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Gypsy Boots says, "These recipes are meant to introduce you to healthful, vegetarian eating, as well as to share with you some of my favorites over the years. I not only hope that you will try them, but that you will enjoy them and that they will inspire you to create new dishes and drinks of your own. Some of them were created by my wife, Lois, some have been offered by friends, and some were once served in my Health Hut! All are healthful and delicious. ENJOY!"

Salad Recipes

Sorrel Salad

1 cup chopped sorrel    1/2 cup chopped watercress
1 tsp olive oil

Sorrel is also known as sour grass and can be used to 
make a very tart and tasty salad. Mix all ingredients 
and if  you wish, cover the top with fresh organic 
tomato slices.

FLOWER AND VEGETABLE SALAD

2 cups thinly sliced cucumber    1/2 cup chopped onion
1/2 cup chopped bell pepper      
1 cup tomatoes (small pieces)      
3-4 minced or chopped nastrtium leaves

Mix all ingredients in a salad bowl, using chopped 
green nasturtium seed pods instead of leaves if you 
prefer. If the salad is not moist enough, you may add a 
tsp of safflower or soy oil.

BLOOD BUILDER SALAD

1 cup chopped raw spinach     1/2 cup minced parsley
1 cup chopped watercress      1/2 cup minced alfalfa

Mix all ingredients and serve with an oil or homemade 
mayonnaise dressing.

COLE SLAW

1/4 head green cabbage    1/2 lemon     onion
1/4 head red cabbage      1 TB oil      pinch salt

Grate cabbage, shred onion. Mix and top with lemon 
juice, oil (corn, soy, olive or safflower) and the 
salt. Sliced organic tomato can be added for a 
healthful decoration.

GYPSY BOOTS SMOOTHIE

1 cup fresh apple or orange juice  1 TB Kyo-Green
1 ripe banana                    1 date or few raisins

Blend in Blender

CAROB ENERGY DRINK

1 cup milk            1 raw egg             1/2 tsp 
honey
1 TB carob powder     1 TB skim milk powder
1 tsp. brewer's yeast

Mix all ingredients in blender and chill before 
serving.

HI-PROTEIN ORANGE DRINK

4 oranges    1 raw egg   1 dash honey

A simple drink--you do no more than squeeze the oranges 
and add the raw egg and honey and stir.  Serves one.

THE MORNING BLEND

1 banana     Juice of 3 oranges    1 raw egg
1 tsp honey  1 or 2 tsp wheat germ

Cut up banana before placing in blender, add all other 
ingredients and blend for 2 minutes. Best if orange 
juice is cold.

CHLOROPHYLL COCKTAIL

1 cup unsweetened pineapple juice  1 tsp raw wheat germ
1 tsp chopped raw spinach leaves   1/2 tsp raisins
1 tsp chopped parsley              3 almonds
2 tsp chopped alfalfa leaves

Liquefy all solid ingredients and blend with liquids 
throughly. Chill

RHUBARB TONIC DRINK

1/2 cup rhubarb juice      1 tsp beet juice
1/2 cup cold water         1 tsp honey

Rich in protein. Make rhubarb juice by grating rhubarb 
stalks or putting through a juice extractor. Mix 
rhubarb and beet juice with water, honey is stirred in  
and served.

SOUPS


GYPSY SOUP

1 large onion, chopped      3/4 sweet peppers
1-2 cloves garlic.crushed   1/2 cup celery   
1 1/2 cup cooked chickpeas  dash cinnamon
1 cup chopped zucchini      1 cup tomatoes
1 TB tumeric                1 TB basil
2 cups chopped, peeled sweet potatoes
1 bay leaf   1 TB tamari or Braggs liquid aminos

Sauté onions, garlic, celery and peppers in olive oil. 
Add spices and herbs, stirring into mixture, followed 
by the remaining ingredients.                

CORN CHOWDER SOUP

3 medium ears of corn     2 medium tomatoes
1/2 cup sunflower seeds   1 garlic clove chopped
1/4 cup chopped celery    1/2 water or almond milk

Blend all ingredients in food processor or blender 
until creamy and smooth. Add more water or milk if too 
thick. About 6 servings.

LENTIL-PARSLEY SOUP

1/2 lb dried lentils        1 yellow onion
1 small potato              2 TB soy oil
2 TB vegetable salt         1 medium carrot
1/2 bunch parsley           1 TB basil

Pour  cold water over the lentils (about 1 inch above 
lentils) and cook until very soft. Add more water if 
you need to. In a large pan boil about 3 cups of water 
and add the chopped onion and finely chopped parsley, 
diced potato and carrot and salt. Allow to simmer for 
half hour. When lentils are very soft mash them into a 
thick paste to use as a soup base. Use some of the 
vegetable water to thin enough so that they can be 
added to the vegetables without lumping. Add basil, soy 
oil and more salt if needed and simmer for 15 minutes.


VEGGIES


BAKED WILD RICE

4 cups water                  1 cup wild rice  
1 cup long grain brown rice   8 medium mushrooms
3/4 cup chopped ripe olives   1/2 chopped green pepper
1 medium yellow onion         3 TB safflower oil
1/2 cup raw cheddar cheese (cut in small pieces)
2 TB vegetable salt

Pour boiling water in large baking dish or casserole.
Add wild and brown rice, stirring in well. Cover and 
place in an oven at about 375°. Let bake for 25 minutes 
to 30 minutes or until rice is barely done. Add chopped 
mushrooms, olives, chopped onion, green pepper, cheese, 
oil and salt. Stir and mix in well. Cover and continue 
to bake for an another 20 minutes at 350°.

LENTIL-WALNUT BURGERS

1 1/2 cup dry lentil (or millet), cooked
1/4 lb mushrooms       1 small green pepper
1 stalk celery         1 medium carrot
1 medium onion         2 cloves garlic
1 cup walnuts          1/4 cup raw oats

Saute all but lentils or millet in oil with sprinkle of 
black pepper. Combine saute with grain and oats. Mash 
moderately. Add 5 tB tomatoe paste and form into large 
patties. Chill 1 hour. Broil or fry on both sides.

ZUCCHINI SQUASH PATTIES

5 zucchini (or other summer squash)   2 TB oil
4 garlic cloves, diced          4 large onions,diced
2 carrots, diced                2 stalks celery, diced
1 green pepper, diced           3 TB tamari
5 TB tahini, or peanut butter   1/2 tsp paprika
1 cup corn meal, or flour, or soy powder
1/2 tsp oregano     1/2 tsp basil   1/2 tsp seasalt
1/8 tsp red pepper    1/2 cup sesame seeds
1/2 cup sunflower seed meal

Slice the zucchini and place in a large pot with 1/2 
cup of water, adding enough squash to fill the pot. 
Steam over medium heat; add garlic, onion, carrots, 
celery, and pepper. Sauté for 7 minutes, till veggies 
are tender.
Drain zucchini and mash well. Add sauteed vegetables, 
tahini, seasonings, sesame seeds, sunflower seed meal, 
and cornmeal. The batter should be thick, not wet - add 
flour if needed.
Preheat oven to 375°F. Oil a cookie sheet. Using a 
tablespoon, make patties and place on the sheet. BAke 
for 8 minutes on each side, till golden brown. Makes 2 
dozen.