General tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient


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.


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.


    Kitchen safety

    If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
    Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.











Peach and Raspberry Cobbler Recipe
Peach and Raspberry Cobbler Category Dessert Recipes 
Views 59 
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Ingredients And Procedures

-Jo Ferry cmsj69b 9 Peaches; about 3 lbs

1 c Sugar

1 ts Sugar

2 tb Cornstarch

2 ts Lemon juice

1 pt Raspberries

1 1/2 c Flour

1 1/2 ts Baking powder

3/4 ts Salt

5 tb Butter; chilled

2/3 c Milk

Heat oven to 400. Peel peaches and slice. Combine them with 3/4 cup of sugar, the cornstarch and lemon juice. Gently stir in raspberries. Transfer to 2-qt. baking dish. Cover with foil. Bake until juices are bubbling, about 30 minutes. Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir milk into flour mixture until ingredients just hold together. Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough. Bake, uncovered, until the biscuits have browned, about 25 minutes.

 
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