32.a.carrot juice
b.cabbage shredding salad, carrot, lettuce, in olive oil.
c,baked with peel potato.
33.a.beet juice.
b.lettuce salad, cabbage,shredding radish, root petroselinum, green onion, in olive oil.
c.guvech are potato, carrot, beet, petroselinum, onion porrum.
As cook stew in two tbl.sp. of water,closed,after cooking adding olive oil, garlic.
34.a.cocktails of juices celery root, petroselinum root, carrot, green salad.
b.lettuce salad, cabbage, shredding celery, lemon, garlic in olive oil.
c.Polba s porridge.
Fry fat free in iron pot is polba or triticum, after add water, after cooking adding oil, garlic.
35 a. cocktail of juices carrot, kohlrabi, with leaves, and beet.
b.lettuce salad, sweet pepper, shredding kohlrabi, radish and lemon, in olive oil .
c.baked potato with peel.
36 a.Vegetable soup.
Cook potato peel, celery, as root, petroselinum root,porrum, carrot, two tea.sp. of brands,after cooking soup filters, ads three tbl.sp. of sour milk, and one tbl.sp. of brands, or shoots millet, add garlic.
b. brown rice in water cook, after adding one tea.sp. of brands, or millet s shoots, vegetable oil,garlic.
37 a. orange juice.
b. lettuce salad, cabbage, olive oil, lemon.
c. millet porridge, after cooking adding garlic, olive oil.
38.a.carrot juice.
b. salads of lettuce, beet, young Nettle, onion in olive oil.
c. carrot, green peas in stew cooking.
d. potato in peel cooked.
39.a.carrot juice and petroselinum root.
b.lettuce salad, dill, petroselinuum leaves in olive oil, lemon juice.
c. pepper stuffed with rice and vegetables are raw both.
40.a.tomato juice.
b. cabbage,radish root petroselinum , dill, green onion of salad in Olive oil, lemon juice.
c.aubergines salad with garlic, olive oil, lemon.
d. stuffed aubergines,baked in oven.
Aubergines are not big, bake 15 minutes,dry, cut to halves, pulp remove, chop her, adding one tbl.sp. of fromage, shredding garlic, onion, dill, oregano, two tea.sp. of millet shoots, as thus mass stuffing for aubergines, apply on spreaded a fat form, and bake, or to every aubergines adding butte oil pieces or cheese ,like olive size, serve with fresh tomato juice or tomatoes salad.
b.cabbage shredding salad, carrot, lettuce, in olive oil.
c,baked with peel potato.
33.a.beet juice.
b.lettuce salad, cabbage,shredding radish, root petroselinum, green onion, in olive oil.
c.guvech are potato, carrot, beet, petroselinum, onion porrum.
As cook stew in two tbl.sp. of water,closed,after cooking adding olive oil, garlic.
34.a.cocktails of juices celery root, petroselinum root, carrot, green salad.
b.lettuce salad, cabbage, shredding celery, lemon, garlic in olive oil.
c.Polba s porridge.
Fry fat free in iron pot is polba or triticum, after add water, after cooking adding oil, garlic.
35 a. cocktail of juices carrot, kohlrabi, with leaves, and beet.
b.lettuce salad, sweet pepper, shredding kohlrabi, radish and lemon, in olive oil .
c.baked potato with peel.
36 a.Vegetable soup.
Cook potato peel, celery, as root, petroselinum root,porrum, carrot, two tea.sp. of brands,after cooking soup filters, ads three tbl.sp. of sour milk, and one tbl.sp. of brands, or shoots millet, add garlic.
b. brown rice in water cook, after adding one tea.sp. of brands, or millet s shoots, vegetable oil,garlic.
37 a. orange juice.
b. lettuce salad, cabbage, olive oil, lemon.
c. millet porridge, after cooking adding garlic, olive oil.
38.a.carrot juice.
b. salads of lettuce, beet, young Nettle, onion in olive oil.
c. carrot, green peas in stew cooking.
d. potato in peel cooked.
39.a.carrot juice and petroselinum root.
b.lettuce salad, dill, petroselinuum leaves in olive oil, lemon juice.
c. pepper stuffed with rice and vegetables are raw both.
40.a.tomato juice.
b. cabbage,radish root petroselinum , dill, green onion of salad in Olive oil, lemon juice.
c.aubergines salad with garlic, olive oil, lemon.
d. stuffed aubergines,baked in oven.
Aubergines are not big, bake 15 minutes,dry, cut to halves, pulp remove, chop her, adding one tbl.sp. of fromage, shredding garlic, onion, dill, oregano, two tea.sp. of millet shoots, as thus mass stuffing for aubergines, apply on spreaded a fat form, and bake, or to every aubergines adding butte oil pieces or cheese ,like olive size, serve with fresh tomato juice or tomatoes salad.
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