RECIPES

APPLESAUCE WITH RAISINS
1) Use any variety of apple: Delicious, McIntosh, Fuji, Cortland, Granny Smith, Gala, Honeycrisp, Braeburn, Pinklady, Macoun...
2) Clean, peel, core, and chop apples.
3) Put apple pieces in a large heavy pot and cover with bottled water plus two inches.
4) Bring to a boil, then reduce to medium heat and simmer until apples are soft.
5) Remove pot from stove and mash apples with potato masher.
6) Clean Thompson seedless raisins, add to apples, and continue cooking on low heat, until applesauce reaches desired consistency. Stir frequently. Serve hot or cold.
7) Store in an airtight container in the refrigerator.


AVOCADO-EGG PÂTÉ
1) Boil two eggs for 15 minutes, peel, and mash with a fork.
2) Peel two avocados and mash with a fork.
3) Mix mashed eggs with mashed avocados.
4) Add minced red onion, salt, and pepper.
5) Spread on toast.


AVOCADO SANDWICH
1) Clean and slice tomato, red onion, and avocado.
2) Toast two slices of bread.
3) Add basil, garlic, salt, and pepper to your sandwich.


BAKED BUTTERNUT SQUASH
1) Scrub clean the outside of the squash.
2) Cut off ends and slice lengthwise into quarters.
3) Scoop out seeds.
4) Place squash cut-end down in a large glass baking dish.
5) Add two inches of water.
6) Bake in 375 degree oven for one hour or until tender.
7) Remove squash from skin.
8) Serve hot with butter, salt, and pepper.


BAKED PLANTAIN WITH MANGO AND PLUMS
1) Peel and clean plantain. Slit lengthwise.
2) Bake in 350 degree oven for one hour.
3) Clean, peel, and slice mango. Clean and slice plums.
4) Slice cooked plantain and serve with mango and plums.


BAKED POTATO WITH CHEDDAR CHEESE
1) Peel large russet potatoes and rinse well.
2) Bake the potatoes at 450 degrees for one and a half hours.
3) Remove potatoes from the oven.
4) Slice potatoes lengthwise and place cut-end up in a baking dish.
5) Place slices of cheddar cheese on the potatoes.
6) Return to oven for 20 minutes or until cheese is melted.
7) If potatoes are cold, re-heat for 30 minutes at 450 degrees.


BAKED YAMS
1) Peel and rinse the yams.
2) Line a baking pan with aluminum foil.
3) Place the yams in the baking pan.
4) Bake the yams at 450 degrees for one and a half hours.
5) Make sure the yams are well-cooked.
6) Slice the yams in half and serve with butter, salt, and pepper.


BLACK RADISH PASTA SALAD
1) Peel, clean, and dice two cups black radish. Boil rapidly for two hours.
2) Cook one pound of pasta and one package of frozen peas in the same pot. Drain.
3) Put the pasta and peas back in the pot. Add two chopped avocados, 8 ounces crumbled feta cheese, 1/3 cup #ffff66 onion chopped fine, 1 cup chopped green pepper, and the black radish.
4) Add black pepper and salt to taste. Toss well and serve warm.
5) If black radish is unavailable, use kohlrabi or Jerusalem artichoke (boil rapidly for one hour).


BROCCOLI NOODLE CASSEROLE
1) Boil one pound of noodles (pasta) according to package directions. Drain and set aside.
2) Chop several heads of broccoli (stems and florets), and clean.
3) Boil the broccoli for ten minutes. Drain and set aside.
4) In a separate bowl, mix together two eggs, one pound of ricotta cheese, 8 ounces of shredded cheddar cheese, 1/4 cup of chopped scallions or onions, and 1/2 teaspoon salt.
5) Combine the noodles, broccoli, and egg-cheese mixture.
6) Pour the noodles, broccoli, and egg-cheese mixture into a large flat glass baking dish.
7) In a separate bowl, stir together 1 cup fresh breadcrumbs and 1 tablespoon olive oil. Spread the breadcrumbs over the casserole.
8) Bake the casserole at 375 degrees for 45 minutes.


