Apple Juice Recipe
Ingredients
2 apples cut up and cored. Golden delicious, Fuji, and Gala are the best for juice. There is another variety called Gravenstein from Sebastopol California in the Russian River area of California. What I love about these apples is they cannot be stored. Gravenstein apples have a short peak season and for this reason, they make a really sweet delicious juice.
Apple seeds contain arsenic and are to be avoided.
Instructions
Put apples through an apple-slicing device or cut out the seeds and slice into wedges. Place wedges through the juicer.
When making my daily juices, I juice the apples first and without cleaning the juice machine, I will then juice the cabbage. This yields a much sweeter and less sulfuric cabbage juice. I drink all juices immediately or within 20 minutes so they do not develop a yeast ferment which causes my liver cysts to grow.
Yield: 6 ounces of apple juice
COMMENT
The cabbage juice, used to be difficult for me to get down. I have another recipe that might make it easier. Juice an apple (gala or golden delicious) first, pour half of the apple juice into a shot glass. Without cleaning the juicer or the container to catch the juice, juice a quarter of a cabbage with 5-7 almonds, in with the cabbage. Drink the cabbage juice and follow it with the apple juice chaser.
I found if cabbage is mixed with any juice other than apple, this increases the sulfurins in the cabbage juice and makes it much more difficult to drink. Sometimes cabbage is a bit pungent. To cut this I juice an apple first, then the cabbage.
Cabbage Juice Recipe 
Ingredients
1/4 cabbage savoy (sweetest), green, red (high in iron)
5-7 almonds
Instructions
Slice in wedges that will easily fit through the opening of the juicer. Juice a portion of cabbage then about 5 almonds then more cabbage.
Yield: 2 ounces of cabbage juice
and another Cabbage juice
I use a juicer machine.
Cut and core an apple removing the seeds. Apple seeds contain strychnine. Put the apple slices through the juicer. Reserve this apple juice as a chaser for the cabbage juice. Without cleaning the juicer, slice a quarter of a cabbage so the pieces can easily fit through the juicer. This can be green or red cabbage. I find Savoy cabbage to be the most pleasant tasting. I put this through the juicer and then I put about 10 almonds through the juicer as well. I drink the cabbage almond juice first and follow it with the apple juice
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Salad
I was served the following salad last night with vegetable curry samosas. This salad was delicious.
Mixed organic greens salad with pumpkin seeds, dried cranberries, match stick carrots, zucchini, with raspberry vinaigrette
Handful of organic spring greens
Tablespoon of dried cranberries
Make matchstick carrots and zucchini
Scatter pumpkin seeds over the top
Lightly dress the salad with raspberry vinaigrette
Raspberry vinaigrette
3 tbsp raspberry vinegar or lemon juice with fresh raspberries will also do
1/8 teaspoon Himalayan crystal sea salt
1/8 teaspoon freshly ground pepper
1 small shallot
1 tsp mustard
1 tsp tupelo honey
5 tbsp olive oil
Puree ingredients in blender
2 – 3 raspberries tossed whole into vinaigrette
Refrigerate. Shake before drizzling over greens.
Vegetable curry
I make with onions, garlic, carrots, cabbage, zucchini, cut up peeled sunchokes, rutabagas or any other 4 combo of vegetables (excluding only tomato, potato, peppers, eggplant). Once the vegetables are cooked, I add turmeric to the veggies. I pour coconut milk flavored with a few saffron threads over the vegetables and serve this with brown rice or spelt chapattis.
more details to follow
Delicata squash
Baked delicata squash with paper wrapped miniature vegetables in a rice or almond cream sauce. Delicata is a long slender golden squash that tastes so sweet; when first tasted in Chicago, I questioned the chef if he had added any sugar or honey to the roasted squash? He told me no, that was exactly the flavor of the vegetables enhanced with freshly ground spice–a sprinkle of nutmeg. I slice it in half, scoop out the seeds (dry the seeds for planting at a later date), and lay it upside down and bake on a glass or stainless steel cookie sheet for about 30 minutes in a moderately hot oven about 375º
I steam little onions, little mini zucchini, cut up baby carrots, peas, or any other 4 vegetables available. Once the delicata is roasted and when turned over the color appears golden and caramelized, I place the wrapped and steamed veggies into the cavity of the squash pour over it the juices trapped by steaming the veggies in patypar. I mix these juices with a little almond cream. more details to follow
Avocado or Spinach Spelt Pasta
I make my own pasta and I use a stainless steel pasta maker made in Italy available on eBay for about $20. When you make your own pasta, the pasta in the king of the dish here and the flavor of the pasta dominants. Served with mushrooms, onions, and peas with a cream almond sauce. more details to follow
Saffron mushroom apple risotto
Mushroom apple saffron risotto made with brown sticky risotto rice surrounded with roasted root vegetables fanned around the plate consisting of roasted sweet beets (especially good for the liver), carrots, parsnips, roasted onions, and roasted garlic. more details to follow
Fats useful for livers
Avocado, coconut, olive oil (limit to one ounce/day), almonds, and possibly hemp seed oil, hemp seed butter.
Roasted beets, apples, onions casserole
This recipe is from Deborah Madison (my favorite chef and cookbook author). Roasting beets intensifies their sweetness. Roast the 3-4 (depending on their size) beets ahead of time for about 1 hour at high heat 425º over by placing them in a shallow glass dish and partially adding water. Allow the beets to cool and the skins will slip off. Chop the beets, (2) large gravenstein, or golden delicious apples, add to this a few slices of onion and put it all into a covered baking dish. Add a squeeze or two of fresh lemon. Allow it to meld together and bake about 45 minutes. Stir about half way through to pour the red juices over the dish.