RECIPES - Here are some ideas for transforming healthy foods into enjoyable meal

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Chapter 2-5 of Healing Foods by Walter Last

Here are some ideas for transforming healthy foods into enjoyable meals

 

RECIPES

http://users.mrbean.net.au/~wlast/HF2-5.html

 

I am not fond of using recipes. Most recipes seem to be designed to tickle

our palate by harming the nutrients in the food. The healthiest recipe for

carrots, for instance, is to pull one out of the ground, clean it and chew well.

Any additional step is less nutritious. Also I favor experimenting: mixing this

and that within the framework of the food combining rules and seeing how it

turns out. In this spirit I offer the following recipes as starting points for

finding ways to make healthy food tasty.

 

If you are willing, you can gradually change your taste preferences, and come

to like the new diet with healthier meals. If your life is in no immediate

danger from an advanced disease, it will be best to change slowly, making a

gradual transition from the present diet to the high quality diet and possibly

the

raw-food diet over a period of years.

 

ACID FOOD

 

Food acids, such as in cider vinegar, citrus fruits, and other acid fruits,

and tomatoes are usually beneficial for individuals with an insensitive body

and raised blood pressure. However, fruit acids cause problems for those with a

sensitive body and low blood pressure. The main reason for this is an

inefficient metabolism that causes the body to become overacid and mineral

deficient.

The main problem is not the ingesting of fruit acids but rather the mineral

deficiency caused by the overacidity. In the right way that is in neutralised

form, fruit acids can be used to remineralize and alkalise the body and in this

way are highly recommended.

 

Sensitive individuals commonly need more calcium and magnesium. This may be

provided by neutralising dolomite with vinegar. Keep several tablespoonfuls of

finely powdered dolomite together with a glassful of vinegar in a jar

Preferably stir or shake the mixture occasionally to speed up the reaction.

Drink

about 50 ml of the decanted liquid once or twice daily before a meal, best

diluted

with water or other liquid. However, if a calcium supplement is taken with a

meal then the calcium tends to combine with fatty acids in the food and form

soaps, which are not absorbed. Also the casein in milk tends to bind the

calcium.

 

When using 50 ml of 5% vinegar this supplies approximately 500 mg of calcium

and 300 mg of magnesium. Add more dolomite when no more bubbles appear after

adding more vinegar or when the neutralized liquid remains too acid or does not

reach a pH of about 5. Dolomite contains inert residue, therefore you cannot

simply wait until it is all used up. In regard to vinegar, it would be best to

use organic cider vinegar but this is also ten times more expensive than bulk

white vinegar, while normal cider vinegar may contain pesticides. Therefore,

if you have limited financial resources then white vinegar is adequate to use

for this purpose. Lemon juice is not suitable for dissolving dolomite as the

citric acid tends to chelate calcium and interferes with its intestinal

absorption.

 

Dolomite may also be used by sensitive individuals to neutralize acid yogurt,

or Kambucha tea, or tomatoes. However, a pinch of sodium bicarbonate may need

to be used in addition for full neutralization. Citric acid in citrus fruit

is best neutralized with sodium bicarbonate only. Individuals with an

insensitive body and raised blood pressure, on the other hand, do not need

additional

calcium and do not need to neutralize fruit acids but may neutralize part of

them with magnesium oxide or magnesium carbonate. Instead of acids in food you

may also use ascorbic acid to neutralize with magnesium powder or dolomite.

 

Dolomite supplies calcium and magnesium in the generally desirable ratio of 2

to 1. However, if you are already routinely using magnesium chloride or only

additional calcium is required to reduce an overacid condition, then you may

use powdered egg shell or powdered shell grit or commercial calcium carbonate

for neutralizing. This applies especially to individuals who experience

cramping or weakness when taking any additional magnesium. 50 ml of neutralised

vinegar will carry about 800 mg of calcium into the body.

