Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (118 page)

The research of Weston Price is either misinterpreted—raw foodists, anti-grain enthusiasts and even vegetarians have claimed his work as their own—or it is ignored. In a country where the entire orthodox health establishment condemns saturated fat and cholesterol from animal sources, and where vending machines have become a fixture in our schools, who wants to hear about a peripatetic dentist who warned about the dangers of sugar and white flour, who thought kids should take cod liver oil and who believed that butter was the number one health food?
Ancient Dietary Wisdom for Tomorrow's Children

South-of-the-Border foods—tostados, fajitas, enchiladas, quesadillas, tacos, chile, empanadas—can be made with nutritious ingredients and deserve a place in your repertoire. They are especially popular with children and offer a delicious alternative to the array of junk foods with which they are constantly tempted. As they tend to be rather heavy, they should always be served with a high-enzyme condiment, such as
cortido
,
salsa
or avocado and, of course,
piima cream
or
creme fraiche
. Cultured cream provides vital fat-soluble vitamins to the largely vegetarian corn and bean combination of typical Mexican food. Enchiladas, empanadas and burritos may be made ahead of time and frozen. Sprouted whole wheat tortillas for these recipes are widely available in health food stores and gourmet markets. (See
Sources
.) For corn tortillas, look for those that have been traditionally made with lime water and contain few or no additives.

BLACK BEAN TOSTADOS

Serves 8

4 cups black beans

2 tablespoons whey
Whey and Cream Cheese

1 teaspoon sea salt

4 cloves garlic, peeled and crushed

12 sprouted whole wheat tortillas

about ½ cup extra virgin olive oil or lard

2 cups grated raw Monterey Jack cheese

3 cups
cortido

4 cups
chismole

2 cups
guacamole

The combination of black beans on crispy tortillas with cortido (lacto-fermented spicy cabbage), chismole (tomatoes and cilantro) and guacamole is surprisingly synergistic. If you object to frying the tortillas, simply warm them briefly in a skillet and brush with butter for a "soft" tostado.

Soak the beans in filtered water, whey and salt for 7 to 24 hours. Drain and rinse. Place in a large pot, cover with water and bring to a boil. Skim off scum before adding garlic. Cover and cook at least 4 hours. Meanwhile, fry the tortillas in a heavy skillet, one at a time, in several tablespoons olive oil or lard over medium-high flame, adding more oil or lard as needed. Drain on paper towels and keep warm in the oven. To serve, place a tortilla on each plate and spoon on the beans, using a slotted spoon. Sprinkle with cheese and serve with garnishes and remaining half tortilla per person.

A nourishing diet brings more benefits than energy and endurance. . .. Grades of a million New York City public elementary and junior high school students were tested before and after school lunches were improved. Soaring scores surprised school officials and researchers, too.

Average test grades of students in 803 schools rose by 16 percent within four years after the school lunch program was improved. . .in 1980 came the change. The New York City Board of Education reduced the sugar content of foods and banned two artificial food colorings in school lunches. Later that year, achievement test scores rose from the 51st to the 57th percentile nationwide.

Pleasantly surprised at this jump, the New York City public school officials outlawed foods with artificial coloring and flavorings. Again, test scores rose—this time to the 61st percentile.

Once more school officials acted, banning BHT and BHA, two common preservatives, from school lunches and substituting milk for carbonated beverages and candy. This time test scores rose to the 64th percentile.

Not only are school children benefiting. So are the schools because of tremendous cost-savings brought about by the better noonday nutrition. Fewer special education teachers are now needed to offer individual instruction to children with reading problems, say the researchers. James F. Scheer
Health Freedom News

CHICKEN ENCHILADAS

Makes 18 enchiladas

meat from 2 whole chickens, used to make
chicken stock

2 medium onions, finely chopped

2-4 small green peppers, hot or mild, seeded and finely chopped

2 carrots, peeled and grated

1 cup sprouted small seeds, such as
sesame seeds
or
onion seeds

½ teaspoon cayenne pepper

2 teaspoons oregano

1 tablespoon ground cumin

18 corn tortillas

about ½ cup extra virgin olive oil or lard

2 cups grated raw Monterey Jack cheese

8 cups
green
or
red enchilada sauce

sliced avocados for garnish

creme fraiche
or
piima cream
for garnish

salsa
for garnish

Finely dice chicken and mix with onion, pepper, carrot, sprouts and spices. Stir in 1 cup enchilada sauce. Meanwhile, fry tortillas very briefly in several tablespoons olive oil or lard so that they are softened, not crisp, adding more oil or lard as necessary. Pat dry. Place about 2 tablespoons of chicken mixture in the center of each tortilla and roll up. Place in an oiled pyrex dish. (May be covered and frozen at this point.)

