Cooking tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Dieting tips

The Glycaemic Index Diet
The gi index diet is based around the gi (or glycaemic index), a list of types of food and a score representing the rapidity with which the energy of the food type gets converted to sugar in the dieters bloodstream. The believe is that slow acting food types (ie those food types with a low Glycaemic index score), keep you satisfied for a longer period of time and help to eat less food without feeling you are always hungry.
It's also extremeley effective for individuals with diabetes, as the low GI foods are helpful in preventing rises in blood sugar levels.

Mango Papaya Chutney Recipe

	Category	Mexican Recipes
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Ingredients And Procedures

2 Mangoes, peeled, seeded, cut

-into 1/2 inch pieces 2 md To 3 md papayas, peeled,

-seeded, cut inot 1/2 inch -pieces 1 c Cider vinegar

1 c Packed brown sugar

1/2 c Raisins

2 tb Finely chopped fresh peeled

-ginger 1 ts Finely chopped garlic

1 ts Finely chopped fresh hot

-chillies 1 ts Ground allspice

1 tb Salt

Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bolw; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups. Origin: Appeal, Spring issue Shared by: Sharon Stevens.

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<h1>Mango Papaya Chutney</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Mangoes, peeled, seeded, cut <P>-into 1/2 inch pieces 2 md To 3 md papayas, peeled, <P>-seeded, cut inot 1/2 inch -pieces 1 c Cider vinegar <P>1 c Packed brown sugar <P>1/2 c Raisins <P>2 tb Finely chopped fresh peeled <P>-ginger 1 ts Finely chopped garlic <P>1 ts Finely chopped fresh hot <P>-chillies 1 ts Ground allspice <P>1 tb Salt <P>Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bolw; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups. Origin: Appeal, Spring issue Shared by: Sharon Stevens. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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