A Seven-day Diet Menu

We have seen that the diet for the sufferer from heart and blood vessel diseases varies in accordance with the condition and the needs of the case. At times the diet has to be greatly restricted, while at other times a more liberal food intake is permissible. This is the reason we emphasise that the diet, as well as all other care, be subject to the supervision of the doctor who has an understanding of the patients requirements and who is conversant with the latest nutritional concepts as well as the hygienic principles of healing.

In view of this, it should be apparent that the seven-day menu that we are presenting on these pages is not meant for those who require special care but is offered merely as an illustration to indicate what the diet should be where no special supervision is necessary.

Sunday

breakfast Grated or shredded raw apple (slightly heated). Buckwheat groats. Four to six ounces of raw skimmed milk. Four or five medium-sized stewed prunes. lunch Waldorf salad of diced apple, pear, ripe pineapple, Pascal celery. Add a few natural raisins and strawberries in season. Served on lettuce leaves with three or four ounces of cottage cheese. Stewed fresh peaches or soaked unsulphured dry peaches.

dinner Salad or grated carrots, chopped lettuce, grated or shredded cucumber, a sprig of watercress. Bowl of brown or converted rice with steamed pole beans or string beans. Compote of fresh stewed fruits.

Monday

breakfast Half grapefruit. Heated apples and blueberries. Baked banana. Four to six ounces of skimmed milk, clabbered or soured milk, or yoghurt (sipped slowly or eaten with a spoon).

lunch Salad of lettuce, tomatoes, and shredded cucumber. Lentils steamed or baked with celery and carrots (with leak or onion for flavoring), and steamed string beans. Stewed fresh or soaked dry unsulphured apricots. dinner Salad of finely grated cabbage, grated beets, diced pascal celery with the addition of a few raisins. Vegetable stew of carrots, parsnips, squash, and string beans. Baked potato. Stewed pears.

Tuesday

breakfast Sliced peaches and blueberries, heated. Shredded wheat (eaten with stewed fruit). Four to six ounces of raw skimmed milk, clabbered or soured milk, of yoghurt. lunch Salad of grated carrots, escarole, diced green pepper, grated parsnips, a sprig of watercress. Wild rice with sauce of stewed celery, green pepper, and onion, steamed green peas and carrots. Baked apple filled with raisins. dinner Salad of lettuce, grated beets, endive, sliced cucumber. Baked potato, steamed eggplant (with onion and celery for flavoring). Compote of fresh stewed fruits.

Wednesday

breakfast Raw apple and raspberries, heated. Brown or converted rice with diced apple and natural raisins. Four to six ounces of raw skimmed milk, clabbered or soured milk, or yoghurt.

lunch Fruit salad of diced honeydew, cantaloupe balls, diced ripe pineapple, balls of watermelon. Add a sprinkling of raisins. Served on a bed of lettuce leaves with three or four ounces of farmer cheese or ricotta cheese. Grated raw apple and raisins.

dinner Salad of grated white turnips, grated half-cooked beets, grated raw carrots, served in balls on lettuce leaves. Baked yams, steamed okra (steamed with onion and tomato for flavoring), green peas and carrots. Baked pear.

Thursday

breakfast Stewed blueberries and apple. Baked banana. Four to six ounces of raw skimmed milk, clabbered or soured milk, or yoghurt.

lunch Lettuce, tomato, and chicory saladS Steamed lentils (onions and celery for added flavor), steamed kale, baked butternut squash. Stewed apricots or any other stewed fresh or soaked dry unsulphured fruit.

dinner Salad of lettuce, grated beets, escarole, strips of cucumber. Baked potato, steamed kale, steamed or baked pumpkin. Any stewed fruit for dessert.

Friday

breakfast Fruit salad of apples, bananas, pears, and blueberries. Four to six ounces of raw skimmed milk or clabbered or soured milk, or yoghurt.

lunch Spring salad of finely diced cucumbers, diced radishes (used sparingly, primarily to add color), diced green pepper, finely diced scallions, served on lettuce leaves

with three or four ounces of farmer cheese or cottage cheese. Steamed beets and steamed broccoli. Half grapefruit. dinner Salad of finely grated cabbage, grated carrots, grated beets, strips of green pepper. Young tender corn on cob, prepared as per instructions, steamed eggplant (steamed with celery and onion), steamed string beans. Baked apple.

Saturday

breakfast Blueberries and sliced peaches, heated. Buckwheat groats. Four to six ounces of raw skimmed milk. Four or five medium-sized prunes.

lunch Tomatoes stuffed with cottage cheese, garnished with watercress and parsley, served on lettuce leaves, with strips of carrots and cucumber on the side. Steamed beets, baked acorn squash. Compote of fresh stewed fruits. dinner Salad of grated raw cauliflower, finely diced green pepper, diced celery and apple. Stew of white potato, yams, stewed prunes and raisins, steamed string beans. Stewed pears.

As a rule, we prefer that no meat or fish be included in the diet. However, those who feel that they cannot do without these foods may use small portions of chicken, lamb chops, or lean fish, or any lean meat, in place of cheese or lentils. When meat or fish is included in the diet, it should be used at most three times a week.

Substitutions of vegetables or fruits in season for those not available or difficult to obtain will help vary the meals and make them more pleasurable.

The following steamed or baked vegetables may be substituted for one another: parsnips, carrots, beets, turnips, celery, leek, kale, okra, beet greens, zucchini, butternut squash, acorn squash, pumpkin, green peas, string beans, asparagus, artichokes, Swiss chard, broccoli.

No sugar should be added to the fruit. No salt or butter should be used. Steamed vegetables may be flavored by the addition of dill, tomato, onion, leek, garlic, celery, sage, anise, sweet basil, rosemary, caraway seeds. The use of these natural flavorings can be developed into an art. Use them sparingly, merely to enhance the natural flavors of the food, not to drown them out.

A dressing of lemon and honey may be added to the fruit and vegetable salads for flavoring purposes. A dressing of tomato juice, cottage cheese, lemon juice and honey, with

or without the addition of garlic, will enhance the flavor of the raw vegetable salad. Sweet paprika may also be used for garnishing purposes on either raw or steamed vegetables.

If still hungry, one may take a yam or baked banana with the stewed fruit for dessert.

Milk, clabbered or soured, and yoghurt should be sipped slowly or taken with a spoon. Remove cream from clabbered milk. Acidophilus milk is an excellent milk food and could be used in place of the above. Use only raw skimmed milk whenever possible.

Remember that complete abstinence from food for a day or two or even a longer period often saves human life.

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