233.Chestnut and herb loaf : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

serves 4

8 oz 225 g chestnut puree

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 tablespoon parsley, chopped

1 tablespoon chopped fresh herbs - sage, thyme, rosemary

6 oz / 150 g carrots, grated

2 eggs, beaten

salt and pepper to taste


  • Fry the onion gently in the oil for 2 -3 minutes (microwave 1 minute).

  • Add garlic and fry for further minute (1/2 minute in microwave).

  • Stir in all remaining ingredients and turn into an oven-proof glass bowl

  • Bake in conventional oven at Gas Mark 4, 180 C, 350 F, for 40 - 45 minutes or in the microwave for 12 minutes.

  • Leave to stand for 5 minutes before serving.

  • Serve hot or cold. Accompany with Spicy Mayonnaise (see recipe).


  • This is ideal for those who do not like the crunchiness of chopped nuts. If you want a crunchy texture, add 3 oz / 75 g each chopped walnuts and hazelnuts.