Recipes for the Green and White Diet


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135 in stock


By Dorothy Foster

ISBN: 978-1-84747-505-3
Published: 2008
Pages: 130
Key Themes: cooking, accompaniment to the Green and White diet, health, vegetarianism, tips


This book of recipes is designed to help you to follow Master Advarr’s Green and White diet as explained in my book Nutrition and the Imprisoned Splendour.
You will notice the absence of red foods like tomatoes, and of other foods like mushrooms, some of which do give flavour to various dishes. But, instead, many of these recipes include the discriminate use of herbs and spices. You will find plenty to satisfy your palate and which will bring fresh flavours into your diet.
Also, you will see pictures of some of the favourite herbs which, even in London, can be cultivated on your window sill so they are ready to pick when you want them, and they are organic. Enjoy.
Even if your garden is only a patio or window box, you could still remember:

“The kiss of the sun for Pardon,
The song of the birds for Mirth,
One is nearer God’s heart in a garden,
Than anywhere else on Earth.”

God’s Garden, by Dorothy Francis Gurney (1858 – 1932)

Bearing this in mind, as you tend your little ‘plot’, your food will be your medicine and your medicine will be your food.

Gardening is therapy for the soul as well as for the body.

About the Author

This is a book to make one think.

Dorothy Forster has worked for many years on the various types of nourishment we need, not only the food we eat, but also the air we breathe, the light that falls on our faces, the impact of the ideas that we consider and inspire us. In this book she sets out how these various nourishments interact and the importance of maintaining a balance in them and between them, with practical advice as to how this can be achieved. Please read it.

Baroness Edmee Di Pauli
Founder Director Centre-Link
World Centre of Service

Book Extract

Cream of Asparagus Soup:

2 bunches of asparagus
2 tbsp virgin olive oil
1 medium leek trimmed, washed and sliced finely
1 small onion peeled and finely chopped
1 tbsp gram flour
1 lt / 1¾ pt vegetable stock or water and 2 vegetable stock cubes dissolved in it
2 sprigs of fresh parsley
125 ml / 4 fl oz Soya Dream (Cream)
Sea salt and ground black pepper

Wash the asparagus. Cut the tips off to about 5cm/2” and keep aside. Snap off the hard ends at the root end and discard. Finely slice the stalks. Put these stalk ends into a pan. Cover with water and simmer 15-20 minutes. Remove and discard stems.
Heat the olive oil in a big saucepan. Add the leek and onion and cook gently till soft for 4-5 minutes. Do not brown. Add sliced asparagus stems and stir. Stir in the gram flour, parsley then the stock and saved water. Bring to boil. Simmer 10-15 minutes until asparagus is soft. Remove pan from heat. Blend to a purée.
Reheat – Add Soya cream. Meanwhile put asparagus tips in small pan and cover with boiling salted water. Bring to boil and take off heat. Drain.
Reheat the soup. Season to taste. Serve garnished with asparagus tips.

Chilled Avocado Soup:

3 ripe medium avocados
500 ml / 18 fl oz unflavoured Rice Dream (Milk)
150 ml / ¼ pt Soya Dream (Cream)
Juice of 2 lemons
Sea salt and ground black pepper

Cut the avocado in half and remove the stones. Scoop out the flesh. Place the flesh in a bowl with the milk, Soya cream and lemon juice. Blend to a smooth purée. Season to taste. Chill. Serve topped with a little Soya cream and chopped parsley.



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