Cinnamon Crisps and all things organic...

Lately I have decided that I want to start not only eating organically but I want to start wearing organic clothing and surrounding myself with local and organic products as much as possible. So, today I spent a big portion of my day bringing my clothes to consignment shops that buy used clothes and sell them. I want to try and sell the clothes that I can and use that money to buy a new organic clothing wardrobe. Now, here are some of the difficulties I have run into.
The only store I found in Atlanta that sells organic clothing is Patagonia and they are expensive and the style is more of an outdoorsy style which is fine some of the time but I want some cute girly clothes as well. Also, organics are expensive and finally there is a much bigger selection on the web but I like to be able to try my clothing on before buying them. Now, if anyone out there has some good suggestions for organic brands they know and trust and brands that do not use crazy chemicals in their clothing then please let me know. Also, if you know of organic clothing lines that are hip and stylish let me know about them as well. Anyways, this week I made some cookies again. They are similar to the spice cookies I just did not add the ginger and added more cinnamon. Another difference here is that I took a rolling pin to make the dough flat and then used a cup to make them into perfect litte circular cookies. I just got some raw cocoa beans today, thanks to my friend Mark who is a raw foodie in the Atlanta area. He bartered with me and I am sending him my e-book in exchange for the cocoa beans. So, I do see a chocolate chip cookie experiment coming up in the very near future! Here is the recipe for the cinnamon crisps:

Cinnamon Crisp Cookies: Ingredients: 4 cups of almonds 15 medjol organic dates
1/2 cup of water 3 cups of dried organic coconut flakes 1/2 cup of agave nectar 2 1/2 tablespoons of cinnamon 1 tsp sea salt

Directions: Process the almonds in the food processor until they become a very fine powder. Add the cinnamon and sea salt to the almond flour and mix until spread out evenly. Pour that into a giant bowl. Next, put the dried coconut into the food processor and leave in there until grounded very finely. Add the coconut to the almond flour in the giant bowl. Next, put the dates into the food processor with 1/2 cup of water and mix until you get a date paste. Add the date paste to the almond coconut flour and stir in evenly. Finally add the agave nectar. Mix ingredients thoroughly. Then, roll the dough flat with a rolling pin. I roll the dough on parchment paper, then I place parchment paper on top of the dough and roll on top of the paper so that the dough does not stick to the rolling pin. Take a cup and make your circular cookies. Place the cookies on dehydrator trays and dehydrate at 110 degrees for twelve hours or until desired crispness.