Food tips

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.
  • Find out which fair trade products are available at which supermarkets
  • Get involved in fair trade campaigns.



Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.


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.









Vegetable Jambalaya Recipe
Vegetable Jambalaya Category Rice Recipes 
Views 52 
Ratings 0 
Ingredients And Procedures

MM: Vegetable Jambalaya 3 tb Canola oil

1 c Diced onion

2 lg Cloves garlic minced

3/4 c Diced celery

1/2 c Diced carrots

1 ts Dried thyme

2 ts Paprika

1/2 ts Salt

pn Cayenne pepper 1 Bay leaf

1 Red bell pepper *

1 Green bell pepper *

1 c Cooked blackeyed peas

1 cn Plum tomatoes 28 oz.,

-chopped 3 1/4 c Defatted vegetable broth

2 md Zucchini 1/2" dice

1 1/2 c Uncooked long-grain

-white rice 2 tb Chopped parsley

* seeded and chopped Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend. Adjust seasonings. One-half hour before serving, add zucchini and bring mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for. Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes. Recipe By: The New York Times -----

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: