Food tips

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.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Carrot Muffins with Walnut-Cream Centers Recipe

	Category	Baking Recipes
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Ingredients And Procedures

2 1/4 C Flour, all-purpose

5 2/3 Tb Sugar, granulated

2 Ts Baking soda

10 Tb Raisins, golden

- plumped, drained 3 2/3 Tb Margaine

- softened 1 C Buttermilk, low-fat

1/2 C Egg substitute

2 Tb Orange juice concentrate

- no sugar added 1 T Vanilla extract

6 Tb Cream cheese, light

2 Oz Walnuts

- finely chopped 2 Tb Sour cream, light

Preheat oven to 350F. Line 12 muffin cups with paper baking cups; set aside. Combine flour, 1/3 cup sugar and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk, egg sustitute, orange juice and vanilla; stir into flour mixture. Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream and remaining sugar. Top each portion of batter with an equal amount of cheese mixture. Bake in middle rack for 20-25 minutes, golden brown. Remove from pan to rack and cool. Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 1/2 Fruit, 65 Optional Calories.

Nutritional Analysis per serving: 236 calories, 6 g. protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim, 260 mg. sodium, 5 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 29% Original recipe from Weight Watchers "Simply Light Cooking"

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<h1>Carrot Muffins with Walnut-Cream Centers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 1/4 C Flour, all-purpose <P>5 2/3 Tb Sugar, granulated <P>2 Ts Baking soda <P>10 Tb Raisins, golden <P>- plumped, drained 3 2/3 Tb Margaine <P>- softened 1 C Buttermilk, low-fat <P>1/2 C Egg substitute <P>2 Tb Orange juice concentrate <P>- no sugar added 1 T Vanilla extract <P>6 Tb Cream cheese, light <P>2 Oz Walnuts <P>- finely chopped 2 Tb Sour cream, light <P><P>Preheat oven to 350F. Line 12 muffin cups with paper baking cups; set aside. Combine flour, 1/3 cup sugar and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk, egg sustitute, orange juice and vanilla; stir into flour mixture. Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream and remaining sugar. Top each portion of batter with an equal amount of cheese mixture. Bake in middle rack for 20-25 minutes, golden brown. Remove from pan to rack and cool. Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 1/2 Fruit, 65 Optional Calories. <P>Nutritional Analysis per serving: 236 calories, 6 g. protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim, 260 mg. sodium, 5 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 29% Original recipe from Weight Watchers "Simply Light Cooking" <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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