Monday, September 11, 2000

MAYA, KI 14, Lunar Year 12

Stuffed Tofu Loaf*

Sweet Potatoes*


Fresh Cucumber Sticks

Fresh Italian Rolls, Butter and/or Cream Cheese

Mangoes and Raspberries with Frozen Yogurt*

* = recipe

[ ] = cook's choice of ingredients

Stuffed Tofu Loaf

(Preparation time: 50 minutes)

(Serves: 6)

1 1/2 pounds mashed firm tofu

1 tablespoon oil

1/8 teaspoon fresh thyme

1/8 cup tamari

1 tablespoon whole-wheat flour

1/4 teaspoon fresh savory

1 teaspoon fresh basil


1/4 cup chopped walnuts

2 cups bread cubes

1/2 cup diced celery

1 tablespoon butter

1/2 cup tomato sauce

1/2 teaspoon sage

1 tablespoon chopped fresh parsley

1/8 teaspoon thyme

1/2 teaspoon vegetable broth powder

Preheat oven to 350 degrees. Oil a bread pan. In a bowl, mix well the first 7 ingredients. Press about 2/3 of the mixture in the oiled bread pan so tofu mixture is about 1 inch thick on bottom and up the sides of the pan.

Combine first two ingredients of the stuffing in a bowl and put aside. Saut the celery in the butter. Add the rest of the ingredients and simmer together for 2-3 minutes. Add the walnut-bread cubes and stuff the tofu loaf. Top with remaining tofu mixture. Bake 30 minutes. Serve hot.


eet Potatoes, Candied

(Preparation time: 30 minutes)

(Allow time for potatoes to cool before peeling)

(Serves 6)

4-6 sweet potatoes

1/2 cup brown sugar

1/4 cup honey

1 tablespoon butter

1/4+ cup water

1/4 teaspoon cinnamon

1/8 teaspoon ground nutmeg

Preheat oven to 350. Parboil sweet potatoes for 15 minutes; peel and slice them. Place in a buttered (or oil sprayed) baking dish.

Make a syrup by combining the remaining ingredients and boiling them for 3 minutes. Pour syrup over potatoes.

Bake for 1 1/4 hours, basting frequently.


(Preparation Time: 20 minutes)

(Allow time for beets to cool before peeling)

6 medium-small beets (1 pounds)

1-2 tablespoons olive oil


Honey (if beets are not sweet)

Salt to taste

teaspoon cider vinegar (optional)

Remove most of the beet greens and scrub them well. Place the beets in a glass microwave bowl. Microwave covered for 6-12 minutes, depending on how firm you like them.

When the beets are cool enough to handle, cut off both ends and slip off their skins. Slice the beets and place in a serving bowl. Mix in the remaining ingredients.

These beets can be served either hot or cold.

Mangoes and Raspberries

With Frozen Yogurt

(Preparation time: 20 minutes)

(Serves: 6)

2 medium soft-ripe mangoes (about 1 pounds)

teaspoon anise seed

1 quart vanilla frozen yogurt

1 cups raspberries, rinsed and drained

Peel and pit the mangoes. Cut six mango slices and set aside. Blend (in a food processor) the remaining mango with the anise until smooth.

Place the yogurt into serving cups. Pour the mango sauce over the yogurt and top with raspberries and mango slices.


Tuesday, September 12, 2000

MAYA, SA 15, Lunar Year 12


Individual Fruit Cups




Spinach Salad

Grilled Bulgur Burgers* on

Whole Wheat Burger Rolls

Grilled Vegetables

Maple Baked Apples* with

Vanilla Ice Cream


Caravan Carrot Juice

Bulgur Burgers

(Preparation Time: 30 minutes)

(Allow 10 minutes to soak bulgur)

(Serves: 6)

2/3+ cup uncooked bulgur

1 1/3 cups boiling water

4 slices stale or toasted whole wheat bread

1/2 cup cooked red kidney beans (or 15 ounce can, drained)

1/4 cup fresh parsley

1/8 cup fresh cilantro

1 large egg, slightly beaten

2 tablespoons tomato paste

1 tablespoon tamari

1 tablespoon Mexican seasoning (optional)

Salt and pepper to taste

8 hamburger rolls (whole wheat)

Combine bulgur and water in bowl, cover and set aside to steam for 10 minutes.

