Food and cooking tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?


Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based on the gi (or glycaemic index), a list of types of food and a score representing the ease that the carbs in the food gets converted to glucose in your blood stream. The claim is that long-acting types of food (ie those foods with a low Gi score), keep you feeling full longer and mean that you can consume fewer food without being miserabl;e.
It's also very beneficial for sufferers from diabetes, as the low GI food types are beneficial in preventing surges in blood glucose amount.











Five-Day Beans Recipe
Five-Day Beans Category Bean Recipes 
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Ingredients And Procedures

1 1/3 cups Great Northern beans or lima beans

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon salt -- plus salt to taste

2 tablespoons butter

3/4 cup minced green onion

1/2 cup grated carrot

1/2 cup minced celery

2 tablespoons minced fresh sage

fresh ground pepper -- to taste 1/2 cup whipping cream

1/4 cup seasoned bread crumbs

1. On Day 1 cover beans with cold water and let stand 24 hours.

2. On Day 2 drain beans. Place in a medium saucepan, add bay leaf, thyme, 1/2 teaspoon of the salt, and water to cover. Over high heat bring to a boil, reduce heat to maintain a simmer, and cook until tender (about 1 hour). Drain beans, reserving 1 cup liquid. Transfer beans to a bowl, add reserved liquid, cover, and refrigerate.

3. On Day 3 in a large skillet over moderate heat, melt butter. Add onion, carrot, and celery and saute 3 minutes. Add sage and cook 1 minute. Stir in beans with their liquid and simmer 5 minutes. Remove from heat, cool, cover, and refrigerate 2 days.

4. On Day 5 preheat oven to 400 degrees F. Butter an 11- by 13-inch baking dish. Season beans with salt and pepper, then transfer to baking dish. Drizzle cream over dish and dot with bread crumbs. Bake until hot and lightly browned (15 to 20 minutes). Serve from the baking dish, if desired.

 
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