Miscellaneous Recipes

3. Miscellaneous Recipes

Note: None of these recipes are recommended for regular use. The farther away we get from eating plants as they grow, the greater the destruction of nutritional values These recipes are provided as less harmful substitutes for conventional recipes.

3.1 Eggplant

Cookbooks often suggest soaking eggplant or dredging it with salt to draw out the “bitter juices”. Do not soak or salt eggplant. If the eggplant is fresh and not over-mature, it will not be bitter. Select small to medium firm eggplants with shiny skin and deep color. Most eggplant is not tasty when eaten raw. As previously indicated, very young sweet eggplant may be sliced and eaten raw as a sandwich with fillings of sprouts or other raw vegetables. There are many excellent cooked dishes that can be prepared with eggplant, and it is a favorite of many vegetarians who use cooked food.

3.1.1 Eggplant Steaks

Slice in half-inch slices, spread out on cookie sheet. Run distilled water on slices so they are quite wet on both sides. Sprinkle Vegebase sparingly on both sides. Broil lightly on both sides. Turn off broiler and let slices remain in hot oven about ten minutes longer to become slightly more tender. Can be eaten plain as a nonstarchy vegetable, or just dotted with butter before serving.

Or, if desired, put a thick slice of raw tomato (or raw sweet red bell pepper) on each steak and a slice of Swiss unprocessed mild cheddar cheese. Leave in warm oven until cheese is just barely melting, or lightly brown under broiler.

Variation: Summer squash (cut in half lengthwise) or turnips (thick slices) may be prepared the same as eggplant steaks.

3.1.2 Easy Eggplant Casserole

2 medium diced eggplants (unpeeled) (dice in rather large pieces)
2 medium tomatoes, peeled and cut up
4 strips celery, sliced
1/2 sweet pepper (red or green) diced
Vegebase (to taste) (start with one-half tablespoon)

Place all in casserole, add about one inch of water. Steam (covered) on top of stove about three minutes. Add eight ounces of ground cashew nuts (on top). Bake uncovered in 373 degree oven about 20 minutes or until cashews are slightly browned. If eggplant is softer than you like it, try (1) steaming a shorter time than three minutes or (2) browning cashew nut topping under broiler (instead of baking). Serves three or four.

3.1.3 Crumbly Eggplant Casserole

Broil eggplant slices slightly (barely lightly browned). Prepare desired amount of Spanish sauce (see recipe), Grind desired amount of cashew nuts. Put Spanish sauce ground cashews and broiled eggplant slices alternately in casserole (in layers), ending up with Spanish sauce and light sprinkling of ground cashews over the top. Lightly brown under broiler. Should be crumbly, with little or no liquid.

Suggested quantities to serve three or four:

1 large or 2 medium eggplant or 3 or 4 small eggplants
(small or medium eggplant are best, large ones may be
bitter)
1 recipe Spanish sauce
10 to 12 ounces ground cashews (by weight)

3.1.4 Stuffed Eggplant

Cut raw eggplant in half lengthwise. Scoop out flesh in as large pieces as possible, leaving about one-quarter inch of flesh on the shells. Moisten the pieces and the half shells with distilled water and arrange on a cookie sheet. Sprinkle sparingly with Vegebase. Slightly brown under broiler.

Cut pieces of eggplant into smaller pieces (about one inch). Combine with Spanish sauce (see recipe—one recipe of Spanish sauce for approximately two medium eggplants). Mixture should be moist but not wet.

Put several tablespoons of this mixture into each half-shell. Cover with ground cashews. Alternate two more layers of mixture and ground cashews, with cashews on top. Brown slightly under broiler, End leave in hot oven five minutes longer to tenderize half shells.

Variation: Sliced Polly-O All Natural Mozzarella Cheese can be substituted for the ground cashews.

