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Food and 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.


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.


Losing weight

The Glycaemic Index Diet
The gi index diet system is linked to the gi (or glycaemic index), a chart showing types of food and an indicator of the rapidity that the carbohydrates in the food gets transformed to sugar in the dieters blood stream. The theory is that slow release foods (ie with a low Gi score), keep you satiated for longer and mean that you can consume less food without being miserabl;e.
It's also extremely effective for folk with diabetes, as the low GI foods are beneficial in managing surges in glucose secretion.








Fried Chicken with Cream Gravy Recipe
Fried Chicken with Cream Gravy Category Chicken Recipes 
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Ingredients And Procedures

1/2 c Milk

1 Egg, slightly beaten

1 c All-purpose flour

2 ts Garlic salt

1 ts Paprika

1 ts Black pepper

1/4 ts Poultry seasoning

3 lb Frying chicken cut up

3 c Shortening or oil

1 c Chicken stock

1 c Milk

COMBINE MILK AND EGG in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture. Reserve remainder of the flour. Heat 1/2 to 1 inch of shortening or oil to 365F in electric skillet or on

medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or 275F. Continue cooking until chicken is tender, about 30 to 40 minutes. Turn chicken several times during cooking, and drain on

paper towels in a single layer. To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes. Serve immediately, passing the gravy separately.

 
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