For the present it is sufficient 
to say that no one has succeeded in developing such a 
combination. We must rely upon a combination of plant 
foods and animal foods for optimum nutrition. The plant 
foods doubtless should predominate in quantity, as they have with the most successful dietary regimes, but they cannot be 
used to the exclusion of all else. What has been said with re ference to a strict vegetarian 
diet, from which all animal foods are excluded, does not 
apply to a lacto-vegetarian diet, which includes dairy 
products, or a lacto-ova vegetarian diet, which includes both 
dairy products and eggs. Vegetarianism can be successful if adequate animal-food substitutes for meat are included in the 
dietary. Some racial groups have sustained high levels of 
health by utilizing liberal amounts of dairy products and very 
little meat. Others have succeeded in building superb bodies 
with meat but no dairy products. In the therapeutic use of raw diets, remarkable successes have been achieved on both lacto-
vegetarian and non-vegetarian diets. The obvious deduction is 
that meat is compatible with good health but not essential to 
good health. There is room for both lacto-vegetarians and 
non-vegetarians in the modern world, and both may secure adequate nutrition from the wide variety of foods which are at 
man's disposal. The proper selection of foods in an uncooked dietary is 
quite simple and can easily be established on a practical basis. Instinct alone tends to lead to sufficient variety in selection providing no food classes are omitted from the diet for 
ethical, religious, or economic reasons. A satisfactory 
uncooked diet may include fruits, nuts, vegetables, legumes, 
grains, seeds, tree saps, flowers, herbs, fungi, honey, milk, 
cheese, eggs, and meat. The diet must be omnivorous or lacto-vegetarian, and it may be derived from both the land 
and sea. Domestic foods will form the basis for the diet under 
present conditions. Edible wild plants are not essential, but 
they do represent accessory foods which can add significantly 
to the pleasure and nutritive value of the diet. In terms of total composition, the uncooked diet is thus easy to select, simple 
to balance, and available to everyone living under modern 
conditions of food production and distribution. 9        
RAW FOOD IN PREPARATION 
AND USE  
THE PREPARATION of raw food is the most important part of 
the culinary art. In the usual cookbook, information on this 
subject is restricted almost entirely to the preparation of 
salads, and even here many cooked ingredients and irritating condiments often enter the recipes. For those undertaking the 
maximum possible use of raw foods, much more knowledge 
is required. Salads comprise only a limited part of the total 
intake of food in the uncooked dietary. If we are to achieve 
maximum benefit from our meals, all other methods of raw food preparation must also be considered. With adequate knowledge covering every phase of this subject, uncooked foods may be prepared easily and quickly. The meals will be 
tasty, appetizing, and completely satisfying to the most sensitive palate. B
ASIC METHODS  
   The first step in the preparation of raw plant foods is 
thorough washing. This does not mean that vegetables should be soaked in water, for soaking causes some nutrients to pass 
into the water, which is then discarded. Green leaves should 
be washed quickly but thoroughly. Fruits and leaves which 
have been sprayed with insecticides require special attention, 
and should be given a more prolonged cleaning, even though this will not remove all spray residue. Root vegetables should 
be well scrubbed, but the peelings should not be removed 
unless they are tough or bitter or too rough to permit 
satisfactory cleaning. After cleansing, the methods of raw food preparation may 
involve chopping, grating, grinding, pulverizing, mixing, 
liquefying, blending, churning, juicing, and freezing. These may be accomplished by hand or by machine methods. This 
means that in the kitchen the cookstove will be supplemented 
or replaced by appliances designed specifically for the preparation of raw foods. The chopping board, salad bowl, 
ice cream freezer, fruit juicer, food grinder, food grater, food 
shredder, and chopping knife will be employed as needed. These can be supplemented or largely replaced by the electric 
juicer , electric blender , electric shredder , electric mixer , and electric freezer for those who prefer the time-saving and 
work-saving efficiency of modern technical appliances. The electric vegetable juicer is one of the most useful 
appliances for the kitchen. A number of different types of 
such juicers have been manufactured and are readily available 
in kitchen-appliance shops. The electric juicer enables you to 
make many delicious juices, not only from vegetables, but 
also from such fruits as melons, peaches, pears, apples, and 
berries. The juices can be made in just a few minutes and 
taken in their pure form or mixed in various combinations as 
may be considered more palatable. The pulp resulting from the juicing process may be discarded or it may be used in 
making additions to salads. Juices are also available on a commercial scale, and some 
firms maintain a special delivery service to bring the juices 
right to the housekeeper's doorstep. While this represents a 
definite convenience to some, and is indeed an absolute 
necessity for a few, it does not represent the ideal method of obtaining juices. Much of the flavor and most of the enzymes 
in juices are lost within 30 minutes after they are made, and 
the very peak of palatability and nutritive value is obtained if 
the juices are consumed immediately after being extracted. There is no method of delaying this flavor-destroying oxidation, so we must be prepared to accept some loss in 
palatability in all commercial fruit and vegetable juices which 
have been prepared long before consumption. Whenever 
possible, juices should be extracted immediately to individual order, whether in the sanitarium, the restaurant, or the home. Of all implements for use in preparing raw foods, none is of 
more all-around value than the electric blender, or liquefier-blender, as it is also called. This machine consists of a small 
electric motor in an enclosed  base and a covered quart 
container on the base. Four or more blades in the container make thousands of revolutions per minute and instantly cut 
all food into fine pieces, mix it with a liquid base, and blend 
all ingredients together into a smooth, delicious preparation. Actually the machine may replace many other common 
kitchen implements. It will chop, grate, and grind as well as 
mix, liquefy, blend, and churn. With the electric blender you can make the most delicious 
salad dressings, sauces, puddings, nut milks, and beverages of 
all kinds entirely from raw ingredients. All that is needed in 
most cases is a liquid base with such solid ingredients as may 
be chosen. Such foods as bananas, avocados, and other soft 
fruits will semi-liquefy into a smooth consistency with no other base than the fruit itself. Salad dressin
gs are perfectl y emulsified in the blender, and sauces and puddings may be 
made with the same ingredients as the beverages except that 
the proportion of liquid in relation to solids is reduced in 
quantity. Apples, cranberries, and some other fruits are converted instantly into the most delicious sauces. A 
combination of fruit juice and nuts or nut butter is quickly 
converted into a rich, smooth cream or milk-like drink. A 
mixture of fruit juice and crushed ice is turned into the finest 
sherbet or frappe. Vegetables are ground up with a liquid base into a semi-liquid salad. Any food may be converted into a 
puree suitable for infant feeding or for anyone who cannot 
easily chew solid food due to dental defects. All of these 
things, and indeed more, may be accomplished with the 
electric blender. For the person preparing raw foods in a varied manner, this machine is truly indispensable in saving 
time and work. It may be accepted that practically all methods of food 
preparation which involve a significant change in the physical 
state of foods may permit oxidation and thus induce loss of 
nutritive factors. Such losses, however, are relatively small 
and do not render the food unsuitable for moderate use. Fruit 
juices and vegetable juices, as well as various foods prepared 
in the electric blender, appear in practice to retain their basic 
vital effects upon the human system, and some have been 
used with very remarkable success on a therapeutic basis. Consequently they are all quite valuable in any diet and may form an integral part of the uncooked regime. It may be 
pointed out, however, that they should not be used to the 
exclusion of unchanged foods except under special conditions for a limited period of time. The teeth and gums need 
exercise from chewing hard, crisp foods, and these should be 
included liberally in the normal dietary regime. The 
preparation of raw foods, as with the grinder, juicer, blender, 
or other appliances, may be considered useful and practical as a means of improving the variety, palatability, and enjoyment 
of the diet, but it should be used within normal limitations such as common sense will dictate. H
OW TO SPROUT GRAINS AND LEGUMES  
   As sprouted grains and legum es are useful additions to the 
uncooked diet, methods for their preparation and use become 
important. Mung bean, soy bean, and alfalfa sprouts are 
occasionally developed and marketed, but others must at present usually be made in the home. To sprout any seed, it 
need only be kept moist and warm. Within a few days the 
sprouting process is well developed. A common commercial 
method is to soak the seeds in te
pid water for 24 hours and then place them in an incubator held at about 120 degrees F. 
