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Organic Live Food Fusion br Cashew Agave Nectar No artificial ingredients 2 No preservatives 3 100% organic 4 Peanut free 5 Fiber 3gProtein 7g 6 Gluten free 7 Dairy free 8 Vegan 9 Kosher 10 Uncooked 11 No refined sugars 12 Non GMO 13 Soy free 14 USDA organic As a Registered Nurse and Natural Foods Chef I ve developed a passion for raw foods. Imagine an alternative to high sugar processed snacks that tastes simply amazing, a fusion of live, raw and organic ingredients. Imagine a clean snack with a higher nutrient content that brings us closer to healing ourselves and the global ecology. Stop imagining and join the Raw Revolution. You owe it to yourself. br -Alice Benedetto Founder of Raw Indulgence 12-1.8oz Bars Net Wt 26.4 oz
Cream of Chicken Condensed Soup As delicious as it is versatile our condensed Cream of Chicken soup is a savory blend of pure roasted chicken, cr me fra che and a hint of garlic. Enjoy as is or use as a base for soups, casseroles and sauces. It has all the goodness of a homemade treat the entire family will love. Roasted Chicken and Almonds 2 frying chickens, cut into serving pieces 1 cup of sliced almonds 1 Pacific Natural* Foods Cream of Mushroom Condensed Soup 10 oz. of refrigerated Alfredo sauce 1 4 cup of Pacific Natural* Foods Chicken Broth 1 2 cup of grated Parmesan 1 2 cup of grated Romano Preheat to 305 F. Place chicken in large roasting pan. Sprinkle with half the almonds. In large bowl, mix the soup with Alfredo sauce and 1 4 cup broth, 1 4 cup Parmesan cheese and Romano cheese. Pour over chicken. Sprinkle with remaining Parmesan cheese and remaining almon
Your patio, balcony, rooftop, front stoop, boulevard, windowsill, planter box, or fire escape is a potential fresh food garden waiting to happen. In "Grow Great Grub," Gayla Trail, the founder of the leading online gardening community (YouGrowGirl.com), shows you how to grow your own delicious, affordable, organic edibles virtually anywhere. "Grow Great Grub" packs in tips and essential information about: - Choosing a location and making the most of your soil (even if it's less than perfect) - Building a raised bed, compost bin, and self-watering container using recycled materials - Keeping pests and diseases away from your plants--the toxin-free way - Growing bountiful crops in pots and selecting the best heirloom varieties - Cultivating hundreds of plants, from blueberries to Thai basil, to the best tomatoes you'll ever taste - Canning, and preserving to make the most of your garden's generosity - Green-friendly, cost-saving, growing, and building projects that are smart and stylish "- And much more " Whether you're looking to eat on a budget or simply experience the pleasure of picking tonight's meal from right outside your door, this is the must-have book for small-space gardeners--no backyard required. GAYLA TRAIL is the creator of the acclaimed top gardening website yougrowgirl.com. Her work as a writer and photographer has appeared in publications including "The New York Times," "Newsweek," "Budget Living," and "ReadyMade." A resident of Toronto who has grown a garden on her rooftop for more than 10 years, she is the author of "You Grow Girl: The Groundbreaking Guide to Gardening. "
"Who would have thought that a natural food supermarket could have been a financial refuge from the dot-com bust? But it had. Sales of organic food had shot up about 20 percent per year since 1990, reaching $11 billion by 2003 . . . Whole Foods managed to sidestep that fray by focusing on, well, people like me. "Organic food has become a juggernaut in an otherwise sluggish food industry, growing at 20 percent a year as products like organic ketchup and corn chips vie for shelf space with conventional comestibles. But what is organic food? Is it really better for you? Where did it come from, and why are so many of us buying it? Business writer Samuel Fromartz set out to get the story behind this surprising success after he noticed that his own food choices were changing with the times. In "Organic, Inc., " Fromartz traces organic food back to its anti-industrial origins more than a century ago. Then he follows it forward again, casting a spotlight on the innovators who created an alternative way of producing food that took root and grew beyond their wildest expectations. In the process he captures how the industry came to risk betraying the very ideals that drove its success in a classically complex case of free-market triumph.