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| Tomatoes (canned): |
| Muir Glen, Millina's Finest, Green Valley, Tree of Life, Garden Valley.
Vegetables (frozen and canned): | Cascadian Farms, Walnut Acres.
Miso: | Westbrae (also a good source of other macrobiotic foods).
Soy sauce: | San-J (shoyu), Arrowhead Mills.
Seeds: | Sow Organic Seeds, Seeds of Change.
Mustard: | Eden.
Salsa: | Parrot.
| Cooking Equipment |
| Use high-grade stainless-steel cookware. Teflon can scratch, chip and flake, leaving users exposed to aluminum. Teflon can also cause a condition called "polymer-fume fever" (characterized by flulike symptoms) when used to cook at high temperatures. Vegetables cooked in aluminum can produce a hydro-oxide poison that neutralizes the digestive juices, leading to intestinal troubles. One can absorb toxic levels of iron from cast-iron pots, if used frequently. |
| Use glass bowls and wooden spoons; avoid plastics of any kind in the process of preparing and cooking food. |
| And, once again, avoid microwave cooking; it weakens the vitality of food. |
| Menu Suggestions |
| The following menu options are intended to inspire interest in planning meals that are nutritious, diverse, and seasonal. Use organic products, fresh organic produce, and fish from unpolluted waters. The recipes marked with an asterisk (*) are given in this chapter. |
| Breakfast |
| Morning smoothie.* |
| Yogurt (preferably made from goat or sheep's milk) with raisins, chopped dates, figs, or apricots. Garnish with sunflower seeds, almonds, or coconut. Top with grated citrus peel. |
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