3.1.5 Eggplant Surprise

8 ounces cashew nuts
2 small to medium tomatoes, peeled and cut up
2 strips celery, sliced
1 teaspoon Vegebase
As little water as possible

Blend all together. Start with one-half cup water, add more water if necessary; mixture should be quite thick. Spread thickly on broiled eggplant slices (eggplant steaks—see recipe) and brown very slightly in broiler. This quantity is enough to cover slices from two medium eggplants. This mixture can also be used as a topping for other nonstarchy vegetables.

3.7 Spanish Sauce

4 or five medium tomatoes (peeled and sliced)
1 sweet pepper (preferably red) diced
4 strips diced celery
1 tablespoon chopped parsley
10 medium mushrooms (optional)
Vegebase to taste (optional). If Vegebase is used, use sparingly.

Add small amount of water, about one-fourth cup or less. Tomatoes will supply most of liquid necessary to steam this mixture for just a few minutes, just long enough to slightly tenderize the ingredients. May be used with any nonstarchy vegetable.

To use onions as an ingredient of this Spanish sauce, precook the onions for 20 minutes before adding to other ingredients.

3.8 Company Squash

Use tender young yellow crookneck or zucchini squash or both. Slice slantwise (oval slices) about one-fourth inch hick. Place in casserole with enough distilled water to wet slices thoroughly. Pour off most of excess water. Sprinkle wet slices with Vegebase (sparingly). Sprinkle with paprika (optional). Bake at 375 degrees ten minutes covered, ten minutes uncovered until slightly brown (or brown under
broiler). If firmer squash is desired, cut thicker slices.

3.9 Tasty Cauliflower

Cut into small florets. Steam in minimum amount of water about six to eight minutes until just barely tender. Then toss with small amount of Vegebase and brown slightly under broiler. (If desired, sprinkle with paprika before)

3.10 Spaghetti Squash with Sauce

Sauce:

Diced sweet red pepper
Parsley, chopped
Diced celery
Mushrooms
Small fresh sliced onion, if desired

If onion is used, precook for 20 minutes. In wok or skillet, stir fry all ingredients in small amount of water—no oil. Cover and allow to steam a few minutes.

Bake spaghetti squash whole at 375 degrees—20 to 30 minutes, depending on size. Cut in half before serving. Run a fork through the hot flesh and it separates into spaghetti-like strands. Put mound of sauce in each cavity. (Seeds may be removed, if desired, before adding sauce.)

3.11 Rice

Long grain rice cooks up light and fluffy—medium rice slightly sticky, and moist short grain rice even stickier.

3.11.1 Plain Cooked Brown Rice

1 cup Long Grain Rice
3 cups cold water
Saucepan with tight lid.

Bring water to boil, add rice and boil for one minute. Turn heat down, cover tightly, and simmer about thirty minutes or until water is absorbed and rice is fluffy and tender. To prevent sticking, don’t stir. If fluffy and tender but not dry, put in warm oven uncovered for a few minutes.

3.11.2 Mixed Wild and Brown Rice

1 cup Long Grain Brown Rice
2 1/2 cups cold water

Bring water to a boil, pour over rice, cover and bake in 375-degree oven forty minutes or until dry and fluffy. Add more water if necessary (check after 30 minutes to see whether additional water is necessary.) If rice is tender, but too wet, uncover for five minutes or so.

3.11.3 Mixed Rice Casserole

3/4 cup Long Grain Brown Rice
1/4 cup Wild Rice

4 strips sliced celery
1 large diced sweet red pepper
1/4 pound sliced mushrooms (optional)
3 cups cold water
2 teaspoons Vegebase (or Vegebase to taste)

Bring water to a boil, add brown rice, cook five minutes, (simmer). Add wild rice and other ingredients. Bake covered in 375-degree oven about forty minutes, or until rice is tender and fluffy. Check after 30 minutes to see whether additional water is necessary. If rice is tender, but
too wet, uncover for five minutes or so.

