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"Before I learned I had heart disease, I didn't pay a great deal of attention to nutrition. I had heard it was better to use margarine than butter, better to use olive oil or canola oil than lard, and better to eat chicken than beef. I ate what was supposed to be better and I still got heart disease."
Dr. Neal Pinckney,
Healing Heart Foundation
Visit his site for more>


All of our recipes, or those that we recommend, will have no animal products in them. There are so many wonderful plant-based substitutes these days that there really is no reason to eat animals!  Check out some wonderful healthy recipe alternatives using the links on the left.


Eggplant Potato Roll-ups

(Serves 4-6)

1 lb sweet potatoes (you can even use regular red or golden potatoes)
3-4 scallions, chopped
1 cup diced soy cheese (we recommend a gouda or provolone) 
1 red bell pepper, seeded and chopped
1 garlic clove, crushed
1 tsp chopped fresh thyme
1 tsp curry (optional)
sea salt and white pepper to taste
4 tbsp whole wheat flour
1 1/2 tsp paprika
1 1/2 tsp celery salt
1 tbsp garlic granules
4 large eggplants
3 tbsp grapeseed oil, a little extra for brushing

1- Cook potatoes in large pan of lightly salted water for 20 minutes, or until tender. Drain and let cool, then peel and mash in a large bowl until smooth. Add the scallions, soy cheese, red bell pepper, garlic and thyme and season to taste.

2- Place the whole wheat flour on a plate, stir in the paprika, celery salt and garlic granules (and optional curry  - some folks don't care for this spice and it isn't necessary to make this a delicious meal). Slice each eggplant lengthwise into slices (*see chef's tip below) and dust with the seasoned flour. Heat half the oil in a large, heavy skillet. Add the eggplant slices, in batches, and cook until just golden brown. Remove slices and let cool. (HEALTHIER TIP: Use a non-stick spray to reduce fat.)

3- Place a spoonful of the potato mixture on each eggplant slice and roll up. Cut out 4 x 12 inch squares of foil and brush each one with oil or spray with the non-stick cooking spray. Place 4 eggplant rolls on each square and fold up the sides to enclose the rolls. Cook on a medium-hot grill, turning occasionally, for 25-30 minutes. Unwrap the parcels and transfer the rolls to a serving dish.  If the weather does not cooperate, you can also cook them in the oven at 375 degrees for the same amount of time.

Chef's Tip:
Salting the eggplants before cooking helps to prevent them from soaking up so much oil during cooking. Also, I find that it takes some of the bite out of the eggplant. (If you like your eggplant tart, skip this step). Layer the slices in a strainer, sprinkling each layer lightly with salt, and leave to drain for 30 minutes. Rinse thoroughly and pat dry with paper towels before coating with seasoned flour.   


At Fundamentals of Health we recommend only healthy foods. We do not promote meat or dairy products as healthy foods.  Our recipes will always call for healthier substitutes.  And remember, you can modify almost any recipe to make it healthier.  Most importantly, the very best foods for the human body are raw plant foods. We believe God designed the body and the food it needed.  So eat foods in their natural raw form as much as possible. 

Live Long and Be Healthy!



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Last update: 02/16/2012

  Healthy Info

"Most health problems, including heart disease, cancer, arthritis, diabetes, osteoporosis and symptoms of aging can be avoided with good nutrition and fitness."
Dr. Ruth Heidrich, Ph.D.
Visit her site for more>
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