Date: April 27th 2001

Online Health & Nutrition
Spirit of Health


Here is the Ninety Eighth issue of our online newsletter,
"Spirit of Health." We bring you articles which are always
beyond the mainstream medical school of thought, and may
be educational to the alternative minded, as well.

An online version of this Newsletter, plus records of all
of the back issues of the Newsletters, can be viewed by clicking -
http://www.healthfree.com/health/newsletter/index.html

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THE REGENERATIVE DIET - Part 6

by Dr. John Christopher

Dr John Christopher practiced for a number of decades healing
thousands of people by getting them to change their diet choices
and using herbal combinations. The following thoughts by him
on the Regenerative Diet, impart the wisdow of what worked to
heal each of his patients.

Many people find agreement in the concept that
fresh raw fruits and vegetables are healthier for you than
processed food, cooked to death food and heavy amounts of
meat, dairy or poultry. The problem lies in how to do it. A big
part of this difficulty is in the lack of information about what can
be combined which is interesting, varied and health producing,
at the same time. This Newsletter, and the one to follow, is
intended to give us all a number of ideas to use in creating an
appealing transition to an effectively regenerative diet.

RECIPES

Pg. 554 Make your own salad dressing:

"Your salads will be brightened in flavor with a dressing.
The following are some of the ingredients to use in your
dressings; vary them and make different combinations
according to your taste:

1. The first ingredient will be an oil, and the best of all oils
is olive oil; but always be sure it is fresh, first-pressed
(other than first-pressed is not as good), and of a good
name brand. Safflower oil and some of the other vegetable
oils are good, though not in the same class as olive oil.
But do not use animal fats or oils from mineral products
(such as mineral oil).

2. The next ingredient for the base is either lemon juice (fresh)
or apple cider vinegar to taste. Do not use malt or other types
of vinegar.

Page 554
3. Almost all herbal condiments (those that are not man-made)
are good to use. A touch of cayenne, paprika (also good for color),
black pepper (freshly ground pepper corns are more flavor able
than the commercial grinds), parsley, celery seed, thyme,
sweet basil (our favorite--and also sprinkle the dried flaked basil on salads):
you can go on and on with wonderful tasty herbs. For those who
like the sweet touch, honey, raw sugar, maple sugar, or a little
sorghum may be used. And for us, no salad dressing is complete
without garlic. Either use a garlic press or grate the garlic finely
from the fresh clove. Use a little or as much as you like, to taste.
Some folks just like a rub of a garlic clove on the dish before
tossing the salad, but to us this is like washing your hands with
gloves on and we like it either in the dressing or in the salad itself.
Finely-grated onion or onion juice, a good tomato paste, a touch
of good sea salt (without iodine or other additives), or vegetable
broth powder may be used for variety. From these ingredients
you can do wonders in making numerous dressing combinations.

To make mayonnaise:

This is one time a raw egg can be used without being a mucus
menace, as the lemon juice or vinegar will offset its bad traits
to some extent. Use the egg by beating thoroughly the whole
egg (whites and yolk) for at least five minutes with a hand
beater (or proportionately with an electric beater); add salad oil
to this, a few drops at a time, continuing to beat while the oil
is being added. Then mix in salt, pepper, and lemon juice to taste.
This is the basic formula for mayonnaise, but by adding substitutes,
you can create a wide variety of dressings to your own liking.

Pg. 555 Create your own salads:

The basis of the standard transition salad is either coleslaw
or carrot, or in combination. Here are a few combinations
you may like and wish to use, but the challenge and the fun
of the program is to create your own, using the scope of
limitation suggested, and remember, simplicity is always best.
You will notice that proportions are in "parts," not cups or pounds.
This is so you can make the amount you desire, for 1 or 20,
simply by enlarging the parts in the same proportion. A part
as we use it would be the equivalent of a cup."


A great addition to the salad, to make it a fully
nutritious meal, is to sprinkle two to four tablespoons of Vital
Nutrition Plus over the salad ingredients just before putting on the
dressing. Then mix the salad, VNP and dressing altogether. Quite a
delicious way to take your raw food and VNP each day.

SALADS

Pg. 555 Standard or Natural Combination Salad:

Large bowlful Lettuce (preferably the dark green leafy kinds);
4 parts Radishes (3 parts if strong)
4 parts Tomatoes, chopped
2 parts Parsley, cut extra fine
Cut or shred lettuce very fine and add the other three
ingredients; add desired dressing (and VNP).

Pg. 556 Cabbage Salad:

2 parts Cabbage
1 part Peppers (green sweet), finely chopped
2 Tbsp Lemon juice or apple cider vinegar
2 Tbsp Mayonnaise dressing (our recipe only)
Paprika or chopped pimento

Lettuce
Toss first 3 ingredients well and serve on
fresh crisp lettuce leaves. The paprika or chopped pimento
may be sprinkled on for decoration (a pretty salad is a pleasant
one to eat).

