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 : 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.


Weight loss info

The low calorie diet

In short, a low calorie weight loss regime depends on the fact that if you are going to achieve weight loss, the most important step is to take in fewer calories than you actually use.

Definition of a calorie?
A calorie is a measurement of the energy provided by food. The 'calorie' is the the amount of energy required to raise the temperature of one gram of water by one degree celsius. If your meal has higher calories, then it will will give you more energy to use when eaten.

Low-cal food types include celery, red peppers, grapefruit, burgers and steaks, and eggs.




Kythoni Peltes (Quince Jelly) Recipe
Kythoni Peltes (Quince Jelly) Category Jelly Recipes 
Views 44 
Ratings 0 
Ingredients And Procedures

Karen Mintzias 1 kg Quinces

4 c Water

Granulated sugar 2 ts Lemon juice

2 Rose geranium leaves

Cooking time: 2 hours Wash quinces well to remove the fuzz. Peel and core. Slice quinces into preserving pan and add 2 cups water. Leave aside and do not be concerned if quince discolours. Place peels and cores into a pan with remaining water and boil for 30 minutes. Strain and make liquid up to 2 cups with water. Add liquid from peels to sliced quinces in pan. Bring to the boil and simmer gently for 1 hour until quince flesh is very tender. Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl. Pour quince and liquid into clean cloth and gather up ends. Tie with string and suspend over bowl. Secure to a fixed object so that juice can drip slowly into bowl. Leave for 24 hours. Do not squeeze bag to hasten dripping as this will make jelly cloudy. Measure juice into clean preserving pan. For each cup of juice add 1 cup sugar. Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to the boil. Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful on a cold saucer. Leave to cool. Run finger across jelly in saucer - setting point is reached when surface wrinkles. It is advisable to remove pan from heat while jelly is being tested as you would overcook the jelly. Remove leaves and ladle hot jelly into hot sterilized jars. Seal when cold. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: