Only organic produce is permitted. It should be fresh and not processed or preserved in any way. The only preserved products allowed are dried fruits which should be unsulphured and cooked before eating.

Absolute requirements for a nutritional healing program
 
 The diet must be non-toxic and organic
 The diet must not prove a burden to the body or the organs of elimination, particularly the liver and kidneys
 The diet must be easily digested, hence the instructions for the preparation of juices and cooking techniques must be adhered to
 Each meal must be freshly prepared
 The diet must restore the potassium status in the cells and stimulate detoxification from the cells, hence the bias towards the volume of vegetables both raw (salads and juices) and cooked in the diet
 Sodium (salt) must be excluded in order for the tissues to take up potassium and heal
 Protein must be reduced to a minimum in order for detoxification and sodium elimination to occur. Protein feeds tumour tissue and delays the healing in most chronic degenerative disease. Enough protein is derived from the diet for healing and tissue regeneration
 The patient must be encouraged to eat as much as possible of the allowed foods

 Freshly prepared vegetable juices of 2 varieties; the apple and carrot juice and the green juice. You must not substitute any of the listed ingredients in the juices
 Raw fruits and vegetables
 Dried fruits, organic and unsulphured, such as prunes, apricots, raisins, sultanas, dates, figs, mango etc. They must be stewed before use
 Vegetables and fruit stewed in their own juice. Sweet potatoes and sweet corn are allowed only once a week.
 Garlic, onions, chives and parsley may be used liberally
 Potatoes
 Oatmeal
 Hippocrates Soup (special recipe)
 Rye bread, 2 slices daily (either sour dough or sprouted Rye bread, salt and fat free)
 After 6-12 weeks protein is added in form of pot cheese (saltless and fat-free) or yoghurt from skimmed milk. Low fat dairy products are not permitted.
 Flaxseed oil – 20mls/day during the first 4 weeks; 10mls/day thereafter
 Succanat sugar or organic honey – limited to 2 tsp/day. Molasses may be taken in place of the sugar or honey
 Herbs such as allspice, aniseed, bay leaves, coriander, dill, fennel, mace, marjoram, mint, rosemary, sage, saffron, tarragon, thyme, sorrel, summer savory. Use sparingly.
 Herb teas –organic chamomile and peppermint teas are allowed. Valerian tea may be used as a sedative.  Essiac tea and Pau D’arco tea are also permitted

   All foods bottled, canned, refined or preserved in any way
   No berries (except red, black and white currants), pineapple, nuts, avocados and cucumbers. No sulphured dried fruit.
   No fats or oils, other than specific amounts of flaxseed oil. No butter, cheese or other dairy products other than specified above. No nuts, seeds or nut butters (tahini)
   Herbs – basil, oregano, chilli and other hot spices such as pepper, paprika
   Salt  - all salt, even Celtic salt
   No grains or flours other than limited amounts of rye and oats
   No legumes/pulses, or soy products. No sprouted legumes.
   No beverages other than distilled water (if desired) or peppermint or chamomile tea
   No water other than distilled or reverse osmosis
   No refined sugar
   No bicarbonate of soda (watch out for this product in your toothpaste)

Later into the program some brown rice and lentils may be permitted, depending upon the progress of the patient.

Breakfast
Porridge made from oats and distilled water, cooked slowly over a low heat served with fresh or stewed fruit, or a dried fruit compote

Lunch
A small bowl of Hippocrates Soup
Potato in some form – baked, mashed, or prepared as a potato salad
Raw, grated vegetable salad
Cooked vegetables
Serving of skimmed-milk yoghurt or no-fat, unsalted pot cheese (after 6-12 weeks)

Evening meal
As for lunch. The food must be prepared freshly, in other words no left overs, and the diet should be a varied as possible. Choose a wide range of vegetables for use in stews, casseroles and salads

Vegetable Juices
Up to 3 litres of freshly prepared vegetable juices (vegetable and apple, mixed) are taken daily – this involves a quantity of 3kg of vegetables and 3kg of green apples daily.

