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.









Eggplant Stuffed LItalienne Recipe
Eggplant Stuffed LItalienne Category Vegetable Recipes 
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Ingredients And Procedures

8 T Olive oil

4 Tomatoes, peeled, seeded and

1 1/2 c Bread crumbs, home made or p

1 cn 7oz tuna fish, canned;-opt

6 Anchovy filets, finely chopp

2 T Capers, minced

Parsley and basil (optional) 1/2 c Olives, finely minced

5 Eggplants, very small or l l

1. Preheat oven to 375 degrees.

2. Cut the eggplants in half lengthwise, if using the small ones and

take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant shells and put them on a paper towel to drain. 3. Heat 4 tablespoons of olive oil in a large skillet. Add the well

drained eggplant pulp and cook until lightly browned. 3. Add the tomatoes and cook the mixture over high heat until the liquid is evaporated. 4. Add the other ingredients (Note:I do not use the tuna fish or the

olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree.) Cook the mixture for 2 more minutes. Season with care as the anchovies and capers are quite strongly flavored. 5. Fill the eggplant halves with the mixture. there will probably be

leftover ingredients to be placed in another (covered) baking dish. Drizzle the leftover olive oil on top and bake for 1 hour.

 
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