- Cook 8 to 10 (red apples or pears) with 2oz. of water. These are cooked almost by steam because a very low flame is used.
- Once the fruit is cooked place the fruit (pears or apples) through the food mill and it will make the fruit (apples or pears) into a sauce.
Choose only Organic vegetables
2 eggplants, rinsed and scored in quarters
1 small onion, chopped (cook on low if desired)
1 Tbsp cider vinegar (or white)
small bunch chopped parsley
2 tomatoes, chopped fine
Flax oil
Method:
Bake eggplant for 1 hour or until soft at 350 degrees. Cool and scoop with a spoon. If many seeds are present, these can be removed. Mash together with onion, vinegar, parsley, and tomatoes and flax oil. Serve on large lettuce leaf or in nice salad dish with parsley sprigs.
· Additions: red pepper chopped fine (cook as needed).
50 ml (1/8 cup) green onion or chives, chopped
250 ml (1 cup) spinach, rinsed, chopped
250 ml (1 cup) Swiss chard, rinsed, chopped
75 ml (1/4 cup) water or vegetable stock
Wash vegetables well. Cut away heavy stalks of chard and chop into bite sized cubes. Pour water into a fry pan or waterless cooker. Heat until bubbling slightly, add spinach and chard stalks. Stir fry on LOW heat for 5-6 minutes or until vegetables look clear. Add spinach and chard leaves. Simmer, watch and stir using a wooden spoon. Add extra water or vegetable stock only as necessary. Simmer until wilted and tender. Add chives or green onions for last 1 ½ minutes of cooking.
Serve hot.
Suggestions: Double the recipe and save some for salad. Chill well. Serve as a salad with fresh chives sniped on top.
Try: A squeeze of lemon juice on 1 tsp cider vinegar on Top…especially as a salad…drip 1 tsp flax oil over salad and enjoy.
