Food tips

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


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.









Venison Parmesan Recipe
Venison Parmesan Category Game Recipes 
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Ingredients And Procedures

1 pound venison steak -- 1/4 inch thick

salt and pepper 1 egg

2 teaspoons water

1/2 cup grated parmesan cheese

1/2 cup fine dry breadcrumbs

1/4 cup olive oil

1 onion -- finely chopped

2 tablespoons butter

1 6oz-can tomato paste

2 cups hot water

1 teaspoon salt

1/2 teaspoon marjoram leaves

1/2 pound mozzarella cheese -- sliced

Cut steak into 6 or 8 pieces. Sprinkle with salt and pepper. Beat egg with 2 tablespoons water. Combine parmesan cheese with breadcrumbs, mixing well. Dip meat in egg, then roll in bread crumb mixture. Heat oil in large skillet and fry 3 pieces at a time until brown. Lay in 13x9 inch baking pan. Saute onion in butter and reserved drippings until soft. Add tomato paste, hot water, salt and marjoram. Boilk a few minutes, stirring well. Pour 3/4 cup sauce over steaks. Top with thin slices of mozzarella cheese, then pour remaining sauce over cheese. Bake at 350 degrees for about 30 minutes.

 
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