Food and cooking tips

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.


Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.


Dieting 101

The South Beach Diet
The South Beach diet is a diet system started by Miami, florida-area cardiologist arthur agatston which stresses that dieters should be eating "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston developed the south beach diet for his cardiac patients, based on his analysis of scientific research on other nutritional studies.
Approved foods include, broiled ham, chicken breast, seafood, mozzarella cheese, pistachios, eggs and certain vegetables, like artichokes, lettuce and snow peas.













Field Of Greens Wilted Spinach w/ Lemon & Pine Nuts Recipe
Field Of Greens Wilted Spinach w/ Lemon & Pine Nuts Category Salad Recipes 
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Ingredients And Procedures

1/4 lg Bunch spinach;

-=OR=- ABOUT 3 c Spinach;

1/4 tb Extra virgin olive;

1/4 cl To 2 cl garlic; peeled &

-finely chopped 1/2 ts Fresh lemon juice;

1/4 tb Pine nuts; Toasted

Sort throught spiach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry. (or dy on paper toweling. And water left on the leaves will help it to wilt quickly.) Heat oil in large saute pan over medium-heat. Add garlic and lemon juice. Saute for 1 minute. Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper if DISIRED. Serve immeduately. TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: "Fields of Greens" Cookbook and appeared in the San Diego Union on this day, May 12, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master

 
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