General cooking tips

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet system is linked to the gi (or glycaemic index), a list showing foods and a score illustrating the rapidity that the glucose and energy in the food gets changed to glucose in the dieters bloodstream. The theory is that slow release food types (ie with a low Gi score), keep you satiated for longer and mean that you can eat less food without craving snacks all the time.
It is also extremely effective for sufferers from diabetes, as the low GI types of food are beneficial in minimizing surges in blood sugar amount.

Moms Coleslaw Recipe

	Category	Salad Recipes
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Ingredients And Procedures

8 c Finely shredded green

-cabbage 1 c Mayonnaise

1/2 c Red wine Vinegar

2 ts Sugar

1 tb Dijon-type mustard

1/4 c Finely grated carrots

1/8 c Finely chopped parsley and

-chives 1/8 ts Salt

1/4 ts Freshly ground black pepper

I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising. The secret seems to be soaking the cabbage in ice cold water for a couple of hours. Remove outer leaves from cabbage, then core. Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours. Shake off excess water and shred very finely, then pat shreds dry with towels. Place the shreds in a bowl and mix in all other ingredients. Cover and refrigerate for 1 hour before serving. Makes 8 servings. PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat (3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber. Jeff Cox of Sebastopol is columnist for Organic Gardening magazine and the author of "Landscaping With Nature" (Rodale Press). San Francisco Chronicle, 7/8/92. Posted by Stephen Ceideberg; October 19 1992.

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<h1>Moms Coleslaw</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 c Finely shredded green <P>-cabbage 1 c Mayonnaise <P>1/2 c Red wine Vinegar <P>2 ts Sugar <P>1 tb Dijon-type mustard <P>1/4 c Finely grated carrots <P>1/8 c Finely chopped parsley and <P>-chives 1/8 ts Salt <P>1/4 ts Freshly ground black pepper <P>I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising. The secret seems to be soaking the cabbage in ice cold water for a couple of hours. Remove outer leaves from cabbage, then core. Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours. Shake off excess water and shred very finely, then pat shreds dry with towels. Place the shreds in a bowl and mix in all other ingredients. Cover and refrigerate for 1 hour before serving. Makes 8 servings. PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat (3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber. Jeff Cox of Sebastopol is columnist for Organic Gardening magazine and the author of "Landscaping With Nature" (Rodale Press). San Francisco Chronicle, 7/8/92. Posted by Stephen Ceideberg; October 19 1992. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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