Cabbage Rolls/Stuffed Cabbage
Stuffed Cabbage Recipe

1 lg. head of cabbage - Cut the core out so the leaves are easy to separate. I put the whole head, core down, and par boil. While boiling, I remove the outer leaves as they get soft.

1 1/2 C. rice (cooked)

1 lb hamburger. : sautee 1/2 onion and add hamburger. I use a little bacon grease with this. Just gives it a little fat flavor. You don't have
to. Season with salt, pepper and garlic powder and cook until browned. Mix with rice.

On the cabbage, I cut some of the large rib part off from the tip of the cabbage. This part is really tough and hard to roll if you leave it on. Put rice mixture into cabbage, roll and place in baking dish.

Mix 1 can tomato soup with 1 small can diced tomatoes, maybe a little water and pour over rolls. I line a casserole dish with tin foil before adding in the cabbage rolls. After I have poured the juice over everything, I take the left over little and outside bad leaves and cover all the cabbage rolls.

Bake at 350 1 hr and reduce heat to 325 and cook for another hour.

These always taste best the next day after they have had time to sit in all the juices. We never wait till the next day.
by Faith (my mom)

Canning Without Sugar
by Paul Leatham

Description:
Peaches, Apricots, Pears, Cherries, etc.

Ingredients:
Fresh Fruit
Canned, Unsweetened Pineapple Juice

Pit fruit and peel where necessary. Bring to a boil in a large pot with 1/2 can of pineapple juice added. Fill jars, seal and process!

You can also just pour pineapple juice over the raw fruit in jars if you prefer, but it uses more juice. You can 1/2 and 1/2 the juice with water to make it go further. Keeps the fruit a nice fresh color and the fruit tastes more like itself and less like sugary nothings. You know what I mean? Fruit canned with sugar does NOT taste like the fruit it started out as!

Preparation Time:Days and Days! :)

Chocolate Chip Cookies, Gluten Free, Vegan too

Gluten Free Chocolate Chip Cookies This recipe is vegan because no animal products like eggs and milk are used. It's a great raw recipe if you're hankering for some cookie dough. I wonder how it would turn out in a dehydrator?

Enchiladas, Mushroom

This recipe is in Paul Leatham's Newsletters.

Ingredients:
1/2 C chopped onion
1/2 C shreaded Carrot
1 clove garlic
1T olive oil
1T butter
1 Can Cream of Mushroom soup
1 Can Water
1/2 lb cheese
2 green onions chopped
10 Corn Torillas

Check your can of soup. Recently, Campbell's soups have added high fructose corn syrup. This is not good no matter what "they" are trying to get you to believe.

Saute onions, carrots, and garlic in oil.
Add Soup and water and cook for 1-2 minutes.
Dip tortillas in this mixture, then put some cheese and green onions on tortilla. Fold tortilla and put it seam side down in baking dish. Pour remaining soup mixture on top of enchiladas and top with remaining cheese.
Bake at 350 for 25 minutes.

Number Of Servings:5-6

Preparation Time:30 minutes

Ginger Cookies (Gingerbread)

Courtesy of www.greensmoothiegirl.com

¾ cup coconut oil
1 cup agave
¼ cup molasses
2 eggs (organic)
3 1/2 cups whole-wheat flour, finely ground (preferably soft white wheat)
1 ½ tsp. soda
1 tsp. sea salt
2 tsp. cinnamon
2 tsp. ground cloves
3 tsp. ginger (plus 1+ tsp. freshly-grated ginger root, optional)
1 tsp. nutmeg

Cream together coconut oil and sweeteners, then add egg and mix well. Add all dry ingredients and mix well. Roll into walnut-sized balls and bake at 375 for 6 minutes.

Ice Cream, Honey Vanilla
by Paul Leatham

Ingredients:
4 eggs
1 1/2 - 2 c. honey
9 cups fresh goat milk (you know the answer!)
4 tsp. vanilla (Frontier Herbs has an alcohol free vanilla - also, you can just blend vanilla beans in a little water and use that.)
(Variation: chop some sugarfree mints up fine and add for a peppermint ice cream - yum!)

Beat eggs and honey together, blend in milk and vanilla. Pour into ice cream freezer and freeze according to directions.

More variations: Add 1 cup any fresh fruit during the blending stage or just top at the end.

Ice Cream, Peach
by Paul Leatham

Homemade maple syrup sweetened ice cream.

Ingredients:
5 eggs
4-5 c. fresh goat milk (ok, you can use whatever milk you choose)
1/2 - 1 c. maple syrup
4 c. peach puree

Directions:
Beat eggs and maple syrup together, blend in milk and peach puree. Pour into ice cream freezer and freeze according to directions.

Variations: Any fruit will do.

Lemonade, Sugarless
by Wendy

Ingredients:
1 can Welches White Grape Juice 11.5 fl oz (100% juice)
10 1/2 cups water
Juice from 2 large lemons squeezed.
You could vary the water. This is my preference, as I don't like it too sweet.

