General kitchen advice

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.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Beef Soup with Lemon Grass(Canh Thit Xao Sa) Recipe

	Category	Soup Recipes
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Ingredients And Procedures

1 Stalk fresh lemon grass or

1 tb Dried Lemon Grass

Sprinkling of freshly -ground black pepper 2 ts Fish sauce (nuoc mam)

1 Clove garlic, chopped

6 oz Fatty beef chuck, sliced

-paper thin 1 t Vegetable oil

2 Shallots or white part of 2

-scallions, sliced 3 c Water

1 1/2 Beef bouillon cubes

1 t Salt

1 tb Fresh coriander (Chinese

-parsley), chopped 2 Scallions, green part only,

-chopped

Here's a pretty simple Vietnamese beef soup recipe in contrast to the recipe for Hanoi Beef Soup. It doesn't call for hot chilies, but you can slice a couple into thin rounds and toss 'em in. That's kosher (if that term can apply...) with any Vietnamese soup. Add 'em either when the soup is brought to it's final boil or just after it's removed from the heat. If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop. If you are using dried, it must be soaked for 2 hours, then drained and chopped fine. Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat; mix well and allow the meat to absorb the flavors for a few minutes. Heat the oil and fry the shallots over a high flame. Add the lemon grass and fry for about 1 minute, then add the meat. Cook until all traces of redness are gone. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt. Immediately before serving, bring the soup to a boil. Pour into bowls and sprinkle with the chopped coriander and scallion. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideburg August 28 1990.

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<h1>Beef Soup with Lemon Grass(Canh Thit Xao Sa)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 Stalk fresh lemon grass or <P>1 tb Dried Lemon Grass <P>Sprinkling of freshly -ground black pepper 2 ts Fish sauce (nuoc mam) <P>1 Clove garlic, chopped <P>6 oz Fatty beef chuck, sliced <P>-paper thin 1 t Vegetable oil <P>2 Shallots or white part of 2 <P>-scallions, sliced 3 c Water <P>1 1/2 Beef bouillon cubes <P>1 t Salt <P>1 tb Fresh coriander (Chinese <P>-parsley), chopped 2 Scallions, green part only, <P>-chopped <P>Here's a pretty simple Vietnamese beef soup recipe in contrast to the recipe for Hanoi Beef Soup. It doesn't call for hot chilies, but you can slice a couple into thin rounds and toss 'em in. That's kosher (if that term can apply...) with any Vietnamese soup. Add 'em either when the soup is brought to it's final boil or just after it's removed from the heat. If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop. If you are using dried, it must be soaked for 2 hours, then drained and chopped fine. Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat; mix well and allow the meat to absorb the flavors for a few minutes. Heat the oil and fry the shallots over a high flame. Add the lemon grass and fry for about 1 minute, then add the meat. Cook until all traces of redness are gone. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt. Immediately before serving, bring the soup to a boil. Pour into bowls and sprinkle with the chopped coriander and scallion. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideburg August 28 1990. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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