General cooking tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Dieting tips

The Glycaemic Index Diet
The glycaemic index diet is reliant on the gi (or glycaemic index), a list of types of food and a score representing the ease with which the carbohydrates in the food gets changed to sugar in your body. The theory is that slow release foods (ie those with a low Gi score), keep you feeling full longer and help you to injest less food without feeling you are missing out.
It's also extremely efficient for people with diabetes, as the low GI food types are helpful in preventing surges in glucose amount.

Walnut and Chocolate Tassies Recipe

	Category	Baking Recipes
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Ingredients And Procedures

For crust: Nonstick cooking spray 1 c All-purpose flour

1 ds Salt

1/2 c Unsalted butter; chilled

And cut into small pieces 3 oz Light cream cheese; chill

Cut in small pieces For filling: 3/4 c Chopped walnuts

1/2 c Granulated sugar

1 oz Semisweet chocolate; chopped

1 lg Egg plus 1 egg white;

-lightly Beaten together For garnish: 1/2 c Whipping cream

2 1/2 ts Light brown sugar

2 1/2 ts Dark rum

Recipe by: St. Louis Post-Dispatch 4/29/96 To prepare crust: Coat 2 minimuffin tins (1 3/4 inches in diameter, with 12 molds each) with nonstick cooking spray; set aside. Place flour and salt

in bowl of food processor fitted with metal blade. Add butter and cream cheese; process for several seconds, pulsing machine on and off, until mixture resembles rolled oats. (Alternately, by hand, place ingredients in mixing bowl and use pastry blender or 2 table knives to cut butter and cream cheese into flour.) Place mixture on lightly floured work surface; gather together a small amount to form into ball. To ensure even blending of fat and flour, smear ball of dough onto work surface with heel of hand. Repeat technique with remaining mixture. Gather dough into single mass and flatten into disk. Wrap in plastic wrap; refrigerate at least 30 minutes. When ready to bake, preheat oven to 350 degrees. Divide dough into 24 pieces. Place each piece into muffin mold, pressing dough firmly onto bottom and sides to form tart shells. To prepare filling: Mix together nuts, sugar, chocolate and eggs in small bowl. Divide mixture among prepared tart shells. Bake tarts until crusts are golden, 20 to 25 minutes. Remove from oven. Let cool 5 minutes, then unmold. Tarts can be served warm or cool. (Tarts can be made 1 day ahead. Keep in airtight container at room temperature.) When ready to serve, whip cream until soft peaks form. Gradually beat in brown sugar. Stir in rum. Whip until firm peaks form. Transfer to serving bowl. Arrange By Betty Rosbottom. -----

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<h1>Walnut and Chocolate Tassies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>For crust: Nonstick cooking spray 1 c All-purpose flour <P>1 ds Salt <P>1/2 c Unsalted butter; chilled <P>And cut into small pieces 3 oz Light cream cheese; chill <P>Cut in small pieces For filling: 3/4 c Chopped walnuts <P>1/2 c Granulated sugar <P>1 oz Semisweet chocolate; chopped <P>1 lg Egg plus 1 egg white; <P>-lightly Beaten together For garnish: 1/2 c Whipping cream <P>2 1/2 ts Light brown sugar <P>2 1/2 ts Dark rum <P>Recipe by: St. Louis Post-Dispatch 4/29/96 To prepare crust: Coat 2 minimuffin tins (1 3/4 inches in diameter, with 12 molds each) with nonstick cooking spray; set aside. Place flour and salt <P>in bowl of food processor fitted with metal blade. Add butter and cream cheese; process for several seconds, pulsing machine on and off, until mixture resembles rolled oats. (Alternately, by hand, place ingredients in mixing bowl and use pastry blender or 2 table knives to cut butter and cream cheese into flour.) Place mixture on lightly floured work surface; gather together a small amount to form into ball. To ensure even blending of fat and flour, smear ball of dough onto work surface with heel of hand. Repeat technique with remaining mixture. Gather dough into single mass and flatten into disk. Wrap in plastic wrap; refrigerate at least 30 minutes. When ready to bake, preheat oven to 350 degrees. Divide dough into 24 pieces. Place each piece into muffin mold, pressing dough firmly onto bottom and sides to form tart shells. To prepare filling: Mix together nuts, sugar, chocolate and eggs in small bowl. Divide mixture among prepared tart shells. Bake tarts until crusts are golden, 20 to 25 minutes. Remove from oven. Let cool 5 minutes, then unmold. Tarts can be served warm or cool. (Tarts can be made 1 day ahead. Keep in airtight container at room temperature.) When ready to serve, whip cream until soft peaks form. Gradually beat in brown sugar. Stir in rum. Whip until firm peaks form. Transfer to serving bowl. Arrange By Betty Rosbottom. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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