To serve, cover and heat in 325-degree oven until steaming. Serve with red or green enchilada sauce, grated raw cheese, avocados, cultured cream and salsa.

Variation: Turkey or Duck Enchiladas

Use
turkey or duck meat
instead of chicken.

Variation: Chicken Burritos

Use
sprouted whole wheat tortillas
in place of corn. Heat briefly in a heavy skillet and brush with melted butter before filling with chicken mixture. Fold in sides before rolling up and brush outside with butter. May be individually wrapped in aluminum foil and frozen. Remove foil before heating.

SWORDFISH ENCHILADAS

Makes 12 enchiladas

1 pound swordfish

2 tablespoons extra virgin olive oil

1 bunch green onions, chopped

4 cups
green enchilada sauce

12 corn tortillas

about ½ cup extra virgin olive oil or lard

1 cup grated raw Monterey Jack cheese

1 bunch green onions, finely chopped, for garnish (
Creme Fraiche
and
Piima Cream
)

chopped cilantro for garnish

creme fraiche or piima cream for garnish

Brush swordfish with olive oil. Heat a well-seasoned cast-iron skillet over medium-high flame. Saute the swordfish for about 7 minutes per side until cooked through. Allow to cool and flake with a fork. Mix 1 cup sauce and chopped green onions with the fish. Meanwhile, fry tortillas very briefly in several tablespoons olive oil or lard so that they are softened, not crisp, adding more oil or lard as necessary. Pat dry. Place about 2 tablespoons of fish mixture in the center of each tortilla and roll up. Place in an oiled pyrex dish. (May be covered and frozen at this point.)

To serve, cover and heat in 325-degree oven until steaming. Serve with remaining sauce, raw cheese, green onions, cilantro and cultured cream.

Variation: Tuna Enchiladas

Use fresh tuna instead of swordfish.

Since the seafoods are, as a group, so valuable a source of the fat-soluble activators, they have been found to be efficient throughout the world not only for controlling tooth decay but for producing a human stock of high vitality. Unfortunately, the cost of transportation in the fresh state often constitutes a factor limiting distribution. Many of the primitive races preserved the food value, including vitamins, very efficiently by drying the fish. While our modern system of canning prevents decomposition, it does not efficiently preserve some of the fat-soluble activators, particularly vitamin A. Weston Price, DDS
Nutrition and Physical Degeneration

The food industry argues that American
trans
consumption is a low six to eight grams per person per day, not enough to contribute to today's epidemic of chronic disease. Total per capita consumption of margarine and shortening hovers around 40 grams per person per day. If these products contain 30 percent
trans
(many shortenings contain more) then average consumption is about 12 grams per person per day. In reality, consumption figures can be dramatically higher. A 1989
Washington Post
article documented the diet of a teenage girl who ate 12 donuts and 24 cookies over a three-day period. Total
trans
worked out to at least 30 grams per day. Fat in snack chips, which teenagers consume in abundance, may contain up to 48 percent
trans
which translates into 45.6 grams of
trans
fat in a small ten-ounce bag of snack chips—which a hungry teenager can gobble up in a few minutes. High school "human development" classes do not teach teenagers that altered fats in their snack foods may severely compromise their ability to have normal sex, conceive and give birth to healthy babies.
The Oiling of America

OFFAL BURRITOS

Makes about 18 burritos

3 pounds brisket of beef or game

2 pounds sweetbreads or brains or combination (See note on
brains

2 cups
beef stock

1 small can tomato paste

2 onions finely chopped

¼-½ teaspoon cayenne pepper

1 tablespoon oregano

1 tablespoon cumin

4 cloves garlic, peeled and mashed

about 18 sprouted whole wheat tortillas

about ½ cup melted butter

about 3 cups
red enchilada sauce
for garnish

cortido
for garnish

sliced avocados for garnish

piima cream or creme fraiche for garnish (
Creme Fraiche
and
Piima Cream
)