The 21^st Century Magazine, at South Florida's www.miami-dade-online.com.

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Because a lot of times when you make a salad, it could be kind of bland in need of a perk or a little zest so to speak. Well after a 50-mile bike ride today and looking in the fridge for something easy to prepare, I put this together and used it on some tomatoes and chopped basil with some chopped celery. This helped me regain some fluids I lost today as I sweated like the dickens in the hot sun.

And this week I had a banana box full of Southern Florida Avocados which are about as good as you're going to get. I got them for all the people who buy Mangoes from me, as this was a dismal year for mangoes to say the least. I used to think the Haas were the best Avocados until I really sunk my teeth into the Southern Florida Avocados. So with a few left in my fridge, I went to town with one that weighed over 2 pounds.INGREDIENTS:

• One Yellow Summer Squash
• One quarter cup of finely chopped Scallions
• One Avocado
• One quarter teaspoon of Basil
• One Tomato

In a large mixing bowl, mash the Avocado to a mulch, cut the Tomato up into as small of pieces as you can, mix the Scallions and grated Summer Squash and Basil all into a very soupy texture. You can use this as a dip or as a Salad Dressing. I promise you that even if you don't like Avocados, you'll favor this recipe. It's sure to be a winner in your house.

Now you are probably wondering about the Fat content. It's a kind of Fat our body's craving for. And it's so useable. I even use some Avocado when I'm on the sun as a skin moisturizer. Sounds bizarre I know, but if you look at most quality suntan lotions, they have some sort of vegetable oil(s) in them. I use Almond Oil, fresh Avocado and even the inside of the Mango Rind when I'm in the sun. It's tremendous for your skin. I would strongly encourage each of you to enjoy some sun, as it's one thing we can't live without. Here's a tip to insure you of "SAFE" sun: if you can see you shadow, that's a good sign. So my take on that would be the longer your shadow, the safer it would be for you to enjoy this most essential component to good health.

All for now. Remember, you may have a blemished past, but your future is "SPOTLESS"! Expect great things to happen.

Wayne "The Mango Man" Pickering

INGREDIENTS:

• One half cup of Raw, Unsalted Cashews
• One pint of Distilled Water
• One whole Fresh Pineapple
• One pint of Fresh Strawberries
• One Kiwi Fruit
• One Mint leaf

Soak the Cashews in the Distilled Water over night on the counter top (not in the fridge unless you are soaking them for more than 8 hours. Then put it all in the blender the next morning with the Pineapple (you can cut open the pineapple when you start soaking the Cashews so you don't have to fool with it the next morning. But the Pineapple needs to be in the fridge after you cut it open) and the Strawberries. Blend for about 30-45 seconds until smooth. This will serve one of me and two of anyone else. I'm such a glutton! But man is this ever good. Anyway, Take a Kiwi Wedge and put it on the side of the glass and put the Mint Leaf on top of the drink for a decoration. This is an excellent Protein Drink and makes an excellent breakfast, which is so satisfying. I have so many people tell me that this one is truly one of their favorites.

INGREDIENTS:

• 1 Pound of Artichoke Pasta (Wheat and Gluten Free)
• 1 Pound of Broccoli Florettes
• 1 Bunch of Scallions
• 1 Cup of a mixture of Chopped Oregano, Parsley and Basil. (Now if fresh is unavailable then you can use the dried mixture from your health Food Store and make sure it's non-irradiated and use only 1 Tablespoon)

• 1 Ounce of Olive Oil
• 4 Cloves of Fresh Chopped Garlic
• 1 Tablespoon of Sea Kelp Granules

In a skillet, put ¼ inch of Distilled Water and the Fresh Garlic and the Bunch of Scallions chopped in 1-inch slices. Bring to a boil and shut right down to a low heat. Then add the Broccoli Florettes covered with the mixture of Oregano, Parsley and Basil and let simmer for 2 minutes only. Put a pinch of the Sea Kelp over the top of it and just set it sit for a few moments.

Now put the Pasta in some boiling Distilled Water using the rest of the Sea Kelp. And when the Pasta is finished, drain it and run cool water over it and mix the Olive Oil into the pasta and spread the Broccoli Florettes Mixture over the top. This was one of those "Boy Howdy" type of meals. This will serve at least 2 people or just one Mango Man….YUUMMMM!

PS Here's something for you to ponder. Your body is so incredibly awesome that if you took just the length of your blood stream in just YOU, it would circle the Earth two and one half times! And each and every minute it pumps about 5 quarts of blood and in your lifetime will pump enough blood to complete fill a freight train 2500 miles long. Gosh, you're awesome. Be especially good to yourself with the mindset of because you want to and not because you finally have to!

