Food and cooking tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Strawberry-Orange Spread Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

20 oz Frozen Strawberries; Thawed

1 3/4 oz Fruit Pectin; Powdered, 1 Pk

1 tb Orange Peel; Grated

1/2 c Orange Juice

3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange juice in a 3-quart saucepan until the pectin is dissolved. Heat over high heat,

stirring constantly, to a rolling boil, about 2 minutes. Add the sugar and bring back to a rolling boil, stirring constantly, then remove from the heat. Skim off the foam and immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool to room temperature. Refrigerate or freeze no longer than 3 months. Makes 4 half pints of spread.

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