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Food tips

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Cooking safety

Keep the oven door shut.
If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.








Chickpea Snacks (Takes 2-3 Days) Recipe
Chickpea Snacks (Takes 2-3 Days) Category Snack Recipes 
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Ingredients And Procedures

2 t Salt

2 t Onion powder

2 t Garlic powder

1 t Dry mustard

1 t Turmeric

3/4 t White pepper

1/2 t Black pepper

1/2 t Cayenne

1 pk Artificial sweetner

(1-gram) 1/2 lb Dried chickpeas

5 c Water

1 c Apple juice

1 c Vegetable stock

Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener and set aside. Place the chickpeas and water in a container, add the rest of the UNsweetened seasoning mix, and soak overnight in the refrigerator. The peas will be more than double in volume, so make sure the pot is big enough to hold them. The next day: Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high heat. Add apple juice and cook 20 minutes. Add vegetable stock and cook until peas are just tender, 40 minutes. Remove from heat, drain peas in colander, rinse well, and drain. Sprinkle peas evenly with reserved sweetened seasoning mix. Now you can cook them one of two ways. 1. Use a food dehydrator. Spread evenly around the trays and dehydrate until peas are dry and crunchy, about 20-22 hours. 2. Use an oven. Spread peas on cookie sheets or sheet pans and

cook at 150 degrees until dry and crunchy, about 20-22 hours. COMMENTS: I didn't have white pepper so used 1 teaspoon black pepper total. I tried this recipe both with and without the artificial sweetner and it's better *with* it. Regular sugar doesn't work at all. Did not have a dehydrator, dryed them in the oven. It took 15 hours one time, 20 hours another. Must have been the number of times I opened the oven door. You have to move the pans from one shelf to another and turn them every couple of hours or they won't dry evenly. I did not stir the peas. Maybe Santa will bring me a dehydrator? Anybody out there in low fat land with a brand recommendation? Enjoy! From Paul Prudhomme's book "Fork in the Road". Claudia, redcz@aol.com. Fatfree Digest [Volume 10 Issue 48], Sept. 28, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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