Bobbie's Organic Planet. Bobbie Williamson

       Fresh Staples

      Applesauce

      Butter (unsalted) Cheese

      Feta

      Goat

      Eggs

      Fresh Herbs

      Fruits

      Lemons

      Lemon Juice

      Olives

      Cured

      Green

      Maple Syrup

      Mayonnaise

      Milk

      Nuts

      Almonds

      Walnuts

      Pine Nuts

      Rice Milk

      Tomato Ketchup

      Vegetables

      Carrots

      Celery

      Garlic

      Lettuce

      Onions

      Potatoes

      Sweet Potatoes

      Seeds

      Sesame, Pumpkin, Sunflower

      Soy Milk

      Soy Yogurt

      Yogurt

       Suggested Cooking Gadgets and Equipment

      Knives—A paring knife, a chef’s knife, and a serrated knife for cutting bread are essential items to have on hand. The chef’s knife should fit nicely in your hand.

      Immersion Blender—a hand-held blender that is great for making salad dressings, sauces, and pureeing soups right in the pot.

      Food Processor—saves an incredible amount of time in making dips and many recipes noted in this book.

      Microplane—a great gadget for grating cheese and zesting lemons, limes, and oranges.

      Toaster Oven —excellent for making croutons and for toasting nuts. Also a great way to save on your carbon footprint by not using an oven.

      Salad Spinner—If you wash and dry your greens, this is a most useful item to have at home. Leaves will be dry and the salad dressing will adhere easier.

      Mortar and Pestle—great for mincing garlic and making pastes/rubs. If you have the larger one, you can make your salad dressings in this handy device.

       Pots and Pans

      In the Cayce readings, the use of patapar paper (unbleached parchment paper) in cooking is highly recommended as well as cooking in granite (enameled ironware) and stainless steel. You will find that the best cookware on the market today is stainless steel. A cast-iron skillet, rice and vegetable steamer, pressure cooker, and wok are great items to have in the pantry, as well.

       Herbs and Edible Flowers

       HERBS

      Fresh herbs enhance the flavors of any dish and are also used as garnishes. They are what make basic foods come alive. Fresh herbs are more delicate than dried herbs but add more flavor. The general rule of thumb is to substitute fresh herbs for dried ones in a ratio of 3 to 1. That is, use three times as much fresh herbs as you would dried herbs.

      Fresh herbs should not be cooked for long and should be added at the end of the cooking process, as they can become bitter. Make sure your herbs are organic and planted in organic soil. Herbs have no protective skins, so any pesticides will be impossible to rinse off. Also, the organic variety will give you far more nutrients. Herbs are not just for flavor but have been used for medicinal purposes, fragrances, and sorcery for centuries. Most culinary herbs are indigenous to the Mediterranean region and thus require direct sunlight.

      Experiment with fresh herbs and find what combinations best suit your palette. Borage grown near tomatoes gives the latter more taste and is great added to salads and soups. Adding fresh mint to butter beans or May peas is a great substitute for salt and pepper. Mint is also commonly paired with roast lamb in the Middle East and in England. Basil complements a fresh tomato salad, as does flat-leaf parsley. Lavender can make a normal butter cookie an exotic one for a tea party. Dill makes for a tasty garnish on freshly grilled salmon. Chives added to sour cream give a natural bite. Cilantro is commonly found in Asian, Italian, and Mexican cuisine.

      Rosemary and fresh mint grow easily in the South, where I live, so I

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