Jeri demonstrates how to make OLED’s and shows the band gap of materials.

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Take Away Hunger Day 2010 – Simon Lawson Cooking Demonstration Part 2 of 2 Simon Lawson, Executive Chef from Australia’s largest certified organic restaurant – Agape Organic Restaurant & Bar, cooks a meal at Church St Mall Parramatta on Friday 24th September as part of the Take Away Hunger Day activities. Simon uses our rice meal as a base for one of his delicious tapas dish meals, with lime squeezed by Aaron! The rice meals are mixed with ocean trout to form a rice cake. This is topped with avocado. Then a salad is made with spanner crab, royal black quinoa, chilli, chives, basil, lime juice, spring onions, olive oil, salt. Booking Information: agape organic restaurant & bar 1385-1387 Botany Rd Botany NSW 2019 PH 02 8668 5777 Fx 02 8668 5681 Email agaperestaurant@me.com Voucher Queries PO Box 168 Liverpool NSW 1871 PH 1300 00 55 14 www.feedthehungryaustralia.org

Ladies and Gentlemen, PLEASE drink Wheat Grass! It’s SO healthy and you’ll feel a million times better

impro Ludo et Andréa Café de la danse 260309 “les gens de”

Aloha Sangha! Today was an amazing day, my brother Marques and I started off by going to the farmers market in Ventura, CA… it was my first time at this particular location. Lots of vibrant organic produce including some kiwi’s grown locally in Ojai! I could hardly believe my eyes when I was the sign that said “Ojai Kiwi’s”, I was like WHOH! I pulled the vendor aside and said I have to come out to his farm and see what he’s working with but unfortunately for me the growing season just ended. The farmer was nice enough however to show me some pictures from his farm and it was an amazing sight to see. Kiwi’s actually grow on a vine like structure it looked like nothing I would have imagined. After talking with the kiwi farmer I went about my business and picked up about 6 bunches of organic black kale, lots of celery, cucumbers and lemons. The highlight of the farmers market today was stopping to get a fresh rack of wheatgrass as well as a shot of fresh wheatgrass juice! As it turns out the lady that grows the wheatgrass her and her family have their green houses in Ojai as well, just another sign from the universe Ojai is exactly where Brother Echo needs to be. There’s so much love and progressive thinking out that way I’m really looking forward to soaking up and sharing the love. After the farmers market my brother and I ran some errands and eventually ended up getting back home. Once we got home I realized I needed to either do an enema or salt water flush (I should of …

See www.thenaturalguide.com for more info. Based on Chapter 6 from The Beginners Guide to Natural Living by Larry Cook, host Zoe Simpson explains why drinking fresh wheat grass juice on a regular basis will help produce vibrant health.

Simon Lawson, Executive Chef from Australia’s largest certified organic restaurant – Agape Organic Restaurant & Bar, cooks a meal at Church St Mall Parramatta on Friday 24th September as part of the Take Away Hunger Day activities. Simon uses our rice meal as a base for one of his delicious tapas dish meals, with lime squeezed by Aaron! The rice meals are mixed with ocean trout to form a rice cake. This is topped with avocado. Then a salad is made with spanner crab, royal black quinoa, chilli, chives, basil, lime juice, spring onions, olive oil, salt. Booking Information: agape organic restaurant & bar 1385-1387 Botany Rd Botany NSW 2019 PH 02 8668 5777 Fx 02 8668 5681 Email agaperestaurant@me.com Voucher Queries PO Box 168 Liverpool NSW 1871 PH 1300 00 55 14 www.feedthehungryaustralia.org

Video demo of the “Healthy Juicer” manual version. For more information visit: purehealth.com.my

Try this Mediterranean Diet meze. Greek salad is a healthy combo of tomatoes, feta, Kalamata olives, oregano, olive oil, onions, peppers, and more. You can add capers and pickled or hot peppers to it, but don’t add lettuce, ever! You can also add any fresh herbs, such as basil, marjoram, savory, or parsley. 6 SERVINGS for Greek Salad 4 medium firm, ripe tomatoes 1 medium cucumber 1 medium red onion 1-2 bell or long peppers, seeded and cut into rings Salt to taste on Greek Salad 3 – 4 oz. Greek feta, crumbled or sliced 1 tsp. dried Greek oregano 3 tablespoons extra virgin Greek olive oil Great Greek Salad 1. Wash, core and cut the tomatoes into wedges. Place in serving bowl. 2. Wash, peel, and slice cucumbers into ½-inch rounds. Place in bowl with tomatoes. 3. Peel onions, cut in half and then into 1/8 — inch slices. Place in bowl. If using peppers, add to the salad. * 4. Season lightly with salt. Place feta on top. Sprinkle with oregano and dress with extra virgin Greek olive oil. Serve. Best Greek Salad and Mediterranean diet * Optional: You can also, of course, add a few (6) Greek olives, preferably Kalamata. Per Serving, with olives : 164 Calories; 12g Fat (64.0% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 458mg Sodium. That’s it for your Greek Salad & Mediterranean diet. A WORD ON GREEK SALADS The term salad in Greek cuisine is a confusing one to most foreigners mainly because of its loose interpretation. Greeks call many …