SURVIVING WITHOUT MEAT

HUMMOUS- This is a middle eastern HI PROTEIN DISH like party dip, (I use it for that) which YOU will use as sandwich spread as it's thick like chicken salad. It's very satisfying and the highest food you could find in calcium due to sesame, hence it replaces HI-COL, MUCUS producing cheese & milk. All bean-based dishes sour in 4 days so we will freeze half of the finished product, making a lot at a time, defrosting 3 days worth at a time. My kids are crazy about it. Yours will be, too. HAVE ON HAND: One jar/Can TAHINI, (a kind of peanut butter only made w. sesame seeds, avail at fancy supermart, Israeli, Iranian, Arab grocery stores.) Dry raw garbanzo beans, onion, soy sauce, pckg untoasted sesame seeds, garlic, lemons, 1 sml. can chopped olives, cumin, curry powder, Cilantro, arugula, Chile-Sesame oil, (oriental section.) chopped sour Pickles optional.

METHOD- SOAK beans over night. Simmer in crock pot until soft. While beans cook, toast sesame seeds in iron skillet, stirring until they pop. Cool. Reserve most of liquid in beanpot for tomorrow's soup, leave 1/2 cup remaining liquid while you mash beans into a paste. Add 1 part tahini to 3 parts beans, mashing with finely chopped onions, lemon juice, soy sauce. Add toasted sesame seeds to the bean/tahini mix, add a few dashes of chile sesame oil, your spices, cumin, curry, lots of crushed fresh garlic, olives, cilantro and lemon juice. Freeze what you can't eat in plastic, not foil, as there's acid in hummous and aluminum leaches out of foil. Later, hummous thaws good as new. Serve with chips (baked only, never fried) or in sandwiches w. pickle/ lettuce/tomato. Kids LOVE it.

HUMMUS IS a great dip! It's so tasty, you'll even dip raw broccoli and celery sticks in it and enjoy the meal. VERY HIGH In calcium that sesame seed! RAW OR COOKED GARBANZOS??? YOUR CHOICE! You can soak garbanzo beans overnight, discard water, add fresh clean water and boil at low temp. You can cook raw beans slowly. OR you can sprout the beans in two days of water, changing 2 x a day, and when they are alive, mash them.

In any case, finished bean is given a third part of SESAME BUTTER, two parts of beans, mashed. ONCE OPEN, sesame butter is kept fridged. Lots and lots of raw pressed fresh garlic. Soy sauce, chile sesame oil, toasted sesame seeds to make crunch appear and mashed well. CHILE SESAME OIL, curry powder can be added, mashed in and it will still keep a week. I would add the grated onion, LOTS OF LEMON JUICE, fresh greens, chopped cucumber, raw parsley, cilantro be added only as you serve it up as all that raw stuff is fragile! ENZYMES change any cooked foods. From that point on, there's no fridge storage of it. you eat it all! TOSS THE REST or freeze it. Salt can be used or soy or both and or GOMASIO, a sesame salt mixture, ask me for recipe, you make it yourself. BEANS/ SESAME PASTE ALONE keeps real well in the fridge.

VEGETARIAN TOFU PATTIES: TOFU (soy curd) has natural plant hormones that supply body, prevent aging. INGRED: vegies tofu, almonds, bread crumbs, water chestnuts, minced carrot/celery, onion, garlic. (I use 2 slices sprouted wheat bread/toasted as crumbs. Toast bread slices. Chop nuts. (Soak Almonds then skin). Open can creamed corn. Then, heat pan, pour in oil/butter, mince and fry (saute) shredded garlic, onion, celery, parsley or coriander, (cilantro) bell pepper, carrot, mushrooms. I chop or even shred vegies on large holes on grater. Add nuts, (almonds, water chestnuts also 1 lb tofu, Salt/pepper & vegie broth. Add spices: celery seed, thyme, oregano, sage, seasalt. Stir in a raw egg with creamed corn. Shape this soggy mess into a croquette, dredge in brown flour/sesame seeds; fry patty in olive oil /butter both sides litely, The thing is so wet you're amazed you can dredge it, fry it, but it hardens up in the pan. After seconds of frying, transfer to ovendish, bake 20 min 325 deg. You can add goat cheese and tomato sauce last 5 min. OR bake in MEATLOAF shape in a cake dish type thing. Freeze or fridge 3/4 of slices. Chez moi, they're in fridge for a day or so only cuz we LUV 'em.

