Chapter 3 - Vegetables

Asparagus Sauté
 
2 cups fresh asparagus
1 teaspoon grated onion or 1 garlic clove
2 tablespoons olive or peanut oil
Coarse salt and coarse black pepper, as desired
 
Vitamins A, B and C, as well as calcium, phosphorus, iron and other minerals are found here. These vitamins make the necessary co-enzymes that control the important enzyme-controlled reaction, that establishes good health. The eyes are aided by the large amount of Vitamin A here.
 
Break asparagus into pieces 2 inches long, place in saucepan with oil, season. Add garlic section or grated onion and warm quickly over low heat for about two minutes.

Keep turning pieces over and over in pan. Serve in a covered casserole.

Asparagus Cheese Variation

Follow recipe for Asparagus Sauté above, and add grated Parmesan or Romano type cheese

The added protein in cheese is a growth factor and protector for body health.

Mix all ingredients thoroughly and turn into casserole dish to serve, sprinkling more cheese on the top.

Wined Asparagus

2 cups fresh asparagus
2 tablespoons olive oil
1 teaspoon wine vinegar or lemon juice
1 tablespoon white Sauterne wine
1 teaspoon honey

Stimulating wine and natural sugar round out this food as a wholesome energy builder.

Break asparagus into pieces two inches long, place in saucepan with oil and warm quickly for about two minutes, turning pieces over and over. Mix wine vinegar, Sautérne wine, and honey thoroughly and pour over asparagus just before serving.

Artichokes

4 whole artichokes, small
3 tablespoons olive oil 1 small onion, grated
½ cup water
Coarse salt and coarse black pepper, as desired
 
Chlorophyll plus innumerable vitamins and minerals make this a valuable as well as challenging vegetable. The natural sugar is recommended for quick energy.
 
Heat water, season, and place artichokes sprinkled with oil in pan containing water and onion. Sizzle for five minutes using very low heat. Remove from heat keeping cover on for another minute.

Dried Beans

2 cups dried beans (red kidney, fava, navy beans, etc.) 
4-6 tablespoons olive oil
2 tablespoons honey
Coarse salt and red crushed pepper, as desired

High in calories, to be sure, but so high in minerals too!

For Variation:

1 onion, diced
2 stalks celery, diced
1 green pepper, diced
Coarse salt and red crushed pepper
Soak beans in water 48 hours with 2 tablespoons coarse salt. Change water 4 times. Sear onion, celery and green pepper quickly over high heat in frying pan with oil. Combine with the warmed beans and serve in a covered casserole.

Lima Bean Concoction
 
2 cups lima beans
Coarse salt
1 stalk celery with leaves, cut up
1 cup raw green peas
4 tablespoons olive oil
Coarse salt and red crushed pepper, as desired
 
The lima bean can be used either dried or fresh, or frozen. The baby limas are especially high in protein and Vitamins A, B and C. As such, they are of value in growth of bones, teeth and muscle tissue.
 
Follow recipe for soaking above. Mix with fresh vegetables and serve in casserole as with the recipes above for dried beans.

Lima Beans And Fresh Tomato Combine

2 cups lima beans, soaked 48 hours
4 fresh tomatoes
1 onion, chopped fine
1 teaspoon honey
4 slices raw lean bacon, minced
1 tablespoon chopped parsley
2 tablespoons olive, corn or peanut oil
Coarse salt and red crushed pepper, as desired
 
The combination of tomatoes with its high Vitamin C content converts this dish into a richer ABC and mineral reserve for the body.
 
Sauté the beans in oil over slow heat, stirring constantly until warm. Add tomatoes, onion, bacon and parsley and continue to Sauté until all of the vegetables are warm. Add seasoning to taste, and serve in a covered casserole.

Chile

2 cups red beans
4 tablespoons coarse salt
2 stalks celery, chopped
1 onion, chopped
1 green pepper, diced
4 teaspoons Chile powder
 
The important bean again. The chile and vegetables convert this into a high Vitamin C product. A dish to aid the vigorous working man.

Soak beans 48 hours in salt water, changing it 3 or 4 times. Sear quickly in oil over high flame (2-3 minutes until hot and firm), the celery, onion and green pepper. Add the chile powder, salt, and, if desired, 4 crushed tomatoes. In another pan, warm the beans in oil over slow heat, turning constantly until warm. Blend both mixtures together and serve in a covered casserole.

Beets

4 large red beets with greens
3 tablespoons olive oil or butter
1 teaspoon lemon or lime juice
1 teaspoon honey
Coarse salt and coarse black pepper, as desired

A mine of minerals, especially iron for blood building.

Wash and dice beets. Add greens cut into small pieces. If not desired, the green tops may be omitted. Warm over slow heat in either oil or butter, turning constantly. Remove from heat and add honey, lemon juice and seasoning.

Harvard Beets
 
2 cups diced or thinly sliced raw beets
4 tablespoons honey
¼ cup lemon juice
1 tablespoon Sauté rne wine
1 tablespoon olive oil Coarse salt and coarse black pepper, as desired
3 tablespoons water
4 tablespoons whole wheat flour
 
In wheat flour, the iron and niacin (B) for muscle strengthening.
 
Mix flour with water and warm over low heat, stirring constantly. Add honey, lime or lemon juice, Sautérne wine, oil and seasonings. Stir in beets turning constantly over slow heat until they are warm. (3-5 minutes)

Grated Beets

2 cups raw beets, grated
2 tablespoons melted butter or olive oil
1 teaspoon honey
1 teaspoon lemon or lime juice
Coarse salt and coarse Black pepper, as desired

The grating of beets provides an easy step in the digestion of this vegetable. Also useful in constipation disorders (use a little at a time because very effective).

Mix together beets, butter or oil, honey and lemon juice and warm over slow heat turning over constantly. Add seasoning and serve.

Raw Beets And Sweet And Sour Pickle

2 cups raw beets, grated
4 tablespoons pickles, sweet or sour, diced
3 tablespoons honey
1 tablespoon wine vinegar
½ teaspoon coarse salt

An additional amount of Vitamin A for eyes is found here.

Combine all these ingredients, chill and serve,

Raw Beets And Horseradish

1 cup raw beets, grated
1 cup white hot radish, grated
3 tablespoons cider vinegar
1 teaspoon olive, corn or peanut oil
½ teaspoon coarse salt

Appetizing blood builder.

Combine all ingredients, chill and serve as a relish. The longer it is allowed to marinate the stronger and better.

