Category Archives: Natural Foods

Buckwheat Groats


1/4 cup oil
1 medium onion, sliced
3/4 cup diced cooked meat
1 1/2 cups buckwheat groats
1 egg, slightly beaten
1 1/2 teaspoons salt
2 cups water

Brown onions and meat in oil. Remove from pan with a slotted spoon; reserve. Mix groats with egg and salt. Sauté in the same pan, stirring constantly, until dry. Return onions and meat to pan and add water (water should cover mixture). Cover and simmer 15 minutes – until done.

Serves 6
Preparation time: 40 Min.

Approximate calories per serving… 200


Waldorf Salad
Roast Pork
Buckwheat Groats
Buttered Green Beans
Poached Peaches

HELPFUL HINT: A good way to use leftover mean. Can be made without meat, substituting chicken or beef broth for water. Also good as hot cereal when made without meat and with water.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Carob Nut Brownies

1/2 cup butter
1 cup raw sugar
2 eggs
1 teaspoon vanilla
2 tablespoons milk
2/3 cup sifted whole wheat pastry flour
1/2 teaspoon sea salt
1/2 cup carob powder
1 teaspoon baking powder
3/4 cup coarsely chopped walnuts
1/2 cup raisins or
2/3 cup shredded coconut

Carob Frosting:
1 cup raw sugar
1 tablespoon carob powder
1/3 cup light cream
2 tablespoons butter
1 teaspoon vanilla

Heat oven to 350°. Cream butter with sugar; beat in eggs, one at a time. Add vanilla and milk. Sift together salt, carob, sifted flour and baking powder; stir into egg mixture. Fold in nuts and raisins or coconut. Pour in greased 8-inch square baking pan. Bake 25 minutes until top looks dry. Cool and, if desired, frost with Carob Frosting. Makes 16 brownies at approximately 175 calories unfrosted or 225 frosted.

Carob Frosting: In a saucepan, stir sugar and carob with cream until dissolved. Stir over medium heat, until mixture forms soft balls when dropped into cold water or candy thermometer registers 235°. Remove from heat; add butter and vanilla. Cool to lukewarm; beat until thick enough to spread.

Preparation time: 45 Min.

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Alfalfa Sprout Salad


1 pound spinach leaves, washed
2 tablespoons sunflower seeds
1 cucumber, sliced
1/2 cup sliced celery
1 sliced scallion
1 carrot, finely shredded
1 avocado, sliced or cubed
1/2 cup alfalfa sprouts


Place spinach leaves on serving platter; sprinkle with 1 tablespoon sunflower seeds. Top with a circle of cucumber slices. Pile celery and scallions in center of cucumber ring. Top with shredded carrot and remaining tablespoon of seeds. Layer on sliced or cubed avocado. Top with sprouts and garnish with a light sprinkling of sunflower seeds. Serve with a vinaigrette dressing flavored with Dijon mustard.

Serves: 4

Preparation Time: 15 minutes

Approximate calories per serving: 150

Suggested Menu

Lentil Soup
Hearth Baked Bread
Alfalfa Sprout Salad
Carrot Cake

Helpful Hint: Many other vegetables can be used to vary flavors and color, such as shredded beets, sliced mushrooms, sliced zucchini or cauliflower.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Nature’s Macaroons


1/2 cups sesame seeds
3 egg whites, at room temperature
1 cup raw sugar
3 tablespoons honey
1 cup wheat germ
1/2 cup unsweetened macaroon coconut
2 tablespoons rice polishings
1 teaspoon almond extract
1 cup blanched almonds


Preheat oven to 325°.  Put sesame seeds in a pan and lightly brown, stirring constantlyand watching carefully to avoid burning. Beat egg whites until they reach a soft peak. Gradually add sugar and honey, while beating. Beat until mixture has stiff peaks. Mix wheat germ, coconut, rice polishings, sesame seeds and fold into the egg mixture. Add almond extract. Drop by teaspoon fuls onto a lightly buttered and floured cookie sheet. Place an almond on top of each cookie. Bake for 20 minutes or until lightly browned.

Yields: 5 dozen cookies

Approximate calories per serving: 40

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Brown Rice and Fruit Ring


¾ cup dried apricots
¾ cup dried figs
¾ cup dried peaches
¾ cup dried dates
½ cup golden raisins
Apple Juice
2 cups brown rice
1 teaspoon cinnamon
½ cup butter
¾ cup whole pecans
1 teaspoon salt
Mint leaves


Coarsely chop dried fruit and soak in apple juice to cover until plump, preferably overnight. Drain. Cook rice according to package directions. Mix all ingredients together and pack into a well-buttered mold. Bake 10 minutes in a 350° oven. Let sit 5 minutes to cool slightly and unmold on serving dish. Garnish with whole pieces of fruit and mint leaves.

Serves: 20

Preparation time: 1 Hour

Approximate calories per serving: 250

Suggested Menu

Relish Plate
Roast Turkey
Brown Rice and Fruit Ring
Brussels Sprouts
Pumpkin Custard

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973