1 zucchini
1 head broccoli
celery
½ onion
½ c sunflower sprouts
¼ c pine nuts
½ cucumber
Steam broccoli and zucchini for two to four minutes.
In a separate pan, boil 1qt. plain filtered water, adding a little sea salt or bouillon cubes from the health food store.
Put the steamed broccoli and zucchini, together with the water which you used to steam them, into the blender.
Add the hot, salty water and blend vegetables until you get a creamy consistency. This will be the base of the soup. Pour this solution in a separate pan.
Add finely chopped celery, onion, cucumber, greens, and pine nuts.
This soup combines all the live, vital food products, and it provides a familiar, traditional taste.
Traditional yeast bread is bad for your health. It is especially bad for people who have a tumor, since the fermentation process in yeast activates the growth of the tumor. The recipe for this bread does not contain yeast. This bread contains enzymes, vitamins, and minerals in a vital stage. It also contains vital protein, fat, carbohydrates, B-complex vitamins, B12 vitamins, and Vitamin E, which is known as the vitamin of life. This bread tastes excellent, even to the infamous “picky eater.” It can be made quickly and easily.
Rinse thoroughly and dry 1-2 cups of organic whole wheat, (spring soft wheat) or wheat alternative.
Place wheat in a pan or other dish and add clean, filtered water to cover the wheat by one inch.
Soak the wheat for 6-8 hours.
Then pour out the water and cover with a towel to prevent the remaining moisture from evaporating and create a good condition for sprouting.
In 12-24 hours small, white sprouts will appear. Put these wheat sprouts through a meat grinder.
Add ½ onion, 2-3 cloves garlic, a piece of celery root, and put through the meat grinder again.
Add sea salt for taste.
Mix everything together and shape small patties.
Melt some butter in a frying pan. (If possible, use ghee instead of butter. Unlike vegetable oil, ghee does not produce carcinogens).
Place patties in a frying pan, on moderate heat, for 1-2 minutes on each side.
Then turn off the heat, cover and let stand for five minutes.
Eat this bread while warm with vegetable salad, soup, or as a separate meal.
Variation: Sometimes you can add 1-2 eggs to the bread ingredients.
Choose three to four whole grains such as brown rice, millet, buckwheat, etc.
Wash and dry each type of grain separately. On the bottom of a tall pan place a layer of cabbage leaves.
Place a larger layer of rice (1/2 cup) on top of the cabbage.
Cover the rice with shredded carrots.
Place a layer of millet (1/2 cup) over the carrots.
Cover the millet with a layer of chopped onions.
Place a layer of buckwheat over the onions.
Cover the buckwheat with a layer of shredded zucchini. (Always finish this cake with a layer of vegetables.)
Then pour slightly salted, pure, cold water into the pan. The water should just cover the top layer of vegetables.
Place the pan on the stove and bring to a boil.
Reduce heat and continue simmering for 5-7 minutes.
Turn off the heat and let this sit for 20 minutes.
Remove the cover and replace it with an upside down plate.
Holding the plate securely, carefully turn over the pan onto the plate. Be careful not to burn yourself. This may require the help of another person.
Slowly lift the pan and underneath you will see a colorful “cake.”
Variation: On one of the lower layers you can place sliced fish. The fish will absorb juice from this cake, and should have a wonderful taste. In this case you should cook the “cake” for twenty minutes, and let it stand for thirty more. Eat the fish first because fish is a protein and requires stronger gastric juices for digestion, which are on the bottom of the stomach. Then you can eat the grains.
Make juice in a juicer from four carrots, two apples, and half a beet.
Drink the juice and set aside the pulp for a fruit salad.
To this pulp, add dried but soaked fruits such as raisins, apricots, plums, etc. (All fruits must be soaked the night before).
Add chopped walnuts, sour cream, or yogurt. You can also add fresh, shredded apples.
The food combination in this salad is not perfect, but it is a good cleanser for the colon.
Cook or steam 1-2 red beets until they’re soft. Cool the beets in cold water. (This will make them easier to peel.)
Peel the beets and then shred them on a big grater.
