General tips

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Dieting tips

The South Beach Diet
The South Beach diet is a diet system created by Dr. arthur agatston which emphasizes that one should consume "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Dr. agatston invented the south beach diet for people who have heart disease, as a consequence of his analysis of scientific data on other diets.
Approved foods include, lean beef, skinless poultry, clams, cottage cheese, almonds, nonfat milk and certain vegetables, such as black beans, eggplant and turnips.

Shrimp& Cashew Stir-Fry Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 lb Medijum sized shrimp uncook

1/3 c Dry roasted cashews

3 tb Peanut oil

1 md Onion, slivered

1/2 c Celery sliced

6 oz Mushrooms sliced

1 Clove garlic, minced

1 t Cornstarch

2 tb Soy sauce

1/4 c Chicken stock

2 c Shredded fresh spinach

1/4 lb Pea pods

Cooked brown rice

1) Shell and devein the shrimp, set aside.

2) Stir cashwews in heated oil in a large frying pan until they give off a

nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp

mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice.

Submitted By COOK4U@VIVANET.COM On THU, 14 SEP 1995 055054 -0400

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<h1>Shrimp& Cashew Stir-Fry</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lb Medijum sized shrimp uncook <P>1/3 c Dry roasted cashews <P>3 tb Peanut oil <P>1 md Onion, slivered <P>1/2 c Celery sliced <P>6 oz Mushrooms sliced <P>1 Clove garlic, minced <P>1 t Cornstarch <P>2 tb Soy sauce <P>1/4 c Chicken stock <P>2 c Shredded fresh spinach <P>1/4 lb Pea pods <P>Cooked brown rice <P>1) Shell and devein the shrimp, set aside. <P>2) Stir cashwews in heated oil in a large frying pan until they give off a <P>nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp <P>mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice. <P>Submitted By COOK4U@VIVANET.COM On THU, 14 SEP 1995 055054 -0400 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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