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Thursday, September 26,1996



        Mystically Baked Eggplant* with 

        Nirvana Noodles

        [“Be”-ness Garden Medley]

        [Garden Salad], with 

        HOSH Chanting Cilantro Dressing*

        Holy Italian Whole Wheat Bread and Butter

        Classless Crunchy Top Apple Pie*

        Sal-Om Suwannee Slush*


* = recipe

[ ] = cook's choice of ingredients

Mystically Baked Eggplant

(Preparation time:  1 hour)

(Serves: 6)


5-6 medium eggplants, peeled and sliced in rounds

¼ cup + 2 tablespoons olive oil

1 can tomato puree + 1 – 1 ½ cups water

½ teaspoon fructose

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh parsley

1 small sliced green pepper

½ to ¾ cup of walnut pieces

¾ cup finely grated parmesan cheese

½ cup coarsely grated mozzarella cheese


            Salt the eggplants and set them aside about ½ hour to drain.

            While the eggplants drain, place ¼ cup olive oil in a skillet, add the tomato puree and slowly stir until the olive oil has been absorbed by the puree (about 2-3 minutes).  Stir in the water, fructose, and spices.  Heat to just boiling.  Lower heat and simmer for about 20 minutes.

            Preheat oven to 350 degrees.  In a skillet, brown both sides of eggplant slices in 2+ tablespoons olive oil.  Also brown the green peppers.  Spray coat a baking dish and place one or two layers of eggplant across the bottom.  Sprinkle the eggplant with green peppers.  Cover that with a sprinkling of walnuts.  Pour the sauce on all and sprinkle on, first the parmesan cheese, then the mozzarella cheese.  Bake for 20-35 minutes, until the top is lightly browned.


HOSH Chanting Creamy Cilantro Dressing

(Preparation time:  10 minutes)

(Allow time to make the yogurt cheese if necessary)

(Serves:  6)


¾ cup buttermilk

3 tablespoons vanilla yogurt cheese (about the

consistency of sour cream)

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh parsley

½ teaspoon tamari (optional)

Dill (Optional)


            Mix all together in a small bowl or shake together in a jar.  Cover and chill.  Stir again before serving.


Crunchy-Top Apple Pie

(Preparation time: 1 hour)

(Serves:  8)


1 9” pie crust

1 egg yolk

4 heaping cups fresh, sliced apples

2 tablespoons flour

½ teaspoon cinnamon

Couple of dashes of nutmeg

Juice from 1 large lemon

¼ cup honey

5 tablespoons butter & 

3 tablespoons honey melted together

2 cups raw rolled oats

½ teaspoon cinnamon

½ cup chopped almonds (or walnuts)

¼ cup flour

½ teaspoon salt


            Brush the crust with the yolk.  Let stand while you prepare the filling.

            Toss fruit with flour and spices until evenly coated.  Drizzle lemon juice and honey over batter.  Mix together.  Let stand while you prepare the topping. 

            Combine the last six ingredients and mix well.  This is the oat topping.

            Pour the fruit filling into the crust.  Cover the filling evenly with the topping and pat the topping firmly into place.

            Bake 35-45 minutes at 400 degrees.  Turn temperature down to 375 after ten minutes.  If the top browns too quickly, cover the pie with foil.  


Sal-Om Suwannee Slush

(Preparation time:  20 minutes)

(Allow time for the apricot mixture to freeze)

(Serves:  6)


1 16-ounce can unpeeled apricot halves in light

syrup, drained

¾ cup frozen orange juice concentrate

1 5½-ounce can (¾ cup) apricot nectar

¼ cup turbinado sugar

1 1-liter bottle carbonated water or ginger ale, chilled

Orange peel curls


            Place apricots in a blender or food processor, cover and blend until pureed.  Add concentrate, nectar, and sugar.  Cover and blend until combined.  Pour into a freezer container.  Cover and freeze until firm.

