Panaceas Organic Food based menu planning.


The following EDUCATION of new organic 10% meat menus compliment Panacea's proposed amendments to the school curriculum. These amendments include the submission of a body (weight) training program, along with the ethical treatment of animals that are used in food production for better health.


These CORE aspects can be considered life skills that are essential for well being. Any compromise of these results in health problems. Both these combined will provide instant health effects.


This original concept is based on the ORGANIC food nutritional pyramid. By using these principles we have the ability to enhance and upgrade every existing menu with an infinite diversity and also preserve humanities health. This method of providing instant health effects not only comes from the 10% meat nutritional rational content of the menus, but also by the rational of Eco organically farmed produce.


An example of one such dish will be provided below.


Panacea wishes to stress that one of the goals of our proposed granted research and development is to operate an orgnaic farm.This farm will combine a renewable energy operation with advanced growing methods. This is intended to be used to educate others on the methods of how to grow healthier food, better food production, and preseve the Bio diversity of the food chain to counter the negative effects of genetically modified foods.


Please read about the dangers of genetically modified food, irradiated food and food additives on Panacea's activism pages.

Organic agriculture has received a big boost from a study showing that fruit grown without chemical inputs contains significantly larger quantities of compounds associated with improved health.

Scientists at the University of California in Davis grew two otherwise identical plots of kiwis side by side, one organically and the other with a standard mix of herbicides, pesticides and chemical fertiliser.Upon reaching maturity and after different periods of storage, the organic fruit showed 18 and 27 per cent higher levels of polyphenols and antioxidant activity respectively.

Both compounds are widely linked with health benefits.A raging scientific debate over whether eating organic makes a difference has not prevented organic food sales from soaring 20 per cent a year, reaching some $US28 billion in 2006, according to the Bonn-based International Federation of Agriculture Movements.

The authors say this is one of the first studies that factors out all other possible influences in comparing conventionally grown and chemical-free food plants.Polyphenols, found in red wine, red berries, peaches and pears, have been shown in other studies to reduce cholesterol and improve blood circulation.

Some research has indicated that they may help prevent some forms of cancer.


The peer-reviewed British journal of the Society of Chemical Industry quoted the authors of the study, Maria Amodio and three co-authors, as saying the difference in polyphenol levels may be due to the negative impact of chemical farming."It is possible that conventional growing practices utilise levels of pesticides that can result in a disruption of phenolic metabolites in the plant that have a protective role in plant defence mechanisms," Ms Amodio said.


Antioxidants are found in plant substances and are thought to help protect the body by neutralising free radicals or unstable oxygen molecules, which can damage cells and are linked to poor health and disease.Green tea has especially high concentrates of one kind of antioxidant.The study also reported higher levels of ascorbic acid, better known as vitamin C.

The study suggests that the organic plants, thrown onto their own defences against disease and predators, are more "stressed" and therefore produce more of these beneficial compounds.

In terms of flavour, the scientists said the organic and non-organic fruits were virtually the same, though the chemical-free kiwis had thicker skin and slightly less fleshly fruit.Organic yields were also smaller, averaging 22.5 tonnes per hectare as opposed to 26.9 tonnes per hectare for the conventionally grown fruit.Organic fruits contribute more to health. Study Source

Panacea has carefully researched the facts regarding the improved health effects that would result by using organic produce based on the food nutritional pyramid diet. 


Places like Cuba have one of the longest life expectancy in the world, they also so have some the best fertile SOIL in the world free from pesticides and genetically modified food. This is essential to preserve the soil health.


Organic farm in Cuba


Cuba's nationwide commitment to food self-sufficiency without reliance on chemical or mechanical technologies has borne some startlingly successful results, not only in terms of food production but also in the development of a more personalized food culture, woven deeply into patterns of food consumption, nutrition, and community. Source

Panacea's new educational menus integrate the food nutritional pyramid by adding 10 percent meat into endless diverse vegan and vegitarian combinations

This original beneficial health concept fuses the best of all three worlds (meat, vegan, vego) into one. The menu range spans from all the vegan,vego and mainstream breakfast menus, vegan/vego/mainstream lunch menus (with meat according to the pyramid) and dinner menus, plus desserts and snacks!


The Food nutitional pyamid


The heterogeneity of the vegan and vegetarian menus together consolidated with the health rational of panaceas ORGANIC FARMED 10% meat (as shown in the pyramid), have a unique complexity of taste sensations.

There is no other menu possible which can match the health effects.Organically farming meat and produce eliminates industry toxins and enhances our bodies.There is no justification for pesticide anabolic beef, mercury fish and steroid chicken with pesticide vegetable produce, other than for a profit motive.


