General kitchen advice

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.


    Buy Seasonal Food : 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!


    Dieting tips

    The Atkins’ Diet
    First invented by doctor atkins in the 1960s, the popular atkins diet has been one of the most popular weight loss systems over the last few years. Popular with many famous celebrities, it supposedly allows weight loss whilst allowing you to eat many of the foods you love, like fatty meat and hard cheeses.
    Unlike other diets, with the atkins diet it is considered good to eat fat and protein, it is carbohydrates that need to be avoided. It is often referred to as a high protein, low carb, weight loss program.
    With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
    With this diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

    The Atkins’ Diet Theory
    The logic behind the popular atkins diet is that even though our bodies use both fats and carbs to burn into glucose, it is the carbs that are burned primarily. If we eat fewer carbs, we will utilise the fat we already carry and we will lose weight. Although inviting, this theory is controversial, not all researchers agree and quite a few feel it can sometimes be bad for your health.















Mango & Tamarind Chutney Recipe
Mango & Tamarind Chutney Category Canning Recipes 
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Ingredients And Procedures

1/2 c Dried tamarind pulp; packed

-or- 1/2 c Fresh lime juice; strained

+ 1/2 cup water 2 1/2 c ;Water

3 lb Mangoes*

1 c Onions; in 1/4" dice

1 c Golden raisins

1 c Dried currants

4 tb Fresh ginger; minced

-- or more to taste 3 lg Garlic cloves; minced fine

1 Lemon; grated zest of

2 c Light brown sugar; packed

3/4 c Sugar

2 tb Mustard seed

1 tb Salt

2 ts Dried red pepper; crushed*

2 ts Ground cinnamon

1/2 ts Turmeric

1/4 ts Ground cloves

1/4 ts Cayenne pepper

-- or more to taste 1 1/2 c Distilled white vinegar

*Mangoes can be unripe, half-ripe or part unripe and part ripe. Using part or all almost-ripe fruit will yield a chutney with a softer texture. If you like jammy chutney, cut the fruit into small bits; for a chunky product, use 1/2" or larger cubes and stop cooking the mixture as soon as the fruit pieces are translucent. **In place of the crushed dried red pepper, can substitute 2 dried hot peppers (each 2 1/2 to 3" long) which have been seeded and crumbled, or 1 tb. finely minced red or green fresh hot peppers. Increase any of these if you are sure you want a hotter chutney. Crumble tamarind into a small bowl and stir in 1 1/2 cups of the water; let tamarind soak for at least an hour, meanwhile preparing the remaining ingredients. Or substitute the fresh lime juice plus 1/2 cup of water at this point. Peel and dice the mangoes, cutting them into small pieces for a jamlike chutney, into 1/2" or larger dice for a chunky mixture. Place the pieces in a preserving pan. Add the onions, raisins, currants, ginger, garlic, lemon zest, brown and granulated sugars, mustard seed, salt, crushed hot red pepper, cinnamon, turmeric, cloves, ground red pepper, white vinegar and the remaining 1 cup water; stir the mixture and let it rest until the tamarind "juice" is ready, or for up to several hours, if that is convenient. When the tamarind pulp is very soft, strain the liquid through a sieve, pressing it to remove all possible liquid and any pulp that will pass through. Discard the pulp remaining in the sieve. Add the liquid to the chutney mixture. Set the pan over medium heat and bring the ingredients to a boil. Lower the heat so the mixture simmers and cook it, uncovered, stirring often, until the mango and onion pieces are translucent and the chutney has thickened to the consistency of preserves, 1 to 2 hours depending on the firmness of the fruit. (The chutney will thicken further in the jar, so don't reduce it too much.) If the chutney threatens to stick before the mango pieces are translucent, add a little water. Remove chutney from the heat, cool a sample, and taste it for tartness, sweetness, and degree of hotness. (The overall flavor is elusive at this point, but these factors can be judged.) If you wish, add a little more vinegar, sugar or ground hot red pepper. Reheat the chutney to boiling and ladle it into hot, clean pint or half-pint canning jars, leaving 1/4" of headspace. Seal the jars; process for 15 minutes (for either size jar) in a boiling-water bath. Cool, label, and store the jars for a least a month so that its many flavors can blend and balance. This will keep for at least a year in a cool pantry. Yield: 6 to 7 cups. From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pp. 56-58. ISBN 0-89480-037-X. Typed for you by Cathy Harned.

 
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