Spring is our purification season, with more fresh foods, especially greens, and more liquids. Start each Day with two glasses of purified water, one with half a fresh lemon squeezed into it, and some stretching exercises.
|Morning:||one or two oranges|
|Breakfast:||Cream of wheat or rye, plain or with some honey and oil or butter|
|Snack:||one handful of soaked almonds|
|Lunch:||Pasta and Garbanzo Salad|
|Salad of mixed lettuces and spring greens|
|(cilantro, watercress, miner?s lettuce, dandelion, sorrel)|
|and sliced red radish with Avocado Dressing|
|Snack:||Glass of orange juice or whole wheat crackers|
|Dinner:||Pureed Carrot Soup (with lemon, miso, and dill)|
|Steamed artichokes with Tofunaise|
|Snack:||Herbal tea with honey|
|Breakfast:||Cream of rice or puffed rice with yogurt or soymilk|
|Snack:||Handful of raw or roasted pumpkin seeds|
|Lunch:||Breast of chicken with Tomato-Caper Sauce|
|Spinach salad with Miso-Tahini Dressing|
|Dinner:||Vegetable Minestrone (with rice)|
|Snack:||Rice or Soy ice cream (such as Rice Dream or Ice Bean)|
|Morning:||one or two apples|
|Breakfast:||Oatmeal cooked with raisins|
|Snack:||one handful of sunflower seeds|
|Lunch:||Broiled fresh fish (halibut, sea bass, or swordfish)|
|Oven roasted potatoes with rosemary|
|Salad of mixed greens with vinaigrette of olive oil,|
|balsamic vinegar, garlic, mustard, and sea salt|
|Snack:||Carrot and celery sticks, or granola|
|Snack:||Baked apple with raisins|
|Breakfast:||Corn puffs or flakes with soymilk|
|Snack:||Handful of soaked filberts (hazelnuts)|
|Lunch:||Polenta with Tomato-Lentil Sauce|
|Grated parmesan cheese (optional)|
|Small green salad with vinaigrette|
|Snack:||Raw carrot and celery sticks|
|Sweet and Sour Tempeh or Tofu|
Pasta and Garbanzo Salad?Serves 6
1 1/2 cups whole wheat
spirals or bows
Cook pasta in water and salt.
Avocado Dressing?Serves 6
Blend all ingredients well and toss with salad.
Pureed Carrot Soup?Serves 6
Bring water to a boil.
Blend all ingredients.
Heat oil over medium flame and sauté garlic and chili
pepper until slightly golden.
Miso-Tahini Dressing?Serves 6
Blend all ingredients well.
If a thinner consistency is desired, add more water.
Vegetable Minestrone?Serves 6
Bring water, kombu, rice, and herbs (if using dried) to a
boil, and simmer for 30 minutes.
Add leeks, potato, celery, and carrots, and simmer 15 minutes longer.
Then add broccoli florets, sweet peas, and herbs (if using fresh), and
Remove kombu, salt to taste, and serve.
Serve with “Pesto Sauce”.
This soup is also very good served cold with a sprinkling of olive oil.
Pesto Sauce?Makes about 1 cup
Puree all ingredients well in a blender or food processor.
Some fresh parsley can be added to blender to enhance the
Of course, this dairyless pesto can be used for pastas or
Couscous Salad?Serves 6
Place couscous in a bowl and pour boiling water over it.
Polenta is excellent the Day after. It can be baked, broiled, or grilled.
Bring water and salt to a boil.
Slowly add polenta while stirring constantly with a whisk until well mixed.
Lower flame to minimum, cover pot, and simmer until polenta has thickened, about 40
Stir occasionally to avoid burning the bottom.
Transfer the polenta to a glass loaf pan, and let set for 5 minutes.
Cut into squares and serve with “Tomato?Lentil sauce”
Tomato?Lentil Sauce?Serves 6
Sauté onion, carrot, celery, and garlic in oil until onions are limp and transparent.
Watercress Bisque?Serves 6
Water-sauté onion and carrot until onion is limp and transparent.
Add diluted kuzu and stir Add green onions. One use for this sauce is to pour over
Sweet and Sour Tempeh or Tofu?Serves 6
1/4 cup water
1/4 cup tamari
1/2 teaspoon ground
1 clove garlic, minced
2 packages tempeh (1 pound)
or 3 blocks tofu (about 1 pound),
cut into 1-inch squares
1/4 cup arrowroot flour
peanut or rice bran
oil for deep frying
Mix water, tamari, coriander, and garlic together.
Dip tempeh or tofu cubes in mix and coat with arrowroot flour.
Heat oil in a wok or skillet, and deep fry tempeh or tofu
Drain well on paper towel.
For low-fat recipe, avoid frying by omitting arrowroot and oil; marinate tofu
or tempeh and bake at 350° for 15?20 minutes.
Serve with “Sweet and Sour Sauce”.
Sweet and Sour Sauce
1 1/2 cups water
1 cup rice syrup
4 teaspoons tamari
1 Tablespoon tahini
1/2 teaspoon grated
1 Tablespoon kuzu,
diluted in 1 Tablespoon cold water
2 green onions, chopped finely
Combine water, rice syrup, tamari, vinegar, tahini, and
ginger and bring to a boil.
until sauce thickens.
5 cups strawberries, sliced
2 cups rhubarb, diced
3 Tablespoons maple
syrup or to taste
1 teaspoon grate
1 Tablespoon kuzu,
in 2 Tablespoonscold water
Bring strawberries, rhubarb, maple syrup, and lemon rind
to a boil and sprinkle in agar-agar flakes.
Simmer until all flakes are dissolved (about 10 minutes).
Add dissolved kuzu and stir until mixture thickens.
Transfer to a bowl or individual cups and refrigerate until set.
Garnish with strawberry slices and a sprig of mint.
Add diluted kuzu and stir
Add green onions.
One use for this sauce is to pour over