THE INGREDIENTS: 1 cup dried lentils, soaked overnight until plump.VEGIES TO SAUTE: *eggplant, two onions, chopped, 1/4 cup good olive or sesame oil, 1/2 cup walnuts, 1/3 cup mushrooms.VEGIES TO STEAM: carrots, stringbeans, peas, stalk celery, half green pepper, piece of cabbage.SEASONINGS: salt, pepper, garlic, thyme, sage, celery seeds.

The GARNISH - Two hard boiled eggs, tomato and minced onion and lettuce leaves, for a pretty service.

METHOD- Soak lentils overnight. Soak walnuts for a few hours. Drain and Toss water from lentils and walnuts. Simmer the plumped up lentils until tender. 25 min. Drain in colander or strainer.

Steam all the non-fry vegies, together with some fresh thyme, sage in moderation. Carrots require most time so start them first. Low temp so cabbage does not develop its sulphur. Sautee onion in oil, add eggplant, mushrooms, garlic. Season w salt, pepper, celery seeds (ground). Add lentils, walnuts, steamed vegies, tossing until coated w. oil. Season. Drain off any liquid, Mash this mixture well or grind in food processor.

Serve each individual an ICE CREAM scoop of it on a lettuce leaf, garnish with hard boiled eggs, tomato. Minced onion. Serve individually or make one big loaf and put on the buffet table. With huge plate of fresh baked, homemade sesame crackers.<A NAME="QuickMark">

SESAME CRACKER- Get a bowl full of whole grain flour. Add a bag of sesame seeds, salt, stir in some good sesame or olive oil or melted butter. Mix well. Add a small amt of liquid (vegie broth, potato broth, milk, water) keeping it very dry like pie crust. Fridge in freezer for an hour so water soaks in. ROLL OUT THIN. Bake on baking sheet in oven.


*Yes we are asking you to throw vegies together in amts you want. That's why no amts given.



TOFUBURERS taste better than meat. Even non-vegetarians will beg for this recipe. TOFU (soy curd) has natural plant hormones that supply body with the master hormone that prevents aging. So create a TOFU TURKEY. Bake a delicious real butter piecrust and shape it around a big tofu meatloaf, shaping it like a turkey by using the eggplant mortar.

INGRED: vegies like mushrooms, bellpepper, chopped celery, coriander or cilantro, parsley.. 1 lb tofu for each l0 people dining, raw almonds, bread crumbs to bind it (OR small box cornbread mix. You can use 2 slices sprouted wheat bread/toasted as crumbs. Toast bread slices first.), Can of water chestnuts, minced carrot/celery, onion, garlic. EGGPLANT slices, thin sliced, fried, for binding the croquettes into a turkey as a kind of vegetarian MORTAR.

PREPARE VEGIES. Chop celery, onion, bell pepper. Open can of creamed corn. Chop the blanched nuts. (Soak the Almonds 4 min in boiling water, then skin them). Can creamed corn,

PREPARE VEGIES: Once vegies are well chopped, Heat pan well, pour in oil/butter mix, mince and fry (saute) shredded garlic, onion, celery, parsley or coriander, (cilantro) bell pepper, carrot, mushrooms. I shred vegies on large holes on grater, never the small! Add nuts, (almonds, water chestnuts also 1 lb tofu, Salt/pepper &amp; vegie broth. Add spices: celery seed, thyme, oregano, sage, seasalt. If you have a happy chicken like mine, stir in a raw egg with creamed corn. Shape balls of this soggy mess into croquettes, dredge each in brown flour/sesame seeds; fry this dredged patty in olive oil /butter both sides litely, The thing is so wet you're amazed you can dredge it, fry it, but it hardens up in the pan. After seconds of frying, transfer to dish. Now, let's build the turkey.

Lay the individual chopped croquettes in a baking dish, build upwards, using a piece of fried eggplant as glue or Mortar. Brick by brick, create a turkey shaped thing. Then roll out a classic pie crust, Cover the stack with your piecrust. Now, make two drum sticks, cover that with piecrust adhering it to the main body with water or egg mixture. To get piecrust to brown, use beaten egg over the entire thing. Make realistic pinfeather dimples but not holes by the hundred all over it. Bake 325 until brown.

CRANBERRIES- Toss one bag into pan, add almost an equal amt sugar, rind of 2 lemons, their juices, mash as you cook it into a jammy sauce.