This is one of my favorite times of the year for the fruit that's in season. There's so much of it. I can't believe someone would actually eat something candy or the like as there are more types of fruit available than we could possibly eat in a week's time. And the nice thing about it is it's never ending. There are Fresh Figs, Papayas, Litchi Fruit, Sapodilla, and Mangoes galore. I have a recipe the week that's so simple to make and so nutritious to boot. All the kids around here just love it. I was jumping rope today for about an hour (had a load of energy from this recipe I'm going to share with you) and a couple of the local surf rats as we call them were walking by my house praising me for what I was doing with the jump rope. So I invited them to try my fruit salad. They thought it might be cool so when they tried it, all I could hear was the surf lingo…Shrewd Dude, etc. And they never eat fruit as a rule but now they're hooked. It's all about exposure to new things that are easy, fun and delicious right of the bat that rules all the time. So I think they were smoking the herb superb or something like that as they called this recipe, "Stoned to the Bone"!

INGREDIENTS:

• 4 Ripe Peaches
• 4 Ripe Nectarines
• One half pound of Fresh Cherries
• 6 very Ripe Plums
• 4 Ripe Apricots
• 4 Mint Leaves
• 1 Kiwi Fruit

Stand over a large mixing bowl and cut all these ingredients away from the stone (pit) and let the natural juices fall into the bowl along with The sliced up fruit. After you mix it all up, top with a mint leaf and some thin slices of kiwi fruit!

Low energy? High stress? More weight than your spouse married? Feeling burnt out? Discover the healthiest fast food; 3 Foods to avoid that "zap" your energy; 3 commandments of eating that "zip" you with energy! Feeling good lets you do good, hence, repeat engagements. This and more will be covered in my session. But with all the Stone Fruit to make this salad, hence the Surfers name "Stoned to the Bone"…ENJOY! It's an awesome treat and it's so simple to fix. How many will this feed…..one of me but then again I stuff myself with fresh fruit. One of the finest benefits of eating lots of fruit is it's totally clean with no toxic side effects and the benefits are enormous. Other than stress, you can stay virtually free of disease. Of course I eat more than just fruit for the day but for the first 60-70% of my food intake is fresh fruit except in the harsh of winter. Then I will add more starches like Yams, Rice, Beets, etc. These can also be found on "The Food Combining Guide"!

Live your day to the fullest and love every moment. I wish you great things.
Wayne "The Mango Man" Pickering.

PS Last thing: Did you ever consider how perfectly your body is timed and controlled? How it maintains a normal temperature of 98.6 degrees? How the blood pressure is properly regulated and why you breathe an average of 16 times a minute and your heart beats 72 times? How common food is digested chemically and the nutritive part is transformed into body tissue - bone and muscle; blood and skin; hair and nails - and properly distributed while wastes and poisons are eliminated with no ill effect? You are special with an unnegotiable self-worth you're a champ, not a chump...Eat Good Stuff so You'll Always be Tough!

Got to tell you that this is always my favorite time of year. I have two refrigerators stocked full of the finest and most unusual varieties of Mangoes money can buy. And to top it off a good friend of mine put about a bushel of fresh Kent Mangoes, right off the tree, on my doorstep when I was riding my bicycle today. I gave my Dentist friend, Dr. Roger Scott, who loves them as much as I do, a bunch of them so before he and his wife and two kids flew to Montana for a week, they had 3 different kinds to do them up and it was a real joy to see their faces light up when I cut them open for them this afternoon. So when I gave them some, here I come home to over a bushel of the only ones I didn't have and those were the Kent Variety. We are all so fortunate. Paraphrasing the altruism, when we give freely, we get abundantly!

Now on to this week's recipe. The reason I started this message out this way is because I have so many Mangoes, I hate to see them rot and believe me it's rare when you see a Mango rot in my house or even my presence. I usually scoff it up. But another good friend of mine who is also one of my co-hosts on my Tele-seminar series, Dr. Douglas Graham, about 15 years ago made this fruit pie that I didn't get to eat, but it was made with a dried fruit crust if I'm not mistaken. So today I decided to take a thought from him and do up my own recipe called "The Mango Pie"!

