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COOKBOOK
An imaginative yet practical guidefor healthyfood preparation by seven time Nobel Prize nominee & Europe’sforemost authority on Cancer & Nutrition
DR. JOHANNA BUDWIG
DISCOVER HOW TO UTILIZE THE HEALING POWERS OF FLAX OIL IN OVER 500 DELICIOUSLY POSSIBLE RECIPES.
Digitized by the Internet Archive in 2018 with funding from Kahle/Austin Foundation
https://archive.org/details/oilproteindietcoOOjoha
THE
OIL-PROTEIN
DIET
COOKBOOK
Dr. Johanna Budwig
www.applepublishing .com
Original Copyright: ©1952 by Dr. Johanna Budwig Copyright: ©1994 by Dr. Johanna Budwig (English)
Apple Publishing Company Ltd reserves all rights to this edition. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage or retrieval system, except for those wishing to quote brief passages in connection with a review.
Cover Design Copyright© Apple Publishing Co. Ltd.
The information contained in this book was prepared from sources which are believed to be accurate and reliable. However, the opinions expressed herein by the author do not necessarily represent the opinions or the views of the publisher. Readers are strongly advised to seek the advice of their personal health care professional(s) before proceeding with any changes in any health care program.
ISBN 0-9695272-2-5
Apple Publishing Co Ltd
5275 Clarendon St Vancouver BC Canada V5R 3J7
Tel: 604/438-6929 Fax: 604/438-6939
E-mail: books@applepublishing.com Website: www.applepublishing.eom
Printed in Hong Kong
CONTENTS
Preface (v)
Oleolox-Fat (Recipe &C Diagram) (vii)
Introduction 1
Guidelines for Nutrition 5
The Linomel-Muesli 10
Quark/Flax Seed Oil Cream 11
Quark/Flax Seed Oil 13
Quark/Flax Seed Oil for Breakfast No. 1-13 15
Quark/Flax Seed Oil for Mayonnaise No. 16-24 28
Quark/Flax Seed Oil as a Spread on Bread No. 25-28 30
Quark/Flax Seed Oil as a Chutney Side Dish No. 29-55 35 Salads No. 57-77 51
Buckwheat, Rice and other Cereals 76
Potatoes, Fegumes, etc. No. 78-97
Vegetables No. 98-121 97
Desserts No. 122-136 123
Sauces and Side-Dishes No. 137-146 141
Menu Suggestions No. 147-156 154
Special Circumstances
For the Infant No. 157-161 167
For the Very Ill Person No. 162-166 170
Guidelines Toward Better Health 175
in

PREFACE
Originally written in German, this unique “cookbook” was founded upon scientific principles encompassing physics and medicine. Therefore, much care and attention was necessary in translating this very important work for the benefit of layperson and professional alike.
Dr. Budwig _ scientist, author and lecturer, has spent more than half of her 85 years explaining her simple truth to the world how highly unsaturated essential fatty acids (like thosefound in flax oil), when combined with high qual¬ ity protein (which makes essential fats easily soluble), will counteract toxic andpoisonous accumulations in all tissue.
Her flair in preparing food is an extension of her scientific discoveries and will inspire many as they get a sense of this amazing womans enthusiasm – her zest for life. The very young and not so young _ the athlete as well as the conva¬ lescing _ will benefit greatly by adhering to the simple reg¬ imens outlined within these pages.
Hippocrates wrote, “…let food be your medicine!”
…Dr. Budwig shows us how!
V
NOTICE
Due to the strict translation requirements ot this book, the following explanations should help clarity certain questions a reader may have.
QUARK: is a cultured low or non-fat dairy product (similar to Togurt or Cottage Cheese) widely distributed throughout Europe hut relatively more difficult to find in North America. Quark, Yogurt, Cottage Cheese or Skim Milk contains plentiful amounts of sulpher-rich proteins which work co-operatively with Essential Fatty Acids found in Flax Oil. DrTudwig recommends High Quality Dairy Products – like those found in Natural Health Food Stores.
LINOMEL™ 1: is a brand name and originally created and patented by
Dr.Budwig. It is a cereal made from cracked Flax Seed, a small amount of honey and a little milk powder. In William Fischer’s hook “How to Fight Cancer and Win” he outlines a simple substitute for FINOMEF™. Using a small food processor (cm coffee grinder) he recommends grinding flax seed and adding a small amount of honey at a 6:1 ratio (honey optional). To purchase FINOMEF™ or for further information phone TOFF FREE 1-800-445-FFAX (3529).
COCONUT FAT (Oil): Purchase only high quality unrefined coconut fat available at your local Health Food Store.
10 g 100 g 125 g 150 g 250 g
METRIC CONVERSION TABLE
(AFFIX TO WALL FOR YOUR CONVENIENCE)
0.35 OZ 3.5 oz 4.4 5.25 8.8
oz
oz
oz
5 cc 15 cc 30 cc 250 cc 960 cc
1 teaspoon 1 tablespoon 1 ounce 1 cup
1 qt
NOTE: 2 cm of yeast extract (eg: squeezed from a tube as on page 110) is approximately 3/4” in length.
OLEOLOX-FAT
Note: This is referred to often throughout this book and is Fat to be used as a spread on bread, vegetables, buckwheat, rice, etc.(or in soup).
Ingredients:
250g coconut fat,
1 onion,
10 garlic cloves,
125 cc Flax Seed Oil.
Preparation:
10 garlic cloves
250g coconut fat
Cut 1 medium sized onion in half and brown slightly in 250g of heated (100°C) coconut fat. Cook for approximately 15 min., add 10 garlic cloves and heat for additional 3 minutes only. Strain the fat through a sieve into 125ccm of Flax Seed Oil (previously chilled for 1/2 hour in the freezer) Keep this mixture refrigerated and bring to the table in small portions as required.
Note: As a ruley Flax Oil and OLEOLOX should never be heat¬ ed. Ifyou prepare sauces according to my recipesy the sensitivey unsaturated fatty acids of Flax Oil are somewhat protected by the sulfhydryl group ofspices (eg: pepper). Be careful not to heat the OLEOLOX more than one minute.
vn

INTRODUCTION
My experience in counselling patients led me to the fol¬ lowing conclusion: it is no longer sufficient today to simply advise people to avoid harmful fats and chemical preservatives in food _ instead I advise them to adhere as close to nature as possible when choosing fats, fruits, vegetables and cereals. Viewed objectively, this advice should help even the seriously ill cancer patient regain his/her health. Unfortunately, howev¬ er, the homemakers of our day have a weak command of the culinary arts. Knowledge of spices is retained principally by the butcher, while the homemaker is at best, familiar with salt, pepper, chives and parsley. Cooking with the aforementioned herbs and spices, the homemaker is unable to enhance the fla¬ vor of the food without adding “ready-made products” such as bouillon cubes or meat products. It is much more pleasant for the whole family, if the homemaker understands how to give his/her cooking that personal touch. The cooking methods should increase the family’s pleasure of being at home. Receiving superior foods at home will soon tire you of restau¬ rant cooking that makes use of wrong and overheated fat.
The correct choice and use of fats is extremely impor¬ tant for the whole family, affecting even their emotional well being. This cookbook, “THE OIL-PROTEIN DIET” presents a model of nutrition by restricting itself to optimal foods.
This cookbook is designed to help not only the ailing, but also those wishing to assist the unwell in their recovery.
1
Oil, the Vital Ingredient of our Time
Flax Seed Oil has always been capable of performing miracles. Fats regulate the entire metabolic system and the pro¬ duction of energy and of new cells, more than any other nutri¬ ment.
The basis for the entire utilization of nutriments is destroyed, when highly active, natural fats are replaced by fatty substances that have been artificially altered, devitalized and stabilized against oxidation. Such blocking substances in the organism are the leading cause of most diseases we see today. Help is available in the form of highly active nutritional fats, found in their optimal form in Flax Seed Oil and correspond¬ ing spreads. It is important to properly balance fats with pro¬ tein _ the Oil-Protein Diet.
General Information on Diets for the Unwell
Within the framework of the Oil-Protein Diet for the unwell, a glass of sauerkraut juice is recommended in the morning and in the evening. Drinking freshly pressed veg¬ etable and fruit juices throughout the day is also recommend¬ ed. Concerning fruit juices, only pure and natural juices (with¬ out added sugar) should be selected. Avoid the sweet ciders.
Firstly, it is essential that the unwell and diabetics alike consume the permitted amount of Flax Seed Oil or “OLE- OLOX”* Later, a wheat-germ oil regimen can be added and a small glass of wine is always allowed.
This diet offers complete nutrition and is especially rec¬ ommended in preparation for physical exertion (ie: for ath¬ letes).

QUARK/FLAX SEED OIL
The Quark/Flax Seed Oil combination represents a mod¬ ern-day phenomenon. This simple formula has prompted new scientific discoveries on how we can prevent and reverse many detriments to health which are caused by arti¬ ficial fats, poor nutrition or other toxins. “Quark with Flax Seed Oil” gives many unhealthy people new strength, new life-impetus, vitality, and the will and power to regain health. It was the desire of the creator of this new scientific direction, the author of this book, to offer this help in a variety of ways, for as many patients as possible. I had dis¬ covered a new way of nutrition through the power in natur¬ al seed oils.
It is extremely important today that we use only fats and proteins of the highest quality. Today s modern theory that one should eat “low-fat foods” is incomplete, as these stud¬ ies were based on inferior and nutritionally worthless fats.
Today the unwell need “good fats” which are easy to digest and metabolize, and which turn fat together with oxygen into energy. Combined with quark, these fats are water-sol¬ uble and easier to assimilate.
According to individual preference, the patient may prefer the sweeter breakfast Muesli or dessert fruit combinations, or lean towards the heartier flavors, enjoying oil with quark (ie: mayonnaise with salads) or combined with caraway, herbs and spices, on bread or with potatoes. In caring for an unwell person, these preferences should be discovered with skill and empathy. Variety is very important, since the
13
(continued)
patient should ingest an abundance of quark with Flax Seed Oil everyday. Fruits in season provide some variety, but should be served in various forms. For suggestions refer to the section on ‘”Desserts”. A love for the patient will help to generate new ideas. Love and caring for the ailing, is also a very important ingredient to the recipes listed here. Those who develop a love for this kind of nutrition while caring for the unhealthy, and also by making changes in their own life style, will be even better equipped to cook well for the patient and to provide tastier and more innovative dishes.
The Quark/Flax Seed Oil preparations represent a substan¬ tial part of the “OIL-PROTEIN DIET”. The following recipes contain over 500 possible variations. Tailored according to individual taste, every patient should be able to enjoy these crucial regenerating foods. The Quark/Flax Seed Oil recipes form the core of “OIL-PROTEIN DIET.”
14
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil in the Breakfast-Muesli:
(several variations)
Basic Ingredients:
2 tblsp Linomel 3 tblsp Flax Seed Oil 2 tblsp milk 100 g Quark 1 tsp honey
various addedflavorings
Preparation:
Place 2 tablespoons Linomel in a small bowl and cover with a layer of diced raw seasonal fruit. Then prepare the Quark/Flax Seed Oil Cream
as follows:
Combine Flax Seed Oil, milk and honey in a blender, gradually adding the Quark. When the mixture is smooth, flavor by adding vanilla, cinnamon, or combinations such as banana with lemon, orange juice, berries, etc.
15
OIL-PROTEIN DIET
2
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli with Blackberries and Vanilla
Ingredients:
Use basic recipe No. 1 3 tblsp blackberries 1/2 tsp vanilla
Preparation:
Top a small bowl of Linomel with a layer of blackberries. Prepare a Vanilla Quark/Flax Seed Oil Cream, sweetened by adding 1/2 teaspoon vanilla and a little more honey than in the basic recipe No.l. Pure blackberry juice poured over this combination is delicious.
16
3
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli
with Blackberries
Ingredients:
See basic recipe No. 1 1 cup blackberries 1 cup grapejuice orfresh grapes 1 tblsp walnuts
Preparation:
Cover the Linomel with half the ripe blackberries, pour some grape juice over this. Blend the other half of the blackberries with the Quark/Flax Seed Oil Cream, then adding walnuts. Blackberries require a little more sweetening, achieved by adding grape juice and a
little honey.
17
4
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli
with Raspberries
Ingredients:
See basic recipe No. 1 1 cup raspberries
Preparation:
Put half the rasPberries over the Linomel. Puree the other half with the Quark/Flax Seed Oil Cream; pour it over fruit.
Quark/Flax Seed Oil as Breakfast-Muesli with Gooseberries and Nuts
Ingredients:
See basic recipe No. 1
2 tblsp gooseberries
3 tblsp red currants 3 tblsp pine nuts
Preparation:
Cover 2 tablespoons ol Linomel with gooseberries. Blend red currants with the Quark/Flax Seed Oil Cream, pour this over the gooseberries; sprinkle with pine nuts.
18
6
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli
with Ri d Currants
Ingredients:
See basic recipe No. 1 1/2 lb. red currants
Preparation:
Divide the red currants into two equal portions. Put half the currants over the Linomel. Blend the other half into the Quark/Flax Seed Oil Cream with honey and pour this mixture over the fruit in the bowl. You can garnish this dish with a few red or black currants, or a little of the white Quark/Flax Seed Oil Cream.
19
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli with Black Currants
•
Ingredients:
See basic recipe No. 1 2-3 heaping tblsp black currants 1/2 tsp vanilla
Preparation:
Cover 2 tablespoons of Linomel with black currants. Cover this with a Quark/Flax Seed Oil/Vanilla Cream as described in Recipe No. 1 .
Quark/Flax Seed Oil as Breakfast-Muesli with Gooseberries and Vanilla
Ingredients:
Basic ingredients as for Recipe No. 1 2 tblsp gooseberries 1/2 tsp vanilla
Preparation:
Cover 2 tablespoons Linomel with the well ripened, halved gooseberries. Then prepare the Quark/Flax Seed Oil/Vanilla Cream as in recipe No. 1, pour over the gooseberries and serve.
20
9
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli with Vanilla and Strawberries
Ingredients:
Basic ingredients asfor Recipe No. 1 2 tblsp strawberries 1/2 tsp vanilla
Preparation:
Cover 2 tablespoons of Linomel with strawberries. Then prepare the Quark/Flax Seed Oil Cream, adding 1/2 teaspoon of pure vanilla powder. Pour this cream over the strawberries
and serve.
21
10
OIL* PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli with Blueberries and Walnuts
Ingredients:
Basic ingredients asfor Recipe
No. 1
1 apple
(or any otherfruit ofchoice) 1 tblsp blueberries 1 tblsp walnuts
Preparation:
In a bowl, cover 2 tablespoons of Linomel with a grated apple or other fruit of choice. Blend 2-3 tablespoons of blueberries with the basic Quark/Flax Seed Oil Cream. Finally, add a handful of walnuts and mix VERY BRIEFLY. The walnuts should only be slightly crushed. This Quark/Flax Seed Oil Cream is very
delicious.
