Tatiana's Recipe Page

Updated on 5 Oct 1997


Created on 9/18/97


Try these cookies, I just got them out of dehydrator, absolutely delicious!!!!!

Blueberry Cookies

Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough.

Cashew Apricot Cookies

Follow the above procedures. If you wish to make some variations, then use the above crumby batter, add soaked poppy seeds for CASHEW APRICOT POPPY SEEDS COOKIES or sesame seeds (also soaked) for ... yes, CASHEW APRICOT SESAME COOKIES.

Experiment with your favorite nuts, seeds and fruits. It is always good to use a combination of a fresh fruit and some dried soaked fruits with nuts or sprouted grains.

For veggie/'salty' crackers use sunflower seeds, they tend to give some salty flavor when dried. Of course, you may use any other soaked nuts/seeds.

Carrots Cabbage Saurkraut Walnuts Crackers

Follow the same procedures as above.

For those who use Vitamix, change the speed to 4-5 in order to achieve a crumby consistency of your batter. Do not do it on 'High', otherwise the batter will be like cream. Cookies and crackers are much tastier if they are with chewy crumbs.

Enjoy Them!

Created on Mon, 15 Sep 1997

Vitamix Recipes

Try these recipes. They are my favorite. Love, Tatiana

(From the Fruitarian Network Newsletter)


Mango Papaya Strawberry Almond Cream


Apple Peach Walnuts Cream


Green Nutty Cream


For all mixtures: blend the ingredients in Vitamix for few seconds

Created on 4 Sep 1997

Some Like it Hot

by Tatiana Kozlova


We all live in different climate zones. What is in abundance in the South may not be available in the North. We have to adapt ourselves to what is available in our region, to the weather conditions and to the life style suitable for the place where we live. People in Australia may enjoy exotic fruits and never feel the need for any hot dishes. However, those who live in Russia or Sweden sometimes feel cold on a raw food diet, especially in the winter. There is no wonder, since the metabolism is slowed down due to the easy absorption of the nutrients, all processes in the body go by smoothly and easily, body does not consume too much energy to digest raw food. In many Northern countries a bowl of hot soup is a traditional dish and many people when they switch to a raw food diet from time to time desire something warm.

If at any time you feel cold and have some cravings for hot food, especially soups, try these recipes.


Corn and Pea Soup

Blend 1/2 avocado, tomatoes, garlic and a spoon of any unrefined oil in a blender with hot (boiled distilled water), add more water, if necessary, in order to achieve liquidy, soupy consistency. Add corn cut from the cob, peas, oil, juice of lemon, diced celery and minced dill, and sliced 1/2 avocado. Serve in pre-warmed soup bowls.


Cream of Mushroom

Blend avocado, grapefruit juice, garlic and hot water. This time the consistency of your soup should be thicker and creamier. Then add sliced mushrooms, sweet pepper, onion and basil. You may choose any of your favorite vegetables as an addition to your soup. Enjoy it!

Created on 4 Sep 1997

Cereal Recipes

For Bread and pasta lovers
From Fruitarian Network News, By Tatiana Kozlova


Many people have difficulties to overcome cravings for foods like cereals, breads, pasta, potatoes.

All those foods have one thing in common: they are cooked starchy foods which form mucus and acid in our bodies once ingested. Cooking converts starchy foods into inorganic and difficult to digest fillers, reduces or eliminates the value of their vitamins and minerals. Nutritive value in such foods is very low. That’s why many people have the tendency to overeat them, they fill but do not nourish. Dr. Evans said: "Cereals/grains and farinaceous foods form the basis of the diet of so-called ‘vegetarians’, who are not guided by any direct principle, except that they believe it is wrong to eat animal food. For this reason vegetarians enjoy no better health, and live no longer that those around them." In order to stay in good health one should avoid acid and mucus forming foods.

Sprouted grains are better than dry grains and from a nutritional point of view are similar to vegetables which properly combine with almost every other food. Sprouted seeds and grains are alkiline foods, and the process of germination breaks starch in grains down to sugars.

Here are some recipes which bread and cereal addicts may find delicious. They are good substitutes for starchy cereals. You can use your favorite fruits in the recipes according to your personal taste. Sprouting is the easiest and the cheapest way to supply the body with all essential nutrients. Papaya is high in digestive enzimes, so it is always beneficial to add some of this fruit to your meal.


Cream of Wheat

Blend in a blender


Buckwheat Cereal

Blend in a blender


Raw Humus

Blend all ingredients in a blender, if necessary add a little bit of water to make blending easier until the paste is smooth and consistent.