for 48 hours or longer. In the home, seeds can be sprouted by 
soaking them overnight and placing them in a sterilized 
colander or any other sterilized container that has holes for drainage. They are then flooded with lukewarm water three to 
six times each day. An ordinary flowerpot may be converted 
into a sprouter simply by screening the hole at the bottom. The screen keeps the seeds in the pot and permits all water to 
run out, thus assuring good drainage. You can also put your seeds in an ordinary glass casserole. After they are flooded 
with water, simply place cover on casserole, and tip so as to 
permit water to run from the outlet. Another popular method 
for the home is the fruit jar method. The seeds are placed in 
the jar, and a piece of cheesecloth is fastened on the top and held in place with a rubber band. If an open screw top is 
available, this may simply be turned on the jar, over the 
cheesecloth, thus replacing the rubber band. Or for a still 
more practical sprouter, a permanent screen may be fastened 
over the open screw top. After the seeds are soaked overnight in the jar, simply invert the jar to remove the water. You can 
then pour additional water through the cheesecloth three or 
more times each day, and remove it by inverting the jar. Between watering the seeds, leave the jar partly inverted to permit continuous drainage of water and entry of air. As a rule, wheat, rye, and barley seeds are preferred when 
they have just begun to sprout or when the sprouts are no longer than the seeds; mung bean sprouts are preferred about 
one and one-half to three inches long; alfalfa sprouts may be 
taken when one to two inches long, while soy bean and pea sprouts are good either long or short. The sprouts are eaten 
with the seeds, and they may be taken alone or mixed with 
salads and liquefied drinks. Th e sprouted cereal grains are 
usually preferred when served with honey and milk or cream as a breakfast cereal. D
RYING AND FREEZING FOODS  
   Raw foods are most appropriate for human nourishment 
when used in their fresh state. Yet, there is some reason for preparing certain foods by the process of drying. While 
refrigeration has been an enormous aid in preserving fresh 
foods longer, it has its limitations. Thus the extra supply of 
seasonal foods may be preserved by drying in the sun. There 
is unquestionably some loss of vitamin C and other nutrients in the drying process, but this is far less damaging than the 
chemical changes brought about by heat. Farm animals are 
forced to live during winter months on dry feed, and whereas 
the
y do not maintain the fine condition of green-fed animals , they are far superior to those given cooked foodstuffs. It may 
be added that animal feeding experiments have shown that 
sun-dried alfalfa meals are far superior to dehydrated meals, 
and we may expect the same to be true of most dried foods. The excessive heat used in artificial dehydration makes the 
method less desirable. We are all accustomed to the use of dried apricots, raisins, 
and prunes. Yet few people realize the large number of other 
foods which lend themselves well to the drying process. Apples, peaches, pears, bananas, raspberries and many other 
fruits may be dried in the sun. Sun-dried sweet corn is a delicious food. Meat may be cut into thin slices and dried in 
the sun. The early North American Indians were well known 
for their sun-drying of foods, and we might well take a few 
lessons from their experiences. The Indians cut much of their 
buffalo meat into slices one-half inch thick and sun-dried these without the addition of salt or smoke. They made cakes 
weighing from fifteen to twenty-five pounds from dried 
berries. In civilization we can utilize an even wider variety of 
sun-dried foods, and, as with the Indians, we can do so 
without the use of salt, smoke, sulphur, and other harmful 
preservatives. Along with sun-drying, freezing is a method of giving 
variety to the diet and aiding in the storage of extra foods. Nutritive losses in frozen foods are very slight and confined 
to the thawing period. However, it cannot be said that frozen 
foods are equal in all respects to fresh foods. The commercial 
practices of bleaching vegetables, heat-processing fruit juices, and saturating fruits with refined sugar syrup prior to freezing 
eliminate these frozen foods from the raw diet. The home 
deep-freeze is adapted to storing some foods, but not all foods. All frozen vegetables are inferior in flavor and texture 
to fresh vegetables when consum ed in their raw state. Fruits 
are much better adapted to the freezing process. Ordinarily, 
home-frozen fruits are treated with refined sugar syrup, just 
as commercial fruits are, in order to delay enzyme action and thus assure better preservation. But the practice is entirely 
unnecessary. All fruits may be frozen with complete 
satisfaction without added sugar, the only requirement being 
that honey be used as a substitute. Fruits frozen with honey 
preserve their original color and flavor every bit as well as those frozen with sugar, and they are far more healthful. Either the whole berries or s liced tree fruits may be frozen, 
or, if preferred, the juices may be extracted and frozen. All 
foods should be consumed as soon as possible after thawing. In addition to the regular deep-freeze, the refrigerator freezer   
 compartment and the ice cream freezer may be used in 
preparing certain frozen foods. RECIPES  
   With a basic knowledge of the many foods that may be 
used in an uncooked diet, as well as some of the techniques of 
preparing such foods, you will be in a position to utilize 
recipes and menus for your own enjoyment and physical benefit. Here you will find recipes designed for the use of a wide variety of raw foods, as may be available under good conditions in regions favored with the widest production and 
marketing of food products. They represent an ideal to work 
for as far as the general circumstances permit, but that is all. Don't become disturbed if you cannot obtain all of the foods 
mentioned; substitutions can always be made and the dietary 
may be adjusted to fit in with the selection of foods you find 
available. The fundamental need in utilizing raw foods is to make your 
meals as tasty and appetizing as possible. If you apply 
imagination and good judgment in the techniques of food preparation, you will find yourself enjoying your foods far 
more than you ever did in the past. The food combinations 
that may be developed in beverages, dressings, salads, confections, desserts, etc., are almost endless. Hundreds in each category may be devised at will. Here you will find a limited number to start with, and as you proceed to work and 
experiment with raw food preparations, you will doubtless 
find many new ones which may also suit your individual 
taste. V
EGETABLE JUICE COCKTAILS  
POTASSIUM COCKTAIL  
2 cups carrot juice      ½  cup spinach juice  
1 cup celery juice       ¼cup parsley juice 
RHUBARB COCKTAIL  
1 cup pineapple juice       1 cup rhubarb juice 
RADISH COCKTAIL  
2 cups pineapple juice       ½cup radish juice 
 BEET LEAF COCKTAIL
2 cups tomato juice        ½ cup beet leaf juice  
1 teaspoon lemon juice 
VITALITY COCKTAIL  
1 cup celery juice        1 cup orange juice 
IRON COCKTAIL  
1 cup beet juice        1  cup blackberry juice 
1 cup spinach juice 
APPETIZER COCKTAIL  
1 cup pineapple juice        1 cup dandelion juice 
BEAUTY COCKTAIL  
½ cup celery juice            ½  cup watercress juice  
½ cup cucumber juice      ¼ cup parsley juice  
½ cup tomato juice 
CARROT-COCONUT COCKTAIL  
2 cups carrot juice         ½cup coconut juice 
PINEAPPLE-COCONUT COCKTAIL  
2 cups pineapple juice        ½ cup coconut juice 
CARROT-CELERY COCKTAIL  
1 cup carrot juice         1 cup celery juice 
REFRESHER COCKTAIL  
½ cup celery juice         ½  cup pineapple juice 
½ cup spinach juice 
CUCUMBER COCKTAIL  
1 cup cucumber juice         1 cup grapefruit juice 
STRAWBERRY COCKTAIL  
1 cup strawberry juice         ½ cup rhubarb juice 
 
 APPLE COCKTAIL
1 cup apple juice         1 cup carrot juice 
 
BEVERAGE COMBINATIONS PREPARED IN THE 
ELECTRIC  BLENDER  
   The beverages that can be made in the electric blender 
number in the thousands. For all beverages you need at least two parts of liquid to one part of solid. Fruits, vegetables, and coconut should be cut into small pieces before blending. Raw nut butters can always be used in place of fresh nuts, and they 
will reduce the time required for mixing. If a rather thick 
beverage is to be made, it is best to pour in the liquid first and then add the solid ingredients slowly while the mixture is 
turning. Many of the beverages may be converted into soups 
simply by warming (but not cooking) them over a fire and 
serving in soup bowls. Usually the beverages are served cold, 
but if you want an extra cold drink, simply add a half cup of crushed ice to the mixture. The following beverage 
combinations are given as samples. They may be alternated with hundreds of others which may be devised at your leisure. ALMOND MILK  
1 cup orange juice         ¼  cup almonds 
PECAN MILK  
1 cup pineapple juice        ¼ cup pecans 
WALNUT MILK  
1 cup grapefruit juice          ¼  cup walnuts 
FILBERT MILK  
1 cup pineapple juice        ¼ cup filberts 
CASHEW MILK  
1 cup orange juice         ¼ cup cashews 
COCONUT MILK  
1 cup pineapple juice         ¼ cup fresh coconut pieces 
  
DATE MILK  
1 pint milk          8 pitted dates 
EGGNOG  
1 cup milk          1 egg  
1 teaspoon honey 
PEANUT MILK  
1 pint milk          2 heaping tablespoons  
6 dates                 peanut butter  
½ banana           2 eggs 
BANANA-NOG  
1 pint milk        1 egg  
1 banana          1 teaspoon lemon juice 
SUNFLOWER MILK  
1 cup orange juice         1 cup milk  
6 pitted dates                1/3 cup sunflower seeds 
ENERGY COCKTAIL  
1 cup orange juice         1 egg  
1 teaspoon honey 
STRAWBERRY NECTAR  
1 cup orange juice          1 cup strawberries 
1 tablespoon honey 
BAVARIAN CREAM  
½ cup cream         ¼ cup orange juice  
¼ cup water           1 banana 
2 tablespoons lemon juice 
COCONUT CREAM  
1 cup orange juice         1 banana  
¼ cup fresh coconut pieces 
STRAWBERRY CREAM  
1 pint strawberries         ½  cup milk  
½ cup cream APRICOT GLOW
½ cup fresh apricots            1 cup milk 
1 tablespoon lemon juice     2 tablespoons honey 
GOLDEN CREAM  
½ cup sliced carrots           ½ cup raisins 
2 cups pineapple juice 
PEACH MILK  
1 cup milk          1 cup sliced peaches  
1 slice lemon 
SESAME MILK  
1 cup water          1 tablespoon sesame butter  
1 tablespoon honey 
LIVER COCKTAIL  
1 cup carrot juice             1 tablespoon parsley  
1 slice onion                    ½  teaspoon vegetable 
1 tablespoon beef liver        broth powder 
TOMATO COCKTAIL  
1 pint tomato juice          1 stalk celery  
½ small onion                     sprig of parsley 
CRANBERRY COCKTAIL  
1 cup cranberries          1 cup water  
1 cup orange juice        1 tablespoon honey 
LIQUID SALAD  
1 cup water                1 small carrot  
½ stalk celery            ½  cucumber  
½ green pepper          6 almonds  
