Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (115 page)

Zucchini, a member of the squash family, is a bland vegetable, especially rich in sodium. And since sodium, of all the alkaline elements of the body, is the most important, it follows that zucchini is a most healthful vegetable. The liver is the storehouse of sodium, an element necessary to maintain the acid-base equilibrium of the body. Without this acid-base balance, good health is impossible to maintain. The simple, bland zucchini, used as both food and medicine, is an ideal way to restore a sodium-exhausted liver. Henry Bieler, MD
Food Is Your Best Medicine

Zucchini with Tomatoes
Serves 4

2 medium zucchini

2 medium onions, peeled and chopped

2 medium tomatoes, peeled, seeded and chopped

1-2 cloves garlic, peeled and mashed

½ teaspoon dried thyme

4 tablespoons butter

4 tablespoons extra virgin olive oil

½ teaspoon pepper

To peel tomatoes, see
Kitchen Tips and Hints
. Cut ends off zucchini, cut into quarters lengthwise and slice thinly. Mix with sea salt and let stand about 1 hour. Rinse in a colander and pat dry. Saute zucchini in butter and olive oil in batches over medium-high heat until golden. Set aside. Saute onion in butter and oil until tender. Add tomato, raise heat and saute a few minutes until liquid is almost all absorbed. Add zucchini, garlic, thyme and pepper. Saute about 1 minute more until flavors are amalgamated. Don't let zucchini overcook!

Germs, viruses and other microorganisms are usually present, but merely as scavengers that feed on toxic wastes. While we must thank Louis Pasteur for annihilating the belief that disease was caused by demons and evil, substituting in its place the germ theory, we must not forget that Bechamp, who was a contemporary of Pasteur, strongly maintained that the chemical background on which the germ fed was of equal importance. Man had to choose between the two causes of disease: either the toxic background, due to faulty living and eating habits, was responsible for disease; or a mysterious microorganism, hiding in dark corners, pounced upon the innocent and unsuspecting victim. The cure, according to this latter theory, depended upon the destruction of these microbes. Henry Bieler, MD
Food Is Your Best Medicine

Zucchini Cakes
Makes 12-14

4 cups grated zucchini, washed, trimmed and grated

1 tablespoon sea salt

4 eggs, lightly beaten

1 small onion, finely chopped

2 cups whole grain bread crumbs

sea salt and pepper

¼ teaspoon cayenne pepper

½ cup Parmesan cheese

4 tablespoons butter

4 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand ½ hour. Rinse well with filtered water and squeeze dry in a tea towel. Mix with eggs, onion, bread crumbs, cheese and cayenne pepper and season to taste. Form into cakes and saute a few at a time in butter and olive oil.

Stuffed Zucchini
Serves 8

8 small zucchini or 4 large zucchini

2 medium onions, finely minced

¾ cup
Crispy Almonds
, ground to a powder

¾ cup
piima cream
or
creme fraiche

1 cup whole grain bread crumbs

¾ cup grated Swiss or Parmesan cheese

2 eggs

¼ teaspoon powdered cloves

sea salt and pepper

Remove ends of the zucchini and cook in boiling salted, filtered water about 8 to 10 minutes, depending on the size of the zucchini, or until flesh just becomes tender. Remove to a colander and rinse with cold water. Slice in half lengthwise and scoop out the flesh, reserving it in a bowl. Salt the inside of the zucchini shells and turn over to drain on paper towels. Meanwhile, saute onion in olive oil. Chop zucchini flesh, squeeze out water and add to the onion. Cook a few minutes more.

Beat the eggs and cream together. Stir in the onion and zucchini mixture, the almonds, about half the bread crumbs, half the cheese and the powdered cloves. Season to taste. If mixture is too runny, add more bread crumbs. Arrange zucchini shells in a buttered casserole and fill with the stuffing. Sprinkle remaining bread crumbs and cheese on top. You may prepare ahead of time to this point. Bake at 350 degrees for about ½ hour or until tops are golden.

