General cooking tips

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

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.

Dieting tips

The Glycaemic Index Diet
The glycaemic index diet system is based on the gi (or glycaemic index), a list showing types of food and a score illustrating the rapidity with which the carbohydrates of the food type gets converted to glucose in your bloodstream. The claim is that slow acting food types (ie with a low Glycaemic score), keep you satisfied for a longer period of time and help you to consume less food without starving yourself.
It's also extremely good for folk with diabetes, as the low GI foods are helpful in preventing increases in glucose secretion.

Vegetable Minestrone Soup Recipe

	Category	Bean Recipes
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Ingredients And Procedures

1/2 c Chopped onion

1 Leek, white part only,

Chopped 2 Cloves garlic

1 cn (28 oz) tomatoes, crushed

4 Red potatos, quartered

2 Carrots, sliced

1 Celery stalk, sliced

1/2 c Barley

1 1/2 c Corn

1 c (frozen) peas

1 cn (16 oz) white beans

(drained) 1 ts Basil

1 Bay leaf

1 tb Salt

1 ts Black pepper

Saute garlic, oniions and leek. Add tomatoes and one can water, potatos, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingrediants and cook 20 minutes or until barley is done. Makes about 1 gallon. Posted by Timo to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

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<h1>Vegetable Minestrone Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Chopped onion <P>1 Leek, white part only, <P>Chopped 2 Cloves garlic <P>1 cn (28 oz) tomatoes, crushed <P>4 Red potatos, quartered <P>2 Carrots, sliced <P>1 Celery stalk, sliced <P>1/2 c Barley <P>1 1/2 c Corn <P>1 c (frozen) peas <P>1 cn (16 oz) white beans <P>(drained) 1 ts Basil <P>1 Bay leaf <P>1 tb Salt <P>1 ts Black pepper <P>Saute garlic, oniions and leek. Add tomatoes and one can water, potatos, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingrediants and cook 20 minutes or until barley is done. Makes about 1 gallon. Posted by Timo <TBRAAM@CENSUS.GOV>to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995. <P>Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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