            To serve, allow the frozen mixture to stand at room temperature for 10 minutes.  Scrape a large spoon across the frozen mixture; spoon into glasses, filling half full.  Fill glasses with carbonated water; gently stir until slushy.  Garnish with orange peel curls.




Friday, September 27, 1996




                    Far East Fig-Walnut Compote*

                    But Not Serious Scones






                     Grilled Marinated Tree of Life Tofu*

                     Squash-Baked Wild Rice with Fruit and


                     Sacrifice Sauté of Zucchini 

                     Cranberry-Raspberry Spinach Salad*

                     Fresh Whole Wheat Bread and Butter 

                     Fresh Figs with Ricotta Cream Topping*




                     Sat-Guru Veggie Platter

                     Harbingers Lemon Mint Dressing                                                                                                              

Far East Fig-Walnut Compote

(Preparation time:  20 minutes)

 (Serves:  6)


1 pound fresh (or dried) figs, stems removed

½ cup pear nectar

1 tablespoon lemon juice

2 drops vanilla extract

2 tablespoons chopped walnuts


            Place figs in pan and add the nectar and lemon juice.  Cover and cook over medium heat until figs are heated through and plump, about four minutes.              Place in individual serving bowls.  Top with walnuts.


Grilled Marinated Tree of Life Tofu

(Preparation time:  30 minutes)

(Allow time to marinate overnight, or at least 4 hours)

(Serves:  6) 


1 pound firm tofu

3 tablespoons tamari

2 tablespoons honey

½ cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons each:  chopped basil, chopped cilantro, chopped parsley


            Cut tofu into 6 slices.  Place into container.

            Mix the remaining ingredients, and pour that mixture over the tofu.  Marinate for at least 4 hours (overnight is better).

            Grill the marinated tofu for a few minutes on each side.


Squash-Baked Wild Rice with Fruit and Pecans

(Preparation time:  1 hour) 

(Serves:  4)


1 winter squash (about 8” in diameter), cut in half,

scrape out seeds & loose fiber

1/2 cup wild rice

1/2 cup brown rice

1/2 teaspoon grated orange peel

1/2 teaspoon grated lemon peel

2 tablespoons fresh lemon juice

2 dried figs, chopped

2 dried apricot halves, chopped

1 tablespoon chopped raisins

1/4 cup coarsely chopped pecans

1/3 cup diced, peeled green apple

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1 teaspoon salt

Pepper to taste

2 1/2 tablespoons vegetable broth powder mixed in

2 1/2 cups water

3/4 cup apple cider or juice


            Place all ingredients (except the squash) in a pan and bring to a boil.  Cover and simmer 45 minutes.

            Bake squash in baking dish in 350 degree oven for 30 minutes.

            Remove the bay leaf, then spoon rice mixture into squash halves.  Bake at 350 degrees until squash is tender (about 20-30 minutes).

            Cut each half of squash, in half again.  Serve 

Cranberry-Raspberry Spinach Salad

(Preparation time:  50 minutes)

(30 minutes chilling time)

(Serves 6-8)


1 10oz package fresh spinach, washed, stems removed and torn

1/3 cup dried cranberries

1 10 oz package frozen red raspberries in syrup,

thawed (or 1 ½ cups fresh)  

1/4 cup honey or fructose

2 teaspoons cornstarch

1/2 cup cranberry-raspberry juice cocktail

1-2 tablespoons apple cider

1/4 teaspoon celery seed

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 cup broken walnuts

1/4 cup sunflower seeds


            In a salad bowl, toss the torn spinach and cranberries.  Chill.

Dressing:  In a blender or food processor, blend raspberries till smooth; strain through a sieve to remove seeds.  Discard seeds.

            In a medium saucepan stir together fructose and cornstarch; stir in strained raspberries, cranberry-raspberry juice cocktail, apple cider, celery seed, cinnamon, and cloves.  Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more.  Transfer to nonmetal bowl.  Cover and chill till serving time.

            Just before serving toss into the spinach-cranberries, the walnuts and sunflower seeds.  Drizzle ½ of the dressing over the salad.  Reserve the remainder in a separate nonmetal container to place on table or use another day.

