General kitchen advice

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

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.

Weight loss info

The Glycaemic Index Diet
The gi index weight loss program is based around the gi index, a list showing foods and a score illustrating the rapidity with which the energy of the food gets converted to glucose in the dieters system. The claim is that slow acting foods (ie those food types with a low Glycaemic index score), will keep you feeling full for longer and help to consume fewer food without feeling you are always hungry.
It is also extremely good for diabetes sufferers, as the low GI foods are useful in controlling surges in blood glucose levels.

Not Just For Breakfast- Light Pancakes & Waffles Recipe

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Ingredients And Procedures

None Article by By Nanette Blanchard Most of the countries of the world serve some sort of pancake, from French crepes to Russian blini. Even waffles can either be Belgian or just plain American. Unfortunately, many waffle and pancake recipes are high in fat and really heavy. Is it possible to lighten up your morning pancakes? Yes, it is! Sourdough starters, yeast, and other leaveners like baking soda and baking powder are used in dairy-free pancakes and waffles. All these batters will improve after standing; so don't be afraid to cover and refrigerate overnight before cooking. Leftover pancakes and waffles freeze quite well. I use the microwave to heat up frozen pancakes, and I pop frozen waffles into the toaster to regain their nice crispy texture. Pancakes should be cooked on a hot griddle. One way to prepare pancakes for a large group of people at the same time is to use a large griddle or two or three nonstick skillets at once. I have a nice enameled cast iron griddle that fits over two range burners; so I can prepare about 8-10 pancakes at the same time. To keep pancakes warm until serving time, place on a platter covered with foil in a 200- degree oven. Waffles should be placed directly on your oven's racks at 200 degrees to keep warm. All waffle irons are not created equal. I've tested several different models and found some are more nonstick than others. To prevent a sticky waffle disaster, pre-season your waffle iron each time you make a batch by brushing with vegetable oil or spraying with vegetable cooking spray. Repeat this process if you notice the waffles beginning to stick. Whether you use your grandmother's heavy old four-waffle baker or one of the new fancy-shaped nonstick models, you really don't need to use a lot of oil to cook waffles. Some new waffle irons have a temperature setting which gives you more control over the waffle's doneness. (All the waffles in this article were tested in Vitantonio's Five-of-Hearts nonstick waffler.) This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV.

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<h1>Not Just For Breakfast- Light Pancakes & Waffles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>None Article by By Nanette Blanchard Most of the countries of the world serve some sort of pancake, from French crepes to Russian blini. Even waffles can either be Belgian or just plain American. Unfortunately, many waffle and pancake recipes are high in fat and really heavy. Is it possible to lighten up your morning pancakes? Yes, it is! Sourdough starters, yeast, and other leaveners like baking soda and baking powder are used in dairy-free pancakes and waffles. All these batters will improve after standing; so don't be afraid to cover and refrigerate overnight before cooking. Leftover pancakes and waffles freeze quite well. I use the microwave to heat up frozen pancakes, and I pop frozen waffles into the toaster to regain their nice crispy texture. Pancakes should be cooked on a hot griddle. One way to prepare pancakes for a large group of people at the same time is to use a large griddle or two or three nonstick skillets at once. I have a nice enameled cast iron griddle that fits over two range burners; so I can prepare about 8-10 pancakes at the same time. To keep pancakes warm until serving time, place on a platter covered with foil in a 200- degree oven. Waffles should be placed directly on your oven's racks at 200 degrees to keep warm. All waffle irons are not created equal. I've tested several different models and found some are more nonstick than others. To prevent a sticky waffle disaster, pre-season your waffle iron each time you make a batch by brushing with vegetable oil or spraying with vegetable cooking spray. Repeat this process if you notice the waffles beginning to stick. Whether you use your grandmother's heavy old four-waffle baker or one of the new fancy-shaped nonstick models, you really don't need to use a lot of oil to cook waffles. Some new waffle irons have a temperature setting which gives you more control over the waffle's doneness. (All the waffles in this article were tested in Vitantonio's Five-of-Hearts nonstick waffler.) This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. <P>From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using <P>MMCONV. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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