Cooking tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    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.









Grillel Chicken Breasts w/Wild Mushroom,.... and Bourbon Sa Recipe
Grillel Chicken Breasts w/Wild Mushroom,.... and Bourbon Sa Category Main Meal Recipes 
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Ingredients And Procedures

1/2 c Chopped fresh Rosemary

1/2 c Lemon juice

2 tb Dijon Mustard

Salt & Pepper to taste 1 1/2 c Olive oil

20 Chicken breast halves,

-skinned and boned 10 Shallots, chopped

6 cl Garlic, chopped

1 1/2 lb Shittake Mushrooms, sliced

2 1/2 oz Dried mixed wild mushrooms,

-soaked in hot water 30 min -drained and chopped 1/2 lb Sun dried tomatoes, soaked

-in hot woater for 30 min -the drained and choppped 5 tb Flour

6 c Rich beef stock of broth

1/2 c Whipping ream

1/2 c Bourbon (or more to taste)

1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and

pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken breast halves and marinate from 1 to 8 hours. 2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and

garlic in 1/4 cup olive oil until light gold. Add remaing olive oil and rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired. 3. Remove chicken from marinade and grill or broil until cooked but still

moist (about 10 min.). Meanwhlie, reheat sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken on a serving platter and top with sauce.



 
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