Fresh Figs with Ricotta Cream

(Preparation time:  30 minutes) 

(Serves 6)


8 ounces whole milk ricotta

2 tablespoons honey (or more, to taste)

a few drops of almond extract

¼ teaspoon vanilla extract

15-20 fresh figs, cut in quarters (leave a few cut in half

to place on top of dessert)

Maple Syrup


            Place ricotta in a mixing bowl, and whip with an electric mixer at high speed for about 5 minutes until very smooth.

            Gradually add the honey, and keep beating until it is incorporated.

            Mix in the extracts.

            Place the quartered figs in custard cups.  Drizzle maple syrup over the figs.  Add a dab of ricotta cheese.   Place one or two fig halves on top.



September 28, 1996



Recommended Fast





                    Pure Consciousness Fruit Salad (apples,

             pears, pineapple, oranges, grapefruit,

             kiwis, prunes, figs, etc.)

                    Ravioli in Butter topped with 

                    Parmesan Cheese

                    Cranberry Cooler*

Cranberry Cooler

(Preparation time:  10 minutes)

(Serves:  6)


1 6-ounce can frozen limeade concentrate

2 ¼ cups water

2 ½ cups cranberry juice cocktail

1 12-ounce can seltzer water

Lime wedges


            Mix limeade concentrate, water and cranberry juice.  Chill until ready to serve.  Stir in seltzer water.  Serve over ice with lime wedges.




Sunday, September 29, 1996





                    Third Seal Cashew French Toast* with

             Mantra Maple Syrup

                    FINE Fruit Cups with Granola Topping

             (strawberries, kiwi, banana and dates)

                    Ten Lost Tribes Vanilla Yogurt





                    Tomato-cucumber Salutation Salad*

                    Baptized Black Bean Burritos*

                    Vegetable Stir-fry Stuffed Peppers*  

                    Fifteen Commandments Fruit Tart*

                    Whole Wheat Rolls




                    Carrot Juice

Third Seal Cashew French Toast

(Preparation time:  30 minutes)

(Serves:  4)


½  cup cashew nuts

2 tablespoons sunflower seeds

2 tablespoons sesame seeds

1 ½ cups milk

¼ teaspoon vanilla extract

6 slices whole wheat bread


Hot maple syrup


            In a blender, puree the cashews, sunflower seeds, and sesame seeds until they are ground into a paste.  Pour the milk and vanilla into the blender, cover, and run until mixture is smooth.

            Pour this mixture into a large but shallow bowl.  Dip a slice of bread into the batter.  Allow it to soak for 1 minute.  Then gently pierce the bread with a fork 5 or 6 times around the surface.  This will allow the bread to absorb more batter.  Turn bread over and allow it to soak for a minute again to absorb batter.

            Meanwhile, preheat a 10-inch griddle over medium heat.  Add 1 teaspoon butter to the pan and swirl it around so that the surface of the pan is covered.  Add 2 slices of the dipped bread and cook over low to medium heat until nicely browned.  Using a spatula, flip the bread over and cook the other side until done.  Repeat, using up all the bread and batter.

            Serve with hot maple syrup and a dot of butter on top.   

Tomato-Cucumber Salutation Salad

(Preparation time:  30 minutes)

(Serves:  6)


½ cup plain nonfat yogurt

¼ cup lemon juice

¼ cup snipped fresh parsley

3 tablespoons olive oil with chopped basil, parsley,


Dash of pepper, to taste

2 tomatoes, diced

1 cucumber, diced

1 cup toasted bread cubes

1 bunch watercress, tough stems removed


            Dressing:  Whisk together the yogurt, lemon juice, and olive oil with spices and pepper.

            Salad:  Combine tomatoes, cucumbers, bread cubes, and watercress.

            Pour dressing over salad.