 

If we would simply take calcium carbonate or dolomite instead of neutralizing

vinegar we would have to use up our precious supply of gastric acid to

neutralize and dissolve the carbonates. Many individuals have mineral

deficiencies

precisely because of a lack of gastric acid. If, on the other hand, we use an

inorganic mineral supplement, such as calcium or magnesium chloride, then we

can absorb the calcium or magnesium but it will not reduce any overacid

condition of the body.

 

BAKING

 

The best method for baking is one in which enzymes in the food remain alive.

This means heating to less than 500C/1200 F. Furthermore, it is preferable to

start from whole, soaked or sprouted seeds that are rich in enzymes rather

than from commercial flours that may have had their enzymes destroyed during the

milling process and may be contaminated with mycotoxins. The best method I

have found so far is baking with rice. After blending soaked or sprouted rice,

the dough continues to absorb water and so becomes firm almost without any heat.

I have not found this property in any other grain. You may have to experiment

with different varieties of rice to find a good sprouting one.

 

Soak brown rice overnight. If it is viable, rinse for two or three days until

sprouts appear; otherwise use after soaking. Wash well and blend with a

minimum of water. If the blended rice does not have the consistency of a paste

add

rice or buckwheat flour, or strain off excess water. Lightly cover a tray with

some rice flour or baking paper and spread the paste out flat. Preferably

leave in the sun or otherwise a warm place, such as a warm oven with the heat

turned off, until the dough has solidified, usually after a few hours.

 

You may experiment with various additions, such as kelp powder, occasionally

carob powder and dried fruit for children, and acidophilus culture or a

sourdough starter if you want to try baking a more conventionally shaped loaf.

The

addition of any other kind of soaked or sprouted seed will make it more

difficult for the dough to harden. However, buckwheat flour helps to bind the

bread t

ogether. You may, of course, try to bake flat bread at low temperatures in an

oven from a mixture of various flours or meals, such as from peas, lentils,

chickpeas, rice and rye.

 

If you use sprouted seeds, it is not necessary to add acidophilus or

sourdough starter to improve the nutritional quality, only to lighten the bake.

However, if you only soak the seeds and, more important still, if your main

ingredient is flour, then lactic-acid fermentation will greatly improve the

nutritional value as well as lighten the texture.

 

Any other soaked or sprouted and blended seeds may be used for making flat

bread by baking at 70º-80ºC/160º-180º F with or without using a starter. Again,

it is advisable to spread the dough over a layer of flour to absorb excess

moisture. You may also add other flavoring ingredients, such as banana or carrot

pulp. It may take five hours or more of baking for the bread to solidify.

 

At this temperature the enzymes are destroyed and, unlike sun-baked rice, it

is not a raw food any more. However, the protein structures generally are not

damaged and there is no digestive leukocytosis when eating this bread. You may

refrigerate part of the sourdough as starter for the next bake, but if you

are yeast-sensitive it is preferable to use fresh acidophilus culture each time.

For more conventional bread I recommend rye sourdough baking. The more

acidophilus you add and the slower the dough solidifies the more acid it becomes

and

vice-versa.

 

Sourdough baking with lactic acid fermentation is much healthier than yeast

baking. It makes minerals and inositol available that otherwise remain

unavailable in conventional cereals. Furthermore, you can use part of the

ferment

unheated as a live food and source of probiotics.

 

Rye-Sourdough: Mix a cupful of acidophilus starter with rye flour, water,

flavorings (for example, caraway seeds) and a tablespoonful of honey or molasses

as food for the bacteria. Leave covered overnight in a warm place. Before

adding salt, reserve and refrigerate 1 cup of this as a starter for the next

baking. Add more flour, knead, shape and cover the loaves and let them rise in a

lightly warmed oven for several more hours. Then bake at a moderate heat for 90

minutes. Place a pan with hot water on the bottom rack to develop steam.

 

Buckwheat-Rice Dough

.. Mix the following:

· 2 cups of brown rice flour

· 1 cup of buckwheat flour

· 1 cup of sourdough starter

· ? cup of warm water

· 1 or 2 tsp of honey or molasses

 

Normally you save a cup of the sourdough for the next batch. When doing this

for the first time then use instead half a cup of acidophilus yogurt or

several acidophilus-bifido capsules or any other suitable source of acidophilus

(e.g. Grainfields liquid). Honey or molasses are added as food for the bacteria

to

be converted to lactic acid.

