Food and cooking tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


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.


Weight loss

The Zone Diet
The Zone diet is a weight loss program first advocated by Barry Sears in a number of books and publications. The Zone diet is not exactly a fat reduction diet, however many zone diet followers believe that they really manage to lose a few pounds by following it.
The supposed science behind the Zone Diet is that if you gain control of the levels of insulin and glucogen (two hormones produced naturally by your body), then anti-inflammatory chemicals are released which puts one's body in a state of equilibrium which is far more healthy than usual, which followers of the diet, refer to as '"he zone".
Sears believes that when your body is in this 'zone' it is working at its most efficient and, because of this, doesn't need to convert surplus energy to fat.
The main process of the zone system is to monitor and control the exact ratio of carbs to proteins, and to dose yourself with large amounts of Omega 3 and omega 6.













Roast Turkey with Gravy Recipe
Roast Turkey with Gravy Category Appetizer Recipes 
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Ingredients And Procedures

12 lb Turkey

Salt and pepper to taste 6 tb Flour

Salt and pepper Chicken broth 1. If turkey is frozen it may be defrosted in the Microwave Oven

(follow directions in your manual), or it may be defrosted by placing it in the refrigerator overnight or until thawed. 2. Wash turkey and pat it dry. Sprinkle inside cavity with salt

and pepper, to taste. 3. Tie legs together. Tie wings and legs to body.

4. Invert a heat-resistant, non-metallic saucer or small

casserole cover in a shallow, 10-inch, heat-resistant, non- metallic baking dish. 5. Place turkey breast-side-down on the saucer.

6. Heat, uncovercd, for half of cooking time, 3 minutes per pound

(36 minutes). 7. Turn the turkey breast-side-up and continue cooking covered

with a paper towel for the remaining half of the cooking time. (3 minutes per pound or an additional 36 minutes). 8. Insert a meat thermometer into fleshy portion of turkey, not

touching any bones. It should register 160? F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while cooking. 9. If temperature is not 160? F return turkey to Microwave Oven

for an additional few minutes until correct temperature is reached. 10. Let turkey stand covered with aluminum foil at room

temperature 20 to 30 minutes to finish cooking. The internal temperature of the turkey should be 170?F after standing. 11. While the turkey is standing at room temperature, prepare the

gravy. The turkey should be removed from the roasting pan. 12. Pour the pan drippings into a bowl, leaving the residue in

the pan. 13. Allow the fat to rise to the top. Skim off about 6

tablespoons of fat. Reserve pan drippings. (If there is not enough fat, add butter or margarine to make 6 tablespoons total. Discard any excess fat.) 14. Return fat to the baking dish.

15. Blend in flour and salt and pepper, to taste.

16. Heat, uncovered, in Microwave Oven 4 minutes or until lightly

browned. 17. Measure the remaining pan drippings and add enough chicken

broth to make 3 cups. 18. Gradually stir liquid into flour mixture until smooth,

scraping the sides of the pan to loosen any particles that stick to the pan. 19. Heat, uncovered, in Microwave Oven 14 minutes or until

thickened and smooth. Stir occasionally during last half of cooking.

 
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