3.11.4 Stuffed Sweet Red Peppers

3 large sweet red peppers
4 strips diced celery
2 sprigs chopped parsley
1/4 pound sliced mushrooms
Vegebase to taste

Steam all but peppers five minutes in small amount of water. Add to plain cooked mixed wild and brown rice (see recipe). Cut peppers in half, remove seeds, and spoon in rice mixture. Bake in covered casserole in 375-degree oven until peppers are tender (about ten or fifteen minutes).

3.11.5 Vegetable Chop Suey with Rice (Starch)

A few pieces of celery top, chopped
A few sprigs chopped parsley
1 large sweet red pepper, sliced (sweet green pepper may be substituted)
4 strips sliced celery
2 large strips celery cabbage and/or an equivalent amount broccoli florets and leaves
3/4 cup freshly shelled green peas
2 large carrots, cut up in bite-sized pieces
1/2 cup cauliflower florets
1/4 cup Jerusalem artichokes, cut up in chunks
Vegebase to taste (add Vegebase just before serving)

Blend half of the peas in one cup of water. Add the balance of the peas whole, and the other ingredients. Steam ten minutes. Serve over cooked or baked brown rice. Sprinkle alfalfa sprouts, raw snow peas and raw water chestnuts over each serving. If raw snow peas and raw water chestnuts are not available, use frozen snow peas (if desired) and canned water chestnuts, in which case they should both be added to the pot to heat up before serving. Snow peas and water chestnuts, even if not raw, add a crisp tastiness to vegetable chop suey. Serves three or four.

3.12 Vegetable-Sesame Casserole

Green beans or broccoli
Cauliflower florets
Sliced summer squash, zucchini, yellow crookneck or Pattypan (or thinly sliced turnips)
Sesame Seeds and Vegebase, half and half, mixed

Steam green beans (or broccoli) and cauliflower in small amount of water for five minutes. Sprinkle with small amount of Vegebase and sesame seed mixture. Top with slices of squash or raw turnips. Sprinkle with balance of Vegebase-sesame seed mixture. Brown lightly under broiler. (Squash or thin turnip slices will tenderize under broiler.)

3.13 Zucchini Cheese Casserole

4 medium zucchini
2 medium tomatoes, peeled and cut up
4 strips celery, sliced
1 small sweet pepper, diced
Vegebase to taste

Place all in electric skillet (or casserole on top of stove). Steam until tender, about six to eight minutes. Turn off heat. Lay slices of unprocessed cheese over top. Cover and serve when cheese is just barely melted.

3.14 Lentil Casserole

1 cup lentils
4 strips diced celery
1 small diced sweet pepper
2 cups water
Vegebase to taste

Steam lentils approximately 15 minutes or until almost tender. Add celery and pepper and steam five minutes longer. Do not overcook. Add Vegebase before serving.

3.15 Protein Vegetable Chop Suey

A few pieces of celery top, chopped A few sprigs of chopped parsley
1 large sweet pepper, sliced (red preferred) 4 strips sliced celery
2 large strips celery cabbage and/or an equivalent amount of broccoli florets and leaves
3/4 cup freshly shelled Green Peas
1 cup of sliced Bok Choy or other Chinese vegetables
1 cup mung bean or soybean sprouts
Vegebase to taste (add Vegebase just before serving)

Blend half of the peas in one cup of water. Add the balance of the peas whole, add half of the bean sprouts and all of the other ingredients, except the Vegebase, which is to be added just before serving. Steam for ten minutes. Serve over the remaining raw bean sprouts, or sprinkle the raw bean sprouts on top. Cooked unsprouted soybeans may be substituted for the bean sprouts, and served with alfalfa sprouts. See suggestions for snow peas and water chestnuts in Starch Vegetable Chop Suey recipe, which may also be used with this Protein Vegetable Chop Suey. Serves three or four.

