“Food should not be eaten very hot or very cold. If food is cold, the vital force of the stomach is drawn upon in order to warm it before digestion can take place.” The solution is to serve ice cream with something warm! Hot cereal, pudding or topping works very well. Top with toasted coconut, nuts or granola and you have a real treat!

The Smoothie Basic

PLACE in blender:
1/4–1/2 c. fruit juice (pineapple, grape, orange or tangerine) OR nut or soy milk.
PLACE cover on blender: TURN blender on high and ADD through funnel on top:
1 1/2 c. frozen banana chunks (peel and slice ripe bananas before freezing)
1 c. frozen fruit: strawberries, blueberries, raspberries, peaches, pears, papaya, pineapple, etc., as desired.
1/4 tsp. vanilla (optional) or 1/8 tsp. of other extracts such as coconut, almond, pineapple, mint, etc.
1–2 tsp. lemon juice (intensifies fruit flavor), if desired.

BLEND until smooth, ADDING just enough liquid to blend. SERVE immediately.

The Smoothie Combination

STRAWBERRY
1/4–1/2 c. orange juice
1 1/2 c. frozen banana chunks
3 c. frozen strawberries

CAROB-PEANUT BUTTER
apple juice or milk
peanut butter
carob powder

PIÑA COLADA
pineapple juice
frozen bananas
crushed pineapple
1/8 tsp. coconut extract
Just plain banana is good, too!

Smoothie Serving Suggestions

Toppings: coconut, granola, chopped nuts, Grape-Nuts, raisins, dates, pineapple sauce, carob sauce…

Torts: SPOON into tort shells: ROLL pie crust out and CUT into small circles; FORM into torts by forming over Pam-sprayed muffin tins (upside down). BAKE 10 minutes at 425°. FILL with smoothie. GARNISH with whole fresh fruit and coconut. Pretty and delicious.

Spoon Drink: SPOON a mixture of bananas, peaches, and blueberries into tall glasses. LAYER with a small scoop of smoothie, then more fruit, smoothie, garnish top with fruit. SERVE at once.

Make in meat/food grinder—makes a thicker consistency, since little liquid is needed.

Make in juicer.

Use ice cubes or crushed ice to make colder if frozen fruit is unavailable.

1 c. ground almonds
1 c. oat flour
1/2 tsp. salt
1/4 c. water or juice

GRIND almonds and oats in blender until fine, or grind oats and almonds in food processor, adding salt and water while processor is in motion. ADD salt, mixing well. ADD water. MIX well. PRESS into pie pan, or roll out with rolling pin between two pieces of wax paper. BAKE at 350° for 15 minutes. YIELD: 1 pie crust.

1 c. blanched almonds
1 tbsp. lemon juice
1 tsp. salt
2 tsp. Emes gelatin
1 1/2 c. hot water

BLEND all ingredients until smooth. CHILL to congeal.

VARIATIONS:

1. Add 1/4 tsp. garlic powder, 1/2 tsp. onion powder, and 1/2 tsp. dill for a nice herb spread.
2. Add chopped olives and chopped red bell peppers.

MIX and SET ASIDE:
3 c. whole wheat flour
1/2 c. oat flour
1 tbsp. Ener-G baking powder

MIX WELL:
1 2/3 c. warm water
1/3 c. honey
2 tbsp. tahini
1 tsp. salt
1 tsp. vanilla
1/2 c. date pieces
1/2 c. chopped walnuts
3 small ripe bananas, sliced

ADD dry ingredients to wet and MIX briefly, just enough to mix completely. PUT in parchment paper-lined loaf pan. BAKE at 350° for 50 minutes. TURN on side on cooling rack. Enjoy! (Also makes excellent muffins!)

1 lb. unprocessed wheat bran (9 c.)
1 qt. prune juice with extra pulp or 3 3/4 c. regular prune juice
1/2 c. blackstrap or regular molasses
1/4–1/2 tsp. salt

MIX all ingredients well. SPREAD out on two cookie sheets. BAKE at 225° for about 2 hours, or until dry, stirring occasionally. May leave in oven overnight to allow to dry completely.