Food and cooking tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


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.


    Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.


    Cooking safety

    • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
    • Don't run extension cables across the floor as they can become worn.
    • Is the electric kettle leaking? This can be dangerous.

    If a deep fat frying pan catches fire don't move it (it could give you terrible burns).











Bulgur Stuffed Cabbage Recipe
Bulgur Stuffed Cabbage Category Vegetable Recipes 
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Ingredients And Procedures

1 sm Head green cabbage

1 c Finely chopped parsley

2 Onions, chopped

4 Celery stalks, chopped

1/4 t Italian seasoning

1/2 t Minced garlic

2 15-oz cans tomato sauce

4 c Water

2 c Dry bulgur

1 8-oz can tomato sauce

1/2 c Water

Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr.

over medium heat, stirring occasionally, until bulgur is tender. Remove from heat. To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375 for about 30 min. until cabbage is hot. From my "Best of Vegetarian Times" collection. Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

 
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