Baptized Black Bean Burritos

(Preparation time:  40 minutes)

(Serves:  6)


1 pound tofu in strips

1 cup sliced sweet green peppers

1 teaspoon cumin

1 teaspoon olive oil

8 whole wheat tortillas

1 cup cooked black beans (or 1 can), smashed

½ cup chopped olives

1 ½ cups cheddar cheese, shredded (or could use

yogurt cheese or kefir cheese)

Avocado, sliced



            In hot oil, sauté the tofu and peppers until slightly softened, about 3 minutes.  Add the cumin and remove from heat.

            Evenly spread beans over tortillas.  Top with tofu mixture, olives, avocado slices, sprouts, and cheese.  Roll into individual burritos.

            Bake in 350 degree oven until tortillas are heated through and cheese is melted, about 15 minutes.  Serve with tortilla chips!


Vegetable Stir-Fry Stuffed Peppers

(Preparation time:  30 minutes)

(Serves:  6)


6 medium green peppers, tops  and seeds removed

1 cup mild cheddar cheese

Vegetable stir fry, choose fresh vegetables such as:

Zucchini and/or yellow squash

Baby Corn

Small tomatoes

Cut up potatoes, pre cooked

Green beans


Eggplant, diced

Spinach and/or swiss chard


Bok choy, or celery

Spices, choose from parsley, basil, cilantro, cumin , etc.


            Preheat oven to 350 degrees.  Place the peppers in a baking dish and bake about 15 minutes (peppers should still be very firm). 

            In the meanwhile, stir-fry the vegetables you have chosen for about 3-4 minutes (vegetables should still be quite crunchy).  Add the spices and stuff the peppers, topping each with cheese.

            Place the stuffed peppers back into the oven for about 15 minutes, or until cheese has melted and is slightly brown.


Fifteen Commandments Fruit Tart

(Preparation time:  1 hour)

(Allow 4 hours to chill)

(Serves:  6)


1 cup whole wheat pastry flour

¼ cup honey (half in crust and half in filling)

½ cup butter

2 3-ounce packages cream cheese, softened

½ cup vanilla yogurt

1 teaspoon vanilla

1 ½ teaspoons fresh snipped mint

2 cups fruit (blueberries and kiwi are great)

¼ cup apricot jam (if blueberries are chosen), or jam

desired for fruit of choice


            Butter bottom and sides of pie plate well before starting tart crust.  Stir the flour and honey together.  Use a fork or pastry blender to cut the butter into the flour mixture.  If batter is dry, sprinkle with a little water.  Mix till moist and can be rolled into a ball.  Press crust into bottom and sides of pie plate.  Bake at 400 degrees for 10 minutes or until crust is light brown.  Cool completely.  Tap pie plate to gently loosen crust.

            While crust is baking, stir together the next three ingredients, and the 1/8 cup honey (filling), until smooth.  Cover and chill for up to four hours or until ready to fill crust.

            Assembling the tart:  Sprinkle mint onto tart crust.  Spread the filling evenly over the bottom of crust.  Arrange fruit onto filling.  Heat jam until just melted.  Cool.  Drizzle melted jam over fruit.




Monday, September 30, 1996




                    Grateful Granola and Meditating Milk

                    Arisen Communities of Light Cheese


                    Prayerful Papaya Nectar




                    Cucumber Haree Om*

                    Godly Sauteed Green Beans

                    Topped with Cashews

                    Blissful Steamed Beets

        Soulful Italian Supper Potatoes*

        MOM’s Moist Carob Brownies*




                    Salt of the Earth Tabouli Salad*


Arisen Communities of Light Cheese Grits

(Preparation time:  5 minutes)

(Larger amount serves:  6)


For each person:

1 cup water

3 ½ tablespoons grits

1 tablespoon butter

Cheese (optional)


            Stir first two ingredients and microwave for 4 minutes.  Remove from microwave and stir in butter and cheese to taste.


Note:  For larger amounts:  1 cup grits to 5 cups water.  Microwave 15 minutes.  Add butter, etc. 



