General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Weight loss

The Glycaemic Index Diet
The gi index diet is based on the glycaemic index, a list showing food types and a score illustrating the rapidity with which the energy in the food gets changed to sugar in the dieters blood stream. The believe is that slow release types of food (ie those foods with a low Glycaemic index score), keep you feeling full longer and help you to take in fewer food without feeling you are always hungry.
It is also extremely effective for folk with diabetes, as the low GI foods are helpful in reducing rises in blood sugar levels.

Banana-Ginger Bran Muffins Recipe

	Category	Bread Recipes
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Ingredients And Procedures

1 1/2 c Ripe banana; mashed

-(about 3 large bananas) 2 ts Baking powder

1/2 ts Baking soda

2 Egg whites

1/2 ts Salt

1/2 c Light brown sugar; plus

2 tb Light brown sugar

1/2 c Oat bran

1 ts Ground ginger

1 tb Margarine; melted

1/4 c Crystallized ginger

-finely chopped 1 ts Vanilla extract

Peel of 1 lemon -Grated 1/4 c Golden raisins

3/4 c All-purpose flour

1 tb Powdered sugar

3/4 c Whole-wheat flour

1 tb Lemon juice

1. Spray muffin tins with a nonstick vegetable

cooking spray; set aside. 2. With an electric mixer on medium-low speed

combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. 3. Sift together the all-purpose flour, whole-wheat

flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test

done. Remove the muffins from the tins and place on a cooling rack. 5. Stir together the powdered sugar and lemon juice

to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving.

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<h1>Banana-Ginger Bran Muffins</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 1/2 c Ripe banana; mashed -(about 3 large bananas) 2 ts Baking powder 1/2 ts Baking soda 2 Egg whites 1/2 ts Salt 1/2 c Light brown sugar; plus 2 tb Light brown sugar 1/2 c Oat bran 1 ts Ground ginger 1 tb Margarine; melted 1/4 c Crystallized ginger -finely chopped 1 ts Vanilla extract Peel of 1 lemon -Grated 1/4 c Golden raisins 3/4 c All-purpose flour 1 tb Powdered sugar 3/4 c Whole-wheat flour 1 tb Lemon juice 1. Spray muffin tins with a nonstick vegetable cooking spray; set aside. 2. With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. 3. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack. 5. Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving. </TD></TR></TBODY></TABLE> 
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