Ingredients:

• 6-8 Large Ripe Mangoes
• 3 Bananas
• 15-20 Medjool Dates
• 10-15 Dried Apricots
• 5-10 Dried Pineapple Rings
• 1 Cup of Thompson Seedless Raisins
• 10 Dried Figs

Now the fun begins: Put the Dates (with the Pits removed), Apricots, Pineapple Rings, Raisins and Figs into your blender and blend well. It will seem like it will never blend, but keep poking around at it with a large wooden spoon until it just blends up into a thick chunky mixture. Now put that into a pie plate and freeze it over night. It will harden and then the next day blend up the Mangoes (removing the skins and the seeds of course) using absolutely no water. It will turn into a thick rich delicious pudding. Pour it into the frozen dried fruit piecrust and put back into the freezer for about 1 more hour. Remove from the freezer and put Banana slices over the top. Now shut my mouth! I'm in Fat City. Who says you need to count calories? NOT ME!

Lovin' Life in the sunny south and wishing you great things.
Wayne "The Mango Man" Pickering

PS This should be enough for two pies by the way! One for you and one for your spouse. Nobody touches MY PIE! Ha!

INGREDIENTS:
1 pound of Broccoli Florettes
1 quarter inch of Distilled Water in a Skillet
10 leaves of Fresh BASIL
1 - 8 ounce glass of the Coconut Milk
One quarter Tsp. of Sea Kelp (Found in any Health Food Store in the Seasoning section)

In the Skillet of 1-quarter inch of Distilled Water and the Sea Kelp bring to a boil then turn it down to a low heat. Then put the Broccoli Florettes in the Skillet and cover with a lid. Let steam for about 2 minutes maximum. Then put in a dish and pour the Coconut Milk (always keep the Coconut Milk refrigerated to keep from going rancid) all over it and top with the Chopped Basil Leaves. I was amazed at how good this was.

Enjoy and I wish you great things. Here's something I try to remember each day, if you're stressed at how your business is going, "If there's no market for what you love to do, don't change what you do---change the market"! I am discovering that many people want, above all else, to live life fully. But sometimes the past prohibits our living and enjoying life to the utmost in the present.

A schoolteacher entered his room a few minutes early and noticed a meal worm laboriously crawling along the floor. It had somehow been injured. The back part of the worm was dead and dried up, but still attached to the front, living part by just a thin thread. As the teacher studied the strange sight of the poor worm pulling its dead half across the floor, a little girl ran in and noticed it there. Picking it up, she said, "Oh, Oscar, when are you going to lose that dead part so you can really live?"

What a marvelous question for all of us! When are you going to lose that dead part so you can really live? When are you going to let go of past pain so you can live fully? When are you going to drop the baggage of needless guilt so you can experience life? When are you going to let go of that past resentment so you can know peace? Have you been dragging something that is dead and gone around with you? Are you ready to "lose that dead part so you can really live"? Life is a gift...so untie the ribbon and relish the miracle of the improvisational, dynamically wonderful you with the magnitude of your special uniqueness! You're the best you got.

Get an ice pick and one of the eyes always opens easily and you'll have to hit the pick slightly with a hammer to get the other eye open so thecodont water will empty freely in a glass. Then put the coconut in those plastic grocery bags….in one rolled up, then another one rolled up and then one more rolled up. This way you'll have the coconut in 3 of those bags. Go outside and take your frustrations out on it by throwing it on the driveway several times until it's in pieces and then come back in the kitchen and open the bag to several pieces of fresh coconut all broken off the shell. Less than a minute I'll guarantee you.

Now what I do is just drop the coconut pieces in some water to let the little pieces of coconut fall off in the water! Then I put all the clean pieces in my Vita Mix with the coconut water and 1 quart of wasteland let blend for about 1-2 minutes on a high speed and presto, "COCONUT MILK"! Now this may not seem like a big deal, but let me tell you that the recipes I'll be sharing with you in the coming weeks need this coconut milk and you'll not believe how great it is with the way I do broccoli. Get ready for some outrageously good recipes to come.

The most important thing to remember about eating oils (As we talked about on last week's Tele-Seminar in the 3 Foods to Avoid at all Cost) is NEVER COOK THEM! In my nutritional counseling business, I've found that when I get my clients OFF the cooked oils, especially the COOKED ANIMAL oils, most of their skin rashes and blemishes clear up, their blood pressure is not much of a problem to them anymore and a host of other vascular problems improve.

I would also recommend cold pressed oils and preferably from a vegetable source. And I always keep them in the fridge to help keep them from going rancid as quickly as they would if they are kept outside of the fridge in the cupboards, etc. You can always locate these at your local health food store. And oh Yes, HOW MUCH OIL TO EAT! I always limit them to one half to one ounce per person per meal.

