General kitchen advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

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.

Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet is linked to the gi (or glycaemic index), a chart showing foods and a score illustrating the ease with which the carbohydrates of the food type gets converted to sugar in the dieters body. The claim is that slow release types of food (ie those food types with a low Gi number), keep you feeling full longer and mean that you can consume less food without feeling you are always hungry.
It is also extremeley effective for folk with diabetes, as the low GI food types are beneficial in controlling rises in blood glucose levels.

Traditional Scotch Broth Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

1 lb Neck of mutton or boiling

-beef 2 qt Cold water

1 ts Salt

2 tb Pearl barley

2 tb Yellow split peas

2 tb Dried green peas

2 md Size carrots

2 Leeks

3 tb Diced rutabaga

1 md Onion

1/2 sm Cabbage

1 ts Finely chopped parsley

Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters.

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