3.16 Lentil Soup

1 cup lentils
A few pieces celery tops, coarsely chopped
4 strips sliced celery
A few sprigs parsley, chopped
1/2 cup coarsely chopped kale or Bok Choy
3 cups water
Vegebase to taste

Simmer lentils 20 minutes, add vegetables, simmer five minutes longer. Soup should be thick, not watery. If too thick, add a little more water. Add Vegebase before serving.

3.17 Millet-Squash Casserole

1/2 cup Millet, browned slightly (dry) in skillet
2 cups boiling water

Cook about 20 minutes, then add four strips sliced celery, one small sweet bell pepper, diced, and cook about five minutes more. Add three sliced zucchini squash and cook a few minutes longer until tender and all water is absorbed. Add Vegebase to taste before serving.

3.18 Vegetable Soup or Stew

Soup should be very thick, even less water for stew. Start with a small amount of soaked garbanzos, beans, or split peas. (See bean instructions.) Cook beans or peas until soft, add vegetables ten minutes before serving, except add summer squash two minutes before serving. If onion is desired for seasoning, add at least twenty minutes before serving, while beans are softening.

Any combination of
vegetables may be used, with the exception of tomatoes.

3.19 Vegetable Soup or Stew with Rice or Wild Rice (or Barley)

(An economical way to use wild rice)

Omit beans or peas. Cook rice separately until tender. Cook vegetables five to ten minutes, as in previous recipe, and add rice and Vegebase. (Barley may be used instead of rice, using the same method.)

3.20 Vegetable Soup with Potatoes

Omit beans or peas. Cook cut-up potatoes (unpeeled) until almost tender, add vegetables and cook five to ten minutes longer, add Vegebase.

3.21 Vegetable Soup with Fresh Podded Beans or Peas

Cook fresh beans or peas until almost tender. Add vegetables, cook five to ten minutes longer. Add Vegebase to taste.

Tips for Vegetable Soups or Stews: Start with small amount of water, you can always add more. If using dried beans or peas, don’t use starchy vegetables like potatoes or carrots. Fresh podded beans or peas may be used with carrots, if desired. Never use cabbage in soup or stew. If cabbage family vegetables (cauliflower, broccoli, Brussels sprouts) are used, great care must be taken not to overcook them. Celery, green beans, kale, Bok Choy, carrots and parsley are especially good in soup. Parsley may be cooked in the soup, or add a small amount of raw chopped parsley before serving.

3.22 Broccoli-Cashew Soup

1 1/2 cups broccoli florets
1/2 cup tender broccoli stems (do not use tough fibrous
parts)
1 small onion, sliced
1 clove fresh garlic, chopped
3 strips sliced celery (with celery tops)
3 sprigs parsley (chopped)
1 small sweet red pepper, cut up
1/2 cup cashews (ground fine in mill or blender)
4 cups water
Vegebase to taste

Precook onion and garlic ten minutes, add broccoli stems and cook five minutes more; add celery, parsley and red pepper and cook two or three minutes longer. Add the raw broccoli florets, the cooked vegetables and liquid to the ground cashews and blend. Place mixture in soup pot with enough additional water to total approximately four cups liquid. Simmer a few minutes until it thickens. If too thick, add more water; if too thin, add more ground cashews. Add Vegebase to taste.

3.23 Summer Squash-Sesame Seed Soup

Same ingredients and instructions as fox Broccoli-Cashew Soup. Use approximately one-fourth to one-half cup of sesame seeds to eight medium zucchini or yellow squash. Or try using half sesame seeds and half cashews for a different flavor.

3.24 Potato Broccoli Soup

Blend two medium potatoes (unpeeled) with one small onion in three cups water. Heat until it thickens—it must be watched, it can easily burn. Cook over slow burner for about ten minutes, stirring to prevent burning. Add optional amounts of cut-up broccoli, diced celery, celery tops, parsley and sweet red pepper, and continue cooking for ten minutes longer. If too thick, add more water. Add Vegebase to taste before serving.