Spring Salad:
1 ea Large bowlful Cabbage, chopped
1 part Radishes, cut fine
1/2 part Peppers (sweet green), finely chopped
1 part Green onions, chopped fine
1/2 parts Tomatoes, chopped
1/2 part Cucumbers, chopped with skins
Radishes
Toss well with your favorite dressing
(and VNP). Garnish with olives and/or radishes.

Pg. 556 Apple and Celery Salad:

2 parts Apples, cubed (Sprinkle immediately
with fresh lemon juice to preserve coloring)
1 part Celery, chopped
1/4 part Parsley, chopped
1 part Seedless raisins
2 TBSP Mayonnaise dressing (our recipe)
Lettuce Mix well all ingredients and serve on bed of crisp lettuce.
Pg. 556 Cooked Combination Salad:
Cooked Combination Salad:
1 part Carrots, cooked and diced
1 part Peas, cooked
1 part String beans, cooked and chopped
1/2 part Celery, raw and finely chopped
Mayonnaise (our recipe only)
Lettuce
Mix all ingredients, add mayonnaise to taste,
(VNP), and serve on crisp leaves of lettuce. Please note: Whenever
the word "cooked" is used, realize it means low heated.

Pg. 556 Carrot and Raisin Salad (an old favorite):

2 parts Carrots, coarsely shredded
1/2 part Seedless raisins (soak for 2 hours)
1/2 part Celery, finely chopped
Mayonnaise (our recipe only)
Mix thoroughly (with VNP) and add
mayonnaise to taste.

Pg. 557 Stuffed Prune Salad:

Prunes
Almonds
Paprika
Cottage Cheese
Lettuce
Mayonnaise (our recipe only)
Cook prunes, cool thoroughly, and fill
the center with cottage cheese. Place one blanched almond
in center of cottage cheese. Serve on lettuce leaves with
mayonnaise and a touch of paprika.

Pg. 557 Pea and Cauliflower Salad:

2 parts Cauliflower
1 part Peas, cooked
1 part Parsley, finely chopped
Mayonnaise (our recipe only)
Lettuce
Low heat cauliflower until sweet and break
into small pieces; add peas and parsley. Place on bed of
lettuce leaves (sprinkle on VNP) and add mayonnaise to taste.

Pg. 557 Coleslaw, Mexican Style:

2 parts Red cabbage, finely sliced
1/2 part Celery, chopped
1 part Red kidney beans, cooked
1/4 part Onions, chopped
1/4 part Chives, chopped
1/4 part Peppers (sweet green), chopped
Lemon juice
Olive oil
Paprika
Toss together first 8 ingredients ( with VNP)
and sprinkle with paprika.

Pg. 557 Asparagus Salad:

Asparagus, low heated and cut into 2 or 3 inch lengths
Mayonnaise or your choice of dressing
Pimento, chopped or in shreds Lettuce
Arrange asparagus on a bed of lettuce leaves, add dressing,
(VNP powder) and decorate with pimento.

Pg. 557 Coleslaw, Serbian Style:

1 part Cabbage, finely sliced
1 part Celery, coarsely chopped
1/4 part Onions, finely chopped
1/4 part Olives, minced
1 Tbsp Pimento, chopped Olive oil
Lemon juice or apple cider vinegar
Toss all ingredients together and serve.

Pg. 558 Russian Salad:

2 parts Carrots (raw), diced
1/2 part Onion, finely chopped
1/4 part Watercress chopped (use more or less as desired)
2 parts Celery, diced
2 Tomatoes, sliced (ripe)
Mayonnaise (our recipe only)
Lettuce
Mix first four ingredients (along with VNP), add mayonnaise
and garnish with tomato slices. Arrange on a bed of lettuce leaves.

Pg. 558 Apple and Carrot Salad :

1 part Apples, cubed (soaked in lemon juice)
1 part Carrots, chopped
1/2 part Celery, chopped
1/4 part Onions, finely chopped (more or less to taste)
1/2 part Dates, finely sliced
Olive oil
Lemon Juice Mix all ingredients and soak
for 15 minutes for flavor accentuation.

Pg. 558 Fruit Salad a la Apple Shell:

Apples, of your choice
Grapefruit
Pineapple = equal parts
Cherries
Lemon juice
Honey
Cut off tops of apples and scoop out meat.
Chop the apple hearts with grapefruit, pineapple and cherries;
add lemon juice, (VNP) and sweeten with honey. Place into the apple
shells and sprinkle with grated coconut.

Pg. 558 Summer Salad:

1 part Watercress, chopped
1/2 part Cucumbers, diced with skins on
1/2 part Tomatoes, chopped
1/2 part Celery, diced
Olive oil
Lemon juice or apple cider vinegar
Pimento strips, Lettuce
Toss well and serve on crisp lettuce leaves;
garnish with pimento strips.