Process bread in food processor until you have about 1/2 cup crumbs. Set crumbs and bowl aside

Process beans, parsley and cilantro in food processor until fairly smooth. Drain bulgur of any excess water and stir into mixture. Add breadcrumbs, egg, tomato paste, tamari, Mexican seasoning, and salt and pepper to taste. Set aside for 30 minutes; mixture will thicken as it stands.

Form bean mixture into eight-inch burgers. Mist both sides with non-stick spray. Bake or broil.

Briefly toast rolls. Stuff with burgers and serve immediately.

Maple Baked Apples

(Preparation time: 40 minutes)

(Serves: 6)

8 small Granny Smith apples, cored

4 tablespoons dried currants

cup chopped walnuts

Grated zest of 1 orange

3 tablespoons fresh orange juice

4 tablespoons fresh lemon juice

cup maple syrup

Peel a 1 collar from top of apple. Arrange apples in a 12x9x3 oval dish so that they dont touch each other or the sides of the dish. Divide currants, walnuts, and zest evenly among apple cavities.

Combine juices and syrup and pour around apples. Cover so that bowl is airtight. Cook at 100% for 9 minutes.

Remove from oven. Vent, or tip cover, carefully, and let stand for 5 minutes. Uncover and serve warm with some of the syrup.

[Note: Could also slice 4 apples and top them with the other ingredients instead of filling cavities.]


Wednesday, September 13, 2000

MAYA, SUB 16, Lunar Year 12


Spiced Fruity Oatmeal*

Pecan Swirl Bread

Juice and/or Tea


Chickpea Cucumber Salad*

Fancy Macaroni with Tomato Sauce

Spaghetti Squash*

Apricot Orange Bread*



Stuffed Dates* and/or

Apple Slices with Cheese

Spiced Fruity Oatmeal

(Preparation Time: 20 minutes)

(Serves: 4)

1 1/2 cups apple juice

1/2 cup water

1/8 teaspoon salt

1 1/3 cups regular oats

1/4 cup sweetened dried cranberries or Craisins or raisins

1/4 cup 1% low-fat milk

1 tablespoon brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Combine the first 3 ingredients in a medium saucepan, bring to a boil. Stir in the oats and cranberries, reduce heat, and simmer 4 minutes, stirring occasionally. Stir in milk, sugar, cinnamon, and nutmeg, cook 1 minute. Spoon into bowls.

Chickpea Cucumber Salad

(Preparation time: 30 minutes)

(Serves: 4)

2 cucumbers

1 3/4 cups canned or cooked chickpeas, (garbanzo beans) rinsed

1/2 cup roughly chopped mint leaves

2 medium carrots, peeled and grated

1/3 cup currants (optional)

1 1/2 teaspoons fennel seeds

2-3 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

Salt and freshly ground pepper to taste

Peel cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut cucumbers into 1/4 pieces. Place in a medium bowl. Add remaining ingredients and toss well to combine. Adjust seasonings if necessary.

Serve salad at room temperature.

Spaghetti Squash

(Preparation Time: 40 minutes)

(Allow time for squash to cool)

(Serves: 6)

1 8 spaghetti squash

1 tablespoon butter

teaspoon grated ginger root

pound sliced mushrooms

Salt and pepper to taste

teaspoon oregano

cup fresh parsley, chopped

1 teaspoon basil

Dash of thyme

2 medium tomatoes

1 cups vanilla yogurt

Maple syrup to taste

1 cup fine bread crumbs

Parmesan cheese

Preheat oven to 375. Cut squash in half lengthwise and remove seeds. Bake the squash, facedown, on an oil-sprayed tray for about 30 minutes, or until easily pierced by a fork. Cool until it can be handled. Scoop out insides.

While squash is cooling, saut in butter the grated ginger root, mushrooms, salt, pepper, and herbs for one minute. Add the tomatoes and cook until most of the liquid evaporates.

Combine all ingredients. Pour into an oil sprayed casserole dish. Bake at 375 uncovered for 20-30 minutes. Remove casserole from oven and sprinkle with lots of Parmesan cheese. Return to oven for another 10 minutes.

