SPECIAL VEGAN/

VEGETARIAN DIET.

 

A selection of Vegetarian and Vegan tips and Recipe ideas..





 

Learn about Foods to eat in abundance.



Which Foods to avoid
especially for cancer and other chronic illnesses.

 

Recipe ideas.Recipes

Savoury Rice
Mixed Mash Potato
Couscous
Tropical Fruit Smoothie
(a deliciously rich smoothie which is also an excellent Thread Tape & Round Worm Repellant.




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Foods to eat in abundance.

Boil all drinking water.

Eat plenty of raw or lightly steamed vegetables (especially broccoli, cauliflower, cabbage, celery, pumpkin, aubergine, etc).

Tomatoes (raw, cooked or tinned).

Fresh fruits.

Seaweeds.

Brown rice.

quinoa.

Lentils & pulses (including pearl barley), tofu, soya sprouted seeds and beans.

Cooked root vegetables (especially yams, carrots, sweet potato)
.

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Foods to avoid -
especially for cancer or if chronically ill.



Wheat (including wheat pasta).

All diary products
(substitute milk -for soy, oat, almond, coconut or rice milk).

Fast & processed foods.

All Meats if possible (especially red meat), but also fish,
chicken, pork).

 

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Savoury Rice.

Ingredients -
1 Vegetable Stock Cube
Herbal Seasoning (any flavour)
Green sweet pepper
Garlic Cloves
Olive Oil
Gramma's Pepper Sauce (Mild)
Rice

To garnish.
Fresh Coriander
Parsley leaves

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Preparation -

Dissolve 1 Stock Cube (vegetable) in 1 pint (20fl.oz / 550ml) of
boiling water in a sauce-pan.

 

Add the following:

1 level dessertspoon of any Gramma's Herbal Seasoning.

De-seed and dice ½ red and ½ green sweet pepper.

Grate 2 garlic cloves- (optional).

1-2 tablespoons of Olive Oil - (optional).

¼ teaspoon of Gramma's Pepper Sauce.

8oz (250g) rice and mix well.

Bring to the boil, reduce heat, cover and steam cook for 25 minutes.

Garnish with 1 tablespoon of fresh coriander or parsley leaves -
(chop small).

Mix well, then cook.


........................................................................................................................

.VARIATIONS.


Vegetable Rice.


Add 2carrots (dice small).

Add 1 celery stalk (dice small).

Add 8oz (250g) green peas.

Add 1 can (400g) sweet corn (drain).



Caribbean Rice & Peas.

Add 102oz of Coconut Cream (dissolve in the stock).

Add 1 (400g) tin of cooked pulse (i.e. kidney beans,

black eye peas or congo peas) - drain.

 

recipe menu.

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COUSCOUS

Ingredients -
500g (1 lb) couscous
40ml (2 tablespoons) Olive Oil
30 - 45g (1-1 ½ oz) garlic cloves (peel and grate)
15g ( ½ oz) fresh ginger (peel and grate)
2 to 3 stock cubes (chicken or vegetable)
1 sprig of thyme (leaves only - discard the stalk)

250g ( ½ lb) carrots (peel and dice small)
100g ( ¼ lb) celery stalks (dice small)
100g ( ¼ lb) green beans (dice small)
150g (5 oz) onion (dice small)

150g (5 oz) sweet pepper (deseed and dice small)
100g ( ¼ lb) mushrooms (dice small)
340g tin of sweet corn (drain off water)
1 tablespoon Light soy or tamari sauce
2 tablespoons - tinned tomatoes (liquidised)
1 tablespoon fresh lemon juice

1 dessertspoon of any flavour Gramma's Herbal Seasoning
½ to 1 teaspoon Gramma's 'Mild' Herbal Pepper Sauce
2 tablespoons of fresh coriander leaves (finely chopped)
350 mls (12floz) boiling water.

...............................................................................................................................


Preparation -


Add the oil into a pot.

Add the garlic and ginger and gently heat for 2 minutes.