22
OIL-PROTEIN DIET
Pal
11
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil Breakfast-Muesli with Pure, Unsweetened Juices
Ingredients:
Basic ingredients asfor Recipe No. 1 1 apple
100 cc unsweetenedjuice (cherry, blueberry or red currant)
Preparation:
Cover 2 tablespoons Linomel with a grated apple. Pour 100 cc pure cherry or blueberry juice over this. Prepare the Quark/Flax Seed Oil Cream by first mixing the oil, milk and honey and then gradually adding the Quark until the mixture is absolutely smooth. Lastly add 1/2 teaspoon pure vanilla powder. Pour this over the fruit and serve without stirring.
23
12
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli with Sea-Buckthorn
Ingredients:
Basic ingredients asfor Recipe No. 1 1 apple
The Juice of1 orange 1 tblsp sea-buckthorn juice
Preparation:
Cover 2 tablespoons Linomel with a grated apple and pour the orange juice over this. Prepare the Quark/Flax Seed Oil Cream as follows: Blend the Flax Seed Oil, milk, honey and Quark. Flavor with 1 tablespoon natural, unsweetened sea-buckthorn juice.
Cover the grated apple with the cream and serve.
24
13
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli
with Peaches (A)
Ingredients:
2 tblsp Linomel 3 tblsp Flax Seed Oil 2 tblsp milk 100 g Quark 1 tsp honey 2-3 ripenedpeaches
Preparation:
Put 2 tablespoons Linomel in a bowl and cover with 1 diced peach. Mix the Flax Seed, milk, honey and Quark as usual (see recipe No.l). Add a whole peach (without the stone), and blend it with the Quark/Flax Seed Oil Cream. Now cut up the third peach and fold it carefully into the mixture. Pour this mixture over the fruit in the bowl and perhaps garnish with a “cap” cut from one of the peaches. This Quark/Flax Seed Oil mixture is very delicious and season permitting, is recommended at the beginning of the
Oil-Protein Diet.
25
14
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli
with Peaches (B)
Ingredients:
Basic recipe asfor No. 1 2-4 nice peaches Juice of(1) lemon
Preparation:
Cut 2 ripe peaches into small pieces and layer
over the Linomel.
Mix the 2 other peaches into the Quark/Flax Seed Oil Cream and pour this over the fruit. Garnish with a nice piece of peach. II there are only enough peaches for the fruit layer, then the juice of a lemon can be used to flavor the Quark/Flax Seed Oil Cream .
26
15
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Breakfast-Muesli with Pineapple and Ginger
Ingredients:
Basic recipe asfor No. 1 2 slices pineapple Pinch ofcinnamon Pinch ofginger Pinch ofsalt
Preparation:
Put 2 tablespoons Linomel in a bowl. Drain small pieces of fresh pineapple which have been soaked in diluted salt water for 1/2 hour and layer them over the Linomel. Prepare the Quark/Flax Seed Oil Cream as described for Basic Recipe No. 1, adding a pinch of cinnamon and of freshly grated ginger. Pour this cream over the pineapple. Do not combine this mixture long prior to serving because the pineapple will develop a bitter taste if it is left in the Flax Seed Oil. Pineapple must NOT be blended into the Quark/Flax Seed Oil Cream.
27
16
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil Mayonnaise (basic recipe)
Ingredients:
3 tblsp Flax Seed Oil 3 tblsp milk 3 tblsp Quark 1 tblsp lemon juice and/or
2 tblsp apple cider vinegar 1 tblsp mustard 1/2 tsp Yehi-Herb salt
Preparation:
In a blender, combine oil and milk with Quark. Add mustard, lemon juice, vinegar and salt. This Quark/Flax Seed Oil Mayonnaise lends itself to many wonderful variations .
28
OIL- PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil Mayonnaise, (more variations)
Use the Basic Recipe and amounts as in No. 16, adding:

  1. 1 tblsp marjoram, blend well.
  2. 1/2 tblsp marjoram and 1/2 tsp dill.
  3. 1 tblsp dill, finely chopped, or powder.
  4. Soya Sauce No. 63, described with Chicory Salad; Add 3 tablespoons ofthis sauce to the mayonnaise.
  5. Puree 5-6 dillpickles with the mayonnaise.
    The herb vinegar ofthe pickles can also be used (preservative-free).
  6. Add 1 tblsp finely chopped chives AFTER blending the mayonnaise.
  7. Puree 100-200 gparsley with the mayonnaise.
  8. The basic recipe or the variations No. 17-23 are further modified by adding 1 tablespoon pumpkin seed oil.
    All the mayonnaises are recommended as salad dressings, dips and sauces for raw salad platters. They can be further varied by combining with the recipes described for salads (see No. 57-77); with sauces (see No. 104, 106-107, 137-139, 144-145).
    29
    25
    OIL-PROTEIN DIET
    QUARK/FLAX SEED OIL
    Quark/Flax Seed Oil as a Spread on Bread
    (caraway-quark)
    Ingredients:
    125 g Quark 2 tblsp milk 3 tblsp Flax Seed Oil Pinch ofsalt
    1 tsp ground caraway seed 1 tblsp whole caraway seed
    Other possible combinations with: 1 tsp redpaprika
    1 tblsp onion, finely chopped
    Preparation:
    Blend the Quark, Flax Seed Oil, milk and salt to a firm paste. Add the ground and the whole car¬ away seed, mix well and put this mixture into a small bowl. The red paprika and the finely chopped onion can be served separately or mixed into the spread. Serve as a bread spread or with
    potato dishes.
    30
    26
    OIL-PROTEIN DIET
    QUARK/FLAX SEED OIL
    Quark/Flax Seed Oil as a Spread with Herb-Cheese
    Ingredients:
    125 g Quark 2 tblsp milk 3 tblsp Flax Seed Oil 2 tblsp grated herb cheese
    Preparation:
    Blend the Quark, Flax Seed Oil and milk into a thick paste, put into a small bowl.
    Add 2 tablespoons grated herb cheese and let the mixture stand for 1/2 hour. This is delicious with potatoes or as a spread. The goat-cheese Geska is
    highly suitable.
    31
    27
    OIL-PROTEIN DIET
    QUARK/FLAX SEED OIL
    Quark/Flax Seed Oil as a Spread with Spicy Herbs
    Ingredients:
    125 g Quark 2 tblsp milk 3 tblsp Flax Seed Oil Pinch ofherb salt (aromatic salt) 1/2 tsp dill 1 tblsp marjoram 2 garlic cloves
    Preparation:
    Mix the Quark, Flax Seed Oil and milk to form a thick paste and put this in a small bowl. Add 2 crushed garlic cloves, the dill and marjoram. Let the mixture stand 1/2 hour. Very tasty with potatoes, but especially good as a
    spread.
    32
    28
    OIL-PROTEIN DIET
    QUARK/FLAX SEED OIL
    Quark/Flax Seed Oil as a Spread (spicy, with garlic)
    Ingredients:
    5 tblsp Flax Seed Oil 2 tblsp condensed milk 125 g Quark 1 large garlic clove 1 tsp whole caraway 1/2 tsp ground caraway 1/2 tsp aromatic salt Pinch ofthyme
    Preparation:
    Combine the Quark, milk and Flax Seed Oil in a blender. Add the aromatic salt, a pinch of thyme and the ground and whole caraway seed to the Quark/Flax Seed Oil mixture. Put this into a small bowl and add a large (or 2 small) clove of pressed garlic. Stir into the mixture and set aside to allow the flavor to penetrate. This spicy preparation can be used on bread or with potatoes.
    A further variation is to simply mix a heaping teaspoon of fresh, finely chopped or dried marjoram into this dressing.
    33

OIL- PROTEIN DIET
QUARK/FLAX SEED OIL AS A CHUTNEY SIDE DISH
Chutneys are very tasty and aromatically spiced side dishes, eaten in India and the Orient as a side dish with rice.
The Quark/Flax Seed Oil preparations described here in the form of different chutneys, easily enhance both the appeal and nutritional value of menus served with vegetables and potatoes, rice, buckwheat or millet dishes. The following recipes are tasty, easily varied and expanded.
35
29-30
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Chutney
BASIC MIXTURE (A) & (B)
Ingredients:
BASICMIXTURE (A)
3 tblsp Flax Seed Oil 2 tblsp milk 125 g Quark Aromatic salt
BASICMIXTURE (B)
1 largey tart apple 2 tblsp pure cherryjuice or
2 tblsp red beetjuice
Preparation:
(A) Flax Seed Oil, milk, Quark and salt are blended into a fairly firm paste. This Paste (A) is
put in a small bowk
(B) About 1/3 or 1/4 of this paste is left in the blender. ^Ehile still blending, add the chopped apple. Puree with the Quark/Flax seed Oil paste while adding cherry juice or red beet juice. Pour
into a second dish.
36
31
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Chutney,
(variation i)
•
Ingredients:
BASICMIXTURE (No. 29/A)
1 tbs ground caraway seed 1 tbs whole caraway seed
Preparation:
The Basic Chutney Mixture No.29/A (Quark, Flax Seed Oil, milk, salt) is briefly pureed with the ground and the whole caraway seed and is served as a side dish with potatoes or vegetables.
Quark/Flax Seed Oil as Chutney (variation ii)
Ingredients:
BASIC MIXTURE (No. 29/A) 200 gparsley
Preparation:
The BASIC MIXTURE is pureed with all the parsley and served as a side dish to potatoes; the vegetable platter or a salad platter.
37
33
OIL- PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Chutney (variation III)
Ingredients:
BASICMIXTURE (No. 29/A)
1 tblsp onion, finely chopped 1 tsp paprika
1 tsp caraway
2 dillpickles
Preparation:
Pour the Basic Mixture No. 29/A into a bowl, adding caraway, paprika and onion. Adding the dill pickles, cut lengthwise or sliced. Ideal for complementary potatoes, vegetable platters, etc.
38
34
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quajrk/Flax Seed Oil as Chutney (variation iv)
Ingredients:
BASICMIXTURE (No.29/A)
1 pickled herring Pickled onions
Preparation:
Remove the scales from the sour herring, cut into small pieces and mix with plenty of pickled onions into the BASIC MIXTURE Relished by enthusiasts!
39
35
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Chutney (variation v)
Ingredients:
BASICMIXTURE (No.29/A)
1/2 apple
1 piece horseradish 1 cm thick, (adjust to taste)
Preparation:
Blend the horseradish while adding the milk. Then add Flax Seed Oil and Quark (see BASIC MIXTURE). Lastly, add half an apple and puree.
Excellent with a wide variety of dishes. This chutney offers great health benefits for the liver.
40
36
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flaxseed oil as Chutney (variation vi)
Ingredients:
Basic Mixture I (No.29)
Basic Mixture II (No.30)
Ingredientsfor Variations 1-5 are optional
Preparation:
With the Basic Mixture I and variations No. 1-5, other flavors may be developed by simply using the Basic Mixture II simultaneously Many variations may thus be achieved. Take note also of the color effects of Basic Mixture No.30.
41
37
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Quark/Flax Seed Oil as Chutney a la Tscha-Tschi
(TSCHA – TSCHI BASIC MIXTURE i)
Ingredients:
3 tblsp Flax Seed Oil 2 tblsp milk 100 g Quark 50 g walnuts Juice of1/2 lemon 2 garlic cloves 1/2 tsp aromatic salt
Preparation:
Blend the Flax Seed Oil, milk, Quark, and lemon juice. Lastly, add a handful of walnuts, blend and pour into a bowl. Stir 2 pressed garlic cloves into the Quark/Flax Seed Oil mixture.
42
38
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Tscha-Tschi Basic Mixture II
Ingredients:
3 tblsp ofthe Tscha-Tschi Basic Mixture I 1 apple
1/2 cup pure cherry juice
or red beetjuice mixed with a little applejuice
Preparation:
Puree the Tscha-Tschi Basic Mixture I with the apple and cherry juice, or the red beet with apple juice.
This Tscha-Tschi Basic Mixture II can be varied by combining with Basic Mixture Tscha-Tschi I and by adding spices and herbs.
43
OIL-PROTEIN DIET
39
QUARK/FLAX SEED OIL
Tscha-Tschi (variation l)
Ingredients:
Tscha-Tschi Basic Mixture I 1 fresh green cucumber
Preparation:
Using the Basic Mixture of Quark/Flax Seed Oil, milk, lemon, walnuts and garlic is prepared as previously described above. The cucumber is cut into small cubes and mixed with the Tscha-Tschi Mixture. Variations: Add 1-2 teaspoon of the red Basic Tscha-Tschi II. Suitable to complement a vegetable platter, potatoes, or a raw salad platter.
Tscha-Tschi (variation 2)
Ingredients:
I tblsp Tscha- Tschi I 1 tblsp Apple Tscha- Tschi II 2 tblsp svueet dr sour paprikas, cut into small cubes
Preparation:
Mix equal amounts of the red and white Tscha-Tschi, and stir in the finely cubed sweet & sour paprikas.
44
QUARK/FLAX SEED OIL
Tscha-Tschi (variation 3)
•
Ingredients:
1 tblsp whiteTscha-Tschi I 1 tblsp red Tscha-Tschi A pinch ofpowdered coriander
Preparation:
Mix everything well and let stand to allow for the
flavor to penetrate.
Tscha-Tschi (variation 4)
Ingredients:
1 tblsp white Tscha-Tschi 1 tblsp red Tscha-Tschi 1 tsp tomato catsup
Preparation:
Mix everything. Excellent as a side dish.
45
43
OIL-PROTEIN DIET
©ll
QUARK/FLAX SEED OIL
Tscha-Tschi (variation 5)
Ingredients:
1 tblsp white Tscha-Tschi 1 tblsp red Tscha-Tschi 1 tblsp pritamin
Preparation:
Mix both Tscha-Tschi Basic Mixtures together with pritamin, and serve as a side dish with vegetables, salad platters, potatoes or rice.
46
44
OIL-PROTEIN DIET
QUARK/FLAX SEED OIL
Tscha-Tschi
(VARIATION 6)
Ingredients:
2 tblsp white Tscha-Tschi 2 tblsp red Tscha-Tschi 1/2 tsp cayenne pepper 1 tsp paprika 1 tsp mustard
Preparation:
Mix both Tscha-Tschi Basic Mixtures with the seasonings.
Very suitable as a side dish in this form. Further Variations:
Combined with pickled pearl onions, mixed pickles, sweet & sour paprikas, pieces of apple or fresh and finely cubed cucumber.
Eat as a side-dish with vegetables or as described
under Chutneys.
47
OIL-PROTEIN DIET
45-55
QUARK/FLAX SEED OIL
Different Tscha-Tschi Variations
To 3-4 tablespoons ofthe Tscha-Tschi Basic Mixture I, Tscha-Tschi II, or a combination ofboth, add thefollowing ingredients:

  1. 1 tsp shredded coconut or
  2. 1 tsp cranberries or
  3. 1 tsp candied orange peel or
  4. 1 steamed apple with grated almonds, etc.
    49-50 The combinations of Tscha-Tschi Mixture I or II,
    and II mixed with Soya Sauces No. 144 a-d are very good.
