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.

1 large eggplant
1 or 2 cloves garlic
2 tbsp. lemon juice
1 tbsp. parsley, chopped

Bake the eggplant for 1 hour at 350-400° F (177-204° C). When cooled
enough to peel, drain off excess juice, squeezing gently. Mash and blend
with garlic until fairly smooth and add lemon juice and parsley.
Mix well. Serve with lemon wedges. Good with crudites (raw veggies)
and as a relish as well as a sauce.
Variation: Mix with yogurt. 

2 tbsp. lemon juice (or apple cider vinegar)
2 tbsp. water
pinch of sugar ( optional)

Mix together and put into a container with any of the following:
tarragon, pushed in stalk first
shallots (or green onions), finely chopped
2 cloves garlic, peeled and crushed
fresh bay leaf
lemon grass (for a lemon flavor) 

2 tbsp. lemon juice ( or apple cider vinegar)
2 tbsp. water
pinch of sugar (optional)
yogurt

Mix lemon juice (or apple cider vinegar), water and sugar (if used).
Mix in yogurt and beat well.  

1 tbsp. flaxseed oil
1/2 tbsp. lemon juice
(Use a ratio of 2/3 oil to 1/3 lemon juice)
garlic
fresh herbs
a little orange juice

Combine all the ingredients in a pitcher and stir vigorously.
Pour over the salad and serve immediately.  

1 tbsp. flaxseed oil
1/2 tbsp. lemon juice (or apple cider vinegar)
1 clove garlic
1 green onion
fresh parsley
chives
dill
fennel
a little mint

Mix flaxseed oil with lemon juice (or apple cider vinegar). Crush the
garlic and add. Chop the green onion, parsley and chives and add,
together with the dill, fennel and mint. Either pour over the salad and
serve immediately, or put into a pitcher and allow guests to serve
themselves.
Variation: If you have no fresh herbs, use a generous pinch of suitable
dried herbs. 

2-1/3 cup apple cider vinegar
1 tsp. sugar
2/3 cup water

Mix ingredients together.
Variation: Add some or all of the following herbs ( optional), letting
them infuse: tarragon (pushed in stalk first); shallots or spring onions,
finely chopped; 2 cloves of garlic, peeled and crushed with the back of a
knife; and 1 fresh bay leaf. 

1 clove garlic
2 tbsp. fresh parsley
2 tbsp. apple cider vinegar
1 tsp. sugar
4 tbsp. orange juice
1 tbsp. flaxseed oil

Chop the garlic and parsley, and add to vinegar, sugar, orange juice and
flaxseed oil. 

6oz. yogurt
1 clove garlic, crushed
1 tsp. honey
watercress

Mix the ingredients, toss lightly and serve immediately.
Garnish, with watercress. 

apple cider vinegar
a little water
honey
yogurt
parsley
tarragon

Mix all together. 

yogurt
apple cider vinegar
chopped onion

Mix all together and serve with a green salad. 

Future recipe