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General cooking tips

Buy Seasonal Food : Food in season is the best you can buy. 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.


Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systems over the last few years. Popular with many famous celebrities, it claims to allow fat reduction but still allows you to eat foods that are normally considered bad for diets, like pork and some dairy produce.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carb/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The controversial theory behind the atkins diet is that if we injest less carbs, our bodies will deplete our stored fat and we will reduce weight










Acorn Squash with Wehani Rice & Pecan Stuffing Recipe
Acorn Squash with Wehani Rice & Pecan Stuffing Category Rice Recipes 
Views 51 
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Ingredients And Procedures
Ingredients
3mediumacorn squash
2cupswehani rice, or rice blend
4cupswater
1tablespoonstamari
1tablespoonssoy margarine, or butter
1cupcarrot, diced
1cupcelery, diced
1cuponion, diced
1/4teaspoonthyme, dried
1/2teaspoonginger, minced, fresh
2tablespoonspecans, pieces
1tablespoonorange zest, minced
1sea salt
1 pepper, freshly ground
1cuporange juice
1tablespoonhoney, or barley malt
1/4teaspooncinnamon, ground

Directions:

Halve squash lengthwise. Seed, then steam for 20 minutes (squash will not be fully cooked). Set aside. (May be prepared one day ahead. Refrigerate.)

Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender. (Rice may be cooked up to 2 days ahead; refrigerate until used.)

For Stuffing: In a large skillet, saute carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest and rice. Season with salt and pepper to taste. Remove from heat and set aside. (Stuffing may be prepared 1 day ahead and refrigerated.)

Put glaze ingredients into a small jar and shake vigorously to combine.

Keep refrigerated until ready to use. (Glaze may be prepared a day ahead.)

One hour before serving, preheat oven to 375 degrees F.

Mound stuffing mixture into each squash half to about 2 inches over top of squash. Place stuffed squash halves in a baking pan filled with 1/2 cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil and bake 20 minutes.

Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately.

Calories per serving: 326 Grams of fat: 5% fat calories: 14 Cholesterol: 0 mg. Grams of fiber: 5.8
 
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