General kitchen advice

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


Weight loss

A low calorie weight loss regime

Put simply, low calorie diet is based on the fact that if you are going to lose weight, the important thing to take in fewer calories than you burn up.

Definition of a calorie?
The calorie is a unit for measuring food's ability to produce heat and energy. The food calorie is the the amount of energy required to raise the temperature of one gram of water by one degree celsius. If a food type contains more calories, then it will turn into a larger amount of energy when it is eaten.

Foods low in calories include watercress, capsicum pepper, grapefruit, meals containing beef, and bamboo shoots.











Poached Fish with Tomatoes and Purple Basil Recipe
Poached Fish with Tomatoes and Purple Basil Category Seafood Recipes 
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Ingredients And Procedures

2 ea Halibut, filets,

-- (@ 6oz ea) 5 oz Butter, unsalted

1 c Tomatoes, seeded,

-- skinned, chopped 1 c Stock, fish

1 c Basil, purple, chopped

Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat. Reduce by one-third. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

 
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