General tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    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.














Fennel, Zucchini, and Tomato Soup Recipe
Fennel, Zucchini, and Tomato Soup Category Chicken Recipes 
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Ingredients And Procedures

1 Large Onion -- Chopped

1/3 Cup Olive Oil

4 Cloves Garlic -- Minced

2 Bulbs Fennel -- Thinly Sliced

2 Medium Zucchini -- Diced

6 Tomatoes, Peeled, Seeded -- Chopped

8 Fresh Basil Leaves -- Finely Chopped

6 Cups Vegetable Broth, Or Chicken Broth -- Or Water

1 Cup White Wine

Salt And Pepper -- To Taste Fresh Basil Leaf -- For Garnish

1. Saute the onion in olive oil until it becomes soft. Add the garlic and continue sauteing for another minute over medium heat.

2. Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to saute for 2 or 3 minutes, watching that it does not stick to the bottom of the pot.

3. Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 minutes. Add the salt and pepper, stir again, and simmer the soup for 10 minutes more. Serve the soup hot. Garnish the top of each serving with fresh basil, finely chopped.

 
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