Food and cooking tips

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.


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.


Weight loss

The low calorie diet

In a nutshell, a low calorie weight loss regime states that in order to become thinner, it is essential to injest less calories than you actually use.

What is a calorie?
A calorie is a unit of measurement for energy. A food calorie is the the amount of energy required to raise the temperature of one gram of water by one degree celsius. If a food contains more calories, then it will turn into a larger amount of energy when it is converted.

Low calorie foods include boiled potatoes, bell pepper, apricot, beef, and white eggs.











Sprout, Bean & Vegetable Stew Recipe
Sprout, Bean & Vegetable Stew Category Bean Recipes 
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Ingredients And Procedures

1 c Yellow lentils

1/3 ts Turmeric

1 lb Brussels sprouts

1/4 lb Green beans, sliced

1 tb Tamarind paste

3 tb Light vegetable oil

3/4 ts Black mustard seeds

1/4 ts Fenugreek seeds

2 ts Chopped garlic

1 tb Sambaar powder

2 ts Salt

2 tb Coriander leaves, chopped

Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another 3/4 cups water & continue to simmer for another 30 minutes. Stir often to prevent burning. You should have a stiff puree. Set aside. While lentils are cooking, wash vegetables & dry. Prepare sprouts as you would for any cooking. Heat oil in a deep saucepan & when very hot, add mustard seeds. After 15 seconds, add fenugreek. Then add garlic & sambaar powder. Stir for a moment & add sprouts & beans. Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind paste, salt & 1/4 cup warm water. Reduce heat & cook, covered, for 20 minutes. Add lentils to the vegetables. Cook for another 10 to 15 minutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking"

 
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