Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (152 page)

Place all ingredients in the top half of a double boiler. Cook gently, stirring occasionally with a wooden spoon, until well amalgamated.

The Prodigal Son, at his lowest ebb, ate "the husks that the swine did eat." His food was the carob pod, for millennia a staple of the Middle Eastern diet. In recent decades the carob's standing has risen considerably as people have discovered in the powder made from this hard, dark brown pod an acceptable substitute for chocolate. Carob is an excellent source of calcium—containing three times more calcium than mother's milk! It also contains carotenoids, B vitamins, phosphorus and iron. It is naturally sweet, containing about 50 percent sugars. Unlike chocolate, carob contains no stimulants; it does, however, contain tannin, a substance that reduces the absorption of protein through the intestinal wall. Roasting neutralizes most of the tannins so buy only powder made from roasted carob pods. SWF

RASPBERRY SAUCE

Makes 4 cups

1 12-ounce package frozen raspberries

½ cup maple syrup

1-2 cups water

Place partially thawed raspberries in food processor with maple syrup and process to make a thick paste. Gradually add water until desired consistency is obtained.

BERRY ICE CREAM

Makes 1 quart

2 cups fresh berries, such as raspberries, boysenberries, or blackberries, fresh or 10 ounces frozen berries, partially thawed

2 egg yolks

1 tablespoon arrowroot

2 cups heavy cream, preferably raw, not ultrapasteurized

½-¾ cup maple syrup

Process berries in food processor for several minutes. Add egg yolks, cream and arrowroot and process until well blended. Gradually add maple syrup until desired sweetness is obtained. 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.

Variation: Strawberry Ice Cream

Use
2-3 cups fresh strawberries, washed and picked
and add
¼ teaspoon almond extract
.

In the old days when ice cream was made of whole eggs, milk and sugar and laboriously cranked out in the old home freezer, a serving of ice cream was only an occasional family treat which didn't do much harm. Today in this mass producing, synthetic age, it is another matter entirely. Today you may be treating your family to poison! Ice cream manufacturers are not required by law to list the additives used in the manufacturing of their product. Consequently, today most ice creams are synthetic from start to finish. Analysis has shown the following:

DIETHYLGLYCOL: A cheap chemical used as an emulsifier instead of eggs is the same chemical used in antifreeze and in paint removers.

PIPERONAL: Used in place of vanilla. This chemical is used to kill lice.

ALDEHYDE C-17: Used to flavor cherry ice cream. It is an inflammable liquid also used in aniline dyes, plastic and rubber.

ETHYL ACETATE: Used to give ice cream a pineapple flavor—and as a cleaner for leather and textiles; its vapors have been known to cause chronic lung, liver and heart damage.

BUTYRALDEHYDE: Used in nut flavored ice cream. It is one of the ingredients of rubber cement.

AMYL ACETATE: Used for its banana flavor. It is also used as an oil paint solvent.

BENZYL ACETATE: Used for its strawberry flavor. It is a nitrate solvent.

The next time you are tempted by a luscious looking banana split sundae made with commercial ice cream, think of it as a mixture of antifreeze, oil paint, nitrate solvent, and lice killer; and you won't find it so appetizing.
PPNF Health Journal

FRUIT ICE CREAM

Makes 1 quart

2 cups fresh fruit, such as peaches, pears or plums, peeled and sliced

2 tablespoons lemon juice

4 tablespoons maple syrup

1 teaspoon gelatin (See
Sources
)

2 egg yolks, lightly beaten

2 cups heavy cream, preferably raw, not ultrapasteurized

Mix maple syrup with lemon juice and toss with fruit. Cover and let stand for 2 hours. Drain the fruit and combine ¾ cup of the drained juice with the gelatin. Heat gently until the gelatin is dissolved. Place fruit in food processor with gelatin mixture and process until desired texture is obtained—either smooth or chunky. Stir 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.

It's almost as if the devil sat down and listed all the criteria of a substance man could use to destroy himself. It would have to be pleasing to the eye and taste. It would have to be pure white and easily available. It would have to appeal to all the people of this world. The destroying effects would have to be subtle and take such a long time that very few would realize what was happening until it was too late. The cruelest criteria of all is it would have to be supported and distributed by the kindest, most well-meaning people to the most innocent people.

So far the devil is winning. Did you ever go to a church cake sale conducted in a grade school? Bruce Pacetti, DDS
PPNF Health Journal

PERSIMMON ICE CREAM

Makes 1 quart

4-5 ripe persimmons, peeled and seeded

2 tablespoons lemon juice

½ cup maple syrup

2 egg yolks

1 tablespoon arrowroot

2 cups heavy cream, preferably raw, not ultrapasteurized

Place persimmons in a food processor and process to a smooth pulp. Add remaining ingredients and blend well. 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.

Many people with sugar dependencies report that their need for sugar drops significantly when they cut down on meat.

Interestingly enough, we crave sugar also when there is not enough protein in the diet. The reason for this is that opposites, in their extremes, change into one another. Extreme pleasure becomes painful. Extreme light is blinding (darkness). And lack of protein or meat, an extremely expansive function, will cause us to crave the food we need least, an extremely expansive food like sugar. It is not unusual for people who switch to a vegetarian diet and have a lower protein intake to begin craving sweet foods. And vegetarians who eat too much refined sugar often have strong cravings for meat and fish. Marc David
Nourishing Wisdom

LEMON SHERBERT

Makes 1 quart

grated rind of 2 lemons

juice of 2 lemons

2 egg yolks

3 cups
piima milk
,
kefir
or
buttermilk

½ cup maple syrup

Place all ingredients in food processor and process several minutes. Pour into an ice cream maker and process according to instructions. (See
A Word on Equipment
.) For ease of serving, transfer sherbert to a shallow plastic container, cover and store in the freezer.

It seems, therefore, that we Americans are bent on "refining" ourselves into a chromium deficiency; the ultimate result of which is a significant glucose intolerance in the human body. This rather unhappy distinction of the United States is not shared by other countries that do not refine their foods. In a series of tests on men between the ages of twenty and fifty-nine, the amount of chromium found in the heart artery was 1.9 parts per million (ppm) in American men, 5.5 ppm in African men, 11 ppm in men from the Near East, and 15 ppm in men from the Far East. This evidence is one source of speculation which proves that there is indeed a definite link between the overconsumption of refined foods and a chromium deficiency. William H. Philpott, MD
Victory Over Diabetes

PLUM SHERBERT

Makes 1 quart

2 pounds plums

1½ cups water

½ cup maple syrup

This is an excellent dessert for those who cannot tolerate milk products in any form. Even though not made with cream, the sherbert will have a creamy texture.

Cut plums in half, remove seeds and cook with ½ cup water until soft. Lift out with a slotted spoon into a food mill and process plums to remove skins. (See
A Word on Equipment
.) Meanwhile, bring 1 cup water to a boil, add syrup and mix with a wooden spoon. Simmer for about 10 minutes. Let cool and add to plum mixture. Refrigerate plum mixture several hours until well cooled. Pour into an ice cream maker and process according to instructions. (See
A Word on Equipment
.) For ease of serving, transfer sherbert to a shallow plastic container, cover and store in the freezer.

Sprawsen. . .observed that raw milk had specific effect on teeth of man, conferring considerable immunity to dental caries. It excelled pasteurized and sterilized milk in bodybuilding properties. No incidence of dental caries showed in 40 children brought up on raw milk from the age of 4 ½ months to an average age of 4 years, although they had been on diets rich in refined carbohydrates. Edward Howell, MD
Food Enzymes for Health and Longevity