    All ofthe Chutneys, including the Tscha-Tschi recipes can easily be varied:
  5. by adding 1 tblsp pumpkin seed oil
  6. by adding 1 tblsp pumpkin seed oil and 1/2 tsp honey
  7. by adding 3-5 dashes Tabasco seasoning
  8. by adding 1 tblsp pumpkin seed oil, 1/2 tsp honey, and 5 dashes Tabasco; excellent with nut andgarlic Tscha- Tschi recipes No.37-44.
  9. Adding a pinch ofginger or coriander give these Chutney recipes an interesting note; especially in combination with pumpkin seed oil and a little
    48
    56
    OIL-PROTEIN DIET
    QUARK/FLAX SEED OIL
    Quark/Flax Seed Oil Mixture (avoiding unfavorable combinations)
    Be careful with ingredients:
    grapefruit, pineappley
    fresh pureed tomatoes
    Preparation:
    Quark/Flax Seed Oil mixtures with grapefruit tend to bitter. The same is true for pineapple when it is mixed into the Quark/Flax Seed Oil mixture. While pureed tomatoes do not mix well with the Quark/Flax Seed Oil mixture, tomato
    catsup can be used.
    49
    .
    SALADS
    The value of a diet incorporating raw foods is being increas¬ ingly acknowledged everywhere. “We eat a lot of salad” is the answer that is frequently heard today when someone wants to document that they are following modern progres¬ sive nutrition. They are referring almost exclusively to the greenhouse/hot house head lettuce, garnished with a few tomatoes at best.
    The use of almost every kind of vegetable, in particular tubers such as radishes, root celery, red beets, leeks, cauli¬ flower, fennel, cabbage or red cabbage, is only interesting if one understands how to prepare them so that they are not hard and bulky – but soft. This is achieved in the recipes presented in this book by using an abundance of oil in com¬ bination with some Quark and many cooking herbs and spices. The flavor of the salad platters that are prepared in this manner is easily varied; the Quark/Flax Seed Oil may¬ onnaise can be prepared in many different ways on the same salad platter – with chives, dill, caraway or mustard in com¬ bination with banana on the one hand, or using the afore¬ mentioned variations of the soya salad sauces on the other hand. Once one has mastered the suggestions outlined here, it becomes a daily joy to surprise the family with new and interesting salad sauces. “Oh, these delicious sauces!” I hear so often from those who were once opposed to the hard and bland salads.
    51
    (continued)
    ^Wien the homemaker places one or two extra dishes of delicious mayonnaise on the table, the salad platter pays tribute to their imagination and inventiveness.
    The variety of the salad platters is determined largely by the marketplace and the season. With every improvement that comes from using “recipes”, it remains essential that the per¬ son preparing meals understands how to create new nuances in flavor when preparing the salad sauces. ^OCTien the tender dandelion is available for the salad platter, dandelion salad should be on the daily menu. However it should be flavored differently every day, for example, by adding onions or gar¬ lic. Other possibilities for altering the same salad in a new form include flavoring with soya sauce, tomato paste, prita- min and pumpkin seed oil. Sweet & sour red paprikas or pearl onions can help achieve other tasty ways of presenting the same valuable dishes such as dandelion salad. This is only an illustration of how to, and in spite of all the recipes, loving preparation goes far beyond them.
    52
    57
    OIL-PROTEIN DIET
    SALADS
    Red Beets with Horseradish
    Ingredients:
    1 lb. red beets 1 tblsp caraway
    1 tblsp grated horseradish 1/2 tsp aromatic salt 2 tblsp Flax Seed Oil
    2 tblsp milk 1 tblsp Quark
    1 apple
    3 tblsp apple cider vinegar
    Preparation:
    Wash the beets thoroughly and cook them unpeeled until tender (test with a fork).
    Peel and slice the beets.
    In a blender, first combine the Quark, Flax Seed Oil and milk, then adding the grated horseradish (if the horseradish is whole, it is better to blend it first with some milk). Now add the vinegar, salt and caraway to the mixture, finally adding
    a diced apple.
    53
    57
    OIL-PROTEIN DIET
    (continued)
    You can proceed by mixing the very thinly sliced beets with this Quark/Flax Seed Oil mixture and serve it after it has stood long enough for the flavor to penetrate.
    Another tasty option: Slice the beets 5-7 mm thick and layer them in a dish. Intersperse the layers with plenty of the fairly firm Quark/Flax Seed Oil mixture. This dish should also be allowed to stand for at least one half hour before serving.
    54
    58
    OIL-PROTEIN DIET
    SALADS
    Cucumber Salad, well seasoned
    Ingredients:
    1 long cucumber 1/2 tsp aromatic salt 3 tblsp Flax Seed Oil 3 tblsp milk
    1 tblsp Quark
    1 tblsp apple cider vinegar
    2 garlic cloves
    1 pepper
    Preparation:
    Wash the cucumber but do not peel it. Slice it finely with a cucumber knife, adding salt. Prepare the sauce with Quark, milk, Flax Seed Oil and apple cider vinegar. Mix in pressed garlic.
    a) The cucumbers can be mixed with this mayonnaise and served.
    b) Remove the seeds from the pepper, chop it very finely, and mix it into the cucumber salad as
    described in (a).
    55
    SALADS
    Tomato Salad
    Ingredients:
    1 lb. tomatoes 3 nice peppers
    2 large onions 1/2 tsp aromatic salt
    1/2 tsp pepper 1 tsp paprika 1 tblsp dill or parsley
    optional: lemon juice
    Preparation:
    Wash the tomatoes and seed the peppers. Thinly slice the tomatoes, peppers and onions, and mix them with salt, pepper, paprika and dill. Let stand for about 1/2 hour to let the flavor penetrate. This salad can be served with or without lemon juice, and with or without oil. Both flavor variations are excellent.
    56
    60
    OIL- PROTEIN DIET
    SALADS
    Tomato Salad (east INDIAN STYLE i)
    Ingredients:
    1 lb tomatoes salt
    black pepper white pepper 3 tblsp Flax Seed Oil 3 tblsp apple cider vinegar 1/2 tsp sweetpaprika 1 cup shredded coconut 1 cup water
    Preparation:
    Slice the tomatoes and mix them with a dressing marinade made from the oil, vinegar, black and white pepper, and salt to taste. Put the shredded coconut in the blender with a cup of water and puree until fine (do not use rancid products). Pour this coconut milk over the tomatoes, letting it stand for at least 1/2 hour to let the flavor penetrate, then serve.
    57
    61
    OIL-PROTEIN DIET
    SALADS
    Tomato Salad (east INDIAN STYLE II)
    Ingredients:
    1 lb. tomatoes salt
    black pepper 3 tblsp Flax Seed Oil 1 tblsp pumpkin seed oil 3 tblsp apple cider vinegar 3 tblsp celery leavesy finely chopped
    Preparation:
    Mix thinly sliced tomatoes with a salad marinade made from the oils and vinegar. Salt and pepper to taste. Then add the Finely chopped, tender celery leaves.
    58
    OIL-PROTEIN DIET
    SALADS
    Tomato Salad with Peppermint
    Ingredients:
    1 lb. tomatoes
    2 large onions Salt drpepper
    2-3 peppermint leaves 1/2 tsp honey A pinch ofginger 1/2 cup Flax Seed Oil 1 tblsp pumpkin seed oil
    Preparation:
    Slice the tomatoes. For the marinade, mix finely chopped onions and chopped peppermint leaves with the oil, vinegar, salt, pepper, honey and ginger. Add the tomato slices, mix
    well and serve.
    59
    63
    60
    OIL- PROTEIN DIET
    SALADS
    Chicory Salad with Cress
    Ingredients:
    2 medium chicory
    50 g cress
    3 tblsp soya sauce 3 tblsp water
    2 tblsp vinegar 2 garlic cloves 1 tsp honey
    1 tsp shredded coconut
    2 tblsp Flax Seed Oil 2 tblsp pumpkin seed oil
    Preparation:
    (A) Cut the chicory into 5 cm wide strips. Mix together the soya sauce, water, vinegar, garlic and honey. To half this mixture, add 1 teaspoon shredded coconut, 1 teaspoon Flax Seed Oil and 2 tablespoons pumpkin seed oil, and blend. Mix the chicory with this sauce, piling it in the center of a plate or salad platter.
    (B) Into the second half of the sauce (without the coconut), blend 1 tablespoon Flax Seed Oil and mix this sauce with the cress. Arrange this mix¬ ture at the head of the chicory pile, making a delicate and decorative ring around the chicory. The contrasting flavors, chicory/soya sauce/cress
    are very appealing.
    64
    OIL-PROTEIN DIET
    SALADS
    Green Beans as Salad
    Ingredients:
    1 lb. green beans 1 large onion Some savory 1 tblsp soya sauce 2 tblsp Flax Seed Oil 1 tblsp milk or buttermilk (own preference)
    Some paprika
    Black, white and cayenne pepper
    Preparation:
    Wash and de-string the beans and break them into pieces. Boil beans with a few leaves of savory (or powdered savory if necessary) in a little water or steam them until tender. Do not overcook them. In a bowl, prepare a marinade by mixing the Flax Seed Oil, milk, finely chopped onion, soya sauce and seasoning. After the beans have cooled, add them to
    this marinade and mix well.
    This bean salad can also be prepared with the
    following:
    Turkish Salad Sauce No. 145 Soya Salad Sauce, sweet, spicy No. 144 Syrian Side-dish(i) No. 137 Syrian Side-dish(ii) No. 138 Nut/Paprika Sauce No. 139
    61
    65
    OIL-PROTEIN DIET
    SALADS
    Onion Salad with Green Beans
    Ingredients:
    1/2 lb. onions 1/2 lb. green beans 1 cup Flax Seed Oil 1/2 cup apple cider vinegar 1/2 tsp honey 1/2 tsp paprika aromatic salt
    Preparation:
    Cut the onions into large pieces, depending on size, into quarters or eighths. Boil them in water to which honey has been added. Boil only until they turn ‘‘glassy 7. Steam the beans separately or boil them in a little water. Both the drained onions and beans are added to a marinade made by mixing the Flax Seed Oil, vinegar, honey, salt, paprika; and possibly adding soya sauce and aromatic salt. Mix well. This is an excellent side dish with cooked vegetables, on a vegetable platter or a large salad platter.
    62
    66
    OIL
    PROTEIN DIET
    SALADS
    Carrots for the Raw Salad platter
    Ingredients:
    1/2 lb carrots 1 orange A pinch ofanise
    Preparation:
    Wash and finely grate, mixing them with the juice of 1 orange. Add a little anise for another
    flavor variation.
    63
    67
    OIL-PROTEIN DIET
    SALADS
    Celery Salad
    Ingredients:
    2 medium sized celery roots
    Salad Sauce No. I44y or No. 145> or Chutney No. 29 or Banana-eream No. 1
    Preparation:
    The celery tubers are best cleaned with a brush (the little rootlets can be removed). Boil until ten¬ der in water to which 1 tablespoon apple cider vinegar, wine vinegar or a little lemon juice has been added. After about 15 minutes they will peel easily. Cut the celery into small slices or pieces. \Chen it has cooled, mix it with Salad Sauce No. 144, 145, 146 or with the Chutney Paste No. 29-30, which contains apple.
    You can also make a clear celery salad by simply mixing the celery with 2 tablespoons apple cider vinegar, 2 tablespoons apple juice, 2 tablespoons Flax Seed Oil and some celery salt or aromatic salt. Combinations with Nut Sauce No. 145, with apple as in No. 146 or celery with the Banana lemon cream No. 1, are especially delicious.
    64
    68
    OIL-PROTEIN DIET
    SALADS
    Cucumber Salad
    Ingredients:
    2 long cucumbers 2 tblsp finely chopped fresh dill or
    1 heaping teaspoon dried dill
    Quark/Flax Seed Oil mayonnaise No. 16
    Preparation:
    Wash and thinly slice unpeeled cucumbers.
    Sprinkle with a little aromatic salt and let stand for 1/2 hour to draw the juice from them.
    Prepare the Basic Quark/Flax Seed Oil mayonnaise No. 16, possibly with dill pickles adding plenty of fresh dill or dill powder. The cucumber salad improves in flavor if left to stand a while – especially when dried herbs are used.
    65
    69
    OIL-PROTEIN DIET
    SALADS
    Carrot Salad, cooked
    Ingredients:
    1 lb carrots 1/2 cup Flax Seed Oil 1/2 cup apple cider vinegar 2 tblsp soya sauce 1/2 tsp ginger salt pepper
    Preparation:
    Wash the carrots and either boil them with a little water or briefly steam them, not letting them become too soft. Cut the carrots into 3 cm long sections. After they have cooled, combine them with a marinade made from oil, vinegar, salt, pepper, ginger and soya sauce.
    Other variations:
    The carrot salad can be prepared with any of the different Quark/Flax Seed Oil mayonnaise
    No. 16-24.
    66
    70
    OIL-PROTEIN DIET
    SALADS
    Salad Platter with Mixed Salads
    Ingredients:
    3 tblsp Quark 3 tblsp Flax Seed Oil 3 tblsp milk 1 tblsp mustard 1/2 tsp honey or 1/2 banana 3 dillpickles
    3 tblsp apple cider vinegar Juice of1/2 lemon Various types ofGreen lettuce Red beets Raw celery Parsley root Kohlrabi Green beans etc.
    (<continued’)
    67
    70
    OIL-PROTEIN DIET
    (continued)
    Preparation:
    One type of green lettuce, either leaf lettuce, finely cut endive, corn salad or cress is always used in preparing the raw vegetable salads. Arrange the green lettuce in the center of the salad platter. The other salads, such as finely grated kohlrabi or red beet salad (raw or cooked), are arranged in separate little piles.
    Prepare mayonnaise in a blender, using the Quark, Flax Seed Oil, milk, mustard, dill pickles and a little salt. Divide this mayonnaise into several small bowls. Mix the mayonnaise of one bowl with either the finely grated cauliflower, finely grated comfrey root, finely cut celery root with 1/4 grated apple, red beets with ground walnuts, cucumber slices with dill, or green beans with finely chopped onions. Puree the rest of the mayonnaise in a blender with 1/2 banana and pour this over the greens in the center of the platter. The various raw vegetable salads are now arranged in little piles around the green salad. In this way, the Quark/Flax Seed Oil preparation is always given a different flavor, making the platter more appealing and interesting to the patient.
    68
    71
    OIL-PROTEIN DIET
    SALADS
    Leek as Salad
    Ingredients:
    1 lb. leeks
    Salad Sauce No. 144 or
    Quark/Flax Seed Oil mayonnaise No. 16
    Preparation:
    Wash the leeks carefully, cutting them into thin slices. Steam very briefly or boil until half done. Remove leeks from the water and prepare as a salad using salad sauces or the Quark/Flax Seed Oil mayonnaise as described for the salad platter in No. 70. The cooking water may be used as a vegetable broth (ie: for the evening buckwheat-groats soup).
    69
    72
    OIL-PROTEIN DIET
    SALADS
    Raw Cabbage Salad
    Ingredients:
    1 small green cabbage 1/2 cup Flax Seed Oil 2 tblsp pumpkin seed oil 1 onion 2 garlic cloves 1 tblsp soy sauce 1 tblsp coconutflakes
    Preparation:
    Remove the cabbage core and grate the leaves. Briefly heat the onions and the crushed garlic in the Flax Seed Oil. Remove from heat, adding the coconut flakes and soya sauce. Then add the grated cabbage to the heated sauce. Add pumpkin seed oil and mix.
