Get yourself a good cookbook, one with details of how to cook as well as nutritional information. The selection in your favorite bookstore or our catalog is terrific. Some of the ones we started with were Laurel's Kitchen, The New York Times Natural Foods Cookbook as well as subscriptions to magazines such as the "Vegetarian Times".

Be more aware of what's in the food you choose to eat. Read labels and avoid foods containing chemical additives and preservatives. If you can't pronounce it, don't eat it.

Take pride in your pantry and stock a good selection of whole grains, one at a time.

You might try rice first. Basmati white rice has a lighter texture.As you gradually change into Basmati brown the taste will be nuttier but still lighter than brown rice. Brown rice will be the next step; short grain is stickier, long grain fluffier. Choose the rice according to your favorite dish.

Next, gradually add whole grain breads. Food for Life, Alvarado Street, Rudi, breads area nice introduction to a whole wheat bread. When you are ready to try baking your own breads, bread machines are wonderful.

Then begin adding other whole grain products, like pasta. Semolina is processed wheat which is lighter in texture but whole wheat will provide the whole grain nutrition.

Eventually you may want to add other whole grains like millet, buckwheat, barley, bulgur, spelt, teff and quinoa. Introduce one new grain at a time to your family and give them some time to get adjusted.

Save empty glass jars because you'll need them for storing nuts,seeds and dried fruits. You'll use these as energy reserves when snacking time comes around, as well as in muffins, salad dressings, dips, pastry,etc.

Legumes are another natural food important to the natural food cook. Stock up on lentils, kidney beans, chick-peas and limas at first.One cup of raw beans usually makes 2-3 cups of cooked beans. Later add black beans, pinto and maybe soybeans. Soybeans are a great alternative to meat, but you have to get used to their taste.

Be experimental with seasonings and flavorings too. There areso many herbs and spices to use to enhance flavors as well as a multitude of blends for any occasion.

Natural foods that do not contain preservatives need proper storage.Store grains, beans, flours and cereals in a cool place (below 65 degrees).Flours should be refrigerated. Because oils and oil-containing products will become rancid from prolonged exposure to heat, light and air, keep nuts, seeds, nut butters and oils in tightly sealed containers in cool dry place or refrigerator. Glass containers are best for sealing and seeing their contents.

Basically in storing your food safely remember to avoid heat,light and exposure to air. Keep moist foods moist and dry foods dry. Label containers with contents and date. Rotate your stock so you use up the old before replenishing. Don't dump new stock on top of old in the same container. Inspect regularly for weevils, moths, and other pests.

Now you are ready to use our catalog, filled with wholesome natural foods for you. Open it and it will open your door to a world of color, flavor and health . . . enjoy!