Monday, September 19, 1994

Mission of Maitreya Salads*

Divine Cheese Polenta* with

Sublime Tomato-Basil Sauce

Garden Vegetables a la Sal-Om

Hello Whole Wheat Bread and Butter

Seven Seals Raspberries with Ricotta Cream*

* = recipe

[ ] = cook's choice of ingredients

MOM Salads

(Preparation time: 20 minutes)

(Serves: as many as you like)




Cherry and yellow pear tomatoes

Place lettuce in individual bowls. Finely grate the carrots and beets (separately); place a hill of each on the lettuce. Put lemon juice over beets and carrots to keep them from turning brown. Place the tomatoes around the edge.

Divine Cheese Polenta

(Preparation time: 1 hour)

(Allow several hours or even overnight to chill)

(Serves: 6)

2 cups shredded mozzarella cheese (8 ounces)

1/2 cup grated parmesan and/or romano cheese

2 tablespoons fresh basil

3 cups water

1 cup yellow cornmeal

1 cup cold water

1 teaspoon salt

1 tablespoon butter, melted

In a mixing bowl stir together the first three ingredients. Set aside.

In a saucepan bring the water to a boil. In another mixing bowl stir together the cornmeal, cold water, and salt. Slowly add the cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Immediately transfer 1/3 of the hot mixture to a greased 2-quart square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the polenta mixture. Cool for 1 hour. Cover and chill several hours or overnight until firm.

Bake in a 350 degree oven about 40 minutes or till lightly browned and heated through. Brush the surface with the melted butter. Let stand for 10 minutes before cutting.

Seven Seals Raspberries 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

1/4 teaspoon vanilla extract

Fresh or frozen raspberries

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 raspberries in individual cups, drizzle with maple syrup. Top each cup with a dab of ricotta cream and a few raspberries. Thank God!


Tuesday, September 20, 1994


Awakened Oatmeal, with Wheat Germ,

and/or Granola on side

Meditating Milk, Soy Milk

Blessed Bagels

Chanting Cream Cheese, Honey, Natural

Jam, Butter

Fasting Fruit Salad [apples, pears, raisins,


in apple juice]


Satvic Couscous Tacos*

Know Thyself Guacamole* and Salsa*

Om Fruit and Ice Cream Pie*


Fresh Carrot/Celery Juice

Individual Self-Awareness Plates of Carrot


Cheese and Apple Slices

Satvic Couscous Tacos

(Preparation time: 40 minutes)

(Serves: 8)

2 14 ounce cans tomatoes

2 cups water

Seasonings: cumin, thyme, coriander, parsley, basil

1 1/3 cups couscous

8 ounces firm tofu, drained and finely chopped

16 taco shells, warmed

Shredded lettuce

Shredded cheddar cheese



Yogurt cheese and/or kefir cheese

In a medium saucepan combine canned tomatoes, water, and seasonings. Bring to a boil. Stir in couscous and tofu. Cover, remove from heat. Let stand for 5 minutes.

Spoon couscous mixture into taco shells. Top with remaining ingredients.

Know Thyself Guacamole

(Preparation time: 30 minutes)

(Serves: 8)

4-6 medium avocados, mashed

1-2 medium to large tomatoes, chopped

2 tablespoons lemon juice

1 large red bell pepper, finely minced

1 teaspoon chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

1/2 teaspoon salt

Mash the avocados and then mix with everything else. Serve in small cups on each plate.


(Preparation time: 15 minutes)

(Serves: 8)

3 cups ripe tomatoes

2 tablespoons fresh cilantro, finely chopped

1 tablespoon fresh basil, finely chopped

1/2 tablespoon fresh mint, finely chopped

1 red pepper, finely chopped

Combine all the ingredients in a large bowl. Mix gently. Serve immediately or refrigerate until ready to serve.

