Eat Fat, Lose Fat (36 page)

Note: If you are not using whey, use 2 tablespoons sea salt.

Place vegetables, ginger, chile flakes, salt, and whey in a large bowl and pound with a wooden pounder or meat hammer to release juices. Let sit for half an hour to allow the cabbage to wilt. Pound again for a few minutes and stuff into a quart-sized, widemouthed mason jar. Press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.

Note: If you are not using whey, use 2 tablespoons sea salt.

Wash cucumbers well and place in a quart-sized, widemouthed mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.

This chutney goes well with meat and with various coconut curries.

In a large bowl, mix together pineapple, cilantro, ginger, and jalapeño, if using. Place in a quart-sized, widemouthed mason jar. Press down lightly with a wooden pounder or meat hammer. Mix together lime juice, salt, whey, and water and pour over pineapple, adding more water if necessary to cover the pineapple. The chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten within 2 months.

This spicy chutney is delicious with Indian-style curries.

In a large bowl, mix together water, lemon juice, lemon rind, sweetener, salt, and whey. Peel peaches and cut up into the lemon juice mixture. Mix in nuts, raisins, herbs, and spices and place in a quart-sized, widemouthed mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the fruit. The mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten within 2 months.

Another great accompaniment for curries and other coconut dishes.

In a large bowl, mix together papaya or mango, ginger, pepper, onion, jalapeño, if using, mint, and cilantro and place in a quart-sized, widemouthed mason jar. Press down lightly with a wooden pounder or meat hammer. Mix together remaining ingredients and pour into jar, adding more water if necessary to cover fruit. The chutney should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for 2 days before transferring to refrigerator. Eat within 2 months.

In a large bowl, mix together all ingredients. Pound lightly with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, widemouthed mason jar and press down with a pounder or meat hammer until juices cover the relish. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.

This wonderful recipe comes from Weston A. Price Foundation chapter leader Kim Lockard.

In a large bowl, mix cucumbers with onion and place in 2 quart-sized, widemouthed mason jars, pressing down lightly with a pounder or meat hammer. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover. Keep the top of the liquid 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator.

Thanks to Bonnie Kinningham for this easy and delicious recipe for lacto-fermented salsa.

Place all ingredients except cilantro in a food processor and process until smooth. Stir in cilantro. Place in a quart-sized, widemouthed mason jar. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.

Soups

This is the basic recipe for creamed vegetable soup. It’s easy to prepare when you use a handheld blender so you can blend the soup right in the pot. Add the raw or cultured cream to the bowls when serving, so the enzymes are not destroyed.

Melt butter in a large stainless-steel pot over low heat. Add onions and carrots, cover, and cook over lowest possible heat for at least 30 minutes, or until vegetables soften but don’t burn. Add potatoes and stock, raise heat, bring to a rapid boil and skim. Reduce heat and add thyme sprigs and crushed peppercorns. Cover and simmer until potatoes are soft. Add zucchini and cook until just tender, 5 to 10 minutes. Remove thyme sprigs. Puree soup with a handheld blender. If soup is too thick, thin with filtered water. Season with salt and pepper. Ladle into heated bowls and garnish with 1 tablespoon sour cream or crème fraîche per bowl.

This soup makes its own stock—no need to have any on hand.

If possible, have the butcher cut ribs into 1-inch pieces. Preheat oven to 400°F. Strew ribs in a stainless-steel baking pan and bake for about 45 minutes, or until meat is well browned. Remove with tongs to a large pot and add cold water and vinegar. Add a little water to the pan, bring to a boil, and deglaze, then add this liquid to the pot. Let soak for 1 hour, then bring to a simmer and skim any scum that rises to the surface.