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.












Chocolate Mousse Torte Recipe
Chocolate Mousse Torte Category Chocolate Recipes 
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Ingredients And Procedures

1 pk 1 layer devils food cake mix

1/3 c Chocolate ice cream topping

4 Squares semisweet chocolate

2 tb Powdered sugar

2 tb Coffee liqueur

2 Egg yolks

1/2 c Whipping cream

1 tb Chocolate ice cream topping

1/2 c Whipped cream

Fresh raspberries (optional) 1. Prepare mix and bake according to directions. Cool 10 minutes.

Remove from pan and cool completely. Place on serving platter. 2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.

Set aside. 3. For the mousse, in a small saucepan melt semi-sweet chocolate

over low heat; remove. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mix- ture coats a metal spoon. Remove from heat; cool completely. 4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of

the chocolate mixture into the whipped cream. For in the remaining chocolate. Cover; chill until mixture mounds. Spread onto cake to within 1 inch of edge. Chill; covered for several hours. 5. To serve, drizzle cake with the 1 Tablespoon topping. Using a

pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around cake edge and garnish with raspberries, if desired. Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992

 
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