Cooking tips

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.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Potage Bonne Femme (Vegetable Soup) Recipe

	Category	Soup Recipes
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Ingredients And Procedures

8 oz each of leeks, potatoes, carrots and onions. 1 oz butter 1 tablesp. chopped parsley 2 pints chicken stock (home made or stock cube) - or water Salt and pepper 1. Trim the leeks and wash thoroughly. Clean and peel the rest of the vegetables and cut into 1 inch chunks.

2. Melt the butter in a large saucepan or wok until it is hot but not brown.

3. Add the vegetables and stir-fry in a fairly high heat until sizzling and golden.

4. Add the salt and pepper - this gives a much more intense flavor than adding seasoning after the liquid - then add the chicken stock or water.

5. Simmer gently for 15-20 minutes.

6. When the vegetables are soft, mash gently with a fork or process quickly in a food processer or liquidizer until all lumps have gone, but the vegetables still have a little texture.

7. If necessary, reheat gently and serve this lovely, creamy soup in bowls with fresh parsley sprinkled on top. Lots of hot French bread or toasted granary bread is perfect with this.

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<h1>Potage Bonne Femme (Vegetable Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz each of leeks, potatoes, carrots and onions. 1 oz butter 1 tablesp. chopped parsley 2 pints chicken stock (home made or stock cube) - or water Salt and pepper 1. Trim the leeks and wash thoroughly. Clean and peel the rest of the vegetables and cut into 1 inch chunks. <P>2. Melt the butter in a large saucepan or wok until it is hot but not brown. <P>3. Add the vegetables and stir-fry in a fairly high heat until sizzling and golden. <P>4. Add the salt and pepper - this gives a much more intense flavor than adding seasoning after the liquid - then add the chicken stock or water. <P>5. Simmer gently for 15-20 minutes. <P>6. When the vegetables are soft, mash gently with a fork or process quickly in a food processer or liquidizer until all lumps have gone, but the vegetables still have a little texture. <P>7. If necessary, reheat gently and serve this lovely, creamy soup in bowls with fresh parsley sprinkled on top. Lots of hot French bread or toasted granary bread is perfect with this. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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