General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Moroccan Carrot and Orange Salad Jjgf65a Recipe

	Category	Salad Recipes
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Ingredients And Procedures

-----------------------------------A>COOK----------------------------------- 1 lb Carrots, shredded

3 tb Olive oil

4 Oranges, peeled

1 Lemon, juice of

1 Onion, sliced

1/4 c Walnuts, chopped

1/2 c Currants

Pepper freshly ground 1/4 ts Red hot pepper flakes

1. Section the oranges (about 2 cups).

2. Cut the onions into 2-inch lengths (about 2 cups).

3. Soak the currants in water for 10 minutes and drain. 4. Put all

the ingredients in a bowl and toss. Refrigerate for 1/2 hour or more before serving.

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