Standard health rules
To attain to health and keep it, to prevent disease and eradicate it, Nature provided a few simple rules which are not only to be known but must be observed if life is to prove a state of joy and success.
Never use fruits and vegetables at the same time.
Select your food according to the production of the season.
For the first meal of the day, or breakfast, use fresh fruits or fruit juices, whatever of the local market or imported, adding rolled oats, wheat or rice.
For the second meal of the day, or lunch, have a salad and toast, or any wholesome unfermented bread.
For the third meal use seasonable appetizers such as diverse melons, cucumbers or gourds in general; and in their absence, whatever salad stuffs are procurable, like tomatoes, endives, celery, chicory, chives, green onions, leek, kale, cabbage, lettuce, fennel, sorrel, watercress, radishes, carrots, beets and turnips the three latter being available at any time. In addition to fresh appetizers use any vegetable, or any vegetables, suitable for baking or steaming in their own juice, using absolutely no water in preparing such dishes, adding olive, sunflower, cocoanut, peanut, corn or cooking oil to avoid scorching, and steam over a slow fire. Fresh biscuits or yeast-free breadstuffs may be added to suit the taste, although raw cereals are preferred.
In addition to the above five rules, the following should be observed to hasten results and derive benefits, other than those of physical merit.
Select your fruits, salad stuffs, vegetables, grains, nuts, dairy and yard products according to temperament and basic principles.
The intellectually based need largely stone and seedless fruits (mostly tropical) salads, baked vegetables, almonds, pistachios and cashews. Should use very little yard or dairy food, and eldom drink with meals. Milk and butter conceded.
The spiritually based need seed fruits, mostly semi-tropical; more salads, raw, steamed and baked vegetables; uncooked, rolled and crushed grain, pine nuts, brazil, peanuts, yard products in season; also dairy food in season, thoroughly cured cheese with lemon juice in season and in small quantities; black tea and coffee, although seldom with meals.
The physically based can have all the domestic fruits, less of the tropical or semitropical unless for remedial purposes. Plenty of salads, raw, steamed, baked, fried and stewed vegetables, raw and cooked cereals, unfermented bread stuffs, dairy and yard food in season, walnuts, pecans and peanuts. They should drink before meals, but not with or immediately after them.
There are a large variety of vegetables that meet every taste, demand and purpose. The better way to use them is in a raw state—as a salad. Some taste better when cut with a scissors, grated or sliced. With oil and lemon as a dressing, vegetables are made palatable and nourishing. Nearly all vegetables can be used raw. In a raw state smaller quantities are required. The same holds good when baked. In boiling, also in steaming, much of the nourishment is lost, due to the chemical change through cooking. There are very few vegetables that cannot be used as a full dish; namely, artichokes, potatoes, parsnips, salsify (oyster plant); either call for steaming. Sweet corn is best when raw, although it may be roasted or steamed for two minutes. Cauliflower, cabbage, Brussel sprouts, eggplant, kohlrabi, okra may be parboiled or scalded and thereafter baked.