Hygienized Fruit & Veggie Recipes

Straight from the Pages of Better Homes & Gardens!


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!

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Here are some more... BACKUP Fruit Recipes for you!


2 papayas, sliced lengthwise

1 large cucumber, sliced into oblongs

3 cups mixed, torn salad greens

Juice of 1 lime

Combine papaya, cucumber, and salad greens. Toss lightly with dressing of choice or without dressing.

Serves 2 - 4.


Slice honeydew melons into quarters, leaving rind on and removing seeds. Fill hollows with berries and sliced banana rounds. Sprinkle each wedge with 1/2 teaspoon grated orange peel. Chill. Serve with orange and lime wedges for a juicy dressing. Serves 2 - 4.


2 cantaloupes, halved and seeded

1 cup small-diced pineapple

1 cup halved strawberries

1 cup raspberries

1/2 cup minced celery

1 cup fresh-shredded coconut, put through The Champion to shred

Remove seeds. Loosen cantaloupe halves from rind by cutting around with grapefruit knife. With paring knife, cut fruit in wedges, spoke fashion, by cutting to , but not through, sides and bottom of melon. Line bowl with lettuce. Place cantaloupe in bowl for supporting the fragile-sliced halves. Spoon pineapple and celery into open melon halves. Top with the berries. Then sprinkle the coconut shreds on top. Serves 2 - 4.


Select fully ripe bananas and peel them. Cut bananas into half, lengthwise and crosswise. Dip bananas in a mixture of very thick, almost a paste, Nut Milk and lime juice. Arrange on a plate bedded down with lettuce leaves. Sprinkle generously with chopped macadamia nuts.


Pare 1 small pineapple: cut into 6 spears, and remove the core. Cut rind from six, 1 - 2 inch watermelon wedges. Halve 1 medium papaya and scoop out seeds: cut into 6 wedges and remove the rinds. Brush 3 fully ripe bananas, peeled and quartered, with pineapple or lime juice. Slice 2 peaches or pears. Line a large platter with romaine. Arrange fruits atop, spoke fashion. Garnish with 2 limes, cut into rounds with the peel left on and 12 big, perfect strawberries or any berries, fresh or frozen. In making the artwork, build your spokes with watermelon wedges and papaya slices, with the banana and peach or pear slices equally arranged around the wedges, and the lime rounds and berries at the center. Serve a dressing of choice on the side. The platter serves 4 to 6.



2 cups cranberries

1/2 cup grape juice

2 cups diced, tart apple with skins

1/2 cup seedless green grapes

1/2 cup broken walnuts

1/2 cup minced celery

Grind cranberries, cover them, and chill overnight in grape juice. Add apples, grapes, walnuts, and celery. Fold into a thick Nut Butter dressing of your choice or just use The GetWellHStayWell Sugar Bowl. Serve in large bowl lined with lettuce or in personal lettuce cups. Garnish with clusters of grapes. This is a great holiday side dish or main dish and would have gone great with the turkey you used to eat! Serves 4 to 6.


For julienne-cut celery, cut each rib in 3 or 4 long strips, then cut 2" pieces on the bias, several strips at once. Serve with your favorite Nut Butter!


3 cups diced pears

1 cup minced celery

1 cup broken walnut pieces

2 sliced bananas

2 blended persimmons as dressing

Combine all the ingredients. Toss lightly. Serve with lettuce leaves and celery sticks. Serves 4 - 6.


Combine 1/2 cup cranberries put through a grinder with 12 dried dates and 12 dried apricots and 1 teaspoon celery seed. Blend on slowest speed or hand mix with 1 cup tangerine juice. Let chill a few hours. Pour over 3 cups crispy, finely shredded cabbage. Mix well. Serves 2 - 4.


6 bananas, peeled & sliced crosswise

1/4 cup minced pecans

1/4 cup broken pecans

3 cups banana-raspberry ice cream

3 cups cherries, halved

This makes 3 large servings or 6 modest servings. Lay the banana halves on a bed of shredded lettuce. Make the ice cream from frozen raspberries and banana chunks to get a swirly pink ice cream. Top the bananas with ice cream, cherries, and pecans. Serve with celery sticks.


6 large apples, with tops cuts off 1/3 of the way down and cored. Scoop out some of the apple meat and dice it with the tops. Fill with mincemeat.

THE WINTER Mincemeat...

Is made from the diced apples and 1/2 cup each dried and chopped figs, dates, apricots; 1/4 cup nuts of choice; juice of 1 tangerine; 1/2 teaspoon each of cinnamon and nutmeg powder; and 1 teaspoon grated orange peel. Put all through the grinder. Mix well. Refrigerate.


A Bookful of GetWell StayWell, Great Gift Recipes! Page 14