Dr. Denham Harman, an authority on free radical chemistry and physiology, has stated that a reduction in these harmful reactions through dietary changes and/or the addition of protective elements in the diet would have a drastic effect. "This approach offers the prospect of an increase in the average life expectancy to beyond 85 years and a significant increase in the number of people who will live to well beyond 100 years."

Modern medicine, using a chemical approach, has failed to achieve this. The mean life span has remained virtually constant at 70 years since the mid 1950's. This life expectancy may well decrease in the future if we continue to be seduced by the false nutritional propaganda of the vegetable oil producers.

Harman studied the effect of various fats and oils on mice. He found that rats fed lard lived 9.2% longer than rats fed a polyunsaturate. In humans that translates to almost
7 years off your life
if you have been suckered into television nutrition and American Heart Association anticholesterol propaganda.

If unsaturated oil and lard are pushed to 20% of the total diet (well within the range of human consumption), the life span of the rats consuming the unsaturated oil was 17% less than those fed lard. Assuming a 70-year life span of man, this translates to almost
12 years less life
for the oil consumer as compared to lard users. William Campbell Douglass, MD
The Milk Book

BABY VEGETABLES

Baby vegetables are becoming increasingly available in our markets. Unfortunately, they often come from long distances and have therefore been treated with undesirable preservatives. They are rarely grown organically. However, if you can find locally grown baby vegetables, do use them for an appealing presentation. It is usually unnecessary to trim or peel them. Wash well and steam lightly or saute in a little butter and olive oil.

Before the advent of agriculture, our ancestors obtained nutrients from several thousand different types of plants. Even a century ago, the variety of food available to Americans was many times greater than today. Now, only 30 crops account for at least 95 percent of everything humanity eats, and just three—rice, corn and wheat—represent 80 percent of our food.

Modern agriculture goes against the grain of nature by discouraging diversity, concentrating instead on only a few plant varieties: ones selected for their suitability to mechanized harvesting and transport (tomatoes that survive crash tests), plus their cosmetic qualities. These traits usually have an inverse correlation to nutrient content.

Methods of farming greatly affect the nutritional value of plants. Studies show that organic produce can have several times the total nutrient content of chemically grown vegetables. Healthy soil is the key, but topsoil is being depleted several times faster than it can be replenished. John MacArthur
Life, Liberty and the Pursuit of Wellness

VEGETABLE PUREE PANCAKES

Makes 4 pancakes

1 cup leftover vegetable puree, such as
parsnip puree
,
potato and celery root puree
or
sweet potato puree

1 small onion, peeled and finely chopped

1 egg, lightly beaten

¼ cup freshly ground spelt or unbleached white flour

sea salt and pepper

2 tablespoons butter

2 tablespoons extra virgin olive oil

Mix leftover puree with chopped onion, egg, and flour and season to taste. Melt butter and olive oil in a heavy skillet. Drop puree mixture in by spoonfuls and saute pancakes until golden. Turn and saute other side until golden. Remove to a heated platter and keep warm until ready to serve.

Our luncheon and supper recipes are based on whole, natural foods, especially favoring animal products high in fat-soluble vitamins such as fish, organ meats and eggs, and a variety of vegetables to supply a wide range of vitamins, minerals and anticarcinogenic agents. Dressings, sauces and condiments feature extra virgin olive oil with its full complement of lipase and antioxidants, as well as lacto-fermented dairy and vegetable products.

Many of our meat salads fall in the category of designer fare and are suitable for the most elegant occasions. Others may be quickly assembled for family lunches. If you make chicken, turkey or duck stock regularly, you will have plenty of tender meat for the variety of meat salads presented here.

When you buy canned tuna be sure to read labels. Many brands contain hydrolyzed protein, a source of neurotoxic chemicals. Health food stores and gourmet shops may carry canned tuna that is free of additives.

CURRIED CHICKEN SALAD

Serves 6

meat from 1 whole chicken, used to prepare stock (
chicken stock
)

1 red pepper, diced

1 bunch green onions, finely chopped

3-4 celery stalks, diced

½ cup crispy almond slivers (
Crispy Almonds
), toasted

2 cups
curried mayonnaise

2 tomatoes, sliced, for garnish

1 avocado, peeled and sliced, for garnish

Cut chicken up finely across the grain. Mix with chopped vegetables and toasted almond slivers. Mix well with curried mayonnaise. Serve with tomato slices and avocado wedges for garnish.