CAULIFLOWER NOODLE CASSEROLE
1) Boil one pound of noodles (pasta) according to package directions. Drain and set aside.
2) Chop two heads of cauliflower into florets and clean.
3) Boil the cauliflower for ten minutes. Drain and set aside.
4) In a separate bowl, mix together two eggs, one pound of ricotta cheese, 8 ounces of shredded cheddar cheese, 1/4 cup of chopped scallions or onions, and 1/2 teaspoon salt.
5) Combine the noodles, cauliflower, and egg-cheese mixture.
6) Pour the noodles, cauliflower, and egg-cheese mixture into a large flat glass baking dish.
7) In a separate bowl, stir together 1 cup fresh breadcrumbs and 1 tablespoon olive oil. Spread the breadcrumbs over the casserole.
8) Bake the casserole at 375 degrees for 45 minutes.


CHICKPEAS ON TOAST WITH SWISS CHEESE
1) Pre-heat oven to 450 degrees.
2) Place thick slices of bread in a glass baking dish.
3) In a small bowl, mash cooked chickpeas with a fork.
4) Add salt and pepper to the mashed chickpeas.
5) Spread the mashed chickpeas on the slices of bread.
6) Put slices of swiss cheese over the mashed chickpeas.
7) Option: add green pepper, garlic, basil, onion.
8) Bake until done (20 minutes).


COLD CEREAL WITH FRESH FRUIT
1) Plain puffed cereal (kamut, corn, wheat).
2) Add fresh fruit (banana, apple, berries, peaches).
3) Add organic fresh whole milk.


EGGPLANT-ZUCCHINI FRITTATA
1) Heat two tablespoons of olive oil in a large frying pan.
2) Peel, rinse, and dice one onion, two or three small zucchini, and one medium eggplant.
3) Sauté the diced onion, zucchini, and egglant in the frying pan for 20 minutes.
4) In a mixing bowl, whisk together eight eggs, eight ounces of crumbled feta cheese, salt, pepper, and six tablespoons of corn meal.
5) Remove the frying pan from the stove and pour the egg mixture into the frying pan.
6) Put the frying pan in the oven and cook at 450 degrees for 30 to 40 minutes.


FRESH FRUIT SALAD
1) Clean, peel, core, and slice apples.
2) Clean, peel, core, and slice pears.
3) Clean, peel, and section oranges or tangerines.
4) Wash and rinse grapes.
5) Peel and slice bananas.
6) Mix the fruit and serve with slices of sharp cheddar cheese.


FROZEN BANANA CHIPS
1) Peel and slice ripe bananas.
2) Put 8 ounces (about two and a half bananas), in a single layer, in pint-size freezer bag. Freeze.
3) Add the frozen banana chips to fruit salads or pop them in your mouth for a snack.


FROZEN BANANA MILKSHAKE
1) Peel and slice ripe bananas.
2) Put 8 ounces (about two and a half bananas), in a single layer, in pint-size freezer bag. Freeze.
3) To make two glasses milkshake, put one-half bag frozen bananas in food processor.
4) Add one cup organic fresh whole milk.
5) Option: add small amount of fresh or frozen coconut, berries, pineapple.
6) Blend at high speed until light and airy.
7) Leftover milkshake can be frozen and eaten like ice cream.


FROZEN PINEAPPLE PIECES
1) Peel and slice ripe pineapple into small pieces.
2) Put slices, in a single layer, in pint-size freezer bags. Freeze.
3) Add the frozen pineapple pieces to fruit salads or pop them in your mouth for a snack.


HOMEMADE PIZZA
1) Pre-heat oven to 450 degrees.
2) Place thick slices of bread in a glass baking dish.
3) Put slices of cheese, then tomato on bread.
4) Option: add green pepper, mushroom, garlic, basil, onion, hot peppers.
5) Bake until done (10 or 15 minutes).


HOT CEREAL WITH ROASTED NUTS AND SEEDS
1. CEREAL: buckwheat groats, wild rice, wheat berries, millet, brown basmati rice, oat groats, spelt, triticale, rye berries, kamut, barley, quinoa, flaxseed, sesame seeds
Combine all cereal ingredients and mix well. Vary ingredients and proportions to your taste.
2. UNSALTED NUTS AND SEEDS: almonds, cashews, walnuts, pecans, macadamia, peanuts, filberts (hazelnuts), sunflower seeds, pumpkin seeds
Combine nuts and mix well. Keep seeds separate.
3. SERVES FOUR:
2 cups mixed nuts and seeds
1 cup cereal
3-4 cups bottled water
1/2 teaspoon plain sea salt
1/2 cup raisins
1/4 cup frozen whole soy beans and/or frozen peas
2 tablespoons corn grits
butter
pepper
4. COOKING DIRECTIONS:
1) Clean* nuts and seeds. Roast them in 325 degree toaster oven, stirring frequently, until thoroughly roasted, but not burnt, 45 minutes to an hour.
2) Clean* cereal. Bring water and salt to a boil. Stir in cereal and soy beans and/or peas. Reduce heat to medium high. Boil for 40 minutes, uncovered, without stirring.
3) During last ten minutes: Clean raisins and add to the cereal. Stir in corn grits. Reduce heat.
4) Divide nuts/seeds and cereal between four bowls. Top with butter and pepper. Do not add sweeteners. Add fresh fruit.
* Cleaning technique: Put ingredients in a saucepan and fill with water. Rub with your fingers to dislodge any dirt. Pour into a strainer and rinse under tap. Repeat several times.


