Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (116 page)

SALMON WITH MIXED GREENS

Serves 4

1½ pounds fresh salmon filet

2 tablespoons extra virgin olive oil

lemon juice

sea salt and pepper

2 tablespoons unbleached flour

½ teaspoon paprika

6 cups baby lettuces or mixed greens, such as watercress or lamb's lettuce

¾ cup
basic dressing

1 red pepper, seeded, cut into a julienne and sauteed in olive oil

1 pound brown mushrooms, washed, dried very well, sliced and sauteed in butter and olive oil

Brush salmon with olive oil. Squeeze on lemon juice and rub in salt and pepper. Sprinkle on flour and paprika. Bake at 350 degrees for about 10 minutes. Place under broiler for another 2 minutes until just lightly browned. Meanwhile, mix greens with dressing and divide between four plates. Make a mound of peppers and mushrooms on each plate, place a portion of salmon on each mound of greens and pour pan juices over. Serve immediately.

Current research on omega-3 fatty acids has brought new appreciation for one of the most delicious fish that our oceans and rivers provide—salmon. Salmon is a wonderful source of 18-carbon omega-3 linolenic acid, which helps protect us against heart disease, high blood pressure, strokes, cancer, arthritis, psoriasis, asthma and autoimmune disorders. Salmon also provides some of the longer chain omega-3 fatty acids, like EPA and DHA, so necessary for proper function of the brain and eyes. Experts advise that adequate EPA and DHA in the diet of pregnant women and growing children will prevent learning difficulties and visual problems by fostering optimum development of the nervous system.

Salmon is also an excellent source of vitamin D—containing more than butter, shrimp or liver. It also supplies moderate amounts of the other fat-soluble vitamins, A and E, as well as iron, iodine and the B vitamins. Raw salmon is a good source of vitamin B
_6,
which is easily destroyed during cooking.

Buy salmon in season when ocean and river fish are available. These are naturally pink to dark red—the darker the better. Sockeye salmon from the West Coast is a beautiful deep color, indicating that the fish have been feeding on tiny shrimp and other algae-eating organisms and are therefore rich in nutrients, including the Price Factor or Activator X. Farm-raised salmon are fed inappropriate feed like soy meal and are given a chemical to make their flesh pink—otherwise they would be a pale cream color! SWF

CRAB SALAD

Serves 6

1 pound fresh crab meat, broken up

1 cup
mayonnaise

1 tablespoon green peppercorn mustard (available at gourmet shops)

12 asparagus spears, lightly steamed

2 tomatoes, cut into wedges

2 grapefruit, sections removed

6 small leaves romaine lettuce

Mix mustard with mayonnaise. Stir in crab meat and mix well. Divide among individual plates and garnish with asparagus spears, tomato wedges, grapefruit sections and lettuce leaf.

Extensive laboratory determinations have shown that most people cannot absorb more than half of the calcium and phosphorus from the foods eaten. The amounts utilized depend directly on the presence of other substances, particularly fat-soluble vitamins. It is at this point probably that the greatest breakdown in our modern diet takes place; namely, in the ingestion and utilization of adequate amounts of the special activating substances, including the [fat-soluble] vitamins needed for rendering the minerals in the food available to the human system. Weston Price, DDS
Nutrition and Physical Degeneration

SWORDFISH SALAD

Serves 4

1 pound swordfish

½ cup naturally fermented soy sauce

2 teaspoons freshly grated ginger

2 bunches watercress, stems removed

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

6 tablespoons extra virgin olive oil or lard

1 cup
Oriental dressing

Marinate swordfish in soy sauce and grated ginger for several hours in refrigerator. Dry well with paper towels. Broil 3-4 minutes to a side until just cooked through. Meanwhile, saute noodles in olive oil or lard until crisp and drain on paper towels. Place a mound of watercress on each plate. Place a portion of swordfish on top. Pour dressing over and sprinkle with noodles.

"How is it that. . .the spiritual impulse, especially the inner path of development, is so little effective in the isolated person," asked a student of Rudolf Steiner, founder of the Anthroposophical movement and father of biodynamic farming. "How is it that, despite theoretical insight and the will to action, the successful undertaking of the spiritual impulses is so weak?"

"That is a problem of nutrition," Steiner replied. "Nutrition today does not give man the strength to manifest the spiritual in the physical. The bridge from thinking to willing and acting cannot be built anymore." SWF

SHRIMP AND PAPAYA SALAD

Serves 4

1 pound baby shrimp

3-4 stalks celery, finely diced

1 bunch green onions, finely diced

2 ripe papayas

1 cup
creamy dressing

Peel the papayas, cut in half and remove seeds. (Use seeds to make
Papaya Pepper
). Place hollow side up on individual plates. Mix shrimp with celery and dressing and spoon into papaya halves.

Sir Robert McCarrison, M.D., England, found his clinical animals became desexed when fed on highly refined and processed foods. Dr. Clive McCay of Cornell University got similar results with his clinical animals. All animals fed on natural foods retained vitality. Sterility is on the increase among our people. Is the eating of our highly refined and processed foods affecting our people as it does the clinical animals? R. Dean Conrad
The Great American Tragedy

SCALLOP SALAD

Serves 4

½ pound sea scallops, rinsed, dried with paper towels and quartered

juice of 1 lemon

sea salt and pepper

2 tablespoons butter

2 tablespoons extra virgin olive oil

6 cups baby greens

½ cup
basic dressing

1½ cups
red pepper sauce

Saute the scallops quickly in butter and olive oil until opaque. Remove with a slotted spoon and toss with lemon juice and sea salt and pepper to taste. Toss the greens with the dressing. Place a portion of the red pepper sauce on each plate, make a mound of salad on top and arrange scallops on dressed greens.

MUSSEL SALAD

Serves 4

2 dozen live mussels

1 cup
pickled red peppers
, thinly sliced

2 bunches green onions, chopped

¾ cup garlic or
herb dressing

When purchasing mussels, confirm that they are still alive by checking that they are slightly open and can be pushed closed. Place in a pot in about 1 inch of water and steam about 5 minutes until they open. To remove mussels from shells, use a knife to cut away the sinew. Open them lengthwise and remove the brown tongue with hairs attached. Slice each mussel into 3 or 4 pieces. Mix all ingredients together and chill an hour or so before serving. Serve with whole grain bread and butter.

As human beings, we are profoundly connected with our world. The elements of this planet are incorporated into the very structure of our bodies, the fluidity of our minds. We are an outgrowth of the earth: interactive beings animated by the amazing molecular dance taking place within and without us.

We need the earth mineral, magnesium, to activate more than 300 different enzymes that conduct the metabolic processes of life. Magnesium is also required by each of our trillions of cells to construct microtubules, the tiny passageways that distribute nutrients within a cell. We get magnesium from the plants we eat. Plants used those same magnesium atoms to capture solar electrons, materializing the energy of the sun to create our food. Plants get magnesium from the earth, thanks to the bacteria in healthy topsoil. . ..