So here are my 6 favorite oils that I use when I prepare food! And I will be giving you a recipe each week in this order…five weeks ago it was the Flaxseed Oil, four weeks ago it was the Sesame Seed Oil, three weeks ago it was Almond Oil, two weeks ago it was Olive Oil. Last week it was Canoga Oil! Now let's figure out what to do with Walnut Oil!?! This will be my last recipe featuring oils.

1. Flaxseed Oil
2. Sesame Seed Oil
3. Almond Oil
4. Olive Oil
5. Canoga Oil
6. Walnut Oil "Brussels Sprouts"

"Wayne's Brussels Sprouts"

INGREDIENTS:

• One pound of Brussels Sprouts
• 1 Vidalia Onion (Preferably, or at least one Sweet Onion)
• 1 Clove of Garlic
• 1 Tablespoon of an equal mixture of Basil, Thyme, Rosemary and Oregano
• Two Tablespoons of Cold Pressed Walnut Oil

In a large flat stainless steel cooking pan put one eighth inch of distilled water and get it hot. Put a chopped Vidalia Onion and a chopped Clove of Garlic in the water then put the Brussels Sprouts that you just cut in halves in the water as well. Sprinkle the mixture of the Tablespoon of an equal mixture of Basil, Thyme, Rosemary and Oregano over the top of it all! Cover and let simmer for about 15 minutes. Put in a dish and sprinkle the Two Tablespoons of Cold Pressed Walnut Oil on top of it or if you would prefer, sprinkle some chopped Walnuts on top it and this is a delicious vegetable recipe for any Protein Dish you might be having for that evening meal. As a matter of fact this could be the Protein Dish you might want to have. This will serve two people! Fast and easy and enough to make you say "BOY HOWDY and three Hail Mary's"! Talk to me, Dr. Frank!

INGREDIENTS:

• One half pound of Zipper Peas
• Enough Distilled Water to cover the Zipper Peas
• One medium size Vidalia Onion (or your favorite Onion)
• One half cup of Chopped Celery
• One teaspoon of Sea Kelp Seasoning.
• One half cup fresh Chopped Parsley.
• One medium size Sweet Potato.

In a cooking pot, put about ¼ inch of Distilled Water with the chopped Vidalia Onion and bring to a boil then shut it right down to a medium heat. Then pour the Zipper Peas and the Distilled Water they were soaking in into the pot. Let it cook for about 15 minutes then put the diced Sweet Potato in the pot to cook for about another 15 minutes then you put the Celery and Parsley and Sea Kelp Seasoning which contains no Table Salt whatsoever. Let simmer for about 15 more minutes. I went down to the ocean to surf for about 30 minutes after I shut this off so the flavors could have a chance to blend well together. When I came home I was ready for something energizing. I put this over a bowl of Rice I cooked when I started this stew. The Rice Recipe is #12 that I used.

INGREDIENTS:

• 2 Tomatoes (If you've never had one of Herb Fitzwater's Organically
• grown
• Tomatoes, you are really missing out 904-257-6952)
• One quarter Teaspoon Cayenne Pepper
• 10 Leaves of Fresh Basil
• One Tablespoon Minced Sweet Onion
• One quarter Teaspoon Sea Kelp
• 4 Yellow Summer Squash
• 2 stalks of Celery with the leaves still on them
• One quarter Cup of Chopped Parsley

In a Food Processor, put the Tomatoes; Cayenne Pepper; Fresh Basil Leaves; Minced Onion; Chopped Parsley; Celery Leaves and Sea Kelp and let chop until a chunky texture…voila, Salsa Sauce! Cut in one half-inch slices and lightly steam the Yellow Summer Squash. Then pour the Salsa Sauce over the top and eat the Celery sticks with the meal. This is so simple to make and oh so good. Enjoy!

Put 1 heaping cup of shells pasta into a quart of boiling water for about 5 minutes. Add some basil, oregano, and garlic. Then some 1/4" slices of zucchini squash & yellow summer squash and about 2 cups of broccoli & cauliflower florets for another 3-4 minutes.

When this is done, put it into a dish of a small mixture of

• 3 tablespoons of peanut butter
• ¼ cup of hot water from the cooked pasta to make the peanut butter soupy
• 1 tablespoon of Paul Bragg's liquid amino acids (you can purchase this amino acids at any health food store and will take the place of salt and still give it a salty flavor) or you can use a quality soy sauce in it's place.
• Then take the raw corn from 3 ears of white sweet corn, and some very small pieces of raw celery!

