Food Preparation


All vegetables should be carefully cleaned. Scrub, don’t peel, because important mineral salts and vitamins are deposited directly under the skin.

All vegetables should be cooked slowly over low flame, with little or no added water.  Slow cooking is very important in order to preserve the natural flavor of the vegetables and keep them easily digestible.  A stainless steel “flame tamer” may be used to prevent burning.  A little of the Hippocrates’ Soup  may also be used, or tomatoes, apple slices, or chopped onion may be placed at the bottom of the pan to give up more fluid.  Pots should have tight-fitting lids to prevent escape of steam.  A trick for making a pot’s lid tight is to add a circle of waxed paper under the lid. Don’t use pressure cooking pots.

Baked vegetables should be slow cooked  in a “low” oven (200-250° F) for 2 to 3 hours, in a covered casserole with a tightly fitting lid.  This method of baking is virtually waterless.  Use onions, tomatoes, or sprinkle vegetables with lemon to add moisture when necessary.

Stewed vegetables are cooked in a heavy pot with tightly fitting lid on top of the stove over a Low flame, slowly, with little or no added liquid.

Simmered vegetables are cooked on the top of the stove over a low to medium flame in a tightly covered pan with a small amount of liquid.  The temperature is kept just at the boiling point.

Boiled vegetables e.g., corn potatoes, artichokes, etc. are cooked on the top of the stove in a heavy pot with a tightly fitting lid. Place the washed vegetables (do not peel) in pot, cover with cool water. Cook over medium heat, slowly bringing the liquid to a boil (bubbles breaking on the surface and steam given off).  Lower the flame as much as possible, keeping the liquid boiling. Adjustable “slow cookers” and “crockpots” are fine, and can be augmented with a timer.

Potatoes: Aim for 2 large baked potatoes per day. We bake ours in a casserole with an onion added, covered, at 250 degrees for about 3 hours. Another way to bake them is in a crock pot. For a change you might substitute potatoes boiled in their jackets, or mashed (with a little soup).

Bread: Grain is not considered a vegetable. Do not replace vegetables with bread — don’t make a meal of bread! Occasional consumption of saltless whole grain bread after finishing juices, soup and vegetables is okay for those with strong appetites who are still unsatisfied after consuming all prescribed foods.

Oatmeal : Oatmeal can be made in a variety of ways (3 examples below).  Find which way best suits your needs and the patient’s tastes.

1. Place 1/2 Cup rolled oats, dry fruit, and 1 Cup water to soak overnight in the fridge. In the morning, heat the soaked oats and fruit on the stove. They should be ready to eat in about 5 minutes.

2. Bring 1 Cup of water to boil. Add 1/2 Cup rolled oats. Lower heat and cook to desired consistency. Add more water if a saucier kind of oats is desired (about 5-10 minutes).

3. Bring 1 Cup of water to boil. Add 1/4 Cup cracked oats. Lower heat and cook to desired consistency (at least 20 minutes).