Cucumber Haree Om Salad

(Preparation time:  35 minutes)

(Plus 2 hours chilling time)

(Serves:  4-6)


3 cucumbers, peeled and thinly sliced (or diced)

¼ teaspoon salt

1 ½ cups plain yogurt

2 tablespoons chopped mint

Freshly ground black pepper (optional)

½ cup currents


            Place the cucumber slices in a colander.  Sprinkle them with the salt, and let them drain for 30 minutes.  In the meantime:

            Put the yogurt into a serving bowl with 1 tablespoon of the chopped mint. 

           Add the cucumber and currents.  Season with the black pepper, and stir well.  Chill well.

           Before serving, garnish with another 1 tablespoon of chopped mint.


Soulful Italian Supper Potatoes

(Preparation time:  35 minutes)

 (Serves:  6)


6 large hot baked potatoes

1 ½ teaspoon olive oil

1 large sweet green pepper, finely chopped

2 medium tomato, peeled, seeded, and chopped

6 black olives, thinly sliced

¼ teaspoon each:  parsley, cilantro, basil

1 cup cheese (2/3 mozzarella and 1/3 parmesan)


            Heat oven to 425 degrees.  Cut potatoes lengthwise and drizzle each with ¼ teaspoon oil.  Top with peppers, and tomato.  Sprinkle on olives, and spices.  Top with, first the parmesan cheese and then the mozzarella.  Bake until cheese is melted, about 10 minutes.


MOM’s Moist Carob Brownies

(Preparation time:  40 minutes)

 (Serves:  6-8)

½ cup melted butter

¼ cup carob powder

2 beaten eggs

½ cup maple syrup (or honey)

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1 teaspoon baking powder

½ cup walnuts, broken (optional)


            Whisk butter and carob powder together until free of lumps.  Add eggs, syrup, and vanilla.

            Stir the flour and baking powder together, and add the wet ingredients and mix.  Add the walnuts and mix.  Pour into buttered (or sprayed) 8” square pan and bake 20-25 minutes. 


Salt of the Earth Tabouli Salad

(Preparation time:  45 minutes)

(3 hours to soak bulgur, marinate and chill salad)

(Serves:  6)


1 cup wheat bulgur

1½ cups water

¼ cup fresh lemon and/or lime juice

3 tablespoons olive oil

½ cup chopped mint

1 cup parsley, minced

2 ripe medium tomatoes, diced

1 cucumber, diced

1 green pepper, chopped

1 teaspoon honey

Salt and pepper to taste


        Bring water to a good boil, and pour over the bulgur.  Cover and let stand for 30 minutes. 

        Add lemon juice, oil and mint.  Mix thoroughly.  Refrigerate 2-3 hours. 

        Just before serving add the parsley and vegetables and mix gently.  Season to taste with the honey, salt and pepper.




Tuesday, October 1, 1996




                    Cereal(s) with Milk or Soymilk

                    Thirty-Three Virtues Pecan Swirl Toast

             and Jelly

                    Hot Tea




                    Cream of Carrot Soup*

                    Corn on the Cob

                    Couscous topped with Cheese

                    Quick Cherry Tomatoes on a bed of



                    Ice Cream topped with Raspberries (and a

            touch of Maple Syrup)




                    Carrot Juice


Cream of Carrot Soup

(Preparation time:  1 hour)

 (Serves:  4)


¾ cup sliced almonds

1 pound (about 3 large) carrots, chopped

2 stalks celery, chopped

2 tablespoons butter

Dash nutmeg

Dash pepper

4 tablespoons vegetable broth powder mixed into

2 cups of water

2 more cups of water

¾ cups half and half

1 cup cooked rice

Pepper to taste


            For the garnish, toast the almonds in the oven for 10 minutes at 300 degrees, watching carefully after 5 minutes.

            In a soup pot, saute the carrots and celery in the butter.  Cook until the celery is soft, then add the nutmeg, pepper, and 2 cups vegetable stock.  Bring to a boil, then simmer until carrots are tender.  Place the above in a blender until it becomes smooth.

            Return all to the pot and add 2 additional cups of water, half and half, rice, and pepper to taste. 