Raw Bread

Blend with little bit of water or rejuvelac, add if desired add unhulled sesame seeds or crashed caraway seeds, garlic or onion, dash of Bragg liquid aminos. The consistensy should be relatively thick (not too liquidy) like a smooth batter. Spoon it out on an oily plastic serface into any shape you like. You may wish to add sliced tomatoes or sweet peper, to make it like a pizza, or add some sweet stuff like raisins or other small pieces of fruits (apricots). Use either dehydrator or sunshine to dry your bread. One can experiment with different types of sprouted grains. Enjoy it!

Created on Sun 13 Sep 1997

Developing a Durian Addiction

by Jo Yoshida

from the Fruitarian Network News, issue #40
submitted by Tatiana

The King of Fruit

The tropical environment of Southeast Asia offers a diverse banquet of succulent fruits in all sizes and shapes. Those with a sweet-tooth accustomed to apples or imported oranges are soon bewitched by the delicate flavors of mangosteens and lychees. But it's the durian that pricks the curiosity of most. Its ugly mace-like exterior and nasty odor seem inappropriate for the revered status it enjoys as a delicacy among the local population.

The title given to the fruit is not a sarcastic swipe although one historian was forced to write, "the flavor and odor of the fruit may be realized by eating a 'garlic custard' over a London sewer." Most durian neophytes reject the fruit and some never develop a taste for it. Travelers visiting the region are invited to make their own judgements. Freed from its notorious reputation, the durian, when carefully chosen and eaten properly, is a one-of-a-kind taste sensation.

To The Market

Indigenous to Borneo and Malaysia, the durian is also commercially cultivated in Thailand, Indonesia, and the Philippines. The caviar of fruit commands higher prices than most. While an inferior mango is just an inexpensive mistake, a bad durian is also a wretched experience to be avoided at all costs. So unpleasant, in fact, that one rotten mouthful can force the intrepid person to write off the fruit forever. Fortunately, prices are usually fixed at supermarkets and street stalls in large urban areas. Ask a store clerk or vendor to choose one for you.

At markets where haggling is expected, the onus is on the buyer to select quality fruit at reasonable prices. Experienced durian handlers tap fruits with their knives and listen for a particular sound. But occasional buyers can try the following:

The Dining Experience

Because of its signature odor, the fruit is banned in most hotels, and unlike pineapples from Hawaii, airlines do not allow them as carry-on luggage. Riding Singapore's Mass Rapid Transit with a durian on your lap will land you with a stiff fine. Plan to eat the fruit at a park, outside on the street, or out on the veranda.

To extricate the pulp, use a sharp knife with a stiff short blade. Look for several lines of converging spikes running the length of the fruit. These are the seams (much like a football) that separate the five compartments. As the fruit ripens, the seams split from the bottom end. Gradually pry apart one seam with the knife. When the opening is wide enough, insert your fingers for more leverage. Once you have pried apart the fruit into roughly two halves, the remaining compartments can be separated by placing the fruit on the floor or table, thorn-side down, with the stem facing away from you. Place the heels of your hands on both outer edges of the section, the fingers oriented outwards. Lean forward and transfer your weight onto your hands. The central seam should split to expose more pulp.

Each compartment contains two or more oblong seeds surrounded by pulp which is attached to the inner walls along the central seam. The texture of the yellow to off-white pulp resembles a creamy custard sometimes with a fibrous grain akin to cooked chicken thighs. The flavor is an arguable mixture of caramel, bananas, cooked onions, almonds, and vanilla extract. Durian lovers prefer a slightly under-ripened fruit.

The flavor peaks two or three days after the fruit has fallen from the tree. After this, the pulp quickly turns rancid. When passed its prime, it sports a wrinkled surface with greyish discoloration. The flavor rapidly disappears and the texture deteriorates to a consistency of puss.

Don't Blame The Fruit

The durian is richer than most fruits because the pulp contains starches as well as fruit sugars. Its low water content (relative to other juicy fruits such as the mango) also contributes to the fullness after eating the fruit. Although the combination of the starches and sugars alone can be a challenge to the digestive system, many people compound the problem by eating the fruit haphazardly thereby enduring inevitable health problems. They blame the fruit out of ignorance when careless eating habits are at the seat of these complaints.

To prevent unpleasant symptoms (fever, headache, sour gas, stomach cramps, vomiting or diarhoerrea), consider these precautions:

More Encouragement

The durian season varies from region to region. In Bali, the best fruits are found during November and December. In parts of Thailand, April thru July yields prime fruit. Off-season durians are not fair samples. Visit a large wet market during peak season. Enjoy a fresh, ripe fruit.

About ten major varieties exist to be explored. Seek them out. They vary in color, shape, size, odor, flavor, texture, seed size, and pulp content. Determine your favorite. Of course, take sensible precautions when eating them.

If your first durian triggers vivid dreams about bushwhacking through tangled forests in search for the fruit, welcome to the club. Attracted to the odor that offends so many, you are among those who are found to plan their travel itenary around peak growing seasons and neglect areas that do not cultivate it. The title, The King of Fruit, has your passionate approval.

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