Broccoli

1 bunch of broccoli, cut into 1" pieces
4 tablespoons butter or olive oil
Coarse salt and red crushed pepper, as desired

A good source of alkaline salts for neutralizing the excess acids in the body.
 
Wash and cut or chop broccoli, place into saucepan, add butter or oil and seasoning. Use very low heat and turn over frequently until broccoli is warm. For broccoli au gratin add grated Romano or Parmesan cheese.

Brussels Sprouts In Cheese Sauce

2 cups Brussels sprouts, cut fine or ground
½ cup grated Parmesan or Romano cheese
1 cup certified raw milk
4 tablespoons whole wheat flour
Coarse salt and coarse black pepper, as desired
 
Mostly Vitamin A for the eyes here. Cheese as protein builds bone, muscle tissue and teeth.
 
Warm milk mildly, add butter, cheese, flour and seasoning, stirring constantly over very low heat. Add sprouts and stir until warm. (3 to 5 minutes)

Cabbage

3 cups shredded cabbage
4 tablespoons butter or olive oil
Coarse salt and red crushed pepper, as desired
 
The Vitamin C elevates the cabbage. Eaten raw or slightly warmed as here, it aids in keeping small blood vessels strong and well formed. Shredded, it is easily digested.
 
With the butter or oil and the seasoning Sauté shredded cabbage quickly over low heat, turning over constantly.

Scalded Cabbage

1 head of cabbage, cut into four sections
4 tablespoons butter, olive or peanut oil
Coarse salt and red crushed pepper, as desired
Hot water, enough to cover cabbage

Rich in calcium and other minerals, it helps bone building and neutralizes acids in the system.

Place enough water in pot to cover four sections of head of cabbage and heat it to "hot," but not boiling. In one minute take cabbage out of water, season and use either butter or oil when serving. Some people like lemon juice, also.

Cabbage With Bacon Bits

2 cups shredded cabbage
1 cup chopped raw lean bacon or Canadian bacon
½ cup diced celery
2 tablespoons olive oil
Coarse salt and red crushed pepper, as desired
 
Bacon adds the dietary fat needed in body and aids in regulating body heat {especially good in winter).
 
Sauté the vegetables and bacon combined with oil and seasoning quickly over very low heat. (2 to 4 minutes)

Sour Cabbage

1 cup shredded cabbage
1 cup shredded cabbage, soaked about 1 hour in 4 tablespoons of sour cider vinegar, or use sauerkraut

2 tablespoons olive oil Coarse salt and coarse black pepper, as desired

A tasty variation of the high mineral properties of cabbage,

Combine the cabbage with oil and the seasonings. Sauté quickly over very slow heat turning constantly.

Cabbage And Nut Concoction

2 cups shredded cabbage
½ cups chopped pecans or raw peanuts           
3 tablespoons olive or peanut oil
Coarse salt and coarse black pepper, as desired

The nuts add Vitamins A and B to the C in the cabbage.

Combine cabbage and nuts, olive or peanut oil and seasonings. Sauté quickly over low heat constantly stirring. (2-4 minutes)

Cabbage And Carrots Sauté Ed

1 cup shredded cabbage
½ cup chopped or shredded carrots     
4 tablespoons butter, olive or peanut oil
Coarse salt and coarse black pepper, as desired

Provides natural sugars. Rich in Vitamins A, B and C.

Combine cabbage and carrots with butter or oil and seasonings, and Sauté over low heat, turning slowly and constantly until warm.

Carrots

2 cups raw carrots, grated
3 tablespoons butter or olive oil
Coarse salt and coarse black pepper, as desired
 
Pure carotene, the absolutely perfect form of Vitamin A for the care of the eyes. A source of natural sugar. All very beneficial for the eyes, skin and hair.
 
Sauté the carrots in butter or oil and seasonings over a low heat and stir constantly until warm. (2-4 minutes)

Creamed Carrots

2 cups raw carrots, diced or grated
1 cup certified raw milk
4 tablespoons whole wheat flour
3 tablespoons butter or olive oil
Coarse salt and coarse black pepper, as desired
 
Add the protein in milk and butter or oil and here is nutrition personified. The whole wheat flour contains B vitamins.
 
Combine carrots with milk, flour, butter or oil and seasonings. Stir constantly over very slow heat until warm and a little thickened. (3-5 minutes)

Carrots And Peas

l½ cups raw diced carrots
1 cup fresh green peas
1 tablespoon grated onion, or cut seal-lion
1 stalk celery, diced
3 tablespoons olive or peanut oil
Coarse salt and coarse black pepper, as desired
 
An old favorite, full of vitamins, especially A. Of chemical value to eyes, skin, hair and blood.
 
Combine carrots, peas, onion and celery with oil and seasonings, and Sauté over low heat turning constantly until warm.

Carrots And Celery

1 cup raw diced carrots
1 cup raw diced celery
1 tablespoon grated onions
1 tablespoon chopped parsley
1 teaspoon honey
Coarse salt and coarse black pepper, as desired
3 tablespoons creamed butter, olive oil
1 cup certified raw milk
4 tablespoons whole wheat flour
2 tablespoons butter or olive oil
 
The abundance of Vitamin A in carrots supplements the lack of it in celery. Together they are highly nutritious. Creamed, they are even more protein-rich.
 
Season and Sauté carrots, celery, onion and parsley in honey and butter or oil over slow heat, stirring constantly until warm. To cream the above, warm milk mildly with butter and whole wheat flour and add to the vegetables. (2-4 minutes)

Cauliflower

2 cups cauliflower
3 tablespoons butter or olive oil
Coarse salt and red crushed pepper, as desired 4 tablespoons whole wheat flour, if desired

Vitamins A, B and C and minerals make this an excellent body protector.

Cut cauliflower into small pieces and Sauté in butter or oil and seasoning over low heat, turning constantly until warm. ADD the flour if a "breaded" taste is desired. (3-5 minutes)

Cauliflower Au G Rat In

The added protein in cheese makes this a valuable tissue builder.

Using two cups of cauliflower, follow recipe for creaming carrots. (CREAMED CARROTS) For cauliflower au gratin, follow recipe for BRUSSELS SPROUTS WITH CHEESE SAUCE,

Cauliflower And Fresh Mushrooms

l½ cups cauliflower
1 cup diced fresh mushrooms   
2 tablespoons whole wheat flour
4 tablespoons butter or olive oil
½ teaspoon coarse salt
¼ teaspoon red crushed or black pepper Ingredients for creaming, if desired:
2 tablespoons butter or olive oil
2 tablespoons whole wheat flour
1 cup raw certified milk Coarse salt and pepper

Valuable salts and copper and other minerals. High iodine content.