Just before ready to serve, heat until very warm.  Serve garnished with the almonds.


Quick Cherry Tomatoes

(Preparation time:  15 minutes)

(Serves:  6)


1 ½ pints cherry tomatoes

1 teaspoon butter

2 tablespoons chopped fresh basil

2 cups of purslane


            In a nonstick skillet over medium heat, sauté tomatoes in butter until just heated through, about 3 minutes.  Sprinkle with basil and cook about a minute longer.

            Serve tomatoes hot, on top of purslane leaves.




Wednesday, October 2, 1996



        Fruit Smoothies*

        Mount Zion Muffins* 

        Brahmin Butter and/or  

        Collective Consciousness Cream Cheese



                   Seven Seals Stuffed Tomatoes*

                   Basmati White Rice and Cheese



                   Rejoicing Razzleberry Juice




                    Submissive Sliced Watermelon

                   or Cantaloupe Slush


Fruit Smoothies

(Preparation time:  15 minutes)

(Serves:  6)


2 bananas

2-4 large, sweet fruit (apple, pear, persimmon,

papaya, etc.) or ¾ cup berries, fresh or frozen

2 cups papaya or apple juice (adjust amount by

juiciness of fruit)

5 pitted soft dates

½ tablespoon vanilla extract

2 tablespoons frozen orange juice concentrate


            Blend well and drink right away.


Note:  Can also include 1 tablespoon Herbalife powder, yogurt, maple syrup, etc.


Mount Zion Muffins

(Preparation time:  20 minutes)

(Serves:  8)


2 cups whole wheat pastry flour

¼ cup wheat germ

1 tablespoon baking powder (aluminum free)

½ teaspoon nutmeg

½ teaspoon cinnamon

½ cup buttermilk

½ cup light oil

½ cup honey

2 eggs

2 teaspoons finely grated fresh ginger

1 ½ cups grated carrots

½ cup currants


            Combine the dry ingredients (first 5).

            Combine, one by one, the liquids (next 5).

            Stir liquid into dry ingredients.  Mix (not beat).

            Fold in the carrots and currants.

            Spoon the batter into buttered (or sprayed) muffin cups, almost to the top.  Bake for 15 minutes at 400 degrees.


Seven Seal Stuffed Tomatoes

(Preparation time:  45 minutes)

(Serves:  6)


¼ cup olive oil

¾ pound zucchini (3 small or 2 large), trimmed and

finely diced

½ pound small Japanese eggplants (about 3),

trimmed and finely diced

Salt and pepper to taste

2 tablespoons chopped fresh cilantro (coriander


1 teaspoon chopped fresh sweet red pepper

2 peppers:  one yellow & one green, seeded & diced

Dash of oregano

1 ½ tablespoons lemon juice

6-8 large ripe tomatoes, cut off top, remove and chop

pulp (leave ¼ “ shell)

½ pound muenster cheese, grated

2 tablespoons dry bread crumbs


            Heat olive oil in a large skillet and sauté the zucchini, and eggplant.  Toss over high heat for about 3-4 minutes.  Add the salt, pepper, cilantro, all color peppers, oregano, and lemon juice.  Stir well and turn off heat.

            Add the chopped tomato pulp to the sautéed vegetables, and stir again over high heat, just until the liquid is reduced to a thick paste.

            Remove the vegetables from the heat and quickly stir in about ¾ of the grated cheese.

            Spoon the mixture into the tomato shells.  Toss the remaining cheese with the bread crumbs and put a little mound of it on top of each tomato.

            Bake the tomatoes in a preheated oven at 350 degrees for 15-20 minutes and serve immediately.




