Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

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.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Quinoa Tabbouleh Recipe

	Category	Grain Recipes
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Ingredients And Procedures

1 c Quinoa

1 14.5-oz can vegetable broth

2 tb Pine nuts

8 Cherry tomatoes, each cut

Into eighths 2 Green onions, thinly sliced

1/4 c Finely chopped parsley

1 tb Finely chopped mint

1 tb Finely chopped cilantro

4 tb Fresh lemon juice

2 tb Olive oil

1/4 ts Salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will

remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the

vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat.

Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint

and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

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<h1>Quinoa Tabbouleh</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Quinoa <P>1 14.5-oz can vegetable broth <P>2 tb Pine nuts <P>8 Cherry tomatoes, each cut <P>Into eighths 2 Green onions, thinly sliced <P>1/4 c Finely chopped parsley <P>1 tb Finely chopped mint <P>1 tb Finely chopped cilantro <P>4 tb Fresh lemon juice <P>2 tb Olive oil <P>1/4 ts Salt <P>1. Put the quinoa in a fine sieve and rinse well with water. (This will <P>remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the <P>vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat. <P>Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint <P>and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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