Sauté cauliflower, flour and seasonings in butter or oil. Remove from heat, add mushrooms, stir and cover until mushrooms are warmed. (3-5 minutes)

Celery
 
2 cups diced celery
2 tablespoons olive, corn or peanut oil or
1 cup of water
½ teaspoon coarse salt
¼ teaspoon black pepper
 
Excellent for nerve tissue. Especially recommended for people who do not sleep well, get up tired, are restless, continually fatigued or nervous and jittery.
 
Sauté celery in oil or water and seasonings over slow heat. Turn constantly until warm. (2-3 minutes) Celery should be eaten RAW, as much as possible.

Creamed Celery

2 cups diced celery
1 tablespoon butter or olive oil
1 tablespoon grated onion
1 cup raw certified milk
3 tablespoons whole wheat flour
Coarse salt and coarse black pepper, as desired
¼ cup almonds, minced
 
Same properties as above. Added milk and butter give a protein plus.
 
Wash the celery well. Warm the milk slowly over very low heat. Add the flour, oil and seasonings. Add celery and onion when the cream mixture is thick enough; (2-4 minutes). May add minced almonds.

Corn On Cob

4 ears of corn in husks Coarse salt and pepper Butter   
4 cups water with coarse salt.

Vitamin A and rich phosphorus help eyes, build teeth and bone.

Place corn in covered pot of hot water. Leave 5 minutes. Serve after removing husks, adding butter and seasoning.

Corn Sauté Ed
 
2 cups raw corn, cut off cob
2 tablespoons butter or olive oil
1 teaspoon honey
½ green pepper, diced
2 tablespoons chopped onion
¼ teaspoon coarse black pepper
 
Protein in butter and milk gives full value to the corn, which is an incomplete protein food.
 
Combine corn, green pepper, onion, honey and seasonings with butter or oil. Sauté in saucepan and stir constantly over low heat until warm. (2-4 minutes)

Oven Corn On Cob

Corn may be placed in a very hot oven for about five minutes with the husks on. Add butter and seasonings and serve.

Creamed Corn Kernels

2 cups raw corn sliced from cob
2 tablespoons butter, or olive oil
1 cup certified raw milk
3 tablespoons whole wheat flour
1 teaspoon honey
1 teaspoon grated onion
2 tablespoons diced green pepper

Coarse salt and red crushed pepper, as desired

A complete protein package.

Warm the milk with flour, seasonings and oil or butter. Combine with corn, onion and green pepper in a saucepan, stirring constantly until warm. Use very low heat. (2-4 minutes)

For Corn Au Gratin:

Add to the Creamed Corn Kernels recipe, grated Parmesan cheese to taste.

Succotash

1 cup raw corn, cut off cob
1 cup raw green lima beans      
3 tablespoons shredded green pepper
1 teaspoon grated onion
Butter or oil to taste

Coarse salt and red crushed pepper, as desired

Beneficial for general building and rebuilding of body.

Combine corn, lima beans, green pepper and onion with oil and seasonings. Stir constantly over very low heat until warm. (3-5 minutes)

Sauté Ed Eggplant

1 large eggplant, cut into
1 inch slices with peel
2 tablespoons butter, olive, or peanut oil
Coarse salt and red crushed pepper, as desired
 
Calorie low and vitamin and mineral high. With peel that is a real cache of mineral properties for building bones, teeth and muscle tissue.

Combine eggplant with oil and seasonings, and Sauté over low heat, turning slowly and constantly until warm.

Eggplant With Whole Wheat

1 large eggplant, cut into 1 inch slices with peel
2 tablespoons butter, olive or peanut oil
4 tablespoons whole wheat flour
 
The B vitamins in whole wheat good for bad nerves.
 
Follow recipe as indicated for SAUTÉ ED EGGPLANT adding 4 tablespoons whole wheat flour. Dip slices of eggplant in flour and Sauté on each side over low flame. (1-2 minutes)

Tomato Eggplant

2 cups cubed eggplant
3 tomatoes, chopped
½ cup diced green pepper
1 stalk diced celery
2 tablespoons olive or peanut oil

Coarse salt and crushed red pepper, as desired

Vitamin C plus rich minerals in eggplant.

Combine eggplant, tomatoes, flour, oil and seasonings. Sauté over low heat, stirring constantly. For variation, add 1 cup raw corn cut off cob.

Eggplant Au Gratin

3 tablespoons grated Parmesan cheese
Milk (usually 1 cup, depending on desired thickness)
 
Highly nutritious in the added protein of cheese and milk. The iron found in eggplant is important for good blood.
 
Add the cheese and milk to Tomato Eggplant recipe, using 1 tomato instead of 3.

Green Beans

1 or 2 cups green beans, cut in French style
lengthwise into 1" pieces
2 tablespoons olive or peanut oil

Coarse salt and red crushed pepper, as desired
 
Vitamins A, B and C—especially A for eyes, and the minerals are fine for the development of bones, cartilage tissue, tendons and teeth.
 
Sauté the seasoned green beans in butter or oil or water over low heat. Stir constantly until warm. (2 to 4 minutes)

For Variation:

Green Beans Almondine

Almonds are a source of natural concentrated vitamins.

Add thinly slivered almonds, raw and salted somewhat.

Green Beans And Corn

2 cups green beans
l½ cups raw corn cut off cob
1 teaspoon grated onion
Coarse salt and coarse black pepper, as desired
1 cup certified raw milk
3 tablespoons whole wheat flour

Coarse salt and pepper, as desired
 
A combination that coordinates into a perfect bone and muscle tissue builder full of vitamins and minerals.
 
Sauté green beans, corn, seasonings and onion in butter or oil over slow heat stirring over and over until warm. Creaming: Warm the milk and whole wheat flour with oil and seasoning over low heat until thick. For Au Gratin, add 3 tablespoons grated Parmesan cheese or ½ cup diced Provolone cheese.

Green Beans With Bacon
 
2 cups green beans, cut French style
4 strips Canadian bacon 2 tablespoons olive oil
2 tablespoons grated
Parmesan cheese Coarse salt and red crushed pepper, as desired
 
Fast tissue and bone builder.

Sauté the beans, bacon, onion and seasonings in oil, over low heat stirring constantly until warm. (2-4 min.) Yellow string beans may be used in the same way. For variation and color use both together in the same recipe.

Buttered Hominy

2 cups hominy grits soaked in water with 4 tablespoons coarse salt for 24 hours
4 tablespoons butter or to taste
Coarse salt and red crushed pepper, as desired
 
High mineral content and added protein make this cereal food a good balanced carbohydrate for energy and body building.