Add finely chopped green onion.
Sprinkle with chopped walnuts, add 2-3 chopped garlic cloves, and pour on lemon juice.
Add sea salt for taste and 1-2 tablespoons of cold pressed olive oil.
Note: All dishes which contain beets will color your bowel movements red. This is normal.
Note: Fresh juice from red beets will improve your blood consistency because it increases the number of red blood cells.
Sprout wheat like you did for making bread.
Cook vegetable soup from a good variety of vegetables. You can use the principle of raw energy soup.
When the soup is ready, add 4-5 tablespoons of sprouted wheat and let it stand for 10-15 minutes.
Add finely chopped dill or parsley and mix.
Then serve.
For preparation of this dish, different kinds of whole, uncut, unprocessed grains can be used. This means that the grain must retain its own natural form, and so its own energetic values.
When grains or cereals are cut or ground into flour, they lose a great deal of energy. This is because energetic connections between molecules are broken and the energy of the grains dissipates. This happens despite the condition that processed grains still have nutritive material and quality. The benefits from uncut, unground grains are much greater than the benefits from cut, processed grains.
For this dish, the following whole grains can be used: brown rice, whole wheat, buckwheat, quinoa, oats, etc.
Note of Caution: If grains are not stored correctly, molds can develop on them. If such grains are eaten, the bacterial balance in the colon could be damaged and, for example, candida may develop.
To avoid this problem it is necessary to put grain in a dry hot frying pan for 2-3 minutes, stirring constantly to make sure that the grains do not lose their primary color. Keeping grains on the hot, dry frying pan for this amount of time not only destroys the molds, but also helps to improve absorption and assimilation of the grain starches in the human digestive system.
Remove the grains from the pan and put them in a cold dry container or dish to cool them a little.
Then, it is important to wash the grains thoroughly.
Soak the grains in clean cold water (1 cup grains for 2-3 cups of water). Soak rice for 8 hours, oats for 12 hours, and wheat and buckwheat for 4 hours. Soaking the grains activates their own processes of sprouting. Even though sprouting does not actually happen, the activation of enzymes, vitamins, minerals, etc. increases, and cooking time decreases significantly. This promotes better preservation of nourishing elements.
It is good to add cut or shredded steamed vegetables, such as carrots, celery, onion, or broccoli to the already cooked grains.
Also, it is a good, healthy idea to add freshly cut garlic, cold pressed olive oil or ghee, some green leaves of parsley or dill, and a little sea salt.
Organic potatoes with the skin - 3
Organic carrot - 1
Zucchini - 1
Red pepper - ½
Red Beet - 1
White cabbage - ½
Water to boil - 1 quart
Tomato juice - 1 glass
Lemon juice - ½ lemon
Sea salt
Parsley leaves
Dill leaves
Garlic - 2-3 medium cloves
Sour Cream - 1 t. per serving
Prepare the potatoes, carrot, zucchini, pepper, and beet by cleaning, drying, and shredding on a large grater.
Chop the cabbage very fine or shred it with a special blade.
Drop the prepared vegetables into boiling water. This action automatically decreases the temperature of the water.
Wait until the water boils again, turn the heat off, cover the cookware, and let stand for 20-30 minutes or more.
Add tomato and lemon juice and a little sea salt as desired.
Add finely chopped fresh leaves from parsley and dill, and fresh cloves of garlic.
Stir all together one more time, and then serve.
Drop 1 teaspoon of sour cream in each bowl.
Dried fruits soaked overnight, and the water in which they are soaked, are very helpful in cleaning the entire gastro-intestinal track. These fruits are natural cleansers because they are natural laxative.
Soak 10-20 dried apricots, prunes, figs, etc. in 2-3 glasses of filtered water at room temperature.
Note: When buying dry fruits, make sure that they are organic and are not covered with wax and other preservatives. It is also important for you to know how these fruits were dried. Since it is almost impossible to check on this, you may want to buy a dehydrator and dry them yourself at a temperature of 105 O F. (Follow manufacturer’s instructions.)
