Cooking advice

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).

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Manhattan Chowder

	Category	Soup Recipes
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Ingredients And Procedures

1 t Olive oil, cold pressed

1 lg Onion -- chopped

2 Carrots -- diced

1 Celery stalk -- sliced

10 Parsley sprigs -- chopped

28 oz Tomatoes, canned -- crushed

5 c -- water

1 t Salt

1/4 ts Pepper, black

1/8 ts Pepper, white

1 Bay leaf

1 t Thyme

3 md Potatoes -- diced

2 tb Nutritional yeast

2 tb Wakami sea vegetable, dry

-crumbled (optional) Soup crackers

1. Heat the oil in a large saucepan. Add the onion,

carrots and celery and cook until the onion is transparent, about 7 minutes. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer for 40 minutes. 2. Add the potatoes, nutritional yeast and wakami and

cook for 20 minutes more or until the potatoes are tender but not mushy. Wakami adds a seafood flavor. Crumble the soup crackers into the chowder and serve hot. Note. Remove the bay leaf before serving. The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE

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<h1>Manhattan Chowder</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 t Olive oil, cold pressed <P>1 lg Onion -- chopped <P>2 Carrots -- diced <P>1 Celery stalk -- sliced <P>10 Parsley sprigs -- chopped <P>28 oz Tomatoes, canned -- crushed <P>5 c -- water <P>1 t Salt <P>1/4 ts Pepper, black <P>1/8 ts Pepper, white <P>1 Bay leaf <P>1 t Thyme <P>3 md Potatoes -- diced <P>2 tb Nutritional yeast <P>2 tb Wakami sea vegetable, dry <P>-crumbled (optional) Soup crackers <P>1. Heat the oil in a large saucepan. Add the onion, <P>carrots and celery and cook until the onion is transparent, about 7 minutes. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer for 40 minutes. 2. Add the potatoes, nutritional yeast and wakami and <P>cook for 20 minutes more or until the potatoes are tender but not mushy. Wakami adds a seafood flavor. Crumble the soup crackers into the chowder and serve hot. Note. Remove the bay leaf before serving. The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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