Drain water from hominy. Sauté with seasonings and butter over very slow heat. Stir constantly until warm. (2-4 minutes) Hominy Au Gratin: Add grated Parmesan cheese, as desired.

Sauté Ed Kale

1 bunch fresh Kale
2 tablespoons butter, olive, or peanut oil
Coarse salt and coarse black pepper, as desired
 
Lots of Vitamin A and calcium —good for the eyes, and bone, teeth and muscle building.
 
Cut the kale into 1" pieces. Sauté with seasonings in oil or butter over very low heat stirring constantly until warm. (4 minutes) Kohlrabi, and Leeks may be sau-teed in the same way.

Leeks And Whole Wheat Sauté

1 bunch leeks
4 tablespoons whole wheat flour
3 tablespoons butter or olive oil

Coarse salt and coarse black pepper, as desired

A natural sweet for body.

Cut leeks into small pieces. Toss with flour and Sauté with seasonings in butter or oil, stirring frequently until warm. (2-4 minutes)

Green Baby Lima Beans

2 cups baby lima beans
3 tablespoons butter or olive oil
Coarse salt and red crushed pepper, as desired

Fresh source of Vitamins A, B, C, and minerals for body energy and building,

Sauté limas with seasonings and butter, oil or water over low heat until warm. Stir frequently.

Bean-Corn-Tash

1 cup fresh lima beans
1 cup raw corn, cut off cob      
3 tablespoons butter, olive, peanut oil or water
Coarse salt and red crushed pepper, as desired
½ diced green pepper
½ minced onion

Highly nutritious, especially the peppers.

Combine beans, corn, green pepper and onion with butter, oil or water and seasonings. Stir over low heat, constantly until warm. (2-4 minutes)

Lima Beans And Tomatoes

Use 3 fresh tomatoes instead of 1 cup raw corn in recipe above for Bean-Corn-Tash
Use all other ingredients plus ½ teaspoon ore-gano
 
Extremely wholesome. Tomatoes increase alkalinity in the blood and remove toxins, especially uric acid.
 
Follow the same directions as in Bean-Corn-Tash.

Sauté Ed Lentils

2 cups dried lentils, soaked for 48 hours in water and
4 tablespoons coarse salt.
Change water 4 times.
1 teaspoon grated onion 4 tablespoons olive or peanut oil Coarse salt and red crushed pepper, as desired

A staple food. Beneficial in body building. Use just enough water to cover and be absorbed by the food, to prevent mineral loss in the soaking.

Sauté the lentils slowly with onion and seasonings in oil or butter. Stir frequently until warm.

Mushrooms And Vegetables
 
2 cups diced mushrooms
½ cup fresh raw certified cream
1 large minced onion
½ cup celery leaves, cut up
½ green pepper, diced
1 tablespoon olive oil or butter
Coarse salt and red crushed pepper, as desired
1 Egg (optional)

The Fe salts in mushrooms make this food important for blood building.

Sear the onion in oil and seasonings quickly over a high heat. Add cream over slow heat, stirring constantly until warm. If egg is added, add to the whole mixture away from the heat and at the very end of the process of preparing. Add mushrooms last.

Buttered Mushrooms

1 lb. fresh mushrooms, diced
4 tablespoons butter
Coarse salt and coarse black pepper, as desired
 
The Fe salts and copper indicated above help the blood. No longer is the mushroom used only for exotic flavor and decor.
 
Sauté the mushrooms in butter, stirring over low heat until warm.

Mushrooms And Wild Rice

2 cups wild rice, soaked overnight
2 cups diced fresh mushrooms
1 green pepper, diced
1 diced onion
2 stalks celery with leaves
3 tablespoons olive or peanut oil
Coarse salt and red crushed pepper, as desired
 
Much iron, calcium, and phosphorous as well as ash in wild rice. Since unbleached and with cellulose covers it is perfect to prevent nervous disorders, and heart trouble. With mushrooms and mineral salts good for anemia, and diarrhea.
 
Drain rice if any water is left. Combine with oil and seasonings. In another pan, sear quickly over very high heat, all vegetables except mushrooms, turning constantly. When these are hot (2 minutes) remove from heat, stir in mushrooms, cover pan and let set for about 1 minute. Warm the rice in the vegetables after heating for one minute in another pan. Combine all ingredients and add some soy sauce before serving to give it an oriental

Onions

8 small white onions
4 tablespoons olive, corn or peanut oil Coarse salt and red crushed pepper,
as desired
 
Vitamin A content to aid in the care of eyes and eye membranes and the prevention of night blindness. Full of phosphorous.
 
Peel and wash onions. Sauté in oil or butter or just water. Use low heat, stir constantly until warm. (2-4 minutes)

Scalded Onions

Use same ingredients as above, plus 2 cups water        

Less gaseous in this state than in the raw.

Heat water. Place onions and seasonings in water; let stand 4 minutes.

Onions Au Gratin

Add to the above ingredients:
2 tablespoons whole wheat flour
6 tablespoons grated

Parmesan cheese dash oregano Coarse salt and coarse black pepper, as desired
 
The added protein in cheese and vitamins in wheat flour make for quite a complete vegetable food.
 
Mix onion in flour, cheese and seasonings. Sauté quickly over high flame turning constantly until warm. (3 minutes)

Creamed Onions

4 sliced onions, or
8 small whole onions
1 cup raw certified milk
3 tablespoons whole wheat flour
2 tablespoons butter or olive oil
Coarse salt and red crushed pepper
 
Rich in blood and tissue building elements, with minerals and Vitamins A, B and C. Milk adds to the protein value in the recipe.
 
Warm the milk, and stir in the flour, the oil or butter and seasonings. Add the onions and stir constantly until warm. (3 minutes)

Tomato And Onion Sauté

4 onions, sliced or whole 4 tomatoes, cut into pieces
1 diced celery stalk Dash oregano Basil leaf
3 tablespoons olive oil
1 raw egg Coarse salt and red crushed pepper, as desired
 
Higher Vitamin C value with the addition of tomatoes. Tasty as well as perfect combination for young and old, for increased vim and vigor.
 
Sauté all the vegetables and seasonings with oil over slow heat, stirring constantly until warm. (2-4 minutes) Beat egg and stir into warm vegetables which have been turned into a bowl from which it will be served.

Okra

3 cups okra, sliced into 1" pieces
4 tablespoons olive, corn or peanut oil
Dash oregano

Coarse salt and coarse black pepper, as desired
 
High in Vitamin A {good for the eyes), medium in B (energy and body building), and more in C (good for strengthening the small blood vessels and gums).
 