Apricot-Orange Bread

(Preparation Time: 1 hour)

(Serves: 10)

1 package (6oz) dried apricots cut into small pieces

2 cups water

2 tablespoons butter

1 cup turbinado sugar

1 egg, slightly beaten

1 tablespoon freshly grated orange peel

3 cups sifted flour

cup nonfat dry milk powder

1 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

cup orange juice

cup chopped walnuts

Preheat oven to 350F. Spray two 9x5 loaf pans with oil.

Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve cup liquid. Set apricots aside to cool.

Cream together butter and sugar. Beat in egg and orange peel. Sift together the flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.

Stir apricot pieces and walnuts into batter. Turn batter into prepared pans. Bake for 40-45 minutes or until bread springs back when lightly touched in center.

Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

Stuffed Dates

(Preparation time: 10 minutes)

(Serves: 6)

12 dates, pitted

3 oz cream cheese (use a wooden spoon)

- 1 tablespoon liquid honey

When cream cheese and honey is well mixed, stuff the dates with the mixture.


Thursday, September 14, 2000

MAYA, UN 17, Lunar Year 12


Fruit Smoothies*

Bagels (or Mini-Bagels)

Cream Cheese and/or Butter


Lime-Barley Salad*

Special Rice Pilaf*

Stir Fried Garden Vegetables

Bread, butter and/or cream cheese

Ice Cream with Carob topping



[Mulled Cider* or Hot Wassail*]

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

Lime Barley Salad

(Preparation time: 30 minutes)

(Serves: 10)

Basic Salad:

2 cups barley

4 cups water

3 plum tomatoes, cut into eighths

1 cups raw sweet corn kernels

yellow bell pepper, coarsely chopped (can use red or purple pepper)

bunch fresh cilantro, de-stemmed and coarsely chopped

Lime Vinaigrette:

2 tablespoons fresh lime juice

2 tablespoons vinegar (can use distilled vinegar and cider vinegar)

1 tablespoon olive oil

Ground pepper to taste

Cook the barley in the water for about 2 hours, until slightly crunchy.

Mix the ingredients for the vinaigrette. Combine the ingredients for the basic salad, then toss them with the vinaigrette.

Special Rice Pilaf

(Preparation time: 30 minutes)

(Serves: 4)

2 tablespoons butter

cup vermicelli broken into pieces

1 cup long-grain brown rice

3 cups stock

1 ounce dried apricots, unsulfured

cup slivered almonds (optional, can serve on side or place on top of pilaf)

Melt the butter in a large saucepan. Over moderate heat, stir the vermicelli until lightly browned. Add the rice and stir to coat with butter.

Stir in the stock. Bring to a boil, cover and simmer over low heat 30 minutes or so, until all liquid is absorbed.

While the rice is cooking, cover the apricots with boiling water. Let stand 10 minutes, then drain. Chop the apricots coarsely.

When the rice is cooked, stir in the apricots.

If desired you can serve slivered almonds on the side, or place on the top of the pilaf.

Mulled Cider

(Preparation time: 30 minutes)

(Serves: 10-12)

gallon apple cider

3 cinnamon sticks

teaspoon whole allspice

teaspoon whole cloves

2 oranges, thinly sliced

Pour apple juice into a large saucepan and add mulling spices. Gently heat to simmering and transfer to a crock pot to keep warm.

Garnish with orange slices.

Hot Wassail

(Preparation time: 30 minutes)

(Serves: 10-12)

4 cups apple juice

3 cups unsweetened pineapple juice

2 cups cranberry juice

teaspoon ground nutmeg

2 cinnamon sticks

5 whole cloves

Lemon slices

Combine all ingredients in a large kettle and simmer for 10 minutes.

Serve hot.


