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Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

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 : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Brattens Famous Clam Chowder

	Category	Seafood Recipes
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Ingredients And Procedures

1 c Onions; finely Chopped

1 c Celery; Finely Chopped

2 c Potatoes; finely diced

13 oz Clams; & Juice (2 cans)

3/4 c Butter

3/4 c Flour

1 qt Milk

1 1/2 ts Salt

1/2 ts Pepper

2 tb Red wine Vinegar

Drain Juice from clams and pour over onions, celery, and potatoes. Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth & thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick. Serve hot. Makes about 8 servings- [My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.] Comes from a restraunt that used to be located here in the valley. We would go there on special occasions. Submitted by: Terrie Peterson

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<h1>Brattens Famous Clam Chowder</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Onions; finely Chopped <P>1 c Celery; Finely Chopped <P>2 c Potatoes; finely diced <P>13 oz Clams; & Juice (2 cans) <P>3/4 c Butter <P>3/4 c Flour <P>1 qt Milk <P>1 1/2 ts Salt <P>1/2 ts Pepper <P>2 tb Red wine Vinegar <P>Drain Juice from clams and pour over onions, celery, and potatoes. Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth & thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick. Serve hot. Makes about 8 servings- [My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.] Comes from a restraunt that used to be located here in the valley. We would go there on special occasions. Submitted by: Terrie Peterson <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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