Food and cooking tips

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?














Ribs with a Peach Barbecue Sauce Recipe
Ribs with a Peach Barbecue Sauce Category Lamb Recipes 
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Ingredients And Procedures

5 Pounds Pork Or Lamb Spareribs -- meaty

--For The Sauce-- 1 Tablespoon Peanut Oil

1 1/2 Tablespoons Minced Garlic

2 Teaspoons Minced Fresh Ginger

1/4 Cup Mirin Or Medium Dry Sherry

1 1/2 Cups Pureed Peach Pulp (4 Large Peaches)

2 Tablespoons Tomato Paste

1 Tablespoon Light Brown Sugar (Packed), -- or more to taste

1 1/2 Tablespoons Fresh Lime Juice

2 Teaspoons Red Wine Vinegar

1 Tablespoon Worcestershire Sauce

1 Tablespoon Dijon Mustard

1 Teaspoon Chinese Chile Paste With Garlic

Salt And Freshly Ground Black Pepper -- to taste

Cut the ribs into individual portions and set aside in a large bowl. Make the barbecue sauce: heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds Add the mirin and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees. Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours. Serve at once.

 
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