Mix it all together and let stand for about 1 hour in the refrigerator Then when you are off to work remove it from the refrigerator and take it to work so you can enjoy an amazing energizing noon meal. Enjoy this and when you invest in yourself by making health your first concern and not your last resort, you'll ALWAYS make an excellent investment. Stay Terrific!

Nut butters are one of my favorite universal foods. You can use them in a multitude of ways to enhance the nutritional value of what you are eating. For example, let's say you want a good vegetable dip instead of those high cholesterol, high fat, vinegary salad dressings/dips that always come with those raw vegetable plates for those occasions where you have people over and want to serve them something nutritious and that everyone can eat! Serve them nut butters and watch their eyes light up with genuine pleasure when they eat. Normally what's always left over at the end of the evening is the raw vegetable plate. TOO BLAND! Or how about that cooked vegetable dish when you went an excellent sauce. Or how about a terrific salad dressing? Well I feel this is the best choice for all those concerns.

Grind up no more than 4 ounces of your favorite nuts (per person) in a coffee grinder and let soak over night in your refrigerator in 4-6 ounces of distilled water (depending on the desired consistency, i.e. less water the thinker the nut butter).

Now, something so simple will actually put a different twist on all your home fixings for when you have friends by or for just when you want something special for your self. This is a special treat and once again, "Is it fattening?" I guess the right answer here is that even nectar when taken to excess will become a threat to your body. Moderation is the real key. I guess we could say that temperance in every aspect of our lives is the true key to longevity. We can't have everything in life, where in the world would we put it? Reward yourself with good things, you deserve them! You're special with an unnegotiable self worth.

Blend until smooth (approximately 45 seconds) 2 ounces of blanched (soaked for a few hours and then remove the skins) almonds and 2 ounces of cashews along with 1 pint of fresh squeezed Orange Juice. Included in the mixture 4 ounces of fresh Pineapple and 1 Navel Orange (or any orange which has the seeds and rind removed). Blend this on a high speed. Pour into your favorite drinking glass and top with a Strawberry or two and a Mint Leaf! All I can say is WOW! It's so doggone good I'm sure I'll hear from you when you make it and Enjoy is as I do during the Fall and Winter Season!

Toss 1 cup of grated Cabbage (Your favorite kind) with ¼ cup finely chopped Celery and 2 tablespoons of finely chopped Scallions (a lot of people will know these as green onion tops) along with ½ finely chopped Red Bell Pepper (with the seeds and core removed). Then add a total of 4 ounces of ground up (in a coffee grinder) raw cashews and walnuts! And only because of Francis Bologna in New Orleans, LA, you can add a dash of cayenne pepper for an extra zing if you want to. But this is one that you'll be flippin' and dippin' over! I couldn't believe how good this was. Enjoy and I'll be in touch again next week with something outrageous….truly indicative of "The Mango Man"! Love yourself as you're the best you got!

And a food that's in season now is grapes! Here's how to tell when they are the sweetest. The Seedless Green Grapes should actually be turning a yellow color. Test them out. Take one of the green ones and one that is turning yellow. Taste the yellow one first and then the green one and you'll never forget that taste test. The Red Seedless Grapes should be a deep red and not a slightly red. Try the taste test again. Try the deep red almost wine colored one first and then the not so deep red grape after. You'll know from now on which ones are the best. Always the richest color of the grapes is a very good indicator. Of course make sure they are firm and not too far ripe. Grapes are one fruit that you can eat by themselves and be totally satisfied! But here's a great recipe if you want to eat then in a fruit salad (only). Take ¼ pound of (washed) Red Seedless Grapes and ¼ pound of (washed) Green Seedless Grapes and put them into a bowl. Take a fork and mash them slightly, just enough to get a few of them broken up to get some juice in the dish. Then add a touch of fresh ground (or powdered if fresh is not available) ginger and 3 sliced bananas! This is so delicious that you'll see why I eat so much of it if you are ever in my area of the world for a breakfast. And that's when I always eat fresh fruit, in the morning. And I would eat nothing but fresh fruit for breakfast, which is a future article. Reward yourself with something each day that's incredible because that's what you are…. unique, special and incredible!

Always allow for 1 hour to let it cook just right. If you have a home based business the time doesn't really matter. But if you are, in my view, unfortunate enough to be working away from home there's still hope and I will share with you later in this message a method we used to use when I was in the war, it's called "Thermos Bottle Cooking"!

1st of all wash the whole grain rice and let it toast it in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately.

