John Snow A fan of Ayurvedic and Holistic approaches to medicine, John Snow teaches Yoga and practices Ayurvedic medicine as an apprentice. His work entails days of study and apprenticeship.

"Ayurvedic medicine is the oldest medicine in the world," John said. "It dates back 5,000 years; it can even cure cancer. "

Snow said Holistic medicine, such as aroma therapy and penicillin, in a way fills the body with food designed to kill illness. Yoga is an example of Ayurvedic medicine.

"Yoga teaches people to breathe. About 89 percent of Americans don't know how to breathe properly," John said. "If you practice for 30 minutes a day for five days a week, you will boost your immune system."

John Snow is a Native American and a Buddhist. Born between Van and Edom on 314, John spent time around the country, on opposite coasts, learning the tools of his chosen trade.

"I wanted to practice acupuncture, " Snow said, "but I'm hearing that I'll have to go to school all over again."

John went to Bastyr University in Washington. He added the school is the top naturopathic school in the country.

"It's like going to Harvard for me," John also said.

Having moved back to the area around a year ago, John notes he hasn't been able to find a Buddhist temple to frequent.

"I studied with the monks in Denton and the lamas in Dallas. "

A lama is the next step up from a monk.

Living in Prairie Creek, John makes the trip to Y's Hometown Foods every so often to shop for food.

"Cooking is fun," Snow said. "I like the aromas. It reminds me of being a kid."

John also said he enjoys feeding people who come to visit.

He was able to provide a healthy recipe for sushi and a recipe for homemade guacamole. Sushi

1/2-1 cup unbleached, organic brown rice 10 (or as many as desired) sheets seaweed paper An amount of fish (tuna or salmon) dependent on how much rice and paper is used

Start by preparing the rice. Place the rice in a pan and fill with water no more than an inch higher than the rice. Wash the rice two to three times to get the starch out before finally boiling the rice open until it starts to bubble. Set stove to low temperature and close the pan. Don't touch it for 25 minutes. After 25 minutes, take a fork and fluff the rice, then ball it up.

Now take the fish, either blue-finned tuna or salmon, and prepare it. The fillet must be flash frozen to kill off the bacteria and parasites; grocers will know how they get their fish, John said. Cut the fish against the grain in 1-1 â030 inch strips. These strips should be cut so one is as long as the fillet.

Get a bamboo mat and place the seaweed sheets on it. Using a basting brush, get the water off the sheets so the seaweed is barely wet. Put a spoonful or two of rice on the sheet and spread evenly, leaving an inch at the top and bottom free for a good wrap. Take a slice of fish and place at the bottom of the rice so the slice is laid across the seaweed. Roll the sushi and, using a very sharp knife, slice into one inch segments. John says he usually makes three to four rolls. Garnish with boiled ginger and wasabi. Don't forget to put soy sauce in a dipping dish.

Spicy Guacamole 4-5 avocadoes, peeled Salt Half a lemon (fresh squeezed and preferably seedless) Cumin Paprika Chili pepper (can be omitted if spicy is not desired) Cilantro Peppers, tomatoes and onions (all optional)

Beat the avocadoes with a fork until they are somewhat firm. Add the lemon and stir, then add the salt. Stir and taste. Now add the cumin, paprika and chili pepper. Stir and add cilantro. Stir again and add, if desired, peppers, tomatoes and onions. The cumin, John said, is the most important ingredient as it is what gives the dish its Mexican taste.