Food 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.

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!

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Cook safely

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
Never fill a chip pan more than a third full of oil.

Millet Loaf Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

1 1/2 c Millet

3 3/4 c Water

2 ts Sea salt

1 1/2 c Peeled, finely diced carrots

1 c Finely diced celery

1 c Finely diced onions

1 Garlic clove; minced

2 tb Sesame oil

1 1/2 ts Dill weed

1 ts Dried thyme

1 c Pistachio nuts (optional)

-OR- roasted sunflower seeds 3 tb Unbleached flour

3 tb Gluten flour

You can serve this versatile loaf for lunch or as an appetizer. Place slices on a bed of Bibb lettuce with vegetable garnishes and a light, creamy salad dressing. ************************************************************ Rinse the millet and put it in a medium saucepan with the water and 1/2 teaspoon sea salt. Cook the millet, covered, over medium heat for about 30 minutes or until soft; the millet should absorb all of the water. (If the grains are too moist, the loaf will not bind properly.) Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until the onions are translucent. Add the seasonings, including the remaining 1 1/2 teaspoons of salt. Mix the cooked millet and the vegetables together, along with the nuts or seeds, if you wish. Mix the two flours together and add them to the millet mixture, blending it well so the loaf will hold together. Lightly oil and flour a large loaf pan. Press the millet mixture into the pan and bake in a preheated oven at 400 degrees F for about one hour. (If the millet mixture is warm when you put it in the pan, reduce the baking time to about 45 minutes.) Allow the loaf to cool for 10 minutes, then carefully remove it from the pan. To avoid breaking the loaf, you may wish to slice it while it is still in the pan. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias

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<h1>Millet Loaf</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Millet <P>3 3/4 c Water <P>2 ts Sea salt <P>1 1/2 c Peeled, finely diced carrots <P>1 c Finely diced celery <P>1 c Finely diced onions <P>1 Garlic clove; minced <P>2 tb Sesame oil <P>1 1/2 ts Dill weed <P>1 ts Dried thyme <P>1 c Pistachio nuts (optional) <P>-OR- roasted sunflower seeds 3 tb Unbleached flour <P>3 tb Gluten flour <P>You can serve this versatile loaf for lunch or as an appetizer. Place slices on a bed of Bibb lettuce with vegetable garnishes and a light, creamy salad dressing. ************************************************************ Rinse the millet and put it in a medium saucepan with the water and 1/2 teaspoon sea salt. Cook the millet, covered, over medium heat for about 30 minutes or until soft; the millet should absorb all of the water. (If the grains are too moist, the loaf will not bind properly.) Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until the onions are translucent. Add the seasonings, including the remaining 1 1/2 teaspoons of salt. Mix the cooked millet and the vegetables together, along with the nuts or seeds, if you wish. Mix the two flours together and add them to the millet mixture, blending it well so the loaf will hold together. Lightly oil and flour a large loaf pan. Press the millet mixture into the pan and bake in a preheated oven at 400 degrees F for about one hour. (If the millet mixture is warm when you put it in the pan, reduce the baking time to about 45 minutes.) Allow the loaf to cool for 10 minutes, then carefully remove it from the pan. To avoid breaking the loaf, you may wish to slice it while it is still in the pan. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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