Food tips

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.


    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.












Coconut Almond Balls Recipe
Coconut Almond Balls Category Candy Recipes 
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Ingredients And Procedures

4 c (8 1/2-oz) shredded coconut

-(fresh package!) 1/4 c Light corn syrup

1 pk (11 1/2-oz) milk chocolate

-pieces 1/4 c Vegetable shortening

26 Whole natural almonds (1-oz)

Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]

 
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