General 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.


Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.












Favorite Mustard Pickles Recipe
Favorite Mustard Pickles Category Vegetable Recipes 
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Ingredients And Procedures

12 ea Med. Sized Cucumbers

6 ea Med. Sized Onions

6 ea Red Peppers, Seeded

2 qt Gherkins (Small Cucumbers)

2 qt Pearl Onions, Peeled *

2 ea Large Heads Cauliflower **

1 1/2 c Pickling Salt

8 c Sugar

8 c Cider Vinegar

1 1/2 c Unbleached Flour

1/2 c Dry Mustard

3 T Tumeric

2 T Celery Salt

* Pearl onions are the small white or silver skinned onions used in stews. ** Break cauliflowers into bite-sized flowerets. ~------------------------------------------------------------------------- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts.

 
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