Variation: Curried Duck or Turkey Salad

Use
duck or turkey meat
in place of chicken.

ORIENTAL CHICKEN SALAD

Serves 6

meat from 1 whole chicken, used to prepare stock (
chicken stock
)

1 red pepper, seeded and cut into a julienne

1 can water chestnuts, drained and sliced

1 bunch green onions, chopped

2 tablespoons toasted sesame seeds

1 cup
Oriental dressing

4 ounces buckwheat or brown rice noodles, broken into 1-inch bits, cooked and drained

6 tablespoons extra virgin olive oil or lard romaine leaves for garnish

Cut chicken up coarsely and mix with vegetables. Toss with dressing and sesame seeds. Refrigerate an hour or so before serving. Meanwhile, saute noodle pieces in olive oil or lard until crisp and drain on paper towels. Serve chicken salad on romaine leaves and garnish with sauteed noodles.

Variation: Oriental Duck or Turkey Salad

Use
duck or turkey meat
in place of chicken.

The Anasazi Indians, builders of the famous cliff dwellings in Mesa Verde, Colorado, flourished from 650 to 1300 A.D. and then died out "mysteriously." In the early days of their civilization they had plenty of game, but archeologists find very few animal bones in the trash heaps during the final century or so. Late human skeletal remains show bone deformities, rickets, rampant tooth decay and arthritis in individuals as young as 20 years old. The Anasazi ate corn, beans, pine nuts, yucca, herbs and berries. Their diet contained complete protein, essential fatty acids, minerals and vitamins including lots of carotene. Their lifestyle gave them abundant exposure to sunlight. But in the final years, the Anasazi lacked animal products, particularly vitamins A and D. They died out and so will we if we eliminate animal fats from the diet. SWF

CURRIED CHICKEN PLATTER

Serves 12-15

meat from two chickens, used to prepare stock (
chicken stock
)

4 cups
spiced mayonnaise

10 cups
rainbow rice salad

cilantro sprigs for garnish

This is a delicious combination and an attractive presentation for luncheons. You will need a large, flat oval platter. Shape the rice salad into a ring around the outside edge of the platter. Separate the chicken breasts into several pieces but do not cut up any of the other chicken meat. Place in the center of the ring. Spoon a little spiced mayonnaise over the chicken to cover it and garnish with cilantro leaves. Serve with the remaining mayonnaise on the side.

ORIENTAL CHICKEN PLATTER

Serves 8

meat from 1 whole chicken used to prepare stock (
chicken stock
)

4 ounces brown rice or buckwheat noodles, broken into 1-inch bits, cooked and drained

6 tablespoons extra virgin olive oil or lard

3 tablespoons expeller-expressed peanut oil

2 teaspoons toasted sesame oil

¼ pound snow peas, lightly steamed and cut into quarters on an angle

1 red pepper, seeded and cut into a julienne

1 bunch scallions, chopped

2 cups bean sprouts, lightly steamed

¼ cup
ginger carrots

1 can baby corn, drained and rinsed

cilantro sprigs for garnish

2 cups
peanut sauce

Cut up chicken meat coarsely. Meanwhile, saute noodles in olive oil or lard until crisp and drain on paper towels. Toss chicken with noodles and the sesame and peanut oils. Mix in snow peas, pepper and scallions. Place in a mound on a platter. Make a border with the bean sprouts, ginger carrots and baby corn. Garnish with cilantro leaves. Serve with peanut sauce.

You're having a picnic at the beach or in the park; the typical American family arrives. The kids explode out of the station wagon before Dad has turned off the ignition. Mother starts unloading the car and informing Papa where to put the blanket. Before the soft drink cooler is sprung open, Mother attacks the air, sand, and greenery with lethal insecticide spray. Massive retaliation against the insect world that had beleaguered them on the last country jaunt. Mother has forgotten, if she ever knew, that just as spilled sugar in our kitchens attracts ants and insects, so does sugar in our bloodstreams attract mosquitoes, microbes and parasites.

