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Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Rabbit, Veal Or Chicken Stew with Herbs & Barley Recipe

	Category	Stew Recipes
	Views	118
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Ingredients And Procedures

2 oz Butter

2 1/2 lb Rabbit, stewing veal or

-chicken joints 1 lb Leeks, thickly sliced

4 Cloves garlic, chopped

-finely 6 oz Pot barley

3 3/4 c Water

3 T Wine vinegar

2 Bay leaves

-salt -pepper 1 T Dried sage

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.

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<h1>Rabbit, Veal Or Chicken Stew with Herbs & Barley</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 oz Butter <P>2 1/2 lb Rabbit, stewing veal or <P>-chicken joints 1 lb Leeks, thickly sliced <P>4 Cloves garlic, chopped <P>-finely 6 oz Pot barley <P>3 3/4 c Water <P>3 T Wine vinegar <P>2 Bay leaves <P>-salt -pepper 1 T Dried sage <P>Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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