General tips

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

New England Lamb Bake Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

1 tb Cooking oil

2 lb Boneless lean lamb

1 Onion, Chopped

1/4 c All-purpose flour

5 c Chicken broth

2 Carrots, sliced

2 Leeks, cut into 2 inch

Pieces 2 tb Minced fresh parsley,

Divided 1 Bay leaf

1/2 ts Dried rosemary

1/4 ts Dried thyme

1/2 ts Salt

1/4 ts Pepper

3 Potatoes, peeled and sliced

1/4 c Butter or margarine

In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings.

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<h1>New England Lamb Bake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Cooking oil <P>2 lb Boneless lean lamb <P>1 Onion, Chopped <P>1/4 c All-purpose flour <P>5 c Chicken broth <P>2 Carrots, sliced <P>2 Leeks, cut into 2 inch <P>Pieces 2 tb Minced fresh parsley, <P>Divided 1 Bay leaf <P>1/2 ts Dried rosemary <P>1/4 ts Dried thyme <P>1/2 ts Salt <P>1/4 ts Pepper <P>3 Potatoes, peeled and sliced <P>1/4 c Butter or margarine <P>In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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