Slice okra thin. Sauté over fast flame stirring constantly until warm with the oil and seasonings. (2-3 minutes)

Parsnips Sauté

4-6 parsnips
4 tablespoons olive, peanut oil or butter
Coarse salt and red crushed pepper, as desired
 
High in minerals, especially calcium and phosphorous which are needed for bones and teeth.
 
Roll parsnips in oil and seasonings and then Sauté over a slow flame stirring constantly until warm. (3-5 minutes)

Scalded Parsnips

Add 2 cups water to the ingredients above
 
A variation of the root, as valuable as the recipe above.
 
Heat water. Place parsnips and seasoning in water; let stand. (4 minutes) Remove from water. Add oil or butter, and seasonings to serve.

Parsnip Casserole

2 cups diced raw parsnips
1 diced onion
1 diced green pepper
1 stalk celery, cut up
3 tablespoons whole wheat flour
1 beaten raw egg
3 tablespoons olive or peanut oil
4 tomatoes, if desired
Coarse salt and red crushed pepper, as desired
 
An example of a mixture of ingredients that enhance each other and make a perfect wholesome dish.

Combine all vegetables, except tomatoes, with flour and sear over a high flame. (2-3 minutes) Add the mashed tomatoes. When warm, place in casserole, fold in the beaten egg and serve.

Parsnips And Carrots

l½ cups diced parsnips
l½ cups diced carrots
1 stalk celery, cut up
1 tablespoon grated onion or garlic clove
1 diced green pepper 1 raw egg
Coarse salt and red crushed pepper, as desired
 
Both roots beneficial in blood and tissue development, especially for eyes, hair, skin and mucous membranes. The duet is pretty to look at, tasty to eat and full of energy value for the body.
 
Combine all vegetables with seasonings and sear in oil quickly over fast heat until warm. Beat up egg and add to the mixture which has been placed in a covered casserole.

Green Peas And Creamed Peas

2 cups fresh or frozen green peas
3 tablespoons butter, olive or peanut oil
1 teaspoon grated onion, or scallion
Coarse salt and red crushed pepper, as desired
 
Rich in vitamins and minerals and beneficial as well as economical to the body if eaten raw or slightly warmed.
 
Chop scallions and sear first. Add peas and Sauté over slow heat stirring constantly until warm. (2 minutes) Add the salt and pepper just before serving.

Creamed:
2 tablespoons whole wheat flour          
½ cup certified raw milk

More protein.

Make the whole wheat flour into a paste with water and add to the warm milk, butter and seasonings. Warm slowly and stir constantly and then add the peas.

For variation:

Add 1 cup diced smoked ham or 3 slices of raw bacon, cut into small pieces.

Peas And Carrots

l½ cups raw green peas
1 cup raw sliced carrots           
1 clove of garlic or 1 scallion
3 tablespoons butter or olive oil
Coarse salt and red crushed pepper, as desired

Carotene in carrots so important for the eyes.

Sauté over slow flame stirring constantly until warm and serve. (2 minutes) For variation, one may add chopped scallions.

Creamed Peas And Corn

Add to the above ingredients:
2 tablespoons whole wheat flour
½ cup certified raw milk
1 cup fresh corn kernels (cut off cob)
 
Rich and economical protein of utmost benefit to the body if eaten raw or slightly warmed.
 
Make the whole wheat flour into a paste with water and add the milk, butter or oil and seasonings. Warm mildly and add the peas and onion. Use a slow flame to warm thoroughly. (2-3 minutes)

Peas And Carrots And Corn

l½ cups raw green peas
1 cup sliced raw carrots           
3 tablespoons olive oil or butter
Coarse salt, sea salt and pepper
1 cup raw fresh corn kernels (cut off cob)

Your ABCs, and mineral value to boot.

Sauté over a slow flame the peas, carrots, corn, scallion or garlic if desired, and seasoning. Stir constantly until warm. (2-3 minutes)

Peas And Asparagus

l½ cups fresh or frozen green peas
1 cup raw asparagus, diced into
½ inch pieces
2 teaspoons onion, or scallion chopped
3 tablespoons olive, corn or peanut oil
Coarse salt and red crushed pepper, as desired
 
Bones and teeth fare well here. Very nourishing. Usually a favorite, especially with pregnant women.
 
Sauté all ingredients over low flame, stirring constantly until warm. (2-3 minutes)

Peas Au Gratin

2 cups fresh green peas
½ cup grated Parmesan cheese
½ cup raw certified milk
4 tablespoons wheat flour
3 tablespoons butter or oil (olive, corn or peanut)
Coarse salt and red crushed pepper, as desired
 
High in protein. The cheese and milk contribute to body building, repair and energy.
 
Warm milk and add whole wheat flour, butter or oil, cheese and seasonings. Blend in peas. (2-3 minutes)

Peas Potente

2 cups fresh green peas
2 cups corn flour
1 scallion, chopped
1 tablespoon Romano cheese
1 cup diced fresh mushrooms
1 tablespoon olive, corn or peanut oil
5 cups water, less if thickness is desired
 
A tasteful rich tissue builder, a real gourmet taste that is basic in Vitamins A, B and C and mineral value.
 
Coarse salt and red crushed pepper, as desired

Warm water with flour, stirring constantly. Add peas, scallion (pre-seared in frying pan with oil or butter), cheese and seasonings. Stir constantly over low flame until warm. Remove and add mushrooms. Let stand a minute and serve.

Sauté Ed Peppers

3 sliced peppers, seeds retained
1 scallion, cut up
3 tablespoons olive, corn or peanut oil, or water Coarse salt and red crushed pepper, as desired
 
These vitamin packed A, B, C are nutrients for body and blood. High in nutritional value. The seeds have protein properties and serve as true vitamins.
 
Sauté the peppers and onion with oil and seasonings. Use a high flame and turn constantly until warm. (2 minutes)

Broiled Peppers

4 large green peppers Olive oil
Lemon peel, grated
Lemon juice, to taste    
Coarse salt

High nutritional value. The seeds have protein properties.

Broil peppers over high flame. Retain peel or remove as desired. Cut into long strips and combine with oil, salt, lemon juice and lemon rind. Serve as a vegetable or as a relish.

Green Pepper And Tomato Sauce

2 sliced green peppers, with seeds
4 diced large tomatoes
2 thinly sliced scallions
1 beaten raw egg
Dash oregano
Basil leaf
Coarse salt and red crushed pepper, as desired
3 tablespoons olive, corn or peanut oil
 
Again the addition of Vitamin C in tomatoes contributes towards keeping small blood vessels strong and well formed; aids in care of gums, prevents bleeding there, and helps to heal wounds.
 
