General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Broccomole (Mcdougall) Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

1 1/2 c Cooked broccoli stems, tough

Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice

1/4 ts Ground cumin

1/8 ts Garlic powder

1/2 Tomato, diced

1 Scallion, sliced

1 Canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Note:the above was copied directly from the book. I doubled the recipe. I also used a fresh green chili instead of canned, which I don't think I can get over here. It was very tasty, but do not expect it to taste like avocado. Think of it as a really good broccoli dip, and not necessarily as a replacement for something else. Everyone at my party the other night enjoyed it. Posted by Jody Bar-On to the Fatfree Digest [Volume 14 Issue 17] Jan. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

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<h1>Broccomole (Mcdougall)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Cooked broccoli stems, tough <P>Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice <P>1/4 ts Ground cumin <P>1/8 ts Garlic powder <P>1/2 Tomato, diced <P>1 Scallion, sliced <P>1 Canned green chili, chopped <P>In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Note:the above was copied directly from the book. I doubled the recipe. I also used a fresh green chili instead of canned, which I don't think I can get over here. It was very tasty, but do not expect it to taste like avocado. Think of it as a really good broccoli dip, and not necessarily as a replacement for something else. Everyone at my party the other night enjoyed it. Posted by Jody Bar-On <JODYB@TECHUNIX.TECHNION.AC.IL>to the Fatfree Digest [Volume 14 Issue 17] Jan. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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