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Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

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.

Pomegranate-Glazed Duckling On Dried-Fruit Couscous Recipe

	Category	Duck Recipes
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Ingredients And Procedures

5 pounds duckling

3 cups water

1 medium onion -- quartered

1 large carrot -- peeled and halved

3/4 teaspoon salt

1 bay leaf

1/4 cup strawberry jelly -- or red currant jelly

16 ounces pomegranates -- juiced (2/3 cup)

3 tablespoons sugar

Dried-Fruit Couscous -- *see recipe 1/4 cup dry red wine

2 tablespoons cornstarch

fresh mint sprigs -- optional

1. Remove giblets and neck from duckling. Remove and discard excess fat from inside body cavity. Cut off and discard excess neck skin. Rinse duckling, giblets, and neck in cold water and pat dry with paper towels. Cut off and reserve first 2 joints of the wings, leaving only the third. To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one side of the backbone; cut duckling halves in half crosswise. 2. Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable cooking spray. Add giblets, neck, and reserved wing tips to kettle and cook until well browned. Add duckling quarters, water, onion, carrot, 1/2 teaspoon salt, and the bay leaf. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, until duckling is fork-tender - about 1 hour. (If preparing ahead, remove duckling from kettle, cool, wrap, and refrigerate. Strain cooking liquid, discarding fat and cooked particles. Refrigerate liquid, or duck stock.) 3. Just before roasting duckling, prepare pomegranate glaze: In 1-quart saucepan, heat jelly until melted. Stir in pomegranate juice and sugar and heat to boiling over high heat. Boil mixture 5 minutes; remove from heat and set aside. 4. Heat oven to 450 degrees F. Remove duckling from kettle and place, skin side up, on rack in roasting pan. (If duck breasts have curled up after boiling, remove their breast bones so they will be flat.) Roast duckling 15 minutes. 5. Meanwhile, pour duck stock through large strainer into bowl, discarding cooked particles. Remove excess fat from stock. Reserve 1 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous; refrigerate remainder for another use. 6. Brush duckling with some glaze and roast 5 minutes; roast duckling 10 more minutes or until well browned, brushing 3 more times with glaze. Prepare Dried-Fruit Couscous; keep warm. Set duckling quarters aside. 7. Prepare sauce: In cup, combine wine and cornstarch until smooth. Stir reserved 1 cup stock and remaining 1/4 teaspoon salt into glaze remaining in saucepan. Heat to boiling and stir in cornstarch mixture. Cook, stirring constantly, until thickened. Pour sauce into serving bowl. 8. Spoon Dried-Fruit Couscous onto serving plate. Arrange duckling on couscous. Garnish with mint, if desired. Serve duckling and couscous with sauce.

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<h1>Pomegranate-Glazed Duckling On Dried-Fruit Couscous</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>5 pounds duckling <P>3 cups water <P>1 medium onion -- quartered <P>1 large carrot -- peeled and halved <P>3/4 teaspoon salt <P>1 bay leaf <P>1/4 cup strawberry jelly -- or red currant jelly <P>16 ounces pomegranates -- juiced (2/3 cup) <P>3 tablespoons sugar <P>Dried-Fruit Couscous -- *see recipe 1/4 cup dry red wine <P>2 tablespoons cornstarch <P>fresh mint sprigs -- optional <P>1. Remove giblets and neck from duckling. Remove and discard excess fat from inside body cavity. Cut off and discard excess neck skin. Rinse duckling, giblets, and neck in cold water and pat dry with paper towels. Cut off and reserve first 2 joints of the wings, leaving only the third. To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one side of the backbone; cut duckling halves in half crosswise. 2. Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable cooking spray. Add giblets, neck, and reserved wing tips to kettle and cook until well browned. Add duckling quarters, water, onion, carrot, 1/2 teaspoon salt, and the bay leaf. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, until duckling is fork-tender - about 1 hour. (If preparing ahead, remove duckling from kettle, cool, wrap, and refrigerate. Strain cooking liquid, discarding fat and cooked particles. Refrigerate liquid, or duck stock.) 3. Just before roasting duckling, prepare pomegranate glaze: In 1-quart saucepan, heat jelly until melted. Stir in pomegranate juice and sugar and heat to boiling over high heat. Boil mixture 5 minutes; remove from heat and set aside. 4. Heat oven to 450 degrees F. Remove duckling from kettle and place, skin side up, on rack in roasting pan. (If duck breasts have curled up after boiling, remove their breast bones so they will be flat.) Roast duckling 15 minutes. 5. Meanwhile, pour duck stock through large strainer into bowl, discarding cooked particles. Remove excess fat from stock. Reserve 1 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous; refrigerate remainder for another use. 6. Brush duckling with some glaze and roast 5 minutes; roast duckling 10 more minutes or until well browned, brushing 3 more times with glaze. Prepare Dried-Fruit Couscous; keep warm. Set duckling quarters aside. 7. Prepare sauce: In cup, combine wine and cornstarch until smooth. Stir reserved 1 cup stock and remaining 1/4 teaspoon salt into glaze remaining in saucepan. Heat to boiling and stir in cornstarch mixture. Cook, stirring constantly, until thickened. Pour sauce into serving bowl. 8. Spoon Dried-Fruit Couscous onto serving plate. Arrange duckling on couscous. Garnish with mint, if desired. Serve duckling and couscous with sauce. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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