Cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.


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.


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.














Eating Wells Granola Recipe
Eating Wells Granola Category Dessert Recipes 
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Ratings 5 
Ingredients And Procedures

1/3 c -Boiling water

2/3 c Sugar

1 c Milk, nonfat dry

2 tb Corn syrup

2 1/2 c Rolled oats

1 c Wheat flakes

1/2 c Wheat germ, toasted

1/4 c Almonds; chopped

1/4 c Coconut,unsweetened shredded

1 ts Salt

2 tb Oil, vegetable

1 c Raisins

1/2 c Prunes, pitted; chopped

1/2 c Apricots, dried; chopped

In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn syrup and beat with electric mixer for about 2 minutes or until smooth and creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to 300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds,

coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or until golden brown. Stir in raisins, prunes and apricots. Bake for 5 minutes longer. Let cool and store in an airtight container in a cool, dry place for up to 2 weeks. Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol. [Eating Well 6-92] Posted by: Karen Wienold

 
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