1 tablespoon raisins 
BEET COCKTAIL  
1 cup beet juice                1 cup sour cream  
1 tablespoon lemon juice   1 teaspoon honey  
1 slice onion 
 
 SALAD  DRESSINGS  
   The following recipes for uncooked salad dressings may be 
prepared in the electric blender. For recipes containing no oil, simply put all ingredients into the blender, switch on the 
motor, and let run until ingredients are perfectly emulsified. For mayonnaise and other oil dressings, mix all ingredients except oil first. Then pour oil into blender very slowly while 
mixture is turning. This assures a smooth, fluffy dressing in 
which the oil is completely emulsified with other ingredients. Uncooked dressings may be stored under refrigeration in 
labeled fruit jars or bottles. Due to the presence of enzymes, 
they will not keep as long as ordinary dressings. MAYONNAISE  
1 cup sunflower seed oil        1 teaspoon honey 
juice of two lemons               1 egg 
FRENCH DRESSING  
½ cup rice bran oil           ½ teaspoon honey  
1 tomato                          ¼ cup chopped onion  
1 egg yolk                        1 tablespoon red bell pepper 
PECAN FRUIT FRENCH DRESSING  
½ cup peanut oil                 ½ cup orange juice  
1 tablespoon lemon juice      1 teaspoon honey  
¼ cup pecans 
ROQUEFORT DRESSING  
4 tablespoons crumbled          1 cup French dressing      
   Roquefort cheese 
COTTAGE CHEESE SALAD DRESSING  
1 cup cottage cheese                    ½  cup cream 
2 tablespoons chopped chives       2 tablespoons chopped  
¼ clove garlic                                  green bell pepper 
LEMON CREAM DRESSING  
1 cup cream                  ½  cup lemon juice 
LEMON BANANA DRESSING  
1 banana                   ½  cup lemon juice SOUR CREAM DRESSING
1 cup sour cream                  2 tablespoons chopped chives 
TOMATO DRESSING  
4 tomatoes                      1 avocado  
1 egg yolk                       1 tablespoon honey  1 tablespoon finely          ½  clove garlic  
   chopped onion 
MINT DRESSING  
6 tablespoons finely           1 cup lemon juice  
   chopped mint leaves       4 tablespoons honey 
ORANGE CREAM DRESSING  
1 cup orange juice             ¼ cup pignolia nuts 
 
 S
ALADS  
TOSSED SALAD  
1 head lettuce, sliced         1 onion, chopped  
½ head cabbage, sliced     3 spinach leaves, sliced  
1 cup celery, diced            3 watercress leaves, sliced  
1 green bell pepper,         1  tomato, sliced 
   chopped 
   Rub large wooden salad bowl with ½ clove crushed garlic, 
and pour ¼ cup sunflower seed oil in bottom of bowl. Add all salad ingredients and toss over bowl, lifting them 3 to 6 inches above bowl and whirling them as they are dropped. Continue, with 15 to 30 tossings, or until all ingredients are 
glistening with oil. Add 3 tablespoons lemon juice and toss 
again until juice is well mixed with ingredients. Additional dressings are optional. Mayonnaise, French, and Roquefort 
dressings contribute to additional flavor. Grapefruit slices, 
diced cheese, diced avocado, or other garnishes may be 
dropped over finished salad. Ch ill salad in refrigerator and 
serve on chilled salad plates or salad bowls. CELERY-NUT SALAD  
4 stalks celery, sliced                     2 large tomatoes 
1 green bell pepper, minced         ½ cup grated nuts2 watercress leaves 
   Cut the tomatoes in small pieces and mix with the celery 
and green pepper. Add mayonnaise as dressing. Use lettuce leaves as a bed for this salad and sprinkle with grated nuts. Garnish with watercress. APPLE SALAD  
3½ cups diced apples          1 cup diced banana  
1 cup sliced celery              ½  cup raisins 
   Mix the ingredients and use lemon cream dressing. Serve in 
lettuce cups. AVOCADO SURPRISE  
1 large ripe avocado          ½  cup sliced celery 
3 slices fresh pineapple      ¼ cup chopped almonds 
   Dice the avocado and pineapple and mix all the ingredients. Use lemon banana dressing. Serve on spinach leaves and garnish with a few chopped dates. BANANA TREAT  
4 bananas                         chopped Brazil nuts  
chopped cranberries         whipped cream 
   Cut each banana into slices and place on lettuce leaves. Sprinkle with the chopped nuts and cranberries. Top with 
whipped cream. BANANA-CELERY SALAD  
2 cups cubed bananas            ½  cup chopped black walnuts 
2 cups sliced celery                 3 tablespoons pineapple juice 
   Mix the ingredients and serve on lettuce or spinach leaves. Top with mayonnaise dressing. AVOCADO-ORANGE SALAD  
2 cups diced avocado         1 cup sliced celery  
4 oranges 
   Slice the oranges and mix with the avocado and celery. Serve on crisp greens with tomato dressing. AVOCADO-PINEAPPLE SALAD  
2 sliced avocados             1 sliced pineapple  
1 sliced grapefruit             2 sliced apples 
   Arrange the fruit slices on lettuce leaves. Garnish with a 
few chopped dates or nuts if desired, and top with lemon 
banana dressing. BRAZILIAN SALAD  
1 cup chopped pineapple            ½ cup Brazil nuts  
½ cup sliced celery 
   Chop the Brazil nuts into small pieces and mix all the 
ingredients. Pile on endive and parsley leaves and top with 
mayonnaise. DATE-ORANGE SALAD  
2 cups quartered dates            ½ cup sliced celery 
4 oranges 
   Cut the oranges in small pieces and mix all ingredients. Add mayonnaise as dressing. FIG SALAD  
1 cup chopped fresh figs          4 cups oranges cut in  
1 cup chopped pineapple            small pieces 
   Mix all ingredients together and serve on shredded greens. Pour over a little lemon juice for added flavor. BANANA-DATE SALAD
1 cup chopped dates            ½  cup whole black walnuts 
2 cups diced banana 
   Mix the ingredients with lemon banana dressing and serve 
on fresh green leaves, preferably spinach or lettuce. Cover 
with some chopped cranberries if desired. FRUIT COLE SLAW  
1 head cabbage, shredded         3 bananas, diced 
2 apples, diced                         ½  cup sliced celery 
   Mix all the ingredients with mayonnaise and serve on crisp 
romaine leaves. SPANISH-ORANGE SALAD  
3 oranges                       3 tomatoes 
2 green bell peppers      4 young green onions 
   Cut the ingredients into small pieces and serve on 
watercress leaves. Sprinkle with chopped almonds and top 
with French dressing. MANGO DELIGHT  
2 mangos          2 oranges  
2 bananas         1 cup dates 
   Cut the mangos, oranges, and bananas into small pieces; slit 
the dates into halves. Mix all ingredients and dress with lemon banana dressing. Top with mayonnaise. SPINACH SALAD  
1 pound spinach         2 apples 
2 onions                     1 cup sliced celery 
   Chop the onions and apples into small pieces. Chop the 
spinach quite coarsely and mix all ingredients. Add French 
dressing. HONEYDEW SALAD
2 cups diced honeydew melon           1 cup diced bananas  
½ cup diced avocados                       1 cup chopped dates 
   Mix all ingredients and serve on endive leaves. Use coconut 
juice as dressing. Cover with chopped Brazil nuts. VEGETABLE-NUT SALAD  
1 bunch watercress            1 cup sliced Brazil nuts  
1 small head lettuce            1 teaspoon onion juice 
¼ cup tomato juice            ½ cup chopped green pepper 
   Mix nuts, onion juice, tomato juice, and green pepper. Place 
on a mound of mixed watercress and lettuce leaves. Add French dressing. VEGETABLE-RAISIN SALAD  
1 head lettuce             3 young green onions  
3 tomatoes                ½ cup seedless raisins, soaked 
   Shred the lettuce and chop the onions into small pieces. Cut 
the tomatoes into eighths and mix all ingredients. Toss with 
cottage cheese dressing. Sprinkle with chopped nuts. CUCUMBER SALAD  
1 cup diced cucumbers           3 tomatoes  
½ cup mashed banana            1 tablespoon lemon juice 
   Slice the tomatoes into eighths and mix with the diced 
cucumbers. Blend the lemon juice with the mashed banana 
and add to the first mixture. Place on a bed of endive or 
lettuce leaves. Sprinkle with grated almonds. TOMATO-ONION SALAD  
4 ripe tomatoes            12 young onions  
1 green bell pepper 
   Cut the tomatoes and onions into small pieces and chop the 
green pepper. Serve on a bed of lettuce leaves. Top with 
pecan fruit French dressing and chopped Brazil nuts. PEPPER SALAD
4 sweet green peppers,           4 onions, chopped 
    minced                                2 tablespoons chopped parsley  
1 small head cabbage 
   Shred the cabbage and combine with the other ingredients. Mix with pecan fruit French dressing. Sprinkle with chopped dates or nuts. RAINBOW SALAD  
1 small head red cabbage                2 turnips 
2 carrots                                         1 large beet  
2 tablespoons parsley 
   Grate the turnips, carrots, and beets; shred the cabbage. Mix 
each of the four vegetables se parately with French dressing. Place in rainbow fashion on shredded lettuce leaves. Sprinkle with minced parsley. U
NCOOKED  BREAD  
   There are two basic methods for making uncooked bread. For the first method, mix all soft or liquid ingredients together, and add to flour. Mix together in large bowl, and 
knead the mixture with your hands until it becomes fine 
dough. Form into roll about 2 to 4 inches in diameter, and turn on dry whole wheat flour until outside of roll is dry and 
no longer sticky. Wrap roll in wax paper, and chill in 
refrigerator overnight or until roll is firm. Cut into thin slices 
as needed and serve. In following second method, mix ingredients as before and 
knead into dough. Cover a bread board with dry whole wheat 
flour, and roll the dough into the flour in a layer about one-fourth inch thick (more or less, according to choice). Use the 
rim of a drinking glass to cut out round pieces from the flat 
dough. Place pieces on tray, and chill in refrigerator until 
dough becomes firm. Serve as ordinary bread. Uncooked bread is flavorful exactly as made. Butter, 
cheese, and other spreads are optional and may be used according to taste. Uncooked bread should be kept under refrigeration at all 
times. As no enzymes are destroyed, the bread tends to become rancid and spoil more rapidly than baked bread when  
 kept at ordinary room temperature. Keeping the bread cold 
also helps to maintain firmness of texture. WHOLE WHEAT BREAD  
3 cups whole wheat flour           ½  cup honey 
1 cup milk                                  2 egg yolks 
WHEAT-DATE BREAD  
2 cups whole wheat flour                2 cups ground dates 
1 cup milk                                   1/3 cup soft butter 
SESAME BREAD  
2 cups whole wheat flour                1 cup sesame flour 
1 cup milk                                     ¼ cup honey 
WHEAT GERM BREAD  
2 cups whole wheat flour                  1 cup wheat germ 
1 cup cream                                  1/3 cup honey 
RYE BREAD  
2 cups rye flour                 ½  cup soft butter  
½ cup milk                        ¼ cup honey 
CORNMEAL BREAD  
2 cups cornmeal                 2 cups whole wheat flour  
1 cup cream                      ¼ cup honey  
½ cup lemon juice              2 egg yolks 
ORANGE BREAD  
3 cups whole wheat flour           ¼ cup soft butter 
1 cup orange juice                     ¼ cup honey 
LIME BREAD  
2 cups whole wheat flour                 ¼ cup honey  
