General cooking tips

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


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.


Dieting 101

The Glycaemic Index Diet
The glycaemic index diet system is linked to the glycaemic index, a list showing food types and a score illustrating the rapidity that the glucose of the food type gets changed to sugar in the dieters system. The claim is that slow release food types (ie those food types with a low Glycaemic index score), suppress your appetite and mean that you can consume fewer food without starving yourself.
It's also extremely useful for diabetics, as the low GI types of food are useful in controlling rises in blood glucose levels.













Quinoa Tabbouleh Recipe
Quinoa Tabbouleh Category Grain Recipes 
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Ingredients And Procedures

1 c Quinoa

1 14.5-oz can vegetable broth

2 tb Pine nuts

8 Cherry tomatoes, each cut

Into eighths 2 Green onions, thinly sliced

1/4 c Finely chopped parsley

1 tb Finely chopped mint

1 tb Finely chopped cilantro

4 tb Fresh lemon juice

2 tb Olive oil

1/4 ts Salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will

remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the

vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat.

Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint

and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

 
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