Food and cooking 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.


Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.












Hot & Cold Salad Sampler Recipe
Hot & Cold Salad Sampler Category Salad Recipes 
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Ingredients And Procedures

1 lb Frozen potato wedges

-- with skins -- (about 4 cups) 1/4 c Light sour cream

1/4 c Prepared Italian dressing

-- (reduced calorie) 8 Lettuce leaves

12 oz Deli roast beef

-OR ham OR turkey -- thinly sliced 2 md Tomatoes; cut into wedges

1 sm Cucumber; sliced

1 sm Red onion; sliced

1 cn (14 ounces) artichoke hearts

-- drained and halved Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside. Line four serving plates with lettuce. Arrange beef, tomato, cucumber, onion and artichokes on lettuce, dividing equally. Add hot potatoes to plates just before serving. Accompany each serving with a small dish of sour cream mixture for dipping and dressing. Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced Almonds Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g protein. Source: The Potato Board

 
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