Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (151 page)

COCONUT BARS

Makes 16

¾ cup
Crispy Almonds

¼ cup butter, softened or ¼ cup coconut oil (See
Sources
)

½ cup arrowroot or
bulgur flour

¼ cup Rapadura (see
Guide to Natural Sweeteners
)

1 teaspoon vanilla extract

pinch sea salt

1 egg

¼ cup
piima cream
or
creme fraiche

½ cup maple syrup

1 tablespoon vanilla extract

grated rind of 1 lemon

2 tablespoons arrowroot

pinch of sea salt

1½ cups dried unsweetened coconut meat

Place almonds in food processor and process to a fine powder. Add butter or coconut oil, ½ cup arrowroot or bulgur flour, vanilla, Rapadura and salt and process until smooth. Press into a well-oiled 9-inch by 9-inch or 7-inch by 11-inch pyrex pan. Bake at 300 degrees for 20 minutes. Let cool. Beat egg with cultured cream, maple syrup, vanilla, lemon peel, 2 tablespoons arrowroot and sea salt. Stir in coconut and spread over almond pastry. Bake at 325 degrees for about 25 minutes. Let cool slightly before cutting into bars. Let cool completely before removing bars from the pan.

Sugared cereal products and hundreds of other items are made by sugarization, accounting for an average consumption of 100 pounds each year for every man, woman, and child in the USA. If the government outlawed sugar, it would shake the foundations of American business. It remains to be seen whether the ultimate damage to twenty-first century man will accrue more from today's sugar eating or from the consumption of artificial sweeteners, such as saccharine. Edward Howell, MD
Enzyme Nutrition

The latest explosive evidence incriminating table sugar as the chief architect of heart disease comes from the University of Hawaii (1972). C. C. Brooks and his associates fed pigs high-sugar diets. Sixty-eight of the eighty pigs developed heart disease in the left half of the heart. This backs up the contention that Dr. Yudkin and others have been making for many years. A remarkable added finding was that in pigs in which 10 percent of the sugar was replaced by coconut oil or beef tallow the heart remained free from the endocarditis that afflicted the [other] animals. This may confound those who have been apprehensive about fat in the diet. Edward Howell, MD
Enzyme Nutrition

APRICOT BARS

Makes 24

3 cups dried apricots

½ cup Rapadura (see
Guide to Natural Sweeteners
)

2 cups
Crispy Almonds

⁵
/
₈
cup butter, softened or
⁵
/
₈
cup coconut oil (See
Sources
)

1½ cups arrowroot or
bulgur flour

½-¾ cup Rapadura (see
Guide to Natural Sweeteners
)

½ teaspoon sea salt

1 teaspoon almond extract

Cook apricots in water until tender. Remove with a slotted spoon to food processor and process with ½ cup Rapadura. Set aside and let cool.

Meanwhile, process almonds to a powder in food processor. Add remaining ingredients and process until smooth. Press
²
/
₃
of the almond mixture into a buttered 9-inch by 13-inch pyrex pan, making a thin crust. Bake about 15 minutes at 350 degrees. Spread apricot mixture over crust and distribute the remaining
¹
/
₃
almond mixture, crumbled, over top. Bake at 325 degrees for about 45 minutes. Let cool slightly before cutting into bars. Let cool thoroughly before removing bars from pan.

Dextrose, which is made by boiling corn starch with acid, should be reserved for occasional use as temporary intravenous medicine in hospitals. The indictment against both table sugar and dextrose is strong enough to demand that both be placed off limits to people. Let them be available only by prescription issued by a doctor. The chemists in the large food processing plants are very efficient people. They know their subjects from A to Z. But the last thing they can afford to be concerned about is the consumer's health. Oh yes, they will protect the public health from immediate poisoning and the like. But they do not worry about what goes on in a consumer's body after 20 years of eating their products. If the result is a killing disease, it is given a name on a death certificate as an established disease entity; and no one suspects that food had anything to do with it. Edward Howell, MD
Enzyme Nutrition

ALMOND BARS

Makes 24

1 recipe
flaky pie crust

1 cup naturally sweetened raspberry jam

3 cups crispy almond slivers (
Crispy Almonds
)

1 cup maple syrup

1 tablespoon arrowroot

Line a buttered 9-inch by 13-inch pyrex pan with flaky pastry. Prick the pastry well with a fork and place in a cool oven. Turn oven on to 300 degrees and bake about 20 minutes. Let cool and spread with jam. Bring syrup to a boil with arrowroot. Stir in almonds and spread mixture over jam. Bake at 325 degrees for about 30 minutes or until almonds become nicely browned. Let cool slightly before cutting into bars. Let cool completely before removing bars from pan.

Sometimes the eastern Iroquois squaws seasoned the cornmeal foods with berries, mushrooms or maple sugar. Maple syrup and maple sugar were, in fact, Indian favorites. The granulated sugar could be dissolved in water as a refreshing beverage; other uses of maple syrup and sugar were to season fruits, vegetables, cereals and fish. . .. Even when salt was available, Indians used it sparingly. . .because they believed that an excess of salt caused illness and an unnatural thirst. Patricia B. Mitchell
The Good Land

VANILLA ICE CREAM

Makes 1 quart

3 egg yolks

½ cup maple syrup

1 tablespoon vanilla extract

1 tablespoon arrowroot

3 cups heavy cream, preferably raw, not ultrapasteurized

Ice cream should be made with the best quality cream you can find, preferably unpasteurized. Never use ultrapasteurized cream.

Beat egg yolks and blend in remaining ingredients. Pour into an ice cream maker and process according to instructions. (See
A Word on Equipment
.) For ease of serving, transfer ice cream to a shallow plastic container, cover and store in the freezer. Serve with Carob Sauce or Raspberry Sauce.

Variation: Ginger Pecan Ice Cream

Add
1 tablespoon ground ginger
and
½ cup finely chopped
crispy pecans
.

Variation: Carob Chip Ice Cream

Add
¼ cup
carob chips
, finely chopped.

Each isolated Swiss valley or village has its own special feast days of which athletic contests are the principal events. The feasting in the past has been largely on dairy products. The athletes were provided with large bowls of cream as constituting one of the most popular and healthful beverages, and special cheese was always available. . .their cream products took the place of our modern ice cream. . .it is reported that practically all skulls that are exhumed in the Rhone valley and, indeed, practically throughout all of Switzerland, where graves have existed for more than a hundred years, are found with relatively perfect teeth; whereas the teeth of people recently buried have been riddled with caries or lost through this disease. Weston Price, DDS
Nutrition and Physical Degeneration

CAROB SAUCE

Makes 2 ½ cups

²
/
₃
cup carob powder

½ cup butter

¹
/
₃
cup maple syrup

1 tablespoon vanilla extract

1 tablespoon chocolate extract (optional)

pinch of salt

1 cup cream, not ultrapasteurized