Food and cooking tips

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Diet info

The low calorie diet

In a nutshell, the low-cal diet depends on the fact that if you are going to achieve weight loss, the important thing to injest less calories than your body requires.

So what is a calorie?
A calorie is a unit of measurement for energy. A 'calorie' is the the amount of energy required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure. If your meal has higher calories, then it will turn into a larger amount of energy when your body converts it.

Foods low in calories include watercress, green peppers, melon, meals containing beef, and white eggs.











Heart Of Palm Pickles Recipe
Heart Of Palm Pickles Category Canning Recipes 
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Ingredients And Procedures

4 qt Tender hearts of palm

2 tb Salt

1 qt ;Cold water

1 oz Mustard seed

1 1/4 oz Dry mustard

3 c Granulated sugar

2 tb Turmeric

1 1/2 c Flour

Red pepper; to taste 2 qt Cider vinegar

1 Lemon; juice and rind of

Be sure that all tough fiber is trimmed from heart of palm. Cut the tender white portion of heart into small strips. Place these strips to soak in salted water. Let sit in a cool place for two days. On the morning of the third day, pour off all salt water, wash palm pieces well in clear water and drain. Mix the mustard seed, mustard, sugar, turmeric, flour, red pepper and vinegar. Boil slowly, stirring with a wooden spoon. Add the juice of a lemon and the rind, sliced into tiny slivers. Cook 10 minutes. Add the pieces of palm, bring to a boil, and boil 2 minutes. Fill hot, sterilized pint jars with the pickles and seal while hot. From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 184. Library of Congress Catalog Number 70-140493.

 
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