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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.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Losing weight

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet achieved most of its fame during the last decade. Having many well known film stars amongst its supporters, it enables weight loss whilst encouraging you to eat many of the foods you love, like pork and egg and cheese.
With this diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. It is often referred to as a low carbohydrate, high protein, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The logic of the atkins diet is that if we take in fewer carbohydrates, our bodies will utilise the fat we have stored and we will become thinner







Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)
Pouding Renverse Des Bluets (Blueberry Upside Down Pudding) Category Dessert Recipes 
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Ingredients And Procedures

2 c Blueberries;fresh -OR-

1 pk -Blueberries, 300 g

-individually frozen, -unsweetened 3/4 c Sugar,granulated

1 ts Lemon rind;grated

1 1/4 c Flour;all purpose

1 1/2 ts Baking powder

1/4 ts -Salt

1/4 c Shortening

1 Egg;beaten

1 ts Vanilla

2/3 c Milk

Whipped cream -OR- Ice cream; opt Pouding Renverse des Bleuets Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert. When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries. It was a delectable kind of immersion. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan. In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients. Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean. Let cool

slightly; turn out onto serving plate. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired. SERVES: 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong posted by Anne MacLellan

 
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