Cooking advice

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

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.

Dorothys Mostaccioli Vegetarian Pasta with Walnuts Recipe

	Category	Nut Recipes
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Ingredients And Procedures

------------------------VEGETARIAN PASTA /W WALNUTS------------------------ ---------------------------------THE SAUCE--------------------------------- 3 Onions, yellow; chopped

2 Shallots; chopped

3 Garlic cloves; chopped

1/2 c Oil, Olive

3 tb Oil, Pepper Sherry *

1/2 Walnuts; coarsely chopped

2 ts Oregano, dried

1/3 c Basil leaves

- sliced in fine ribbons - Save the top centers - (florets) of the basil - for garnish 28 oz Tomatoes, crushed

- (canned) 1 c Wine, Burgundy

1/2 Bell Pepper, red

- julienne cut 3 Zucchini, baby size

- julienne cut Pepper, Red Crushed flakes Salt ---------------------------------THE PASTA--------------------------------- 3 c Mostaccioli

- (macaroni) --------------------------------THE TOPPING-------------------------------- Cheese, Mozzarella - Shredded Basil leaves; for garnish =========================== > Directions < ========================= Cook the pasta according to package directions. In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper Oil. Add and Saute the Oregano, Onions and Shallots until almost translucent before adding the garlic and walnuts. Add the walnuts and garlic. Saute, without letting the garlic brown. Add the crushed Tomatoes and Burgundy wine and Basil. Cook slowly over a low heat, uncovered. In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute. Set aside. Cover and cook the julienned Zucchini for 2 to 3 minutes. Set aside. The Red Peppers and Zucchini will maintain their pretty coloring by cooking "al dente" in the microwave. When the tomato sauce has been reduced and is the consistency desired, add the Red Peppers and Zucchini. Heat the Broiler. Drain the cooked pasta. (Because water can cling to the insides of these little "macaroni pipes", I give the pasta a few spins in my Lettuce Spinner.) Add the pasta to the tomato sauce and toss. Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired. Transfer the Pasta and Sauce to a oven proof serving dish. Liberally, sprinkle shredded Mozzarella Cheese on top of the Pasta mixture. Place under the broiler until the cheese melts. Remove from the oven and garnish with the Basil florets and leaves. =======================> Notes and Credits < ============================= * Pepper Sherry Oil from The Hot Pepper Jelly Company, Fort Bragg, CA. * ($4.50 for a 6 oz bottle ) Source: [ created and shared by Dorothy Hair Davis 3/94]

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<h1>Dorothys Mostaccioli Vegetarian Pasta with Walnuts</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------VEGETARIAN PASTA /W WALNUTS------------------------ ---------------------------------THE SAUCE--------------------------------- 3 Onions, yellow; chopped <P>2 Shallots; chopped <P>3 Garlic cloves; chopped <P>1/2 c Oil, Olive <P>3 tb Oil, Pepper Sherry * <P>1/2 Walnuts; coarsely chopped <P>2 ts Oregano, dried <P>1/3 c Basil leaves <P>- sliced in fine ribbons - Save the top centers - (florets) of the basil - for garnish 28 oz Tomatoes, crushed <P>- (canned) 1 c Wine, Burgundy <P>1/2 Bell Pepper, red <P>- julienne cut 3 Zucchini, baby size <P>- julienne cut Pepper, Red Crushed flakes Salt ---------------------------------THE PASTA--------------------------------- 3 c Mostaccioli <P>- (macaroni) --------------------------------THE TOPPING-------------------------------- Cheese, Mozzarella - Shredded Basil leaves; for garnish =========================== > Directions < ========================= Cook the pasta according to package directions. In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper Oil. Add and Saute the Oregano, Onions and Shallots until almost translucent before adding the garlic and walnuts. Add the walnuts and garlic. Saute, without letting the garlic brown. Add the crushed Tomatoes and Burgundy wine and Basil. Cook slowly over a low heat, uncovered. In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute. Set aside. Cover and cook the julienned Zucchini for 2 to 3 minutes. Set aside. The Red Peppers and Zucchini will maintain their pretty coloring by cooking "al dente" in the microwave. When the tomato sauce has been reduced and is the consistency desired, add the Red Peppers and Zucchini. Heat the Broiler. Drain the cooked pasta. (Because water can cling to the insides of these little "macaroni pipes", I give the pasta a few spins in my Lettuce Spinner.) Add the pasta to the tomato sauce and toss. Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired. Transfer the Pasta and Sauce to a oven proof serving dish. Liberally, sprinkle shredded Mozzarella Cheese on top of the Pasta mixture. Place under the broiler until the cheese melts. Remove from the oven and garnish with the Basil florets and leaves. =======================> Notes and Credits < ============================= * Pepper Sherry Oil from The Hot Pepper Jelly Company, Fort Bragg, CA. * ($4.50 for a 6 oz bottle ) Source: [ created and shared by Dorothy Hair Davis 3/94] <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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