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Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

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).

Octopus Pilaf (Oktapodi Pilaffi) Recipe

	Category	Rice Recipes
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Ingredients And Procedures

2 lb Octopus, skinned

2 md Onions, finely chopped

1 c Garlic, finely chopped

1 Bay leaf

1 pn Oregano, dry

1/2 ts Fines herbes

1 c Wine, dry white

Butter 2 tb Tomato paste

16 oz Tomato, whole, can

2 c Rice

Pound the octopus in order to tenderize it, and cut into cubes. Saute the onions in1/4 lb butter until golden brown; add garlic, bay leaf, oregano, fines herbes, and octopus. Saute for a few more minutes; then add tomato paste, whole tomatoes and wine. Stir well, cover and simmer over low fire for one hour, or until octopus is tender. When octopus is cooked, place 3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp butter in a saucepan.

Bring to a boil, add rice, stir, lower heat and simmer for 20 minutes. To serve, shape the rice into individual mounds with a cup, and cover with octopus and remaining sauce. This may be prepared ahead of time and reheated in the oven before serving. It's delicious with boiled greens and white retsina.

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<h1>Octopus Pilaf (Oktapodi Pilaffi)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Octopus, skinned <P>2 md Onions, finely chopped <P>1 c Garlic, finely chopped <P>1 Bay leaf <P>1 pn Oregano, dry <P>1/2 ts Fines herbes <P>1 c Wine, dry white <P>Butter 2 tb Tomato paste <P>16 oz Tomato, whole, can <P>2 c Rice <P>Pound the octopus in order to tenderize it, and cut into cubes. Saute the onions in1/4 lb butter until golden brown; add garlic, bay leaf, oregano, fines herbes, and octopus. Saute for a few more minutes; then add tomato paste, whole tomatoes and wine. Stir well, cover and simmer over low fire for one hour, or until octopus is tender. When octopus is cooked, place 3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp butter in a saucepan. <P>Bring to a boil, add rice, stir, lower heat and simmer for 20 minutes. To serve, shape the rice into individual mounds with a cup, and cover with octopus and remaining sauce. This may be prepared ahead of time and reheated in the oven before serving. It's delicious with boiled greens and white retsina. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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