| Clean Food This month�s edition: More-with-Less After last month�s article on veganism, I seriously started to reconsider their diet. Not for political reasons, but health. Lately, I have also been getting into natural healing, and maintaining good health through what I put in my body. For last month�s clean food, a friend of mine had lent me her cookbook; Soy Not �Oi!� Since then, I have re-acquired my cookbooks of the Mennonite community. These three cookbooks, coupled with the book of Natural Healing by the editor of Prevention Magazine, are some of the best cookbooks on eating healthy. The soy cookbook is primarily concerned with veganism for political and ethical reasons, and not necessarily health issues. The two Mennonite cookbooks: More-with-Less, and Mennonite Community Cookbook are less concerned with the politics of eating healthy, but more with conserving the world�s limited food resource, eating better, and eating less. Another fact I didn�t mention in my Vegan article is that the amount of grain it takes to feed one cow could feed ten people for one year, while the beef from the cow wouldn�t even feed one person for two months. With that in mind, please enjoy my natural recipes, they�re for your own good. Apple Cinnamon Crunch Preheat oven to 350 degrees. Combine in a large bowl: 4 cups old-fashioned rolled oats, 1/2 cup of coconut (I leave this out �cause I hate coconut), 1 cup of any nut, finely chopped, 1/2 cup of sesame seeds, 3/4 teaspoon of salt, 1 teaspoon of cinnamon. Combine 1/2 cup of honey, 1/3 cup of vegetable oil, 1/2 teaspoon of vanilla. Mix thoroughly. Spread on 2 large greased baking pans and bake 20-25 minutes, stirring occasionally. Add liberally cut dried apples. Store in tightly covered container in refrigerator. �isle of lesbos� stuffed grape leaves 1 bottle of grape leaves in brine, 3 cups cooked brown rice, 1/2 cup lemon juice, several tablespoons chopped fresh dill (about 1/4 cup), 1 tablespoon white wine vinegar, 1/2 cup chopped pine nuts, NOT toasted, 2/3 cup of olive oil, at least two tablespoons chopped fresh mint, 2 teaspoons cracked black pepper, 1/2 cup dried currents, salt to taste. Combine the brown rice, cooked, with the lemon juice, vinegar, olive oil, herbs, pinenuts, pepper and currants. Mix well. Mound about one tablespoon in the center of a grape leaf, toward the stem. Next, start rolling it up from the stem end. As you get to just before the middle, tuck in the sides, then finish the roll and place seam side down. Basically, it�s rolled like a burrito. They can be eaten raw, or steamed. If you want to steam them, place them in a frying pan with a thin layer of water on low heat, and cover. Heat till soft. Baked Italian zucchini Preheat oven to 350 degrees. Place ingredients in casserole, adding seasoning to each layer: 2 medium, unpeeled Zucchini, sliced 1/2 inch thick, 1 onion, sliced, 1 whole tomato, sliced, 1 teaspoon of oregano, 1/2 teaspoon of basil, salt and pepper. Top with 1-2 cups of tomato sauce, enough to barely cover vegetables. Cover and bake 45 minutes, uncovered, then add: 1 cup of oiled bread crumbs, and 1/2 cup of grated cheese (optional). Bake an additional 10 minutes uncovered. If you have questions regarding these recipes, or the cookbooks which they came from, or if you want the full information on the cookbooks mentioned, e-mail [email protected] return to august's table of contents |