Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (150 page)

Soak tapioca in milk overnight in the refrigerator. In a separate bowl, blend egg yolks, salt, Rapadura and lemon rind. Cook tapioca about 45 minutes in a double boiler over simmering water until very thick, stirring almost constantly with a whisk toward the end of thickening. Add a spoonful of hot tapioca to egg yolk mixture and then add warmed egg yolk mixture to the tapioca. Cook about 5 minutes more over simmering water, stirring constantly. Beat egg whites with sea salt until softly stiff and fold into tapioca mixture. Serve well chilled.

BAKED CUSTARD

Serves 5-6

1 cup whole milk

1 cup heavy cream, not ultrapasteurized

¼ cup honey or Rapadura (see
Guide to Natural Sweeteners
)

5 egg yolks

1 teaspoon vanilla extract

Warm milk and cream gently over a low flame. Meanwhile, beat Rapadura or honey with egg yolks. Slowly add milk and cream mixture to eggs, beating constantly. Blend in vanilla and pour into individual custard cups. Place in a pan of hot water and bake at 325 degrees for about 1 hour, or until a knife inserted into the custard comes out clean. Chill well.

Puddings of various sorts are a staple of the English diet. While these rich desserts are traditionally high in sugar, they also contain many ingredients that provide growing children with important nutrients—eggs, whole milk and cream.

Some researchers believe that boiled or cooked milk is actually easier to digest than pasteurized milk. Cooking causes complex proteins to unfold so that peptide bonds become more accessible to digestive enzymes, whereas pasteurization merely denatures large proteins in such a way that they are harder to break down. However, long periods of heat treatment, as in canning and spray drying, result in cross-linking in the protein chain which greatly lowers digestibility.

Both pasteurization and cooking destroy enzymes and lower vitamin availability. Puddings may be fine for an occasional treat but they are no substitute for clean, certified, whole, raw milk for growing children. SWF

CAROB BAVARIAN CREAM

Serves 8

1 tablespoon gelatin (See
Sources
)

½ cup water

¼ cup maple syrup

4 egg yolks

1 tablespoon vanilla extract

½ cup carob powder

1 tablespoon chocolate extract (optional)

4 egg whites

pinch of sea salt

2 cups heavy cream, not ultrapasteurized

Warm gelatin in water over very low heat until melted. Place egg yolks, carob, maple syrup, optional chocolate extract and vanilla in food processor. Blend about 1 minute. Add gelatin mixture while motor is running. Remove processing bowl to refrigerator. In a clean bowl beat egg whites with salt until stiff. Remove processing bowl from refrigerator and process egg yolk mixture once more. Whip cream and fold into egg yolk mixture and then fold egg whites into cream mixture. Place in a serving dish, cover and chill well.

It is easy—and much less costly—to produce a sugar rich in vitamins and minerals—and delicious as well—as they have done in India for thousands of years by a simple evaporation of sugar cane juice. It is true that this "poor man's sugar," as they call it in the Third World, is not immaculately white and that it is not "modern." Because of its color, white sugar is a perfect symbol of "progress" and of Western civilization, to which in these modern times all peoples unfortunately aspire. Claude Aubert
Dis-Moi Comment Tu Cuisines

MACADAMIA NUT PUDDING

Serves 8

1½ cups
crispy macadamia nuts

1 cup
piima cream
or
creme fraiche

½ cup Rapadura (see
Guide to Natural Sweeteners
)

1 teaspoon vanilla extract

6 egg whites

pinch of sea salt

Prepare two 8-inch cake pans by cutting two rounds of parchment paper (See
Sources
) to fit into the pans. Place the parchment paper into buttered pans, and then butter the parchment paper. Flour the pans with unbleached white flour.

In a food processor, process macadamia nuts to a powder. Add the cultured cream, Rapadura and vanilla and process well. Place egg whites in a clean stainless steel or glass bowl with a pinch of salt and beat until stiff. Fold the macadamia nut mixture into the egg whites. Divide mixture between the two pans and spread gently so that it touches the sides. Bake at 325 degrees for about 40 minutes or until the layers pull away from the sides of the pan. To serve, let cool and place the two layers, one on top of the other, on a plate. You may "ice" the pudding with
sweet cheese topping
and decorate with macadamia nuts or raspberries.

