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 small crisp red apple
1 large carrot
1 green onion, chopped
1 radish, sliced
apple juice
mint

Grate the apple and carrot into a dish and add a chopped green onion
and a sliced radish. Pour over a little apple juice and sprinkle with mint.
Serve on a bed of mixed colored salad leaves, such as radicchio, watercress
or parsley. 

cooked beet
flaxseed oil
watercress

Chop cooked beet and toss in a little flaxseed oil. Serve with watercress. 

cooked beets
carrots
celery
apples
parsley

Dressing:
yogurt
lemon juice
flaxseed oil

Dice the beets, carrots, celery and apples and put into a bowl. Make the
dressing and mix in with the vegetables. Sprinkle with parsley. 

cooked beets

Dressing:
yogurt
lemon juice
grated horseradish

Dice cooked beets, put into a bowl and add the dressing. 

8 oz. carrots
1 medium crisp eating apple
5 oz. yogurt
juice of 1 large orange

Grate the carrots into a bowl. Cut the apple into quarters, remove core,
then grate into the bowl and mix with the carrot. Mix the yogurt with
the orange juice and stir into the salad.
Variation: Presoaked raisins (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump) or
sultanas can also be added.  

1 large carrot
1 orange
a few fresh dates
toasted oats

Dressing:
lemon (or lime) juice
flaxseed oil

Cut the carrot into thin strips. Segment the orange and mix with the
carrot. Chop the dates and add. Add dressing and garnish with toasted
oats. 

3 large carrots, grated
2 oz. raisins presoaked
lettuce
2 tsp. parsley, chopped

Dressing:
1 clove garlic, crushed
flaxseed oil
apple cider vinegar
1/2 tsp. honey
2 tsp. lemon juice

Mix grated raw carrots with presoaked raisins (soak the raisins overnight
in cold water, or pour boiling water over them and leave for a couple of
hours until plump). Add dressing and serve on lettuce garnished
with chopped parsley. 

12 oz. carrots
8 oz. apples
1 medium onion
10 oz. yogurt
juice of 1/2 lemon

Shred the carrots, apples and onion. Combine with the yogurt and
lemon juice. Serve with a mixed green salad. 

2 stalks celery
2 crisp small eating apples
1/4 medium red bell pepper, finely sliced
mixed lettuce leaves

Dressing:
apple cider vinegar
flaxseed oil
1 tsp. honey

Chop the celery and apples and put into a large bowl. Add the finely
sliced red bell pepper. Add the dressing. Line a salad plate with mixed
lettuce leaves and pile the dressed salad on top.  

cherry tomatoes (red and yellow)
watercress
fresh chives (or green onions), finely chopped
herbs, finely chopped

Halve the tomatoes and place in a bowl. Steam the watercress over boiling
water for 10 seconds, rinse well in cold water and shake dry. Trim off
any woody stems and cut or tear the remaining stems and leaves into small
pieces. Add to the tomatoes. Add the finely chopped chives (or green onions)
and herbs and toss together. 

1 lb. chicory heads
2 large oranges
1 medium green onion
juice of 1/2 lemon
1 tbsp. flaxseed oil
1 tsp. honey

Trim the chicory and slice into rounds about 1/2-inch thick. Push the
rounds apart to make rings. Peel the oranges, removing the white pith,
and slice into rounds. Place the chicory in a bowl and lay the oranges in
overlapping rings around the top, leaving the center empty. Trim and
chop the green onion and sprinkle into the center. Mix the lemon juice,
flaxseed oil and honey, and pour over the salad. Leave for a few minutes
before serving to allow the flavors to "marry." 

raisins
white cabbage
apple
celery
onion

Dressing:
yogurt
lemon juice
flaxseed oil

Presoak the raisins (soak the raisins overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).
Thinly shred the white cabbage and apple. Finely chop the celery and
onion. Put all into a bowl and add the raisins. Toss in dressing. 

zucchini
beet
apple
lettuce
tomato
orange

Dressing:
equal amounts of apple cider vinegar and water
honey (or maple syrup)
garlic
lemon (or orange) juice

Grate the zucchini, beet and apple. Add the dressing and mix them
together or pile them in separate mounds onto a bed of lettuce.
Decorate with slices of tomatoes and orange. 

2 oz. raisins
4 oz. each white, red and green cabbage
4 oz. carrot
1 medium onion, finely sliced
1 small crisp eating apple, chopped
watercress

Dressing:
5 fl. oz. yogurt
a little flaxseed oil
1 clove garlic, crushed

Presoak the raisins (soak the raisins overnight in cold-water, or pour
boiling water over them and leave for a couple of hours until plump).
Finely shred the cabbage. Grate the carrot. Put both in a bowl with the
raisins, finely sliced onion and chopped apple. Mix well. Mix the
dressing ingredients and pour over the salad just before serving, tossing
lightly. Garnish with watercress.  