3.25 Vichysoisse

Cut up two leeks or four large spring onions (white part only) and put in blender with two medium cut-up potatoes (unpeeled), one large cut-up carrot, and two cut-up strips celery. Add one cup water and blend. Put in saucepan, add one to 1 Vi cups more water. Heat to boiling point and turn down to barely simmering for ten to fifteen minutes or so (until thick). Add Vi cup heavy cream (preferably un-pasteurized). May be served hot or cold.’ Add Vegebase just before removing from the heat. Serves two or three.

3.26 Split Pea Soup

1 cup dried green or yellow split peas
3 to 4 cups water
1 small chopped onion
1 or 2 cloves minced garlic

Combine and simmer for approximately one hour. If desired, mash before adding other ingredients. Add two strips sliced celery, two sprigs chopped parsley, one small chopped sweet pepper, and simmer five minutes longer. If desired, add sliced zucchini or yellow squash and simmer two minutes longer. Soup should be very thick. Add Vegebase before serving. Serve with sprinkling of alfalfa sprouts.

3.27 Beet Borsht

Cook sliced beets slightly (about five to ten minutes). Put in blender with small amount of raw beets. Suggested amounts: two large beets cooked, two small beets raw. Add to blender mixture two strips sliced raw celery, two small raw carrots. Use water from cooked beets and add more water as necessary to blend. Should not be too thin. Add Vegebase. Chill. Add sour cream or yogurt to taste before serving.

3.28 Buckwheat

Buckwheat isn’t a wheat—it isn’t even a grain, but it is used as grains are used. It is a cultivated annual herb, native to Siberia, grown chiefly in the Eastern United States, Northwest Europe and in the mountainous districts of Japan. The groats are actually the fruit rather than the seed (as most grains are) of the buckwheat plant.

It is sold as raw (light) buckwheat groats, roasted (dark) buckwheat groats, ground buckwheat groats, and buckwheat flour. The dark groats have a distinctive taste which most people either love or dislike intensely. The light milder groats taste a little like barley.

Buckwheat flour sold in supermarkets, and buckwheat pancakes in restaurants, may not even contain any buckwheat, but may be a combination of corn, rye, wheat and other ground cereals. Buckwheat groats are available in health food stores and natural food stores.

Buckwheat is usually associated with pancakes, but Hygienists usually use the groats in casseroles.

3.28.1 Kasha (Buckwheat Groats)

3/4 cup buckwheat groats
4 strips sliced celery
1 small diced sweet pepper

If light buckwheat groats are used, brown them slightly (dry) before cooking. Pour approximately 3Vi to 4 cups boiling water over combined ingredients. Simmer until tender—do not overcook. Be watchful so it won’t burn—may need more water. Serves three or four. Add Vegebase to taste before serving.

3.28.2 Buckwheat Pancakes

Since most people who enjoy buckwheat associate it with pancakes, I have endeavored to offer the least harmful recipe possible for buckwheat pancakes. This recipe is a long way from Natural Hygiene, and should seldom, if ever, be used.

1 tablespoon dry yeast
1 tablespoon honey or other sweetener
2 cups Buckwheat flour
(ground in blender or mill from light raw buckwheat groats)

1 to 2 cups water or raw potato water or unpasteurized buttermilk (raw potato water: one small diced potato (unpeeled), put in one cup measure, fill with warm distilled water, and blend. Good substitute for milk.) Batter should be thin

Dissolve yeast in lukewarm water with honey. Let stand ten or fifteen minutes or longer (until bubbly). Add balance of liquid. Add flour. Mix well. If baked on natural soapstone griddle, no oil or butter will be necessary. If baked on regular uncoated griddle, add approximately one tablespoon melted butter or oil to batter, and it may be necessary to also lightly oil the griddle. The griddle should be hot enough for water to jump around. If water disappears, it is too hot.

