Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (119 page)

They're not awful—they're good! This is a good way to get organ meats into your children without them knowing it. In this recipe, brains or sweetbreads need no special preparation. Place all ingredients (except garnishes, tortillas and butter) into a large pot. Bring to a boil, cover and place in a 300-degree oven overnight or all day until meat is falling apart. Remove top for last hour or so of cooking so sauce thickens.

Remove meat and brains or sweetbreads and chop finely. Add sauce from the pan to moisten but the mixture should not be runny. Meanwhile, heat tortillas briefly in a heavy skillet and brush one side with melted butter. Place about ½ cup of the meat mixture in the center of each buttered side. Fold in sides before rolling up and brush outside with butter. May be individually wrapped in aluminum foil and frozen. (Remove foil before heating.) Heat at 325 degrees in an oiled pyrex dish until steaming. Serve with choice of garnishes.

CHICKEN TOSTADOS

Serves 6

meat from 1 whole chicken, used to make
chicken stock

2 medium onions, chopped

1 red pepper, seeded and diced

1 green pepper, seeded and diced

2-4 jalapeno peppers, seeded and diced

3 tablespoons extra virgin olive oil or lard

½ cup tomato paste

1 cup
chicken stock

1 teaspoon dried oregano

1 teaspoon cumin

½ teaspoon red chile flakes

1 teaspoon sea salt

1 clove garlic, peeled and mashed

6 sprouted whole wheat tortillas

6 tablespoons extra virgin olive oil or lard

1 head romaine lettuce, finely shredded

3 cups
chismole

2 cups
cortido

grated raw Monterey Jack cheese for garnish

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

avocado slices for garnish

Saute onions and peppers in 3 tablespoons olive oil or lard until soft. Add tomato paste, stock, oregano, cumin, red chile flakes, salt and garlic. Cut up chicken meat and stir in. Check seasonings. Simmer for 15 minutes or so until most of the liquid has evaporated. Meanwhile, saute tortillas in olive oil or lard until crisp. Drain on paper towels and keep warm in oven.

To serve, place a tortilla on each plate. Spoon chicken mixture on tortillas and serve with bowls of shredded lettuce, chismole, avocado, cheese, cultured cream and cortido.

The relation of brain function to soil fertility is demonstrated in many sources of information. These include a percentage of grade school pupils in classes for mentally retarded and backward children. I have found the proportion in several districts to be above thirty percent and progressively increasing in several states. In the group of southern states using the same examination, passing from grade schools to high schools, the data show a marked superiority in the proportion of children for the Panhandle area. The area is underlain with caliche subsoil, which consists of calcium pebbles cemented together with calcium carbonate. . .. I have shown that the milk and cream produced from wheat pasture in that area are very high in vitamin A and Activator X. Many of the children are excellent. The average well above normal. The roots of the wheat plants in this district have been shown to penetrate down six feet, well into the subsoil. The district includes Hereford, which has been highly publicized for its low incidence of dental caries. The cattle raised in that area are very superior, both for beef and for reproduction. The people can be also if they are as wise as the buffalo and cattle in the selection of their food. Weston Price, DDS
Nutrition and Physical Degeneration

BLACK BEAN BURRITOS

Makes about 12 burritos

3 cups basic black beans (
Basic Beans
), cooked

3 cups
basic brown rice

1 medium onion, finely chopped

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

¼ teaspoon cayenne pepper

1 teaspoon oregano

2 teaspoons ground cumin

about 12 sprouted whole wheat tortillas

about ½ cup melted butter

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
)

Mix beans, rice, onions, chiles and seasonings. Meanwhile, heat tortillas briefly in a heavy skillet and brush one side with melted butter. Place about ½ cup of the bean mixture in the center of each buttered side. Fold in sides before rolling up and brush outside with butter. May be individually wrapped in aluminum foil and frozen. (Remove foil before heating.) Heat at 325 degrees in an oiled pyrex dish until steaming. Serve with choice of garnishes.

QUESADILLAS

Makes 1 dozen

12 sprouted whole wheat tortillas

about ¾ cup extra virgin olive oil or lard

about 2 pounds grated raw Monterey Jack cheese

2 small jars green chile peppers, chopped

quacamole
for garnish

salsa
for garnish

Heat about 2 tablespoons olive oil or lard in a heavy skillet. Place one tortilla in the pan and about
¹
/
₃
cup cheese on one half, along with a sprinkling of chile peppers. Fold other half of tortilla over. Fry about 3 minutes until golden brown, turn and fry the other side for about 3 minutes. Cheese should be just melted and the exterior should be crisp. Repeat for other tortillas, adding more oil or lard as necessary. If your skillet is large enough you can do two at a time. Serve with quacamole and salsa.

CHICKEN TACOS

Makes about 1 dozen

Cooked meat from 1 chicken, reserved from making
chicken stock

2 onions, peeled and chopped

2 green peppers, peeled and chopped

2 cups
red enchilada sauce

1 dozen corn tortillas

about ½ cup extra virgin olive oil or lard

grated raw Monterey Jack cheese for garnish

cortido
for garnish

Saute onions and peppers in olive oil until tender and transfer to a bowl. Break chicken into small pieces. Mix chicken and red enchilada sauce with sauteed peppers and onions.

Heat several tablespoons olive oil or lard in a large heavy skillet. Add a tortilla and saute briefly on one side. Turn over and place a spoonful of chicken mixture just off center. Fold tortilla over and saute on both sides until crisp. Transfer to a platter lined with paper towels to drain. Repeat with other tortillas, adding more olive oil or lard as necessary—you can have several tacos going at the same time in a large pan. Serve with grated cheese and cortido.

Variation: Beef Tacos

Use
1½ pounds ground beef, sauteed in 2 tablespoons olive oil until crumbly
, not chicken.

Variation: Green Tacos

Use
green enchilada sauce
, not red.

The basic materials of food processing are the refined carbohydrates (mainly white flour and sugar) and processed oils. Given these three basics, processors can produce almost anything. The food industry has taken to sugar and hydrogenated fats not merely because of their taste appeal but because they are the cheapest constituents available for the manufacture of packaged foods. "One company can't sell a tomato, for example, for much more than another company. But process it into ketchup, add spices and a fraction of a cent of flavor, and bottle it; call it barbecue sauce; advertise it; tout its brand name; and higher and higher profits can be made because the product seems unique." We might begrudge the industry these manipulated profits if, in return, the purchaser got nutrients they need from the food product. Unfortunately, they don't. The profits are made at the consumers' twofold expense—in purchasing power and in nutrients needed. Joseph D. Beasley, MD and Jerry J. Swift, MA
The Kellogg Report