You are what you eat, there is no justification for unhealthy profit food production. More facts to re enforce this can be found in both these documentaries entitled how to save the world and foodmatters. These may be available on Google Video.


Organic ECO farming and adding HEMP into free ranged FEED stock will also eliminate the need for chemicals. Panacea's project is aimed to create these menus which include 10% meat with vegan and vegetarian combos, incorporating free range organic farmed meats. All combos will contain pesticide free content in both animal and vegetables. This can even develop into a restaurant of its own genre and further help to fund raise for panaceas environmental causes.


A design co-ordination of these Panacea menus which can be featured into other mainstream restaurant menus is also possible. All revenue raised will come back into the not for profit organisation and afford public benefit.

In the concept of using public grants for a Panacea restaurant, all the restaurant's materials will be provided by Panacea's renewable earth friendly hemp materials. All operating facilities will have the inclusion of an alternative energy source in both the farming and restaurant settings and transport!. Panacea will appeal to already established environmental groups to volunteer service.

The complete reach of Panacea's themed creations and products will comprise the holistic whole.

A choice of 50,000 hemp products can also be adopted, (including uniforms, and what the menu is made from), with the aim of replacing all non renewable products that are currently used in mainstream. Hemp will also be added into the food menu, it is a high protein content.

The essential nutritional education of this concept will be presented into the restaurants central theme of the eating experience. This education will be described in the menu content showing how the organic and food nutritional concept works. The presentation of the menu will reflect the health benefits of the food nutritional pyramid, and WHY ORGANIC FREE RANGED FARMED produce, and usage of ALTERNATIVE ENERGY are employed.

The restaurants will advertise education on the walls detailing the counter productive farming industry methods, health and moral psychology of non organic food, genetically modified food dangers and the in humane treatment of animals.Even fast food menus can be enhanced and still preserved in sub culture by the 10% percent meat, RAW, vegan and vegetarian menus..But this is tangential, how ever our vitality is not.

The diversity of the menu combinations which can be created from the vegan and vegetarian dishes and fused with 10% meat is such a stratum nutritionally, (and having the ability to create new interesting tasting menus), that it is advisable that a division in Panacea is set aside to produce software (an electronic program) for the public's use which can automatically fuse combinations via this knowledge for home individual usage.

An example of these cooking programs which can show the concept can be seen in such software as master cook and now your cooking .The bulk of the important essential work from Panacea will be to produce the organically farmed produce. Including, vegetables, and meat for public dissemination.In the near future, Panacea will add into this section innovative examples of superior nutrition filled menus, with infinite complexity containing all three meat, vegan and vegetarian menus combined in one dish. 


The following (although not as developed as it could be) is an example of a mushroom steak using Panacea's menu principle. 

Panacea encourages all to look at the vegan and vego menus, and to what combinations they can fuse with their reduced quantity of 10% meat. Also to look at the nutritional worth contained in what vegans and vegetarians have for breakfast, lunch and deserts, and to make your own upgrades!


Picture a typical mushroom steak as picture below.

By picture, it, Panacea means EVALUATE the non renewable energy sourced needed to create the meat, the concepts of the chemicals, the un ethical farming conditions, the FAT content, the knowledge that comes with the involved industry and dish from eating it. (nothing healthy)

By simply ordering this steak you are basically saying via the education involved, give me a toxic chemical cocktail that gives me no indication of the health effects and is created by unethical practice, plus one that was produced using energy sources and chemicals which are counter productive to my children's future.

Simple enough?

Now let’s look at the nutritional comparison we can assimilate into a more advanced dish by using the EDUCATIONAL concept provided by Panacea, whilst still keeping the same theme of a mushroom steak asthetically

First we will look at the ingredients and examples of variety contained in vegetarian mince which we will be fusing with the added reduced ORGANIC 10% beef content. Examples of the Bases to fuse with together with the meat (reduced to 10%), and make a full steak and or meat patty are:

New Quorn mince which is described by all that tried it in the survey that you cannot taste the difference to meat. New Quorn mince has all the texture and taste of beef mince which means not only will your favorite recipes taste delicious but, as Quorn mince is low in fat, you'll also be serving a healthier meal. In fact Quorn mince contains 2.8g of fat per 100g compared with beef mince which contains over 15g of fat per 100g.

Quorn products are made from myco-protein which is a mushroom protein, it is produced by a process of fermentation similar to the process used when making yogurt. Quorn mince but not shown mixed with reduced content of beef.

Examples of a quorn bases you can add 10% meat too:





There are a few more varieties that can be chosen and tailored nutritionally for this task, but we have with these examples a basic idea. Now a back round on other ingredients we will be using to assimilate the mushroom theme into the dish whilst keeping the aesthetic mushroom steak qualities.