The overemphasis on unsaturated fats in the American diet, with vegetarians particularly, may lead to a brand new disease epidemic in the next 10-20 years. It is called Ceroid Storage Disease. Ceroid is a waxlike pigment that is formed from the heating of unsaturated fatty acids. . .. Let's look at a typical case of this new disease. A young man came to the emergency room complaining of bellyache. The operation revealed a spleen filled with ceroid. His history was interesting. He had been fed soybean milk as an infant. As an adult he followed a strict vegetarian diet for religious reasons. This diet consisted of soybean and wheat protein cooked in corn and Wesson oil. A perfect setup for ceroid storage disease. As pure vegetarianism becomes more popular, ceroid storage disease may be come more common. William Campbell Douglass, MD
The Milk Book

CAROB BROWNIES

Makes 24

3 cups freshly ground spelt, kamut or whole wheat flour

2 cups
buttermilk
,
kefir
or
yoghurt

¾ cup butter, softened

1½ cups Rapadura (see
Guide to Natural Sweeteners
)

4 eggs

1 tablespoon vanilla extract

1 tablespoon chocolate extract (optional)

1 teaspoon sea salt

¾ cup carob powder

1 tablespoon baking powder

1 cup chopped
crispy pecans

Soak flour with buttermilk, kefir or yoghurt for 12 to 24 hours in a warm place. (Those with milk allergies may use 2 cups water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.) Cream butter with Rapadura. Add eggs, extracts, salt, carob powder and baking powder. Blend in soaked flour and fold in nuts. Pour into a buttered and floured 9-inch by 13-inch pyrex pan. Bake at 350 degrees for about 40 minutes. Allow to cool thoroughly and cut into squares.

Table sugar (sucrose) has been condemned by dentists, nutritionists, and physicians for scores of years. It is the greatest scourge that has ever been visited on man in the name of food. Endocrinologists agree that the endocrine system of glands and the nervous system cooperate to regulate the appetite so that the right amount of the right kind of food is taken in. Sugar spoils this fine balance. Being almost 100 percent "pure," this high-calorie dynamite bombs the pancreas and pituitary gland into gushing forth a hypersecretion of hormones comparable in intensity to that artificially produced in laboratory animals with drugs and hormones. Sugar is the culprit the endocrinologists have been looking for that has been throwing the finely regulated endocrine balance completely out of kilter. Edward Howell, DDS
Enzyme Nutrition

GINGERBREAD

Makes 16

2
²
/
₃
cups freshly ground spelt, kamut or whole wheat flour

2 cups
buttermilk
,
kefir
or
yoghurt

¾ cup butter, softened

3 tablespoons freshly grated ginger

²
/
₃
cup Rapadura (see
Guide to Natural Sweeteners
)

¹
/
₃
cup molasses

2 eggs

½ teaspoon cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon powdered ginger

1 teaspoon dry mustard

½ teaspoon sea salt

2 teaspoons baking powder

Soak flour with buttermilk, kefir or yoghurt for 12 to 24 hours in a warm place. (Those with milk allergies may use 2 cups water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.) Cream Rapadura with butter, molasses and eggs. Blend in remaining ingredients and blend this mixture with the soaked flour mixture. Pour into a buttered and floured 9-inch by 13-inch pyrex pan. Bake at 350 degrees for about 1 hour. Serve with
whipped cream
or
sweet cheese topping
.

. . .with normal food that carries all needed nutritional factors, the glands know just when the body has had enough and will shut off the appetite just as abruptly as one would shut off a water faucet. But when sugar gets into the mouth and begins its evil machinations, it throws the endocrine switchboard into helter-skelter. The glands know the organism has been loaded up with a lot of calories but, in spite of searching, the nutrients that normally go along with the calories cannot be found in the body. So an order to take in more food, in the expectation of getting the important vitamins, minerals, and enzymes, is issued in the form of increased appetite. Don't let it fool you, the increased appetite sugar induces is not a call for more sugar or the foods that it contaminates but for the missing nutrient factors that your body craves. Eating added sugar in various foods and drinks every day is a way of perpetuating chronic overstimulation of the pituitary and pancreas glands. The thyroid and adrenals also feel the brunt of the affront. The false craving and feeling of well-being sugar induces is on a par with the ecstasy experienced when dope takes command in a victim's body. Therefore, far overshadowing the damage resulting from sugar as a carrier of empty calories is its capacity to destroy the delicate endocrine balance and inaugurate a train of pernicious consequences. Edward Howell, MD
Enzyme Nutrition