Om Fruit and Ice Cream Pie

(Preparation time: 30 minutes)

(Allow at least 4 hours freezing time)

(Serves: 8)

1 package (10 ounce) frozen raspberries in light

syrup, quick thawed & drained

(reserve cup


1 jar (12 ounces) seedless red raspberry jam (1 cup)

1 quart (4 cups) vanilla ice cream, slightly softened

One 6-ounce ready to fill graham-cracker crumb crust

(save lid)

2 cups whipped cream, or frozen topping

2 cups mixed fresh fruits (i.e. raspberries, blueberries,

strawberries, kiwi, etc)

For garnish: fresh mint sprig

In a small bowl, stir the drained raspberries into cup of the jam.

Drop tablespoonfuls of raspberry mixture and heaping soup spoonfuls ice cream alternately into pie crust. Smooth surface with spatula, mounding filling slightly in center. Cover the pie crust with the lid and freeze at least 4 hours until firm.

Whisk reserved raspberry syrup into remaining cup raspberry jam to make a sauce. Pour into a small pitcher, cover and refrigerate.

To serve: Spread whipped topping over pie. Top with fruit (whole or cut up), and garnish with mint. Serve with the sauce.


Wednesday, September 21, 1994


Hebrew Buckwheat Waffles and

Maple Syrup

Second Seal Fruit Salad

[Strawberries and Bananas]

Community Yogurt

Twelve Tribes Papaya Juice


Sharing Black Bean Soup*

Overcoming Tabbouleh Salad Horns*

Seal of Solomon Stuffed Potatoes*

Plate of Sliced Red & Yellow Tomatoes

Whole Wheat Rolls/Butter

Communities Of Light Apple Pie*


Watermelon and Cantaloupe from

Out ofEgypt

Assorted Nuts

Sharing Black Bean Soup

(Preparation time: 25 minutes)

(Soak beans overnight in plenty of water)

(Serves: 8)

2 cups dry black beans

3 1/2 quarts water or stock

2 teaspoons salt (optional)

2 potatoes, diced

1 large carrot, chopped

1 stalk celery, chopped

1 cup green pepper, chopped (optional)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 tablespoons oil, approximately

1/4 cup tamari

1 cup tomatoes, chopped

Rinse, and then soak beans overnight. In the morning, pour off the excess water. Place beans in saucepan with 3 cups water or stock and salt. Bring to a boil, cover, simmer 4 hours+ over very low heat, until beans are cooked. Add the remaining ingredients and cook another 20 minutes.

Puree half the mixture in blender. Then put back in pan, heat and its ready to serve.

Serve toped with yogurt cheese or kefir cheese.

Overcoming Tabbouleh Salad Horns

(Preparation time: 45 minutes)

(30 minutes to soak bulgur, & 5+ hours for chilling)

(Serves: 8)

3/4 cup whole wheat bulgur

1 1/2 cups boiling water

Scant 2 cups chopped parsley

1/2 cup chopped fresh spearmint leaves

1 medium cucumber, peel, half, seed, cube

3/4 teaspoon black pepper

3/4 teaspoon mixed spices (ground cinnamon, nutmeg)

1/4 cup extra-virgin olive oil

1/4 cup fresh-squeezed lemon juice

2 medium ripe tomatoes, peel, seed, and chop

Salt to taste

Small, tender romaine lettuce leaves

Black olives

Soak bulgur in the hot water approximately 30 minutes. Drain and squeeze dry. Fluff with fork.

Place in mixing bowl and combine with parsley, mint, cucumber, pepper, and mixed spices. Blend mixture.

Mix olive oil and lemon juice, and pour over bulgur and toss with a fork. Cover tightly with plastic film and chill at least 5 hours before serving. (Actually, this dish is best when prepared one day in advance.)

Just before serving, add tomatoes and salt (if used). Fill each romaine leaf with about 1/2 cup of the chilled mixture. Place filled leaves on large platter and decorate each with a black olive.