Sear the green pepper and scallions over a very fast flame. Season the tomatoes and stir into the peppers and scallions over a low flame until all are warm. Turn into a heated serving dish and fold in the beaten egg very quickly to prevent curdling of the egg. The beaten egg then serves as a sauce.

Stuffed Green Peppers

4 green peppers
2 cups Italian Avorio
Rice soaked 4 hours
1 onion, finely chopped 1 celery stalk, finely chopped with leaves
1 cup fresh mushrooms,diced
3 tablespoons olive, corn or peanut oil
Coarse salt and red crushed pepper, as desired
 
A pleasant variation and one usually well liked. The combination of ingredients make for a cache of all the Vitamins A,B, and C plus minerals. The rice is high in thi-amine.
 
Scoop out the insides of the peppers. Sear the peppers quickly under a flame or in a broiler. In a separate pan sear over a fast flame the insides of the peppers, the onion, and celery. Turn the flame low, add the rice and stir until warm. Remove from heat and add the raw mushrooms to the mixture. Then stuff the combination into the seared pepper shells and place in oven at 150 to 200° for 5 minutes. Leave in oven for another five or ten minutes. The peppers will be slightly wilted, but will have retained vital values.

Raw Potato Steaks

2 large well scrubbed, but not peeled potatoes (Idaho type)
2 tablespoons olive or peanut oil
Coarse salt and red crushed pepper, as desired
Dash oregano
1 clove garlic, minced
 
Close in taste to the Chinese water chestnut. Full of Vitamins A, B and C and minerals. A highly nourishing, very economical tissue builder.
 
Cover bottom of frying pan with film of oil. Get the pan very hot. Place the seasoned potato slices (¼ inch thickness) in pan and sear rapidly until they are just slightly tan on each side. Cover with top of pan and allow to stand for about a minute. They will be half raw and hot and very tasty,

Raw Cottage Fries

2 large potatoes in jackets
2 tablespoons olive or peanut oil
½ onion grated or garlic clove Oregano
Coarse salt and red crushed pepper, as desired

The potato with skin is full of vitamins and minerals.

Scrub and slice potatoes ¼ inch thick and place in pan with oil. Season the potatoes. Use high flame and stir as soon as potatoes are bronzed on one side. Cover and remove from heat. Let stand for about a minute and then serve in a covered casserole. They will be crunchy and delicious.

Potato Pancakes

2 cups grated raw potato
1 egg
½ grated onion, or seal-lion, chopped
Peanut or olive oil
Coarse salt and red crushed pepper, as desired
 
Easily digested this way. In the skins are the vitamins and minerals.
 
Mix the potatoes, onion and egg together with the seasonings. Cover the bottom of the pan with a film of oil, drop in spoonfuls of the mixture in the form of pancakes and warm over very low flame until they can be turned over. Remove to a warm platter as soon as the pancakes hold together. They will be hot and tasty. (1 minute for each pancake)

For variation:

Add grated Parmesan cheese, chopped ham or bacon.

"French Fries"

3 potatoes in jackets, cut in strips lengthwise, 1" thick
2 tablespoons peanut or olive oil
Coarse salt and red crushed peppers, as desired
 
The perennial favorite of the American, especially the teen-age set! All of the elements mentioned in recipes with potatoes are here. However with a few more calories. Good for body heat. Fine for a quick pick-up in energy.
 
Season and fry rapidly in shallow oil until slightly tanned not browned. These will be half raw but very tasty. They resemble the Chinese water chestnut this way, or have a more nutty flavor.

Raw Potato, Italian Style

3 potatoes, sliced fine
1 grated onion
1 large green pepper, sliced with seeds
1 teaspoon olive oil
1 raw egg for each serving
Coarse salt and red crushed pepper, as desired
 
Another variation of potato, with all of the vitamins and minerals mentioned in potato recipes. The egg adds the protein touch that balances the nutrient value.

Season and use the oil as a film on a pan and sear the potatoes, pepper and onion. When bronzed, turn over like an omelet, bronze the other side, remove from flame and place in individual pottery covered casserole dishes. Warm the eggs in their shells for about a minute, and break over each serving, covering at once.

"Baked Potatoes" (Air-Dried)

Wash potatoes, heat oven and then turn down to about 150-200°. Put the potatoes in for about five minutes with heat on. Then leave them in oven with heat turned off for about 30 minutes. Wrap potatoes in a damp cloth or aluminum foil and let remain another 10 minutes. These will be half baked and will be moist instead of dry and mealy. If one has a rotisserie one can spear the potatoes on a skewer and let rotate around for about five minutes, and they will be baked sufficiently to be eaten and enjoyed. Also, one can put them into hot coals in an outdoor barbecue or an inside hibachi.

Scalloped Potatoes

3 small thinly sliced potatoes, in jackets
1 small onion, grated
½ cup raw certified milk
2 tablespoons whole wheat flour
3 or 4 tablespoons Parmesan cheese or Cheddar
1 tablespoon olive oil or butter
Coarse salt and red crushed pepper, as desired

Calcium, phosphorous and iron are just what the body needs for vim, vigor and growth.

Using the oil as a film on pan, sear over high heat the seasoned potato slices and onion. Turn over as soon as bronzed and add milk, flour (mixed), cheese and stir constantly until warm. Be sure not to overheat the milk. Place in oven for about 10 minutes at 150 to 200°. Serve with another sprinkling of cheese.

German Style Potatoes

2 medium sized potatoes with skins
1 tablespoon grated onion
1 cup kernels of raw corn, cut off cob
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
½ cup finely chopped green pepper
2 tablespoons olive, corn or peanut oil
Coarse salt and coarse black pepper, as desired

A European flavor here, but the same properties of the valuable potato, plus the high nutrient values in the other vegetables.
 
Cut the potatoes into 1" width slices. Sear in pan on film of oil. The slices will be hard inside but hot . . . Dice these, cover and leave in pan (set aside from the heat). In another pan, sear the onion and pepper, then combine with the corn, parsley and diced potato. Stir occasionally over a low heat until warm. (3-4 minutes)

Potato Chop Suey

2 medium sized potatoes in jackets
1 onion, or scallion, cut fine
1 chopped green pepper with seeds
2 stalks celery, chopped with leaves
2 raw eggs
Dash oregano
2 tablespoons olive, corn or peanut oil
Coarse salt and coarse black pepper, as desired
 
The final Chinese touch with the varied vegetables. The end result is a full-fledged well of vitamins and minerals.
 