Add the stock cubes and crush.

Add the thyme, carrots, celery, green beans - stir well, cover with lid and gently simmer for 10 minutes.

Add the onions, sweet peppers, mushrooms, sweet corn - stir well and gently simmer for 2 minutes.

Add the soy (or tamari) sauce, tomatoes, lemon juice, herbal seasoning, pepper sauce, coriander leaves - mix well, cover and gently simmer for 15 minutes.

Add the couscous and boiling water - stir well and cover then, simmer for 5minutes…turn off the heat and leave for 20 minutes.

Use a fork to stir and fluff-up the cooked couscous.


Serve :
as part of a main course or on its own with fresh salad.

 


........................................................................................................................

.VARIATIONS.


Add 250g ( ½ lb) fried tofu (cut into small cubes) at the soy sauce stage and continue as above.

 

 

.

 

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TROPICAL FRUIT SMOOTHIE
FOR THE REMOVAL OF TAPE, THREAD & ROUND WORMS


PAPAYA and pineapples are rich in enzymes which aids the digestion of proteins, carbohydrates and fats.

Pomegranate seeds contains Alkaloids, which paralises tape worms and PAPAYA seeds does the same to thread and round worms.


Ingredients -
* (weight of the fruits only…without the skins).

250g / ½ lb - (2 pomegranates) - juice & seeds
250g / ½ lb - (½ - 1 ripe papaya) - flesh and seeds
250g / ½ lb - ripe mango - flesh
250g / ½ lb - (1 - 2 ripe bananas)
500g / 1lb - ripe pineapple

2 tablespoons of Omega Oils.

...............................................................................................................................


Preparation -

First liquidise the pomegranate and papaya (fruit, juice and seeds) for a few minutes, until seeds are finely crushed - then add remaining fruits and omega oil. Liquidise until very smooth and thick.

Serve :
Serve into desert bowls or tall glasses. If desired - chill in the fridge for a few hours.

Makes 2 litres (3 pints) - serves 4 to 8.


........................................................................................................................

.How to remove the Tape, Thread & Round worms -


Drink this for 3 to 7 days consecutively, then take a laxative (last thing at night) to get rid of all intestinal worms.

It is said that 80% of westerners are infested with these internal parasites which are harmful and causes serious illness. Therefore, it is advisable to de-worm every six months (or at least once a year).

* This delicious desert can eaten throughout the year without laxatives.

 

recipe menu.

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Mixed Mash Potato.
(rich in vitamin A).

This recipe is great for all the family, including weaning babies.


Ingredients -
2 lbs (1kg) Potatoes
½ lb (250g) Carrots
½ lb (250g) White Yam
½ lb (250g) Sweet potatoes
½ lb (250g) pumpkin

2 tablespoons of Olive oil or Gramma's Spicy Garlic Butter
1 teaspoon of Celtic Sea Salt
½ pint (300ml) water
1-2 tablespoons of Lemon Juice.

...............................................................................................................................


Preparation -

Peel all the vegetables and cut into thin slices.

Add water, lemon juice and salt to the pot and mix in well..

Layer the vegetables in the pot as follows;-

Carrots at the bottom,
Potatoes
Yam
Sweet Potatoes
Pumpkin on the top.
.
Bring the water to the boil.

Reduce the heat to simmer, cover and cook for 25 - 30 minutes
(until very soft).

Turn off the heat.

Drain off remaining water into a bowl, allow to cool and refrigerate or freeze - to use as stock - in soups, stews or gravy.

Either add the Olive Oil or Spicy Garlic Butter, or a little of the 'stock water', then mash until smooth.

To finish, mix in a hand full of fresh finely chopped parsley, coriander and chives.

 

Serve : with a main course meal.
or, top individual portions with grated cheese and serve with fresh salad.


 


Find more recipe ideas and the nutritional values
of natural foods in
'A Mission of Love'.
find out about 'A Mission of Love'
recipe menu.

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