Bobbie's Organic Planet: How to Buy Local and Cook Global

By Bobbie Williamson

Bobbie Williamson combines her years of international cuisine preparation with advice from the Edgar Cayce readings to help you create healthful, delicious meals that you, your family, and your body will love. Bobbie’s years of living abroad, in places as diverse as Switzerland and the Middle East, taught her the importance of a diet rich in locally bought, organic, and seasonal foods that are naturally healthy. In her warm and engaging style, she shares simple yet priceless advice on how to stock your pantry, essential ingredients for any kitchen, proper food combinations, and yummy recipes like soulful soups, delightful appetizers, easy and exotic entrées, and show-stopping desserts.

• Language: English
• Publisher: A.R.E. Press
• Release date: Nov 1, 2009
• ISBN: 9780876046456

Bobbie Williamson

Having lived in six countries on three continents, Bobbie Williamson’s global travels afforded her the special opportunity to absorb not only the distinct qualities of foreign cultures, but also to learn a wide variety of culinary techniques. Her unique cooking style incorporates both Edgar Cayce’s healthy philosophy regarding food combinations along with Bobbie’s own favorite Mediterranean, Asian, and Middle Eastern cuisines.

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Delightful Dips and Hors d’Oeuvres

I don’t know anyone who does not like a great dip. Included in this section are unusual and easy-to-make ones. Dips do not have to be fattening to be good, and it is often a great way to introduce children and fussy ones to a variety of veggies.

Sadly, many American children and adults will only eat raw vegetables with store-bought Ranch dressing. This is not only filled with preservatives and sugar but has absolutely no nutritional value.

Try these recipes and start incorporating an array of crudités (raw vegetables) into your diet. Carrots, celery, broccoli, asparagus, yellow squash, zucchini, cauliflower, cucumbers, green beans, spring onions, radishes, cherry tomatoes, snow peas, and sweet peppers are full of flavor. Lightly steamed Brussels sprouts are also an option. And the more color you introduce into your diet, the healthier you will be. Once you start playing with the rainbow hues, you will feel like an artist and your plate will become your canvas.

In reading 2602-1, Cayce says:

Have at least one meal each day that includes a quantity of raw vegetables, such as cabbage, lettuce, celery, carrots, onions and the like. Tomatoes may be used in their season. Do have plenty of vegetables above the ground; at least three of these to one below the ground. Have at least one leafy vegetable to every one of the pod vegetables.

This chapter gives great ideas on how you can fulfill this wonderful example of eating healthfully and enjoy great flavors at the same time.

When you are planning a get-together and will be serving appetizers and dips, there are so many natural ways to serve them. Fill hollowed-out vegetables such as red, green, or Savoy cabbages and patty pan squashes and pumpkins with your dips, saving the unused vegetable contents for future use. An array of baskets lined with festive paper or linen napkins is a lovely way to present pita chips and crackers as well as raw veggies. Whenever making a cheese tray, I use my large wooden cutting board as a server. When making Asian-inspired hors d’oeuvres, I love to use banana leaves, which you can easily find in an Asian market.

You do not have to spend a lot of money, but do show your guests that they are important to you by creating a beautiful display of food that is made with love just for them. Food should not only be tasty but also draw the eye to its beauty. Trust me! Even the simplest food will taste like gourmet fare if presented in an artistic and creative