General tips

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.

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

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.

Best Seattle Salmon Cakes with Tomato Basil Sauce Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

Salmon Cakes 2 tablespoons butter

1/4 cup green onion -- sliced

1 clove garlic -- minced

1 pound cooked salmon -- flaked

1 cup bread crumbs

2 eggs -- lightly beaten

3 tablespoons cream

1/4 cup fresh basil -- slivered

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons vegetable oil

Tomato-Basil Sauce 1/3 cup white wine

2 tablespoons shallot -- finely chopped

1 teaspoon white wine vinegar

2 teaspoons tomato paste

2 tablespoons heavy cream

1/2 cup butter -- chilled

1/4 cup fresh basil -- chopped

1/4 teaspoon salt

pinch white pepper For Salmon Cakes: Melt butter in a small saut? pan over medium-low heat. Add green onion and cook 2 minutes. Add garlic and cook 2 minutes longer. Transfer to a medium bowl. Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl. Mix with a fork until blended. Cover and refrigerate for 30 minutes. For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot, vinegar, and tomato paste. Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons. Add cream and boil 1 minute. Reduce heat to medium and add cold butter, 1 tablespoon at a time. Whisk constantly until all butter is added and sauce has thickened. Do not allow sauce to boil again. Remove from heat and stir in basil, salt, and pepper. Sauce may be reheated briefly over low heat just before serving. Form salmon mixture into 8 cakes. Heat oil in a large skillet over medium heat. Cook cakes 3 minutes per side. Divide cakes among 4 plates, spoon sauce over and serve immediately.

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<h1>Best Seattle Salmon Cakes with Tomato Basil Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>Salmon Cakes 2 tablespoons butter <P>1/4 cup green onion -- sliced <P>1 clove garlic -- minced <P>1 pound cooked salmon -- flaked <P>1 cup bread crumbs <P>2 eggs -- lightly beaten <P>3 tablespoons cream <P>1/4 cup fresh basil -- slivered <P>1/2 teaspoon salt <P>1/4 teaspoon white pepper <P>2 tablespoons vegetable oil <P>Tomato-Basil Sauce 1/3 cup white wine <P>2 tablespoons shallot -- finely chopped <P>1 teaspoon white wine vinegar <P>2 teaspoons tomato paste <P>2 tablespoons heavy cream <P>1/2 cup butter -- chilled <P>1/4 cup fresh basil -- chopped <P>1/4 teaspoon salt <P>pinch white pepper For Salmon Cakes: Melt butter in a small saut? pan over medium-low heat. Add green onion and cook 2 minutes. Add garlic and cook 2 minutes longer. Transfer to a medium bowl. Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl. Mix with a fork until blended. Cover and refrigerate for 30 minutes. For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot, vinegar, and tomato paste. Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons. Add cream and boil 1 minute. Reduce heat to medium and add cold butter, 1 tablespoon at a time. Whisk constantly until all butter is added and sauce has thickened. Do not allow sauce to boil again. Remove from heat and stir in basil, salt, and pepper. Sauce may be reheated briefly over low heat just before serving. Form salmon mixture into 8 cakes. Heat oil in a large skillet over medium heat. Cook cakes 3 minutes per side. Divide cakes among 4 plates, spoon sauce over and serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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