    Phis cabbage salad may be served hot or cold. To give it a more delicate flavor, the completed salad may be mixed with a little condensed milk.
    70
    OIL-PROTEIN DIET
    /D
    SALADS
    Cabbage Salad, East Indian Style
    Ingredients:
    1 lb. green cabbage 1 large onion Black pepper 1 leek
    A little ginger 1/2 cup Flax Seed Oil 3 tblsp apple cider vinegar A pinch ofsalt
    Preparation:
    Finely slice the cabbage. Either blanch it very briefly in boiling water or use it raw. Prepare the marinade by mixing the oil, vinegar, salt, pepper, and a good pinch of ginger. The onion and the very tender yellow parts of the leek are sliced very fine and mixed in with the marinade. Now mix the cabbage with the marinade and let stand for about 1/2 hour before serving.
    71
    74
    OIL-PROTEIN DIET
    SALADS
    Onion Salad as a Side Dish
    Ingredients:
    4 large onions 1 pepper or cayenne pepper 1 tart apple 1/2 lemon
    2 tblsp Flax Seed Oil Salt
    A dash ofblack or white pepper
    Optional:
    1 tblsp milk
    Preparation:
    The onions are first thinly sliced, then finely chopped. The apple can be grated coarsely or very fine. Chop the pepper very fine. Mix togeth¬ er the lemon, Flax Seed Oil, salt and pepper. You can reduce the sharpness by adding 1 tablespoon milk. This also helps to bind the lemon juice and the oil. Now add the onions, apple and peppers to the sauce. This dish may be added to the salad platter or served with a Quark/Flax Seed Oil Mayonnaise. It is also suitable as a side dish to potatoes with vegetables, rice dishes with vegetables or tasty buckwheat dishes.
    72
    75
    OIL- PROTEIN DIET
    SALADS
    Herb Salad
    Ingredients:
    1 leek Borage Spinach Sorrel Marjoraniy (preferablyfresh) Thyme Lemon balm Dill
    Parsley
    1/2 cup Flax Seed Oil 1 lemon 1 tsp honey 2 garlic cloves 150 g buckwheat groats or driedgreen spelt 2 tblsp OLEOLOX (see pg. vii)
    Preparation:
    Only the pale and tender parts of the leek are finely cut. Take a handful of all the other herbs and finely chop them. Prepare a marinade made with the Flax Seed Oil, lemon juice, honey and crushed garlic, and mix with all the herbs. Let stand for 1 hour to allow the flavors to penetrate. Lightly saute the spelt or buckwheat in the OLEOLOX and add to th herb salad. This herb salad is very tasty, appreciated by all enthusiasts, and is extremely healthy and easily digested. Above all, this fine salad can be used as a side dish to rice dishes with vegetables or to potato dishes
    with cooked vegetables.
    73
    SALADS
    Asparagus Salad with Mayonnaise
    Ingredients:
    2 lb. asparagus 250 g Quark 15Og Flax Seed Oil 75 g milk 5 dillpickles 1 tblsp mustard Salt
    1/2 tsp honey
    M
    Preparation:
    Prepare the asparagus as usual and tie it in bundles with thread or string. Bring the slightly salted water to a boil before adding the asparagus. Cook until tender. Remove the bundles from the water, let them cool and
    cut into 5 cm long pieces.
    Prepare the mayonnaise as follows:
    Quark, Flax Seed Oil, milk and mustard are mixed well in a blender. To this, add 5 dill pickles and puree. Flavor with 1/2 teaspoon honey, salt to taste, and/or a little soya sauce. Mix the asparagus pieces with the
    mayonnaise.
    Phis asparagus salad is excellent in combination with raw, sweet, tender peas, or with cooked and cooled
    carrots, cut into strips.
    It may be served as an appetizer or as part of the
    salad platter.
    74
    Dandelion Salad
    Ingredients:
    250 gyoung, tender dandelions, (the narrow leafvariety is best)
    1 onion
    3 tblsp Flax Seed Oil 2 tblsp milk 2 tblsp Quark Aromatic salt 2 dillpickles
    Preparation:
    The tender, well-washed dandelions (including the short root stocks) are cut very small. Chop the leaves finely; the blossoms can also be used. Separately, pre¬ pare a mayonnaise using Flax Seed Oil, milk, Quark, 1 tablespoon apple cider vinegar, 2 dill pickles, some aromatic salt, and possibly some mustard. Finally, mix the finely chopped onions and the mayonnaise (not in a blender). Then mix the mayonnaise with the dandelions. The flavor of this salad is enhanced if it is left to stand in a cool place
    for 1 hour before serving.
    75
    BUCKWHEAT, RICE AND OTHER CEREALS, POTATOES, LEGUMES, ETC.
    These side dishes to vegetables or salads are also very impor¬ tant. Potatoes are often too heavy for sick people or for the mentally active to digest. For example, if a student or an athlete attempts to adhere strictly to the diet recommended for the unwell, he/she would be surprised at how their per¬ formance levels improve. Potatoes burden the system more heavily than buckwheat. The Russians still use very much buckwheat in their main courses. In the Far East, rice is pre¬ ferred; both are important. ^Mhen using rice, whole unpol¬ ished rice should be chosen. Several recipes may be found in this chapter, including preparation of buckwheat (which is especially recommended for the unwell) but I ask you to pay attention to and to test the following: if the various veg¬ etables are prepared with plenty of fats and are well spiced, the buckwheat or rice is more suitably prepared as a simple, neutral dish. The savory and strongly flavored vegetables are best complemented by the bland and neutral, buckwheat groats or rice. Nettle salad for example, prepared with many spices, garlic, paprika and pepper, is excellent in combina¬ tion with buckwheat groats that have been cooked in plain water and served separately. In the Far East, the rice dish is almost always neutral. In contrast, the side dishes are savory and interesting. Our meat-centered meals, which we tend to refer to as being “full of variety ’, are really inflexible and deficient because of the emphasis placed on one-sided meat dishes, ignoring the possibilities that spices and herbs offer the whole cuisine. Once spices and herbs are rediscovered, we can again venture to serve neutral dishes such as buck¬ wheat, rice or cracked wheat. It is a matter of seeing the whole picture, not simply its components.
    76
    (continued)
    Buckwheat, which is so valuable for the unwell, can be sim¬ ply boiled in water and served daily as a neutral side dish to vegetables (just as rice is served in the Far East). One even becomes accustomed to this dish without salt, if the vegeta¬ bles are zestily prepared. Buckwheat can be served jusc as potato dumplings, always flavored mildly and quite neutral. In contrast, tasty and strongly spiced buckwheat variations (prepared according to the Russian model) or Far Eastern rice dishes (use only whole rice, please), offer new and inter¬ esting possibilities of natural and wholesome nutrition for the unwell and healthy alike.
    77
    OIL-PROTEIN DIET
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC.
    Buckwheat Porridge basic RECIPE
    Ingredients:
    1 cup buckwheat 3 cups water (The whole buckwheat kernel orfine buckwheat groats may be used.)
    Preparation:
    Putting the buckwheat into cold water, simmer for 1 hr over a very low flame (electric plate No.2) to let it swell.
    This basic preparation can be used in many ways:
    added to vegetable broth, in soups together with milk or buttermilk, as a filling seasoned with herbs or together with red currants etc. as red groats (refer to the individual recipes).
    78
    OIL-PROTEIN DIET
    Pal
    79
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC.
    Buckwheat groats “Kasha”
    Ingredients:
    1 cup buckwheat 1 cup water
    100 g OLEOLOX 1/2 tsp aromatic salt 2 dashes Tabasco sauce 1 tblsp soya sauce
    Preparation:
    In a pot, bring the water to a boil. On a second burner melt the OLEOLOX in a frying pan and immediately add the buckwheat, preferably the coarse form. Sprinkle aromatic salt over the buckwheat. Stirring constantly with a wooden spoon, lightly roast the buckwheat (no longer than 1/2 minute). Now pour the buckwheat into the boiling water. Either remove the pot from the element immediately or turn off the heat. The buckwheat will continue to swell, absorbing all the water. It remains nicely granular until served.
    Finally, top with soya sauce and Tabasco.
    79
    OIL-PROTEIN DIET
    80
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC.
    Buckwheat, granular
    Ingredients:
    1 cup buckwheat 1/2 cup OLEOLOX 2 cups water Aromatic salt
    Preparation:
    In a pot, bring the water to a boil. In a frying pan, (which preferably has been seasoned by being heated empty, as prescribed for the Fissler Bratfixpan) melt 1/4 pound OLEOLOX and immediately and before the fat is heated, add the dry buckwheat groats or the whole buckwheat kernel. Heat briefly over low flame (at most 3 minutes), until all of the fat has been absorbed by the buckwheat. Now pour the buckwheat into the boiling water and stir well. All the water will be absorbed by the buckwheat. On very low heat, let it stand another 15-30 minutes to swell, depending on whether the buckwheat groats or the whole buckwheat kernels have
    been used.
    Phis granular form of buckwheat, which is already very tasty simply seasoned with a little salt, is generally preferred over the porridge. The granular buckwheat may be served both as a companion to vegetables and in combination with raw applesauce (as prepared in No. 146).
    80
    OIL-PROTEIN DIET
    81
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC.
    Buckwheat as Soup
    Ingredients:
    1 cup buckwheat groats 3 cups water
    Vegetable stock any kind (especially the broth from
    1/2 lb fresh mushrooms)
    Salt
    Soya sauce
    Yeastflakes oryeast extract 1/4 lb. OLEOLOX
    M
    Preparation:
    Over a very low flame, heat 1 cup buckwheat groats in 3 cups water for 1 hour and to let it swell. The buck¬ wheat is made into a soup by adding the various veg¬ etable broths from leek, spinach, green beans, celery or a mixture of vegetables. For the amounts indicated, fla¬ vor with 2 tablespoons soya sauce and/or 1 tablespoon yeast flakes, 3 cm yeast extract from the tube, 1/2 tea¬ spoon paprika, and finally OLEOLOX. By stirring and possibly adding some yeast flakes, the fat must be completely absorbed so that it does not float on top of th e soup. This buckwheat soup is very well tolerated by the unwell. It should be served on its own for dinner and therefore must be flavored differently on a daily basis by changing the vegetable broths and the seasonings.
    81
    OIL-PROTEIN DIET
    82
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Buckwheat, Savory, with Shredded Coconut
    Ingredients.
    2 cups buckwheat groats 2 cups water 1 cup shredded coconut
    100 g OLEOLOX 1/2 tsp curry
    1/2 tsp white pepper 1/4 tsp black pepper 1/4 tsp cayenne pepper 1 onion 5 garlic cloves 2 tblsp soya sauce
    Preparation:
    Prepare the coconut milk by blending 1 cup shredded coconut (or flesh form a fresh coconut) with 2 cups water (use shredded coconut that is packed in cellophane because th e loose kind is very often rancid). Melt the OLEOLOX in a preheated pan, adding half of garlic finely cut and the finely chopped onions. Add the seasonings. Lastly, add 2 tablespoons soya sauce and the
    second half of the garlic, crushed.
    Add the buckwheat groats to the fat, stirring with a wooden spoon for about 1/2 minute, depending on the coarseness of the groats. The coarse buckwheat can be roasted up to a minute. Now add the coconut milk to the buckwheat, mix well and let the buckwheat swell for a short time either over a very low flame or with the electric element turned off. This spicy buckwheat dish is very enjoyable as a side dish to vegetables or with a salad.
    82
    OIL-PROTEIN DIET
    83
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC.
    Sauerkraut Soup, Russian Style
    Ingredients:
    250 g Sauerkraut 1/2 liter water 1 tsp whole caraway 1/2 tsp ground caraway 250 g whole buckwheat 1 tsp paprika 1/2 tsp aromatic salt
    125 g OLEOLOX
    Preparation:
    Bringing the water to a boil, add the chopped sauerkraut. Before the sauerkraut cooks too long, immediately melt the fat in a preheated frying pan. Add paprika, salt, caraway and the whole buckwheat to the fat. Saute this a few seconds and then put mixture into the boiling sauerkraut. Depending on how much water has evaporated while boiling, add enough water to make a soup. This should be served very soon, so that the buckwheat is still whole but tender. Derived from a Russian recipe, this soup is more pleasing to our taste buds than we would expect. It is also refreshing and easily digested even by the unwell.
    83
    OIL-PROTEIN DIET
    pgfl
    84
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Red Groats made with Buckwheat
    Ingredients:
    1 cup buckwheat groats 3 cup water 1 tsp honey 1 cup black currants 1 cup red currants
    Preparation:
    The buckwheat is cooked as described in No.78, by letting it swell in water over low heat until it forms a firm porridge. Adding the fresh berries to this hot porridge, mix well, then place in a pre-cooled dish, cup or small china bowl, and set in a cold place. This groats-berries combination is delicious as red groats.
    Variations:
    A combination of grape and currant juice may be used in place of water.
    Side dishes:
    The Quark/Flax Seed Oil creams as described in No. 1-15, or under “Desserts ’, can be used as a sauce for this red groats dish.
    The recipes flavored with vanilla, wine, kirsh, plum brandy or vodka, are also very suitable.
    84
    OIL-PROTEIN DIET
    85
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Romanian Soup
    Ingredients:
    125 g soyaflour 125 g whole wheatflour 125 g onions 2 tblsp OLEOLOX 2 tsp paprika 1/2 tsp aromatic salt 1 1. water (approx.)
    2 tblsp Flax Seed Oil
    Preparation:
    Make a smooth but firm dough with the soya and wheat flours by gradually adding a little water. In a preheated, fairly deep pan, melt the OLOELOX and add onions. Stirring constantly, add the entire dough to the pan in the form of grated flakes. After braising this briefly, add 1/2 liter water, 1 tsp paprika and salt. Bring to a brief boil to cook the flakes, but do not overcook to prevent falling apart. The soup may be diluted with a little water or served as a fairly thick and
    richly spiced soup.
    Very suitable for the unwell.
    85
    OIL-PROTEIN DIET
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Tomato-Rice,
    EAST INDIAN STYLE I
    Ingredients:
    2 cups whole rice 4 cups water 1 cup shredded coconut 1 large onion 5 Tabasco dashes 1 pinch black pepper 1 pinch cayenne pepper 1 lb. tomatoes 1 tblsp curry 3 tblsp OLEOLOX 3 tblsp Flax Seed Oil 1 tblsp pumpkin seed oil
    Salt
    Preparation:
    Adding the rice to cold water, bring to a gentle boil. Reduce heat so that the rice softens more through swelling than actually boiling. While the rice is still quite granular but almost done, add the shredded coconut, finely chopped onions, pepper, chopped tomatoes and the curry to the rice. Let it boil at most another 5-10 minutes. Add the OLEOLOX and oil just before serving, mix well and serve.
