Cooking advice

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


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


Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


Safety in the kitchen

  • Keep electrical leads away from water.
  • Don't put a plant pot or anything wet on top of an electrical appliance.
  • Check the toaster is clean and well away from curtains.

Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.











Lunch Suggestions Recipe
Lunch Suggestions Category Bean Recipes 
Views 22 
Ratings 0 
Ingredients And Procedures

1 Cooked rice

1 Curry powder

1 Frozen spinach

1 cn Garbanzos

1 Raisins

Valerie's lunch: Fill a Tupperware container halfway with cooked rice, and use frozen peas (straight out of the bag) to fill it the rest of the way. Sprinkle curry powder on top (I use about a Tablespoon. YMMV). Take to work, and nuke it at lunch. My adaptation: Add some frozen spinach (see *below), some canned garbanzos, and some raisins (especially golden raisins). I started adding those other veggies, because my sister told me that green peas don't contain many nutrients. They also really add to the taste, especially the garbanzo beans. *Regarding frozen spinach: You may have already known this, but I only recently discovered that you can buy frozen spinach in bags ("Family Size") instead of in those famous blocks. The spinach is still all frozen in clumps, but the clumps are a manageable size, so that I can add just a little to my various dishes. I now use much more spinach than I did before because it is so convenient. Source: a variation on one Valerie H. posted here about a year ago. Posted by Susan Lehman to the Fatfree Digest [Volume 17 Issue 3] Apr. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80?



 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: