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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.

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.

Savory Shepherds Pie, Revised Recipe

	Category	Bean Recipes
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Ingredients And Procedures

5 Potatoes, peel, boil

3 cl Garlic, minced

1/2 t Dried basil, crushed

2 T Butter

1/4 t Salt

Milk for mashed potatoes 1 md Onion, chpd

2 md Carrot, sliced

15 oz Cn red kidney beans,

-rinsed, drained 14 1/2 oz Cn whole tomatoes, cut up

10 oz Corn

8 oz Cn tomato sauce

1 t Worcestershire sauce

1/2 t Sugar

1 c Cheddar cheese, shredded

In a small saucepan cook garlic and dried basil in butter 15 secs. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes and their juice, corn, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly. Transfer vegetable mixture to an 8x8x2" square baking pan. Spread mashed potatoes over top. Sprinkle with cheddar cheese. Bake, uncovered, in a 375F oven 10 minutes or until heated through and cheese begins to brown. This is really very good. I'd like to cut back on the beans and maybe add TVP with it or even (gasp) tofu. I changed the recipe a bit, especially where the tomatoes were concerned. I was supposed to drain them but didn't. -----

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<h1>Savory Shepherds Pie, Revised</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 Potatoes, peel, boil <P>3 cl Garlic, minced <P>1/2 t Dried basil, crushed <P>2 T Butter <P>1/4 t Salt <P>Milk for mashed potatoes 1 md Onion, chpd <P>2 md Carrot, sliced <P>15 oz Cn red kidney beans, <P>-rinsed, drained 14 1/2 oz Cn whole tomatoes, cut up <P>10 oz Corn <P>8 oz Cn tomato sauce <P>1 t Worcestershire sauce <P>1/2 t Sugar <P>1 c Cheddar cheese, shredded <P>In a small saucepan cook garlic and dried basil in butter 15 secs. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes and their juice, corn, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly. Transfer vegetable mixture to an 8x8x2" square baking pan. Spread mashed potatoes over top. Sprinkle with cheddar cheese. Bake, uncovered, in a 375F oven 10 minutes or until heated through and cheese begins to brown. This is really very good. I'd like to cut back on the beans and maybe add TVP with it or even (gasp) tofu. I changed the recipe a bit, especially where the tomatoes were concerned. I was supposed to drain them but didn't. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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