Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

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

Chicken with Forty Cloves Of Garlic Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

8 Chicken legs (cut into

Drumsticks and thighs) 2/3 c Olive oil

4 Celery ribs, sliced thin

6 Sprigs parsley

1 tb Tarragon

1/2 c Dry vermouth

2 1/2 ts Salt

1/4 ts Pepper

1/8 ts Nutmeg

40 Cloves of garlic, peeled

Rinse the chicken in cold water and pat dry with paper towels. Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides. Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley and

tarragon. Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg. Pour the oil remaining in the plate into the casserole. Toss in all garlic and sprinkle with the remaining salt. Lay a piece of aluminum foil on top of the casserole, to make a tight seal. Set on the casserole lid. Bake in a 375-degree oven for 1 1/2 hours without removing the lid. Serve with hot toast or thin slices

of French bread or pumpernickel, spread with the softened buttery garlic cloves.

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<h1>Chicken with Forty Cloves Of Garlic</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 Chicken legs (cut into <P>Drumsticks and thighs) 2/3 c Olive oil <P>4 Celery ribs, sliced thin <P>6 Sprigs parsley <P>1 tb Tarragon <P>1/2 c Dry vermouth <P>2 1/2 ts Salt <P>1/4 ts Pepper <P>1/8 ts Nutmeg <P>40 Cloves of garlic, peeled <P>Rinse the chicken in cold water and pat dry with paper towels. Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides. Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley and <P>tarragon. Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg. Pour the oil remaining in the plate into the casserole. Toss in all garlic and sprinkle with the remaining salt. Lay a piece of aluminum foil on top of the casserole, to make a tight seal. Set on the casserole lid. Bake in a 375-degree oven for 1 1/2 hours without removing the lid. Serve with hot toast or thin slices <P>of French bread or pumpernickel, spread with the softened buttery garlic cloves. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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