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General cooking tips

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 : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.









Chocolate San Andreas Cake Recipe
Chocolate San Andreas Cake Category Cake Recipes 
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Ingredients And Procedures

8 oz Semi-Sweet Chocolate,

-Coarsely Chopped (8 -Squares) 6 oz Unsweetened Chocolate,

-Coarsley Chopped (6 -Squares) 3/4 c Unsalted Butter Cut Up

9 lg Eggs, At Room Temperature

1 1/2 c Sugar

1 ts Vanilla Extract

2 tb Unbleached All Purpose Flour

Confectioners' Sugar Yield: 16 Servings NOTE: This very densed chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools. Adjust the oven rack to the lower third of the oven. Prehat the oven to 350 degrees F. Butter and flour a 10-inch springform pan.

Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted. Remove from the heat and cool to room temperature, stirring occasionally. about 25 minutes. Beat the eggs in a large mixer bowl until frothy. Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes. Add the vanilla. Gradually add the chocolate mixture and beat well. Fold in the flour and pour the batter into the prepared pan. Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool completely in the pan on a wire rack, then wrap and refrigerate overnight. Let stand at room temperature for 1 hour before serving. Remove the sides of the pan and place on a serving plate. Sprinkle the top with confectioners' sugar. For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts. Each Serving Contains: CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37 Mg 143 Mg From The Ladies Home Journal April 1991

 
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