Here's the best procedure I've found to cook it from this point. Always 2 parts water to 1 part rice. While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper (while I'm thinking of the great Francis Bologna in New Orleans, LA who just loves the stuff), ¼ teaspoon of Basil, ¼ teaspoon of Thyme, ¼ teaspoon of Oregano with ¼ teaspoon of Sea Kelp for the salty taste we like to have in the recipe. Now when the water begins to boil, turn it down to the lowest heat for exactly 1 hour then shut the stove off completely and when you're ready to eat it, it will be a staple for the noon meal with whatever vegetables you like making sure you observe the Rules of Food Combining as found in "The Food Combining Guide" from our website http://www.wayne-pickering.com ! If you would like to have a FREE pocket size version of it, send a #10 SASE to me @ The Health Aquarium…PO Box 26-3030…Daytona Beach, FL 32126-3030.

Now what is this Thermos Bottle Cooking I referred to earlier. Bring your water (with the rice included in the water) to a boil for 3 minutes, then immediately pour it into your Thermos Bottle and cap if off right then and at Noon you have an excellent dish of fresh rice to enjoy for that noon meal. The rice will continue to cook all morning in the thermos slowly while you are at work.

Thanks for letting me know each week for all those who are taking the time to let me know how you are enjoying this labor of love trusting that they will always help to be an adjunct to your health.

Into your favorite cooking pot, mix 3 cups of Distilled Water; 2 tablespoons of Arrowroot (similar to corn starch but much more nutritious); 1 diced Potato (Red Bliss preferably); ½ cup diced Carrots; 3 cups of fresh Corn Kernels fresh off the cob and ½ cups scallions (some people refer to them as green onions). Bring to a boil and then let simmer for 20-30 minutes to the texture and taste you prefer. Sometimes I will season it with a little Sea Kelp or Sea Dulse, it's your call there. I serve it with some fresh Millet toast. But then again, I try to keep all the grains to a bare minimum in my diet and I do so much better as a result. Wishing you great things….why not?

Soak 4 ounces of fresh Pecans that have been soaking in distilled water for at least 8-12 hours. Then blend in your blender using the water the Pecans soaked in along with 16 ounces of fresh squeezed Orange Juice until a thick creamy texture and it's another "boy howdy" time.

Here's the easiest way I know of to cook them. I eat around 10 of them in one meal. Cut them in half or even quarters if you'd like. Place them in a Pyrex dish with ¼ " of distilled water in the bottom of the dish, and put the lid on and bring to a boil. Then let simmer for about 30 minutes and come back and turn the stove off. Open them when you want to.

• 1 lb. of fresh Spinach leaves
• raw Corn from 4 ears of fresh Corn
• 1 small clove of Garlic or ¼ tsp. of powdered Garlic
• ¼ tsp. of Oregano
• ¼ tsp. of Basil
• 1 Avocado
• 1 tsp. of Sesame Oil
• ¼ cup of fresh chopped Parsley
• ½ cup of fresh chopped Celery.

Take the 1 lb. of fresh washed Spinach Leaves and put them in a large salad bowl. In a blender, make a mixture of the

• Raw Corn from 4 ears of fresh Corn
• 1 small clove of Garlic or ¼ tsp. of powdered Garlic
• ¼ tsp. of Oregano
• ¼ tsp. of Basil
• 1 Avocado
• 1 tsp. of Sesame Oil

and pour it all over the Spinach leaves topping it with parsley and Celery. This has to be the best one I ever made. Another Boy Howdy deluxe! Enjoy and until next week, try to make health your first concern and not your last resort. It's so hard when you have to, and so easy when you want to.

Let soak in 4 cups of distilled water for about 8 hours

• ¼ Cup Barley
• ¼ Cup Rice
• ¼ Cup Lentils

Then put it in a cooking pot with

• 1 chopped Sweet Onion
• 6 cloves of Garlic finely chopped
• 2 Red Bliss Potatoes
• ½ Sweet Potato or YAM (Preferably)
• 1 sliced Parsnip
• 1 cup chopped Parsley
• ½ pound of Escarole
• ¼ teaspoon of Basil
• ¼ teaspoon of Oregano
• ¼ teaspoon of Thyme

I never use Salt as it's Pure, White & Deadly, but if you must, use ¼ teaspoon of Sea Kelp or Sea Dulse or Sea Salt.