MASHED POTATOES WITH CELERIAC
1) Peel, clean, and chop potatoes and celeriac.
2) Boil potatoes and celeriac together until tender. Drain.
3) Mash potatoes and celeriac together with butter, salt, pepper, and parsley.
4) Option: use turnips instead of celeriac.


MIXED FRUIT JUICE
1) Mix organic unsweetened cranberry juice, apple juice, and grape juice.
2) Use a small amount of cranberry juice and larger amounts of apple juice and grape juice.


MUSHROOM-SCALLION-FETA OMELETTE
1) Heat some olive oil in a frying pan.
2) Clean and slice mushrooms and scallions.
3) Sauté mushrooms and scallions.
4) Whisk together eggs, salt, pepper, herbs, and spices.
5) Crumble feta cheese in the eggs and stir.
6) Pour eggs and cheese into frying pan and cook.


PEANUT BUTTER & BANANA SANDWICH
1) Toast two slices of bread.
2) Spread with peanut butter.
3) Top with sliced banana.
4) Options: use applesauce or baked plantain instead of sliced bananas; use almond butter instead of peanut butter.


PEAR SAUCE WITH RAISINS
1) Use any variety of pear: Bosc, Anjou, Bartlett, Comice...
2) Clean, peel, core, and chop pears.
3) Put pear pieces in a large heavy pot and cover with bottled water plus two inches.
4) Bring to a boil, then reduce to medium heat and simmer until pears are soft.
5) Remove pot from stove and mash pears with potato masher.
6) Clean Thompson seedless raisins, add to pears, and continue cooking on low heat, until pear sauce reaches desired consistency. Stir frequently. Serve hot or cold.
7) Store in an airtight container in the refrigerator.


PESTO ON TOAST
1) Toast a slice of sourdough bread (rye, whole wheat, or spelt).
2) Spread organic pesto on the toast.


PESTO ON HARD-BOILED EGG
1) Boil an egg for 15 minutes. Peel and slice.
2) Spread organic pesto on the sliced egg.


POPCORN
1) Put 1/4 cup organic popcorn in a hot-air popcorn popper.
2) Collect the cooked popcorn in a large bowl.
3) Pour melted butter over the popcorn.
4) Sprinkle salt over the popcorn.
5) Use butter and salt sparingly.
6) Be careful not to chew on unpopped kernels.


POTATO-ONION FRITTATA
1) Peel and rinse five medium potatoes.
2) Bake potatoes at 450 degrees for one and a half hours.
3) Refrigerate baked potatoes in airtight container.
4) Heat two tablespoons of olive oil in a large frying pan.
5) Peel, rinse, and dice two medium onions.
6) Sauté the diced onion in the frying pan for 20 minutes.
7) In a mixing bowl, whisk together nine eggs, salt, pepper, and six tablespoons of corn meal.
8) Remove the frying pan from the stove and pour the egg mixture over the onions in the frying pan.
9) Shred eight ounces of swiss cheese. Sprinkle half the cheese over the eggs in the frying pan.
10) Slice the refrigerated potatoes and place the slices over the swiss cheese.
11) Sprinkle salt and pepper on the potatoes, then cover the potatoes with the rest of the shredded swiss cheese.
12) Put the frying pan in the oven and cook at 450 degrees for 30 to 40 minutes.


RAINBOW PASTA SALAD
1) Cook one pound of pasta and one package of frozen corn in the same pot. Drain.
2) Put the pasta and corn back in the pot. Clean, chop, and add four scallions, three carrots, two sweet peppers, two avocados, two cucumbers, and one tomato.
3) Add 8 ounces of crumbled feta cheese, black pepper, and salt to taste. Toss well and serve warm.


