Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (142 page)

CRISPY MACADAMIA NUTS

Makes 4 cups

4 cups raw macadamia nuts (See
Sources
)

1 tablespoon sea salt

filtered water

Mix nuts with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

One of Australia's best gifts to the world is the macadamia nut, sometimes called the Queensland nut. This delicious nut now grows in other areas of the South Pacific, particularly in the Hawaiian Islands.

Like all nuts, macadamias are rich in minerals, such as copper, iron, magnesium, phosphorus, potassium and zinc. They also contain B vitamins, particularly vitamin B
₁
. In addition, macadamias are extremely rich in vitamin B
₁₇
or nitrilosides, containing as much per gram as bitter almonds.

Macadamias have a unique fatty acid profile. About 80% of the total fat content is stable monounsaturated, of which more than 22% is the 16-carbon monounsaturated palmitolytic acid. This fatty acid has strong antimicrobial properties; that is, it protects us from viruses, pathogenic bacteria and yeasts in the gut. About 60% of the total fat is monounsaturated oleic, the same kind of fatty acid found in olive oil. About 15 % is saturated fat with the remaining 3% as polyunsaturated fatty acids, with the ratio of omega-6 to omega-3 exactly equal—an excellent balance.

Like all seed foods, macadamias contain numerous antinutrients such as enzyme inhibitors that can cause gastric distress and irritations to the mouth and throat. It's best to buy raw macadamia nuts and then soak them to remove antinutrients. SWF

NUT BUTTER

Makes 2 cups

2 cups crispy nuts, such as peanuts, almonds or cashews

¾ cup coconut oil (See
Sources
)

2 tablespoons raw honey

1 teaspoon sea salt

Place nuts and sea salt in food processor and grind to a fine powder. Add honey and coconut oil and process until "butter" becomes smooth. It will be somewhat liquid but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature.

ROSEMARY WALNUTS

Makes 2 cups

2 cups crispy walnuts (
crispy pecans
)

2 tablespoons butter

2 tablespoons dried rosemary

1 teaspoon sea salt

½ teaspoon cayenne pepper

Melt butter with rosemary, salt and cayenne pepper. Toss with walnuts, spread on cookie sheets and bake at 350 degrees for 10 minutes. Store in an airtight container in the refrigerator.

TRAIL MIX

Makes 5-6 cups

1 cup
crispy pecans

1 cup
Crispy Cashews

1 cup raisins

1 cup dried unsulphured apricots, cut into pieces

1 cup carob chips (optional)

Mix all ingredients together. Store in an airtight container. If carob chips are included, store in the refrigerator.

CAROB CHIPS

Makes 1 cup

¾ cup carob powder

¼ cup Rapadura (see
Guide to Natural Sweeteners
)

1 cup coconut oil (See
Sources
)

1 tablespoon vanilla extract

1 teaspoon chocolate extract

Place all ingredients in a glass container and set in simmering water until melted. Mix together well. Spread mixture on a piece of buttered parchment paper (See
Sources
) and allow to cool in the refrigerator. When hardened, remove parchment paper and cut into chips. Store chips in an airtight container in the refrigerator.

TROPICAL DELIGHT TRAIL MIX

Makes about 6 cups

2 cups
crispy macadamia nuts

2 cups
Crispy Cashews

½ cup dried papaya, cut into small pieces

½ cup dried pineapple, cut into small pieces

1 cup large flaked dried unsweetened coconut

Mix ingredients well. Store in an airtight container

It is very unwise. . .to depend on plant sources for vitamin A. This vital nutrient is needed for the growth and repair of body tissues; it helps protect mucous membranes of the mouth, nose, throat and lungs; it prompts the secretion of gastric juices necessary for proper digestion of proteins; it helps build strong bones and teeth and rich blood; it is essential for good eyesight; it aids in the production of RNA; and contributes to the health of the immune system. Vitamin A deficiency in pregnant mothers results in offspring with eye defects, displaced kidneys, harelip, cleft palate and abnormalities of the heart and blood vessels.
Vitamin A Vagary

WHOLE GRAIN CRACKERS

Makes about 5 dozen

2 ½ cups freshly ground spelt, kamut, whole wheat or rye flour, or a mixture

1 cup plain yoghurt

1 teaspoon sea salt

1½ teaspoon baking powder

2 tablespoons sesame seeds, toasted in oven

8 tablespoons butter, melted

unbleached white flour

Mix flour with yoghurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 tablespoons butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. Roll out to about
¹
/
₈
inch on a pastry cloth, using unbleached white flour to prevent sticking. Cut into squares with a knife or rounds with a glass. Place on a buttered cookie sheet, brush with remaining melted butter and bake in a 150-degree oven (or a dehydrator) for until completely dry and crisp. Store in an airtight container in the refrigerator.

A diet high in unsaturated fatty acids, especially the polyunsaturated ones, can destroy the body's supply of vitamin E and cause muscular lesions, brain lesions and degeneration of blood vessels. Care must be taken not to include a large amount of polyunsaturated oil in the diet without a corresponding increase in the intake of vitamin E. Linus Pauling, PhD, p 155
How To Live Longer and Feel Better

SPROUTED GRAIN CRACKERS

Makes about 2 dozen

3 cups sprouted soft wheat berries (
Grains
)

½ cup sprouted small seeds such as sesame,
onion
or
poppy

1 teaspoon sea salt

1 teaspoon dried dill, thyme or rosemary

Place all ingredients in food processor and process several minutes to form a smooth paste. Form into balls and roll into rounds on a pastry cloth, using unbleached white flour to prevent sticking. Place on a buttered cookie sheet and leave in a 150 degree oven (or a dehydrator) until completely dry and crisp. Store in an airtight container in the refrigerator.

SOFT TORTILLAS

6 sprouted whole wheat tortillas (See
Sources
)

3 tablespoons melted butter

Heat a heavy, well-seasoned skillet over a medium flame. Place one tortilla in the skillet for about 1 minute. Turn and cook for another few seconds. Remove to a platter and brush with melted butter. Repeat with other tortillas. Keep warm in oven. May be eaten with
fajitas
, or simply rolled up with some sliced avocado and a little grated raw cheese.

BAKED TORTILLAS

6 sprouted whole wheat tortillas (See
Sources
)

2 tablespoons butter

2 tablespoons extra virgin olive oil

Melt butter with oil. Brush tortillas with this mixture, arrange on cookie sheets and place in a 250-degree oven. Bake several hours until crisp. May be broken into "chips."

FRIED TORTILLAS

6 sprouted whole wheat tortillas (See
Sources
)

about 4 tablespoons extra virgin olive oil or lard