Bring this whole mixture to a boil for 5 minutes and then let simmer for at least an hour and no more than 1½ hours. You can even stuff this into a baked Acorn Squash. Can't wait to hear how all of you like it! ENJOY and here's a little something to remember if you are wondering how much to eat at a meal, if you regulate the quality of what you eat and the quantity will take care of itself!

Ingredients:

• 10 lightly steamed Cabbage Leaves
• 4 ears Raw Sweet Corn
• ½ teaspoon of fresh minced Ginger
• 2 tablespoons of Fresh Peanut Butter.

In a mixing bowl, remove the corn kernels from 4 ears of Fresh Corn and sprinkle ½ teaspoon of fresh Ginger over it and stir 2 tablespoons of Peanut Butter into the mixture and then scoop the mixture into the cabbage leaves. I couldn't believe how good this was. You can serve them either at room temperature or baked them for a minute or two to heat them up. It's your call!

INGREDIENTS:

• One half cup fresh squeezed Lemon Juice
• One half pound fresh Salmon
• 6 Small Yellow Summer Squash
• 1 Medium Size Zucchini Squash
• Some Fresh Basil Leaves (10 of them finely chopped)
• A dash of Cayenne Pepper
• Some Fresh Rosemary Leaves (About 1 ounce of it chopped up)
• 4 Ounces of freshly Ground Raw unsalted Cashews

(How did I do with the proportions this time, Rita Risser?)

In a skillet on a medium heat, put one half cup of Fresh Lemon Juice. Place the Salmon in the skillet and put the Fresh Basil on the top of the Salmon. Then place the Squash in 1-inch slices around the Salmon topping the Squash with the Cayenne Pepper and Rosemary. Leave this on the medium heat for no longer 6-8 minutes max. When it's done sprinkle the Freshly Ground Raw Unsalted Cashews all over it……It's another Boy Howdy, I'll grant you. Happy 2000!

• 4 Leaves of Fresh Raw Kale
• 1 Raw Carrot
• 1 Yellow Summer Squash
• 2 Stalks of Celery
• 3 Ears of Fresh Corn on the Cob
• 1 Avocado
• 6 Fresh Basil Leaves (or the Sweet Basil in the bottle = 1 Teaspoon)
• 2 Sweet Potatoes
• 6 Red Bliss Potatoes
• 1 Teaspoon of Olive Oil
• 1 half teaspoon Fresh Dill

Make a Raw Salad of the chopped leaves of Kale including the stems with the finely sliced Carrot and Yellow Summer Squash (use a cheese slicer =this is the only reason I have a cheese slicer, for making this texture of food for certain recipes. I would encourage you never to eat anything white which will be an article for the month of January and cheese is white until they do the coloring thing. There is a web site I feel would be good for each of you to be aware of = www.notmilk.com) Add the 2 Stalks of Celery finely chopped including the leaves if you can find them along with the Kernels of the 3 Ears of Raw Corn(Preferably the White or BI-Colored Corn).

Mix all this in a large salad bowl with 1 diced Avocado, the 1 teaspoon of Olive Oil and the Fresh Basil Leaves that are finely chopped.Stuff this mixture into 2 Fresh Baked or Steamed Sweet Potatoes and surround the whole dish with some fresh Steamed Red Bliss Potato stopped with some fresh chopped Dill!

INGREDIENTS:

• One half cup whole grain rice (per person)
• A small pinch of Cayenne
• One quarter teaspoon of Basil,
• One quarter teaspoon of Thyme,
• One quarter teaspoon of Oregano
• One quarter teaspoon of Sea Kelp
• One half ounce Flaxseed Oil
• One small Sweet Potato or preferably a YAM

1st of all wash the whole grain rice and let it toast it in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately. Here's the best procedure I've found to cook it from this point. Always 2 parts water to 1 part rice. While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper (while I'm thinking of the great Francis Bologna in New Orleans, LA who just loves the stuff), ¼ teaspoon of Basil, ¼ teaspoon of Thyme, & ¼ teaspoon of Oregano.

Now when the water begins to boil, turn it down to the lowest heat for exactly 1 hour then shut the stove off completely and when you're ready to eat it, add the Flaxseed Oil and the Sea Kelp. Stir it vigorously and then with a Cole Slaw GRATER, grate the Sweet Potato (or Yam) atop of the rice and mix it all together thoroughly and sprinkle some dry Parsley on top for taste and color! This if one of my favorite, easy NOON dishes to eat either on the run; on the trampoline out back or whatever setting I find myself in the moment. Enjoy this and you will probably do what I do, make it a staple in your diet. EAT GOOD STUFF!