Nutritionally, quinoa might be considered a super grain--although it is not really a grain, but the seed of a leafy plant that's distantly related to spinach. Quinoa has excellent reserves of protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth). 

The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid). 



Cardamom, sometimes called Grains of Paradise, is a pungent, aromatic herb first used around the eighth century, and is a native of India. It was probably imported into Europe around A.D. 1214.

A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavoring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights) and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. A medicinal (perhaps aphrodisiac) cordial can be made by macerating seeds in hot water.

By using the following additions from the vegan and vegetarian menus we can advance the taste, texture and nutritional worth of the dish and even upgrade and enhance the ingredients of a mushroom steak

The meat is organically sourced and the mushroom steak(10% meat weighed out) is then mixed into the vegetarian paty base, but still looks like a whole steak in appearance.


10% ORGANIC meat fused in with a vegitarian meat base

Finished 10% meat fused with the vegitarian meat base

Panacea used vegetable protein strips as part of the meat base and simply created a reduced meat content into the mix. Even a cat ate part of the vegetarain base after it was cooked as it couldent tell the differance!. 

A 10% meat base with a vegetarian 'meat' base can also be benefical in preventing heart disease and
used in part of a weight reduction program and or just used to preserve your vitality.We will be adding to mushroom steak dish the following ingredients from the vegan/vegetarian menus:

savoury mushroom quinoa 

Savory Mushroom Quinoa

Makes 8 servings.

Preparation Time: 50 minutes

Serving Ideas: Serve with "Miso-Tahini Sauce" (seerecipe).

- Serve with a hot nut sauce or a not-too-thick bean or flour sauce.

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving

Calories 132

Calories from fat 21

% Daily Value*

Total Fat 2.4g 4%

Saturated Fat 0.2g 1%

Cholesterol 0mg 0%

Sodium 214mg 9%

Carbohydrate 24.3g 8%

Dietary Fiber 2.9g 11%

Protein 5.1g 10%

Vitamin A 1.4%

Vitamin C 21.3%

Calcium 5.2%

Iron 20.4%

* Percent Daily Values are based on a

2,000 calorie diet.

1 teaspoon olive oil

1/2 pound mushrooms, quartered

(about 2 cups)

1 large onion, diced

1 medium fennel bulb, diced

3 cups cauliflower, chopped

(about 1 head - florets + core chopped)

3 celery stalks, chopped

2 1/2 teaspoons thyme, crushed

1 teaspoon rosemary, crushed

1 1/4 cups quinoa, washed

2 1/2 cups water, (or vegetable broth)

3/4 teaspoon sea salt


Heat a Dutch oven (or other pan that has a tight fitting cover and that is appropriate for the stove top and the oven) over medium-high heat and add oil. Saute mushrooms, onion, fennel bulb, cauliflower, and celery, sealing them one at a time (about 30 minutes total). Add the thyme, rosemary, and quinoa and cook (stirring frequently) for 2 minutes. Preheat oven to 350 degrees F (175 degrees C).

Add water and sea salt to Dutch oven and mix. Cover and bring to a boil. When boiling, turn heat to low. When oven is pre-heated, place entire Dutch oven (with cover) in the oven. Bake for 25 minutes.


- "Italian Mushroom Quinoa" - instead of thyme and rosemary, add basil, oregano, and some sun-dried tomatoes.- "Savory Mushroom Rice" - replace the quinoa with rice, and bake for 55 minutes. Could prepare this dish in the same way, but instead of baking it in the oven, steep it on the stove top.- Could add crushed fennel seeds or ground sage to this dish.- Peas could be used as a decorative vegetable added at the end.

- Add dried-mushrooms that have been soaked and sliced with the fresh mushrooms for a stronger, deeper mushroom flavor.

- Add tempeh after the celery for a more complete dish that has more protein.Per serving: 132 Calories; 2g Fat (16% calories from fat); 5g Protein; 24g Carbohydrate; 0mg Cholesterol; 214mg Sodium

which is served with on the side

stuffed mushrooms


2 pounds mushrooms, whole

(about 60 large mushrooms)



1 tablespoon olive oil

1 large onion, chopped fine

4 celery stalks, chopped fine

1/2 teaspoon ground sage

1 teaspoon ground thyme

12 1/3 ounces tofu, low-fat silken, blended

1 teaspoon sea salt

1 1/2 tablespoons olive oil

1/2 teaspoon sea salt


Wash and stem mushrooms. For filling, heat a pot over medium-high heat and add oil. Saute onion, mushroom stems, celery, sage, and thymein oil, sealing each one at a time (about 20 minutes total). Remove from heat, and fold in tofu and sea salt. In large bowl, toss mushroom caps with oil and sea salt.