    86
    OIL-PROTEIN DIET
    87
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Tomato-Rice,
    EAST INDIAN STYLE II
    Ingredients:
    Same as No. 86 adding 1/2 lb cheesey such as: Emmentaler or Sbrinz or Gouda or herb-cheese
    Preparation:
    Prepare the tomato-rice as in No. 86. Lastly, sprinkle 1/2 lb. Emmentaler cheese, Sbrinz or add Gouda cheese over the rice. If one is using the Geska herb-cheese, use
    only half the amount.
    Tomato-Rice
    EAST INDIAN STYLE III
    Ingredients:
    Same as in No. 86 adding
    1/4 lb shredded coconut
    Preparation:
    Prepare the tomato-rice as in No. 86. Lastly, sprinkle 1/4 lb shredded coconut over the rice and serve.
    87
    OIL-PROTEIN DIET
    §S3i
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Dalmatian Rice
    Ingredients:
    1 cup rice 2 cups water 2 garlic cloves 2 tblsp OLEOLOX 1/2 tsp aromatic salt 1 tsp paprika 1/2 tsp pepper
    Preparation:
    In a separate pot, bring the water to a boil. Melt OLEOLOX in a frying pan, immediately adding the garlic cloves, salt, pepper, paprika and finally the rice. Stirring constantly with a wooden spoon, heat the rice for at most 1/2 minute. Now place the rice in boiling water. The rice does not take long to cook, so the heating element can be turned
    oil and the rice lelt to swell.
    This Dalmatian rice can easily be diluted with water to make a soup. In this case, it is good to add 2-3 tablespoons ol milk to round off the flavor.
    88
    OIL-PROTEIN DIET
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Sweet Rice
    Ingredients:
    1 cup rice 1 cup milk 2 cups water 1 tblsp honey 3 tblsp OLEOLOX
    50 g hazelnuts
    Preparation:
    The rice is cooked over very low heat. Honey is added only at the end. WTen the rice is done, melt the OLEOLOX in a frying pan and add the finely ground hazelnuts. Heat slightly, stirring constantly with a wooden spoon. Immediately add the cooked rice to the frying pan. If the rice is too dry, a cup of milk can be gradually added.
    This dish can be served as a milky soup or a dry rice dish.
    89
    fil
    OIL-PROTEIN DIET
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Lentil Soup
    Ingredients:
    1/2 lb. lentils 2 medium potatoes 1 leek stalk 1 tsp paprika 1 pinch cayenne pepper 1/4 lb. OLEOLOX
    Preparation:
    Wash the lentils. Start them in cold water, then cook over low heat until done. Add potatoes which have been washed, peeled and cut into small pieces and the leek that has been cut into 3 or 4 pieces. Lastly, flavor with OLEOLOX, paprika, pepper and possibly yeast extract (from a tube). Other variations are possible; ie: chopped onion or chopped onion with garlic, lightly browned in OLEOLOX. Add this to the lentil soup just before serving.
    As simple as these cooking directions may seem, they are nevertheless very important. Experience has shown that many people are unable to flavor even the simplest dishes if asked to eliminate meat, the customary sausages, or bacon.
    90
    92/93
    OIL- PROTEIN DIET
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Pea Soup Bean Soup
    Ingredients:
    Same as No. 91 except replacing lentils by other legumes.
    Preparation:
    Follow instructions for the lentil soup in No. 91. Both dishes allow for excellent flavor variations, even without using meat, sausage or bacon. White beans are good with plenty of sweet paprika and cayenne pepper.
    In pea soup, 2-3 cm of yeast extract is
    OIL-PROTEIN DIET
    94
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Potatoes
    Ingredients:
    1 lb. potatoes 100 g almonds 1 cup whole milk
    (optional
    2 tblsp OLEOLOX 100 g parsley)
    Preparation:
    As often as possible,potatoes should be boiled unpeeled. You can improve them by tossing them with OLEOLOX and plenty of finely chopped parsley.
    Another nice variation includes: peeling the hot, cooked potatoes and tossing them in almond milk just before serving. For the almond milk, puree the almonds in 1 cup of milk. If there is too much liquid, let it evaporate
    over low heat.
    92
    OIL-PROTEIN DIET
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Macedonian Potato Soup
    Ingredients:
    1 lb. potatoes 1 lb. onions 1 cup milk 1/4 lb. OLEOLOX 1 tsp pepper 1/2 tsp aromatic salt
    Preparation:
    Unpeeled potatoes are boiled with chopped onions. The water should barely cover them. If you are not using a pressure cooker, the potatoes will need 20 minutes to cook. Drain the cooking water into a second container. Peel and mash the potatoes with the onions. Then add the cooking water again, along with a teaspoon of pepper, the OLEOLOX and 1 cup milk. Stir well and serve this potato soup. Chopped parsley may be sprinkled over top, but the natural flavor of this
    potato soup is also good.
    93
    OIL-PROTEIN DIET
    96
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Maritza Soup
    Ingredients:
    3 carrots 3 parsley roots 1 leek stalk 2 raw potatoes 1 small celery root 1/2 cup Flax Seed Oil 2 tblsp OLEOLOX 100 gparsley 1/2 lemon
    Preparation:
    Peel the carrots, the roots of parsley and celery, and in this case, the potatoes. Cut into thin sticks or grate coarsely. Also cut the leek into thin slices. Melt the OLEOLOX in a fairly deep, preheated frying pan, adding all the vegetables, potatoes, aromatic salt and a dash of pepper. Heat briefly – at most 1/2 minute. Add a half cup of Flax Seed Oil to the vegetables and top up with 1/2 litre water. Lastly, sprinkle with finely chopped parsley, a few drops lemon juice and serve immediately as a fairly thick soup. The vegetables should not be overcooked since the vegetables and potatoes have already been cooked enough in the hot fat and are soft enough after the water is added. It is important here that the potatoes not be cut into too thick pieces and are best coarsely grated. This soup is delicious, easily digested and slightly diuretic, which is important for the unwell.
    94
    5^
    OIL-PROTEIN DIET
    97
    BUCKWHEAT, RICE, POTATOES, LEGUMES, ETC
    Potatoes with Garlic
    Ingredients:
    1 lb. boiledpotatoes
    125 g OLEOLOX
    3 garlic cloves 1/2 tsp aromatic salt 2 tblsp milk or condensed milk
    Preparation:
    Peel the boiled potatoes and cut into small pieces. Melt the OLEOLOX in a preheated frying pan, adding the pressed garlic. Heat only very briefly, not beyond lightly browning the garlic. Immediately add the cut potato to the fat. Season with aromatic salt, and lastly, add 2 table¬ spoons milk to the hot mass. After mixing well, it should be served as soon as possible.
    This dish is an excellent side dish for a vegetable which is not too strongly seasoned (ie: fennel, a cucumber dish, lightly seasoned spinach, etc.).
    It is also a good side dish with salads.
    95

VEGETABLES
When choosing vegetables, only fresh, undamaged products must be selected. Organic vegetables should preferably be chosen over chemically enhanced ones.
Vegetables should not be overcooked. Some vegetables soft¬ en very quickly, making them easy to chew, retaining their aroma and valuable nutrients. Overcooked vegetables loose much of their flavor and nutritional value. Not every type of vegetable need be prepared as pulp. Spinach, savoy cab¬ bage and leeks are also tastier when they are served intact.
The simple traditional method of boiling vegetables in water is better than the modern method of “sauteeing in oil”, a process during which the fat is altered and becomes harm¬ ful and difficult to digest, the vegetables often overheated.
There is no objection to the pressure cooker. The cooking time should only be as long as is necessary for the vegetables to be done. Preparation can continue after they are cooked. Vegetables can be mixed in the serving dish with melted OLEOLOX and various types of peppers, a crushed garlic clove and where appropriate, finely chopped onions, chives, parsley, fresh garden herbs, (ie: marjoram, dill, estragon or a few maggie leaves), as well as soya sauce according to taste. The intensity of the spices can be moderated by adding a few tablespoons of milk. The vegetables that have just been removed from the pressure cooker or the vegetable water are tossed with the seasoning/OLEOLOX mixture.
97
(continued)
Adding a few spoonfuls of the resulting fatty, savory vegetable juice to the leftover water, that the veggies are boiled in makes a delicious broth. Enhance the flavor and nutritional value by adding a few tablespoons of yeast flakes.
A sprinkling of grated cheese offers an interesting addition to the vegetable dish or to vegetable broths served in a cup, and makes different variations possible.
It is especially important for the unwell that several types of vegetables be served or that vegetables such as nettles or spinach be given two different flavors (ie: one with nutmeg and another flavored with yeast).
Overcooked veggies (ie: if pot is thoughtlessly left on the stove) lose much of their flavor and nutritional value.
98
98
OIL-PROTEIN DIET
VEGETABLES
Spinach
TWO DIFFERENT STYLES
Ingredients:
1 lb. spinach
1 tsp aromatic salt
2 tblsp soya sauce 1 tblsp yeastflakes
Nutmeg
2 tblsp OLEOLOX
Preparation:
Wash the spinach; steam in a little water, then remove from water and either puree or finely chop. Divide the spinach into equal halves. To one half, add 2 tablespoons soya sauce, plenty of powdered or freshly grated nutmeg and 1 tablespoon OLEOLOX. Mix well and serve.
The other half of the spinach is combined with the aromatic salt and the yeast. Serving both dishes side by side stimulates the appetite of an ill person and is very tasty, for example, with buckwheat.
99
99
OIL- PROTEIN DIET
VEGETABLES
Clear Vegetable Broth
Ingredients:
Vegetable broth ofany kind 5 garlic cloves
75 g OLEOLOX 1/2 tsp aromatic salt 1 tblsp parsley
2 tblsp yeastflakes A pinch white pepper A pinch cayenne pepper 1 tblsp soya sauce 1 tsp marjoram
Preparation:
Melt the fat in a preheated casserole. Add pressed garlic cloves to the warm fat, add pepper, paprika and yeast flakes, while stirring in the salt. Depending on the desired flavor, cooking water of different kinds of vegetables can be added. Water from spinach, green beans and other vegetables is very suitable. Now add the marjoram, bring to a quick boil and serve in soup cups as a clear broth before the meal. The savory flavor can be moderated by adding 1-2 tablespoons
of condensed milk.
This broth can also be used in making soups.
(a)by adding granual/cooked buckweat (No. 79 or 80)
(b) in which well-cooked rice is used.
(c) by giving small noodles or other additions to the broth.
(d) Flax Seed dumplings (No. 100) are a superior addition.
100
100
OIL-PROTEIN DIET
VEGETABLES
Flax Seed Dumplings (as an addition to clear soups)
Ingredients:
1 cup Flax Seed 1 cup seasoned broth
Preparation:
Put the intact, high quality Flax Seed in the blender. Add the well-seasoned, concentrated broth (see No. 99). This broth should be quite concentrated, prepared by adding perhaps only 1/2 litre of vegetable stock to the herbs and spices in No. 99. Blend the Flax Seed into a smooth mass, pour into a cup and refrigerate. This mixture takes 1/2 hour to solidify. Spoon little dumplings, the size of a quarter into the hot broth. This clear vegetable broth with Flax Seed dumplings is loved by the unwell, stimulates the appetite and is extremely easy to digest.
101
101
OIL-PROTEIN DIET
VEGETABLES
Brussel Sprouts I
WITH MARJORAM
Ingredients:
1 lb. Brussels sprouts 2 tblsp soya sauce
1 tblsp marjoram
2 tblsp OLEOLOX
Preparation:
The washed and cut brussel sprouts are boiled in water until tender (10 minutes should suffice). Pour off the water, now adding OLEOLOX, mar¬ joram and soya sauce to the hot pot. Mix well and serve immediately. These brussel sprouts, richly seasoned on the outside but bland on the inside (being cooked without salt), are an interesting and tasty addition to a vegetable platter.
102
102
OIL-PROTEIN DIET
VEGETABLES
Brussel Sprouts II
Ingredients:
1 lb. Brussel sprouts
125 g OLEOLOX
2 tblsp soya sauce 1 cm yeast extract (from tube) A pinch white pepper A pinch cayenne pepper
Preparation:
’Wash the brussel sprouts as usual and either leave them whole or cut in half. Boil them in a little water or in the pressure cooker. Remove them from the cooking water and mix with OLEOLOX, soya sauce, yeast extract, pepper and season with a little aromatic salt if desired.
The combination of brussel sprouts with OLEOLOX is especially good since the latter brings out the individual aroma of the specific vegetables.
103
103
OIL-PROTEIN DIET
VEGETABLES
Onion Soup
SWISS STYLE
Ingredients:
1 lb. onions 1/2 lb. rolled oats Salt Pepper Paprika
125 g OLEOLOX
Preparation:
The onions are cooked in the OLEOLOX until they become glassy (ie. heated just until they begin to brown). To this, add one litre of water. Bring to a boil, then add 1/2 lb. rolled oats to the boiling water. Cook this briefly, stirring constantly. Pass the whole mixture through a sieve or puree it in a blender. Add more water until the soup is creamy. Flavor with salt, pepper and paprika, but you can also wait to sprinkle with the red paprika alter filling the plates. This soup is tastier than one might expect.
104
104
OIL-PROTEIN DIET
VEGETABLES
Artichokes
WITH GARLIC SAUCE I
Ingredients
3 artichokes 6garlic cloves 1/4 litre Flax Seed Oil Juice of1 lemon
Salt
Peppers
125 g Quark (optional) 3 tblsp milk (optional)
Preparation:
Cut off the hard parts of the stem and the leafy tips of the artichokes. Boil them in salt water until the outer leaves come off when they are lightly pulled. Take the artichokes from the salt water and put them into a bowk The leaves that fall off are put into little bowls.
While the artichokes are boiling, prepare this simple, cold sauce:
Add pressed garlic cloves to oil. Then add the juice of 1 lemon and a little salt. This oil-sauce can be used to brush the artichoke leaves before they are eaten, together with the artichoke heart.
The following is a very nice combination:
Add 125 g Quark and 3 tablespoons milk to this garlic oil dip, and mix well. This type of garlic dip is very pleasing together with the artichoke leaves and the artichoke heart.
You can serve various vegetables that have simply been boiled in salt water; eg. beans, carrots, cubed celery root, peppers, asparagus, together with the artichokes and the above-mentioned sauce.
105
OIL-PROTEIN DIET
105
VEGETABLES
Artichoke
WITH QUARK/FLAX SEED OIL MAYONNAISE II
Ingredients:
5 artichokes 250 g Quark 150 g Flax Seed Oil 75 g milk 1 tblsp mustard 3 pickles Salt
1 tblsp parsley or chives, or marjoram
Preparation:
After removing the hard parts of the stems and the leafy tips, boil the artichokes in salt water. A garlic clove can be added to the water. While the artichokes are cooking (until an outer leaf can be pulled off easily), prepare the
following mayonnaise:
In a blender, combine the Flax Seed Oil, milk, mustard, salt &C quark. Lastly, add the dill pickles and puree everything until smooth. Finally, add parsley or chives to the mayonnaise. The parsley can be simply pureed along with the mayonnaise, but the chives are best
added finely chopped.
