Let's compare food pyramids for just a few minutes.
1 sm. Red Onion
Spray a frying pan with Olive Oil nonstick spray. Add Veggies (about 2 C. total) and about 1/2 C. Water. Cook til veggies are barely soft, adding enough water to the pan to keep the juices liquid. This will save both flavor and nutrients for the soup instead of leaving them stuck on the bottom of the pan.
Pour 2 C. Unsweetened Soymilk into a blender. Add the veggies and juices. Blend til smooth and serve in a nice big mug. Makes about 4 C., enough for 2, 2 C. servings. Garnish with Parsley and Black Pepper.
alth that he journals in "Fat, Sick and Nearly Dead". In two days I have lost 5 1/2 pounds and I feel great.
ading alternative health care books for decades I am so very saddened by the fact that America's children are paying such a huge price.
In my humble, albeit emphatic opinion, why not try cleaning up our diets and doing a bit of reading in order to know for ourselves how to cure what ails us. Better yet, how about preventing those ailments altogether.
Almost liquify in blender:
2+ C. Hulled Strawberries
1/4C. Honey or Light Agave (or sugar)
1t. Vanilla
Chill.
Stir mixtures together. Pour 1/2-1C. ice cream mixture into sandwich sized ziplock freezer bags. For each sandwich bag you will also need a 1 gallon freezer bag and a friend. You will need at least 4. Fill gallon bags half full with ice. Sprinkle ice with about 1/2C. table salt. Add one bag of ice cream to each gallon bag and turn over and over to churn and freeze ice cream. Putting a towel on the table is a good idea for soaking up any spilled water (or, heaven forbid! Ice cream!!)
Place chips in the microwave for about 30 seconds with 2/3 - 3/4 C. Peanut Butter (we like the crunchy kind). I prefer Adam's because it has no sugar or hardened fats, and add 2 tablespoons of milk. Adam's is very soft so with regular peanut butter you may need to increase milk. Stir the chips, peanut butter and milk, place back in the microwave for 15-20 seconds and stir again. If needed microwave another 10-15 seconds. Be careful though, carob is very heat sensitive and becomes chewy like a tootsie roll quickly if it get too hot. If there are bits of carob chips left, just stir the warm mixture until they finish melting. 
Add 2-3 packets of Truvia to taste and 1/8 t. of Vanilla. I use Butter Vanilla. Spread onto oiled plate. Allow to cool to room temperature. Carob Chips can be purchased at Health Food Stores and Whole Foods. Adam's Peanut Butter, Truvia (a no calorie natural and healthy sweetener), and Soymilk are available in many grocery stores. And, Butter Vanilla comes from from the specialty cake and candy maker's supply store, but regular Vanilla is OK, too! So there you have it; Fudge made without Chocolate, and taste's like a peanut butter cup! Well, at least to me it does!! Here're those 5 simple ingredients without all the chatter:
I used to shy away from the whole idea of using brown rice. It just took too long to cook and I got less than ideal results. But all brown rice is not the same. Select long grain to get lighter, fluffier rice. Short grain is a bit chewier and tends to get sticky. 
Cooking a large batch works well because you can make it ahead and freeze it. This way you only have to cook it once a month or so and all it takes is getting it from the freezer instead of cooking it for 45 minutes each time. Yes, 2 lbs of rice takes the same amount of cooking time as 1C. of rice!
The rice came out more even-colored than the picture shows.
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We put together a family cookbook several years ago and a muffin recipe of my Grandma Shipp's from the 1950's was included. Here is her recipe: 
Soft White Wheat is called Pastry Flour because it has less gluten than Hard Red Wheat Flour. So in order to get a lighter, fluffier result when using whole wheat flour for cakes, muffins and other products calling for baking powder, less gluten is advised. When you can't get Pastry Flour you may substitute cornstarch for a small part of the flour. Subtract 2T. flour in each cup of flour called for and replace it with cornstarch to make up the difference. But if you're making yeast bread you'll want the higher gluten content to help it rise. In baking, once ovens were made with a temperature control, a slow oven became 250-300 degrees, a moderate oven, 350-400 degrees, a hot oven, 400-450. And baking time for muffins is usually about 20-30 minutes. 
* Clip art in the cookbook came from Colossal Clip Art by Dianne J. Hook. The monkey belongs to the Going Bananas At Mealtime Busy Family Cookbook by Bright Impressions and was not intended for other use.
