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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 : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.














Basic Bean Soup Recipe
Basic Bean Soup Category Bean Recipes 
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Ingredients And Procedures

-----VEGETABLE STOCK----- 1 sm Onion -- chopped

1 sm Carrot -- chopped

1 Celery stalk -- chopped

1 Bay leaf

pn Pepper pn Salt pn Thyme 1 1/2 c Vegetable peels, leaves or

-stems (celery, parsley, -broccoli, etc.) -----SOUPS----- 1/4 c Onions -- chopped

1/4 c Carrots -- chopped

1/4 c Celery -- chopped

1 tb Olive oil

2 c Beans -- cooked

3 c Vegetable stock recipe

1/2 ts Fennel -- crushed

1/2 ts Basil

1/2 ts Oregano

1 Bay leaf

1 tb Prepared mustard

1 tb Tomato paste

1/2 ts Garlic powder

pn Salt and pepper

To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid. To make soup: Sasute onions, carrots, and celery in olive oil until browned. Add one cup beans and one cup stock to sauteed vegetables. Puree remaining beans and stock toether. Stir in remaining ingredients. Bring to a boil, lower heat and simmer for 15 minutes. Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg chol; 104 mg cal Hint: Pinto, black, navy or other hearty beans may be used. Bouillon, bean cooking liquid or a combination may be used for vegetable stock. From DEEANNE's recipe files

 
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