Organic Food, Sources and Prices Part 2

[Guest guest]

Greetings from ongoing research land and

thanks to those of you who have already shared

your organic food sources.

 

I've heard good things

about Azure over the years. A friend in New

Mexico gave me an Azure catalog a number of

years ago and she was having them ship food to

her at that time. Mary, our Executive Director in

our International Ofiice in Washington state, has

ordered from Azure for some time. If you

have questions, call Mary at 360-299-2031.

Our toll free order line is 888-898-9660.

 

I want to stress once again that the best food source

is you growing your own food in your own garden.

Equal quality is to find a friend or person who is

growing an organic garden near you. They will

undoubtedly have way more veggies and fruit than

they personally can use.

 

Also many of you know that you can live on our

Total Nutrition green drink which breaks down

to around $2.00 a meal replacement. This is

very reasonable in today's economy as it gives

one true nourishment, energy, and for most

people supplies all the minerals and vitamins

one needs for the whole day.

 

Here is the bean salad recipe that is a family favorite.

Doc loves it ;o)

 

1/2 cup oil (I use organic olive or safflower)

2/3 cup vinegar

1/4 cup honey or maple syrup

1 teaspoon sea salt

1/2 teaspoon pepper

 

Mix these in a medium size container with a lid so you can

refrigerate the salad once it is made.

 

Add:

 

1 - 15 oz. can Garbanzo beans (1 3/4 cups) drained or cook 1 scant cup

of beans

1 - 15 oz. can Kidney beans, drained or same as above

1 - 15 oz. can of Yellow Wax beans or fresh cut or Pinto beans drained

1 - medium red, yellow or white onion sliced to the size you like

3 - cloves fresh garlic, minced or pressed

1/2 pound or approx. 1 3/4 cups of fresh or frozen cut green beans

1/2 cup fresh celery chopped

1/2 cup fresh red or yellow bell pepper (green bell pepper is

an unripe pepper

and can be used if they digest for you and you like them.)

 

Refrigerate, stir occassionally and let sit for at least 24 hours

if possible before

serving. It gets even better the longer it sits. Will keep up to 2

weeks. Ours

doesn't last that long and best to eat it within 1 week.

 

Let me know if you try it and how you like it.

 

Valorie