1 medium celery root, if available
(if not, 3 to 4 celery branches (i.e., pascal))

1 medium parsley root (rarely available; may be omitted)

2 small or one large leek (if not available, use 2 small onions instead)

2 medium onions

garlic to taste
(may also be squeezed raw into the hot soup instead of cooking it)

small amount of parsley

1-1/2 pounds tomatoes (or more, if desired)

1 pound potatoes

Wash and scrub vegetables and cut into slices or 1/2-inch cubes.
Put in large pot, add water to just cover vegetables, bring to a boil,
then cook slowly on low heat for 1-1/2 to 2 hours until all the
vegetables are soft.

3 medium apples, pared, cored and sliced
honey (or sugar), if needed

Put apple slices in saucepan half covered with cold water. Add honey
(or sugar) to taste. Boil about 15 minutes or until soft. Put through
food mill. 

3 medium apples, pared, cored and sliced
honey (or sugar)

Add honey (or sugar) to taste. Run apples through the grinder portion
of the juicer.  

1/4 cup honey (or maple syrup)
1 cup fresh applesauce
1-1/2 cups oat flour
3/4 cup triticale flour
3/4 cup sugar
a pinch of allspice
a pinch of mace
1/4 tsp. coriander
2 cups raisins (or chopped dates)

Crumb topping:
2/3 cup rolled oats
1/3 cup maple syrup (or honey)
a pinch of allspice
a pinch of mace

Combine honey ( or maple syrup), applesauce and flours. Sift together
sugar, allspice, mace and coriander. Add raisins (or dates). Combine wet
and dry ingredients. Pour into nonstick oblong bake pan. For crumb
topping, buzz oats briefly in blender to make a finer flake. Mix spices
with oats. Mix in enough maple syrup (or honey) to make a crumbly
mixture. When the crumb topping is made, sprinkle on top. Bake at
325°F (163°C) for 40 minutes or until cake tests done. Serve with a
spoonful of fresh applesauce or yogurt. 

1 sweet potato, boiled, peeled and sliced
1 apple, raw, peeled and sliced
1 tsp. raisins
1/2 cup bread crumbs
1 tsp. sugar
1/2 cup orange juice
3 tsp. yogurt

Place sweet potato slices in baking dish with apple slices and raisins
spread with bread crumbs, sugar and orange juice. Bake in oven at 350°F
(177°C) for 30 minutes. Serve hot with yogurt. 

1 banana
1 tsp. sugar
lemon juice

Cut banana in half lengthwise and add sugar and a few drops of lemon.
Place in pan and broil under low flame in its skin for 10 minutes.
Serve hot. 

1/2 lb. cherries, stemmed
1 tsp. potato starch
2 tsp. cold water
2 tsp. sugar (if needed)

Place cherries in saucepan with water to cover. Cook 10 minutes over
low flame. Add potato starch dissolved in cold water. Add to boiling
cherries. Cook 2 minutes longer. Chill and serve. (Cherries are
particularly healthful and are best enjoyed raw.) 

1/4 lb. red currants
3 tsp. sugar
yogurt

Clean currants thoroughly before removing stems. Place in dish, add
sugar and serve. Yogurt, sweetened with sugar, may be used for sauce.  

3 cups fresh cherries and apricots, halved, sliced and pitted
2 cups water
1/2 cup sugar
2 tsp. cornstarch, dissolved in 1/3 cup cold water

Place fruit with water and sugar in saucepan. Boil gently and slowly for
10 minutes. Add cornstarch. Cook 3 minutes longer. Cool and serve.  

4-5 ripe pears
4 oz. water
4 tbsp. honey (or sucanat, an organic dried cane sugar)

Cut ripe pears into halves and core. Add water to honey (or sucanat)
and mix well. Place pear halves in baking dish and pour sugar mixture
over them. Bake in slow oven at 250°F (121°C) until done. Baste with
juice if necessary. 

4 cups oatmeal (dry oats)
2 carrots, grated or blended
honey and raisins (as desired)

Combine all the above ingredients in a baking dish, Put in the oven
without a lid and bake for 45 minutes at 250°F (121°C). Serve with
yogurt. 

1/2 lb. peaches, skinned
2 tsp. sugar

Place peaches in boiling water for 1/2 minute, drain and peel. Cut in
halves. Remove pits and place in saucepan with boiling water to half
cover fruit level. Cover. Simmer for 10 minutes. Cool. Add sugar and
serve chilled.  

1 large pear, peeled, cored and halved
1 tsp. sugar

Place pear halves in saucepan with water to half cover. Add sugar and
cook for 20 minutes. 

1/2 lb. plums
2 tsp. sugar

Cut plums in half and remove pits (or plums can be cooked whole).
Place in saucepan with water to cover. Cook 15 minutes. Remove, cool
and add sugar. Serve chilled. 

1 cup dried prunes
2 small bananas, mashed
juice of 1/4 lemon
1 tsp. sugar

Presoak the prunes (soak overnight in cold water, or pour boiling water
over them and leave for a couple of hours until plump) and cook for 10
minutes. Whip all ingredients together thoroughly and put in refrigerator
for 1 hour. May be served in slices decorated with sweetened yogurt.  

1/2 lb. prunes
1/2 lb. apricots
1/3 cup barley

Presoak the prunes and apricots (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).
Use same water and let boil for 10 minutes or until barley is done.
Cool and serve. 

Future recipe