 

Buckwheat flour is recommended in all non-gluten baking to make the bread

stick together. You may replace part of the rice flour with another non-gluten

flour, as for instance coconut, lentil or pea flour, which you can make yourself

by grinding dried coconut or seeds in a coffee grinder and putting it through

a sieve.

 

Keep the mixture warm for several hours or overnight, preferably in a yogurt

maker. When it has become somewhat frothy and risen by up to half in volume it

is ready to bake. If you want to add salt you can do it at this stage after

taking out and refrigerating a cupful for the next batch. If it is too acid for

your taste, mix some alkalizer into the dough.

 

There are now two possibilities. The conventional one is to put it into a

(lightly greased) baking tin, keep it warm for an hour or more to let it rise

again, and then bake for 35 to 40 minutes at 180ºC.

 

However, the healthier option, which you may explore with some of the dough,

is to spread it out flat on a tray and preferably let it dry in the sun for a

few hours, or otherwise just in a warm place. The aim is not to get it dry

like a baked product, but rather moist and crumbly.

 

This is now a live fermented food, similar in health qualities to yogurt and

it tastes somewhat sour just like yogurt. You may use it with any good spreads

and in addition to salads and other meals just like you use bread. Start with

small amounts and hopefully you come to like it and use it in increasing

amounts.

 

BLENDED CHICKEN OR TURKEY

 

Raw chicken or turkey may be minced or blended. You may cut most of the meat

from the bones and blend them with bone broth or other suitable liquid. You

may flavor this with any herbs or spices, onion and tomato, and drink it as

broth, slightly warmed if you prefer. Any stringy parts may be used for the bone

broth.

 

BONE BROTH

 

Use the soft bones of fowl, or bones and heads of fish. Add one or several

tablespoons of vinegar, depending on the amount of bones you have. Simmer with

sufficient water in a covered non-metal container for at least 3 hours, or

until the bones become brittle and the liquid is nearly neutral. With larger

quantities and longer cooking time you may repeatedly add more water and

vinegar.

Alternatively, use a pressure cooker for 30 minutes, but without adding acid.

When the bones have become soft, blend it all, strain (optional) and freeze in

ice cube trays. Use some of the broth frequently with meals; especially add it

to vegetable salads - it is an excellent source of gelatin, calcium and other

minerals.

 

BEEF JUICE - LIVER BROTH - LIVER JUICE

 

To make liver broth simmer pieces of (organic) liver for 2 hours; strain and

mix with sweet vegetables, cooked or raw. To make beef juice: dice a pound of

lean beef. Put in a jar without water, cover well and stand the jar on a pie

of cloth in a pot filled with water. Boil for 3 hours. Press juice accumulated

in the jar through a strainer and refrigerate or freeze it. Sip a teaspoonful

5 to 10-times daily and keep it in the mouth for some time. Make fresh weekly.

Occasionally the juice may be made of liver instead of beef. Beef juice is

indicated in cases of serious muscle weakness. This is an Edgar Cayce recipe.

 

BUTTER SPREAD

 

In order to cut down on butter consumption, lightly warm some butter and mix

it with an equal amount of extra virgin olive oil. Add lecithin, chopped

onion, kelp, herbs and spices to taste. Alternatively or in addition to using

oil,

butter may be mixed with an equal amount of hot gelatin; flavor to taste. Keep

the butter spread refrigerated.

 

FISH, MARINATED

 

Dice the fish and cover with lemon juice or diluted cider vinegar or a

mixture of both. Refrigerate overnight; add onion, cooked or raw or herbs and

spices

and possibly some juice or leaf or green skin of papaw. Eat with vegetables

or sprout salad. You may also marinate liver or other soft cuts of meat.

 

FRUIT BALLS

 

These are for festive occasions. Mince any of following: nuts, sesame or

sunflower or pumpkin seeds, fresh coconut, dried fruits such as apricots, dates,

mixed peel, papaya, pineapple. Mix well, add lemon juice to taste and also

lecithin; bind with oil. Make into small balls and roll in desiccated coconut.

