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World’s Most Nutritious Vegetable Recipes

By: Ron Lagerquist

These are some of the veggie meals you would find on the Lagerquist table.

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.

Tropical Cabbage Patch Cooler

small wedge of cabbage
1/2 pineapple
2 Tbs. honey

A strange marriage, but the cabbage gives it a delicious zing.

Delectable Delicious Dessert

1 carrot
2 apples
1 yam
2 frozen bananas
1/2 can frozen apple concentrate
1/2 cup raisins
1 tsp. cinnamon
pinch of ginger

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.

Symphony Salad

diced apples
diced celery
halved grapes
chopped walnuts

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

Singer Salad

3 peeled carrots, grated
2 peeled apples, sliced
1/8 purple cabbage
1/8 turnip

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

Carrot Pineapple Peak

3 lb. carrots
cup of raisins
1/2 can frozen pineapple concentrate

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.

Earth and Sea Salad

1 head romaine lettuce
sprinkle dulse
1 1/2 mushrooms
2 cups bean sprouts

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

Corny Raw Delight

1 raw corn on the cob

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.

Vegetable Casserole

tomatoes
2 tsp. kelp
onions
pinch Mrs. Dash
string beans
garlic
parsley
lemon juice
1/4 cup oats

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.

Potato Crunchies

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

Hearty Brown Stew

serves 2

2 cups water
2 Tbs. low-sodium Tamara
1 onion sliced
1/4 cup cider vinegar or apple juice
1 celery stalk, sliced
grated fresh ginger
1 carrot sliced pinch of marjoram
1 sweet potato, in chunks
pinch of thyme
4 mushrooms, quartered
3-4 Tbs. powdered oats
2 large cloves garlic, crushed

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.

Yam Crunchies

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.

Related Article: Most Nutritious Vegetable Guide

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