Cooking tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

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)

Spicy Rice Pilaf with Turkey Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

1 c Brown rice

1/2 ts Cumin seeds

1/4 ts Ground ginger

1/4 ts Ground cinnamon

4 Cardamom seeds

4 Whole cloves

1 tb Vegetable oil

2 c Turkey stock or water

1/4 c Dark or golden raisins

2 c Chopped cooked turkey

1/4 c Pine nuts or chopped cashews

Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil. Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold. 1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange

24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381

mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier Nov 93

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<h1>Spicy Rice Pilaf with Turkey</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Brown rice <P>1/2 ts Cumin seeds <P>1/4 ts Ground ginger <P>1/4 ts Ground cinnamon <P>4 Cardamom seeds <P>4 Whole cloves <P>1 tb Vegetable oil <P>2 c Turkey stock or water <P>1/4 c Dark or golden raisins <P>2 c Chopped cooked turkey <P>1/4 c Pine nuts or chopped cashews <P>Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil. Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold. 1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange <P>24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381 <P>mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier Nov 93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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