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Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

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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.

Spirited Truffles Recipe

	Category	Candy Recipes
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Ingredients And Procedures

5 oz Milk chocolate, chopped

4 oz Sweet baking chocolate, chop

1 oz Unsweetened choc, chopped

3/4 c Whipping cream

3 1/2 ts Liqueur*

6 oz Sweet baking chocolate

1 tb Veg. Oil

1/3 c Cocoa

Place first 3 chocolates work bowl of food processor or blender; finely chop chocolate. Heat cream to just simmering point. With machine running, gradually add the cream, mixing until the chocolate is melted. Scrape down sides of container to make sure all of the chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur you wish; suggestions are: rasberry, almond, peppermint or orange liqueurs. Cover a cookie sheet with wax paper; butter paper. Spoon mixture into a thin layer onto cookie sheet. Refrigerate until chocolate is firm, about 30 minutes. Return to a work bowl or blender. Process until light and fluffy, about 30 seconds. Spread on cookie sheet again and refrigerate until choc. can be formed into balls, but is not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze until firm. Melt 6 ounces sweet baking chocolate in small heavy saucepan over low heat. Dip frozen chocolate balls into melted chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen. Source: newpaper, newsletter Feb '90

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<h1>Spirited Truffles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 oz Milk chocolate, chopped <P>4 oz Sweet baking chocolate, chop <P>1 oz Unsweetened choc, chopped <P>3/4 c Whipping cream <P>3 1/2 ts Liqueur* <P>6 oz Sweet baking chocolate <P>1 tb Veg. Oil <P>1/3 c Cocoa <P>Place first 3 chocolates work bowl of food processor or blender; finely chop chocolate. Heat cream to just simmering point. With machine running, gradually add the cream, mixing until the chocolate is melted. Scrape down sides of container to make sure all of the chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur you wish; suggestions are: rasberry, almond, peppermint or orange liqueurs. Cover a cookie sheet with wax paper; butter paper. Spoon mixture into a thin layer onto cookie sheet. Refrigerate until chocolate is firm, about 30 minutes. Return to a work bowl or blender. Process until light and fluffy, about 30 seconds. Spread on cookie sheet again and refrigerate until choc. can be formed into balls, but is not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze until firm. Melt 6 ounces sweet baking chocolate in small heavy saucepan over low heat. Dip frozen chocolate balls into melted chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen. Source: newpaper, newsletter Feb '90 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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