One of the great joys of being sugarfree is to be able to lie on the beach or loll in the mountains without being bothered by mosquitoes or other creatures. Once off sugar for a year or so, try it and see if it isn't true for you, too. If you take along a guest who's still addicted to sugar, lie side by side. See who the mosquitoes go for and who is left alone.

After all, its no accident that the first cases of mosquito-borne yellow fever—in the Western Hemisphere—occurred in the sugar island of Barbados in 1647. In the beginning it was called
nova pestis
. Yellow fever spread from one sugar center to another: Guadalupe, St. Kitts, Jamaica, Brazil, British Guinea, Spain, Portugal, New Orleans, and finally Cuba, where the U.S. Army mounted a massive campaign at the turn of the twentieth century to make our sugar colony of Cuba safe from the mosquito. William Dufty
Sugar Blues

SIMPLE TUNA SALAD

Serves 4

1 large can water-packed tuna, drained

¼ red pepper, diced

1 celery stalk, diced

4 green onions, chopped

½ cup
mayonnaise
or
sour cream sauce

Flake tuna with a fork and mix all ingredients together thoroughly. Serve in sandwiches or garnished with avocado and tomato wedges.

TUNA TAHINI SALAD

Serves 6-8

2 large cans water-packed tuna, drained

¼ teaspoon cayenne pepper

2 cups
tahini sauce

4 medium onions, thinly sliced

4 tablespoons melted butter

¹
/
₃
cup
crispy pine nuts

cilantro sprigs for garnish

pita bread

Flake tuna with a fork and mix with cayenne pepper and 1 cup sauce. Meanwhile, strew the onions on an oiled cookie sheet, brush with butter and bake at 375 degrees until crispy. Mound the tuna on a platter. Scatter onions and pine nuts on top. Garnish with cilantro and serve with pita bread or
whole grain crackers
and remaining sauce.

Dental researchers have proven that the teeth are subject to the same metabolic processes that affect other organs of the body. The entire body is one.

By adapting a technique originally developed to study movement of fluid within organs like the liver and kidneys, two researchers from the Loma Linda School of Dentistry have found that subtle changes in the internal activity of the teeth,
caused by sugar
, can be an early sign of later decay. . ..

Resistance to tooth decay involves the health of the entire body. Complex physiological processes are involved in maintaining and protecting the health of the teeth. The two researchers found that:

—A high-sugar diet can slow the rate of transport of hormonal chemicals by as much as two-thirds even in one week.

—Teeth with sluggish internal activity have a high incidence of decay.

—A hormone released by the hypothalamus stimulates the release by the salivary or parotid gland of a second hormone. This second hormone increases the rate of fluid flow in the teeth.

—A high sugar diet upsets the hormonal balance and reduces the flow in the internal system. This weakens the tooth and makes it more susceptible to decay.

—Healthy teeth are normally invulnerable to the microbes that are always present in the mouth.

Who wants to get rid of friendly germs in the mouth except those crazy people selling mouthwash? William Dufty
Sugar Blues

FRESH TUNA SALAD

(Salade Nicoise)
Serves 6

6 portions fresh tuna steak, about 4 ounces each

2 tablespoons extra virgin olive oil

sea salt and pepper

6 cups baby salad greens or curly lettuce

6 small ripe tomatoes, cup into wedges

6 small red potatoes, cooked in a clay pot (
potatoes
)

1 pound cooked
french beans

2 dozen small black olives

2 cups herb dressing, made with finely chopped parsley (
herb dressing
)

Brush tuna steaks with olive oil and season with sea salt and pepper. Using a heavy skillet, saute rapidly, two at a time, for about 4 minutes per side. Set aside.

Divide salad greens between 6 large plates. Garnish with tomatoes, potatoes, beans and olives. Place tuna steaks on top of greens and pour dressing over. Serve with sourdough bread or
pizza toasts
.