.I get my spices from the local coop out of glass jars, not the canned/old bottled versions you often find at supermarkets. I am sure my not-home-dried ones were shipped in plastic, but they tend to be fresher because of all the spice buyers that come to the coop and are mostly organically labeled. Can someone email me on how to grow cumin? I would like to try that one fresh.
Herb Tea 101: My "whole teapot" method and favorite herbs . Please see our recipes.	I make a lot of raw soups in my old Vita Mix blender using onion, peppers, tomatoes, bok choy, cilantro, baby turnips, beet; whatever I have around. I often add fresh lemon grass root, though I have learned to blend mostly just the white part first with water and strain it to get the grassy fibers out. I rinse the blender, waiting til last to add back this juice and other liquids, after all my solids are in the blender cannister. I usually add a nut like walnuts and a seed like sunflower for protein and richness.
raw food notes Desert Harvest notes		Soup Flavor. For flavor I might add a lot of one veggie like mushrooms or broccoli, a limited amount of garlic and miso, wine and/or citrus juice. Orange juice is great if your soup seems too bitter or you want to create a sweet and sour soup. Check out my sweet and sour dip which could also be used as a soup base with more liquid. If it seems too spicy, add more nuts or neutral veggies like cucumber, jicama or celery. To spice it up, I might add curry (not canned) and/or a dried chiltepean pepper unless I have fresh hot peppers on hand. A handful of fresh basil with or without the cilantro is also a great flavor. Ginger can be a good addition if you hold down the amount to just a hint of taste like a nickel-sized skinned piece is enough for me, but it has to be the fresh ginger or garlic. I would rather do without than use their dried versions. I do use dried leaves like basil, sage, marjoram, rosemary, tarragon, and thyme when fresh is unavailable.
	Byron used to be the produce guy at the Food Conspiracy Cooperative in Tucson.
If you buy ground grains, never buy whole wheat flour from a supermarket because the oils in the germ have probably gone rancid. A coop or good health food store that sells in bulk, that is out of bins, is usually fresher because of the larger turn over on what would be considered a specialty item in the market.	The local Asian market supplies the local Asian restaurants and will often sell you a case of something. I buy unroasted cashews by the pound that ship from Africa in big metal tins from the Grant Stone Market in Tucson. They are kept in the back so I had to ask but they were used to weighing them out for restaurant owners. I do not speak their language, so times the manager was out, employees have had me come in the back and point to what I was talking about. They also sell jack fruit, the freshest young ginger and baby bok choy. Prepare yourself for the strong fish smells that often accompany Asian markets, though.
	...I became interested in this longevity and energy-giving way to eat after doing some body work to improve digestion. I did a colon cleanse followed by a kidney and then a liver cleanse. ...I also got the metal out of my mouth, replacing it with plastic fillings.

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