Cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

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.

Tkemali Recipe

	Category	Regional Recipes
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Ingredients And Procedures

24 ea Sour prunes pitted*

1 c Cider vinegar*

2 T Fresh lemon juice

2 c Water

1 ea Garlic clove peeled

3 T Cilantro freshly chopped

1/2 t Salt

3/4 t Red pepper flakes

NOTE* Dried prunes may be used but must be soaked over night in the vinegar. Bring the water to a boil, add the prunes, remove from heat and allow to stand for 10 minutes. Bring back to a boil over High heat and cook for 10 minutes or until tender. Put prunes into a seive. Save the liquid. Combine prunes, garlic, & cilantro in a blender. Pour in 1/4 cup of the liquid and blend on high speed, add the re- maining liquid slowly until all is used. Transfer the blended mixture into a sauce pana nd add the salt & pepper. Bring to a boil on High, reduce het heat to Simmer and add the lemon juice. Stir and simmer for 3 minutes. Pour over fish, poultry, or pork. ORIGIN: Dr. Verona Gubensko, Almaty, Kazakhstan She is a Russian from the Caucus region annd told me that this an old caucus recipe.

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<h1>Tkemali</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>24 ea Sour prunes pitted* <P>1 c Cider vinegar* <P>2 T Fresh lemon juice <P>2 c Water <P>1 ea Garlic clove peeled <P>3 T Cilantro freshly chopped <P>1/2 t Salt <P>3/4 t Red pepper flakes <P>NOTE* Dried prunes may be used but must be soaked over night in the vinegar. Bring the water to a boil, add the prunes, remove from heat and allow to stand for 10 minutes. Bring back to a boil over High heat and cook for 10 minutes or until tender. Put prunes into a seive. Save the liquid. Combine prunes, garlic, & cilantro in a blender. Pour in 1/4 cup of the liquid and blend on high speed, add the re- maining liquid slowly until all is used. Transfer the blended mixture into a sauce pana nd add the salt & pepper. Bring to a boil on High, reduce het heat to Simmer and add the lemon juice. Stir and simmer for 3 minutes. Pour over fish, poultry, or pork. ORIGIN: Dr. Verona Gubensko, Almaty, Kazakhstan She is a Russian from the Caucus region annd told me that this an old caucus recipe. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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