Cooking tips

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.

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Dieting tips

The South Beach Diet
The South Beach diet is a weight loss system created by Dr. arthur agatston, a cardiologist from miami, usa, which encourages that dieters should be eating "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented his weight loss system for people who have cardiac problems, as a consequence of his detailed study of scientific studies on other nutritional studies.
Examples of good foods include, veal cutlets, turkey breast, oysters, fat-free cheeses, almonds, eggs and some vegatables, like lentils, collard greens and spinach.

Risotto with Sausage Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

3 Links parsley/cheese sausage

-=OR=- 1/2 lb - Luganega sausage,

- (commercially made) 1 qt Meat broth

1/3 c Finely chopped onion

3 tb Butter

2 tb Dry white wine

1 1/2 c Arborio rice

3/4 c Grated Parmesan cheese

Salt Freshly ground black pepper REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once.

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<h1>Risotto with Sausage</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Links parsley/cheese sausage <P>-=OR=- 1/2 lb - Luganega sausage, <P>- (commercially made) 1 qt Meat broth <P>1/3 c Finely chopped onion <P>3 tb Butter <P>2 tb Dry white wine <P>1 1/2 c Arborio rice <P>3/4 c Grated Parmesan cheese <P>Salt Freshly ground black pepper REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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