Pasta-Veg Salad
by Wendy Whiteley

My sister in law sent this recipe to me-it is very good. You can add any kind of raw vegetable you'd like besides what I have in the recipe. I like to add chopped broccoli and sometimes a bit of chopped cauliflower too.

Ingredients:
8 oz. pasta of choice
2 cups peas
1 cup sliced celery
1/4 c.chopped red pepper
1/4 c. green onion
1/2 c. sliced olives
2/3 c. vegenaise
1 Tb bwn rice vinegar
1 tsp. basil
1 tsp. dijon mustard
1/4 pepper

Cook pasta, add peas the last 2 minutes or so. Drain and rinse. (You can use fresh peas too).
Combine raw vegs and pasta together in a bowl. Set aside. Mix together in a separate bowl: vegenaise, mustard, basil, pepper and vinegar. Pour the sauce over the pasta. Refrigerate for at least hour.

Pickled Sweet Daikon Radish

Recipe courtesy of Tyler Florence

Ingredients
1 cup rice vinegar
1 cup water
1 cup sugar (can substitute agave nectar to taste- may only need 3/4 cup)
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

Instructions
In a small saucepan over medium heat add the vinegar,
water, sugar, and turmeric. Bring to a boil, stirring
to dissolve the sugar.
Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into
1/4-inch thick rounds. (If your daikon is very large,
slice the rounds into semicircles. ) Place in a
colander with salt and mix well. Place the colander
over a bowl and let drain for 1 hour. Rinse the salt
off with a couple of changes of water and dry the
daikon well. Put into a sterilized glass jar. Pour the
cooled brine through a coffee filter (or a cheesecloth
lined strainer) into the jar to cover the radish
slices. Refrigerate at least 4 hours, preferably
overnight.

Will keep for about 2 weeks.

Pumpkin Harvest Muffins

by Monica, Susan Harding's daughter. She is in the process of writing a cookbook with recipes consistent with the True Foods Diet.

Ingredients:
1 Cup Pure, Raw Honey
1/2 Cup Extra Virgin Olive Oil
4 eggs
1 1/2 Cups canned, unseasoned Pumpkin
2 Cups Whole Wheat Flour
1 Cup Rolled Oats
1 1/2 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Cloves
1 heaping tsp Cinnamon
3/4 tsp Nutmeg
1 Cup Chopped Walnuts (optional)
1 Cup Carob Chips (optional)

Directions:
Melt Honey and Olive oil together on low heat.
In a medium bowl mix eggs and pumpkin.
Add melted honey/olive oil to pumpkin and eggs. Mix well.
In a separate bowl mix whole-wheat flour, oats, baking powder, baking soda, cloves, cinnamon, and nutmeg.
Add dry ingredients to wet ingredients.
(Optional: stir in 1 cup chopped Walnuts and 1 cup carob chips.)
Bake in greased muffin tins on 400 for 15-20 minutes.

Number Of Servings:Makes 2 dozen

Stir-Fried Rice with Tofu
by Connie Carlton

This traditional Chinese favorite is a wonderful vegetarian entrée when prepared with tofu. Use either firm tofu or the more flavorful baked, pressed tofu if you can find it. Serve this simple dish with a salad of sliced cucumbers in rice wine vinegar and steamed asparagus. Sliced oranges make a great dessert.

Ingredients:
1 tablespoon light olive oil
1 small onion or 3 scallions chopped
2 cloves garlic, minced
1 tablespoon fresh ginger root, grated
12 ounces firm tofu, cut in cubes
4 cups cooked, cooled brown rice
3 tablespoons reduced-sodium soy sauce
1/2 cup fresh or frozen green peas
2 tablespoons chopped cilantro leaves
1 teaspoon dark (roasted) sesame oil

1. In a wok or large skillet, heat the olive oil, and quickly sauté the onion, garlic, and ginger, stirring constantly with a large spoon.

2. Add the tofu and warm it through.

3. Add the rice, stirring and turning it to mix it with the other ingredients and warm it through. Add the soy sauce and mix well.

4. Add the peas, cilantro, and sesame oil, and mix well.

Squash Bisque (soup)
by Wendy Whiteley

Puree squash and freeze for a quick soup when hurried. I actually like it without the coconut milk mixture too.

Ingredients:
3 cloves garlic
1/2 c. olive oil
10 med. size squash- any variety (less if larger squash)--quartered
1 onion
1 lb. spinach leaves

1/2 c. unsweetened coconut milk
1 tsp. curry powder--or to taste
1/2 c. pureed almonds

Directions:
Warm garlic and olive oil over low heat about 3 minutes. Add 10 squash, quartered and seeded, a chopped onion and spinach leaves. Cover and cook stirring often, for an hour. Mix in a blender, cool; and freeze in pint size freezer bags.
Take a pint bag out of freezer and defrost. Warm in a saucepan with 1/2 unsweetened coconut milk, 1 tsp. curry powder and 1/2 c. pureed almonds.

Preparation Time:20 minutes to prepare, 1 hour cooking