenne pepper

------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced

1 1/2 c Chopped onions

2 c Pork, beef or chicken stock

1 1/2 c Bottled chili sauce

1 c Honey

3/4 c Dry roasted pecans, chopped

5 tb Orange juice (1/2 orange)

Rind & pulp from 1/2 orange 2 tb Lemon juice (1/4 lemon)

Rind & pulp from 1/4 lemon 2 tb Minced garlic

1 ts Tabasco sauce

4 tb Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in onions, cover pan, and continue cooking until onions are dark brown, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat; let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 cups.

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<h1>Barbecue Sauce (Chef Paul Prudhomme)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-------------------------------SEASONING MIX------------------------------- 1 1/2 ts Black pepper <P>1 ts Salt <P>1 ts Onion powder <P>1 ts Garlic powder <P>1/2 ts White pepper <P>1/2 ts Ground cayenne pepper <P>------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced <P>1 1/2 c Chopped onions <P>2 c Pork, beef or chicken stock <P>1 1/2 c Bottled chili sauce <P>1 c Honey <P>3/4 c Dry roasted pecans, chopped <P>5 tb Orange juice (1/2 orange) <P>Rind & pulp from 1/2 orange 2 tb Lemon juice (1/4 lemon) <P>Rind & pulp from 1/4 lemon 2 tb Minced garlic <P>1 ts Tabasco sauce <P>4 tb Unsalted butter <P>Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in onions, cover pan, and continue cooking until onions are dark brown, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat; let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 cups. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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