Food tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.


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).


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.





Mango Chutney No.2 Recipe
Mango Chutney No.2 Category Mexican Recipes 
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Ingredients And Procedures

3 lb Fresh firm mangoes

1 1/2 lb Brown sugar or jaggery

3/8 lb Peeled garlic cloves

3/8 lb Fresh ginger finely chopped

4 oz Sultanas

4 oz Raisins

2 tb Salt

-----------------------------------SPICES----------------------------------- 1 tb Ground cummin

1 tb Ground coriander

1 tb Chilli powder

1 ts Cloves ground

Peel the mangoes and slice, retaining all the juice. Put the mango slices in a pan with just enough water to cover and bring to boil. when simmering add sugar and extra water if necessary to prevent sticking. Puree the garlic, ginger, rasins and sultanas, then add the spices. When the mango reaches a jam like consistency, add the puree and the salt. stir and allow to simmer, adding water if needed. When it thickens sufficiently, remove from heat. Cool and bottle. Leave for a minimum of 4 weeks before serving.

 
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