Food tips

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"


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)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.














Escargot In Mushroom Caps Recipe
Escargot In Mushroom Caps Category Appetizer Recipes 
Views 61 
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Ingredients And Procedures

2 tb Minced onion

1/2 lb Butter,melted

1/4 ts Lemon juice

24 To 26 - blanched * fresh

-escargot,or drained,canned -snails 2 tb Garlic powder

Saute minced onion in 1/4 cup butter.Add lemon juice.Place escargot in mushroom caps in individual dishes.Spoon onion and butter over escargot.Sprinkle lightly with garlic powder.Let stand for two hours. Pour mixture of remaining butter and garlic powder over escargot.Bake @ 350 degrees for 10 to 15 minutes.Serve with garlic toast. * To Blanch Escargot: Blanching is the first step in preparing escargot dishes.Fill a 3 quart pan half full of water (enough to cover the snails).When water boils,drop in the rinsed snails.Boil vigorously for 3 minutes (no more or the snails will get tough).Remove snails and rinse in cold water.Remove nails from shells with a toothpick.Place snails in bowl containing a mixture of half water and half vinegar for two hours.Snails are now ready to simmer in sauces.They may be cut into two or three pieces,if desired.Blanched snails,may be frozen.Note: Do not save snail shells,which are fragile.

 
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