For

different flavors add carob powder or spices to the mixture.

 

HOMMOS

 

This may be used as bread spread or as an addition to meals. Soak chickpeas

(garbanzo beans) overnight. If viable sprout them, otherwise use soaked raw or

soaked and cooked for a few minutes only. Puree the prepared chickpeas in a

blender and mix with any combination of the following: olive oil, tahini,

lecithin, cayenne, kelp herbs or spices. Keep refrigerated.

 

HOT VEGETABLE JUICE

 

Normally you drink fresh vegetable juice cold. However, in cold weather you

may enjoy drinking it hot, flavored like a broth. Use a handful of fresh green

leaves, add cabbage, celery, tomato, cucumber - whatever is available - and

finally some sliced carrot, pumpkin or beetroot. Mix this in an electric

blender, together with a suitable hot liquid, for instance herb tea, bone broth,

or

just water. Strain, and press the residue. Try to keep the temperature of the

broth below 500C/1200 F.

 

A juice extractor may be used instead of the blender. You may also mix the

hot liquid with some freshly pressed juice. Flavor the drink to taste; you may

use herbs, spices, miso, kelp, oil, lecithin, egg yolk, food yeast or molasses

in any combination you like. Drink the juice immediately, taking sips. Another

possibility is to simmer the residue left over from juicing in water for ten

minutes, strain; add some flavoring and drink hot.

 

JELLIES

 

Dissolve 4 teaspoons of white, unflavored gelatin in one pint of hot water.

Pour it over diced fruits or over sprouted seeds and diced or grated vegetables

(for example, cucumber, tomato, carrot or chopped onion). You may add herbs,

spices, kelp and salt. Alternatively, the gelatin may be dissolved in a

smaller amount of hot water and mixed with an appropriate amount of fruit juice

or

fresh vegetable juice. Refrigerate for setting. Instead of commercial gelatin,

a gelatinous bone or fish broth is preferable. Gelatin aids in the absorption

of vitamins and minerals.

 

LINSEED - YOGURT

 

The following combination may be used as a snack before or between meals or

instead of any meal, it is especially good as a breakfast. Mix half a cupful of

ground linseed with some more linseed oil or olive oil or melted coconut oil,

a tablespoon of bee pollen, sliced or blended bananas, lecithin granules and

enough yogurt, seed cheese or seed milk for a smooth consistency. You may also

add some chopped fruit or berries.

 

Further recommended additions are: 1 or 2 teaspoons of barley grass or wheat

grass powder (if not using fresh grass juice), spirulina (my favorite),

chlorella or other algae and, instead of yogurt, 1 teaspoon of powdered

acidophilus

culture or several high-potency acidophilus capsules. As liquid component you

may also try fresh vegetable juice, grape juice, apple juice or any other

liquid. See also Spirulina-Pollen-Linseed Mix.

 

MINCED MEAT

 

Use only mince from lamb or organic meat; do not use anything from a feedlot.

Keep larger amounts frozen in meal-size portions. You may flavor a portion

with chopped or grated onion, radish, ginger and tomato, use chili, and squeeze

some lemon or limejuice over it. If possible expose previously frozen or

refrigerated food for several minutes to sunshine before eating.

 

PAPAW SMOOTHIE

 

This may be used as a special health food to aid the digestion as well as in

dissolving tumors or other unwanted growths. Mix in a blender mature green

papaw (when it just starts turning yellow and the seeds are already black) with

skin, seeds and flesh, also banana and any other fruit in season and sufficient

of a suitable liquid, such as a juice or yogurt. Eat on its own or as part of

a meal.

 

POTATOES - grated

 

In addition to baking or steaming potatoes with skin, they may sometimes be

prepared in the following way. Bring a cupful of water to boil, keep the

element on high, add coarsely grated potato and stir for 2-3 minutes. This

leaves

the potato semi-raw with a quite distinct flavor; add kelp, oil and so on and

eat with vegetables or sprouts.

