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.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Lemony Leek & Mushroom Soup Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

-----------------------------------STOCK----------------------------------- 7 c Water

1 c Chopped onion

2 ea Leeks, green parts only

4 ea Parsley sprigs

1 lg Celery stalk, chopped

2 ea Vegetable bouillon cubes

------------------------------------SOUP------------------------------------ 2 tb Olive oil

4 lg Leeks, chopped, white &

-- light green parts only 2 md Turnips, peeled & diced

1 lg Celery stalk, diced

2 ea Bay leaves

14 1/2 oz Can tomatoes, chopped

12 oz White mushrooms, sliced

Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley

3 tb Freshly minced dill

Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.

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<h1>Lemony Leek & Mushroom Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------STOCK----------------------------------- 7 c Water <P>1 c Chopped onion <P>2 ea Leeks, green parts only <P>4 ea Parsley sprigs <P>1 lg Celery stalk, chopped <P>2 ea Vegetable bouillon cubes <P>------------------------------------SOUP------------------------------------ 2 tb Olive oil <P>4 lg Leeks, chopped, white & <P>-- light green parts only 2 md Turnips, peeled & diced <P>1 lg Celery stalk, diced <P>2 ea Bay leaves <P>14 1/2 oz Can tomatoes, chopped <P>12 oz White mushrooms, sliced <P>Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley <P>3 tb Freshly minced dill <P>Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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