Cut the potatoes into 1" slices. Sear in pan on film of oil. The slices will be raw inside, but hot. Dice these, cover and leave in pan and set aside from the heat. In another pan sear the onion, pepper and celery with seasoning desired. Be sure that these vegetables are only heated, not cooked. Mix the vegetables with the potatoes in a serving bowl and stir in the beaten eggs which serve as a sauce. Soya bean sauce may be used for flavoring (a real addition to the Chinese touch).

Pumpkin Grated

2 cups grated raw pumpkin
3 or 4 tablespoons butter
1 teaspoon honey
Coarse salt and coarse black pepper, as desired
 
Surprisingly high in Vitamin A. Full of carotene for the care of the eyes. The seeds when dried out, are another source of pure protein and one of the most perfect of nature's own vitamins.
 
Mix the raw pumpkin with seasonings and melted butter and warm in pan over very slow heat stirring constantly. (3 minutes)

Diced Pumpkin

2 cups diced raw pumpkin
2 tablespoons butter
2 tablespoons honey
Coarse salt and coarse black pepper, as desired

Same as for Pumpkin Grated.

Combine the pumpkin with butter and seasonings. Using a low flame, stir this mixture constantly until warm. (2-3 minutes)

Creamed Rutabagas

2 cups diced rutabagas
3 tablespoons butter or olive oil
1 teaspoon honey
1 cup certified raw milk
Coarse salt and coarse black pepper, as desired
 
Another unusual vegetable that is full of Vitamins A, B and C and minerals—all ready to aid the body in bones, teeth, nerve tissue and heart.
 
Sauté rutabagas with butter and seasonings over slow flame turning constantly until warm. In separate pan, warm milk with butter and flour (mixed with water). Stir in the Sauté ed rutabagas and serve.

This may be varied as "Au Gratin" with the addition of ½ cup of grated Parmesan cheese.

Seared Salsify

2 raw salsify, diced (oyster plant)
3 tablespoons olive or peanut oil
3 tablespoons whole wheat flour
Coarse salt and coarse black pepper, as desired
 
A root, rich in elements that build blood and muscle tissue. Rarely used here in America, but can be fixed in delicious manner for a real change. A poor man's version of oysters.
 
Sprinkle salsify with flour and seasonings. Sear in oil rapidly over high heat, turning constantly. Cover pan for about 3 minutes and serve with melted butter.

Sweet Potato Steaks

2 sweet potatoes in jackets, sliced 1" thick
1-2 tablespoons olive, corn or peanut oil
3 tablespoons honey
Coarse salt and coarse black pepper, as desired
 
The festive sweet potato has a rich supply of Vitamin A as well as B and C and minerals. The carotene aids the eyes. Fine vegetable starch for energy. The natural sugar is excellent for body vigor.
 
Place seasoned potatoes in pan with film of oil. Sear rapidly over very high heat until the potatoes are bronzed on both sides. If desired, pour honey over them, just before serving.

Honeyed Sweet Potatoes

Same ingredients as above

Slice the potatoes, thin

The natural sugar here and the honey increase the value for body energy and vigor. Perfect change and a real holiday treat.

Same as above. After pouring the honey over potatoes, let stand five minutes before serving.

Sweet Potato Pancakes

2 cups raw sweet potatoes, grated
1 or 2 beaten eggs
1 tablespoon honey      
3 tablespoons whole wheat flour
2 tablespoons olive, corn or peanut oil
Coarse salt and coarse black pepper, as desired

Another variation of the elements in sweet potatoes.

Combine the potato and all the other ingredients and drop in spoonfuls on film of oil in pan. Warm like a pancake over very low heat until it can be turned over.

Sweet Potato Sticks

2 sweet potatoes, cut in strips 1" thick
2 tablespoons peanut oil
Coarse salt and coarse black pepper, as desired

Do not cook the fragile Vitamin C out of the potato!

Sear the potatoes on film of oil very quickly until slightly tanned, not browned. These will be half raw, but hot and tasty.

Spinach

1 lb. fresh spinach 1 clove garlic, cut
3 tablespoons olive oil, or butter           
Coarse salt and red crushed pepper, if desired

Rich in Vitamin B-12, it builds the hemoglobin in the blood.

Wash spinach thoroughly in cold water several times. Cut off roots and then tear spinach into small pieces. Place spinach into saucepan, combine with oil, salt, and garlic and stir constantly until warm. (2 minutes)

Creamed Spinach

Same ingredients as above with additions:
½ cup certified raw milk
3 tablespoons whole wheat flour
1 tablespoon olive oil
Coarse salt and red crushed pepper, if desired
 
The low calorie value of spinach permits creaming with peace of mind. In addition to the values stated above, the raw milk helps to complete the protein value; the whole wheat is carbohydrate for food energy. Vitamin B with its riboflavin niacin and thiamine, is excellent for nerves under "stress."

Prepare spinach as described above for recipe SPINACH. In another saucepan, warm milk slightly, add flour (mixed with some water) and butter until hot. Combine this with spinach.

Spinach Special

1 lb. spinach
2 tablespoons olive oil or butter
1 tablespoon grated onion
2 eggs, beaten
Coarse salt and red crushed pepper
 
Calorie low, and full of minerals especially iron.
 
Wash spinach carefully, place in saucepan with oil or butter and onion, and season to taste. Stir constantly over low heat until the spinach is warm. (1 to 2 minutes) Combine with the whipped eggs, serve.

Creamed Spinach Au G Rat In

Note ingredients in

Creamed Spin Ach

Add:
¼ cup grated Parmesan or Cheddar cheese

Even more nourishing with the cheese. A riot of nutrients with vitamins A, B, and C and minerals for the body.

Follow directions for CREAMED SPINACH. Add the cheese along with milk.

Spinach Vinaigra

1 lb. fresh spinach
3 tablespoons wine or cider vinegar      
2 tablespoons honey    
Coarse salt and red crushed pepper if desired

The stimulation of the vinegar and honey add zest to the spinach.

Wash spinach, tear, place in saucepan, season and warm over a fast flame, turning constantly. Blend wine vinegar and honey together, and add to the spinach. Cover saucepan and remove from heat until ready to serve. (2 minutes)

Spinach Cakes

2 cups fresh spinach, chopped fine
2 eggs, beaten
1 tablespoon grated onion
3 tablespoons whole wheat flour
2 tablespoons olive, corn or peanut oil
½ teaspoon coarse salt
¼ teaspoon red crushed pepper
 
A real surprise in pancakes. Full of the benefits of spinach, mentioned in the above recipes.
 