½ cup lime juice                              ¼ cup soft butter 
BANANA BREAD  
2 cups whole wheat flour               ¼ cup honey  
1 cup mashed banana                     2 egg yolks 
 
 CARROT BREAD
2 cups whole wheat flour               ¼ cup honey  
2/3 cup carrot juice                     1/3 cup soft butter 
LEMON BREAD  
3 cups whole wheat flour                  ½  cup honey 
1 cup lemon juice                             ½  cup soft butter 
STRAWBERRY BREAD  
2 cups whole wheat flour                1 cup rice flour 
1 cup strawberry juice                   ¼ cup honey 
COCONUT BREAD  
2 cups whole wheat flour                ½ cup milk 
1 cup ground coconut                     ½  cup orange juice 
¼ cup ground dates                         2 egg yolks 
BLACK WALNUT BREAD  
3 cups whole wheat flour               ¼ cup black walnuts  
¾ cup honey                                 ¼ cup hot water  
¾ cup soft butter                           ¼ cup lemon juice 
 
 
MIXED RECIPES  
MUESLI PORRIDGE  
2 tablespoons coarse                 1 tablespoon honey 
   rolled oats                             ½  cup milk  
1 tablespoon lemon juice           1 tablespoon nut meats  
1 cup chopped apple 
   Soak rolled oats in milk for 30 minutes. Add other 
ingredients and mix well. Chill in refrigerator and serve cold. For variations, use grated apple or mashed berries instead of 
chopped apple, or use cream instead of milk. Finely grated 
nut meats may be sprinkled on muesli if desired. STEAK TARTAR
1 pound sirloin steak               1 chopped onion 
2 egg yolks 
   Run sirloin steak twice through meat grinder. Add egg yolk 
and chopped onion and mix well. Divide into two or more 
even parts, form into oval shape, and serve immediately. For variations, use round steak or any other tender cut of 
beef, or substitute a little garlic or vegetable broth powder for onion. Honey, butter, or lemon juice may then be included with mixture if desired. Steak Tartar may be served on lettuce 
leaves and garnished with a ring of sliced oranges or other fresh fruit. UNCOOKED VEGETABLE SOUP  
1 cup chopped carrots            ½ cup asparagus pieces  
1 cup chopped celery               2 tomatoes, cut in small pieces 
1 cup fresh peas                       1 chopped onion 1 quart water                           2 sprigs parsley, chopped 
   Place water on fire to boil. Combine all vegetable and fruit 
ingredients in large bowl. Pour boiling water over mixture, but do not cook. Allow to set until soup arrives at desired 
temperature for consumption. For variations, 2 cups tomato juice may be used to replace 2 
cups water, adding the juice after it has been warmed but not 
boiled. A teaspoon of vegetable broth powder may be added 
for extra flavor. Turnips, potatoes, spinach, okra, string 
beans, or other vegetables, sliced or chopped, may be used to 
replace one-half of vegeta bles in basic recipe. PEPPERMINT TEA  
   Peppermint tea is prepared according to the same method as 
ordinary tea. For each 1 to 1½  teaspoons of dried peppermint 
leaves, use 1 cup of boiling water. Pour boiling water over the leaves, but do not boil. Allow to steep for 3 minutes, drain, 
and serve as is, or flavor with honey, lemon juice slices or other natural ingredients. Prepare other herb teas in the same manner. If tea bags are 
available, use one tea bag for each cup of water. While hot 
water or boiling water is applied in all cases, the heating 
process ends as soon as the water is poured over the herbs. When herbs are actually boiled in water, they lose nutritional 
values and often become bitter and insipid. DATE SYRUP  
   Pit five pounds of soft dates. Place in large bowl, and add 
water until water level is about three inches above dates. Soak for 24 hours or more. Put mixture into cloth sack, and squeeze with hands, allowing juice to drop into bowl below. Place juice in sun and cover with cheesecloth. Remove after 
two or three days, or when juice has thickened to form syrup. You can use date syrup as a natural sweetening and flavoring 
agent added to many foods. It is especially useful in the preparation of ice cream, puddings, and other uncooked 
desserts. RAW BUTTER  
   For making unpasteurized, unsalted butter and real 
buttermilk, follow this procedure. Fill butter churn one-half full with sweet cream or mildly soured cream. Place churn jar 
in larger jar containing warm or cold water, and heat or cool 
cream to temperature of 55 degrees E to 60 degrees E Turn crank of churn at the rate of about 70 to 90 revolutions per 
minute until butter forms into granules about the size of rice. This usually requires about 30 to 40 minutes. Remove cap 
and pour off buttermilk. Pour water into churn until the 
granules float, and turn crank gently until all remaining buttermilk is washed from butter. Pour off buttermilk again, 
and remove butter from churn. Form butter into individual 
pieces of convenient shape and size, and wrap in wax paper. Store in refrigerator and use as needed. If no butter churn is available, raw butter may also be made 
in smaller batches with the use of an egg beater and mixing 
bowl. Follow same procedure as with churn, except beat cream with egg beater. When butter is formed, pour off milk, 
wash butter with water, wrap product in wax paper, and store under refrigeration. CLABBER MILK  
   Put 1 or 2 quarts of raw milk into a bowl and heat to 80 
degrees E Cover with towel to assure cleanliness, and allow 
to set until converted to clabber and whey. Clabber milk may be consumed without further preparation, 
or both the clabber and whe y may be beaten in an electric blender or with an egg beater until it is uniform in 
consistency and frothy. Clabber milk may be made from whole milk or skim milk. If it is made from ordinary raw milk, it will set under natural 
conditions. If it is made from certified raw milk, which is too 
low in bacterial count to allow souring, about two table-spoons of commercial buttermilk must be added to each quart 
of sweet milk to induce souring. If this is not done, the milk will putrefy rather than sour. COTTAGE CHEESE  
   Pour 2 quarts of raw skim milk into bowl and heat to 
temperature of 80 degrees F. Set aside at warm room 
temperature and cover with light towel. When milk has 
turned into sour clabber, pour into colander and allow to drain 
until all liquid is gone. The solid clabber remaining in the 
colander is cottage cheese. It should be stirred to improve consistency, and can be served immediately or kept under 
refrigeration for later use. For creamed cottage cheese, mix 
with a moderate quantity of sweet cream. Caraway seeds or 
chopped chives may be added for extra flavor. As with clabber milk, if cottage cheese is made from raw 
certified milk of low bacterial count, a little commercial 
buttermilk will have to be added to the milk at the outset in 
order to promote souring. HOME-MADE ICE CREAM  
2 eggs, well beaten             1 pint milk 
   Add honey to the milk, stirring vigorously. Slowly add the 
eggs which have been beaten until thick, and stir constantly 
as the eggs are added. Cool the mixture and then stir in the cream. A regular ice cream freezer, either hand operated or 
electrically operated, may be used. Fill the freezer can about two-thirds full with the mixture and place both can and 
turning crank into position in the freezer. Fill area around 
freezing can about one-third full of crushed ice; then fill 
remaining area with mixture of 4 parts crushed ice and 1 part 
coarse salt. Turn crank and freeze. When ice cream is frozen, drain off water, take out dasher and remove contents for 
serving. If mixture is to be kept frozen in freezer, remove  
 dasher, pack mixture down solidly with spoon. Repack, and 
cover freezer with newspapers or heavy cloth. For making flavored ice cream follow the basic recipe 
except that substitutions and additions may be made as 
follows. For fruit flavorings, substitute two cups of finely 
mashed fruits (strawberries, raspberries, bananas, oranges, or any other fruit that is desired) for two cups of milk given in 
the basic recipe. The fruits may also be brought to the proper 
texture by being beaten in a liquefier for a few moments, or if 
preferred, the juices of the fruits may be used instead of the 
whole fruit. When black walnuts or other kinds of nuts are used, they may simply be added to the basic mixture, using 
one cup of chopped nuts for each batch of ice cream. For date 
flavored ice cream, pure date syrup may be added to the basic 
mixture in similar or smaller amounts, depending upon the strength of flavor desired. REFRIGERATOR ICE CREAM  
   Perfect ice cream may be made in the refrigerator providing 
you have a special ice cream freezer which is designed for 
use in the freezer compartment of the refrigerator. This 
freezer has a one or two quart container in which the ice cream mixture is placed. An electric cord extends from the 
freezer through the refrigerator door, and is plugged in a wall 
socket. The freezer thus operates electrically, and turns the 
ice cream mixture by the use of paddles located in the 
container. Within about 45 minutes to one hour the ice cream is frozen into an ideal consistency, equal to the very best that 
can be obtained with any other method. The recipe for refrigerator ice cream is exactly the same as 
used for the regular home-made ice cream. In making 
refrigerator ice cream, pour mixture into freezer container and 
place at least two tablespoons of water on the surface of the 
refrigerator freezer compartment. Place the electric freezer on this wet surface, and turn the refrigerator to its coldest setting. Connect the cord plug and let freezer operate as specified. When ice cream is done, paddles will stop turning, and 
contents may be removed and served immediately. HONEY DESSERT  
2 cups chopped English             ¼ cup honey 
   walnuts                                    1 teaspoon lime juice  
1 cup whipped cream 
   Mix nut meats, honey, and lime juice together in mixing 
bowl. Place in dessert cups, and cover with whipped cream. Garnish each serving with a large nut meat. DATE PUDDING  
2 cups chopped pitted dates       1 tablespoon lemon juice  
2 cups whipped cream               ½  cup chopped pecans 
   Combine dates, cream, and nut meats, and pour lemon juice 
over top. Chill in refrigerator before serving. FRESH PEACH PUDDING  
6 peaches, mashed              2 tablespoons honey  
1 cup whipped cream         ½ cup ground butternuts  
1 cup peach ice cream 
   Place mashed peaches in refrigerator to chill. Remove when 
cold and combine with whipped cream. Add nuts and honey, 
and place in dessert dishes. Cover each serving with a little ice cream. PEACH-BERRY DESSERT  
4 large ripe peaches               ¼ cup blueberries  
¼ cup blackberries                ¼ cup raspberries  
¼ cup cherries 
   Peel the peaches, cut in halves, and remove the stones. Place two halves on each dessert plate, and fill the halves 
with the mixture of berries. Top with whipped cream or ice 
cream, and sprinkle with grated nuts. MELON DELIGHT  
2 honeydew melons               2 large bananas  