Seal Of Solomon Stuffed Potatoes

(Preparation time: 15 minutes)

(Allow time to bake potatoes in oven, or microwave)

(Serves: 8)

4 medium to large potatoes, washed and baked



1 tablespoon fresh parsley

1 tablespoon fresh dill

1 tablespoon fresh cilantro

1 cup yogurt cheese

4 ounces kefir cheese

1/2 cup parmesan cheese, finely grated

1 cup cheddar cheese, shredded

1/4 cup plain yogurt (optional)

Cut potatoes into halves, and scoop the potato from skin into mixing bowl. Reserve skins. Mash the potatoes, and mix all other ingredients (except the cheddar cheese and plain yogurt).

Stuff the potatoes with filling. Top with cheddar cheese. Cook at 400 degrees about 15 to 20 minutes, until cheese has melted and browned slightly.

Remove potatoes from the oven and, if desired, spoon a small amount of plain yogurt on the top.

Communities Of Light Apple Pie

(Preparation time: 45 minutes)

(Serves: 8)

1 9" pie crust

1 egg yolk

4 heaping cups sliced apples (begins filling ingredients)

2 tablespoons flour

1/2 teaspoon cinnamon

Couple of dashes of nutmeg

Juice from 1 large lemon

1/4 cup honey (or more, to taste)

5 tablespoons butter (begins topping ingredients)

3 tablespoons honey

2 cups raw rolled oats

1/2 teaspoon cinnamon

1/2 cup chopped almonds

1/4 cup flour

1/2 teaspoon salt

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

Filling: Toss apples with flour and spices until theyre evenly coated. Drizzle over the lemon juice and honey. Mix gently. Let stand while you prepare the topping.

Topping: Melt together the butter and honey. Combine the remaining ingredients and mix well.

Pour apple filling into crust. Apply oat mixture evenly over apples and pat firmly into place. Bake 35-45 minutes at 400 degrees; turned down to 375 after the first ten minutes. If top browns too quickly, cover pie so that the apples cook.


Thursday, September 22, 1994


Third Seal Natural Cold Cereals

Milk/Soy Milk

Unselfish Blueberry Bran Muffins*

Butter/Cream Cheese

Vanilla Yogurt

It is Finished Fruit Bowl

Apricot Nectar


Ten Lost Tribes Soya Nut Loaf* with


Godly Garden Vegetables*

Buttered Beets*

Croissants and Butter

Heavenly Riches Ricotta Cake*


Thy Will Carrot-Mint Salad*

Sunflower and Pumpkin Seeds on side

Unselfish Blueberry-Bran Muffins

(Preparation time: 20 minutes)

(Serves: 6)

1 cup whole wheat flour

1/4 teaspoon salt

1 teaspoon baking soda

1 cup raw, unprocessed bran

1 cup buttermilk or yogurt

1 large egg

1/2 cup light honey

3 tablespoons butter

1 cup blueberries

Sift together the flour, salt, and baking soda into a large bowl.

Stir in the bran. Make a well in the center.

Melt together the honey and butter. Add the other liquid ingredients. Beat these ingredients together. Pour into the well in the dry mixture. Add berries, and stir everything just long enough to perfectly combine. Spray the muffin cups with oil and fill them 2/3 full. Bake 25-30 minutes.

Ten Lost Tribes Soya Nut Loaf with Gravy

(Preparation time: 50 minutes)

(Serves: 6)

2 cups well-soaked soybeans, drained

1 1/2 cups vegetable broth (use water with vegetable broth powder)

2 tablespoons mild oil

1 teaspoon basil

1 teaspoon dill

2 tablespoons tamari

1 cup ground millet

1/2 cup ground almonds or walnuts

1/2 cup toasted sunflower seeds

Blend the soybeans, broth, oil, basil, dill, and tamari. When mixture is absolutely smooth, pour it into a bowl and add the last three ingredients.

Pour the batter into a well-buttered (or sprayed) 8 1/2" x 4 1/2" loaf pan and bake 1 hour at 350 degrees. Cut into slices, and serve with gravy (below).


