Organic Granny

  Enjoy the vibrant flavors of this Lemon Zest Soup, a refreshing blend of Fall vegetables and buttermilk (or vegan-friendly alternative). This cold soup is delicious and makes use of the abundant vegetables found at a Farmer's Market (or in your own backyard), The original recipe contains buttermilk. I suggest that you find the best source (organic if possible) of buttermilk around. If you are vegan, you can substitute a nut milk, soy milk, or rice milk instead, squeezing some lime or lemon into it for about 15 minutes before making the rest of the recipe..   Ingredients: 4 C. Buttermilk (or substitute) 2 C. vine-ripened tomatoes (could be 2 large tomatoes) 2 C. fresh, young (milky but not green)corn kernels 1 C. fennel root (or English cucumber if there is no fennel available) 18 fresh basil leaves 1/4 lemon skin, chopped-- should be a fairly tender skin (organic preferred) Celtic Sea Salt to taste 1/4 tsp. black pepper Method:  Add all ingredients to the Vita-Mix®...

The Canada Food Guide was developed during World War II when there were disruptions to the general lifestyle and economy and it was felt that there needed to be some sort of "rules list" to ensure for a healthy populace.  The Depression that followed World War I with crop failures and stock market plunges and job scarcity no doubt had some input into the formation of the 1942 Food Rules . If you grew up, like I did, in the Prairies in the 50s and 60s, you might not be unfamiliar with the following sort of plate (meatloaf=protein, potatoes and corn=vegetables-- there was likely a slice or two of bread and butter on a side plate, and maybe some canned peas or such, and likely a dessert that contained the necessary dairy and maybe some raisins to represent fruit.  If you were a kid, a glass of milk was generally served at the same meal if your parents were intent on "building your bones".): Perhaps you see the same plate on your table today.  I am not criticizin...