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Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Shredded Chicken Salad with Cilantro

	Category	Regional Recipes
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Ingredients And Procedures

3 lb Whole chicken breasts

Salt 1/4 c Light vegetable oil

2 c Chopped Vidalia onions

3/4 c Walnuts, lightly toasted

1/4 c Finely chopped scallions

3/4 c Finely chopped cilantro

1 1/3 c Homemade mayonnaise

You may use commercial mayo Fresh ground black peppe Place the chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Drain the chicken and allow to cool. Remove and discard the skin. Remove the chicken from the bones and tear the meat into shreds. Place in a salad bowl and set aside. Heat the oil in a medium-size skillet over medium-high heat. Saute the onions, stirring, until deep golden brown, about 20 minutes. Drain the onions and add them to the chicken. Cool to room temperature. Add the walnuts, scallions, and cilantro to the chicken. Toss with the mayonnaise and season with salt and pepper. Serve the salad at room temperature.

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<h1>Shredded Chicken Salad with Cilantro</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lb Whole chicken breasts <P>Salt 1/4 c Light vegetable oil <P>2 c Chopped Vidalia onions <P>3/4 c Walnuts, lightly toasted <P>1/4 c Finely chopped scallions <P>3/4 c Finely chopped cilantro <P>1 1/3 c Homemade mayonnaise <P>You may use commercial mayo Fresh ground black peppe Place the chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Drain the chicken and allow to cool. Remove and discard the skin. Remove the chicken from the bones and tear the meat into shreds. Place in a salad bowl and set aside. Heat the oil in a medium-size skillet over medium-high heat. Saute the onions, stirring, until deep golden brown, about 20 minutes. Drain the onions and add them to the chicken. Cool to room temperature. Add the walnuts, scallions, and cilantro to the chicken. Toss with the mayonnaise and season with salt and pepper. Serve the salad at room temperature. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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