ROASTED ELEPHANT GARLIC
1) Peel the skin off an elephant garlic.
2) Separate into cloves. Rinse and dry the cloves.
3) Place cloves in a ceramic garlic roaster, drizzle olive oil on the cloves, and cover.
4) Cook in a 350 degree oven for one hour, or until the garlic is soft and brown.
5) Chop cloves and spread on toast or add to pasta salad.


ROASTED NUTS & SEEDS
1) Use a variety of nuts: almonds, cashews, walnuts, pecans, macadamia, peanuts, pistachios, filberts (hazelnuts)...
2) Combine one pound of each variety of nut, mix well, and store in airtight containers in the refrigerator.
3) Use pumpkin seeds and sunflower seeds.
4) Combine three pounds of pumpkin seeds and three pounds of sunflower seeds, mix well, and store in airtight containers in the refrigerator.
5) In a plastic bowl, mix two cups mixed nuts and one cup mixed seeds.
6) Fill the plastic bowl with water. Gently rub the nuts and seeds with your fingers to dislodge any dirt. Pour into a strainer and rinse under tap water. Repeat several times.
7) Place clean mixed nuts and seeds in a large shallow baking dish.
8) Roast the nuts and seeds in the oven for one hour at 375 degrees, stirring frequently, until they are nicely browned.
9) Store the roasted nuts and seeds in an airtight container in the refrigerator. Let the roasted nuts and seeds cool before eating.


ROASTED PARSNIPS
1) Cut the ends off, peel, and clean parsnips.
2) Chop into sticks about 1/2 inch thick and two inches long.
3) Mix parsnip sticks with olive oil and paprika.
4) Oil a glass baking dish and roast parsnip sticks at 400 degrees for 50 minutes. Stir twice during roasting.
5) Season with salt and pepper.


ROASTED SESAME SEEDS & FLAX SEEDS
1) Roast one cup of mixed sesame and flax seeds in a toaster oven for 50 minutes at 350 degrees. Stir frequently.
2) Store the seeds in an airtight container in the refrigerator.
3) Let the seeds cool before eating. Chew well before swallowing.


SPINACH NOODLE CASSEROLE
1) Boil one pound of noodles (pasta) according to package directions. Drain and set aside.
2) Peel, clean, and chop one medium onion.
3) Sauté onion and two packages of frozen spinach in one tablespoon of olive oil until the onion begins to brown. Stir frequently.
4) Remove spinach from stove and add pepper to taste, 1/2 teaspoon salt, one pound of ricotta cheese, and 8 ounces of shredded cheddar cheese.
5) Add the cooked noodles and stir well.
6) Divide the casserole into three baking dishes.
7) In a separate bowl, stir together 1 cup fresh breadcrumbs and 1 tablespoon olive oil. Spread the breadcrumbs over all three casseroles.
8) Bake one casserole at 375 degrees for 45 minutes. Refrigerate the other two casseroles and bake when needed.


TAHINI ON WALNUT-RAISIN TOAST
1) Toast a slice of sourdough walnut-raisin bread.
2) Spread organic tahini (sesame butter) on the toast.


TANGELO-AVOCADO SALAD
1) Clean, peel, and chop tangelo, avocado, fresh spinach (or lettuce), and red onion.
2) Toss with slivers of feta cheese, salt, pepper, olive oil, and vinegar.


WARM MILK
1) Pour a glass of organic whole milk into a small saucepan.
2) Warm the milk over low heat and stir continually.
3) Serve the milk warm, but not hot.


ZUCCHINI-CABBAGE CHOWDER
1) Peel, rinse, and chop one large onion, five carrots, a head of celery, five potatoes, three small zucchini, and one head of green or purple cabbage.
2) In a large soup pot, melt a half stick of butter on low heat.
3) After the butter is melted, add the chopped vegetables to the soup pot.
4) Cover the pot and stew the vegetables for 20 minutes, stirring frequently.
5) Add 25% bean stock and 75% water to the pot. Add enough to cover the vegetables. If you use too much bean stock, the vegetables won't cook properly.
6) Add salt, pepper, and half a teaspoon of thyme.
7) Add one bag of frozen chopped spinach, one bag of frozen corn, and one bag of frozen peas..
8) Bring to a boil, stirring frequently, then reduce heat to medium and cook for two hours.
9) In a separate pot, cook three cups of mixed grains, such as rice, spelt, kamut, and barley.
10) After the grains are fully cooked, add them to the soup pot.
11) Stir in a few cups of whole milk and bring to a boil.
12) Serve with grated parmesan and cooked pasta (small elbows or shells).