3.28.3 Buckwheat Pancakes (Overnight Recipe)

Soften yeast in 1/4 cup water with half of honey. Let set until bubbly. Add balance of liquid and flour. Beat. Batter should be thin. Pour batter into large pitcher, cover, and set in warm place overnight. In morning, add other half of honey. Stir thoroughly. Bake.

3.29 Vegeburgers

These may be made with almost any combinations of vegetables and nuts (and/or seeds). If any starchy vegetables are used (such as carrots), combine with ground raw peanuts. If no starchy vegetables are used, combine with ground sesame seeds, sunflower seeds, almonds, pecans (or other nuts).

Suggested ingredients: Celery, Sweet Pepper, Parsley, Cauliflower, Carrots, Green Beans, Broccoli, Bok Choy, Turnips, Kohlrabi.

Coarsely shred vegetables by hand or in food processor. It will be necessary to blend approximately half of the vegetables in a small amount of water and combine them with the shredded vegetables. Add ground nuts and/or seeds. If too dry add more water; if too wet, add more nuts. Shape into patties and broil on both sides until slightly browned. These make great “sandwiches” between leaves of romaine lettuce and are good hot or cold. They do not hold together as well as burgers that use a raw egg in the mixture, but, if handled carefully, are quite acceptable, and taste great.

3.30 Beans

Soybeans contain about three times as much protein as other beans, and little or no starch. Dried soybeans take a long time to cook—they may take 3 1/2 to 5 hours. Dried soybeans should be soaked overnight in distilled water to cover, in refrigerator. Next day, add more water to cover (use the soaking water) and cook until desired softness is attained, adding more water as necessary. If the soybeans are to be used in a baked casserole, or ground, or chopped, they should not be cooked until soft, but removed when still rather firm and chewy. Cooking time may be shortened (perhaps halved) by freezing after soaking (in soaking water) several hours or over night.

Some nutritionists advocate longer soaking of soybeans (24 to 48 hours) and the discarding several times of the soaking waters, in order to be certain of the destruction of the toxic anti-enzyme factor that is said to block the digestion of proteins. The longer soaking time shortens the cooking time.(All dried beans should be soaked, preferably overnight, before using.)

Green soybeans will take much less time to soften, probably from 15 to 30 minutes, depending on variety and condition, and need not be soaked. Other beans fresh from the pod (limas, cranberry beans, black-eyed peas, etc.) will soften more quickly, and only need a brief cooking period—no soaking.

Sprouted soybeans (or other sprouted beans) may be eaten raw, or steamed a short time to improve their palatibility.

Please refer to Lesson 26 for a discussion on using the soaking water versus discarding it. You will find it in the section on sprouting.

3.30.1 Soybean Casserole (or any dried beans)

Soak one cup dried soybeans overnight in two cups distilled water (in refrigerator). Cook until just firm and chewy. Add two strips diced celery, a few chopped celery leaves, a few sprigs of parsley (chopped), one small diced sweet pepper. Add enough water to cover. Cover casserole and bake in 375-degree oven until done, with lid removed during last half hour of baking. Soybeans may take an hour of baking.

This recipe may also be used for any dried beans. Add Vegebase before serving. Dot with butter if you use it.

3.30.2 Crunchy Soy Bean Treat

Soak and cook dried soybeans as usual (see Soybean Instructions)—not too soft, should still be rather
firm and chewy.

Grind or chop to consistency of coarsely chopped nuts. Add diced celery (about two strips per three servings); a few chopped celery leaves; a few sprigs chopped parsley; one diced sweet pepper. Place in casserole or loaf pan. Add the soybean liquid and/or water to almost cover. Bake uncovered in 375-degree oven until lightly browned and liquid is absorbed. Add butter when serving, if you use it—also Vegebase to taste.

