1 cup ground almonds
1 cup ground walnuts
1 cup ground pumpkin seeds
1 cup raw sesame seeds
½ cup bell pepper, chop
1 cup fresh cut corn
½ cup raw cashew butter
6 tomatoes, chop
4 scallions, chop
2 Tbsps Bragg Liquid Aminos
juice of 1 lemon
2 Tbsp Bragg Olive Oil
¼ cup distilled water
shake of Bragg Sprinkle

Mix all ingredients together and press firmly into a jello mold. Chill until firm, serve on bed of lettuce. Makes 6–8 servings.

3 cups of dried fruit shredded coconut or (pitted dates, dried apricots, finely chopped raw nuts raisins, or dried fruit of choice)

In food grinder, grind dried fruit until fine. Shape into small balls. Roll balls in shredded coconut, chopped nuts or both.

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Soak lentils in warm water for 4 hours or overnight. Put lentils, corn, onion and celery through food grinder. Add other ingredients and mix together. Form into patties. Serves 4.

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The combination of crunchy texture and dry, sweet, tart flavor has made grapes an ever popular between meal snack as well as a refreshing addition to both fruit and vegetable salads. American varieties are available in September and October while European varieties are available year round.

CLICK HERE TO SEE ORIGINAL STORY

CLICK HERE TO SEE ORIGINAL STORY

Vegetables and fruit, both raw or lightly cooked, are among the “curative” foods, and should represent at least three-fifths of the diet. These foods not only contribute vitamins and minerals to the diet, but add the fiber required for proper body functioning, in addition to helping maintain the alkaline reserve of the body. They add variety, color, tasty flavor and texture to your meals. For some people vegetables are an unappetizing, uninteresting food – sad loss! The customary method of over-cooking garden-picture vegetables and serving them straight from a pool of surplus cooking water is certainly an unappetizing way to serve nature’s gifts. Any cook with ingenuity can prepare a vegetable to be a beautiful delicacy. Properly prepared vegetables, raw or cooked, combined with delightful herb seasoning will enhance flavors and conserve vitamins, minerals, and food value. It is not necessary to prepare them with rich sauces or heavy spices. They can be standard items of fine food, exquisitely flavored and served in entirely new ways designed to excite the palate and nourish the body.

Cooking with herbs is a delightful and healthy experience. Herbs enhance the flavor of vegetables. The chapter on cooking with herbs and this vegetable section should be used interchangeably. Vegetables can become healthy delicacies rather than boring foods to be regarded with distaste.

Buying Organic Vegetables for Your Family
It is often very difficult to buy vegetables for a family of two or even four people without running the risk of having leftovers. Of all foods, vegetables have the least food value after they have been cooked and then stored. Vegetables are meant to be eaten as soon as possible after cooking, to obtain the utmost of their vitamin and mineral content. Avoid saving vegetables for a second meal or a second day. Instead buy wisely and cook carefully to avoid waste or leftovers.