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ICE CREAM

1/2 pint of cream
1/2 pint berries
(any ripe fruit in season)
2 tablespoons honey

Whip cream and honey in beater or blender, add berries whole,
sliced, or mashed. Pour into individual freezing containers, place
freezer. Ready in about 1 to 1 1/2 hours.

Ice Cream is an all season treat. This one is easy to get spoiled on.
Normally honey can be omitted if berries or fruit are ripe. Serve
about 1/4 quantity of store kind. Very filling. If you have no
berries, etc. flavor with a little vanilla. Nicer texture if served
within 2 hours.

Most body fat comes from excess sugars. A little cream is OK if used
ocasionally.

NATURAL JELLO

2 cups natural fruit juice
2 packets of Knox Gelatin
1/4 pint whipping cream

In a saucepan mix fruit juice and knox; stir constantly over
medium heat until hot to touch. Place in refrigerator to gel. When
ready to serve, whip cream with beater or blender, add fruit juice
gelatin while whipping. Serve.
Any fruit without sugars, fructose or dextrose (or articifial
sweeteners). Endless variations on this recipe. Try blends of
fruits & juices. You’ll never want that other kind again.

STRAWBERRY DELIGHT

1 cup water
2 packets Knox Gelatin
2 cups strawberries
1/2 pint heavy cream
1/4 cup honey (or less)

In a saucepan stir water and Knox over medium heat until ‘hot to
the touch’. Add sliced, diced, mashed or purreed strawberries. Place
in refrigerator until set. Whip cream in blender (mixer, etc.) then
add gelled strawberry mixture by the spoonfull while whipping the
cream. Complete before cream tries to make butter.
Use other ripe fruit in season. Cut down on quantity of honey
as quickly as possible. With time, no honey needed!

CHEESE CAKE

8 oz. pkg creamed cheese
8 oz. cottage cheese
2 packets Knox Gelatine
1 cup water
1 pint fresh berries or fruit
1/4 cup honey (or less)

In a saucepan over medium heat continually stir water and knox
(15 min or hot to the touch), add honey. When well disolved, add
creamed cheese. When mixture is like thick cream, remove from heat.
Pour into a medium sized bowl; mix in berries or fruit, then cottage
cheese. Place in refrigerator to set. Ready in 1/2 hour.
Works best with small pieces of fruit; strawberries as slices.
If you use frozen strawberries, slice while frozen, mix in while
frozen; almost ready when done mixing. Use lots and lots of fruit or
berries.
Amount of cottage cheese can be varied.

APPLE SAUCE CAKE-BREAD

1/3 cup safflower oil
3/4 cup honey
1/4 teaspoon ground cloves
2 cups blender ground wheat seeds
1/2 teaspoon cinnamon
1 cup applesauce (unsweetened)
1 cup raisins
1/2 teaspoon nutmeg
1/4 teaspoon sea salt

Mix together dry ingredients, add remainder of ingredients. Fold
in raisins last. Pour into well greased 8in X 8in pan. Bake 250 deg
F for 45 minutes
Blender grind wheat seeds about 1/2 to one minute. More apple-
sauce can be used. If you make your own apple-sauce add honey to hot
sauce then add to dry ingredients, then oil, then raisins.

SQUASH BREAD (ZUCCHINI BREAD) (SUMMER SQUASH BREAD)

1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3 eggs
2/3 cup honey
1/2 cup safflower oil
2 cups blender ground wheat seeds
2/3 cup raisins
2 cups grated squash
2 tablespoons sunflower seeds
Optional: 2/3 cups chopped nuts

Stir all dry ingredients together, mix well. Add and mix
remainder of ingredients, mix well. Pour into 2 small loaf pans or
one 8in X 8in pan. Bake in pre-heated oven 350 deg F. 1 hour
(). Squash can be raw. Makes a smoother, softer bread if pre-
cooked. Use liquid in batter. Cooking time varies because of the
liquids. I slice squash thinly and freeze for breads in winter. Use
carrots and other vegies for variations.

PANCAKES

1/4 cup safflower oil
1 egg ( is a binder)
1/2 cup milk (or powdered milk)
1 cup whole rice
(blender grind 1/2 to 1 min)

Pre-heat frypan while mixing ingredients. Oil is only to
prevent sticking in pan; can be omitted. Add liquids to make
a ‘stand-up’ batter or ‘thin’ batter. Start with 3 inch diameter
pancakes. Cooks slow, do not hurry, easy to burn.
White rice doesn’t make it! Rice easiest to start with. Any
variety of seeds can be used alone or in combination. When you can
make a barley pancake hold together, you are a ‘natural’ expert.

TAPICOCA

Whole rice
Canned or fresh fruit
(no sugar)
Honey

Use your favorite tapioca recipe, substitute honey for sugar, 1/2
honey for 1 sugar. Tapioca is more a filler than food. Cook 1/2 cup
whole rice for each 1/2 cup of tapioca. Place rice in 4 to 6 parts
of water over high heat until it boils; continue on medium, stir
occasionally. When rice starts to absorb its water stir constantly to
prevent burning. When water nearly absorbed, remove from heat.
Now prepare tapioca your favorite way. When completed, add rice,
fruit, etc. stir well, cool. Ready in a short time. May add
unsweetened coconut, carob, etc. for variety & nutrition.

PICKLED EGGS

1 cup pickled beet juice
1 cup apple cider vinegar
2 teaspoons mixed spices
1 medium bay leaf
1 clove garlic
1/2 teaspoons salt

Put these ingredients in a large bowl, add 4 cups of water and mix
well. Add 12 hard boiled eggs and one small onion separated into
rings. Cover and refrigerate for several days.

Method of boiling eggs so they won’t turn black:
Put eggs into cold water. Bring to a good boil. Cover the pan turn
off the heat. Let stand for 20 minutes.

* pickled beet juice may be omitted

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