Food and cooking tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

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

Diet types

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based on the gi index, a list of types of food and a score illustrating the ease with which the energy of the food type gets converted to glucose in your system. The believe is that slow acting types of food (ie those foods with a low Gi score), suppress your appetite and mean that you can eat fewer food without being miserabl;e.
It is also beneficial for people with diabetes, as the low GI food types are beneficial in preventing rises in blood glucose levels.

Cold Cherry SoupNo.2 Recipe

	Category	Soup Recipes
	Views	59
	Ratings	0

Ingredients And Procedures

3 c Water

3/4 c Sugar

1 Cinnamon stick

Zest of 1 orange 4 c Pitted fresh tart cherries

Or frozen unsweetened Cherries if using Unsweetened reduce sugar to 1/4 cup

1 tb Arrowroot/cornstarch

1/3 c Cream

1/2 c Dry red wine

In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt.

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<h1>Cold Cherry SoupNo.2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 c Water <P>3/4 c Sugar <P>1 Cinnamon stick <P>Zest of 1 orange 4 c Pitted fresh tart cherries <P>Or frozen unsweetened Cherries if using Unsweetened reduce sugar to 1/4 cup <P>1 tb Arrowroot/cornstarch <P>1/3 c Cream <P>1/2 c Dry red wine <P><P>In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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