Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (105 page)

CABBAGE, GREEN

Cooked cabbage is delicious if prepared properly. The secret is to shred the cabbage very finely and to cook until just tender.

Remove outer leaves and shred cabbage with a sharp knife, or by cutting into quarters and feeding it through the food processor fitted with a fine slicing disk. Rinse cabbage with filtered water and place in a heavy skillet. Do not shake water off—water adhering to cabbage will be sufficient to cook it. Top cabbage with a little salt, plenty of pepper and several generous pats of butter. Turn on heat and lower when cabbage starts to steam. Cook about 5 minutes, covered, or until cabbage is just wilted.

Among vegetables, there's no question that the cabbage family gets the prize. It is rich in vitamin C, in protective indoles and in fiber and contains, as well, lesser quantities of other protective substances. Broccoli and Brussels sprouts are the richest in cancer-inhibiting elements. A study done with two groups of volunteers confirmed the effectiveness of these crucifers. The first group ate what might be called a normal diet, while the second was given a diet rich in vegetables from the cabbage family, notably Brussels sprouts. Both groups ingested carcinogenic substances. The group eating a diet rich in crucifers eliminated these substances more quickly than the other group. Other vegetables rich in anticancer substances are the pumpkin and squash family. . .rich in vitamin C, carotene, and fiber, and carrots. Most other vegetables also help protect us from carcinogens. According to some studies, beets have specific anticancer properties. Claude Aubert
Dis-Moi Comment Tu Cuisines

Unhappily, anxiety-ridden Americans, following the warning voices of televised drug commercials and newspaper ads, consider health something that can be purchased in a bottle at the drugstore; they forget, or never knew, that health can be found only by obeying the clear-cut laws of nature. Henry Bieler, MD
Food Is Your Best Medicine

CABBAGE, RED

Red cabbage may be prepared as green cabbage, but it takes a little longer to cook. It has a stronger flavor than green cabbage and is therefore more appetizing when dressed up according to the following recipes.

Red Cabbage, Dutch Style
Serves 6

1 medium red cabbage, shredded

1 bay leaf

½ teaspoon cloves

½ teaspoon sea salt

1 teaspoon raw honey

¼ teaspoon cinnamon

1 cup water

2 apples, peeled and quartered

2 tablespoons butter

1 tablespoon raw wine vinegar

Rinse cabbage with filtered water and place in a heavy pan. In a small pan, mix bay leaf, cloves, salt, honey and cinnamon with water and bring to a boil. Pour over the cabbage and cook gently about 20 minutes. Add the apple and cook another 10 minutes. Remove cabbage with a slotted spoon to a heated serving dish and toss with the butter and vinegar.

Since ancient times, cabbage has been a source of vitamin C during the winter months for peoples living in northern climes, from the Orient to the New World. Cabbage is a good source of fiber as well as of carotenoids, B complex, vitamin C, potassium, magnesium and calcium.

Raw cabbage has more vitamin C than cooked but cannot be recommended on a daily basis because of the presence of goitrogens, substances that block the formation of thyroid hormone. This in turn makes it difficult for the liver to convert the plant form of vitamin A (carotene or carotenoids) into the animal form, which it needs for thousands of biochemical processes.

On the plus side, cabbage is rich in substances that block the formation and spread of tumors. Folk medicine values the cabbage for the stomach; Irish girls traditionally drank cabbage water for the complexion. Recent research has shown the juice of cabbage to be highly therapeutic for ulcers. SWF

Red Cabbage with Orange
Serves 6

1 medium red cabbage

1 small onion, peeled and chopped

grated rind of two oranges

juice of two oranges, strained

1 teaspoon sea salt

1 clove garlic, peeled and finely chopped

1 tablespoon raw honey

3 tablespoons whey
Whey and Cream Cheese
or raw wine vinegar

4 tablespoons butter

Shred cabbage. Combine onion, orange rind, orange juice, garlic, salt, honey and whey or vinegar. Pour over the cabbage and toss well. Marinate overnight, tossing occasionally.

