Food and cooking tips

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.


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.


Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.









Crab Stuffed Chicken Breast Recipe
Crab Stuffed Chicken Breast Category Main Meal Recipes 
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Ingredients And Procedures

Crab Stuffed Chicken Breast No. 2693 Yields 6 Servings

6 Chicken Breast Halves, 3 Slices Boiled Ham, Cut In

Skinned & Boned Half 3 Tbls Mayonnaise - Flour

- Salt 1 Cup Dorure - White Pepper, Ground 1/2 Cup Bread Crumbs 1/4 tsp Seafood Seasoning 1 Tbls Parsley, Chopped

12 oz Crabmeat 2 Tbls Cooking Oil

6 Slices Gruyere

Preheat the oven to 400 degrees. Pound the chicken breasts between 2 sheets of waxed paper until very thin. Mix the mayonnaise, seasonings and crabmeat. Mound the crabmeat on the end of each chicken breast. Roll each breast up around the filling. Prick each breast to seal. Roll the breasts in flour. Dip each in the dorure. Mix the parsley with the bread crumbs. Roll the breasts in the bread crumbs. Heat the oil in a skillet. Brown the breasts all over. Arrange the breasts on a lightly greased cookie sheet. Bake for 10 to 15 minutes. Serve hot.

 
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