HOME MADE ROLLS- Let 1 pckg dry yeast rise in 1 tsp sugar, 1/2 cup of warm spring water. Set aside. Get a quart of milk very hot, bring almost to a simmer, then turn off, get it down to body temperature. Or, to make dough less rich, make 3 cups vegie broth by simmering vegies that U-eat for dinner for a few days. Save broth COVERED in fridge. Add 1/2 cup brown sugar if you're on a diet, the WHOLE POUND BOX of brown sugar if you want the crusty sweet, cakelike bread. Add a whole lb butter if you're reckless. If the vegie broth is your choice and it is COLD, bring to body temp. If HOT, COOL it to bath water.

METHOD: Throw 3-4 cups whole grain wheat/mixed w. rye flour into broth, (a little millet flour is good if U-can find) and a 1/4 cup of gluten flour (avail. at healthfood store) for each 2 cups of flour. Stir so it's very soft, then add, stir in the yeast which has proven it's alive by getting a thick scum on it. I actually only stir in the MUSHROOM part on top. The liquid at bottom that isn't rising, is kind of bitter. I toss that and even will use TWO envelopes yeasts and just use the alive part (alive after l0 min). Stir more flour into dough until it's mushy verging on firm. Let rise in bowl in warm spot in kitchen, FOR MINIMUM OF 2 HRS, like open oven on super low. 2-hr raising period is to inactivate phytic acid in the FLOUR. (Reason we do sprouted grains and never use flour is to avoid phytic acid. Firms that make BIBLE bread turn grains into a bread like substance, by soaking grain overnight, grinding with a food mill. Whichever way you handle the grains, flour or soaked, when dough has doubled in size, turn on dusted board, and knead, as you do, adding several oz. of toasted sesame seeds and now after this rising period, you can add the salt (earlier it would inhibit the rising). Salt to taste. Put a slab of dough on oiled floured pizza pan, for a country look, or do muffins or INSIDE four greased, lined loaf pans, let rise again in the pan. Or on greased, floured baking sheet. Bake at 375 l0 min, then lower to 300 until brown. Cool, If you have 4 loaves, freeze 3, well wrapped in saran wrap or foil.

SALAD - THE ULTIMATE VITALITY FOOD- Wash romaine, watercress, spinach, but not head lettuce. Get all dirt out of crevices. Put in colander to drain. OFER TWO DRESSINGS. BUTTERMILK RANCH and traditional, Italian .

OIL DRESSING- Olive oil, lemon juice, crushed garlic, oregano, dash Lea &amp; Perrins Wochestshire sauce, a little dry mustard powder or wet, 2 tbsp crushed avocado and slices of onion, soy sauce for salt, anchovy paste if possible. Mix in large, wooden salad bowl, put greens on top. TOPPING- sunflower seeds, avocado slices, raisins, mushroom slices, hulled pumpkin seeds (only avail. at HFS), broccoli florets, jicama or sunchoke slices, diced green onions, fresh basil, cilantro or arugula herbs. SERVE with stacks of hot, corn tortillas in a basket. Make 'tacos' of salad. Grow a patch of lusty arugula in your garden. It is invulnerable, self seeds each year. Your friends will rave about the flavor in your salads. Use high calcium raw spinach, too.

BUTTERMILK- One small carton buttermilk, equal amt. Mayo. Add dill, thyme, sage, salt, pepper, garlic powder, chopped onion, celery seed powder, stir.

MAKING SQUASH INTO MEAT- The Garden squash patch gives us black thumbs so much cluck for the buck. It's a real bang to grow squash as they cooperate. BUT, eat it? NOT I! So I set about developing recipes that turn squash into a savory meat-like dish that I WILL eat.

BUTTERNUT SQUASH- Saute sliced raw pieces in olive oil, onions, garlic with the seeds and stuff in the fry pan. After browning, add water or broth, seasoning, thyme, water, 1 tsp soy sauce and tomato if desired, steam until soft enough to cut with a fork. Seeds are delicious but discard the shell, eat only the meat inside.

BEVERAGE WITH TURKEY - Why make tofu taste like meat if you're not going to go whole hog? I like my tofu with a good red wine. Pinot Noir, Cabernet, Burgundy, Merlot. For the children:

SHIRLEY TEMPLES- Generic lemon/lime soda. Huge bottle. Big sloshes of homemade grenadine syrup. JUICE pomegranate halves, like oranges. Add a lot of sugar, boil til syrupy. Keep in old wine bottle with cork, in fridge.

