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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.

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).

Pepper-And-Tomato Soup

	Category	Soup Recipes
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	Ratings	0

Ingredients And Procedures

2 sm Ancho chiles; -=OR=-

1 ts Ground red chile (or more)

3 tb Olive or sunflower seed oil

2 md Red onions; thinly sliced

2 Bay leaves

1/8 ts Ground cloves

1/4 ts Ground coriander

5 Parsley sprigs; chopped

4 Garlic cloves

- peeled & coarsely chopped Salt 1 lb Red peppers or pimientos

- thinly sliced 1/2 lb Chopped savoy; -=OR=-

-Smooth-Skinned Cabbage 6 c Water or stock

1 lb Very ripe tomatoes; peeled,

-seeded and chopped -(juice reserved) Creme fraiche Chopped cilantro - for garnish REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro.

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<h1>Pepper-And-Tomato Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 sm Ancho chiles; -=OR=- <P>1 ts Ground red chile (or more) <P>3 tb Olive or sunflower seed oil <P>2 md Red onions; thinly sliced <P>2 Bay leaves <P>1/8 ts Ground cloves <P>1/4 ts Ground coriander <P>5 Parsley sprigs; chopped <P>4 Garlic cloves <P>- peeled & coarsely chopped Salt 1 lb Red peppers or pimientos <P>- thinly sliced 1/2 lb Chopped savoy; -=OR=- <P>-Smooth-Skinned Cabbage 6 c Water or stock <P>1 lb Very ripe tomatoes; peeled, <P>-seeded and chopped -(juice reserved) Creme fraiche Chopped cilantro - for garnish REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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