Combine spinach with eggs, onion, flour, and oil seasonings. Drop cakes on pan with light film of oil and using low heat, turn them over as soon as they have the consistency necessary. (½minute on each side)

Baby Yellow Squash

2 cups yellow squash, sliced ½" thick
3 tablespoons oil (olive, corn or peanut) or butter
½ teaspoon coarse salt
¼ teaspoon coarse black pepper

Carotene plus in squash.

Combine squash with oil or butter or water and season to taste. Stir constantly over high heat until squash is warm. (2 minutes)

Mashed Yellow Squash

2 cups yellow squash
3 tablespoons olive oil, or butter
½ teaspoon coarse salt
¼ teaspoon coarse black pepper
 
The easily digested carotene plus vegetable protein. Good for the infant and the aged because it is so easily chewed.
 
Combine squash with oil or butter and seasoning in saucepan. Stir constantly. Put into electric blender and make smooth. Heat over low flame until warmed. (2-3 minutes)

Honeyed Squash
 
2 cups diced summer squash
4 tablespoons honey
2 tablespoons butter
Coarse salt and coarse black pepper if desired

The natural sugar makes this a festive dish abounding in energy for the body.
 
In a saucepan combine squash, honey, butter and seasonings; stir constantly over a low heat until warm. (2-3 minutes)

Squash And Tomatoes

1 cup sliced squash, yellow or green (Italian zucchini)
1 cup mashed fresh tomatoes
1 tablespoon grated on ion, or 1 scallion
2 tablespoons olive oil
Dash oregano
Coarse salt and red crushed pepper
 
The added Vitamin C in tomato stimulates the vigor of the food for the care of small blood vessels and gums.
 
In a saucepan combine squash, tomatoes, onion, oil and seasonings. Stir constantly over a low heat until warm. (2-3 minutes)

Tomatoes

3 fresh tomatoes
1 tablespoon grated onion, or 1 scallion
1 tablespoon honey
½ teaspoon oregano
⅛ teaspoon basil leaf, crushed
Coarse salt and red crushed pepper

Vitamin C!

Combine the tomatoes, onion, honey and seasoning, if desired. Over high heat, stir constantly until warm. (2-3 minutes)

Broiled Tomatoes

Same ingredients as above.

Cut tomatoes in halves, broil under high heat (1 minute on each side) and then season and serve.

Tomatoes Au G Rat In

Same ingredients as for TOMATOES Add to this:       
4 tablespoons grated
cheese, Parmesan, Cheddar, or Provolone
2 tablespoons whole wheat flour
1 tablespoon olive oil
 
Cheese adds to the tissue building properties of the recipe.

Coarse salt and red crushed pepper, fresh pepper, if possible.

Combine all ingredients, and add cheese, flour and seasonings. Heat until hot and serve.

Escalloped Tomatoes

3 tomatoes
1 grated small onion or 1 scallion
1 diced fresh green pepper
2 stalks celery, chopped
2 tablespoons olive, corn or peanut oil
3 tablespoons whole wheat flour
3 tablespoons cornmeal Dash oregano 1 Basil leaf
½ teaspoon coarse salt and fresh red pepper
 
High Vitamin B of whole wheat flour and minerals aid in body building, energy, bone and teeth construction and repair.
 
Sear onion, pepper and celery over high heat. Combine with tomatoes and oil with seasonings, flour and corn-meal. Warm over a low heat and serve. Grated cheese may be added.

Tomato-Corn Surprise

4 tomatoes, quartered
1 cup corn, cut off cob
2 scallions, cut
½ green pepper,
chopped Olive oil
½ teaspoon coarse salt
¼ teaspoon red crushed pepper, or fresh red pepper

Contains cellulose, good for elimination. The incompleteness of protein in corn is overcome by the tomato.
 
Add tomatoes and corn to the already seared onion and peppers. Add the seasonings and warm over a low heat. (2 minutes)

Yellow Turnip Strips

6-8 fresh yellow turnips,
sliced lengthwise 2 tablespoons butter, olive, or peanut oil
½ teaspoon coarse salt
¼ teaspoon coarse black pepper
 
Vitamins B and C and minerals, especially calcium and phosphorus, all lead to energy. Also aids in blood building, and bone, teeth, and nerve tissue structure and repair. Carotene is for eyes and eye membranes.

Sauté the strips of turnips on film of oil or butter. Turn over once, season and serve. Use a high heat when searing. (2 minutes)

Mashed Yellow Turnips

Same ingredients as above
Blend in an electric mixer. Heat and serve.

White Turnips

2 cups diced turnips
2 tablespoons olive, corn or peanut oil
1 tablespoon grated onion
½ teaspoon coarse salt
¼ teaspoon coarse black pepper

Like all root vegetables, a good source of minerals.

Place ingredients into saucepan, stir constantly and warm over low heat. This also may be mashed in an electric mixer. Add butter or oil and season. (2-3 minutes)

Turnip Pancakes

2 cups grated turnips
2 eggs, beaten
1 grated small onion
3 tablespoons whole wheat flour
1 teaspoon honey
1 tablespoon olive, corn or peanut oil Coarse salt and coarse black pepper, as desired
 
A pleasant variation of the vegetable for the replenishment of vitamins, minerals and protein.
 
Combine all the ingredients. Use an electric blender, if you wish. Drop as patties on a film of oil in pan. Use low heat. As soon as patties take form, turn them over. (1 minute on each side) Do not brown!

Turnip Greens

1 lb. turnip greens
2 tablespoons olive or peanut oil
2 cloves of garlic, minced
Coarse salt and coarse black pepper, as desired

Chlorophyll to sweeten the mouth.

Chop the greens into small pieces. Put into saucepan with oil, garlic and seasoning. Add ½ cup of water if necessary. Usually the water on the leaves is enough. Stir constantly over low heat until warm. Cover pot until warm (away from heat). (1 minute)

Turnip Green Patties

Same ingredients as above
Add: Good for skin, and excellent for
2 eggs, beaten  elimination.
3 tablespoons whole wheat flour

Combine all ingredients and drop into pan on film of oil. Use low heat. When formed as pancake, turn over. (½ minute on each side)

Turnip Green Patties And Ham

Same ingredients as for

Turnip Green Patties

Add: 1 cup cubed raw smoked ham

Added animal protein and fat enrich this dish.

Combine ingredients and proceed as usual with pancakes, (as above) Do not brown. (½ minute on each side)

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