Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

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.

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!

Peanut Butter Muffins Recipe

	Category	Vegetarian Recipes
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Ingredients And Procedures

2 c Flour, pastry, whole wheat

1 ts Baking powder, low sodium

1 ts Salt

2 tb Safflower oil, unrefined

1/4 c Peanut butter, crunchy or

-smooth 1 1/2 c Soymilk

4 tb Molasses

1. Preheat the oven to 350 degrees. Stir the flour, baking powder

and salt together. 2. Mix the oil and peanut butter and cut into the flour with a fork

or pastry blender until the mixture becomes grainy. 3. Mix the soymilk and molasses and add to the batter. Stir just

enough to mix well. Do not beat. 4. Fill the lightly oiled muffin tins or muffin cups two-thirds

full. Bake for 12 to 15 minutes. Variation: For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour.

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