2 cups fresh strawberries       1 large avocado 
   Dice bananas and avocado. Cut melons in halves, and serve 
one half on each plate. Fill melon centers with the mixture of 
strawberries, bananas, and avocados. FRUIT COCTAIL
1 cup diced peaches            1 cup pitted cherries 
1 cup diced pears                1 cup strawberry juice 
1 cup diced pineapple          2 tablespoons honey 
   Mix all ingredients together and serve in sherbet glasses. UNCOOKED APPLE PIE  
1 cup whole wheat flour            4 cups grated apples 
½ cup ground dates                ½ cup honey  
¼ cup almond butter                1 cup whipped cream 
   Mix flour, dates, and almond butter together for pie crust. Roll out dough on wax paper. Invert paper over nine-inch pie 
plate, and line the plate with dough. Press down around edges 
and trim. Grate apples coarsely and mix with honey. Drain 
off liquid and fill pie shell with the grated apple mixture. Cover filling with layer of whipped cream, and then sprinkle 
with grated nut meats. For other fruit pies, use same pie crust recipe, and fill in 
shell with banana slices, peach slices, berries, or other fruit of 
choice (sweetened with honey). If top pie crust is desired, this 
may be rolled out on wax paper, as for lower crust, and inverted over filling. Whipped cream covering is then 
optional. C
ONFECTIONS  
RAISIN COCONUT BALLS  
2 cups seedless raisins             1 lb. fresh coconut 
   Cut coconut into small pieces which are adaptable to food 
grinder. Then run through grinder and set aside. Run raisins 
through food grinder, form into balls, and roll in the ground coconut. RAISIN COCONUT CARAMEL  
1 lb. seedless raisins             ¼ lb. fresh coconut 
    Run both ingredients through food grinder. Mix together. Make into flat layer and cut into squares. If candy is allowed 
to stand several hours it will be easier to cut. RAISIN BRAZIL NUT CONFECTIONS  
2 cups seedless raisins          1 cup shelled Brazil nuts  
¼ cup shelled almonds 
   Mix raisins and Brazil nuts together and run through food 
grinder. Chop the almonds. Then form the raisin-Brazil nut mixture into balls and roll in the chopped almonds. FIG ALMOND CANDY  
2 cups dried white figs            ½  cup almonds 
   Run the figs and almonds through the food grinder. Mix 
one-half of the almonds with the figs, and run the remainder 
through the food grinder after installing the nut butter cutter. Then mix the almond butter with the almond-fig mixture. Roll into balls and press a blanched almond into side of each ball. PEANUT DATE CANDY  
2 cups pitted dates           ½ cup peanut butter 
   Mix together and put through food grinder. Roll in finely 
chopped peanuts, or coconut, or make into flat layer and cut into squares. DATE CARAMELS  
2 cups pitted dates         ½ cup walnut meats  
¾ cup almonds 
   Put dates and nuts through food grinder. Roll into flat layer 
and cut into squares. FIG AND DATE CARAMELS  
2 cups pitted dates               chopped walnut meats  
2 cups dried white figs          coconut 
   Put dates and figs through food grinder. Add chopped 
walnuts as you would to any kind of candy, the amount 
depending upon the taste. Roll in little balls in ground 
coconut or in finely chopped nuts. FRUIT NUT PASTE
2 cups pitted dates              1 cup dried figs  
2 cups seedless raisins         2 cups shelled pecans  
1 cup seeded prunes 
   Put fruit and nuts through food grinder. Mix well together, 
form into balls and roll in ground coconut. This paste may be used as a foundation and made into various candies. PEANUT BUTTER DREAMS  
1 cup fruit nut paste              pecan and walnut halves  
¾ cup peanut butter 
   Mix the fruit nut paste and peanut butter together, and put 
through food grinder. Roll in little balls and press half a 
pecan or walnut in the side of each ball. Or roll in finely chopped peanuts. ALMOND SWEETS  
1 cup fruit nut paste           1 cup almond butter 
   Mix together well and roll in ground almonds or coconut. FRUIT ROLLS  
1 cup dates                  1 cup seedless raisins  
1 cup black figs               ground coconut 
   Put dates, figs, and raisins through food grinder and roll out 
in a flat layer. Cover with a generous amount of ground coconut and roll like a jelly roll. Cut in slices. PRUNE AND WALNUT CANDY  
1 cup stoned dates               ½  lb. walnuts  
1 cup stoned prunes              4 tsps. lemon juice 
   Put dates, prunes, and walnuts through a food grinder. Add 
lemon juice and roll into small balls in ground coconut. APRICOT MARBLES
1 cup sun dried apricots               ½ lb. coconut  
½ cup nut meats                           4 tsps. lemon juice 
   Put apricots, coconut, and nut meats through a food grinder. Knead, while adding lemon juice. Form into balls measuring 
from one-half to i inch in diameter and roll in grated nuts. FRUIT DELIGHT  
¼ lb. sun dried peaches                    ¼ lb. coconut 
¼ lb. sun dried apricots                    ¼ lb. pecans 
¼ lb. pitted dates 
   Mix ingredients and run through food grinder. Press 
mixture into flat pan in a layer about an inch thick. Let stand overnight and cut into squares. U
NCOOKED MENUS FOR ONE MONTH  
MONDAY  
BREAKFAST:  Apricots, almonds, goat milk. LUNCH: Apple salad, whole wheat bread, gooseberries, green 
bell pepper, celery juice. DINNER:  Mango delight, ground round steak, alfalfa sprouts, 
strawberry ice cream, peppermint tea. TUESDAY  
BREAKFAST:  Watermelon, sliced bananas with cream, pine 
nuts. LUNCH:  Salad bowl, cottage cheese, sunflower seeds, 
cherries, carrot juice. DINNER:  Banana-celery salad, sun-dried strips of beef, sliced 
yam, uncooked apple pie, clabber milk. WEDNESDAY  
BREAKFAST: Strawberries, sprouted wheat served with milk 
and honey, almond milk. LUNCH:  Brazilian salad, rye bread, cherimoya, fresh peas, 
beet cocktail. DINNER:  Fruit cole slaw, T-bone steak, asparagus, apricot 
marbles, strawberry leaf tea. THURSDAY  
BREAKFAST:  Kumquats, pine nuts, date milk. LUNCH:  Rainbow salad, natural cheese, tangerines, pumpkin 
seeds, fresh maple sap. DINNER:  Honeydew salad, Steak Tartar, celery, uncooked 
apple pie, alfalfa tea. FRIDAY  
BREAKFAST:  Plums, wheat-date bread, almond milk. LUNCH:  Tossed salad, squash se eds, raspberries, bananas, 
egg-nog. DINNER:  Cucumber salad, fresh halibut, sweet corn, date 
pudding, sage tea. SATURDAY  
BREAKFAST:  Fresh figs, sliced peaches in cream, sunflower 
seeds. LUNCH: Spinach salad, orange bread, alfalfa sprouts, sun-
dried applies, goat milk. DINNER:  Vegetable-nut salad, beef kidney, summer squash, 
fruit mixture, buchu leaf tea. SUNDAY  
BREAKFAST:  Cherries, sprouted wheat served with milk and 
honey, coconut milk. LUNCH:  Avocado-pineapple salad, cornmeal bread, celery, 
cherimoya, buttermilk. DINNER:  Celery-nut salad, Steak Ta rtar, sweet potato, prune 
and walnut candy, nettle tea. MONDAY
BREAKFAST:  Wild grapes, chestnuts, banana-nog. LUNCH: Pepper salad, black walnut bread, avocado, sweet 
corn, clabber milk. DINNER:  Date-orange salad, beef liver, summer squash, peach 
ice cream, yarrow herb tea. TUESDAY  
BREAKFAST: Nectarines, wheat germ served with milk and 
honey, liver cocktail. LUNCH:  Honeydew salad, banana bread, string beans, 
watermelon seeds, date milk. DINNER:  Tossed salad, beef heart, white potato, peach-berry 
dessert, squaw tea. WEDNESDAY  
BREAKFAST:  Huckleberries, hickory nuts, buttermilk. LUNCH:  Vegetable-raisin salad, co conut bread, strawberries, 
sun-dried peaches, sunflower seed milk. DINNER:  Apple salad, sea bass, sliced yam, peanut date 
candy, papaya-mint tea. THURSDAY  
BREAKFAST:  Peaches, sunflower seeds, strawberry cream. LUNCH:  Berry salad, goat cheese, lima beans, spinach, energy 
cocktail. DINNER:  Rainbow salad, ground round steak, fresh peas, 
uncooked apple pie, peppermint tea. FRIDAY  
BREAKFAST:  Cherries, sprouted wheat served with milk and 
honey, Brazil nut milk. LUNCH:  Avocado-pineapple salad, orange bread, Swiss 
cheese, broccoli, apple juice. DINNER:  Celery-nut salad, calves' brains, banana squash, 
fresh peach pudding, nettle tea. SATURDAY  
BREAKFAST:  Fresh figs, cherries, sunflower seed milk. LUNCH:  Vegetable-raisin salad, lemon bread, string beans, 
black walnuts, date milk. DINNER:  Honeydew salad, Steak Tartar, sweet potato, maple 
ice cream, red clover tea. SUNDAY  
BREAKFAST: Papaya, pecans, Bavarian cream. LUNCH:  Cucumber salad, soaked garbanzo beans, asparagus, 
mulberries, peanut milk. DINNER:  Avocado surprise, sea bass, uncooked vegetable 
soup, sun-dried pears, papaya-mint tea. MONDAY  
BREAKFAST:  Pineapple, cottage cheese, sesame milk. LUNCH:  Mango delight, wheat-date bread, rutabaga, pumpkin 
seeds, tomato cocktail. DINNER:  Honeydew salad, beef heart, sugar cane, strawberry 
ice cream, peppermint tea. TUESDAY  
BREAKFAST: Raspberries, sprouted wheat served with milk 
and honey, pine nuts. LUNCH: Tomato-onion salad, soy bean sprouts, chestnuts, 
sun-dried pears, coconut cream. DINNER:  Tossed salad, lamp chops, white potato, date 
pudding, goat milk. WEDNESDAY  
BREAKFAST:  Papaya, muesli porridge, liver cocktail. LUNCH:  Apple salad, natural cheese, Brussels sprouts, 
kumquats, carrot juice. DINNER: Fruit cole slaw, T-bone steak, asparagus, date 
caramels, shave-grass tea. THURSDAY  
BREAKFAST:  Cherries, sprouted rye served with milk and 
honey, goat cheese. LUNCH:  Fig salad, lime bread, fresh peas, persimmon, 
buttermilk. DINNER:  Celery-nut salad, tuna fish, sliced yam, sun-dried 
raspberries, peppermint tea. FRIDAY  
BREAKFAST:  Blueberries, dates stuffed with peanut butter, 
clabber milk. LUNCH:  Tossed salad, lemon bread, cactus apple, pumpkin 
seeds, coconut cream. DINNER: Banana-date salad, ground sirloin steak, sweet corn, 
fresh peach pudding, clabber milk. SATURDAY  
BREAKFAST:  Fresh figs, kumquats, coconut cream. LUNCH:  Brazilian salad, whole wheat bread, cheddar cheese, 
crookneck squash, cranberry cocktail. DINNER:  Apple salad, baby beef liver, sliced beets, orange ice 
cream, fenugreek tea. SUNDAY  
BREAKFAST:  Elderberries, black walnuts, date milk. LUNCH:  Fruit cole slaw, fresh lima beans, spinach, sun-dried 
apricots, energy cocktail. DINNER:  Avocado surprise, Steak Tartar, sweet potato, honey 
dessert, alfalfa seed tea. MONDAY  
BREAKFAST :  Nectarines, sprouted wheat served with milk 
and honey, sesame milk. LUNCH:  Salad bowl, black walnut bread, avocado, sunflower 
seeds, liver cocktail. DINNER:  Banana treat, sea bass, cauliflower, uncooked cherry 
pie, red clover tea. TUESDAY  
BREAKFAST:  Muskmelon, muesli porridge, peach milk. LUNCH: Banana-celery salad, uncooked vegetable soup, 
loganberries, squash seeds, clabber milk. DINNER:  Tossed salad, Steak Tartar, kale, prune and walnut 
candy, buttermilk. WEDNESDAY  
BREAKFAST:  Pears, sun-dried apricots, sunflower milk. LUNCH:  Apple salad, strawberry bread, goat cheese, mung 
bean sprouts, peanut milk. DINNER:  Rainbow salad, porterhouse steak, white potato, 
raspberry ice cream, strawberry leaf tea. THURSDAY  
BREAKFAST: Wild grapes, sprouted rye served with milk and 
honey, energy cocktail. LUNCH: Pepper salad, cottage chee se, strawberries, banana, 