3.30.3 Soybean Loaf (or Garbanzo Bean Loaf)

Soak and cook dried soybeans or garbanzo beans as usual—not too soft, should still be somewhat firm and chewy. Grind or chop to consistency of chopped nuts (not too coarse). Add diced celery (about three strips per three servings); a few chopped celery leaves; a few sprigs chopped parsley; one diced sweet red pepper; about one-half cup broccoli florets, cut up in small pieces; and about one-half cup zucchini squash, cut in thin half slices per three servings). Mix ingredients together lightly, add Vegebase to taste, and add enough cooking liquid from the beans (and/or water) so it will hold together. Put in loaf pan, top with slices or strips of sweet red pepper or pimiento. Bake uncovered in 375-degree oven until lightly browned, but still somewhat moist (about twenty minutes).

3.30.4 Bean Soup (Dried Pea Beans, Navy Beans, Cranberry Beans, etc.)

Soak one cup dried beans overnight in two cups distilled water (in refrigerator). Add two cups water. Cook until almost soft. Add more water as needed. Add one clove chopped garlic and one small sliced onion and cook ten minutes longer. Add four strips sliced celery, a few chopped celery leaves, a few sprigs chopped parsley, one small diced sweet pepper, and an optional amount and variety of sliced vegetables (bite-sized pieces). Cook ten minutes longer. If too thick, add more water. Add Vegebase to taste before serving.

3.30.5 Bean Pot

Use any beans fresh from the pod: Limas, Soy, Black-eyed Peas, Cranberry Beans, or any other freshly shelled beans.

Cut up and place in bottom of pot: four strips celery, two medium yellow summer squash or zucchini squash. Sprinkle with one teaspoon Vegebase. On top of cut-up vegetables, put one cup of beans which have been precooked for ten to fifteen minutes until almost soft. Over top, sprinkle one teaspoon Vegebase. Add water carefully around side about halfway up. Cover and bake in 375-degree oven for one-half hour. Uncover and bake a little longer (if you like it drier). If you like it quite dry, use less water. Serves two or three.

3.31 Rice Crackers

Rice Crackers made of brown rice and water only (no salt or leavening) can be purchased in health food stores, or you can make them yourself.

Grind brown rice in blender or grinder, add a little Vegebase (if desired), and add enough water to hold it together into a dough. Roll very thin between two sheets of wax paper. Place on cookie sheet, and mark off into cracker size with knife. Bake at 325-degrees for about ten minutes or until pale or golden brown.

3.32 Clabber or Cottage Cheese

Put whole raw milk in individual cups or glasses (covered with thin cloth or paper towels) in a warm place (about 75 to 85 degrees) about 30 to 48 hours (may take less time or longer, depending on milk and temperature) until thick and custardy. (Don’t move it, mix or stir.) Sour cream will be on top. This will keep in the refrigerator about five days. The secret of successful clabber is an even warm temperature. Clabber may be eaten with the fruit meal.

If you are not successful in producing clabber without a “starter”, use two tablespoons of natural sour cream per quart of raw milk, mix well, and proceed as above. Usually this clabber sets in twenty-four hours. (Or use two or three tablespoons of Borden’s Buttermilk, or try adding lemon juice to the sweet milk to start the souring or clabbering process.)

For cottage cheese, put clabber in cheese cloth or nylon net bag and let drip six to eight hours.

3.33 Desserts (If You Must!)

3.33.1 Uncooked Fudge Brownies

1/2 cup rolled oats
1/2 cup carrots
1/2 cup grated coconut
1/2 cup carob powder
1/2 cup raisins (soaked 15 minutes)
8 medium dates (more or less, depending on how sweet you want it)
water (as necessary)

Blend or grind oats into flour, add carob powder and coconut, add soaked raisins to dry ingredients. Blend carrots and pitted dates in minimum amount of water. Add to the dry ingredients, mixing well. Add as much water as necessary to make a thick drop cookie consistency. Drop by teaspoonfuls on pliofilm and roll up in groups of four or six, or drop into miniature paper muffin cups or paper petit four cups. Refrigerate, if to be used same day. Otherwise, store in freezer. These do not need thawing.