Melt butter in a large saucepan or frying pan. Add cabbage mixture and bring to a simmer. Reduce heat, cover and cook gently for about 1 hour, uncovered, until cabbage is tender and liquid has evaporated.

Latest research on this subject indicates that sodium intake contributes less to hypertension than the ratio of sodium to potassium. In other words, it may be possible to prevent high blood pressure by adding more potassium to the diet rather than necessarily lessening the dietary sodium. . .[researchers] suggest that people take an extra helping of a potassium rich food—for instance, a banana, some fresh broccoli, an avocado, Brussels sprouts, cauliflower, potatoes with skins, cantaloupe, dates, prunes and raisins. James F. Scheer
Health Freedom News

CARROTS

Many people hate carrots because their only experience of this staple vegetable has been carrots boiled to death in water. A much more satisfactory way to prepare carrots is to saute them in butter. Don't be afraid to peel carrots. Unlike potatoes, which have nutrients concentrated just under the skin, the vitamins and minerals of carrots are more evenly distributed.

Peel carrots and cut into sticks about 3 inches long and ¼ inch in width, or cut them into a large julienne using the julienne blade of a food processor. Saute in butter about 20 minutes until golden but still slightly firm.

Carrots Vichy
Serves 4

1 pound carrots

filtered water

4 tablespoons butter

2 tablespoons honey

sea salt

Peel carrots and slice into rounds. Cover with filtered water and bring to a boil. Add butter and honey. Boil uncovered, skimming frequently, until liquid is reduced to almost nothing and carrots are well coated. You may want to add a tablespoon or two more of butter at the end. Season to taste.

Roasted Carrot Puree
Serves 4-6

2 pounds carrots, peeled and cut into 1-inch pieces

¼ cup extra virgin olive oil

¾ cup
piima cream
or
creme fraiche

½ teaspoon sea salt

Toss carrots with olive oil and strew in a baking pan. Bake at 400 degrees about 1 hour or until carrots become well browned and tender. Watch carefully that they do not burn. Transfer to a food processor and process with cultured cream and salt.

A native of Afghanistan and a relative of celery, parsnips, caraway, cilantro, cumin and dill, the carrot is a most useful, versatile, nutritious and popular vegetable, revered not only as an accompaniment to other dishes but as a base ingredient for soups, stocks and stews. In hotels in the town of Vichy, France, carrots are eaten daily as part of a cure for overloaded digestion; and many cultures have valued them as an aphrodisiac. Research has shown that three raw carrots, eaten daily, lower blood cholesterol; and that a single carrot per day cuts the risk of lung cancer among smokers in half. Carrots are rich sources of carotenoids, B vitamins, phosphorus, calcium and all important iodine. SWF

Carrot Curry
Serves 6-8

1 pound carrots, peeled and cut into sticks

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 teaspoons mustard seeds

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons turmeric

1 teaspoon fenugreek seeds

1 teaspoon dried dill

pinch cayenne pepper

2 medium onions, sliced

2 red bell peppers, cut into a julienne

3-4 cups
chicken stock

grated rind of 1 orange

1 tablespoon freshly grated ginger

2 tablespoons arrowroot mixed with 2 tablespoons water

2 cups spinach leaves, chopped

sea salt

2 cups
Crispy Cashews
, chopped

Melt butter and olive oil in a large pot. Saute spices for several minutes, stirring constantly. Add onion and saute until soft. Add peppers and carrots and saute a few minutes more. Add stock, ginger and orange rind and bring to a boil. Reduce to simmer and stir in cashews. Simmer, uncovered, until liquid is partially evaporated and carrots and peppers are soft. Spoonful by spoonful, add arrowroot mixture until desired thickness is obtained. Season to taste. Stir in spinach and simmer another minute more. Serve with
basic brown rice
and
fruit chutney
or
raisin chutney
.

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