3 tart eating apples
lemon juice
1/4 medium-sized red cabbage
1 medium carrot
1/2 medium red bell pepper
2 sticks celery
1/2 red onion
watercress

Core and roughly chop the apples and mix with lemon juice in a small
bowl. Core and finely shred the red cabbage. Peel and grate the carrot.
(This is the only time to peel the carrots. If they are grated with their
skins on, they tend to turn brown.) Seed and chop the red pepper. Slice
the celery. Peel and chop the red onion. Put all the above ingredients
into a large bowl. Garnish with watercress.

Variations: Serve with cottage cheese (unsalted and uncreamed or
fat-free) and your favorite dressing.  

2 oz. dried apricots, chopped
3 oz. raisins
1 lb. white cabbage
1 green bell pepper
1 red bell pepper (or 1/2 bunch of radishes)
watercress

Dressing:
6 fl. oz. yogurt
1 clove garlic, crushed
1 tsp. honey

Presoak the apricots and raisins (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until.plump).
Finely shred the white cabbage. Chop the pepper (or radishes). Place
into a bowl together with the raisins and chopped apricots. Mix well.
Mix the dressing and pour over the salad. Toss lightly. garnish with
watercress and serve. 

1 small head of endive
1 red bell pepper
2 oranges
2 tomatoes
1 tbsp. herbs, chopped

Dressing:
juice of 2 oranges
5 oz. yogurt
1 tsp. honey

Chop the endive and put into a bowl. Seed the pepper, cut into thin
strips and add to the bowl. Peel the oranges, removing the pith with
the peel. Cut out segments between the membranes and add to the bowl
with the tomatoes. Make the dressing and toss into the salad. Sprinkle
with chopped herbs. 

2 oz. raisins
2 oz. dried figs
2 oz. dried apricots
1/2 white cabbage
2 carrots
2 red eating apples
8 tbsp. yogurt
1 lemon
parsley, chopped

Presoak the raisins. figs and apricots (soak overnight in cold water, or
pour boiling water over them and leave for a couple of hours until plump).
Finely shred the cabbage. Coarsely grate the carrots and apples.
(Sprinkle the apples with lemon juice to stop them from turning brown.)
Put the above ingredients into a bowl. Combine the yogurt, lemon juice and
chopped parsley in a jug and spoon over the salad.
Toss together until well mixed.  

onion
white cabbage
carrot

Dressing:
2 tbsp. lemon juice
2 tbsp. water
sugar (optional)
yogurt
cottage cheese (unsalted and uncreamed or fat-free)

Slice or chop the onion. Grate or slice the white cabbage. Grate the carrot.
Mix all together. For the dressing, mix lemon juice with water (and sugar,
if used). Mix yogurt with cottage cheese and beat well to get rid of any
lumps. Then add the lemon juice and water mixture. Mix well and pour over
salad. 

1 lb. zucchini
juice of 1 lime (or lemon)
1 red bell pepper, grated
1 clove garlic, crushed
lettuce

Grate the zucchini finely. Mix with the lime (or lemon) juice and grated
pepper. Add crushed garlic. Allow the flavors to blend a little before
serving on a bed of lettuce. 

whole tomatoes
lettuce
chopped chives

Dressing:
yogurt
lemon juice
flaxseed oil
grated horseradish

Skin the tomatoes by dipping them in boiling water for a minute. Make
the dressing. Place the whole, skinned tomatoes on the lettuce leaves
and cover with the dressing. Garnish with chopped chives. 

variety of shredded lettuce leaves
and salad greens, bite-sized and shredded

Any, or all, of the following:
tomato, chopped
green (or red) bell pepper, chopped
green onions, finely sliced
carrot
beet
radish, finely sliced
fennel, finely sliced
grape halves
lemon juice
flaxseed oil
dried dill weed
raisins, presoaked

Gradually build up the salad, beginning with the bite-sized shredded
lettuce leaves and salad greens. Add any, or all, of the ingredients listed
above. Presoak the raisins (soak overnight in cold water, or pour boiling
water over them and leave for a couple of hours until plump). Sprinkle on
top of the salad. Grate the carrot and/or beet and place to one side of the
salad. (If you put it all on top, it tends to "smother" the salad.) Pour on
the lemon juice and flaxseed oil. Sprinkle with dill. Serve with rice,
oven-cooked and sliced potatoes or boiled small new potatoes. 

1 red eating apple
apple cider vinegar
1 stalk of celery
raisins, presoaked
mint leaves
lettuce

Cut and core the apple and chop into bite-sized chunks. Mix with a little
apple cider vinegar (diluted with water, if desired). Chop the celery and
add, with the presoaked raisins (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump), to
the apple and apple cider vinegar. Take the mint leaves and tear into
small pieces. Add to the dish and serve on a bed of lettuce. (Leave for a
little while before serving so the flavors have time to mix.)
Variation: Yogurt can be mixed with the apple cider vinegar for the
dressing. 

