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Copyright

      Thorsons

      An imprint of HarperCollinsPublishers Ltd.

      1 London Bridge Street

      London SE1 9GF

       www.harpercollins.co.uk

      First published by Thorsons 1994

      This revised edition 2000

      Copyright © Jean Joice and Jackie Le Tissier 1994, 2000

      Jean Joice and Jackie Le Tissier assert the moral right to be identified as the authors of this work

      A catalogue record for this book is available from the British Library

      All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this ebook on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins ebooks

      HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication

      Source ISBN: 9780007326396

      Ebook Edition © May 2017 ISBN: 9780007483365

      Version: 2017-05-12

      Contents

       Cover

       Title Page

Copyright

Foreword

Introduction

The Hay System: What it is and how to put it into practice

Notes on Foods and Equipment for the Hay Kitchen

Notes on Terms, Quantities, Oven Temperatures and Freezing

Table of Compatible Foods

Drink Combination Table

Recipes for Alkaline Meals

       Food and drinks that can be combined for an Alkaline meal

       Recipes for Protein Meals

       Food and drinks that can be combined for a Protein meal

       Recipes for Starch Meals

       Food and drinks that can be combined for a Starch meal

       Seasonal Menu Planner

       Keep Reading

       Bibliography and Further Reading

       Acknowledgements

       About the Authors

       About the Publisher

Foreword

      As I am constantly pointing out, food combining is in no sense a wearisome diet, it is a delicious way of eating for health.

      Nothing could better confirm this fact than the wealth of delicious recipes by Jean and Jackie in their beautifully presented new cookbook. The recipes are so unusual and innovative that they will inspire cooks everywhere, be they food combiners, wholefooders or otherwise, to rush into the kitchen and start creating culinary masterpieces. The secret of this inspiration is an unlisted but very effective ingredient in all the recipes – enthusiasm.

      Apart from the excellent recipes, the book is also a blueprint for a healthy and enjoyable lifestyle based on Dr Hay’s ‘essentially holistic teaching’. As the authors point out, this teaching stresses an all-important fact: that it is not only what you eat but what you think that is necessary for the whole person.

      Jean’s beautifully and simply written chapters contain easily understood information about the Hay System, what it is, and eminently practical instructions on how to put it into practice. There are notes, too, on a number of minor stumbling blocks which can beset the path of newcomers to the Hay scene, such as the meaning of ‘acid-forming’ and ‘alkali-forming’, and how to use foods so termed to maintain the correct chemical balance of the body.

      She has also explained the importance of fruit in food combining. This cannot be sufficiently stressed. Dr Hay regarded fruit as the number one priority among the foods necessary for health, and his advice was to eat it at every meal and always to eat it raw (if ripe).

      The outstanding feature of this book, however, is the simplicity with which the recipes are arranged in sections – protein, starch and alkaline – so that complete meals can be easily put together without the need to consult time-consuming and daunting columns of foods or charts. This simplicity would have delighted Dr Hay.

      Thanks to the outstanding success of earlier food combining books and the ever-increasing number of their readers who have been clamouring for more recipes, I predict that there will be an enormous welcome for Jean and Jackie’s beautiful new cookbook, and I wish it all success.

       Doris Grant

Introduction

      Although it is now more than a decade since Doris Grant and I joined forces to write Food Combining for Health, the number of Hay enthusiasts is steadily increasing as one successful adherent

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