General tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

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?

Diet types

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the gi (or glycaemic index), a chart showing types of food and a score representing the ease with which the carbohydrates in the food gets changed to glucose in your body. The claim is that slow acting food types (ie those with a low Gi score), suppress your appetite for longer and help you to consume less food without being miserabl;e.
It is also very good for people with diabetes, as the low GI food types are useful in preventing increases in blood glucose amount.

Avocado Pear with Crab, Pear, Peach and Primroses Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

2 ea Avocadoes

8 oz Crab meat; 225

1 ea Pear; ripe

1 ea Peach; ripe

1 tb Primrose petals; freshly

-picked -----------------------------CREAMY VINAIGRETTE----------------------------- 2 ts Sugar

1/2 ts Dry mustard

1 ea Garlic clove; crushed

3 tb White wine vinegar; or lemon

-juice 9 tb Olive oil

------------------------TO MAKE "CREAMY" TO 6 TB ADD------------------------ 3 tb Heavy cream

CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it

will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4

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<h1>Avocado Pear with Crab, Pear, Peach and Primroses</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 ea Avocadoes <P>8 oz Crab meat; 225 <P>1 ea Pear; ripe <P>1 ea Peach; ripe <P>1 tb Primrose petals; freshly <P>-picked -----------------------------CREAMY VINAIGRETTE----------------------------- 2 ts Sugar <P>1/2 ts Dry mustard <P>1 ea Garlic clove; crushed <P>3 tb White wine vinegar; or lemon <P>-juice 9 tb Olive oil <P>------------------------TO MAKE "CREAMY" TO 6 TB ADD------------------------ 3 tb Heavy cream <P>CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it <P>will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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