General kitchen advice

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.

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Weight loss

The Glycaemic Index Diet
The glycaemic index weight loss regime is based around the gi (or glycaemic index), a chart showing foods and a score representing the ease that the energy of the food type gets transformed to glucose in the dieters body. The believe is that slow release food types (ie with a low Gi number), keep you feeling full longer and help to take in less food without feeling hungry.
It is also extremeley useful for diabetics, as the low GI foods are beneficial in managing increases in blood sugar amount.

Red Beans & Rice (Randelman) Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1/2 lb Red kidney beans, soaked

1 lg Green bell pepper, cut into

-- strips 1 Bay leaf

1/4 c Olive oil

1 md Onion, chopped

1 sm Green bell pepper, chopped

4 Garlic cloves, chopped

1/4 ts Oregano

1/2 ts Cumin

3 ts Salt

Black pepper to taste 2 c Rice

Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes. When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, , salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

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<h1>Red Beans & Rice (Randelman)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Red kidney beans, soaked <P>1 lg Green bell pepper, cut into <P>-- strips 1 Bay leaf <P>1/4 c Olive oil <P>1 md Onion, chopped <P>1 sm Green bell pepper, chopped <P>4 Garlic cloves, chopped <P>1/4 ts Oregano <P>1/2 ts Cumin <P>3 ts Salt <P>Black pepper to taste 2 c Rice <P>Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes. When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, , salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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