Vegetable Recipes

Excerpt From Whole Foods & Healing Recipes
         

Savory Sunset

Serves 2

3 tomatoes

pinch of oregano

1 beet

tsp. honey

2 garlic cloves

pinch of basil

1/2 onion

pinch of thyme

1 tsp. Good Tasting Yeast

pinch of sea salt

1/2 tsp. freshly ground pepper

tsp. simulated chicken base (optional)

Blend tomatoes till liquid. Add remainder of ingredients and blend for one minute. Heat for four minutes then add finely chopped vegetables of your choice. Example, green beans, celery, red pepper, or carrots. Cook at low heat for additional 10 minutes. A hardy filling soup under 100 calories per serving. The enzymes will be destroyed because of cooking over 120 degrees but vitamins and minerals will be intact because of short cooking time. This is a beautiful soup because of the bright red color. It has a rich look and taste and is completely fat free!

__________________________________________________________

Peaceful Cabbage

Serves 1

2 apples

wedge of cabbage

2 Tbs. honey

1 tsp. cinnamon

1/4 cup water

Blend apples into puree, add remainder of ingredients. Blend 3-4 minutes. Chill and serve.

__________________________________________________________

Sweet Potato Head 
Pudding

1/2 cantaloupe

1/2 sweet potato

3 Tbs. Sucanat

5 ice cubes

pinch of cinnamon

The flavor is somewhere between pumpkin pie and chocolate pudding. Sweet potatoes are high in beta carotene, rivaling carrots. People have been known to live on sweet potatoes with no deprivation in health. It is a perfect food. If you were going to live off a single food, this would be the perfect choice.

Cantaloupe and blenders are a perfect combination. Try cantaloupe and mango, pineapple, peach, orange, grape, strawberry, Sucanat or frozen pineapple concentrate.

__________________________________________________________

Carrot Raisin Applesauce
Serves 2

4 apples
2 carrots
2 Tbs. honey
1/2 cup raisins
1/2 cup apple juice

First puree apples, then add carrots and honey.  Mix raisins, and eat hot or cold.

__________________________________________________________

Peel bananas and freeze them if freezer bag. Soak raisins in water overnight. Blend apples carrots and yams with frozen apple concentrate. Add raisins and spices the mix. Slice in frozen bananas. Chill and serve.

Cover the mixture with pureed bananas, stir and enjoy. Sucanat, sprinkled on top, is truly awesome. Experience an orchestra of taste.

Grade ingredients into a food processor. Pour over top of mixture any of the salad dressings in this book. Then sing with delight.

Finely grate carrots, add pineapple concentrate and allow to stand in refrigerator overnight. This is a wonderful dessert, meal, or breakfast. Simple to prepare and easy to carry to high altitudes.

Finely shred lettuce. Slice mushrooms thinly. Add sprouts and sprinkle doles to flavor. This is a wonderfully nutritious, delicious meal. Later on, you will be learning more about the incredible qualities of sprouts. The doles is an excellent source of iodine with a high concentration of minerals absorbed from the ocean depths.

You’ve really got to try this. Be open- minded. Husk that corn, close your eyes and take a big bite. Your mouth is going to fill with a creamy milky sweet flavor that is absolutely wonderful. You will never kill your corn again.

This is the most nutritious way to eat corn. It is high in essential fatty acids that are best when untouched by heat.

In a casserole dish, place first a layer of sliced onions, secondly, a layer of beans with herbs in between, and lastly, a layer of onions. Repeat these layers if you have enough vegetables. Cook in pot at medium heat till the string beans are tender. Powder oats in coffee grinder and mix in Mrs. dash and sprinkle over casserole. Slice tomatoes on top and sprinkle with lemon juice. Sprinkle evenly with Good Tasting Yeast and kelp powder.

Slice potatoes into 1/8 inch slices, and place on oven grill. Or cut potato into 1/8 wedgies. Cook at 400° for 20 minutes. Ready when crunchy. No oil is needed, but the kids will love them just as they are.

 In a large pot, combine all ingredients, except oat powder. Bring to boil, lower heat, cover, and simmer about 15 minutes until vegetables are tender. Mix oat flour and add to the stew. Stir until thickened.

Peel yams and cut them lengthwise into 3/4 fingers. Cook in oven at 400 degrees for 35 minutes. A slightly crunchy, deliciously sweet, nutritious treat everyone will love. Potatoes can be cut into quarters or eights and cooked with the yams. Cook potatoes till crispy brown. If the potatoes are cooked with the peel part of the wedge on the grill, they will not stick.