Friday, September 15, 2000

MAYA, PA 18, Lunar Year 12


Blueberry Muffins

Cream Cheese

Granola and Milk and/or Soy Milk



Mission Salad Bar:

Pasta Salad*

[Garden Salad]

Warm Zucchini Salad*

Herbed Cottage Cheese* and

Akmak Crackers


Dried Fruit and Nut Plates

Pasta Salad

(Preparation time: 40 minutes)

(Best if chilled for at least four hours)

(Serves: 6)

2 cups salad macaroni

cup frozen peas

6 oz jar marinated artichoke hearts (save liquid)

1 tablespoon fresh basil, minced

cup minced parsley

cup ripe olives, coarsely chopped

cup chopped green peppers

cup chopped sweet red peppers

1 cup cherry tomatoes, halved

Salt and pepper to taste

Cook the macaroni according to package directions, adding the frozen peas just before ready to drain. Place in large bowl.

Cut artichoke hearts in evenly sized pieces. Add most of the liquid from the artichoke hearts and all the other ingredients.

Cover and refrigerate the salad at least 4 hours.

Zucchini Salad

(Preparation time: 30 minutes)

(Serves: 4-6)

2 tablespoons olive oil

pound zucchini, thinly sliced, about 3 cups

2 large red tomatoes, peeled, seeded, and chopped (2 cups)

Freshly ground pepper

2 tablespoons white vinegar

cup toasted pine nuts

1 tablespoon minced fresh basil

teaspoon salt

Heat the olive oil in a large skillet and toss the zucchini slices over medium-high heat for about 2 minutes (they will be crunchy). Add tomatoes and peppers and toss together for 2 minutes. Turn heat to high and sprinkle on the vinegar. Toss vegetables to coat and let any liquid evaporate. This takes only about a minute. Stir in pine nuts, basil, and salt. Remove from heat, cool to lukewarm, and serve.

Freshly-Herbed Cottage Cheese

(Preparation time: 10 minutes)

(Allow time to chill)

(Serves: 8)

3 cups cottage cheese

2 tablespoons each (finely minced): dill, basil, parsley, red sweet pepper

1 teaspoon thyme

Mix all together. Chill until read to serve.


Saturday, September 16, 2000

MAYA, PURE 19, Lunar Year 12

Recommended Fast


Carrot Salad*

Ravioli Primavera*



Carrot-Yogurt Salad

(Preparation time: 30 minutes)

(Serves: 6)

2 medium apples grated

Juice from one small lemon

1 pound carrots coarsely grated

1 8oz can chunk pineapple

1 handful of raisins

1 cup firm yogurt (or yogurt cheese the consistency of firm yogurt)

1 tablespoon honey (if need more sweetness)

Pinch of celery seed

Place the lemon juice in a bowl, add the grated apples, and mix. Add and combine all other ingredients, mix well and chill.

Ravioli Primavera

(Preparation time: 35 minutes)

(Serves: 6)

1/4 cup unsalted butter

2 tablespoons each chopped fresh basil and grated Parmesan cheese

1/8 teaspoon each salt and pepper

1 pound fresh cheese ravioli

1 cup chicken broth

1 (8oz) zucchini, diced

1 cup frozen tiny peas

Pinch saffron (optional)

1 (5oz) bag baby spinach leaves

Grated Parmesan to sprinkle on top

In bowl, blend butter, basil, Parmesan, salt and pepper. Cook ravioli according to directions.

In saucepan, bring broth to a boil; add zucchini, peas and saffron. Cover; reduce heat; simmer 2 minutes, until zucchini is just tender. Remove from heat; stir in spinach; cover pot to wilt spinach.

Drain ravioli; return to pot with basil butter; toss.

Transfer to bowls. Spoon vegetables and broth over ravioli. Sprinkle with Parmesan.


Sunday, September 17, 2000

MAYA, AW 20, Lunar Year 12


Choice of Cereals

Milk and/or Soy Milk

Papaya Juice


Tomato-Avocado-Sprout-Raisin-Cheese Pitas

Mangoes (cut up)


Ginseng Rush or Blue Sky Sodas


Fresh Melon (whatever in season)


Monday, September 18, 2000

MAYA, KI 21, Lunar Year 12


Stewed Fruit*

Buckwheat Mini Pancakes

Vanilla Yogurt and Maple Syrup



Guacamole Dip for

Fresh Garden Vegetables

Tortilla chips

Kefir Cheese

Caribbean Black Beans and Rice*

Whole-wheat Cornbread*




Carrot Juice

Stewed Fruit

(Preparation time: 20 minutes)

(Allow time to chill if you prefer cold fruit)

(Serves: 4)

1 cup pitted prunes

1 cup dried apricots

1 cup raisins

Place all three ingredients in a pot and add enough water to cover.

