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.

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.

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.

Pasta and Basil Soup Recipe

	Category	Pasta Recipes
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	Ratings	0

Ingredients And Procedures

2 oz (60 g) vermicelli or

Spaghetti, broken into short Lengths 4 ts Olive oil

1 Onion, chopped finely

1 Garlic clove, chopped

Finely 1/2 oz (15 g pine kernels

1 1/2 pt (900 ml) chicken or

Vegetable stock 5 1/2 oz (45 g) fresh basil leaves,

Shredded Salt and freshly ground Black pepper 4 ts Grated parmesan cheese, to

Serve

1. Cook the pasta in a large pan of lightly salted

boiling water, following the pack instructions. Drain and set aside. 2. Heat the oil in a large saucepan and add the onion, garlic and pine kernels. Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. 3. Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti and season to taste with salt and pepper. 4. Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at once. Cook's note: It is always best to tear or shred basil with your fingers as using a knife can cause the

minutes Freezing not recommended

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<h1>Pasta and Basil Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 oz (60 g) vermicelli or <P>Spaghetti, broken into short Lengths 4 ts Olive oil <P>1 Onion, chopped finely <P>1 Garlic clove, chopped <P>Finely 1/2 oz (15 g pine kernels <P>1 1/2 pt (900 ml) chicken or <P>Vegetable stock 5 1/2 oz (45 g) fresh basil leaves, <P>Shredded Salt and freshly ground Black pepper 4 ts Grated parmesan cheese, to <P>Serve <P>1. Cook the pasta in a large pan of lightly salted <P>boiling water, following the pack instructions. Drain and set aside. 2. Heat the oil in a large saucepan and add the onion, garlic and pine kernels. Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. 3. Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti and season to taste with salt and pepper. 4. Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at once. Cook's note: It is always best to tear or shred basil with your fingers as using a knife can cause the <P>minutes Freezing not recommended <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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