I LOVE to eat, and I love to feed others! A trip to the ER in 1985 after a dinner at our favorite Chinese restaurant triggered a mission to rid the world of MSG and other neurotoxins in our food. So I wrote Supermarket Survival and teach it in our little town of Lockhart, TX. We will be opening HR Cafe (Healthy and Real) very soon at my store, The Life Emporium. Green Smoothies, Gourmet Almond Butter Sand's, Sprouted Beans and Brown Rice with Salsa Fresca, Greek Yogurt with Fresh Fruit, Kale Chips, Raw Fudge (is it a candy or a meal?), Strawberry-Coconut Energy Drink, Southwest Salad, are just a few of the recipes we'll be using, and posting here. Food should not harm us, or give us headaches, or send us to the MD asking for antidepressants, but should make us feel GOOD! Sprouted Pinto Beans. We grew up on pintos, cornbread, and lettuce-and-tomato salad, and the infrequent porkchop. Now I know that sprouting gives food many times more nutritional value because it neutralizes enzyme inhibitors as well as boosting protein content. My Southern daddy said he married my southern California mama for her wonderful tacos. Now I don't use Velveeta like she did, but it did give those tacos a distinct, yummy taste. In that Mexican food tradition, Carne Asada with our family recipe of Karkass Rub is the absolute all-time favorite. These days with a focus on health, we are doing more Green Smoothies and other drinks that are fast, healthy, and budget-friendly. My culinary triumphs have to be divided into two seasons: Before Supermarket Survival, and After I became a devoted follower of the Nourishing Traditions Cookbook by Sally Fallon. "Before" the winners were my biscuits and pies with lard and/or Crisco, but now, these rare treats are made with non-hydrogenated coconut oil. (NT endorses lard, but I do not for Scriptural reasons.) My Raw Fudge is a hit with family, friends, and clients, as it is both healthy and delicious. Reuben Casserole. Went to a potluck years ago, and someone brought this, so I tried to make it. Gag! My very patient, omnivorous husband gently asked me not to make that again. In 35 years of marriage, this has been the only dish with such an ignominious reputation.