some of which Ms Carry Wolf will be cooking up at this weekend's natural foods workshop at Wesley Methodist Church Hall.

CORN SOUP 3 ears of corn 1 medium onion, diced 2 inch strip of kombu, soaked and cut into thin strips 4 cups spring water 2 tblsps shoyu 1 tblsps corn oil 1 tsp grated ginger juice 1 pinch sea salt 1 tblsps chopped scallions to garnish ADD water and kombu to a soup pot and begin heating. Heat oil in skillet and saute the onion, with a pinch of sea salt, until the onion is clear. Add sauteed onion to soup pot and bring to a boil, then simmer 8 to 10 minutes.

Cut the corn kernels off the cob and add corn and shoyu to soup and simmer another four minutes. Remove from heat, add ginger juice and stir to distribute evenly. Serve garnished with scallions.

*** BARLEY SALAD 3 cups barley, cooked 1 cup green peas, blanched 1 cup walnuts, roasted and finely chopped 5 shiitake mushrooms, soaked diced and simmered for 15 minutes in a cup of water with a few drops of shoyu oil and vinegar (optional) Blend all ingredients gently in a bowl and serve on a platter with greens.

*** LEMON PUDDING 2 cups apple juice (no sugar added) 1 cup rice syrup juice of 3 lemons 4 tblsps arrowroot flour 1 pinch sea salt 3 thin slices of lemon (to garnish) 2 leaves of mint (to garnish) PLACE 1 1 cups of apple juice in a pot, add the sea salt and bring to a boil.

Lower the flame to medium low and add the rice syrup while gently stirring.

Add the arrowroot flour to the remaining 1 cup of apple juice, then add the mixture to the pot, stirring continuously until it thickens.

Remove from the flame and add the lemon juice. Serve in a glass bowl and decorate with lemon slices and mint leaves.