2 1/2 tablespoons butter

3 tablespoons flour

2 1/2 cups milk

2 tablespoons tamari

Dash of cumin

1 teaspoon vegetable broth powder

2 teaspoons of water (optional)

2 cups frozen peas

1 cup yogurt cheese or kefir cheese

Melt butter and whisk flour into it. Add other ingredients slowly (except peas and yogurt) and keep stirring. Bring to just boiling, and turn down heat until the gravy thickens. Add peas and turn heat off. To prevent curdling, slowly spoon some of the hot mixture into the yogurt cheese until this ingredient is combined.

Godly Garden Vegetables

(Preparation time: 30 minutes)

(Serves: 6)

3 summer squash

2-3 tablespoons olive oil

3/4 cup sliced blanched almonds

Salt to taste

Fresh parsley, coriander, thyme

6 tablespoons grated parmesan cheese

Trim ends from squash, hold each upright and slice down to make 1/4" thick slices all around. Each slice should be about 1" wide. Slice the firm white center portions into similar slices. Discard the seeded center portions. Stack the slices and put them into 1" or slightly smaller squares. There should be about 3 cups.

Heat the oil in a skillet and add the almonds. Cook over moderate heat, stirring constantly for a few seconds until the pieces are golden brown. Remove the pieces with a slotted spoon and drain on paper toweling.

Add the squash pieces, herbs and salt. Stir and toss the pieces about 2 minutes, or until they are crisp tender.

Put squash on the serving plate. Sprinkle with the almonds and cheese and serve.

Buttered Beets

(Preparation time: 20 minutes)

(Serves: 6)

4-6 medium to large beets

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon fresh chopped parsley

Thinly slice the beets. Place in microwave dish. Mix in the parsley. Cook covered on high for 8-10 minutes (or more), until the beets are done. Spoon the juice over the beets, then add the olive oil and dot with butter.

Heavenly Riches Ricotta Cake

(Preparation time: 50 minutes)

(Serves: 8)

Cake: 4 cups skim or whole ricotta

4 medium eggs

1 cup buttermilk or firm yogurt

cup honey (more to taste)

2 teaspoons pure vanilla extract

Juice and grated rind of 1 lime (or lemon and lime)

teaspoon salt

Topping: 1 cup yogurt (or fruited yogurt)

Fruit preserve of your choice

Whole (or sliced) berries of your choice

Combine all cake ingredients in the blender. Puree until very smooth and fluffy. Pour into a lightly-buttered spring-form pan. Bake 45 minutes at 375 degrees, with a pan of water in the oven.

For the topping, mix together the yogurt and the fruit preserve. Pour over the top of cake. Decorate with berries of your choice.

Thy Will Carrot-Mint Salad

(Preparation time: 20 minutes)

(Allow at least 1 hour chilling time)

(Serves: 6)

4 cups grated carrots

3 tablespoons fresh lemon juice

1 tablespoons vegetable oil

teaspoon ground coriander seeds

teaspoon salt (optional)

2 teaspoons chopped fresh mint

tablespoon chopped fresh parsley

1 tablespoon maple syrup


avocado, sliced

Mix all the ingredients (except the lettuce and avocado) together, and chill at least 1 hour before serving. Serve in individual bowls on lettuce, with slices of avocado.


Friday, September 23, 1994


Fourth Seal Breakfast Kashi*

Milk/Soy Milk/Maple Syrup

Whole Wheat Moslem English Muffins

Butter/Cream Cheese

Fresh Orange Juice


Submissive Vegetable Stir Fry*

Top of The Great Sign Brown Rice

Chinese Noodles

Overcoming Orange-Ginger Sauce*

Pita Bread

Surrendered Sliced Papaya and Baklava


Mecca Individual Dried Fruit and Nut


Medina Apple Juice

Fourth Seal Breakfast Kashi

(Preparation time: 10 minutes)

(Serves: 6)

1 cup apple juice

1 cup water

1 packet kashi

cup chopped dates

Dash of cinnamon

In a 2-quart saucepan, bring the liquid to a rolling boil over high heat. Pour in the kashi, dates, and cinnamon. Turn heat to medium and cook until all liquid is absorbed, about 25 minutes. Serve hot


Submissive Vegetable Stir Fry

(Preparation time: 20 minutes)

(Serves: 6)

2 tablespoons olive oil

Squash, one or two kinds

Bok choy

Swiss chard



Eggplant, peeled

Peppers, different colors


Jerusalem artichokes

Small corn

Water chestnuts





In the olive oil, stir fry the vegetables (first the hard vegetables and then the softer ones). Cook until vegetables are crisp crunchy. Add the tamari, stir well and remove from heat. Sprinkle cashews on top of vegetables when ready to serve.

