Food tips

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).














Grilled Lobster with Warm Corn, Chanterelle and Bacon Salad Recipe
Grilled Lobster with Warm Corn, Chanterelle and Bacon Salad Category BBQ Recipes 
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Ingredients And Procedures

Lobster: 1/4 pound butter, -- melted

10 leaves fresh basil, -- coarsely chopped

4 1 1/2- pound l -- obsters

Salt Pepper Salad: 3 strips bacon, -- jullienned

6 tablespoons olive oil

1/4 pound Chanterelles

Salt Pepper 3 ears corn, -- kernels removed

1 red onion, -- diced

1 yellow pepper, -- finely julienne

1 red pepper, -- finely julienned

2 heads frisee

2 tablespoons sherry vinegar

1 tablespoon chopped chives

Lobster: In bowl stir basil into melted butter. Steam or broil lobster for about 4 minutes. To stock the cooking process shock the lobster with cold water. Allow lobster to cool. Heat grill to a moderately high heat. Split lobsters in half. Remove meat from claws. Lightly brush meat with basil butter and place lobsters on grill, meat side down for 3 - 4 minutes. Turn over, and brush meat liberally with more butter and continue grilling for 3 - 4 minutes with shell side down, until shell is bright red. At that time place claw meat on grill and cook for 3 - 4 minutes. Remove lobster from grill. Serve with salad.

Salad: In large non-stick pan cook bacon until crispy. Drain and set aside. In same pan heat 1 tablespoon olive oil and saute Chanterelles until golden brown. Season lightly with salt and pepper and set aside. Add another tablespoon of oil to the pan. Add corn and onion and cook for 2 - 3 minutes, until the corn is cooked and the onion is tender. Add peppers and toss until peppers are warm. Add mushrooms and frisee to pan. Toss for 1 minute. Add remaining oil, vinegar and salt and pepper to taste. Toss together until frisee just begins to wilt. Add bacon and serve with lobster

 
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