vitality cocktail. DINNER:  Banana-date salad, ground round steak, broccoli, 
uncooked apple pie, rose hip tea. FRIDAY  
BREAKFAST:  Grapefruit, pumpkin seeds, eggnog. LUNCH:  Vegetable-nut salad, orange bread, cheddar cheese, 
asparagus, carrot juice. DINNER:  Honeydew salad, fresh halibut, rhubarb, uncooked 
apple pie, goat milk. SATURDAY  
BREAKFAST:  Concord grapes, pecans, clabber milk. LUNCH:  Tossed salad, black walnut bread, fresh peas, 
canteloup, sesame milk. DINNER:  Avocado-orange salad, Steak Tartar, summer 
squash, peach ice cream, fenugreek tea. THE CONCLUDING  PICTURE  
   Modern nutritional science has clearly demonstrated the 
superiority of raw foods over those which have been heat-
processed. Through biochemistry and physiology it has shown the theoretical advantages of consuming raw foods. Through animal experiments involving many thousands of 
animals, it has demonstrated under controlled observation 
that animals thrive better on the raw diet. In nature it has 
noted that freedom from disease is dependent in great measure upon the exclusive use of raw foods. With humans it 
has been equally successful and has shown how physical 
development is better, and immunity to disease is higher, in 
proportion to the quantity of raw food being consumed. In 
large clinics and sanitariums it has shown that raw foods have specific therapeutic values. And through the science of food 
selection, and the art of food preparation, it shows how raw 
food therapy can be applied on the most efficient basis in 
modern life. What this all means in terms of human life and survival is 
easy to understand. Man created his first and primary cause of 
disease with the discovery of fire and its application in the art of cooking and refining of foodstuffs. In primitive life he 
employed the less destructive methods of cooking to a 
moderate degree and thus was able, in some cases, to retain a 
relatively high degree of physical excellence, though below 
probable optimum standards. In civilization he has applied the more severe forms of heat-processing to nearly all his 
foods, and the consequences have been tragic in many ways. Man today occupies the unique position of being the most degenerated mammal on the face of the earth. With a 
philosophy of medicine that has been developed through the 
centuries, and the existence of drug and medical facilities 
which involve directly or indirectly the expenditure of 
billions of dollars annuall y, he fails to even a pproach the physical excellence which is the norm of the animal kingdom. For this the widespread consumption of heat-processed foods 
has been largely responsible, as the existing evidence so clearly shows. But the final outlook is not a pessimistic one. It is indeed 
optimistic to the highest degree. A return to natural foods—uncooked and unrefined—offers man a future which 
otherwise would appear only in the realm of fantasy. A sharp 
reduction in the prevalence of human disease is now possible 
within the present generation. A definite prolongation in the 
span of life is also possible within a single generation. And to future generations the future is even brighter. Disease may be 
reduced to its normal insignificance; life may reach its normal 
biological limits, and the pathology of senility will be 
replaced by the normal changes of senescence. Such are the 
possibilities now before us. They may be reached through an improvement in all of the hygienic phases of our existence. Of these, it is clear that the consumption of raw food is the 
most important and will do more than any other single factor 
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of Chicago Press, 1933. HARRIS, B. C., Eat the Weeds. Worcester, Mass., B. C. Harris, 
1955. HAWKINS, H. G., Raw Foods Help Prevent Pyorrhea. Let's Live, April 3, 1955. HESS, A. E, Infantile Scurvy, V. A. Study of Its Pathogenesis. Am. J. Dis. Child., Nov., 1917. HOLMES, M. E., Honey for Hay Fever. Diet Digest, 21, 15-
16, 1949. ISAACHSEN, H., Effect of Pasteurization and Sterilzation 
on the Chemistry and Biology of Milk. Norsk Veterinaer-
tidsskr., 44, 106-117, !932. JUST, A., Return to Nature. New York, B. Lust, 1904. KANAI, I., Effect of Vegetarian Diet, Raw or Cooked, on 
Oxidation in the Body. Stschr. E D. Ges. Exp. Med., 89, 
131-140, 1933. KAPLAN, A. M., ESSELEN, W. B. and FELLERS, C. R., 
Enzyme Systems of Canned and Acid Foods. Indust. Eng. Chem. 41, 2017-2020, 1949. KERN, G. E., Effect of Heat on Meat Protein. J. Nutrition, 
367-377, 1934. KING, J. E, The Influence of Diet on Parodontal Disease. Nutrition Abstracts & Reviews, 17, 3, 1948. KIRKPATRICK, G., Raw Milk Versus Pasteurized Milk. Seattle, Nat. Nutrition League. 1950 
KIRSCHNER, H. E., Live Food Juices. Monrovia, Calif., H. 
E. Kirschner, 1957. KITCHIN, E C. and MCFARLAND, R. D., Does Pasteurized 
Milk Cause Variation from Normal in the Crystal 
Structure of Enamel Formed During the Period of Use o f 
Such Milk. J. Dent. Res., 13, 359-362, 1933. KOETIANA, E A., Changes Produced in Certain Milk 
Constituents by Heating. Milchwirtsch. Forsch., 12, 433-
454, 1931. KRAUSS, W. E., ERB, J. R. and WASHBURN, R. G., The 
Effect of Pasteurization on Some of the Nutritive 
Properties of Milk. Ohio Agric. Exper. Sta. Bull., 518, 
11, 1933. LEE, R., Raw Food Vitamins. Milwaukee, Lee Found. For 
Nut. Res., 1949. LOTTNER, B., Experimental Treatment of Mentally 
Subnormal Children with Oak Flakes. Deutsch. Med. Wochen-scher., 79, 1837-1840, 1954. LUDOVICI, A. M., The Truth About Childbirth. New York, 
E. E Dutton & Co., 1938. MACKENZIE, E, Food for Health and Thought. London, 
True Health Pub. Co. 
MATTICK, E. and GOLDING, J., Relative Value of Raw and 
Heated Milk in Nutrition. Lancet, 20, 662-667, 1931. MATTIL, H. A., The Oxidative Destruction of Vitamins A 
and D. J.A.M.A., 89, 1505, 1927. McCANN, A. W., This Famishing World. New York, George 
H. Doran Co., 1918. MCCARRISON, R., Studies in Deficiency Disease. London, 
Oxford University Fress, 1921. McCAY, C. J., Nutrition of the Dog. Ithaca, Comstock 
Publishing Co., Inc., 1949. MCCANDLISH, A. C. and BLACK, A. M., Pasteurized Milk 
for Calves. Scottish Farmer and Farming World and 
Household, 33, 1932. MEDSGER, O. E, Edible Wild Plants. New York, Macmillan 
Co., 1939. MELLANBY, M., Diet and the Teeth: An Experimental 
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MOSTYN, H. J., Effect on Feline Growth of Heat Processed 
Foods and Metabolized Vitamin D Milk. Vet. Med., 42, 
110-112, 1947. NOLFI, K., My Experiences with Living Food. Ringsted, 
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TheElixirofLifebyArnoldDeVries.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        For the present it is sufficient 
to say that no one has succeeded in developing such a 
combination. We must rely upon a combination of plant 
foods and animal foods for optimum nutrition. The plant 
foods doubtless should predominate in quantity, as they have with the most successful dietary regimes, but they cannot be 
used to the exclusion of all else. What has been said with re ference to a strict vegetarian 
diet, from which all animal foods are excluded, does not 
apply to a lacto-vegetarian diet, which includes dairy 
products, or a lacto-ova vegetarian diet, which includes both 
dairy products and eggs. Vegetarianism can be successful if adequate animal-food substitutes for meat are included in the 
dietary. Some racial groups have sustained high levels of 
health by utilizing liberal amounts of dairy products and very 
little meat. Others have succeeded in building superb bodies 
with meat but no dairy products. In the therapeutic use of raw diets, remarkable successes have been achieved on both lacto-
vegetarian and non-vegetarian diets. The obvious deduction is 
that meat is compatible with good health but not essential to 
good health. There is room for both lacto-vegetarians and 
non-vegetarians in the modern world, and both may secure adequate nutrition from the wide variety of foods which are at 
man's disposal. The proper selection of foods in an uncooked dietary is 
quite simple and can easily be established on a practical basis. Instinct alone tends to lead to sufficient variety in selection providing no food classes are omitted from the diet for 
ethical, religious, or economic reasons. A satisfactory 
uncooked diet may include fruits, nuts, vegetables, legumes, 
grains, seeds, tree saps, flowers, herbs, fungi, honey, milk, 
cheese, eggs, and meat. The diet must be omnivorous or lacto-vegetarian, and it may be derived from both the land 
and sea. Domestic foods will form the basis for the diet under 
present conditions. Edible wild plants are not essential, but 
they do represent accessory foods which can add significantly 
to the pleasure and nutritive value of the diet. In terms of total composition, the uncooked diet is thus easy to select, simple 
to balance, and available to everyone living under modern 
conditions of food production and distribution. 9        
RAW FOOD IN PREPARATION 
AND USE  
THE PREPARATION of raw food is the most important part of 
the culinary art. In the usual cookbook, information on this 
subject is restricted almost entirely to the preparation of 
salads, and even here many cooked ingredients and irritating condiments often enter the recipes. For those undertaking the 
maximum possible use of raw foods, much more knowledge 
is required. Salads comprise only a limited part of the total 
intake of food in the uncooked dietary. If we are to achieve 
maximum benefit from our meals, all other methods of raw food preparation must also be considered. With adequate knowledge covering every phase of this subject, uncooked foods may be prepared easily and quickly. The meals will be 
tasty, appetizing, and completely satisfying to the most sensitive palate. B
ASIC METHODS  
   The first step in the preparation of raw plant foods is 
thorough washing. This does not mean that vegetables should be soaked in water, for soaking causes some nutrients to pass 
into the water, which is then discarded. Green leaves should 
be washed quickly but thoroughly. Fruits and leaves which 
have been sprayed with insecticides require special attention, 
and should be given a more prolonged cleaning, even though this will not remove all spray residue. Root vegetables should 
be well scrubbed, but the peelings should not be removed 
unless they are tough or bitter or too rough to permit 
satisfactory cleaning. After cleansing, the methods of raw food preparation may 
involve chopping, grating, grinding, pulverizing, mixing, 
liquefying, blending, churning, juicing, and freezing. These may be accomplished by hand or by machine methods. This 
means that in the kitchen the cookstove will be supplemented 
or replaced by appliances designed specifically for the preparation of raw foods. The chopping board, salad bowl, 
ice cream freezer, fruit juicer, food grinder, food grater, food 
shredder, and chopping knife will be employed as needed. These can be supplemented or largely replaced by the electric 
juicer, electric blender, electric shredder, electric mixer, and electric freezer for those who prefer the time-saving and 
