MOM'S GERMAN BORSCHT SOUP

3 1/2 qt. water 1 lb. soup meat and bone 2 bay leaves 1 lg. onion, sliced 3 lg. carrots, diced 2 tsp. salt 1 c. celery and some leaves 1 sm. heat cabbage shredded
1/4 c. rice 2 lg. potatoes, sliced 1 c. cream Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.

CANNED VEGETABLES FOR SOUPS

5 lb. potatoes, diced 10 or so carrots, scraped and sliced 1 bunch celery, diced or cut up 3 big onions, cut up Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. Process for 3 hours in boiling water bath. Then, when you're ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready.

EGGS MEXICANA

Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

Flat Bread

1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini

Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.

10 Juices Recipes (2)

The Waldorf
* 1 stalk celery
* 2 apples
Sunshine Cocktail
* 2 apples
* 4-6 strawberries
Energy Shake
* handful of parsley
* 6 carrots
Watermelon Juice
* cut into strips and juice (rind and all)
Potassium Broth
* 1 handful of spinach
* 1 handful of parsley
* 2 stalks of celery
* 4-6 carrots
AAA Juice
* 6 carrots
* 1 apple
* 2 stalks of celery
* ½ handful of wheatgrass
* ½ handful of parsley
* ½ beet
Passion Cocktail
* 4 strawberries
* 1 large chuck pineapple
* 1 bunch black grapes
Morning Tonic
* 1 apple
* 1 grapefruit (peeled)
Digestive Cocktail
* ¼ lemon with peel
* ½ grapefruit (peeled)
* 2 oranges
Alkaline Special
* ¼ head cabbage (red or green)
* 3 stalks of celery

source:www.living-food.com

APPLE SHAKE

by Cherie Calbom
1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1 tablespoon brewers yeast
orange slice for garnish

Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.

Zucchini Rolls

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.

Stuffed Mushrooms

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

Garlic Pork Roast Recipes For Your Cristmas

INGREDIENTS
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

DIRECTIONS
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.
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SUBMITTED BY: Brandy PHOTO BY: Rookie (Allrecipes.com)