Overcoming Orange-Ginger Sauce

(Preparation time: 20 minutes)

(Serves: 6)

3 tablespoons butter

1 tablespoon fresh grated ginger

3 tablespoons oat flour

1 cups milk

1 cups fresh orange juice (or pineapple juice)

3 tablespoons orange juice concentrate (or pineapple)

Pepper, to taste

1 teaspoon grated orange rind

Melt butter in a saucepan. Add the ginger and saut for a minute or two. Remove from heat and whisk in the flour until flour and butter-ginger are well combined. Add the milk, juices, pepper and rind gradually, still whisking, and cook (lowest heat) about five minutes, or until sauce begins to thicken. Turn off heat and allow to sit about 10-15 minutes. It will continue to thicken.

Mecca Dried Fruit and Nut Plates

(Preparation time: 20 minutes)

(Serves: 1-144,000+)


Dried apples

Dried bananas

Dried papaya

Dried mango

Dried figs





Brazil nuts

Etc etc etc

Make each person a plate of dried fruits and nuts. This can be done in the afternoon, and each plate can be covered with plastic wrap so it can be taken and eaten whenever (before or after Satsang).


September 24, 1994

Recommended Fast


Pure Consciousness Garden Salad &


Noodles with Butter & Parmesan Cheese

Silent Corn Bread/Butter


Sunday, September 25, 1994


Universal Tofu-Potato Dish*


Fruit Smoothies*


Cream Cheese, Butter


Fifth Seal Lentil Squash Casserole*

Cashew Coleslaw*

Chapatis of the One

Homemade Applesauce

Plain Yogurt

Almond Rice Pudding/Whipped Cream


Cantaloupe Slices

Universal Tofu-Potato Dish

(Preparation time: 30 minutes)

(Serves: 4)

1 pound tofu, wash and cut into small chunks

3 medium+ white & sweet potatoes, cooked & peeled

2 tablespoons vegetable broth powder

teaspoon turmeric

2 tablespoons sesame oil

Put sesame oil into skillet over medium heat. Add tofu, potatoes, and seasonings. Stir and cook for about 5 minutes. Reduce heat if tofu sticks.

Fruit Smoothies

(Preparation time: 30 minutes)

(Serves: 4)

2 bananas

2-4 large, sweet fruit (apples, pears, persimmon, papaya, etc) or cup berries

2 cups papaya or apple juice

5 pitted soft dates

tablespoon vanilla extract

2 tablespoons frozen orange concentrate

Blend well and drink right away.

Other ideas: 1 tablespoon Herbalife powder, yogurt, maple syrup, etc

Fifth Seal Lentil-Squash Casserole

(Preparation time: 1 hour)

(Serves: 6)

2 tablespoons butter

cup finely chopped celery (or bok choy)

1 cup lentils

3 cups 1 cubes of pared winter squash

1 tablespoon fresh lemon juice

1 teaspoon minced fresh parsley

teaspoon salt, or to taste

teaspoon ground ginger or fresh grated gingerroot

teaspoon freshly ground pepper

teaspoon ground cumin

Melt butter in a large saucepan over moderate heat. When the foam subsides, add the celery, cook, stirring occasionally, until just golden.

Add the lentils and toss to combine and coat lentils with butter. Pour in enough cold water to cover, turn heat to moderately high, and bring to a boil. Turn down heat to simmer and cook, covered, stirring occasionally, until lentils are barely tender, about 20 minutes

Add squash, lemon juice, parsley, salt, ginger, pepper, and cumin. Stir well to mix, cover and cook until squash is tender, about 20 minutes.