If you like them sweeter, use more dates. If less sweet, use fewer dates. Actually, proportions of all ingredients are optional. No cooking or baking is necessary, because all ingredients (including the rolled oats) are excellent uncooked.

3.33.2 Date Coconut Pie

Moisten fresh grated coconut and pat into pie plate for crust. Chill for an hour or so.

Blend bananas and pitted dates in as little water as possible (mixture should be quite thick) and pour over the crust. Put coconut liquid in blender and add small pieces of peeled coconut until the mixture is thoroughly blended and thick. Spread over the pie. Top it with shredded coconut and pitted dates, whole or sliced. Chill for at least two hours.

3.33.3 Fruity Banana Coconut Cream Pie

Mix equal parts of fresh grated coconut and chopped dates and pat into pie plate for the crust. Moisten with water, if necessary. Chill for an hour or so. Fill with sliced bananas. Blend any subacid fruit with unpasteurized cream and pour over the sliced bananas. (Mixture should be thick.) Top with whipped cream and sprinkle with grated coconut. Chill for at least two hours before serving.

3.33.4 Creamy Ice Fruit

1/2 cup sweet cherry juice or sweet grape juice or sweet apple juice
3/4 to 1 cup water (or a little more, if needed)
1 large or two small bananas
1 large or two small avocados
4 tablespoons carob powder
15 to 20 pitted dates (depending on size)

Blend dates in juice and water. Add pieces of avocado a little at a time, while blending, then add slices of banana and carob. If more liquid is needed to blend, add as little water as possible. Should be very thick and creamy. Will freeze in refrigerator-freezer without ice. crystals if thick enough, and if served shortly after freezing. If not served the same day, thaw slightly before serving.

3.33.5 Coconut-Carob Pudding

Blend eight ounces warm distilled water (or coconut liquid, or mixed) with eight ounces raw, peeled, cut-up coconut meat. Add eight cut-up dates. Blend. Add enough carob powder to make quite thick (approximately eight tablespoons—more or less). May be chilled or frozen. If frozen, remove from freezer one hour before serving.

3.33.6 Coconut-Carob Ice Cream

Blend one cup of warm distilled water with one cup of fresh coconut and cool in refrigerator. Use more water, if necessary. When cool, blend again. Add ten or more cut-up soft dates and enough carob powder to make quite thick. May be frozen or eaten as is. If frozen, remove from freezer one hour before serving.

3.33.7 Carob Ice Cream Pudding

Blend eight ounces unpasteurized cream or unpasteurized half cream and half milk with eight cut-up dates. Add one or more bananas, if desired. Add enough carob powder to make it quite thick. May be chilled or frozen.

3.33.8 Fruit Ice Cream

Blend twelve cut-up dates with flesh from one large or two medium mangos, or four or five medium
sweet peaches, or two or three medium bananas. If necessary, add one or two tablespoons unpasteurized cream to start blending. Whip eight ounces unpasteurized cream, fold into the fruit mixture. Freeze in ice cube trays, stirring twice during the freezing process to prevent the formation of ice crystals.

3.33.9 Carob Ice Cream

Blend eight ounces raw cream or raw half and half with seven or eight cut-up dates. Add one or two bananas, if desired. Add enough carob powder to make it quite thick. May be frozen or eaten as is.

3.34 Party Punch

Not recommended, but preferable to punch recipes using artificial flavorings and/or alcoholic ingredients. This is the only recipe in the dessert section of this lesson that is (basically) not uncooked, the juices having been pasteurized, although a few of the previous recipes contain a small amount of such unpasteurized juices, along with the other ingredients, which are uncooked.

Mix three parts of unsweetened pineapple juice with one part of cherry juice (from health food store). Add small amounts of crushed pineapple (unsweetened) and whole fresh strawberries or soaked dried cherries. The taste is delicious and will satisfy (more or less) those who just must have a party drink.