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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.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Slim Red and Green Pasta Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

2 1/2 lb Red bell peppers

-or- Fresh pimentos -OR- 20 oz -- Roasted red peppers -OR-

-- canned/jarred pimentos -- (whole or sliced) 1 c Thinly sliced green onions

1 cn Low-sodium garbanzos (1 lb)

-- drained 3/4 c Chopped fresh basil leaves

-OR- 1/4 c -Dried basil leaves

1 1/2 tb Chopped fresh tarragon

-OR- 1 1/2 ts -Dried tarragon

3 tb Drained canned capers

1 lb Dried curly pasta

-- (armoniche, rotelle) Salt Pepper Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon,

and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.

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<h1>Slim Red and Green Pasta</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/2 lb Red bell peppers <P>-or- Fresh pimentos -OR- 20 oz -- Roasted red peppers -OR- <P>-- canned/jarred pimentos -- (whole or sliced) 1 c Thinly sliced green onions <P>1 cn Low-sodium garbanzos (1 lb) <P>-- drained 3/4 c Chopped fresh basil leaves <P>-OR- 1/4 c -Dried basil leaves <P>1 1/2 tb Chopped fresh tarragon <P>-OR- 1 1/2 ts -Dried tarragon <P>3 tb Drained canned capers <P>1 lb Dried curly pasta <P>-- (armoniche, rotelle) Salt Pepper Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, <P>and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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