Cashew Coleslaw

(Preparation time: 20 minutes)

(Allow to chill for 1 hour)

(Serves: 6)

4 cups shredded cabbage

1 large carrot, grated

cup firm yogurt

cup mayonnaise

2 tablespoons apple cider vinegar

cup minced celery

1 small apple, chopped

Dash of salt and pepper

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh cilantro

cup cashews

Mix all (except cashews) together, and chill for at least 1 hour.

Sprinkle cashews on coleslaw just before serving.


Monday, September 26, 1994


Incorruptible Assorted Granolas

Milk, Soy Milk

Strawberry Yogurt

Toast/Butter/Natural Jams

Paravipra Cranberry Juice


Bagged Lunches for the Mountains:

True Leaders Tofu Spread Sandwiches*

Snacks [Sesame Sticks, Trail Mix]


Natural Sodas


Sixth Seal Soup*

Holy Whole Grain Crackers

Terra Chips

True Leader Tofu Spread Sandwiches

(Preparation time: 20 minutes)

(Serves: 8)

2 pounds tofu, drained and pressed

cup tahini

3 stalks celery, finely chopped

1 green pepper, finely chopped

cup finely chopped fresh parsley

2 tablespoons tamari

Fresh spinach leaves

Alfalfa sprouts

Tomato slices

Pita bread

Place the tofu in a bowl. Mash and mix with tahini, stirring until smooth. Add veggies, parsley, and tamari. Stir until thick and tasty. Add additional ingredients to taste if you like.

Place the tofu mixture in a container and place in cooler. Place all the other ingredients separately in baggies or containers and make the sandwiches when ready to eat after arrival at the mountains.

Sixth Seal Soup

(Preparation time: 30 minutes)

(Serves: 8)

2 large potatoes, diced into inch cubes

8 cups vegetable stock

Dash of salt

4 tablespoons butter

2 tablespoons olive oil

teaspoon salt

2 stalks chopped celery

2 large carrots, diced

2 chopped summer squash

teaspoon each (fresh): thyme, dill, marjoram, basil, parsley

2 tablespoons tamari sauce

2 cups raw peas (fresh or frozen)

Boil together the potatoes, vegetable stock and salt in a covered kettle, until the next vegetables are ready to add.

Heat a heavy skillet. Add the butter and olive oil, and saut remaining ingredient with the exception of the tamari sauce and peas. Continue cooking and stirring. When all is crisp-crunchy (about 3-4 minutes), add the entire skillet full, liquid and all, to the potatoes and their water. Bring to a quick boil, reduce heat and add the last two ingredients. Simmer an additional 20 minutes, or until potatoes are cooked.

Serve immediately. Can sprinkle parmesan cheese on top.


Tuesday, September 27, 1994

Recommended Fast


Lasagna Rolls


Garden Vegetables

Bread /Butter

Sal-Om Sour Cream Cake*

Sal-Om Sour Cream Cake

(Preparation time: 40 minutes)

(Serves: 8)

2 eggs

cup butter

cup honey (melted together with the butter)

Grated rind of 1 lemon and 1 orange

1 teaspoon baking powder

1 teaspoon baking soda

teaspoon salt

2 cups whole wheat pastry flour

1 cup kefir cheese

Syrup: cup orange juice

cup honey

Juice of one lemon

Separate the egg whites from the yolks. Let them come to room temperature. Beat egg whites until stiff. Set aside. Without cleaning beaters, cream together butter and honey. Add egg yolks and citrus rinds. Mix well.

Sift together dry ingredients. Fold into butter mixture alternately with kefir cheese, beginning and ending with dry. Gently fold in egg whites. Turn batter into buttered and floured cake pan. Bake 45-60 minutes in preheated 350 degree oven, or until brown and pulling away from the sides of the pan. Cool, and turn out onto a plate with a rim.

Make syrup after the cake is baked: Combine the three sauce ingredients in a pan. Bring to a boil. Lower heat and cook 3-4 minutes. Slowly pour hot syrup over cooked cake. Let stand 10 minutes.

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