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Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

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.

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The South Beach Diet
The South Beach diet is a diet created by Dr. arthur agatston, a cardiologist from miami, usa, which stresses that one should consume "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Agatston invented his nutritional system for people who have cardiac problems, as a consequence of his detailed analysis of scientific studies completed on other diets.
Examples of good foods include, veal cutlets, skinless poultry, prawns, parmesan cheese, pistachios, lowfat milk and certain vegetables, like chickpeas, eggplant and snow peas.

Stewed Mushrooms & Queens Recipe

	Category	Appetizer Recipes
	Views	85
	Ratings	0

Ingredients And Procedures

1/2 lb Mushrooms

1/2 lb Queens (bay scallops)

1/4 pt Milk

1/4 pt Single cream or jersey milk

Tarragon vinegar Anchovy essence 1 sm Bay leaf

Fresh parsley 1 1/2 tb Butter

1 1/2 tb Flour

Fried breadcrumbs -OR Triangles of fried bread Slice the mushrooms thickly. Put them into a pan with the cold milk (and cream if using). Three-quarters cover the pan and bring quickly to a fast simmer. Add the bay leaf and a little salt and reduce the heat to very low. Three-quarters cover the pan again and leave to stew gently for 5-6 minutes. Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven. Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence. Leave to simmer for 2-3 minutes then season to taste with salt and pepper. Quickly stir in the queens and immediately reduce heat to low. Half cover the pan and cook for just 5 minutes. Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen. Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning. Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course). Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread. Serve alone as a first course, or as a main course accompanied by some green beans and a little rice or a loaf of warm French bread. Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer.

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<h1>Stewed Mushrooms & Queens</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Mushrooms <P>1/2 lb Queens (bay scallops) <P>1/4 pt Milk <P>1/4 pt Single cream or jersey milk <P>Tarragon vinegar Anchovy essence 1 sm Bay leaf <P>Fresh parsley 1 1/2 tb Butter <P>1 1/2 tb Flour <P>Fried breadcrumbs -OR Triangles of fried bread Slice the mushrooms thickly. Put them into a pan with the cold milk (and cream if using). Three-quarters cover the pan and bring quickly to a fast simmer. Add the bay leaf and a little salt and reduce the heat to very low. Three-quarters cover the pan again and leave to stew gently for 5-6 minutes. Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven. Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence. Leave to simmer for 2-3 minutes then season to taste with salt and pepper. Quickly stir in the queens and immediately reduce heat to low. Half cover the pan and cook for just 5 minutes. Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen. Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning. Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course). Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread. Serve alone as a first course, or as a main course accompanied by some green beans and a little rice or a loaf of warm French bread. Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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