HOME MADE BREAD- Let pckg dry yeast rise in 1 tsp sugar, 1/2 cup of warm spring water. Make 3 cups vegie broth by simmering vegies that U-eat for dinner. Save it in fridge. Add 1/2 cup brown sugar, corn oil, COOL. Throw 3-4 cups whole grain wheat/mixed w. rye flour into broth, (a little millet flour is good if U-can find) and a tsp of gluten (avail. at healthfood store) for each cup of flour. Stir so it's very soft, then add, stir in the yeast which has proven it's alive by getting a thick scum on it. Stir more flour into dough until it's mushy verging on firm. Let rise in bowl in warm spot in kitchen, FOR MINIMUM OF 2 HRS, like open oven on super low. 2-hr yeast raising period is to inactivate phytic acid. Better, if you have a grinder, soak whole grain, overnight, throw away water, then grind drained grains! Make THAT into bread. That's BIBLE BREAD and is it GOOD. Non-acidic in the mouth which flour can never been. Anyway, when your bread dough  is doubled in size, turn on dusted board, and knead, as you do, adding several oz. of toasted sesame seeds and salt to taste. Put on oiled floured pizza pan, or four loaf pans, set in warm place until it doubles. Minimum of 2 hrs to rise. Then knead well, let rise again in the pan. Or on greased, floured baking sheet. Bake at 375 l0 min, then lower to 300 until brown. Cool, If you have 4 loaves, freeze 3, well wrapped in saran wrap or foil.

SANDWICH FILLING -(or party dip very similar to Vegie chicken livers.) Ground sprouted Walnuts, pecans, pre-soaked lentils, cheddar cheese, garlic, soy sauce, lemon juice all blended together. YUMMY! Pre-soak nuts in water, just overnight to sprout them a little, to inactivate phytic acid in seeds, nuts. This is partly why we soak and peel almonds before we eat them or make vegie burger out of them. The other reason is that the skin is astringent.

SALAD - THE ULTIMATE VITALITY FOOD- Wash romaine, watercress, spinach, but not head lettuce. Get all dirt out of crevices. Put in colander. DRESSING- Olive oil, lemon juice, crushed garlic, oregano, dash Lea & Perrins Wochestshire sauce, a little dry mustard powder or wet, 2 tbsp crushed avocado and slices of onion, soy sauce for salt, anchovy paste if possible. Mix in large, wooden salad bowl, put greens on top. TOPPING- sunflower seeds, avocado slices, raisins, mushroom slices, hulled pumpkin seeds (only avail. at HFS), broccoli florets, jicama or sunchoke slices, diced green onions, fresh basil, cilantro or arugula herbs. SERVE with stacks of hot, corn tortillas in a basket. Make 'tacos' of salad. Grow a patch of lusty arugula in your garden. It is invulnerable, selfseeds each year. Your friends will rave about the flavor in your salads. Use high calcium raw spinach, too.

TOFU EGG SALAD.- Mash l lb tofu with 1 tsp curry powder, tumeric, chopped olives, 3 tbsp mayo, 2 tbsp healthfood store no preservative, sweet pickle relish, 1 tsp toasted sesame seeds, 4-10 drops chile sesame oil, chopped celery/olives. Spread on bread. You know how you can tell it's not egg salad? It tastes better.

LEMON MERINGUE FISH: Line pie dish w. 'crust' of mashed potatoes, fill with steamed ling cod fillets, cover with thick gravy made of fish pan juices, corn starch, raisins, honey, curry powder, lemon and zest. Top w. more potatoes, bake. SWEETS- Make 'Pinatas' and store in jar in fridge. Each colored paper cone is filled with ribbon-chopped dried cherries, (all from healthfood store, having no sulphur) apricots, peaches, raisins, home-blanched almonds, homemade peanut brittle, and dipped chocolates (red grape center) all made w. no sugar. Larger dried fruits like dates, figs R-stuffed w. nuts or homemade marzipan. (Grind dates, walnuts, home blanched (not purchased skinned) almonds, lemon juice & rind, coconut in blender, add almond extract, roll paste into balls, roll in coconut, put a pecan pc on top.) You will find these natural sugars just as pleasing as the phony stuff that melts the bones out of your body by tampering with your blood calcium levels.

HIGH ENERGY GOURMET BREAKFAST- Put water-processed Columbian decaf, freshly ground, into pure, spring water in an enamel or stainless pot, water should be just under a simmer, turn off heat, let brew 1-2 min. Pour thru natural brown paper filter. Never boil or perk coffee! BEST TEA: Celestial Seasonings used to make Misty Mango which was unbelieveable. They stopped. So use another mango tea. To make, bring water to 150, (between a bath and a boil) drop in teabag, let sit 5 minutes. NEVER take water into high temp.zone. Toast 2-pc sprouted grain bread, butter well, get your honey pot which has royal jelly (from HFS) stirred into the honey. Spread thickly. You get on a super busy 'honey bee' jag, do physical work 4-HOURS.