General cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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).

Diet info

The South Beach Diet
The South Beach diet is a weight loss system started by Florida-based cardiologist arthur agatston which stresses that dieters should be eating "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston developed his nutritional system for people who have heart disease, as a result of his analysis of scientific studies completed on other nutritional studies.
Good foods include, broiled ham, turkey breast, shellfish, cottage cheese, peanuts, nonfat yoghurt and some vegatables, like black beans, celery and sprouts.

Nasu Karashi Sumiso-Ae (Eggplant/Mustard & Miso) Recipe

	Category	Side Dish Recipes
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Ingredients And Procedures

1 lb Eggplant

1 ts Salt

1/3 c White miso dressing

1 tb Japanese all purpose soy

-- sauce 1 tb Powdered mustard, mixed with

-- enough hot water to make -- thick paste, set aside -- to rest for 15 minutes Cut the eggplant in half lengthwise, then crosswise into 4 pieces & finally into 2" cubes. In a small pot, bring 2 c water to a boil. Add a teaspoon salt and drop in the eggplant. Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife. Drain & let the eggplant cool to room temperature. Pat dry with paper towels. Combine the miso dressing, soy sauce & mustard paste in a mixing bowl & stir until the ingredients are well combined. Add the eggplant & toss together until the cubes are thoroughly coated with the dressing. Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.

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<h1>Nasu Karashi Sumiso-Ae (Eggplant/Mustard & Miso)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Eggplant <P>1 ts Salt <P>1/3 c White miso dressing <P>1 tb Japanese all purpose soy <P>-- sauce 1 tb Powdered mustard, mixed with <P>-- enough hot water to make -- thick paste, set aside -- to rest for 15 minutes Cut the eggplant in half lengthwise, then crosswise into 4 pieces & finally into 2" cubes. In a small pot, bring 2 c water to a boil. Add a teaspoon salt and drop in the eggplant. Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife. Drain & let the eggplant cool to room temperature. Pat dry with paper towels. Combine the miso dressing, soy sauce & mustard paste in a mixing bowl & stir until the ingredients are well combined. Add the eggplant & toss together until the cubes are thoroughly coated with the dressing. Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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