For the juicing:
  3 kg green apples
  2.75kg carrots
  1kg greens (redand/or green lettuce, chard, watercress, red cabbage, green capsicum, beet tops)

For the diet:
  Oats
  Dried fruit (prunes, apricots, raisins etc.)
  Skimmed milk yoghurt
  Potatoes
  Soup ingredients (potato, celery, leeks, tomatoes, onions, garlic, parsley)
  Variety of fresh vegetables for cooked and salad dishes
  Flaxseed oil
  Ground coffee for enemas (up to 125g daily)

Cooking at low heat for a long period of time is essential to the success of this therapy. Foods prepared this way are more easily digested as the fibres have time to break down, and therefore have more nutrient value to the patient. Vegetables and fruits are cooked in their own juices, therefore it is important that saucepans, casseroles or baking dishes are sealed to prevent any loss of moisture from the food. Only minimal amounts of water are added to inhibit “sticking” in the initial stages. Cooking at a low temperatures ensures that the cells of the vegetables have time to gently heat without burning, and swell before they burst releasing their own juices and sugars. The vegetables and fruit  will “stew” in this juice. Potatoes can either be baked or boiled. If you are casseroling your vegetables then make sure your baking dish has a tight fitting lid – tip you can help to “seal” the lid by laying greaseproof paper between the lid and the casserole.

The bulk of the cooked vegetables should be prepared in this manner. Occasionally you may wish to lightly steam a vegetable, but you must remember that you will lose a lot of the minerals in the cooking water and that vegetables prepared this way are less digestible. Later into the therapy, when the digestive tract is restored, this may pose less of a problem, and you may use any cooking water in other dishes. Obviously raw salads are the most difficult to digest, although important to the regime, so it is recommended that salad vegetables are finely grated.

Brown rice and lentils are added later into the therapy. For maximum digestibility and nutrient value, all seeds (includes all cereal grains and legumes) should be soaked for 12 hours, rinsed and drained, and then allowed to rest with a damp cloth covering, for 12 hours. The soaking inactivates the phytates which would normally bind and inhibit absorption of minerals such as calcium, iron and zinc; while the “resting” phase allows the inactivation of enzymes in the seed which would normally inhibit their digestion.

Cookware
Stainless steel saucepans with tight fitting lids so that no steam escapes. The water-less cookware is recommended and there are several brands available. These stainless steel saucepans are designed in such a way that heat is rapidly and evenly distributed from the base to the sides. These pans retain the heat making cooking at very low temperatures possible. There is no burning, no boiling and no stirring! You cover the pan and do not remove the lid until the food is cooked through (about 2 hours).

Materials Allowed	Materials Prohibited
Stainless steel	Aluminium
Glass	Teflon
Pyrex	Copper
Enamel	Lead glazes on pottery ware
Earthenware
Cast iron

 
   Simmer plates or heat diffusers are recommended
   A stainless steel food mill or mouli is recommended for the preparation of the Hippocrates soup
   Slow cookers are suitable if the container is of the permitted material

Vegetables and fruits (particularly carrots and green apples) are seasonal. This can pose a major problem. Apples are usually in short supply from January to February. You may be able to arrange to buy several cases of the apples before supplies run out and ask your retailer to store them for you in their cold room. The same can be done with carrots.

Availability of other produce is perhaps not so critical. At times you may not be able to get red cabbage or leeks, so you may have to go without. Do not substitute another vegetable say in the Hippocrates soup or the green juice; just use more of the permitted other varieties.
I recommend that if you have a patch of garden, or if your friends or family do, then grow your own greens. Plant at least 12 lettuces weekly (not iceberg) and have an ongoing supply of parsley, chard, beetroot, spinach, and if you can, green peppers. This will greatly alleviate your shopping bill and reduce the amount of space required in the refrigerator. Storage of greens is always a problem. There is nothing like picking a fresh green from the garden and putting it through your juicer.

If you do need to store greens in the refrigerator then you may use the green vegetable storage bags certified by an organic body.