Thursday, October 3, 1996  




                Bagels with Divine Cream Cheese

                Surrendered Swiss Style Oatmeal* with 





                Bagged Lunches for the Mountains:

                    Tomato/Avocado/Raisin/Sprout on Pitas

                (Also add grated cheese and mayonnaise)

                    Trail Mix

                    Dried Banana Slices


                    Ginseng Rush




                    Roman Tomato-Lentil Soup*


Surrendered Swiss Style Oats

(Preparation time:  15 minutes)

(Serves:  4)


3 cups water

1 cup mixed dried fruit, chopped

1 1/3 cups oat flakes

2 tablespoons honey

2 tablespoons wheat germ

1/4 cup slivered almonds, toasted

Salt to taste (optional)


            Bring water to a boil.  Stir in fruit.  Return to boil and add oats and honey.  Cook gently for 1 minute, stirring.  Remove from heat.  Cover and let stand 3 minutes.  Stir before serving.  Sprinkle each serving with 1½ teaspoons wheat germ and 1 tablespoon almonds.

            Serve with milk.


Roman Tomato-Lentil Soup with Mint

(Preparation time:  45 minutes)

(Serves:  8)


1 cup lentils

1 bay leaf

2 fresh oregano sprigs

2 fresh sage leaves

6 cups cold water

1 tablespoon light olive oil

Salt and pepper to taste (and if acidic, add a few

pinches of fructose)

½ teaspoon dried oregano

1 medium-sized carrot, diced, about ¾ cup

1 medium-size red or yellow bell pepper, diced,

about ¾ cup

1+ tablespoons apple cider vinegar 

1 pound fresh tomatoes, peeled, seeded, and pureed

2 tablespoons chopped fresh mint


            Rinse the lentils.  Place them in a medium-size saucepan with bay leaf, sprigs of oregano, sage leaves, and cold water.  Bring to a boil, reduce heat, and bring to a gentle boil until the lentils are tender, about 20-30 minutes.

            While lentils are cooking, heat the olive oil in a soup pot.  Add the carrot, bell pepper, salt and pepper to taste, and dried oregano.  Saute until the vegetables are tender crisp, about 3-4 minutes.  Then add the vinegar and cook for another minute.

            Remove the oregano sprigs, the bay and sage leaves from the lentils.  Combine all ingredients (except fresh mint), cover and cook over low heat for about 30 minutes.  Add the mint just before serving.




Friday, October 4, 1996


Recommended Fast




                    I Am Insalata Caprese*   

                    Pesto Sauce* over Spinach Fettuccine


                    [Garden Medley]

                    Bread of Life

                    Cheesecake with Berry Topping* and

             Whipped Cream



I Am Insalata Caprese

(Preparation time:  45 minutes)

(Serves:  6)


12 Roma tomatoes, sliced

½ pound Fresh mozzarella

Fresh basil leaves

Olive oil

Balsamic vinegar

Pepper to taste


            Layer the tomatoes and mozzarella.  Garnish with strips of fresh basil leaves.  Drizzle olive oil and balsamic vinegar, and some black pepper.



Pesto Sauce

(Preparation time:  30 minutes)

(Serves:  6)


3 packed cups fresh basil leaves (no stems)

½ teaspoon salt

¾ cup freshly-grated parmesan cheese

¼ cup pulverized nuts (part walnut, part almond)

½ cup olive oil

½ cup (packed) fresh parsley

¼ cup melted butter

Black pepper


        Puree everything together in a blender.  And it’s done!

        Toss room temperature pesto with hot, drained pasta.



Cheesecake with Berry Topping

(Preparation time:  45 minutes)

(Serves:  4)



2 tablespoons maple syrup

2 tablespoons honey

10 oz. cream cheese

1 1/2 teaspoons fresh lime juice

1/2 teaspoon grated lime peel

1-2 tablespoons vanilla yogurt

1/2 teaspoon vanilla


1 cup crushed graham crackers

1/3 stick melted butter

1 tablespoon maple syrup

1 teaspoon flour


Fresh berries

Whipped cream (optional)


        Place all the filling ingredients into a blender and blend until smooth.

        Mix all the crust ingredients with fingers and press into bottom of individual custard cups.  It should stick together a little, but also be a little loose.

        Spoon filling over crusts and top cheesecakes with fresh berries and whipped cream (optional)

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