work-saving efficiency of modern technical appliances. The electric vegetable juicer is one of the most useful 
appliances for the kitchen. A number of different types of 
such juicers have been manufactured and are readily available 
in kitchen-appliance shops. The electric juicer enables you to 
make many delicious juices, not only from vegetables, but 
also from such fruits as melons, peaches, pears, apples, and 
berries. The juices can be made in just a few minutes and 
taken in their pure form or mixed in various combinations as 
may be considered more palatable. The pulp resulting from the juicing process may be discarded or it may be used in 
making additions to salads. Juices are also available on a commercial scale, and some 
firms maintain a special delivery service to bring the juices 
right to the housekeeper's doorstep. While this represents a 
definite convenience to some, and is indeed an absolute 
necessity for a few, it does not represent the ideal method of obtaining juices. Much of the flavor and most of the enzymes 
in juices are lost within 30 minutes after they are made, and 
the very peak of palatability and nutritive value is obtained if 
the juices are consumed immediately after being extracted. There is no method of delaying this flavor-destroying oxidation, so we must be prepared to accept some loss in 
palatability in all commercial fruit and vegetable juices which 
have been prepared long before consumption. Whenever 
possible, juices should be extracted immediately to individual order, whether in the sanitarium, the restaurant, or the home. Of all implements for use in preparing raw foods, none is of 
more all-around value than the electric blender, or liquefier-blender, as it is also called. This machine consists of a small 
electric motor in an enclosed  base and a covered quart 
container on the base. Four or more blades in the container make thousands of revolutions per minute and instantly cut 
all food into fine pieces, mix it with a liquid base, and blend 
all ingredients together into a smooth, delicious preparation. Actually the machine may replace many other common 
kitchen implements. It will chop, grate, and grind as well as 
mix, liquefy, blend, and churn. With the electric blender you can make the most delicious 
salad dressings, sauces, puddings, nut milks, and beverages of 
all kinds entirely from raw ingredients. All that is needed in 
most cases is a liquid base with such solid ingredients as may 
be chosen. Such foods as bananas, avocados, and other soft 
fruits will semi-liquefy into a smooth consistency with no other base than the fruit itself. Salad dressin
gs are perfectl y emulsified in the blender, and sauces and puddings may be 
made with the same ingredients as the beverages except that 
the proportion of liquid in relation to solids is reduced in 
quantity. Apples, cranberries, and some other fruits are converted instantly into the most delicious sauces. A 
combination of fruit juice and nuts or nut butter is quickly 
converted into a rich, smooth cream or milk-like drink. A 
mixture of fruit juice and crushed ice is turned into the finest 
sherbet or frappe. Vegetables are ground up with a liquid base into a semi-liquid salad. Any food may be converted into a 
puree suitable for infant feeding or for anyone who cannot 
easily chew solid food due to dental defects. All of these 
things, and indeed more, may be accomplished with the 
electric blender. For the person preparing raw foods in a varied manner, this machine is truly indispensable in saving 
time and work. It may be accepted that practically all methods of food 
preparation which involve a significant change in the physical 
state of foods may permit oxidation and thus induce loss of 
nutritive factors. Such losses, however, are relatively small 
and do not render the food unsuitable for moderate use. Fruit 
juices and vegetable juices, as well as various foods prepared 
in the electric blender, appear in practice to retain their basic 
vital effects upon the human system, and some have been 
used with very remarkable success on a therapeutic basis. Consequently they are all quite valuable in any diet and may form an integral part of the uncooked regime. It may be 
pointed out, however, that they should not be used to the 
exclusion of unchanged foods except under special conditions for a limited period of time. The teeth and gums need 
exercise from chewing hard, crisp foods, and these should be 
included liberally in the normal dietary regime. The 
preparation of raw foods, as with the grinder, juicer, blender, 
or other appliances, may be considered useful and practical as a means of improving the variety, palatability, and enjoyment 
of the diet, but it should be used within normal limitations such as common sense will dictate. H
OW TO SPROUT GRAINS AND LEGUMES  
   As sprouted grains and legum es are useful additions to the 
uncooked diet, methods for their preparation and use become 
important. Mung bean, soy bean, and alfalfa sprouts are 
occasionally developed and marketed, but others must at present usually be made in the home. To sprout any seed, it 
need only be kept moist and warm. Within a few days the 
sprouting process is well developed. A common commercial 
method is to soak the seeds in te
pid water for 24 hours and then place them in an incubator held at about 120 degrees F. for 48 hours or longer. In the home, seeds can be sprouted by 
soaking them overnight and placing them in a sterilized 
colander or any other sterilized container that has holes for drainage. They are then flooded with lukewarm water three to 
six times each day. An ordinary flowerpot may be converted 
into a sprouter simply by screening the hole at the bottom. The screen keeps the seeds in the pot and permits all water to 
run out, thus assuring good drainage. You can also put your seeds in an ordinary glass casserole. After they are flooded 
with water, simply place cover on casserole, and tip so as to 
permit water to run from the outlet. Another popular method 
for the home is the fruit jar method. The seeds are placed in 
the jar, and a piece of cheesecloth is fastened on the top and held in place with a rubber band. If an open screw top is 
available, this may simply be turned on the jar, over the 
cheesecloth, thus replacing the rubber band. Or for a still 
more practical sprouter, a permanent screen may be fastened 
over the open screw top. After the seeds are soaked overnight in the jar, simply invert the jar to remove the water. You can 
then pour additional water through the cheesecloth three or 
more times each day, and remove it by inverting the jar. Between watering the seeds, leave the jar partly inverted to permit continuous drainage of water and entry of air. As a rule, wheat, rye, and barley seeds are preferred when 
they have just begun to sprout or when the sprouts are no longer than the seeds; mung bean sprouts are preferred about 
one and one-half to three inches long; alfalfa sprouts may be 
taken when one to two inches long, while soy bean and pea sprouts are good either long or short. The sprouts are eaten 
with the seeds, and they may be taken alone or mixed with 
salads and liquefied drinks. Th e sprouted cereal grains are 
usually preferred when served with honey and milk or cream as a breakfast cereal. D
RYING AND FREEZING FOODS  
   Raw foods are most appropriate for human nourishment 
when used in their fresh state. Yet, there is some reason for preparing certain foods by the process of drying. While 
refrigeration has been an enormous aid in preserving fresh 
foods longer, it has its limitations. Thus the extra supply of 
seasonal foods may be preserved by drying in the sun. There 
is unquestionably some loss of vitamin C and other nutrients in the drying process, but this is far less damaging than the 
chemical changes brought about by heat. Farm animals are 
forced to live during winter months on dry feed, and whereas 
the
y do not maintain the fine condition of green-fed animals, they are far superior to those given cooked foodstuffs. It may 
be added that animal feeding experiments have shown that 
sun-dried alfalfa meals are far superior to dehydrated meals, 
and we may expect the same to be true of most dried foods. The excessive heat used in artificial dehydration makes the 
method less desirable. We are all accustomed to the use of dried apricots, raisins, 
and prunes. Yet few people realize the large number of other 
foods which lend themselves well to the drying process. Apples, peaches, pears, bananas, raspberries and many other 
fruits may be dried in the sun. Sun-dried sweet corn is a delicious food. Meat may be cut into thin slices and dried in 
the sun. The early North American Indians were well known 
for their sun-drying of foods, and we might well take a few 
lessons from their experiences. The Indians cut much of their 
buffalo meat into slices one-half inch thick and sun-dried these without the addition of salt or smoke. They made cakes 
weighing from fifteen to twenty-five pounds from dried 
berries. In civilization we can utilize an even wider variety of 
sun-dried foods, and, as with the Indians, we can do so 
without the use of salt, smoke, sulphur, and other harmful 
preservatives. Along with sun-drying, freezing is a method of giving 
variety to the diet and aiding in the storage of extra foods. Nutritive losses in frozen foods are very slight and confined 
to the thawing period. However, it cannot be said that frozen 
foods are equal in all respects to fresh foods. The commercial 
practices of bleaching vegetables, heat-processing fruit juices, and saturating fruits with refined sugar syrup prior to freezing 
eliminate these frozen foods from the raw diet. The home 
deep-freeze is adapted to storing some foods, but not all foods. All frozen vegetables are inferior in flavor and texture 
to fresh vegetables when consum ed in their raw state. Fruits 
are much better adapted to the freezing process. Ordinarily, 
home-frozen fruits are treated with refined sugar syrup, just 
as commercial fruits are, in order to delay enzyme action and thus assure better preservation. But the practice is entirely 
unnecessary. All fruits may be frozen with complete 
satisfaction without added sugar, the only requirement being 
that honey be used as a substitute. Fruits frozen with honey 
preserve their original color and flavor every bit as well as those frozen with sugar, and they are far more healthful. Either the whole berries or s liced tree fruits may be frozen, 
or, if preferred, the juices may be extracted and frozen. All 
foods should be consumed as soon as possible after thawing. In addition to the regular deep-freeze, the refrigerator freezer   
 compartment and the ice cream freezer may be used in 
preparing certain frozen foods. RECIPES  
   With a basic knowledge of the many foods that may be 
used in an uncooked diet, as well as some of the techniques of 
preparing such foods, you will be in a position to utilize 
recipes and menus for your own enjoyment and physical benefit. Here you will find recipes designed for the use of a wide variety of raw foods, as may be available under good conditions in regions favored with the widest production and 