Press spoonfuls of vegetable-tofu filling into each mushroom cap (do not overfill since mushrooms shrink when they are cooked), and place on a baking sheet (it should not need to be oiled since the mushroom caps are oiled).

Bake in a 400 degree F (200 degree C) oven (no need to preheat the oven) for 30-40 minutes until browned.

1 Serving Size = 2 mushrooms as an appetizer. Per serving: 24 Calories; 1g Fat (45% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 109mg Sodium

Spiced butternut squash puree

Makes 10 servings.

Preparation Time: 25 minutes


Serving Ideas: Serve with toasted, shredded coconut

and/or hazelnuts.

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving

Calories 68

Calories from fat 4

% Daily Value*

Total Fat 0.5g 1%

Saturated Fat 0.1g 0%

Cholesterol 0mg 0%

Sodium 53mg 2%

Carbohydrate 16.9g 6%

Dietary Fiber 2.0g 8%

Protein 1.3g 3%

Vitamin A 178.4%

Vitamin C 32.6%

Calcium 6.7%

Iron 5.5%

* Percent Daily Values are based on a

2,000 calorie diet.

2 medium butternut squash, baked

(about 4 pounds total)

1/2 teaspoon olive oil

1 tablespoon ground fennel seeds

3/4 teaspoon ground cardamom

1 tablespoon green chili peppers, minced

2 tablespoons maple syrup, or to taste

1/4 teaspoon sea salt


3 tablespoons lime juice

(from 2 fresh limes)

Cut open, seed, and peel the cooked squash. The squash should be very tender when it is fully cooked. Place the pulp in a bowl and puree with a hand mixer or a potato masher (alternatively, puree in a food processor).

Heat a skillet over medium-high heat and add oil. Add the fennel seed, cardamom, and the chilies. Within seconds, add the squash puree, maple syrup, and salt. Cook, stirring frequently, until thickened and heated through, about 5 minutes. Before serving, sprinkle with lime juice. Makes 4 cups.Per serving: 68 Calories; less than one gram Fat (5% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 53mg Sodium

Sweet potato fries


These baked style fries have much less fat than conventional fries, and using sweet potatoes dramatically increases the nutritional content compared to normal potatoes 

(especially vitamin A).

Nutrition Facts


Servings Per Recipe 24

Amount Per Serving

Calories 56

Calories from fat 3

% Daily Value*

Total Fat 0.3g 1%

Saturated Fat 0.1g 0%

Cholesterol 0mg 0%

Sodium 45mg 2%

Carbohydrate 12.7g 4%

Dietary Fiber 1.4g 6%

Protein 0.8g 2%

Vitamin A 191.3%

Vitamin C 17.9%

Calcium 1.4%

Iron 2.0%

* Percent Daily Values are based on a

2,000 calorie diet.

3 1/2 pounds sweet potatoes, cut like fries

(about 4 large sweet potatoes)

1 teaspoon unrefined corn oil

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

2 tablespoons maple syrup

Toss cut vegetables, oil, cinnamon, and salt in a bowl. Transfer to baking sheet (it should not need to be oiled since the potatoes are oiled).

Bake (roast) in a 450 degree F (230 degree C) oven (no need to preheat the oven) for about 50 minutes, or until the vegetables are not hard, and have browned. During the last 30 minutes of roasting, toss vegetables every 10Minutes to ensure they do not burn on any one side.


At the end of baking, toss with maple syrup.

1 Serving = 1/3 cup.




- Use different types of herbs or spices in place of cinnamon (such as garam masala for an Indian flavor).- Per serving: 56 Calories; less than one gram Fat (5% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 45mg Sodium


One example of using the basic principle that is quite a mushroom steak.


Panacea's Dish


All the listed ingredients above in preperation for the meal

Note- you do not need to stick to the portions listed in the recipes, and can make the dish for one or two people. If you follow the recipes and experiment with the portions you can cater to your own individual needs.


Sweet potato fries with cinnamon and maple syrup


Mushroom quiona


Squash puree


Stuffed mushroom mix, with tofu

Stuffed cellery and tofu mushrooms ready for baking



Vegetable meat base with 10% real meat 


finished Mushroom steak dish


[Under construction at the moment] Click here to see Panacea's researched efforts which comprise an amalgam of ideas towards the development of fusion in vegan, vegetarian and 10% meat creations as the basic tenets for one meal.

If you are a member of the public, government health service, restaurant, or philanthropic groups who wishes to support this concept and help implement these health benefits, please contact Panacea.

Panacea will now list on the side web menu affiliated organic information. If you are asociated with organic farming and or organic health information and wish to be inlcuded here please contact Panacea.