Pg. 559 Waldorf Salad:

1/2 part Lemon juice
1 1/2 parts Apples, diced (tart and crisp)
1 1/2 parts Celery, diced
Mayonnaise (our recipe only)
English or Black Walnuts
Lettuce
Mix first three ingredients well and drain off
lemon juice- add mayonnaise and serve on lettuce leaves.
Garnish with walnuts.

Pg. 559 Asparagus and Cauliflower Salad:

Asparagus, cut into 2 or 3 inch lengths
Cauliflower, break into small pieces
Pimento
Lettuce
Mayonnaise (our recipe only)
Low heat asparagus and cauliflower separately. Serve on
lettuce leaves with mayonnaise;( sprinkle on VNP) and
garnish with pimento.

Pg. 559 Spinach and Carrot Salad:

1 part Carrots, raw grated
1 part Spinach, raw chopped
1 part Coleslaw
Lemon juice
Mayonnaise (our recipe only)
Ripe olives
Lettuce
To spinach and coleslaw add lemon
juice and let soak for 10 minutes. On leaves of fresh, crisp
lettuce arrange a layer of coleslaw first, then a layer of chopped
spinach, and last a layer of grated carrots (sprinkle VNP between
each layer). Place a spoonful of mayonnaise in the center for decoration.

Brazilian Style Salad:

1 1/2 parts Strawberries, ripe
1 1/2 parts Pineapple, cubed (fresh, if possible)
12 Brazil nuts (blanched and thinly sliced)
4 Tbsp Lemon juice
Lettuce leaves
Mayonnaise (our recipe only) Marinate first
three ingredients in lemon juice. Arrange lettuce on plates in
rose shape; fill crown with above mixture (sprinkle on VNP).
Cover with spoonful of mayonnaise. Decorate with strawberries.

Pg. 559 Date Celery Salad:

Celery & Dates =Equal parts
Lettuce leaves
Chop celery and dates and serve on lettuce with mayonnaise.

Pg. 560 Elimination Salad:

2 parts Coleslaw
2 parts Spinach, chopped
1 part Peas, fresh green
1 part Celery, chopped
Olive oil
Apple cider vinegar or lemon juice
(sprinkle on VNP) Toss well and serve.

Pg. 560 Onion Salad:

2 parts Cabbage, finely sliced
1 part Red onions, sliced
1 part Tomatoes chopped
1/2 part Parsley, coarsely chopped
2 TBSP Mayonnaise (if desired, add more to taste)
Radishes
Paprika Toss well first five ingredients
(sprinkle on VNP) and add paprika and radishes for garnish.

Pg. 560 Watercress Salad:
Watercress Salad:
Watercress, chopped
Tomatoes, chopped
Lettuce
Toss watercress with tomatoes (sprinkle on VNP)
and place on bed of lettuce.

Pg. 560 Mock Chicken Salad:

2 parts Cabbage, sliced finely
1 part Celery chopped
2 Tbsp Onion, finely chopped (or more to taste)
1/2 part Peppers (sweet green), finely chopped
1 part Nut loaf (cold), cubed (See Nut Loaf recipe)
2 Tbsp Mayonnaise (our recipe only)
Olives
Lettuce leaves
Mix first six ingredients thoroughly (along with powdered VNP).
Arrange on fresh, crisp lettuce leaves and decorate with olives

Tossed Salad:

Large bowlful Lettuce leaves
2 parts Tomatoes, chopped
1 part Onions, finely chopped
1 part Celery, chopped
1/2 part Chives, chopped
1/2 part Spinach, raw chopped
1/2 part Parsley, chopped
Oil and vinegar dressing Toss vegetables well
(sprinkle on VNP) and add dressing.

Pg. 561 COOKED RECIPES

Pg. 561 Serbian Vegetable Goulash (a favorite from the Balkans):

Onion, sliced and lightly browned in olive oil
Cabbage (red or white), coarsely sliced
Sweet peppers, sliced
Tomatoes, sliced or chopped
Touch of salt or pepper (if desired)
Low heat browned onions, cabbage, and sweet
peppers using a little olive oil or a very little water. Add tomatoes
(VNP powder)and salt and pepper, and finish stewing."
______________________

Vital Nutritrion Plus is available in 14 ounce powder form and
in 600 capsule canisters. For more details, click on the following -

Herbs for Nutrition - Vital Nutrition Plus
http://www.healthfree.com/health/herbs/vitalnutri.htm

For ordering information go to -

Soutern Botanicals Printable Order Form
http://www.botanicals.net/shops/shopbotanic/botaniform.htm

---------------------------

Sincerely,

Ron Radstrom

e-mail: healthfree@healthfree.com

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