1 orange
2 heads of chicory
1 bunch of watercress

Dressing:
1 tbsp. flaxseed oil
1/2 tbsp. apple cider vinegar (or lemon juice)
1 clove garlic, crushed
1 green onion
parsley
chives
dill
fennel
mint

Peel the orange and split into segments. Separate the chicory leaves and
arrange like the spokes of a wheel around a large dish. Put the watercress
and orange in the middle. Combine all the dressing ingredients in a jug
and stir vigorously. (If you have no fresh herbs, use a generous pinch of
dried herbs.) Pour over the salad and serve immediately. 

radishes
green apples
celery
raisins
lettuce

Dressing:
1 tbsp. apple cider vinegar
1 tbsp. water
1 tsp. sugar (or honey)
1 or 2 cloves garlic, crushed
dill, chopped
yogurt

Chop the radishes, green apples and celery into small chunks. Presoak
the raisins (soak overnight in cold water, or pour boiling water over
them and leave for a couple of hours until plump) and add. For the
dressing, mix together the apple cider vinegar, water, sugar (or honey),
garlic and dill. Add enough yogurt to make a creamy dressing. Pour
over the salad and serve on a bed of lettuce (include radicchio or red
leaf, if available).
Variations: Use other herbs instead of dill, omit the yogurt or add
some flaxseed oil. 

1 turnip
1 orange
watercress

Dressing:
orange juice
flaxseed oil

Peel and cut the turnip into matchstick-size pieces. Segment the
orange and add to the turnip pieces. Add the watercress and toss in
the dressing.  

green bell pepper
red bell pepper
tomato
1 cup cooked brown rice

Dressing:
1 tbsp. flaxseed oil
1 tbsp. apple cider vinegar
1 clove garlic
sugar

Chop the peppers and tomato. Prepare the dressing, mix well and add
the chopped peppers and tomato. Spoon onto the rice. Serve with a
mixed green salad.

Romaine lettuce
chives, chopped

Dressing:
yogurt
sugar
lemon juice
crushed garlic

Coarsely shred the lettuce. Pour on the dressing and sprinkle with
chopped chives. 

tomatoes
zucchinis
whole radishes
lettuce hearts
carrots

Dressing:
lemon juice
yogurt
flaxseed oil
herbs (mint, dill or parsley)

Thread on wooden skewers thinly sliced pieces of tomato, zucchini,
whole radishes, lettuce hearts and raw carrot. Dip into the salad dressing
before serving. 

cooked beets
celery stalks
lettuce

Dressing:
flaxseed oil
lemon juice

Thinly slice the beets and celery and mix with lettuce. Add dressing. 

onions
1 clove garlic
red bell peppers
tomatoes, sliced
parsley, chopped

Dressing:
flaxseed oil
1 tbsp. apple cider vinegar
1 tbsp. water
sugar (optional)

Thinly slice the onions and put into a bowl which has been rubbed over
with a cut clove of garlic. Seed and slice the red peppers and lay them
on top of the onion. Add a layer of sliced tomatoes. Crush the garlic
and sprinkle on top. Pour over the dressing and sprinkle with chopped
parsley. 

tomato
zucchini
green onion
beet
lettuce

Dressing:
flaxseed oil
yogurt
lemon juice

Chop the tomato and zucchini into chunks. Slice the green onion and
add. Finely grate the raw beet (or chop cooked beet into chunks) and
mix into the salad. Lay on a bed of lettuce. Pour over dressing. 

tomatoes
onion
1 tbsp. apple cider vinegar
1 tbsp. water
sugar ( optional)
parsley, chopped
chives

Slice the tomatoes and spread out over a flat dish. Slice the onion and
arrange the onion rings over the tomatoes. Mix the apple cider vinegar
with water (and optional sugar, if used). Pour over the tomatoes and
sprinkle with chopped parsley and chives. 

watercress
endive (frisee or escarole, or both)
grapefruit
yogurt

Tear the watercress into smaller pieces, remove woody stems and put in
a bowl with the endive leaves. Cut the grapefruit in half. Juice one half
and segment the other half. Add the segments to salad leaves. Mix the
grapefruit juice with yogurt and pour over the salad. Toss well and serve.  

3 large zucchinis
1 lb. tomatoes
6 green onions

Dressing:
2 tbsp. apple cider vinegar
pinch of sugar
2 tbsp. flaxseed oil
freshly chopped cilantro

Using a vegetable peeler or cheese slicer, cut the zucchinis lengthwise
into thin ribbons, running along the side so the ribbons include the
green skin. Place into a bowl. Quarter the tomatoes and thinly slice the
onions. Add to the bowl. Toss in the dressing just before serving. 

Future recipe