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PPNF was asked to plan the menus for the recent Healing Center of the Future Conference held in San Diego over the Labor Day weekend. We chose brown rice and curry for the Saturday night banquet. Among the advantages of this meal is the fact that most of the ingredients are served separately so that a variety of people with various food restrictions can all serve themselves from the same buffet line each avoiding his personal incompatible foods. Most of the condiments offered are raw, it is a complete meal in itself without the addition of extra side dishes beyond perhaps a raw finger vegetable assortment of perhaps carrot, celery, turnip or kohlrabi strips to use as “pushers” rather than the usual white roll.
The curry sauce should be barely cooked with the vegetables still crunchy to the teeth as in Chinese foods.
- Melt over low heat (keep it golden, don’t let it brown)
- ⅛ lb of butter and add
- ¼ cup chopped celery
- ¼ cup chopped bell pepper (include the seeds & inner membrane)
- 1” or smaller piece grated ginger root
- 1 large diced apple (unpeeled)
- Fresh coconut, grated (reserve its milk, if available)
- 1 small clove of crushed garlic
As soon as the vegetables have become golden and softened a bit add a mixture of:
- 2 rounded T. of arrowroot (the least processed thickener, high in calcium & other trace minerals, recommended by the late Royal Lee, D.D.S.)
- 1 T. curry powder
- Seasoning salt to taste
- ½ cup of vegetable broth or soup stock
Mix well and add to vegetables with 2 more cups of stock and the coconut milk. Heat & stir until the arrowroot has
cleared and thickened your gravy. It is now ready to serve over brown rice.
Arrange your serving table with a choice of:
- Brown rice
- Salad greens
- Diced seafood, meat or fowl
- Sesame seeds
- Sunflower seeds
- Diced tomatoes
- Diced green onions
- Chopped nuts (almonds)
- Grated hard boiled egg
- Sliced fresh papaya
- Grated fresh coconut
- Diced fresh pineapple
- Chutney Diced
- raw mushrooms
- Grated ginger (sparingly)
- Diced green pepper
Even the most finicky eater should be able to find a combination among these foods to satisfy their appetite. It seemed to be a success at the conference feeding vegetarians and carnivores, raw foodists and cooked food eaters all at the same time.
Published in the Price-Pottenger Health and Healing Journal
Fall 1976 | Volume 1, Number 3
Copyright © 1976 Price-Pottenger Nutrition Foundation, Inc.®
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