DESSERT? Pecan pie? Recipe online at I include a recipe for holiday cake. Or Lemon bars.

MISS GEER'S LEMON BARS:- INGREDIENTS: 2 1/4 cup sifted flour, 1/2 cup sifted powdered sugar, 1 cup butter, 8 eggs, 3 1/2 cups sugar, 1 cup lemon juice, 4 tsp lemon zest, l tsp bk powder, 1 tbsp UN-sifted flour. METHOD: Sift flour, pow. sugar, cut in butter until it resembles crumbs. Pat into bottom of 13 x 9 baking pan, bake 350 deg. until brown. Beat eggs with gran. sugar, stir in juice, zest, bk powder, unsifted flour, mix well, pour over crust, bake 350 for 45 min. Cut into 32 bars. This recipe came from the daughter of Will Geer, that old man on the Walton Family, who was not only a good socialist, who knew about Poverty and the Great Depression 1st hand.

THE HAVE IT ALL COCO-NUT LEMON MARZIPAN CAKE- Lemon, coconut, fruit cake or almond marzipan, all FOUR COMBINED as they're compatible.

INGREDIENTS: 3 cups whole grain or unbleached flour, 2 cups Succanet sugar or real sugar, 2 cubes room temp butter, or 1 cup cold clarified butter which is called ghee, 4 or 5 eggs depending on size, a can of coconut milk, extracts, spices, nuts, dried fruit.

TO START: SOAK your dried fruit in lemon juice to reconstitute.

NEXT: Cream 2 cubes butter, four yolks, (reserve whites to make a meringue to help 'lift' the cake.) Succanet to taste (actually, this IS real sugar with all the vitamins), add extracts: coconut, almond or vanilla flavoring, plus plenty of orange &amp; lemon zest, beat until creamy. To make a birthday type cake, I use canned or real coconut milk as liquid in the cake. To make a FRUITCAKE style, I use orange juice and milk as liquids.SIFT DRY INGREDIENTS. We are going to slowly add them to butter, ALTERNATING with the liquid. You need 2-3 cups sifted whole grain flour (throw away the bran) or Kamut flour but mix first with 3 tsp aluminum free baking powder. WHEN YOU put flour in, add a dose of flour followed by a dose of the liquids. You will now take the LIQUID THAT DRIED FRUIT WAS RECONSTITUTED IN, and add orange juice or milk or coconut milk straight out of coconut or can. Add liquid, stir a little bit, then another 1/2 cup dry ingred, then another dose of the juice/lemon/coconut milk liquids, stirring until batter feels right. For a light cake, the minimum of flour is used. If you feel it's OK at 2 cups dry ingred, quit there.

SEPARATELY, BEAT EGGWHITES TO peaks. Fold stiff whites into the cake batter, then put a lot of pecans in batter using a dusting of flour on them. THEN ADD DRIED FRUIT/NUTS: (Now, take that batter and add all dried fruit that you soaked in lemon juice several hours before but to do this, pat fruit dry, flour lightly) and fold into the batter. We used the juice they were soaked in, in the LIQUID section of the cake. BAKE: Turn into buttered, floured or paper lined pans, put in very hot oven for the initial 4 minutes. It solidifies from the heat. But this is too fast an oven to cook the thing as you'd burn exterior have raw interior, so then, you open door slightly, turn oven down to 325, finish to deep golden brown color, turn off oven, remove gently. Cool on a rack!

FROST- with 1/2 cube butter beaten with a lot of lemon rind, Then a whole box of powdered sugar added 1/3 at a time with lemon juice after each dry addition. As we want several different but clear flavors, we will put real almond paste between the layers, either the imported kind or homemade.

ALMOND PASTE: grind a 1/2 lb of blanched almonds (boiling water, one minute later peel) with some boiled sugar syrup and almond extract. The third, clear flavor is coconut. Cover entire exterior frosted cake with shredded sweetened coconut. Soak more dried pineapple in lemon juice, decorate outside of cake with these pieces.

Xmas FRUITCAKE: I fill the same cake batter with unsulphured dried fruit, dates, raisins, dried pineapple. I use healthfood store, natural dried cherries, not supermarket dyed ones. I use pecans, walnuts. Soak fruits in lemon juice, rind, as dried pineapple frequently needs zap. I use liquid in the batter.

For fruitcake, bake it in loaf shape, no frosting. Cool. Wrap in cheesecloth soaked in brandy and mail them to pals as gifts.