General tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.












Risotto Pomodoro (Rice and Tomatoes) Recipe
Risotto Pomodoro (Rice and Tomatoes) Category Rice Recipes 
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Ingredients And Procedures

4 ts Margarine

1/2 c Chopped onion

2 Garlic cloves, minced

4 oz Uncooked arborio rice (or

-any short- or Medium-grain rice) 1 Pkt instant chicken broth

-and seasoning mix, Dissolved in 1 cup hot water 1 md Tomato, blanched, peeled,

-seeded, And chopped 1 ds Each salt and pepper

In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN). Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet. cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn). Stir in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed. Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely). Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

 
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