This mayonnaise is served as a sauce with the piping hot artichokes. Every separated leaf can be eaten with a little mayonnaise. Best of course, is the artichoke heart, richly covered with this mayonnaise. This dish is superb in a diet for the unwell, having a beneficial effect on both the liver and the fat metabolism.
106
106
OIL-PROTEIN DIET
VEGETABLES
Comfrey Root
WITH MAYONNAISE
Ingredients:
1 lb. comfrey root A little lemon juice 100 g Quark 3 tblsp Flax Seed Oil 3 tblsp milk Salt Ginger
Preparation:
Pour boiling water over the comfrey roots. They can now be easily peeled with a paring knife. Immediately put the peeled comfrey roots into water which contains a little lemon juice or apple cider vinegar (to prevent them from turning brown). Cook the roots in hot water or in a pressure cooker.
Serve the hot roots with the following mayonnaise: Combine milk, Flax Seed Oil and Quark in a blender.
Then add lemon juice. Lastly, add a good pinch of ginger and a little salt to the mayonnaise, pour it into prewarmed bowls and serve with the hot comfrey roots.
107
107
OIL-PROTEIN DIET
VEGETABLES
Asparagus with mayonnaise
HOT OR COLD
Ingredients: (For 4persons)
2 lb. asparagus 150 g Flax Seed Oil 75 g milk 250 g Quark 5 dillpickles 1 tsp mustard 1/2 banana Salt
Preparation:
Prepare the asparagus as usual: tie into bundles with a thread and boil them in salted water. While the asparagus is boiling, prepare the following mayonnaise:
First thoroughly blend the Flax Seed Oil, milk, mustard and a pinch of salt. Gradually add the Quark and mix this until smooth. Lastly, blend in at most 1/2 banana. This sauce is served with the hot asparagus.
Efolding the ends of the asparagus, draw the tips through the mayonnaise. Eat them hot. The taste is supreme! Phis asparagus dish makes a satisfying meal and is highly recommended for patients who have
difficulty passing water.
108
LAV}
OIL- PROTEIN DIET
Pal
VEGETABLES
Sauerkraut with PEPPERS
•
Ingredients:
2 nice peppersy either green or red 250 g sauerkraut 4 heaping tblsp yeast flakes
125 g OLEOLOX 4 tblsp pumpkin seed oil Salt
1 tblsp soya sauce
Preparation:
Remove stem and seeds from the peppers_quarter them and cut in half again crosswise. Melt the OLEOLOX in a preheated frying pan. Immediately add the cut peppers, covering them with a layer of sauerkraut and heat until hot. Sprinkle the sauerkraut with 4 tablespoons yeast flakes. While it is being heated, gradually add the pumpkin seed oil, so that the OLEOLOX won’t be overheated. With a spatula, carefully fold the mixture so that the layers are left relatively intact. Add a few dashes of soya sauce and serve with hot potatoes, rice or buckwheat. This dish can also be eaten without these side dishes because it has a high content of yeast flakes.
109
109
OIL- PROTEIN DIET
VEGETABLES
Sauerkraut
SIMPLE STYLE
Ingredients:
125 g OLEOLOX
1 tblsp pumpkin seed oil 250 g sauerkraut 1 onion Yeast extract Aromatic salt
Preparation:
Melt the OLEOLOX in a preheated frying pan
and heat the onion rings until they begin to
>
brown. Immediately add the sauerkraut. Mix well, add 2 cm of yeast extract from the tube and heat until hot. The sauerkraut may be cut a little smaller. MTiile still on the heating element, mix in a tablespoon of pumpkin seed oil. Some onion rings can be used to garnish at the end. Serve as a side dish to mashed potatoes.
110
110
OIL-PROTEIN DIET
VEGETABLES
Kale
Ingredients:
1 lb. kale
125 g OLEOLOX
3 garlic cloves 1 small onion Nutmeg
Blacky white, and cayenne pepper 1 tblsp condensed milk 1 tblsp soya sauce
Preparation:
Wash the kale, remove the stems and then boil in a layered pressure cooker (15 min. is enough). In the meantime, melt the OLEOLOX in a preheated frying pan. Immediately add the finely chopped onions and pressed garlic cloves. Heat on low heat only until the onions turn glassy. The garlic should also only be heated to browning. Pour this fat into a pre-warmed serving dish, and mix it with plenty of the three kinds of pepper and 1 tbsp soya sauce. Now mix the hot vegetable with the seasoned fat in the bowl. The kale is cut a little finer but not minced. Kale tastes better like this than with “Bratwurst”.
OIL-PROTEIN DIET
]
Lll
ial
VEGETABLES
Leeks
Ingredients: (For 4persons)
5-6 medium leeks 3 tblsp OLEOLOX 3 tblsp soya sauce
Preparation:
Remove the wilted parts of the leeks and wash the upper part of the yellow zone very thoroughly if necessary by slicing open the upper end of the solid stem. Cover the bottom of a dish with the green leaves and layer the tender yellow-white parts over them, lengthwise. Cover with water and cook until done, without adding salt. When the water has almost completely evaporated (if need be, one may have to pour off the extra liquid), pour OLEOLOX and soya sauce over this vegetable and serve immediately. The broth is delicious as a drink when it is flavored with paprika, OLEOLOX and soya sauce. „Where an abundance of fat is used (if that is appropriate for the patient), the fat should be bound by adding a tablespoon of yeast flakes so that the fat is not visible. The addition of protein in the form of yeast flakes is very healthy and is considered more
than just a flavoring agent.
112
112
OIL- PROTEIN DIET
VEGETABLES
Green Beens
Ingredients:
1 lb. green beans
3 tblsp OLEOLOX 2 garlic cloves Savory
1 tblsp soya sauce 1/2 tsp aromatic salt
Preparation:
Wash, de-string the beans and break them into pieces. Steam the beans in a little water together with a little savory and a whole garlic clove. In a bowl, prepare a sauce made of melted OLEOLOX, a crushed garlic clove, 1 tablespoon of soya sauce, salt and perhaps also paprika. Add the cooked beans to the sauce, mix well and serve.
The vegetable stock that is left over can be prepared as a drink by adding 1 tablespoon of the sauce that was prepared for the vegetable. Additional variations
are possible by adding 1 tablespoon yeast flakes, tomato paste, pritamin or grated cheese.
113
13
OIL-PROTEIN DIET
VEGETABLES
Fennel
Ingredients:
(Use 1 fennel tuber per person)
4fennel tubers A handful grated cheese 4 tblsp OLEOLOX 1 garlic clove 1 tblsp soya sauce
Preparation:
Remove the hard stem from the fennel tubers. Slice them in half lengthwise and lay them flat in a dish or pan. Boil the vegetable in very little water. Savory can
be added to the cooking water.
’While the vegetable is boiling, melt the OLEOLOX, add a crushed garlic clove, mix, remove from heat and add 1 tablespoon soya sauce. This sauce is poured over the fennel tubers when they are cooked (if the cooking water in the dish has not completely evaporated, pour it off and use it as vegetable broth). After covering the nicely arranged fennel tubers with the sauce, top with a handful of grated cheese. You can put them back in the oven for a few minutes, but not for too long because heating quickly reduces the digestibility of this dish.
114
OIL-PROTEIN DIET
VEGETABLES
Spinach i
Ingredients:
1 lb. spinach 2 garlic cloves Nutmeg Black pepper White pepper Salt
4 tblsp OLEOLOX
Preparation:
Remove only the very coarse parts of the stems. Spread the leaves out in a steamer with a wire insert. Pour one cup water in the pot, cover and steam until done (at most 10 minutes). The leaves should not be overcooked and should retain their green color. Meanwhile, melt the OLEOLOX in another pan, add 1-2 crushed garlic cloves and pour the warmed fat into a dish. Add a pinch of black, white or red pepper, a little freshly grated nutmeg (possibly extra powdered nutmeg) and salt to taste. Mix the spinach
leaves with this spicy sauce.
The spinach was boiled without salt. The spinach can be cut up quickly by cross-hatching with a knife in the serving dish. Most people prefer it served in this manner rather than in the pureed form.
115
115
OIL-PROTEIN DIET
VEGETABLES
Spinach ii
Ingredients:
1 lb. spinach 2-3 large onions 2 tblsp soya sauce 3 tblsp OLEOLOX A handful grated cheese
Preparation:
Wash the spinach and boil as described in Spinach I, using a wire insert. Unsalted water ensures that the spinach is not overcooked. When partially cooked, lay the coarsely cut onions over it, cover with soya sauce, re-cover and cook for a few more minutes. With a broad spatula, fold the vegetable layer in half, so that the onions are now “sandwiched.” Place this on an oblong platter and sprinkle with a handful of cheese. Before serving, pour the melted OLEOLOX over the top.
Flavor the vegetable water with a little salt, yeast flakes or yeast extract and soya sauce. Serve as a drink flavored with a little OLEOLOX.
116
OIL- PROTEIN DIET
VEGETABLES
Green Cabbage
EAST INDIAN STYLE
Ingredients:
1 small green cabbage
1 cup Flax Seed Oil
1 onion 2 garlic cloves Hot peppers or a pinch of Cayenne Pepper*
1 tsp curry
1-2 tblsp coconutflakes
2 tblsp OLEOLOX
Preparation:
Remove the stem and finely shred the cabbage. Boil for maximum 10 minutes in lightly salted water. In a separate dish, melt the OLEOLOX and heat the finely chopped onions, hot peppers or cayenne pepper and curry until the onions turn glassy. Add the coconut flakes. Flax Seed Oil, crushed garlic cloves and stir well with a wooden spoon. After straining the cabbage through a sieve, put it into the pan with the fat mixture, mix well and serve right away.

  1. Mix 3 tablespoons of unsweetened sea buck¬ thorn juice with a cup of grape juice and serve
    this as a sauce.
  2. A Quark/Flax Seed Oil cream No. 1 can also
    be served as a sauce.
    126
    125
    OIL-PROTEIN DIET
    DESSERTS
    Linovita in wine-jelly
    Ingredients: (For 5 people)
    250 cc grapejuice 250 ec white wine 8 g Agar-Agar 6 tblsp Flax Seed Oil 4 tblsp milk 2 tsp honey 200-250 cc Quark 1/2 tsp pureVanilla powder
    Preparation:
    Heat 250 cc of grape juice until almost boiling. Mix the Agar-Agar with some wine in a cup and stirring constantly, add it to the simmering grape juice. The rest of the wine is added gradually. In about 5 minutes, this wine jelly becomes clear and can then be divided into 5 small dessert dishes to cool. Prepare the Quark/Flax Seed Oil cream as described in No. 1 and 2. Distribute this vanilla cream among the dishes of wine jelly so that the Linovita cream sinks under the surface of the jelly. Serve when cool.
    127
    126
    OIL- PROTEIN DIET
    DESSERTS
    Fujiya Delight
    Ingredients: (For 3 people)
    250 cc grapejuice 250 cc pure currantjuice 8 g Agar-Agar Quark/Flax Seed Oil Milk
    Honey
    Vanilla cream (as in No. 1)
    Preparation:
    Heat the grape juice until almost boiling. Mix the Agar-Agar with the currant juice and stirring constantly add it to the grape juice; bring to a low boil for about 5 minutes. Set aside to cool. Divide this mass among 3 narrow, tall cups that have been rinsed in cold water. Ideally these cups should have a bottom diameter of 3-4 cm. Refrigerate to cool completely.
    Prepare a Quark/Flax Seed Oil cream (as in No. 1) with milk, honey, and vanilla. Turn the red jelly upside down onto glass plates, and put the Quark/Flax Seed Oil cream on the upper hall so that the top looks like the
    snow capped Mt.Fujiyama*.

SAUCES AND SIDE DISHES
A good cook and experienced gourmet knows that sauces give the meal a decisive note. An exceptionally good cook even knows “that the secret of good cuisine lies in the cor¬ rect choice and use of fats. Fats are to be added at the end, if possible ’. This is also the secret of the familiar, delicious Chinese cuisine. Fats should not be overheated. “Dead” fats rob the dish and the spices of their life essence. It is impor¬ tant to add the fat last, not to overheat it and furthermore, to choose the live, natural, highly unsaturated fats. Try the following experiment in your kitchen: prepare, for example, two curry sauces, using exactly the same recipe, one with margarine and the second with the Flax Seed Oil rich OLE- OLOX. Try both sauces side by side. The aroma o f the curry is incomparably fuller, nicer and milder using OLE- OLOX which contains natural oil. You can even add addi¬ tional Flax Seed Oil and the aroma remains invariably good. Fat is similarly essential for flavor in almost all dishes. As with fat, sauces represent the core of food preparation and should proceed with sensitivity; please use only well-pre¬ served spices. Do not use spices and herbs that are stored in paper bags, or old remains of formerly gathered herbs that you find in a container, but rather use good herbs and spices that are stored in separated tightly sealed jars. Combine things with expert knowledge and thoughtfulness. An ele¬ gant sauce pays testimony to a refined personality. This is valid for the hot sauces as well for the salad sauces that are based on the Quark/Flax Seed Oil mayonnaise. We know that good artists are great cooks. Very stimulating are the Syrian and the Turkish combinations of various kinds of nuts with garlic, pepper and paprika, in good, oil-rich sauces. These are interesting as a sauce or as a nut side dish
141
(continued)
to the vegetable platter. Seasoning herbs can always be used and stored as vinaigrette in a vinegar oil mixture. If one takes the meat and the pre-made meat preparations away from the homemaker, only then will they begin to display their capabilities as cook and master of the kitchen and table. If the cook gives his/her ideas and possible combina¬ tions full range, she will be able to give the dishes her own special touch. If it is true that “The way to the heart is through the stomach”, then delicious sauces have the capaci¬ ty to make the homemaker beloved by all.
142
137
OIL-PROTEIN DIET
SAUCES AND SIDE DISHES
Syrian Side Dish I
Ingredients:
50 g walnuts 50 g almonds 50 g hazeInuts 50 gpine-nuts 1 tsp paprika 1/2 tsp cayenne pepper 1 medium onion 2-3 garlic cloves 2 Tblsp Flax Seed Oil 2 Tblsp OLEOLOX
Preparation:
Put 2 tablespoons Flax Seed Oil in a blender and gradually add nuts, season with paprika and cayenne pepper, and now blend. Melt the OLEOLOX in a frying pan, add the finely chopped onions and crushed garlic cloves and heat until they begin to brown. Stirring constantly with a wooden spoon, add all of the nuts, oil and pepper. Stir only a few seconds before adding a cup of water. Bring to a quick boil, and then set aside.
Phis nut mixture is excellent as a side dish to vegetables, or by adding a little more water and a little salt, as a sauce served with either rice, buckwheat, potato or
with fresh fish dishes.
143
138
OIL- PROTEIN DIET
SAUCES AND SIDE DISHES
Syrian Side Dish II
Ingredients:
50 g walnuts 50 g almonds 50 g hazelnuts 50 gpine nuts
3 tblsp whole wheat bread crumbs 3-4 garlic cloves 1/2 cup (75 g) Flax Seed Oil Juice of1-2 lemons Salt
2 tblsp OLEOLOX
Preparation:
Mix the oil, lemon juice and nuts in a blender. Add the crushed garlic and blend again. Melt the OLEOLOX in a frying pan. Stirring constantly; add the bread crumbs, and after a few seconds (1/2 min.) add all of the nut-cream. Put this sauce into a bowl, where it can be mixed with either finely-cut endive lettuce or chicory salad. This is excellent in combination with 1/2 jar sweet & sour paprikas, using both the paprika slices and the mild vinegar.
