Below is a sample of mouth-watering menus from the book Health Seekers.
|Cashew and Tomato Blend (protein meal)|
|Carrot and Sweet Potato Dip (starch meal)|
|Eggplant Pâté with Tahini Sauce (protein meal)|
Many, many more are featured in the book.
|1 cup cashews|
|4 fresh tomatoes|
|approx. 250g tomato purée or purified water|
|2 tbsp fresh basil|
|2 stalks celery, finely chopped|
|1 spring onion finely chopped|
|juice of 1 lemon|
|½ tsp marjoram|
|½ tsp vegetable salt|
|English cucumber and parsley to garnish|
Blend cashews until a fine powder is formed. Add tomatoes, basil, lemon juice and seasoning to blender. Add tomato purée or purified water according to desired thickness. Blend well, add in celery and spring onion and mix by hand. Garnish with finely chopped English cucumber and chopped parsley. Serve with sliced raw vegetables of your choice.
|1 peeled cucumber, diced|
|1 stalk celery, diced|
|1 tomato, diced|
|1 tsp fresh lemon juice|
|seasoning to taste|
Peel avocado and remove seed. Mash pulp with a fork. Mix in remaining ingredients. Serve with vegetable strips such as celery, sweet red pepper, carrots, cauliflower and broccoli florets.
|½ medium cucumber, peeled and chopped|
|2 tbsp lemon juice|
|1 cup finely shredded carrots|
|1 cup finely grated sweet potato|
|½ cup coarsely ground macadamia nuts (low in protein)|
|½ tsp finely chopped fresh dill|
Purée cucumber and lemon juice in blender. Add remainder of ingredients and blend well. Serve with raw vegetable crudités or bread sticks.
|2 medium eggplants|
|100 ml tahini sauce|
|20 ml lemon juice (to taste)|
|5ml cumin seeds|
|50 ml chopped parsley|
|2 spring onions|
Bake eggplants at 160ºC for 45 minutes or till soft. Peel when cold. Squeeze flesh to remove as much liquid as possible. Blend with other ingredients till smooth. Season to taste with health salt. Chill and serve with crudités or add some purified water to make a salad dressing.
|1 medium cauliflower|
|½ bunch parsley, chopped|
|1 bottle chili sauce (preservative free)|
Steam cauliflower gently for 10 minutes. When cool, purée and add chopped parsley. Add chili sauce. Serve over baked potatoes, use as a dip with pita bread or vegetable crudités, or heat gently and serve over steamed vegetables, rice or millet. Can be used as a sandwich filling.