Thursday, May 21, 2009

Chard Rolls

4 Chard leaves
2 Medium size potatoes
1 Carrot
1/2 of an onion – sliced
1 Clove of garlic

The potatoes are cooked in water. Once cooked they are drained and placed in a bowl with the carrots and made into a puree. The garlic and onion are also added to this puree.
The chard leaves are washed and separated. They are then placed in very hot water but making sure that they do not cook too much. Each leaf is spread out and with a knife; the base of the leaf is cut off and discarded. In the center of the leaf a spoonful of the pure is placed. Once enough pure is placed then each leaf is rolled up and put onto a serving dish. The rolls are then ready to be served.

Tuesday, May 19, 2009

Rye Bread

4 cups rye flour

2 cups whole wheat flour

½ cup molasses

2 tablespoons dry yeast

 With ½ cup warm water

2 cups additional water to mix the dough

Let rise for 1 hour 15 minutes.


Put in baking pan, raise again one hour,

Bake about one hour at 375

Salad Dressing

8 Oz. of Orange juice (strained)
1 Oz. of Apple vinegar
clove of garlic
Dill, tarragon and marjoram (to taste)
 1/4 of bell pepper
1/4 of white onion

The ingredients are added to blender. If dressing is too acidic then some brown sugar or honey can be added. After having blended the ingredients the dressings can be refrigerated for four to five days.

You can add any vegetable that you prefer like some beets, celery, zucchini or any thig else it just has to be organic.

Oatmeal Cake or Cookie

- 2 cups (equivalent to 16 oz.) of whole grain organic oatmeal. The oats must be in a powder form so this can be done by placing the oats in blender (or food processor) for a few seconds until they are the right consistency


- 2 or 3 bananas (mashed)


- 4 oz. of orange juice


- 4 oz. of apple sauce


- 4 oz. of honey


- handful of raisins (if preferred)


- 8 oz. of grated carrot can be added (if desired)


-          Add oats to form soft dough with all the ingredients. Dough must be easy to stir. For added flavor you can pour some orange juice or liquid from raisins (this is made when raisins are stewed overnight in water to help them become softer. Once the raisins have been sitting in water they turn the water into a sweet nectar that can be added to the cake/cookie). Chopped fruit can also be added. Place all ingredients in a oven safe cake pan or cookie sheet and bake in oven (350 degrees Fahrenheit) until it’s brown.

Rice Pudding

1/2C of rice
2C of water
1/4C of brown sugar
2C of raisins (or raisins to taste)

The rice is washed, drained and then placed in a pot with water. When the water reaches boiling point the brown sugar and raisins are added. The heat is placed very low until the rice is cooked. Refrigerate and serve when cool.

Cabbage with fresh green Peas

1/2 a head of cabbage sliced 

1/2 cup of Green peas
A few cloves of Garlic
Laurel to taste
Dill to taste
Hypocrites soup for flavoring

The cabbage, peas, onion, garlic, laurel, dill and soup are placed in a pot over a very low temperature on the stove. Cook these gently as if you were steaming the vegetables.

Carrot Soup

Carrot Soup

The main vegetable can be substituted for that one of your choice such as Cauliflower, zucchini, broccoli or potato.

5 Carrots (or main vegetable of your choice)
1 Potato
1 Onion
A few cloves of Garlic
1/2 cup of Hypocrites Soup
Dill to taste
Parsley to taste

All of the ingredients are cooked together. It is important to thoroughly cook at high temperature the vegetables but then as soon as they boil they should be set to simmer for 45-60 minutes. Once they are cooked until soft they are placed in a blender until mashed evenly. The soup is served hot.

Hippocrates Soup

Hippocrates Soup

This will render four (4) servings.

- 4 medium potatoes cut in pieces

- 2 small celery roots. If these are not available then 3 stalks of chopped celery can be used

- 1 chopped white onion

- 1 chopped leek

- 1 whole garlic. Chop off the ends but you do not need to peel the whole garlic.

- 5 to 6 Medium  tomatoes

- pieces of parsley

Make sure that all vegetables are thoroughly cleaned with distill water. Once veggies have been washed well then place all vegetables in a large pot (with lid). Put enough water in pot so that it covers all of the vegetables. Cook at a high heat until the vegetables boil and then turn down to a simmer for two to three hours. When the veggies are cooked then use a food mill to make the soup. You can determine the thickness of the soup to taste