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.

Coconut-Topped Berry Pie Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

FILLING 2 c Strawberries

1 tb Quick cooking tapioca

1/3 c Granulated sugar

Juice of 1 lemon 2 c Blueberries

Pastry for 9-inch pie crust TOPPING 3 tb All purpose flour

2 tb Brown or granulated sugar

1 tb Butter

1/4 c Shredded or flaked coconut

1. Preheat oven to 400 F. Cut strawberries into 1/4-inch-thick slices and

place in a large bowl with remaining filling ingredients. Stir well to evenly distribute tapioca and sugar. Let stand for 10 minutes to allow tapioca to soften a little. 2. Meanwhile, roll out pastry and fit into a 9-inch pie plate. Trim and

finish edge as you like. Do not prick. Set aside or refrigerate until ready to use. 3. Prepare topping by measuring flour and sugar into a small bowl. Stir

with a fork until well blended. Using your fingertips, rub butter into flour mixture until it is the size of small peas. Gently stir in coconut. Set aside. 4. When fruit filling has sat for 10 minutes, turn into unbaked pie

shell. Bake on bottom rack of preheated 400 F oven for 30 minutes or just until filling starts to bubble and edges of pastry are a light golden color. Then sprinkle topping over centre portion of pie, leaving a 2-inch border of fruit showing around edge. Reduce heat to 350F. Bake for another 15 to 18 minutes or until topping is golden. 5. When baked, transfer pie to a rack to cool for about 15 minutes. Serve

pie warm of at room temperature. Per Serving: 181 calories, 1.8 g protein, 8 g fat, 26.9 g carbohydrates, 0.8 mg iron, 12 mg calcium.

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<h1>Coconut-Topped Berry Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>FILLING 2 c Strawberries <P>1 tb Quick cooking tapioca <P>1/3 c Granulated sugar <P>Juice of 1 lemon 2 c Blueberries <P>Pastry for 9-inch pie crust TOPPING 3 tb All purpose flour <P>2 tb Brown or granulated sugar <P>1 tb Butter <P>1/4 c Shredded or flaked coconut <P>1. Preheat oven to 400 F. Cut strawberries into 1/4-inch-thick slices and <P>place in a large bowl with remaining filling ingredients. Stir well to evenly distribute tapioca and sugar. Let stand for 10 minutes to allow tapioca to soften a little. 2. Meanwhile, roll out pastry and fit into a 9-inch pie plate. Trim and <P>finish edge as you like. Do not prick. Set aside or refrigerate until ready to use. 3. Prepare topping by measuring flour and sugar into a small bowl. Stir <P>with a fork until well blended. Using your fingertips, rub butter into flour mixture until it is the size of small peas. Gently stir in coconut. Set aside. 4. When fruit filling has sat for 10 minutes, turn into unbaked pie <P>shell. Bake on bottom rack of preheated 400 F oven for 30 minutes or just until filling starts to bubble and edges of pastry are a light golden color. Then sprinkle topping over centre portion of pie, leaving a 2-inch border of fruit showing around edge. Reduce heat to 350F. Bake for another 15 to 18 minutes or until topping is golden. 5. When baked, transfer pie to a rack to cool for about 15 minutes. Serve <P>pie warm of at room temperature. Per Serving: 181 calories, 1.8 g protein, 8 g fat, 26.9 g carbohydrates, 0.8 mg iron, 12 mg calcium. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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