Food and cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.


Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.
  • Find out which fair trade products are available at which supermarkets
  • Get involved in fair trade campaigns.



Cook safely

Keep the oven door shut.
Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.













Stuffed Mushrooms Iii Recipe
Stuffed Mushrooms Iii Category Appetizer Recipes 
Views 48 
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Ingredients And Procedures

12 lg Fresh mushrooms

3 T Butter or margarine

Salt and pepper 1/4 c Butter or margarine

1/8 c Finely chopped onion

1 T Flour

1/2 c Heavy cream

1/4 c Chopped parsley

1/4 c Grated Swiss cheese (opt)

1. Wipe mushrooms with damp cloth. Carefully remove stems and set aside.

2. In a small, heat-resistant, non-metallic bowl or cup melt 3 tablespoons

butter or margarine in Microwave Oven 30 seconds. 3. Brush mushroom caps with melted butter or margarine and place,

hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish. Sprinkle mushroom caps with salt and pepper to taste. 4. Finely chop reserved mushroom stems.

5. In a medium-sized, heat-resistant, non-metallic bowl, melt 1/4 cup

butter in Microwave Oven 30 seconds. Add onions and chopped mushroom stems; stir to combine. 6. Heat, uncovered, in Microwave Oven 3 minutes or until onions and

mushrooms are tender. Blend in flour until smooth. 7. Gradually stir in heavy cream until smooth.

8. Heat, uncovered, in Microwave Oven 2 1/2 minutes or until thickened and

smooth. Stir in chopped parsley. 9. Fill each mushroom cap with some of mushroom mixture.

10. If desired, sprinkle a little grated Swiss cheese over each stuffed

mushroom (refrigerate if not going to serve them at this time). 11. Heat, uncovered, in a heat-resistant, non-metallic pie pan in Microwave

Oven 3 minutes just before serving. (lf refrigerated, heating will take an additional 1 minute.)

 
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