Food tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

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.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Butternut Squash with Garlic, Ginger, and Lime Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

1 tablespoon unsalted butter -- or olive oil

1 Spanish onion -- coarsely chopped

4 cloves garlic -- pressed or finely

chopped 1 tablespoon peeled -- coarsely chopped

fresh ginger 1 butternut squash -- peel seed chop

5 cups chicken stock

1 Pinch sugar

1/4 cup fresh lime juice

20 lime slices

Pantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups cubed pulp.

Directions: 1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic, and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

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<h1>Butternut Squash with Garlic, Ginger, and Lime</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 tablespoon unsalted butter -- or olive oil <P>1 Spanish onion -- coarsely chopped <P>4 cloves garlic -- pressed or finely <P>chopped 1 tablespoon peeled -- coarsely chopped <P>fresh ginger 1 butternut squash -- peel seed chop <P>5 cups chicken stock <P>1 Pinch sugar <P>1/4 cup fresh lime juice <P>20 lime slices <P><P>Pantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups cubed pulp. <P>Directions: 1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic, and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally. <P>2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce heat to low and cook until squash is tender, 20 to 25 minutes. <P>3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth and lime juice. <P>4. Float slices of fresh lime on each serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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