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.












Fennel-Raisin Round Recipe
Fennel-Raisin Round Category Bread Recipes 
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Ingredients And Procedures

2 1/2 c Bread flour (or more)

1 pk Active dry yeast

1/4 c Warm water (105F-to-115F)

1 tb Sugar

4 tb Butter

2 ts Salt

1/2 c Warm milk (105F-to-115F)

1 Egg; lightly beaten

1 tb Fennel seeds

1/3 c Pine nuts

1/3 c Black raisins or currants

-----------------------------------GLAZE----------------------------------- 1 Egg; beaten, mixed with

1 ts Water

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of the flour, sugar, salt, and butter. Dissolve the yeast in the warm water. Add the warm milk and yeast mixture. Add the egg. Knead to make a soft dough, adding flour if needed. Allow 1 minute in a food processor, using the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not over knead. By hand, knead in the fennel seeds, pine nuts and raisins. Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover and let rise until doubled, about 1 hour. Punch down. Shape into a round. Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or until the bottom sounds hollow when tapped. Cool on a rack. This freezes well.

 
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