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March 7,1974 PHOENIX Page 7Cookin' W hat C o m es N atu rallyBY GAYE SIBIRSKYThe traditional picture of agourmet, a connoisseur of finefood and wine, is of a gentlemanvery rotund, with a smiling, shinyred face %u2014 the very essence ofovereating. What could thispossibly have to do with healthfoods and good health? Orperhaps you would want to askhow could health foods haveanything to do with good eatingand fine cuisine?Well, before I became aconvert to natural organichealth foods I had tried my handat a few high-class Frenchrecipes, I enjoyed the occasionalGaye Sibirsky, a BoerumHill resident came to NewYork from London in 1966.She worked for a publishinghouse before marryingCharles Sibirsky, a jazzmusician. They have a twoyear-old son.treat of a good vintage wine andlearned something about thefine art of Chinese cooking.Then, becoming concerned atthe increasing adulteration offoods by preservatives andcosmetic chemical additives, Ibegan to try health foods. I hadheard how nutritious soyTHE LIQUORSHOPPEF e a t u r in gt h e m o s te x t e n s iv elin e o ff in e w i n einF r # # P o r k S I%u00ab > P %u00bbD d l v o r y : 7 8 9 - 8 6 0 8108A 7th Ave, bat.P re s id e n t %u00a3 U n io n Sts.J S c J ia d i^ n p ^ titu j C&. Ztoc. jI Specialists in Mid Eastern foods including cous cous, a macaroni-type product 8 usually served steamed or boiled - great as ja side dish or in stew with lamb or chicken.I We feature aluminum cous cous steamersI made in France, available in two sizes.Mon-Sat, 8-7 187 Atlantic Ave.m o n . mi io -t / s a t 10-6 145 MONTAGUEb esam eQ U Ju y s tie r^ a u c e 855-I& & I i