Food tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

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.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Falafel (Nyt) Recipe

	Category	Bean Recipes
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Ingredients And Procedures

--------------------------FORMATTED BY S.GRABOWSKI-------------------------- 2 c Cooked chickpeas ->OR<-

1 1lb4oz can garbanzo beans

-drained and rinsed 1/3 c Water

1 Slice whole wheat bread;

-crusts removed 1 tb Unbleached white flour

1/2 ts Baking soda

3 Cloves chopped garlic

1 Egg, sl. beaten

2 tb Chopped parsley

3/4 ts Salt

1/4 ts Fresh ground black pepper

1/4 ts Ground cumin

1/2 ts Ground tumeric

1/4 ts Dried basil

1/4 ts Dried marjoram

1 tb Tahini ->OR<-

Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved

1/2 c Chopped onion

1 Tomato, peeled & diced

1 c Shredded lettuce

1) Grind the chickpeas through the coarse blade of a meat grinder or in the

container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1" balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with

chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook

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<h1>Falafel (Nyt)</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>--------------------------FORMATTED BY S.GRABOWSKI-------------------------- 2 c Cooked chickpeas ->OR<- 1 1lb4oz can garbanzo beans -drained and rinsed 1/3 c Water 1 Slice whole wheat bread; -crusts removed 1 tb Unbleached white flour 1/2 ts Baking soda 3 Cloves chopped garlic 1 Egg, sl. beaten 2 tb Chopped parsley 3/4 ts Salt 1/4 ts Fresh ground black pepper 1/4 ts Ground cumin 1/2 ts Ground tumeric 1/4 ts Dried basil 1/4 ts Dried marjoram 1 tb Tahini ->OR<- Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved 1/2 c Chopped onion 1 Tomato, peeled & diced 1 c Shredded lettuce 1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1" balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook </TD></TR></TBODY></TABLE> 
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