INGREDIENTS:

• 2 Apples
• one half Cup of Raisins
• one quarter Cup of Pitted Dates
• Powdered Cinnamon

Soak the Raisins and Dates in just enough Distilled Water to cover them over night and then the next blend them until mixed well. Core the Apples and place them in a pan with just enough water to cover the bottom of the pan. Stuff the Apples with the blended Raisins and Dates and top with a sprinkle of the Powdered Cinnamon. Bake for about 15 minutes at 350 Degrees. Turn the oven off and let sit for about 15 more minutes in the even. Was this ever good.

INGREDIENTS:

• One pound of String Beans
• One half pound of fresh Asparagus
• One half ounce of fresh, raw Sesame Seed Oil
• One half ounce of extra Virgin Olive Oil
• One quarter teaspoon of Sweet Basil
• One quarter teaspoon of Dried Parsley.

Steam for 1 minute the String Beans then put the Asparagus in the po tfor another minute. Then shut the heat off. So you have a total of 2minutes on the String Beans and 1 minute on the Asparagus. I usually cook these in one pot. I hate to wash pots. Now put the one half ounce of Sesame Seed Oil in a large salad bowl and place the slightly steam Asparagus in it and roll the Asparagus all around the Sesame Oil and then put the Dried Basil on top of. Then do the same procedure with the String Beans in the Olive Oil and use the Parsley as your herb for that. This combination if superb with a Protein dish or a Starch Dish. I had it with my Sweet Rice recipe I shared with you a couple weeks ago.This was absolutely excellent. Couldn't believe how easy it was to prepare and so tasty and also so nutritious. ENJOY!

INGREDIENTS:

• 1 Tomato
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 4 Stalks of Celery
• 1 medium size Yellow Summer Squash
• 1 medium size Zucchini Squash
• 1 Clove of Garlic
• 1 medium size pickling (non waxed) Cucumber

In the Vita-Mix put the Tomato and Cucumber in first. Start on a low, forward speed then drop the Clove of Garlic in through the small opening at the top and then the Bell Peppers with the stem and seeds removed. Then drop the 2 Squashes in and then finish off with the 4 Stalks of Celery! Blend for about 30 -45 seconds. This is a winner every time I share it with my friends. Sometimes I even add some ground almonds on the top of it with a sprig of Parsley for the garnish. This is a sure fire 3 Hail Mary's and 2 Boy Howdy's along with a slight "Pick Shuffle"! I know you'll write me about this one. This is a biggie. ENJOY!

The most important thing to remember about eating oils is NEVER COOK THEM! In my nutritional counseling business, I've found that when I get my clients OFF the cooked oils and especially the COOKED ANIMAL oils most of their skin rashes and blemishes clear up. I can remember when I was in high school that was a going concern as a teenager….ZITS! I wish I knew what I knew now about all this, as I would have been so much healthier as a result. I feel this is worth mentioning; "It's too bad that we have to live over half of our life just to learn how to live it."

I would also recommend cold pressed oils and preferably from a vegetable source. And I always keep them in the fridge to help keep them from going rancid as quickly as they would if they are kept outside of the fridge in the cupboards, etc. You can always locate these at your local health food store. And oh Yes, HOW MUCH OIL TO EAT! I always limit them to one half to one ounce per person per meal.

So here are my 6 favorite oils that I use when I prepare food!

• Flaxseed Oil
• Sesame Oil (which I also use in my skin lotions of which I will share with you at another e-mailing.)
• Almond Oil
• Olive Oil
• Canola Oil
• Walnut Oil

Now for the next 6 recipes, I'll show you a recipe I use each one of them for and they are a tremendous addition to your healthy food dishes. Let's start with the Flaxseed Oil. I use this in all my rice dishes. It adds that special zing to something I consider pretty bland anyway! Let me take you back to how to cook rice.

1st of all wash the whole grain rice and let it toast it in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately. Here's the best procedure I've found to cook it from this point. Always 2 parts water to 1 part rice.

While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper (while I'm thinking of the great Francis Bologna in New Orleans, LA who just loves the stuff), ¼ teaspoon of Basil, ¼ teaspoon of Thyme, ¼ teaspoon of Oregano with ¼ teaspoon of Sea Kelp for the salty taste we like to have in the recipe.

Now when the water begins to boil, turn it down to the lowest heat for exactly 1 hour, then shut the stove off completely and when you're ready to eat it, I put it into a mixing bowl and add one half ounce of the flaxseed oil! I stir it up real well and then it has a flavor that is so delicious and distinct of its own. ENJOY!

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