For other variations, use dill pickles or other mixed pickles. II desired, a little apple cider vinegar can also be added.This combination is also appealing to our tastes.
144
OIL- PROTEIN DIET
139
SAUCES AND SIDE DISHES
Nut Paprika Sauce
Ingredients:
1/2 lb. onions 3 garlic cloves 1/2 lb. walnuts 1-2 tblsp sweetpaprika
1 cup Flax Seed Oil
2 tblsp OLEOLOX
Salt
Water
(optional:)
1 tblsp yeastflakes
and / or
2 tblsp soya sauce
Preparation:
Put the oil and the walnuts into a blender. Melt the OLEOLOX in a frying pan, then add the finely chopped onions. Heat until they begin to brown, and only then add the crushed garlic cloves and the paprika. Finally, add the walnuts with Flax Seed Oil. After heating this a few seconds, add enough water to make a creamy sauce and salt to taste. Other flavor variations are possible by adding 1 tablespoon yeast flakes or soya sauce.
143
§§
OIL-PROTEIN DIET
140
SAUCES AND SIDE DISHES
Curry Sauce
Ingredients:
125 g OLEOLOX
2-3 tblsp soya flour Aromatic salt 1 tblsp soya sauce 1/2 cup Flax Seed Oil 1/2 cup milk
1 cup rice water or vegetable broth 1 heaping teaspoon ofa good East Indian curry mixture
Preparation:
Melt the OLEOLOX in preheated frying pan. Immediately add the soya flour and stir with a wooden spoon until the soya flour is well blended but not browned. After a few seconds, add some watery liquid (any kind of vegetable broth or rice water, if available) _stirring constantly. After letting it boil briefly, add a heaping teaspoon curry, Flax Seed Oil and milk. The sauce should have a smooth consistency and no oil should be visible, l his sauce is very spicy and is excellent with rice dishes or buckwheat.
Thefollowing mistake is frequently made*, foods are cooked too long, causing the aroma to dissipate and the sauce becomes too spicy. Also, by damaging the fat containing Flax Seed Oil, the wonderfully, rounded aromatic flavor is compromised.
146
141
OIL-PROTEIN DIET
SAUCES AND SIDE DISHES
Horseradish Sauce
Ingredients:
125 g OLEOLOX
2-3 tblsp soya flour Herb salt
1/2 cup Flax Seed Oil 1/2 cup milk 1 cup vegetable broth 2 tblsp grated horseradish
Preparation:
In a frying pan, prepare the soya flour as described in No. 140 (curry-sauce). Puree the horseradish with the milk (best done in a blender) and add this to the hot soya sauce. If you like the horseradish sauce on the “sharp” side, serve without heating it again.
147
142
OIL- PROTEIN DIET
SAUCES AND SIDE DISHES
Fruit Sauces made with pure juices
Ingredients:
250 g cherryjuice, or currantjuice, or blueberryjuice with
250 g grapejuice 3 gAgar-Agar
Preparation:
Heat the grape juice. Dissolve the Agar-Agar with a little fruit juice and stirring constantly, add it to the hot grape juice. While it is cooking, gradually add the rest of the unsweetened juice. Set aside to cool. This fruit sauce is suitable as a dessert to compliment the sweet Quark/Flax Seed Oil creams, such as Banana-Cream or Vanilla-Cream, but it is also good with buckwheat dishes. According to taste, one can vary the flavor when using unsweetened cherry juice by adding
1 tablespoon Rum.
148
143
OIL-PROTEIN DIET
SAUCES AND SIDE DISHES
Tomato Sauce
WITH OR WITHOUT PAPRIKA
Ingredients:
125 g OLEOLOX 2-3 tblsp Soyaflour Aromatic salt 1 tblsp soya sauce 1/2 cup milk 1 onion
1-2 garlic cloves 1/2 lb. tomatoes or 1 tin tomato paste
(optional:) Peppers
1 tin pritamin or Sweet Er sour paprikas from thejar)
Preparation:
Prepare the soya flour sauce as described in No. 140. Melting the OLEOLOX in a frying pan, add the finely chopped onions. When they begin to brown, add the soya flour and the crushed garlic cloves. Proceed as in No. 140, using as the
149
143
OIL-PROTEIN DIET
(continued)
liquid 1/2 lb. tomatoes and 1/2 cup milk which have been pureed together in a blender. If fresh tomatoes are not available, substitute a tin of tomato paste from the health food store. Season with salt, soya sauce, and 1/2 teaspoon honey.
Other Variations:
A further variation of this tomato sauce is possible by adding paprika; for this use fresh, finely chopped paprikas, pritamin from the health food store or sweet & sour paprikas in a jar (from the health food store).
144
OIL-PROTEIN DIET
SAUCES AND SIDE DISHES
Soya Salad Sauces, sweet & spicy
Ingredients:
3 tblsp soya sauce 3 tblsp water
2 tblsp apple cider vinegar 1 Garlic clove 1 tsp honey 2 tblsp Flax Seed Oil or
2 tblsp pumpkin seed oil 1/2 tsp ginger 1 tsp shredded coconut
m
Preparation:
a) Simply mix the soya sauce, water, vinegar and honey Then add a pressed garlic clove. Finally, add the Flax
Seed Oil or the pumpkin seed oil. This sauce is excellent
with endive lettuce or chicory.
b) A very nice variation is obtained by adding shredded coconut, which has either been soaked over-night or
blended with the soya sauce.
c)Another variation is obtained by adding ginger.
d)Both the above variations, the shredded coconut or the ginger can be used separately or combined. Pumpkin seed oil can also be added, if desired.
You can find more uses for this soya sauce when preparing Chutneys or the various Quark/Flax Seed Oil mixtures.
151
Turkish Salad Sauce
Ingredients:
75 g Walnuts
2 tblsp Quark
2 tblsp Flax Seed Oil 2 tblsp OLEOLOX 3 tblsp whole wheat bread crumbs
3 garlic cloves Juice of1-2 lemons
1/2 tsp honey A pinch cayenne pepper Finely chopped dill Parsley
Peppermint leaves 1 tblsp milk
Preparation:
Blend the Quark, Flax Seed Oil, milk and lemon thoroughly. Add honey, salt, red pepper, finely chopped herbs and pressed garlic cloves. Stir everything together well and pour it into a bowl. In a frying pan, briefly warm the OLEOLOX and the bread crumbs and pour over the sauce in the bowl. Stir briefly so that the hot fat is stirred in and serve. Phis sauce can be served with a salad, a raw vegetable platter or combined with various kinds of grated vegetables, or with cooked vegetables.
152
146
OIL-PROTEIN DIET
SAUCES AND SIDE DISHES
Raw Apple Sauce
VARIOUS VARIATIONS
Ingredients:
1-1 1/2 apples perperson
A choice of: Applejuice Quincejuice Grapejuice Pure cherryjuice
Preparation:
Put a cup of apple juice in the blender (pure quince juice or cherry juice is also excellent). While the blade is rotating and with the lid on, add the seasoned apples. Makes much apple sauce with relatively small amounts of juice if you feed the apple pieces in gradually.
Raw apple sauce is easily digestible in this form, even for the ill. It can be consumed in combination with the buckwheat groats (No. 78 and 80) or with potato patties made from raw potatoes – a combination also easily digested by the unwell.
153
147
OIL-PROTEIN DIET
MENU SUGGESTIONS
Salad Platter, Vegetable Platter with Buckwheat
SALAD PLATTER
Combine endive lettuce, corn salad or cress, together with grated celery root or sliced cooked red beets. Garnish with pearl onions from a jar and grated kohlrabi. Everything is then covered with a mayonnaise (see No. 16) or with variaions
suggested in No. 17-24.
VEGETABLE PLATTER WITH BUCKWHEAT
Choose 3 or 4 types of vegetable. Each vegetable is flavored with a different spice: brussel sprouts with marjoram and soya sauce; spinach is half prepared with yeast flakes and soya sauce, the other half with soya sauce and nutmeg; sliced celery root, sprinkled with plenty of grated aged Gouda cheese. Serve these together with buckwheat, which is still granular in texture (see No. 79) or prepared as a porridge (see No. 78). Eleap the buckwheat in the center of the platter and arrange the vegetables in a ring around the platter
(for visual appeal).
quark/flax seed oil as a dessert
For dessert, choose one of the many Quark/Flax Seed Oil dessert recipes (eg: No. 132).
154
148
OIL-PROTEIN DIET
MENU SUGGESTIONS
Quark/Flax Seed Oil, prepared differently
VEGETABLE BROTH
Heat a cup of vegetable broth, perhaps left over from the previous day eg. spinach water, broth from leeks, celery, green beans, etc.). To 500 cc (2 cups) broth, add a little freshly grated nutmeg, salt, black and white pepper, 1 heaping tablespoon OLEOLOX and 2 heaping tablespoons yeast flakes. Serve this broth in soup cups
before the main meal.
quark/flax seed oil with potatoes
Boil the unpeel potatoes and serve with 2 differently flavored Quark/Flax Seed Oil mixtures.
For example, prepared as follows:
Blend 100 g Flax Seed Oil, 100 g milk, and 250 g Quark. Pour half of this into a bowl and mix it with a teaspoon of ground caraway and 1 tablespoon of whole caraway seed.
Puree the second half, still in the blender with about 200 g parsley.
Both mixtures are seasoned with a little salt and served with the potatoes. These Quark/Flax Seed Oil preparations can be further varied or enhanced by using the many recipes listed under Chutneys (No. 29-36) and Tscha-Tschi Variations (No. 37-55) or under Quark/Flax Seed Oil Mayonnaise (No. 16-24).
FRUIT FOAM NO. 123 FOR DESSERT.
155
149
OIL-PROTEIN DIET
MENU SUGGESTIONS
New Combinations
VEGETABLE BROTH WITH RAW ADDITIONS
Save the vegetable water from the cooking of spinach and/or carrots, leeks, celery, green beans, parsley roots. Flavor 250 cc (1 cup) of this broth with 1 tablespoon OLEOLOX, 1 tablespoon soya sauce, 1 teaspoon marjoram, 1 teaspoon borage, a pinch of aromatic salt, a pinch of white and black pepper, 1/2 teaspoon red paprika, and lastly, 1 tablespoon condensed milk. This hot broth is served right away in soup cups. The broth can be combined with the following:
In a blender, puree a raw carrot or kohlrabi with some soup broth, and add this to the hot vegetable broth. This warm raw food agrees very well with the ill and is also nice for the healthy person in winter.
RICE WITH SALAD
As a main course, one can choose either a rice or a buckwheat dish, for example, No. 86-89 or 78-80 with a salad platter, perhaps No. 70 with Banana Mayonnaise or simply the buckwheat soup No. 81.
LINOMEL VESUV
For dessert, the Linomel Vesuv No. 122, Frothy Wine Snow No. 124, or Fruit Foam No. 123 are suitable as a Quark/Flax Seed Oil preparation when served with the
main dish.
156
150
OIL-PROTEIN DIET
MENU SUGGESTIONS
A Small Meal
SALAD PLATTER WITH MAYONNAISE TOGETHER WITH
MASHED POTATOES
Simply serve a salad platter consisting of various salads, together with mashed potatoes or fried potatoes prepared with plenty of onions and
OLEOLOX.
157
151
OIL-PROTEIN DIET
MENU SUGGESTIONS
Suitable for the Very III
GRATED APPLE WITH LINOMEL
Instead of a salad platter, the raw food consists of a grated apple mixed with a tablespoon of Linomel.
SOUP WITH AN ADDITION
Serve a plate of soup prepared from well-seasoned vegetable broth, with added buckwheat groats as in No. 81. The buckwheat groats should be cooked separately, as a porridge or in a granular form, as in recipes No. 78, 79, 80.
WINE CREAM
The nutritional value of the menu is enhanced with a Quark/Flax Seed Oil cream for dessert; for example one that is flavored with 2 tablespoons of sweet wine, rum or cognac.
158
152
OIL-PROTEIN DIET
MENU SUGGESTIONS
A Quick Meal
SAUERKRAUT SOUP
Sauerkraut soup with buckwheat, prepared as in
No. 83.
PINEAPPLE WITH GINGER CREAM
For dessert, a Quark/Flax Seed Oil cream flavored with cinnamon and ginger, over a slice of pineapple or combined with half a ripe pear.
159
153
OIL-PROTEIN DIET
MENU SUGGESTIONS
A Small Menu
SALAD PLATTER WITH SEASONED BUCKWHEAT
A salad platter with green lettuce, finely chopped peppers and thinly sliced cucumber, all covered with mayonnaise (No. 16 or No. 17-24).
In addition, serve seasoned buckwheat with shredded coconut (see No. 82).
CHERRY BLOOD, HOT
Thereafter, serve a glass of hot, pure cherry juice (or grape juice), flavored with cinnamon
and nutmeg.
160
§§f
OIL-PROTEIN DIET
MENU SUGGESTIONS
Guests Join the Table
a) vegetable broth
A cup of clear vegetable broth, flavored with yeast flakes, OLEOLOX, paprika, soya sauce
and a little pepper.
b) salad extra fine
In a small dish, serve on a green lettuce leaf, celery-root salad with banana (No. 67), and garnish with red paprika or sweet & sour tomato
paprika from a jar.
C) NUT VEGETABLE PLATTER
A vegetable platter with fennel; celery-root as a vegetable, sprinkled with cheese or combined with the Syrian Nut paste (No. 137); spinach with onions; cooked carrots; savoy leaves covered with the Turkish Sauce (No. 145); together with whole rice, cooked to remain granular, with little salt.
d) dessert: linovtta-in-love
Linovita-In-Love for dessert (see No. 127 and No. 131)
161
155
OIL-PROTEIN DIET
MENU SUGGESTIONS
Menu with a Russian Accent
a)vegetable pulp broth
A well-seasoned vegetable broth with plenty of pureed tomatoes or tomato paste, flavored with milk or condensed milk before serving.
b)cheese souffle
In a small souffle form, serve a souffle consisting of alternate layers of celery root slices and grated
cheese, with a top layer of well-seasoned, granular
buckwheat (No. 79).
c)VEGETABLE PLATTER, EXTRA SPICY
Sauerkraut prepared over peppers, sprinkled with yeast (No. 108), together with mashed potatoes. All this is covered with hot OLEOLOX, made aromatic by adding a crushed garlic clove. Especially with this sauerkraut dish, the OLEOLOX can be given a pleasant aroma by adding a few tablespoons of yeast flakes to the fat instead of garlic.
d)vodka cream
Quark/Flax Seed Oil cream is flavored with lemon or orange juice, possibly mixed with coarsely ground hazelnuts and finally enhanced with Vodka.
