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Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


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.


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.









Corn Chowder(C) (Lacto) Recipe

Corn Chowder(C) (Lacto) Category Soup Recipes 
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Ingredients And Procedures

2 tb Celery -- finely chopped

2 tb Onions -- finely chopped

2 tb Green bell peppers -- finely c

10 oz Frozen whole kernel corn

1 c Peeled -- diced potatoes

2 tb Chopped fresh parsley

1 c Water

1/4 ts Salt

1/8 ts Fresh ground black pepper

1/4 ts Paprika

2 tb Flour

2 c Evaporated skim milk

2 c 1% lowfat milk -- or skim milk

Altered from original recipe to reduce fat %. Add a mixed green salad, whole grain bread plus a fruit for a satisfying supper. . . Put celery, onion, and green pepper in a pan sprayed with Pam and saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously. add gradually to cooked vegetables and add remaining milk. Cook stirring constantly until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley. Nutrition (per serving): 274 calories Total Fat 2 g (7% of calories) Source: National Heart, Lung and Blood Institute : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

 
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