Cooking advice

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.


Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.


Diet info

Low calorie diet

Rather obviously, the low-cal diet states that if you want to diet successfully, it is important to consume fewer calories than you need.

So what is a calorie?
A calorie is a measurement of the energy provided by food. The calorie is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If something has higher calories, then it will turn into more energy to use when your body digests it.

Low calorie foods include lettuce, mushrooms, water melon, beef, and white eggs.













Romaine Red Onion & Fennel Salad with Tart Lime Dress Recipe
Romaine Red Onion & Fennel Salad with Tart Lime Dress Category Salad Recipes 
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Ingredients And Procedures

6 oz Romaine lettuce;

1 1/2 c Fennel bulb; shredded

-(about 1 large bulb) 1 c Cauliflowerets;

1/2 c Red onion; sliced

-----------------------------TART LINE DRESSING----------------------------- 1/2 c Line juice; fresh

1 tb Olive oil;

1 c Garlic; minced

1/4 ts Salt;

1/4 ts Ground pepper; fresh

1/4 ts Paprika;

SALAD: Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just before serving. TART LIME DRESSING: Combine all ingredients and mix well. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60 Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master

 
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