Recipes from... The High Energy Diet Recipe Guide
By... Dr. Graham. Order from "The GetWell StayWell, America! BookList Order Form."
More... Raw Recipes for The Revolution!
From... The High Energy Diet Recipe Guide
By... Dr. Douglas Graham Order from "The GetWell StayWell BookList Order Form."
Sauces, toppings, icings, spreads, fondue, and jams all start the same way. Their names are derived from their intended use and consistency. Use them as toppings for fruit ice cream, spread them over fruit compote, use as icing for fruit pies. Most of my sauces consist of one dried fruit blended with water. I make them for sweetness, as well as color. I am especially fond of pineapple (pale yellow), persimmon (red), carob (dark brown), date (light brown).
ORANGE & WALNUT
SAUCE
Soak 4 ounces of walnuts for 12 -
24 hours. The water needs to be changed several times, or the walnut sauce will be quite tart! Blend for 1 minute the soaked walnuts in 4 ounces of freshly squeezed orange juice.
COCONUT-PINEAPPLE-ORANGE SAUCE
Blend 1 pineapple and 4 oranges with the meat and milk of 1 coconut.
COCONUT DIP WITH PEAR & APPLE
Use the "S"-shaped blade of a food processor to mix the meat and milk of 1 coconut with 2 pears, 2 apples, and 4 stalks of finely chopped celery.
ALMOND DIP WITH PINEAPPLE & STRAWBERRY
Blend 4 ounces of raw, soaked, blanched almonds with 1 pineapple and 1 pint of strawberries.
CASHEW CREAM
Soak: 4 ounces of raw cashews in wholes or pieces, for 4 - 24 hours, in enough distilled water to cover completely.
Blend: Nuts and water on high for 1 minute, adding water a little at a time, if necessary.
APPLE-WALNUT-GRAPE SPREAD
Blend: 4 ounces of raw walnuts, soaked overnight
Grate: 2 apples
Crush: 1 bunch of concord or any other dark grapes.
Mix all ingredients lightly.
PAPAYA SPREAD
Peel and deseed 1 large papaya. Cut into 2" squares. Blend on low speed. Add lime to taste. Optional: 1 pint of strawberries.
FRUIT FONDUE
Dice equal amounts of banana, mango, apple, and pear. Arrange them on a platter with toothpicks in each piece or provide fondue forks. Make a thick sauce, a fondue, out of dates and water, another out of raisins and water, one more out of dried pineapple and water. Put each sauce in a separate bowl, and enjoy the diced fruit by dipping the pieces into the sauce. Serve with a platter of lettuce and celery.
VEGETABLE FONDUE
Cut equal amounts of the following vegetables: broccoli, cauliflower, celery, red and yellow bell pepper, and zucchini. Arrange the pieces on a platter.
Using a food processor, create 3 thick fondue sauces out of the following vegetables:
#1.Tomato, tomatillo, celery, and dried beet powder
#2.Cucumber and avocado
#3.Cabbage, sweet corn off the cob, and red bell pepper.
Serve with fondue forks or as finger food.
AVOCADO ICING
Blend 2 avocados until creamy, adding a little water, if necessary. Blend in 2 stalks of celery.
YOUR BASIC JAM RECIPE
Soak 8 ounces of dried fruit in an equal amount of water for 8 hours. Blend the reconstituted fruit and water to a desired consistency by adding a bit more water or a bit more dried fruit.
A Bookful of GetWell StayWell, Great Gift Recipes! Page 26