 

PROTEIN DRINK

 

This is good as a general energy booster especially if you have blood sugar

problems or lack of energy and it is also excellent when used 30 minutes before

a meal to reduce appetite if you want to lose weight. Mix in a blender: one

or more spoonfuls each of bee-pollen, green barley juice powder, ground

linseed, spirulina and chlorella or any combination of these in a suitable

liquid.

This may be seed milk or any other kind of milk or juice such as grape juice or

apple juice. See also the Spirulina-Pollen-Linseed Mix.

 

REJUVELAC (FERMENTED SEED DRINK)

 

Wash a cupful of whole grain (preferably organically grown) and cover with 2

cups of warm water. Suitable are rice, millet, rye and other grains. Keep in a

glass or porcelain container in a warm place. Pour off the liquid the next

day or when it tastes slightly sour. Use, possibly cooled, as a refreshing drink

on its own, not with or after meals. The grains may then be cooked or

sprouted. Use the ferment only if it has a pleasant taste and smell otherwise

discard

it. Rejuvelac is not suitable for sensitive and yeast-allergic individuals.

 

RICE DISHES

 

Cook the rice until almost soft and most of the water has evaporated. Add a

small quantity of apples, cover, cook until the apples are soft and then mash

them. Add cinnamon, oil, lecithin and kelp. Possibly eat cold as dessert. As an

alternative, add apple puree to the cooked rice. You may also try rice with a

sauce based on blended raw carrots and other sweet vegetables or bananas.

 

Healthier than cooked rice is sprouted and blended rice. Wash and soak a

sprouting variety of brown rice overnight. After sprouting blend it and add

other

flavoring ingredients, such as banana, olive oil, kelp, carob, lecithin, for a

sweet meal also some pitted dates. Blend again and eat this instead of a

breakfast cereal. If this is too gritty for you, then strain the rice puree

after

the first time of blending or cook it.

 

SAUERKRAUT

 

Use a wooden barrel or earthenware pot of suitable size. Place a layer of

shredded cabbage 10-15 cm/4 - 6 inches deep in the container. A small amount of

salt and some herb seeds, such as caraway, fennel or cumin, may be sprinkled

over it; other shredded vegetables may be added for flavoring. Press the first

layer down, then add another layer and so on. The cabbage must be completely

saturated with its juice and no air pockets left. Cover the contents with

cheesecloth, place a wooden cover over it and weigh down with a heavy stone.

Leave

at room temperature

..

From time to time, after several days, remove foam and mildew from the top,

wash the cheesecloth, board and stone with warm water and then put them back.

After about 2 weeks it should be ready for eating. Store the container in a

cool place, or fill the sauerkraut in jars and refrigerate. Eat it raw and drink

the juice as well. Raw sauerkraut may not be suitable for sensitive

individuals but should be fine if cooked.

 

This recipe may occasionally fail because the barrel is contaminated. To

avoid this, thoroughly clean the barrel with steam or boiling water before use.

To

make it easier for beneficial bacteria to develop, you may either sprinkle

some organic cider vinegar into the different layers or add some acidophilus

culture.

 

SEED CHEESE/SEED YOGURT

 

Soak oily seeds such as almonds, nuts, sesame, pumpkin or sunflower seeds for

8-12 hours. Puree in an electric blender with the addition of acidophilus

culture. If not yeast sensitive, you may also experiment with adding rejuvelac

instead. Keep in a warm place for several hours until the desired degree of

sourness develops. Refrigerate and use within 3 days. If it is too sour or if

curd

and whey have separated, just strain and discard the whey, possibly even

rinse the curd. You may use seed yogurt as part of a salad dressing, for

flavoring

meals or as bread spread. The more sensitive you are, the less sour it should

be when you use it. If it smells or tastes bad, discard it.