Before soaking, clean the dried fruits thoroughly with cold water.
Cover them with water and soak them overnight (at least 6-8 hours.)
In the morning, on an empty stomach, drink the flavored water. You may eat the fruit for breakfast if you wish.
Also, these fruits can be covered again with fresh water, soaked for a couple of hours, and the water drunk during the day. These fruits can be eaten at different times during the day.
A plate of fresh, cut fruits
10-15 almonds soaked overnight and peeled, or a handful of sunflower seeds soaked for 3-4 hrs.
3-4 soaked plums or a handful of soaked raisins
3-4 tbs. cottage cheese
1 tbs. wheat sprouts
3 tbs. yogurt
2 tbs. honey
1 tsp. lemon juice
1 tsp. honey
1 tsp. lemon juice
1 tbs. distilled water
3-4 tbs. cottage cheese
3 tbs. yogurt
1 tsp. honey
Fresh fruits such as berries and grapes and other sour or sweet/sour fruits are better used whole and uncut. Other fruits may be cut.
Cover with wheat sprouts.
Dressing 1: Mix honey, lemon juice, and distilled water.
Dressing 2: Mix cottage cheese, yogurt, and honey until creamy.
Mix both dressings with fruit and top with cut almonds or sunflower seeds and prunes or raisins.
Avocado, tomatoes, greens, pepper, carrot, cucumbers, red onion, garlic, celery, radish, and Jerusalem artichokes.
Cut the vegetables and add the following ingredients to taste:
Sea salt, onion, garlic, cayenne or chili pepper, paprika, lemon juice, and a little water.
Mix well.
Do not use in large amounts: Raw cabbage (white and red), spinach, cauliflower, collards, Savoy cabbage, asparagus, kale, collard and cumfrey leaves. Only small amounts of these vegetables can be added to the salad. Large amounts stimulate gas formation and disrupt the balance of the digestive system.
½ c. raw almonds
½ c. distilled water
¼ t. garlic powder
¾ t. sea salt
1 c. sunflower oil
3 tbs. lemon juice
1 tsp. apple vinegar
Soak almonds in boiling water for 3-5 minutes and then peel.
Put almonds in a blender and blend well.
Add some water and garlic powder.
Blend and add the rest of the water.
Blend at low speed and very slowly add oil.
Continue mixing for another minute adding lemon juice and apple cider vinegar.
Put mayonnaise in a glass container and store it in the refrigerator.
Digestion takes a lot of energy from the body, so very often one wants to sleep after a meal. Many people think that they eat to regain their energy. In reality, a bad diet does not give energy but takes it away.
Fresh juices absorb and assimilate with minimum use of digestive energy, saving more energy for the use of the body. At the same time, freshly made juices supply the body with enzymes, vitamins, and minerals, which support the body.
Note: For both solid food and juice to be digested properly, saliva must be secreted and mixed with your food or juice. For this reason, it necessary to “chew” the juice, but not as much as regular food. Swish the juice around in your mouth to stimulate the secretion of saliva. Avoid overdoing it by keeping the juice in your mouth as long as you would any food you would be chewing.
To obtain the maximum results from drinking fresh juices, consume them 30-60 minutes before eating your meal. Fruit juices may be taken closer to a fruit meal, and vegetable juices may be taken closer to a vegetable meal.
If juices are used to supplement a meal, or as a snack, consume only one to two glasses. Two to three glasses of juice can replace the whole meal. If one feels an absence of energy, he or she may substitute one or two meals with juice drinking. Generally after that, energy returns.
Here are some recipes for freshly made juices which help and support colon function:
1. Carrot (6 parts) + spinach (3 parts).
2. Carrot (6 oz.) + beet (2 oz.).
3. Carrot (5 oz.) + celery (3 oz.).
4. Carrot (8 oz.) + garlic (1-2 cloves).
5. Carrot (8 oz.) + cucumber (3 oz.) + beet (3 oz.).
6. Carrot (6 oz.) + celery (3 oz) + tomato (1/2 medium-sized).
7. Carrot (8 oz.) + 4-5 leaves of romaine lettuce.