marketing of food products. They represent an ideal to work 
for as far as the general circumstances permit, but that is all. Don't become disturbed if you cannot obtain all of the foods 
mentioned; substitutions can always be made and the dietary 
may be adjusted to fit in with the selection of foods you find 
available. The fundamental need in utilizing raw foods is to make your 
meals as tasty and appetizing as possible. If you apply 
imagination and good judgment in the techniques of food preparation, you will find yourself enjoying your foods far 
more than you ever did in the past. The food combinations 
that may be developed in beverages, dressings, salads, confections, desserts, etc. , are almost endless. Hundreds in each category may be devised at will. Here you will find a limited number to start with, and as you proceed to work and 
experiment with raw food preparations, you will doubtless 
find many new ones which may also suit your individual 
taste. V
EGETABLE JUICE COCKTAILS  
POTASSIUM COCKTAIL  
2 cups carrot juice      ½  cup spinach juice  
1 cup celery juice       ¼cup parsley juice 
RHUBARB COCKTAIL  
1 cup pineapple juice       1 cup rhubarb juice 
RADISH COCKTAIL  
2 cups pineapple juice       ½cup radish juice 
 BEET LEAF COCKTAIL
2 cups tomato juice        ½ cup beet leaf juice  
1 teaspoon lemon juice 
VITALITY COCKTAIL  
1 cup celery juice        1 cup orange juice 
IRON COCKTAIL  
1 cup beet juice        1  cup blackberry juice 
1 cup spinach juice 
APPETIZER COCKTAIL  
1 cup pineapple juice        1 cup dandelion juice 
BEAUTY COCKTAIL  
½ cup celery juice            ½  cup watercress juice  
½ cup cucumber juice      ¼ cup parsley juice  
½ cup tomato juice 
CARROT-COCONUT COCKTAIL  
2 cups carrot juice         ½cup coconut juice 
PINEAPPLE-COCONUT COCKTAIL  
2 cups pineapple juice        ½ cup coconut juice 
CARROT-CELERY COCKTAIL  
1 cup carrot juice         1 cup celery juice 
REFRESHER COCKTAIL  
½ cup celery juice         ½  cup pineapple juice 
½ cup spinach juice 
CUCUMBER COCKTAIL  
1 cup cucumber juice         1 cup grapefruit juice 
STRAWBERRY COCKTAIL  
1 cup strawberry juice         ½ cup rhubarb juice 
 
 APPLE COCKTAIL
1 cup apple juice         1 cup carrot juice 
 
BEVERAGE COMBINATIONS PREPARED IN THE 
ELECTRIC  BLENDER  
   The beverages that can be made in the electric blender 
number in the thousands. For all beverages you need at least two parts of liquid to one part of solid. Fruits, vegetables, and coconut should be cut into small pieces before blending. Raw nut butters can always be used in place of fresh nuts, and they 
will reduce the time required for mixing. If a rather thick 
beverage is to be made, it is best to pour in the liquid first and then add the solid ingredients slowly while the mixture is 
turning. Many of the beverages may be converted into soups 
simply by warming (but not cooking) them over a fire and 
serving in soup bowls. Usually the beverages are served cold, 
but if you want an extra cold drink, simply add a half cup of crushed ice to the mixture. The following beverage 
combinations are given as samples. They may be alternated with hundreds of others which may be devised at your leisure. ALMOND MILK  
1 cup orange juice         ¼  cup almonds 
PECAN MILK  
1 cup pineapple juice        ¼ cup pecans 
WALNUT MILK  
1 cup grapefruit juice          ¼  cup walnuts 
FILBERT MILK  
1 cup pineapple juice        ¼ cup filberts 
CASHEW MILK  
1 cup orange juice         ¼ cup cashews 
COCONUT MILK  
1 cup pineapple juice         ¼ cup fresh coconut pieces 
  
DATE MILK  
1 pint milk          8 pitted dates 
EGGNOG  
1 cup milk          1 egg  
1 teaspoon honey 
PEANUT MILK  
1 pint milk          2 heaping tablespoons  
6 dates                 peanut butter  
½ banana           2 eggs 
BANANA-NOG  
1 pint milk        1 egg  
1 banana          1 teaspoon lemon juice 
SUNFLOWER MILK  
1 cup orange juice         1 cup milk  
6 pitted dates                1/3 cup sunflower seeds 
ENERGY COCKTAIL  
1 cup orange juice         1 egg  
1 teaspoon honey 
STRAWBERRY NECTAR  
1 cup orange juice          1 cup strawberries 
1 tablespoon honey 
BAVARIAN CREAM  
½ cup cream         ¼ cup orange juice  
¼ cup water           1 banana 
2 tablespoons lemon juice 
COCONUT CREAM  
1 cup orange juice         1 banana  
¼ cup fresh coconut pieces 
STRAWBERRY CREAM  
1 pint strawberries         ½  cup milk  
½ cup cream APRICOT GLOW
½ cup fresh apricots            1 cup milk 
1 tablespoon lemon juice     2 tablespoons honey 
GOLDEN CREAM  
½ cup sliced carrots           ½ cup raisins 
2 cups pineapple juice 
PEACH MILK  
1 cup milk          1 cup sliced peaches  
1 slice lemon 
SESAME MILK  
1 cup water          1 tablespoon sesame butter  
1 tablespoon honey 
LIVER COCKTAIL  
1 cup carrot juice             1 tablespoon parsley  
1 slice onion                    ½  teaspoon vegetable 
1 tablespoon beef liver        broth powder 
TOMATO COCKTAIL  
1 pint tomato juice          1 stalk celery  
½ small onion                     sprig of parsley 
CRANBERRY COCKTAIL  
1 cup cranberries          1 cup water  
1 cup orange juice        1 tablespoon honey 
LIQUID SALAD  
1 cup water                1 small carrot  
½ stalk celery            ½  cucumber  
½ green pepper          6 almonds  
1 tablespoon raisins 
BEET COCKTAIL  
1 cup beet juice                1 cup sour cream  
1 tablespoon lemon juice   1 teaspoon honey  
1 slice onion 
 
 SALAD  DRESSINGS  
   The following recipes for uncooked salad dressings may be 
prepared in the electric blender. For recipes containing no oil, simply put all ingredients into the blender, switch on the 
motor, and let run until ingredients are perfectly emulsified. For mayonnaise and other oil dressings, mix all ingredients except oil first. Then pour oil into blender very slowly while 
mixture is turning. This assures a smooth, fluffy dressing in 
which the oil is completely emulsified with other ingredients. Uncooked dressings may be stored under refrigeration in 
labeled fruit jars or bottles. Due to the presence of enzymes, 
they will not keep as long as ordinary dressings. MAYONNAISE  
1 cup sunflower seed oil        1 teaspoon honey 
juice of two lemons               1 egg 
FRENCH DRESSING  
½ cup rice bran oil           ½ teaspoon honey  
1 tomato                          ¼ cup chopped onion  
1 egg yolk                        1 tablespoon red bell pepper 
PECAN FRUIT FRENCH DRESSING  
½ cup peanut oil                 ½ cup orange juice  
1 tablespoon lemon juice      1 teaspoon honey  
¼ cup pecans 
ROQUEFORT DRESSING  
4 tablespoons crumbled          1 cup French dressing      
   Roquefort cheese 
COTTAGE CHEESE SALAD DRESSING  
1 cup cottage cheese                    ½  cup cream 
2 tablespoons chopped chives       2 tablespoons chopped  
¼ clove garlic                                  green bell pepper 
LEMON CREAM DRESSING  
1 cup cream                  ½  cup lemon juice 
LEMON BANANA DRESSING  
1 banana                   ½  cup lemon juice SOUR CREAM DRESSING
1 cup sour cream                  2 tablespoons chopped chives 
TOMATO DRESSING  
4 tomatoes                      1 avocado  
1 egg yolk                       1 tablespoon honey  1 tablespoon finely          ½  clove garlic  
   chopped onion 
MINT DRESSING  
6 tablespoons finely           1 cup lemon juice  
   chopped mint leaves       4 tablespoons honey 
ORANGE CREAM DRESSING  
1 cup orange juice             ¼ cup pignolia nuts 
 
 S
ALADS  
TOSSED SALAD  
1 head lettuce, sliced         1 onion, chopped  
½ head cabbage, sliced     3 spinach leaves, sliced  
1 cup celery, diced            3 watercress leaves, sliced  
1 green bell pepper,         1  tomato, sliced 
   chopped 
   Rub large wooden salad bowl with ½ clove crushed garlic, 
and pour ¼ cup sunflower seed oil in bottom of bowl. Add all salad ingredients and toss over bowl, lifting them 3 to 6 inches above bowl and whirling them as they are dropped. Continue, with 15 to 30 tossings, or until all ingredients are 
glistening with oil. Add 3 tablespoons lemon juice and toss 
again until juice is well mixed with ingredients. Additional dressings are optional. Mayonnaise, French, and Roquefort 
dressings contribute to additional flavor. Grapefruit slices, 
diced cheese, diced avocado, or other garnishes may be 
dropped over finished salad. Ch ill salad in refrigerator and 
serve on chilled salad plates or salad bowls. CELERY-NUT SALAD  
4 stalks celery, sliced                     2 large tomatoes 
1 green bell pepper, minced         ½ cup grated nuts2 watercress leaves 
   Cut the tomatoes in small pieces and mix with the celery 
and green pepper. Add mayonnaise as dressing. Use lettuce leaves as a bed for this salad and sprinkle with grated nuts. Garnish with watercress. APPLE SALAD  
3½ cups diced apples          1 cup diced banana  
1 cup sliced celery              ½  cup raisins 
   Mix the ingredients and use lemon cream dressing. Serve in 
lettuce cups. AVOCADO SURPRISE  
1 large ripe avocado          ½  cup sliced celery 
3 slices fresh pineapple      ¼ cup chopped almonds 
   Dice the avocado and pineapple and mix all the ingredients. Use lemon banana dressing. Serve on spinach leaves and garnish with a few chopped dates. BANANA TREAT  
4 bananas                         chopped Brazil nuts  
chopped cranberries         whipped cream 
   Cut each banana into slices and place on lettuce leaves. Sprinkle with the chopped nuts and cranberries. Top with 
whipped cream. BANANA-CELERY SALAD  
2 cups cubed bananas            ½  cup chopped black walnuts 
2 cups sliced celery                 3 tablespoons pineapple juice 
   Mix the ingredients and serve on lettuce or spinach leaves. Top with mayonnaise dressing. AVOCADO-ORANGE SALAD  
2 cups diced avocado         1 cup sliced celery  
4 oranges 
   Slice the oranges and mix with the avocado and celery. Serve on crisp greens with tomato dressing. AVOCADO-PINEAPPLE SALAD  
2 sliced avocados             1 sliced pineapple  
1 sliced grapefruit             2 sliced apples 
   Arrange the fruit slices on lettuce leaves. Garnish with a 
few chopped dates or nuts if desired, and top with lemon 
banana dressing. BRAZILIAN SALAD  
1 cup chopped pineapple            ½ cup Brazil nuts  
½ cup sliced celery 
   Chop the Brazil nuts into small pieces and mix all the 
ingredients. Pile on endive and parsley leaves and top with 
mayonnaise. DATE-ORANGE SALAD  
2 cups quartered dates            ½ cup sliced celery 
4 oranges 
   Cut the oranges in small pieces and mix all ingredients.
The diet should not exclude all animal foods.
What is emphasized in a lacto-vegetarian diet?
They are made in advance and may lose their nutritional value.
What is a common issue with using commercial fruit juices?
Adequate animal-food substitutes for meat.
What is emphasized as a key to a successful raw food diet?
To prepare a wide variety of foods and save time and work.
What is the purpose of the electric blender in a raw food diet?
The consumption of a wide variety of foods.
What is a key to a successful raw food diet, according to the text?