162
MENU SUGGESTIONS
Having Fun with East Indian Variations
CHINESE PORCELAIN DISHES
10 small bowls, diameter 9 cm 10 small bowls, diameter 10.5 cm 10 flat Chinese bowls, diameter 10 cm 10 flat Chinese bowls, 6.5 cm
1 Soya Sauce jug, shaped like a little teapot, 5 cm high 1 Chinese teapot to make the green teas, 1 5 cm high 3 small bowls, diameter 16 cm 1 large bowl with a cover, diameter 25-30 cm.
THE MAIN DISH (FOR 6 PEOPLE)
A) 3 cups whole rice are boiled in 6 cups water. Add several drops of lemon juice to the boiling water so that the rice remains granular. When using whole rice, it is easier to produce a granular cooked rice. This rice is served in the large bowl with the cover, without added salt, without fat and without
any seasoning.
You can cut 4 bananas in half, lengthwise, cook them a little in a frying pan and arrange them over the rice.
B) For the small bowls with diameter 16 cm, prepare:

  1. Curry-Sauce No. 140
  2. Syrian Sauce I No. 137
  3. spicy, granular buckwheat No. 79
    163
    OIL-PROTEIN DIET
    (continued)
    C) Put the soya sauce in the small soya sauce jug, ready to serve.
    D) Side Dishes:
    Now thefun begins:
    a) As with No. 29/30, prepare the Basic Mixture for Chutney I, made with Quark and Flax Seed Oil, the Red Mixture Chutney II, made with apple and red beet juice; the Tscha-Tschi I with walnuts and garlic, and the Tscha-Tschi II with the sweet addition of apple juice, grape juice or a little honey No. 37/38.
    b) Side dishes for the 10 small bowls, diameter 10.5cm.
  4. Peel a tart apple and cut into 1 cm cubes.
  5. Prepare a long cucumber the same as the apple in 1.
  6. Do the same with dill pickles.
  7. Take 250 g pearl onions from a jar.
  8. Take 250 g sweet &C sour paprikas from a jar and cube
  9. Pineapple, preferably fresh, cut into small pieces.
  10. Shredded coconut, fresh or dried, serve as they are.
  11. Shredded coconut, slightly roasted, dry.
  12. Pine-nuts, briefly heated.
  13. Prepare garlic oil as follows: Melt 1/2 cup OLEOLOX in a preheated pan and heat very briefly (at most 1/2 minute) with 5 pressed garlic cloves. Do not allow the garlic to brown. Immediately afterwards, add 1/2 cup Flax Seed Oil. After stirring briefly, pour this oil into the tenth bowl.
    c) Into the smaller bowls (diameter 9 cm), put 1 tblsp.
    164
    IS
    OIL- PROTEIN DIET
    (continued)
    from each of the above side dishes (No. 1-9), that is- apple, cucumber, onions, etc. In each case, put a tblsp. of either Chutney I or Chutney II, or Tscha-Tschi I or Tscha-Tschi II over the contents and mix. Using the aforementioned side dishes 1-9 and the 4 ready pastes, you can prepare 36 variations without using the tenth side dish – the garlic oil. Adding 1 tblsp of the garlic oil to each of the 4 pastes gives you another 36 excellent variations. In this manner you can make more varia¬ tions of the 4 pastes; add them to the ten small bowls and mix.
    Into the tenth small bowl, put finely chopped dates. Pour the Curry Sauce over this (as prepared under B), and serve hot.
    d) In the large flat bowls, put:
  14. Onion rings, raw and sliced very thin
  15. Onion rings heated in the garlic oil in dish #10 until glassy
  16. thinly sliced almonds, (sliced with a slicing machine)
  17. Pritamin (a kind of paprika catsup)
  18. Tomato catsup
  19. Horseradish, pureed in milk, with a tablespoon of soya sauce over it
  20. Banana slices, piled high and sprinkled with red paprika
  21. 2 Tblsp Tscha-Tschi I with a tblsp Pritamin
  22. 2 Tblsp Tscha-Tschi II with a tblsp Pritamin
  23. 2 Tblsp Tscha-Tschi I with a knife-tip of coriander
    e) Now the 10 small flat bowls are still unused.
    It is fitting to offer particularly spicy-hot, strong dishes
    165
    156
    OIL-PROTEIN DIET
    (continued)
    in these bowls. For exampie, fill:
  24. 3 bowls with Tscha-Tschi I,
  25. 3 bowls with Tscha-Tschi II,
  26. 3 bowls with Chutney II.
    Now put 5 dashes of Tabasco into each of la, 2a, 3a, (the first bowls of 1, 2, 3);
    -a knife-tip of black, white and cayenne pepper into each of lb, 2b, 3b;
    -a teaspoon of sharp paprika or Pritamin into each of lc, 2c, 3c.
    (For lc, 2c, and 3c you could also use 1/2 teaspoon curry powder or ginger).
    In the 10th small bowl, put a tablespoon of the garlic oil (described under b, side-dish #10) with 5 dashes Tabasco, and a knife-tip of red paprika. Serve hot, preferably on a table hot-plate.
    Thefollowing can also be used as side dishes’.
    Auberginen Salad (Eggplant Salad)
    ^CTtole peppers Paprikas, thinly sliced East Indians baked flat-cakes or in this country (Germany), you can use rye crisp (Knaeckebrot) for the unwell person.
    166
    OIL- PROTEIN DIET
    157
    SPECIAL CIRCUMSTANCES
    For the Infant (i)
    Ingredients:
    3 tblsp Linomel 3 tblsp Oat Flakes 250 cc Water
    Preparation:
    Put oat flakes into cold water and bring to a boil.
    Add Linomel to the boiling gruel; bring to a quick boil, then let stand for 10 minutes to let it swell. Pass the whole mass through a very fine sieve. This gruel is very healthy for the infant and can be combined with a little milk. It is also valuable for regulating digestion.
    167
    OIL-PROTEIN DIET
    SPECIAL CIRCUMSTANCES
    For the Infant (2)
    Ingredients:
    (See Recipe No. 157) adding 50 cc CarrotJuice
    Preparation:
    Prepare the gruel as in Recipe No. 157 – 1. Combine the freshly pressed carrot juice with the hot gruel and give to infant to drink right away. The freshly pressed juice must not be left to stand a long time before it is used.
    For the Infant (3)
    Ingredients:
    (See Recipe No. 157 – 1) adding 50 ccfreshly squeezed Orange Juice
    Preparation:
    Prepare the gruel as in Recipe No. 157 – 1, and add freshly squeezed orange juice.
    168
    OIL- PROTEIN DIET
    160
    SPECIAL CIRCUMSTANCES
    For the Infant (4)
    Ingredients:
    (See Recipe No. 157 – 1) adding 50 cc Grape Juice
    Preparation:
    Prepare the gruel as in No. 157 – 1, and mix with 50 cc white or red grape juice.
    For the Infant (5)
    Ingredients:
    (See Recipe No. 157 – 1) adding 2 Tblsp veryjinely gratedApple
    Preparation:
    Prepare the gruel as in No. 157 – 1, and combine it with a very finely grated apple. Give to infant
    to drink right away.
    169
    OIL- PROTEIN DIET
    ©SSI
    SPECIAL CIRCUMSTANCES
    For the Very III (I)
    Ingredients:
    (See Recipe No. 157 – 1) adding 150 cc Orange Juice or Orange and Grape Juice mixed’ or Cherry Juice, or red or black CurrantJuicey or Blueberry Juice,
    (each mixed with an equal amount ofGrape Juice)
    Preparation:
    The Linomel-Oatmeal gruel as in No. 157 – 1, can form the base for a wide variety of tasty combinations that are both nutritious and eas ily digested by the very ill person.
    Combine 150 cc Linomel-Oatmeal gruel with 150 cc of orange juice or 150cc of grapefruit juice or 1 50 cc of any of the fruit juices men¬ tioned, mixed half and half with grape juice. These unsweetened juices are very beneficial and easily tolerated by the ill in this combination, even when pure juice is sometimes not (also see
    Desserts No. 122-136).
    170
    OIL- PROTEIN DIET
    163
    SPECIAL CIRCUMSTANCES
    For the Very III (2)
    Ingredients:
    (See Recipe No. 157 – 1) adding Quark/Flax Seed Oil Cream with Vanilla as prepared in No. 1 dr 2.
    Preparation:
    Prepare the Linomel-Oatmeal gruel as in No. 157 – 1, and put it into a soup cup. Cover the still hot gruel with 2 tblsp of the firm and well mixed Quark/Flax Seed Oil Vanilla Cream as in No.l and 2, or No. 131.
    For the Very III (3)
    Ingredients
    (See Recipe No. 157 – 1) Quark/Flax Seed Oil Cream with Lemon 1 tblsp almondpuree
    Preparation:
    Having prepared the Linomel-Oatmeal gruel as in No. 157 – 1, finally fold in 1 tblsp of almond puree (from the health food store). Cover with 2 tblsp of
    Quark/Flax Seed Oil Lemon Cream.
    /
    Serve in a soup cup.
    171
    OIL-PROTEIN DIET
    165
    SPECIAL CIRCUMSTANCES
    For the Very III (4)
    Ingredients:
    (See Recipe No. 157 – 1) Quark/Flax Seed Oil Lemon Cream with Banana.
    Preparation:
    Prepare the Linomel-Oatmeal gruel as in No. 157 – 1, and put into a soup cup. The Quark/Flax Seed Oil Lemon Cream as in No. 1 is prepared separately and spooned over top
    of the gruel drink.
    172
    OIL- PROTEIN DIET
    Pa
    SPECIAL CIRCUMSTANCES
    For the Very III (5)
    Ingredients:
    (See Recipe No. 157 – 1) 1-2 tblsp Red Wine 1 oz. Vodka, or Cognac, or SliboivitZy or “Kirsch” or Rum
    Preparation:
    Prepare the Linomel-Oatmeal gruel as in No. 157 – 1, lastly adding 2 tablespoons red wine. Fill into a soup cup and cover with 2 tablespoons of a Quark/Flax Seed Oil Cream, flavored as in No.l, No. 127 or 131. It is important that the strong alcoholic drinks are mixed into the Quark/Flax Seed Oil Cream separately as per instructions in No. 127 and 131.
    173

OIL- PROTEIN DIET
GUIDELINES TOWARD BETTER HEALTH
Forbidden for the Unwell
Forbidden are all fats, other than Flax Seed Oil and OLE- OLOX as well as white sugar and preparations containing white sugar. Natural sugars, as present in fruits are allowed. Strictly avoid all types of sausages and processed meats, all baked goods from the pastry shop (the combination of hydrogenated or animal fats with sugar is detrimental to good health). If one must eat out, it is very important to pay attention to the right choice of fats. If the occasion arises, it is sometimes possible to ask that dishes be prepared for you with OLEOLOX. ^Cflthin the framework of the Oil-Protein Diet regimen, scrambled eggs or fried eggs prepared with bacon or lard can cause problems.
Poultry and game with added preserving agents can also exert a negative influence if ones health is unstable.
While Travelling
With the Oil-Protein Diet, you can protect yourself against harm while you are travelling by ordering fresh flsh, such as trout, pike or carp.
Strictly avoid canned flsh, crab and other products from the deli, because they frequently contain artificial colouring agents and harmful chemical preservatives.
While travelling, you can always care for yourself with Linomel and hot or cold milk, and/or fruit juices.
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Cod-liver Oil?
The formerly esteemed cod-liver oil was beneficial on account of its poly-unsaturated fatty acids. Recently, it has become com¬ mon practice to heat the cod-liver oil in high temperatures in order to give it a longer shelf-life. The consequence is that cod- liver oil which has been treated in this manner causes serious health damage. The same is true of many oils in canned fish.
A Guide out of the Maze of Nutrition Advice
One must ask what is valuable and important, what is less important, and what is hazardous to one’s health because of chemical additives. One must not only ask “What is forbidden or allowed?” “Vitamins” are necessary; they are present in fresh fruits and vegetables in adequate amounts, as are the necessary “trace elements”. Man cannot live from these alone!
The three basic elements of nutrition, carbohydrates, proteins and fats must under all circumstances be balanced. The basic nutrient “fat” is essential for life, as it is centrally significant for every vital function. Compared to all other nutrients, it con¬ tains by far the greatest force of energy which the body can access immediately.
“Fats” contain a life-giving principle in their
WEALTH OF ELECTRONS.
Heart attacks, cardiac arrest,
Fatty liver with irregular gall bladder functions,
Tumor formation,
Arteriosclerosis,
Rheumatism and joint diseases,
Dry mucous membranes, also in the stomach and intestines, are all symptomatic of the exclusion and “non-integration” of fats.
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All living tissue says “No!” to the fats foreign to the body. This is clearly expressed through the isolation and rejection of the electrically-neutral, lame fats. These symptoms of pathological fat-metabolism cannot be corrected by the subsequent with¬ drawal of all fats. Eliminating harmful fats is indeed necessary, but genuine help is only possible by supplying “good fats”. Water soluble fats are being highlighted here. The fats in Flax Seed ie: the electron-rich fats, which attract protein through their electrical potential, become water soluble when they combine with “good proteins”, as are present in Quark. They prevent the pathological isolation of fats and promote the secretion of mucous in all organs and mucous membranes. They load the energy supply necessary for the impulses that regulate heart activity. They attract oxygen and create oxygen reserves, which are equally important to the athlete as well as the convalescent.
Sports Diet
A “Sports Diet” must be light. Massive doses of ingested nutri¬ tion in the stomach hamper performance. Concentrated, easily activated energy sources however, work efficiently and effec¬ tively for the sprinter as well as the marathon runner requiring more enduring breathing capabilities
With this in mind, the following is recommended:
For breakfast, the Linomel-Muesli, described in No. 1-15.
It contains 300-400 calories. For fat, only OLEOLOX should be used. No heavy fats! If lean meat is desired, then it must be preservative free. Preservatives, being respiratory toxins, impair performance. The chemicals used to fatten animals also reduce the top performance levels of the athlete. The daily ration within the context of the Oil-Protein Diet contains 4000 calo¬ ries. This is as important for the athlete as for someone doing hard physical work, as well as the convalescing patient. Naturally, the amounts can be reduced later.
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Breakfast for Young People
“A full stomach doesn’t like to study!” So goes an old Latin proverb. Everyone knows how meals that are difficult to digest impair our ability to think.
If, for their morning recess, we give children sandwiches filled with sausage and spread with indigestible fats, we will find in their blood all the symptoms associated with digestive fatigue that follow an enormous meal.
Childrens’ ability to perform in school is definitely improved and the tendency to tire easily reduced, when breakfast sup- plies them with enough, concentrated, energy-packed and easi- ly digested nourishment (a little fruit serves as an adequate mid-morning snack). For the main breakfast they are given the Linomel-Muesli (described in No. 1-15).
Once children have tried this breakfast, they won’t want any¬ thing else any more, and rightly so!
In the Oil-Protein Diet, there are guidelines to show how the very ill person, the mostly healthy person who “can’t tolerate any fat”, the person doing heavy physical work, the person who does “mental work”, and the athlete can avoid the bur¬ densome effects of foods that are hard to digest. Even in our times, with the many burdens caused by our civilization, it is still possible to preserve or get back our health, as well as our ability to perform.
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