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General kitchen advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.


Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet is linked to the gi (or glycaemic index), a chart showing foods and a score illustrating the ease with which the carbohydrates of the food type gets converted to sugar in the dieters body. The claim is that slow release types of food (ie those food types with a low Gi number), keep you feeling full longer and mean that you can consume less food without feeling you are always hungry.
It is also extremeley effective for folk with diabetes, as the low GI food types are beneficial in controlling rises in blood glucose levels.








Stewed Cauliflower In Cream Sauce Recipe
Stewed Cauliflower In Cream Sauce Category Vegetable Recipes 
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Ingredients And Procedures

2 c Cauliflower florets

1/2 c Unpeeled canned straw

Mushrooms 3 Green onions

1 Clove garlic, smashed

1 ts Tientsin cabbage

Shrimp or crab meat (opt) 1 ts Salt

1 ts Sugar

2 tb Peanut oil

1/2 ts Peanut oil

Cornstarch paste -----------------------------------SAUCE----------------------------------- 2/3 c Stock

1 ts Dry sherry

1/4 c Milk

Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms. Dice green onions into 1/4" pieces. Mix stock & sherry. Cooking: Heat first oil to medium hot. Add garlic & stir for about 30 seconds. Remove garlic before it begins to brown. Turn heat high; add cauliflower. Stir-fry for about 1 minute. Add onion, salt & sugar; stir- fry 30 seconds. Stir in Tientsin cabbage. If desired, add shrimp or crab meat. Immediately add stock & sherry; bring sauce to boil, mixing with cauliflower. Cover & simmer 4 minutes. Remove lid; thicken with cornstarch. Sauce should be very heavy, so that when milk is added, it will thin slightly, but still have body. Bring sauce back to boil; slowly add milk while stirring. Add remaining peanut oil for a final glaze. Serve.

 
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