Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (145 page)

APRICOT TOASTS

Makes 4

4 thick slices sourdough whole grain bread

4 tablespoons butter, softened

6 apricots

6 teaspoons Rapadura (see
Guide to Natural Sweeteners
)

Plunge apricots about 10 seconds in boiling water, remove and peel. Cut in half and remove stones. Generously butter the bread and place 3 apricot halves, cavity side up, on each slice and press in. Sprinkle each half with ½ teaspoon Rapadura. Bake about 40 minutes at 300 degrees.

CAROB FUDGE

Makes about 1 dozen small squares

1 cup softened butter, preferably raw, softened

1 cup raw honey

1 cup carob powder

1 teaspoon vanilla extract

2 teaspoons chocolate extract (optional)

½ teaspoon sea salt

Place all ingredients in food processor and process until well blended. Line a large loaf pan with parchment paper (See
Sources
) and spread mixture about ½-inch thick. Wrap up in parchment paper and refrigerate several hours. Cut into small squares and store in an airtight container in the refrigerator.

Native to North America, the sunflower was first grown and used by American Indians. It was introduced to Europe in the 1500's where cultivation became widespread, principally for sunflower oil. Sunflower seeds are loaded with nutrients, containing calcium, iron, magnesium, phosphorus and potassium. They are good sources of B vitamins and carotenoids. They contain 27 percent protein, but it is an incomplete protein so sunflower seeds and their meal should be eaten with grains, legumes or dairy products. They contain about 50 percent fat, much of which is linoleic acid so they should not be consumed in excess. For reasons unknown, sunflower oil is more stable than most other high omega-6 oils. SWF

CAROB CHEWS

Makes about 2 dozen small squares

1 cup
Crispy Almonds

1 cup
Crispy Cashews

½ cup carob powder

½ cup raw honey

1 tablespoon vanilla extract

1 teaspoon sea salt

1 cup
dried sweetened coconut meat
or commercial unsweetened coconut meat

Place almonds and cashews in food processor and pulse until finely chopped but not pulverized. Meanwhile, place honey, carob powder, vanilla and salt in a container set container in simmering water until melted. Blend well. Add honey mixture and coconut to nuts in food processor and pulse a few times more. Line a cookie sheet with buttered parchment paper (See
Sources
) and spread mixture about ½-inch thick. Wrap up in parchment paper and refrigerate several hours. Cut into small squares and store in an airtight container in the refrigerator.

ALMOND COOKIES

Makes about 18

1½ cups
Crispy Almonds

½ cup butter, softened, or coconut oil (See
Sources
)

1 cup arrowroot or
⁷
/
₈
cup
bulgur flour

½ cup Rapadura (see
Guide to Natural Sweeteners
)

½ teaspoon sea salt

grated rind of 1 lemon

1 teaspoon vanilla extract

1 teaspoon almond extract

about 18
Crispy Almonds

Place almonds in food processor and process to a fine meal. Add remaining ingredients, except 18 almonds, and process until well blended. Form dough into walnut-sized balls and place on buttered cookie sheets. Press an almond into each. Bake at 300 degrees for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork. Let cool completely before removing to an airtight container. Store in refrigerator.

Variation: Raspberry Jam Cookies

Omit 18 almonds and use
¼ cup naturally sweetened raspberry jam
. After 5 minutes in the oven, press cookies down slightly, make an indentation and fill with raspberry jam.

Variation: Cashew Orange Cookies

Use
1½ cups
Crispy Cashews
in place of 1½ cups crispy almonds and
grated rind of 1 orange
in place of grated rind of 1 lemon. Omit almond extract and 18 crispy almonds.

Variation: Carob Cookies

Add
½ cup carob powder, 1 teaspoon chocolate extract
and an additional
¹
/
₈
cup softened butter or coconut oil
. Omit lemon rind, almond extract and 18 crispy almonds.

Variation: Pecan Cookies

Use
1½ cups
crispy pecans
and
18 crispy pecans halves (
crispy pecans
)
in place of almonds. Reduce butter or coconut oil by
¹
/
₈
cup and omit almond extract.

Arrowroot flour, the only starch with a calcium ash, is a nutritious food, obtained from the fleshy root stock of a tropical American plant. It is an easily digested food well fitted for infants and the convalescent.

It resembles cornstarch in being white, fine and powdery. When heated in water in certain portions, it thickens to form a jelly, an excellent thickening agent. It is also considered more desirable for gravies, sauces and pastries than some of the more common starches and flours. It is used primarily for food in dietetic use, where it enjoys a reputation for smoothness and palatability.

Arrowroot was once widely used in baby formulas as a superior carbohydrate, experience having shown it agreed with babies better than any other starch or sugar. We now find the reason. It is the only starch product with a calcium ash. In this regard, the calcium chloride, in the form of calcium found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body.

Arrowroot only thrives on tidal flats where the sea minerals are available. Its known health-building properties may be due to trace minerals from the sea, as well as from the calcium it gets from the sea water. If it is used in ice cream formulas in place of cornstarch, arrowroot imparts a vanilla-like flavor, a smooth texture. Arrowroot as it comes to you is not a refined product; it is simply the dried and powdered root. Royal Lee, DDS
Journal of the National Academy of Research Biochemists

PEANUT COOKIES
Makes about 16

1½ cups
crispy peanuts

½ cup butter, softened, or coconut oil (See
Sources
)

1 cup arrowroot or
⁷
/
₈
cup
bulgur flour

½ teaspoon sea salt

½ cup Rapadura (see
Guide to Natural Sweeteners
)

2 teaspoons vanilla extract

Place peanuts in food processor and process to a fine meal. Add remaining ingredients and process until well blended. Form into walnut-sized balls and place on buttered cookie sheets. Bake at 300 degrees for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork. Let cool completely before removing to an airtight container. Store in refrigerator.

Variation: Peanut Coconut Cookies

Add
½ cup
dried sweetened coconut meat
to the dough along with an additional
1 tablespoon butter or coconut oil.

A factor in young grass is apparently the same one as described by Dr. Weston A. Price, in the second edition of his book
Nutrition and Physical Degeneration
, which he called "Activator X" and was found only in butter from cows fed spring grass. "Activator X" seemed very susceptible to oxidation, being lost in the butter within a few months after its production. "Activator X" was shown to promote calcification and health of bones and teeth in human patients. It inhibited the growth of the
caries bacillus
. . .completely, one test showing 680,000 salivary bacterial count before the use of "Activator X" and none after.

[Research shows] that this grass factor supports the differentiation of sexual development. Animals not getting the grass factor (but getting tocopherol) required 23% more time to become sexually mature.

It is highly interesting to find that tests of oleomargarine feeding to human subjects in comparison with commercial butter (having relatively low content of the fragile "X" factor) had the same effect of failing to bring out the secondary sex characteristics; not only a delay, but a failure to promote sex changes in toto.

A characteristic effect of castration of the child is a stimulation of growth and greater height. The investigators say the results vindicated oleo. What do you say? Royal Lee, DDS
Butter, Vitamin E and the "X" Factor of Dr. Price
Royal Lee, DDS

GINGER SNAPS

Makes about 18

1½ cups
Crispy Almonds

½ cup butter, softened, or coconut oil (See
Sources
)

1 cup arrowroot or
⁷
/
₈
cup
bulgur flour

½ cup Rapadura (see
Guide to Natural Sweeteners
)

1 tablespoon water

1½ teaspoons ground ginger

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

½ teaspoon sea salt