APPENDIX C: Seven-Day Stone Age Diet 289DAY 7
Breakfast
Buckwheat pancakes with real maple syrup
Use graham flour or egg replacer to make it stick together.
Add blueberries or other fruit filler as desired.
Soup
CARROT SOUP
2 pints (4 cups) turkey stock
1 lb/455 g carrots, chopped
3 large leeks (or 1 large onion), chopped
Parsley, chopped
Put all ingredients except parsley into a pan and simmer until the
vegetables are soft. Liquefy in a blender or food processor and return
to heat. Serve garnished with parsley. If you want to, you can leave
vegetables in whole pieces for a luncheon-type soup.
Main Meal
HAM AND VEGETABLES
Joint of ham
Water to cover
½ pint (285 ml/1 1/3 cups) pineapple juice
Potatoes with skin on
Carrots, chopped
Salt and pepper to taste
Soak ham joint for 2 hours (shoulder is an inexpensive cut). Put the joint
in a pan and bring to a boil, then pour off the water and cut off the rind.
Put the joint into a roasting tin or oven-proof dish. Baste with pineapple
juice and roast at 325°F/180°C for 30 minutes, or until fat is brown.
Bake potatoes in the oven. Use skewers through each to shorten cooking
time. Carrots can be put in a covered casserole with some water and
seasoning and baked along with the potatoes in a low oven for 2 hours, a
hotter oven for 1 to 1 ½ hours.