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Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Baked Sausage Cups and Scrambled Eggs Recipe

	Category	Breakfast Recipes
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Ingredients And Procedures

--------------------------------SAUSAGE CUPS-------------------------------- 1 lb Pork sausage meat

1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1/2 ts Salt

1/2 ts Rubbed sage

1 Egg

1/2 c Milk

-------------------------------SCRAMBLED EGGS------------------------------- 1 tb Butter or margarine

9 Eggs

1 ts Salt

1 ds Pepper (optional)

1/3 c Milk

For sausage cups, combine all ingredients thoroughly. Firmly press into six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on absorbent paper. For eggs, melt butter in large skillet over low heat. Beat together eggs, salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring lightly until eggs are just barely set. Arrange sausage cups around eggs on serving platter. Garnish with parsley. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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<h1>Baked Sausage Cups and Scrambled Eggs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>--------------------------------SAUSAGE CUPS-------------------------------- 1 lb Pork sausage meat <P>1/2 c Quaker Oats, uncooked <P>-- (quick or old-fashioned) 1/2 ts Salt <P>1/2 ts Rubbed sage <P>1 Egg <P>1/2 c Milk <P>-------------------------------SCRAMBLED EGGS------------------------------- 1 tb Butter or margarine <P>9 Eggs <P>1 ts Salt <P>1 ds Pepper (optional) <P>1/3 c Milk <P>For sausage cups, combine all ingredients thoroughly. Firmly press into six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on absorbent paper. For eggs, melt butter in large skillet over low heat. Beat together eggs, salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring lightly until eggs are just barely set. Arrange sausage cups around eggs on serving platter. Garnish with parsley. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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