 

SEED MILK

 

Soak almonds, rice or sunflower kernels overnight or for about 12 hours. The

simplest way is to change the water, blend the soaked seeds in an electric

blender and press them through a strainer. You may either drink the liquid

immediately or refrigerate. You may cook the residue of the rice and add the

residue

of the oily seeds to any breakfast mix (possibly remove almond skins before

blending). However, a much better way is to wait until the seeds start

sprouting. This removes any enzyme inhibitors and provides natural sweetness and

enzymes to the milk. In this way you may even use much cheaper unhulled

sunflower

or pumpkin seeds for making milk.

 

SMOOTHIE

 

Mix in a blender mature green papaw (skin, seeds and flesh), banana, any

fruit in season, possibly a raw egg, and a suitable liquid such as fruit juice

or

vegetable juice, seed milk or yogurt. After blending you may fortify it as

described for the spirulina-pollen-linseed mix.

 

SOYMILK

 

Self-made soymilk is less harmful than commercial soymilk and mainly

recommended for making yoghurt. Soak whole soybeans for 2 days in the

refrigerator,

changing the water several times to remove all the anti-nutrients. Then blend

and strain through a cheesecloth. Bring the strained liquid to boiling and

simmer for 3-5 minutes, cool quickly and refrigerate until needed. One cup of

dry

beans yields about 3 cups of soaked beans and 2-3 litres of soymilk. When using

this to make yoghurt add a tablespoon of raw honey as food for the starter

bacteria.

 

SPIRULINA-POLLEN-LINSEED MIX

 

I recommend this as a basic snack or meal: Mix one teaspoon of spirulina, two

of barley or wheat grass powder and three each of pollen and ground linseed

with a suitable liquid (you may change the composition of the mix as it suits

you). This may be seed milk, seed yogurt or (goats') milk yogurt, fresh

vegetable juice or grape juice, smoothie made with raw egg, papaw, banana or

other

fruit. Add lecithin granules, coconut oil or extra-virgin olive oil, and

suitable powders (e.g. slippery elm, selenium yeast or kelp) or crushed tablets.

You

may make the consistency so that you can drink it, or like porridge to eat

with a spoon.

 

SPROUT SALAD

 

Mix a variety of freshly rinsed sprouted seeds with a combination of fresh,

raw vegetables, basically using whatever is available. Most suitable are

sprouts of mung beans, lentils, sunflower seeds and fenugreek together with

finely

grated beetroot, carrot and turnip or radish. Tomato and cucumber (try grated)

are good for flavoring. If you have difficulty chewing, you may put all of it

through a mincer or if very weak and debilitated, even liquefy and drink it.

 

The key to enjoying a salad is to find a delicious dressing. Experiment until

you succeed. I recommend a general dressing of extra virgin olive oil, lemon

juice or whole blended lemon or cider vinegar or rosehip powder, any fresh or

dried herbs or spices, possibly a dash of cayenne. These may be added

individually or mixed beforehand and refrigerated in a jar. You may flavor olive

oil

by mixing in a jar one part of tahini with 3-10 parts of oil, lemon juice and

lecithin. For health improvement you may add ground linseed and kelp to the

salad. Start by adding very small amounts of kelp until you come to like it. Raw

egg yolk is a good addition to the dressing, and possibly seed cheese or sour

milk. You may also flavor this salad with tofu or yogurt.

 

SWEET VEGETABLES

 

Use any combination of the following: sliced pumpkin, sweet potato, onion,

turnip, carrot and tomato. Adjust the cooking water so that finally all of it

has evaporated. Vegetables with short cooking times (tomato, pumpkin) may be

added later to preserve their flavor. Also any salt, kelp, oil, curry, cayenne,

herbs and spices are best stirred in at the end of cooking.

 

YOGURT - CLABBER MILK - COTTAGE CHEESE

 

It is essential to repopulate the intestines with beneficial lactobacilli,

especially L. acidophilus in the small intestines and bifido bacteria in the

large intestines. Instead of or in addition to using high-potency

acidophilus/bifido capsules or powders, you may use a self-made fermented

product or yogurt.

This may be made from fresh unpasteurized cows' milk, goats' milk, rice milk,

self-made soymilk or a mixture of ingredients based on pollen and honey.

