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Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

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The South Beach Diet
The South Beach diet is a diet created by Dr. arthur agatston, a cardiologist from miami, usa, which stresses that one should consume "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Agatston invented his nutritional system for people who have cardiac problems, as a consequence of his detailed analysis of scientific studies completed on other diets.
Examples of good foods include, veal cutlets, skinless poultry, prawns, parmesan cheese, pistachios, lowfat milk and certain vegetables, like chickpeas, eggplant and snow peas.

Cocolat Walnut Torte Recipe

	Category	Chocolate Recipes
	Views	31
	Ratings	0

Ingredients And Procedures

8 oz Ghirardelli Bittersweet

-Chocolate 3/4 c Butter

4 Eggs, separated

3/4 c Sugar, divided

1 ts Vanilla

1/4 c Unsifted flour

2/3 c Walnuts, ground

1 pn Cream of tartar

Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin

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<h1>Cocolat Walnut Torte</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz Ghirardelli Bittersweet <P>-Chocolate 3/4 c Butter <P>4 Eggs, separated <P>3/4 c Sugar, divided <P>1 ts Vanilla <P>1/4 c Unsifted flour <P>2/3 c Walnuts, ground <P>1 pn Cream of tartar <P>Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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