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commercial dry cereals; granolas; refined sugar in all forms, such as dextrose, fructose and high fructose corn syrup; irradiated and genetically modified grains, fruits and vegetables; most canned products; chocolate.
    Beverages: Soda pop; distilled or pasteurized alcohol products; full strength fruit juices; commercial rice and oat milks; coffee, tea and cocoa.
    Condiments: Commercial baking powder; MSG; artificial flavors, additives and colors; chemically produced food preservatives; aspartame.

KITCHEN TIPS & HINTS

  To remove insects from organic or homegrown Brussels sprouts, cauliflower, artichokes, etc., soak thirty minutes in water to which 2 tablespoons of salt and vinegar have been added. Rinse well and proceed with cooking.
      Wash all fruits and vegetables to remove pesticides and other impurities in Dr. Bonner's Sal Suds (See Sources ), hydrogen peroxide or plain Chlorox bleach (1 teaspoon per gallon). Soak about 10 minutes and then rinse well.
      To ripen tomatoes, peaches and other thin-skinned fruits, set them well separated in a sunny spot on a tray lined with paper towels. When soft enough, transfer to refrigerator.
      Do not add garlic to sauteing onions or other vegetables, because it has a tendency to burn. Add garlic after you have added your liquid—stock, wine, stir-fry sauce, tomatoes, etc.
      Always use unsalted butter. Those who like their butter salty can sprinkle sea salt on later.
      Use only unrefined salt, preferably Celtic sea salt.
      Use extra virgin olive oil and butter for cooking. Occasional use of peanut oil for stir-frying is permissible. Use lard or duck fat for stove-top potato frying.
      Always skim foam off stock, sauces, soups, legumes and stews. Many impurities rise to the top with the foam. Add spices and seasoning to stock, sauces, soups, legumes and stews after skimming.
      Grated lemon and orange rind should come from organic lemons. If not, wash the skins well with soap, rinse and dry before grating.
      Sauces and stews containing wine should be allowed to boil, uncovered, for at least 10 minutes to ensure all alcohol has evaporated.
      Grow your own herbs if you have garden space. If not, at least grow thyme in a pot. Nothing beats fresh thyme for flavor.
      To dry lettuce, watercress, spinach or parsley, wash well, shake dry and place in a pillow case (in the case of lettuce) or small cloth bag (in the case of watercress or parsley.) Tie up and place in your washing machine. Run on the last spin cycle to remove water by centrifugal force.
      To peel tomatoes and other thin-skinned fruits, bring a pan of filtered water to a boil. Using a slotted spoon, dip tomatoes in, one at a time, for about 5 seconds each. The skin should peel off easily. To seed tomatoes, cut in half at the equator, hold tomato half in the palm of your hand and gently squeeze out seeds.
      To peel large amounts of garlic, place whole bulbs in the oven and bake at 300 degrees until the individual cloves open. Remove from oven and pick out individual cloves.
      Always dry meat well before browning or it will stew rather than brown. Throw out browning fat when all pieces have browned and add more fat to pan, if necessary, to saute vegetables.
      Always put meat juices back into sauces and stews—they are rich in important amino acids.
      When beating egg whites and cream, best results will be obtained by using a wire whisk rather than an electric beater. Beat egg whites in a very clean stainless steel or glass bowl with a pinch of salt.
      Keep your kitchen uncluttered and your counters clear. Store only frequently used items in your kitchen cupboards and leave as much working space as possible on your counters. Wipe counters after each task to provide a clean space for the next. Easy access to the tools and utensils you need and clean, clear counter space help make cooking a joy rather than a chore.
      Dishwasher powder is extremely poisonous and should be used with