Commercial cows' milk acidophilus/bifido yogurt (preferably organic or

biodynamic)

may be used as a starter. I do not recommend habitually using commercial

soymilk.

 

The commonly used yogurt based on cows' milk has some problems in that many

individuals are allergic or sensitive to some ingredients of cows' milk. It

often is mucus forming and is also high in estrogen, which is not good for

various female cancers. According to the blood group diet, cows' milk is only

acceptable for those with blood group B and possibly AB. However, if not

sensitive

to it, then yogurt made from fresh raw cows' milk can be beneficial in

moderation.

 

You may just use rice as a base for making yogurt. Cook soaked (organic)

brown rice in plenty of water, after cooling blend and strain. Add starter

culture

and 2 teaspoons of raw honey to the strained rice water. Rice yogurt does not

set - drink it when it turns slightly sour or smells slightly fermented. You

may make sweet rice milk yourself by blending and straining spouted brown

rice. This is sweet enough by itself so that no added sweetener is required.

 

However, the most recommended yogurt is based on pollen and honey. For this

you may add to one liter of (energized) water and starter 5 - 10 teaspoons of

pollen, 2 or 3 tsp. of raw honey, 1 or 2 tsp. of kelp powder, and possibly

several teaspoons of spirulina or chlorella or cereal grass powder. You may

experiment and use more or less of the indicated amounts and also different

ingredients. As with rice milk, this does not set and is used when it starts

frothing

and tasting somewhat acid.

 

As initial starter use one teaspoon each of powdered acidophilus and bifido

cultures, or a mixed culture of these or high-potency capsules or a commercial

yogurt containing these. Do not use commercial yogurt or starter with only

bulgaricus and thermophilus bacteria. Subsequently use up to a cupful of the

previous batch as starter. Preferably use the liquid or whey as starter because

it

contains the most bacteria. The more of the starter you use and the warmer it

is, the sooner it will be ready.

 

If you do not have a yogurt maker mix 2 - 3 cupfuls of any type of milk or

pollen-honey liquid with a cupful of starter and keep in a jar standing in a

container with hot tap water. It usually takes only a few hours to set. With

powdered cultures it may take 6 - 10 hours. In cold weather renew the hot water

every hour or keep the jar in a warm place. Alternatively, the milk may be kept

warm by putting it in a box, or some other small, enclosed space, together

with an electric bulb or other source of heat. Refrigerate the yogurt when it

just starts setting, as it continues to become firmer and more acid during

storage. If it becomes too sour, use less of the whey as starter and you may eat

only the strained curd or neutralize the acid.

 

To make sour milk (clabber milk), leave raw, unheated milk in a flat bowl in

a warm place for 1 - 2 days until the milk sours and coagulates. You may add a

yogurt or acidophilus starter. For making cottage cheese, wait until curd and

whey have separated and strain or press the curdled milk through cheesecloth.

 

VEGGIE BURGERS

 

Soak overnight one cup of chickpeas or lentils; next morning replace the

water and blend. Soak two cups of rice overnight and cook. Combine the blended

legumes with the cooked rice and add some buckwheat flour or an egg to bind.

Flavor with any combination of the following: miso, soy sauce, fresh parsley,

coriander, cumin, fresh ginger, onion, and any other herbs or spices. Form flat

burgers, and bake crisp in a grill or a non-stick pan.

 

 

Chapter 2: FOOD GROUPS AND DIETS

http://users.mrbean.net.au/~wlast/HF2-1.html

? Food Groups

http://users.mrbean.net.au/~wlast/HF2-1.html

? High-Quality Diet

http://users.mrbean.net.au/~wlast/HF2-2.html#quality

? Raw Food Diet

http://users.mrbean.net.au/~wlast/HF2-3.html

? Slimming

http://users.mrbean.net.au/~wlast/HF2-3.html#slimming

? Hypoglycemia Diet

http://users.mrbean.net.au/~wlast/HF2-3.html#hypoglycemia

? Water and Juices

http://users.mrbean.net.au/~wlast/HF2-4.html

? Recipes

http://users.mrbean.net.au/~wlast/HF2-5.html