Cover and cook over low heat, simmering for 30 minutes to 1 hour, until the mixture is thoroughly cooked. (Ingredients will be soft.)

Remove from heat. Let cool completely, then refrigerate.

Caribbean Black Beans and Rice

(Preparation time: 30 minutes)

(Serves: 4)

2 teaspoons vegetable oil

1/4 teaspoon ginger

1/4 cup orange juice

1/8 cup lime juice

1 red bell pepper, finely chopped (1 cup)

1/4 tablespoon chopped fresh cilantro

1 papaya, peeled, seeded and diced

4 cups black beans, cooked, rinsed and drained (or 2 cans)

5 cups cooked rice

Heat oil in skillet over medium heat. Add next 4 ingredients. Cook about 3 minutes, until peppers are crisp-tender. Add cilantro and papaya. Cook 1 minute. Stir in hot beans. Serve over rice.

Whole-Wheat Cornbread

(Preparation Time: 30 minutes)

(Serves: 6)

cup cornmeal

1 cup whole-wheat flour

1 tablespoon baking powder

1 teaspoon salt

5 tablespoons sugar (2 turbinado and 3 fructose)

1 egg, slightly beaten

1 cup buttermilk or milk

cup vanilla yogurt

Preheat oven to 400 F. Mix together the cornmeal with the flour, baking powder, salt, and sugars.

In the bowl with the egg, stir in the buttermilk and yogurt. Pour the liquid into the dry ingredients. Stir until just blended.

Pour batter into an oil sprayed 7 square cake pan. Bake for 30 to 35 minutes, or until the cornbread has risen and is lightly browned and firm to the touch.

Allow to cool for a few minutes in the pan before turning out onto a wire rack.


Tuesday, September 19, 2000

MAYA, SA 22, Lunar Year 12

Recommended Fast


Pesto Stuffed Cherry Tomatoes*

Basil-Lemon Sauce* over Noodles

Eggplant Tian*

Rosemary-Olive Oil Bread

Carrot Cake


Pesto-Stuffed Cherry Tomatoes

(Preparation time: 30 minutes)

(Serves: 6)

24 cherry tomatoes

2 tablespoons pine nuts, toasted

cup fresh basil leaves


1 ounce Parmesan cheese

1 tablespoon extra-virgin olive oil

cup chevre

cup breadcrumbs

Cut a small slice off the top of the tomatoes and hollow out.

Combine other ingredients in a blender or food processor and blend until just mixed.

Stuff tomatoes with mixture and bake at 400 for 10 minutes. Serve.

Basil Lemon Sauce

(Preparation time: 30 minutes)

(Serves: 6-8)

1 cups extra-virgin olive oil

2 tablespoons coarse salt

1 cup fresh lemon juice

30 chopped basil leaves, or about 1 cups

Ground black pepper to taste

Heat the oil and salt in a 1 quart saucepan over medium heat. Remove from heat, and stir in lemon juice. Place back on heat, and bring to a boil. Remove, and add the basil leaves. Stir, then let sit 10 minutes to infuse the flavor. Stir in hot pasta, sprinkle with black pepper, serve and eat!

Eggplant Tian

(Preparation time: 30 minutes)

(Serves: 6)

2 eggplants, peeled and sliced, in rounds, thick

6 Roma tomatoes, sliced thick

teaspoon ginger

2 tablespoons extra-virgin olive oil

teaspoon salt

teaspoon thyme

cup Parmesan cheese

If eggplant is store bought, it might be advisable to place the slices in a colander, sprinkle with salt, and let sit for 20 minutes or more. Squeeze to remove some of the liquid.

Preheat oven to 400. Lightly grease a 9x13 casserole with olive oil. Layer half of the eggplant, tomatoes, ginger, olive oil, salt (if the eggplant were already salted, dont salt again here), and thyme in the casserole. Repeat once. Cover dish tightly with aluminum foil or an oven cover.

Bake 40 minutes. Remove foil; sprinkle top with cheese. Bake an additional 10 minutes. Remove from oven, and let stand 15 minutes before serving.

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