General kitchen advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Dieting 101

The Zone Diet
The Zone diet is a diet initially advocated by Barry Sears in a series of books, publications and an associated website. The Zone diet is not specifically a weight loss diet, although many people discover that they reduce weight when following it.
The 'science' behind the Zone Diet is that if you control the secretion of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, in turn puts your body in a state of equilibrium which is a lot more wholesome than other diets, this is referred to as 'the zone'.
Sears believes that a body that is in 'the zone' is much more efficient and, as a consequence, does not build up fat.
The most interesting process of the zone system is to keep tight control over the ratio of carbs to proteins, and to ensure you get large amounts of Omega 3 and omega 6.













Potato Tikki with Almond-Cilantro Chutney Recipe
Potato Tikki with Almond-Cilantro Chutney Category Appetizer Recipes 
Views 49 
Ratings 0 
Ingredients And Procedures

4 lg Potatoes

1/4 c Almonds, chopped

1/4 c Red bell pepper, minced

2 ea Jalapeno peppers, seeded &

-- minced 1/2 tb Lime juice

2 tb Cilantro, minced

1 1/2 tb Arrowroot

Salt & pepper Olive oil for frying 1 c Romaine lettuce, shredded

--------------------------ALMOND-CILANTRO CHUTNEY-------------------------- 1/4 c Almonds, chopped

3 tb Cilantro, chopped

3/4 c Soy yogurt

Salt Hot paprika Boil potatoes until fork tender. Cool slightly, peel & force through a coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season with salt & pepper & mix well. Rub a film of oil on your hand. divide mixture into 8 portions & flatten into smooth patties, 1/2" thick. Brush a seasoned skillet with a film of oil. Place over low heat & when hot, slip in the patties. Fry slowly for 10 to 15 minutes per side, or until a crisp crust forms. CHUTNEY: In a food processor, process nuts until they are powdered. Add rest of ingredients & process until smooth & green. Serve patties over shredded lettuce with a bowl of chutney.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: