Food and cooking tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.












Stir-Fried Vegetables with Tofu Recipe
Stir-Fried Vegetables with Tofu Category Vegetarian Recipes 
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Ingredients And Procedures

2 tb Sesame oil

2 md Green bell peppers, diced

1 lg Celery stalk, diagonally

-- sliced 2 ea Garlic cloves, minced

1 1/2 c Mung bean sprouts

2 bn Scallions, chopped

1/4 c Toasted sunflower seeds

1/4 c Dry sherry

2 tb Tamari

1/2 ts Grated ginger

3 ea Cakes of tofu, diced

Chinese noodles Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp. Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles. Nava Atlas, "Vegetariana"

 
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