Food and cooking tips

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Kitchen safety

Don't cook if you're affected by alcohol or prescription drugs.
If a deep fat frying pan catches fire don't move it (it could give you terrible burns).

Rodgrod Med Flode (Norwegian Fruit Jelly with Cream) Recipe

	Category	Jelly Recipes
	Views	123
	Ratings	0

Ingredients And Procedures

1 pt Red currants

1 pt Raspberries

2 c Water

1/2 c Sugar

1 tb Cornstarch

2 tb Water

1 ts Vanilla extract

In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired. 4 servings

Rate this recipe!

Post this recipe to your site