Hygienized Fruit & Veggie Recipes

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Dear GetWell Friends!

In the 1960s, Better Homes and Gardens Magazine also published many hardbound, oversized recipe books. These can be found in second hand stores for about $1.oo. And they are full of colorful, artistic photos of foods fabulously prepared and arranged. In the following 4 pages, I have used the "Secret Touches for... Hygienizing SAD Fruit & Veggie Recipes" to bring you more fun and fulfilling ideas to try out in your Victory Kitchens! Recipes are taken from the following titles: Better Homes and Gardens Salad Book, Better Homes and Gardens Vegetable Cook Book, and Better Homes and Gardens So Good with Fruit. E-N-J-O-Y!

Now, for some... VEGGIE RECIPES just for GetWell Friends!



3 cucumbers

2 ribs minced celery

1 large red sweet bell pepper

1 green sweet bell pepper

1 orange sweet bell pepper

1/2 cup dried blueberries or raisins

1/2 teaspoon dried dill weed

1/2 teaspoon celery seed

With food processor, coarse chop the cucumbers. Sir in remaining ingredients. Chill thoroughly. Makes 4 cups.


Peel and dice 2 large avocados. Peel and dice one large tomato. Put avocado and tomato in blender or mixer bowl. Add 1/2 red bell, minced, 2 Tablespoon Tomato Tornado or 2 Tablespoon minced onion, and juice of 1 small lime. Blend or beat until smooth. Makes 2 - 3 cups.


Combine 3 cups diced tomatoes, and 1 cup chopped sweet green bell pepper and 1 cup chopped sweet red bell pepper with 6 strips of dried, minced mango in a dressing of juice form 1 orange. Makes 4 cups.


1 pound French-style green beans, sliced on the bias

1 cup whole kernel corn off the cob

1 cup peas from the pod

1 cup thin-sliced mushrooms

1 cup minced sweet red bell pepper

1/4 cup minced onions

1 large avocado, gently minced

1/2 cup raisins

1/2 cup blended grapes

Gently mix the grape and avocado to make a marinating sauce, and gently fold in all remaining ingredients. Refrigerate overnight. Makes 6 cups. the salads!


3 cups shredded carrots

1 red bell pepper minced

3 dried pineapple rings, soaked in 1 cup water overnight, then minced. Toss lightly all the ingredients with the remaining pineapple soak water. Chill. Makes 4 cups.


3 cups shredded green cabbage

1 cup shredded red cabbage

1 cup cuke rounds

1/2 cup celery "U" cuts

1 cup raw and unroasted peanuts

Serve with a nut-based salad dressing of your choice. Makes 6 cups.



In a large bowl combine the following: 6 cups fine shredded cabbage, 2 cups crushed pineapple or tiny pineapple dices, 1/2 sweet red bell pepper and 1/2 sweet green bell pepper, and 1 cup chopped macadamia nuts. Use a salad dressing of choice, or simply use the juice of 1 lemon, 1 lime, and 1 orange. Makes 8 cups.


1 bunch spinach

6 romaine leaves, 6 Boston leaves

4 escarole leaves, 2 endive leaves

6 radishes, thin-sliced

1 scallion, minced

1 large avocado, gently fine-diced

Tear leaves in bite-size pieces and slice endives. Combine greens with radishes and scallions. Toss lightly with avocado dices and juice of 2 oranges. Makes 4 to 6 servings.


Combine 1 cup thin-sliced zucchini, 8 leaves lettuce, 2 cups diced apple, 1 diced, sweet red bell pepper and 1 cup shredded carrots with dressing of choice. Makes 5 cups.


4 large, firm, ripe tomatoes

1 cup corn kernels off the cob

1/2 cup diced sweet red bell pepper

1/8 cup minced onions

1/4 cup minced celery

Cut out tomato cores. Cut each tomato, not quite all the way through, into wedges. Spoon out and reserve center contents. Invert tomato cups and drain. Chop tomato pulp fine and mix with corn, celery, pepper, and onion. Mix with a dressing of your choice or serve with lemon and orange wedges for "sqeezable" dressing. Spoon mixture into cups. Serve on salad greens. Serves 2-4.


4 sweet red bell peppers

Remove the stems, and prepare a plate of salad greens on which to place the finished Bells. Slice off tops of Bells, and remove pithy insides. Make a salad of quartered cherry tomatoes, minced celery, shredded zucchini, raisins, and chopped dates. Moisten salad mixture with the juice of a tangerine or 2. Stuff the Sweet Bells, and put the caps back on. Serves 4.


1 head cauliflower, chopped

1/2 cup thin-sliced radishes

2 cups quartered cherry tomatoes, gently done with very sharp knife

1 cucumber, thin-sliced in rounds

1 cup slivered or whole almonds

Line your salad bowl with romaine leaves, add a layer of bibb leaves on top the romaine. Just before serving, gently toss cauliflower, radishes, tomatoes, almonds and cucumbers with Almond Dressing. Make Almond Dressing with 1/2 cup almonds, 4 dates, and 1 cup orange juice blended, or VITA-MIXED for smoothness. Serves 4 to 6.

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