Convinced that our modern foods have lost not only their nutritive value, but also much of their natural flavor in the process of refining and processing, the author presents a comprehensive selection of recipes for natural ingredients whenever possible--whole grains, natural sweetening agents and spices, and vegetable rather than animal fats. Many of the recipes call for the use of a blender. Especially unusual and tempting are the recipes for crackers, but butters, beverages, salads, hearty soups, stuffings, breads and cakes. There are also numerous recipes for ""organ meats"" (liver, kidneys, sweetbreads, brains, etc.) while ""muscle meats"", sea food, fowl, eggs, and cheese are treated sparsely. Also included are a Dictionary of Natural Foods and a listing of Sources of Supply for Natural Foods which are not readily available in the average grocery store or super-market.