Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (153 page)

BROWN RICE PUDDING

Serves 8-10

2 cups
basic brown rice

3 eggs

1½ cups heavy cream, not ultrapasteurized

¹
/
₃
cup maple syrup

1 teaspoon vanilla extract

¹
/
₈
teaspoon sea salt

½ teaspoon cinnamon

2 cups raisins, preferably organic

¾ cup
crispy pecans
, chopped

Beat eggs with cream, maple syrup, vanilla, salt and cinnamon. Stir in rice, pecans and raisins. Pour into a buttered casserole or souffle dish. Bake for about 50 minutes at 325 degrees.

TROPICAL DELIGHT

Serves 8

1 cup
crispy peanuts

³
/
₈
cup butter, softened, or
³
/
₈
cup coconut oil

1 cup arrowroot or
bulgur flour

³
/
₈
cup Rapadura (see
Guide to Natural Sweeteners
)

½ teaspoon salt

1 teaspoon vanilla extract

¾ cup dried unsweetened coconut meat

3-4 fresh bananas

2 cups
whipped cream

Place peanuts in food processor and process to a powder. Add remaining ingredients, except bananas and whipped cream, and pulse until well blended. Butter and flour a 10-inch or 12-inch French-style tart pan. Press dough into pan, making an even layer. Bake at 300 degrees for about 45 minutes. Let cool. Cut into wedges and top with sliced fresh bananas and whipped cream.

It used to be an apple a day that keeps the doctor away. Today, it's a banana. But who cares what healthful fruits or vegetables are used so long as you can keep illnesses and the doctor away?

Lewis Tobian, M.D., a professor of medicine at the University of Minnesota and a nutrition authority, really wants to keep other doctors away. He eats two bananas daily and indicates that due to their high potassium content—about 400 mg. of potassium per unit—they may lower blood pressure and keep cholesterol from building up in the arteries. . ..

However, bananas aren't the only potassium-rich foods. There are also apricots, avocados, dates, Brussels sprouts, lima beans, orange and grapefruit juice, carrots, tomatoes, potatoes, spinach and yoghurt. James F. Scheer
Health Freedom News

FRUIT CUSTARD CAKE

(Clafoutis)
Serves 8

3 cups fresh fruit, such as pitted cherries, sliced nectarines or peaches, or pineapple cut into chunks

¼ cup Rapadura (see
Guide to Natural Sweeteners
)

3 eggs

½ cup Rapadura

¼ cup unbleached flour or 3 tablespoons arrowroot

1
¹
/
₃
cup
piima cream
or
creme fraiche

This is a traditional French dessert, something between cake and custard. Sprinkle fruit with ¼ cup Rapadura and set aside for about ½ hour. Remove with a slotted spoon to a buttered baking pan and bake at 250 degrees for an hour or more or until fruit is rather dry. Butter an easy-remove, 10-inch cake pan. Beat eggs with ½ cup Rapadura until smooth. Beat in flour or arrowroot and cream. Stir in fruit and pour batter into pan. Bake about 1 hour at 350 degrees. Let cool slightly before removing from pan.

Most dentists and physicians sincerely believe the destructive action on tooth enamel is only a local one that is caused by bacterial action upon carbohydrates, primarily sugar, sweets and refined grains.

It is agreed that this is the outward inciting cause, but the reason the bacteria and refined foods are able to attack the hard tooth enamel is due to changes that have taken place in the body and subsequently in the inside of teeth. . .. Though hard to imagine, this very hard tooth enamel of ours is porous. Two percent of its volume is water and it, too, can flow in either direction. However, the normal flow is from the pulp and the odontoblast cells outwardly through the dentin and then through the enamel.

Not only is this fluid movement measurable, but when laboratory rats are fed a high-sugar cariogenic diet the fluid movement is reversed and herein lies the reason teeth become susceptible to decay. . ..

In addition to the changes good and bad nutrition have on dentin tubule flow and function, dietary habits have numbers of other actions that are involved in the cause of tooth decay. One of these is how the food we eat affects the acid-base balance of the saliva. Under ideal dietary conditions the saliva is slightly alkaline. Like the blood it has a 7.4 pH. When it falls below a pH of 7.0, as it does to a considerable extent after sugar and refined grains are eaten, the saliva becomes more acid and environmental factors in the mouth are more conducive to the development of tooth decay and dental erosion.
PPNF Health Journal

NUT BUTTER MOUSSE

Serves 6

2 cups
nut butter
, at room temperature

3 egg whites, at room temperature

pinch sea salt

6
merengues

In a very clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Carefully fold in the nut butter and chill well. To serve, place merengues on individual serving plates and fill with a generous spoonful of nut butter mousse. Serve with fresh fruit.

MERENGUES

Makes 6

6 egg whites

pinch of sea salt

3 tablespoons arrowroot

¼ cup maple syrup

1 tablespoon vanilla extract

Merengues are a good way to use up leftover egg whites. They should cook overnight in a warm oven—about 150 degrees. Be sure to use a very clean bowl to beat your egg whites.

Line a cookie sheet with buttered parchment paper (See
Sources
). Beat egg whites with salt until they form stiff peaks. Beat in arrowroot. Slowly add maple syrup and vanilla, beating constantly. Place six blobs of egg white mixture on parchment paper and form a little hollow in each one. Cook overnight in a warm oven, about 150 degrees. Let cool before removing parchment paper. Store merengues in an airtight container until ready to use.

Researcher Richard Passwater states that of fourteen tests conducted all showed a high correlation between eating high amounts of polyunsaturates and the occurrence of cancer in both humans and animals. He states that a large percentage of the population is consuming an excessive amount of polyunsaturates in the form of corn oil, peanut oil, margarines, soybean oil, etc., and notes that presently Americans eat two to three times the amount of vegetable oils than were consumed sixty years ago. Passwater stresses that only from two to four percent of one's diet should consist of vegetable fats. H. Leon Abrams
Vegetarianism: An Anthropological/Nutritional Evaluation

STRAWBERRY DELIGHTS

Makes 6

6 merengues

6 cups fresh strawberries

2 tablespoons Rapadura (see
Guide to Natural Sweeteners
)

2 cups
whipped cream

Wash strawberries and remove stems. Slice lengthwise into quarters. Sprinkle with Rapadura and let stand for 1 hour or more. Spoon strawberries into individual merengues and top with whipped cream. Serve immediately.

When a junkie dies, known or unknown, is it ever from "metabolic complications?" Of course not. Heroin is a killer. Junkies die of junk. Even when a drunk dies, he dies of his sins. But when a person dies of sugar blues, the mourners often serve sugar at the wake. Sugar-poisoning is a word wedding that rarely appears in print.

The same double standard is evident in the world of art and entertainment. Junkies die like flies every hour of every day on television. Many of these consoling sagas are brought to you by those wonderful people who push sugar and other products laced with sugar at every commercial break. William Dufty
Sugar Blues

FLAKY PIE CRUST

1
¹
/
₃
cups unbleached white flour or 1¼ cups sifted
bulgur flour

pinch of sea salt

pinch of stevia powder

½ cup (1 stick) butter, frozen

2 egg yolks

3 rounded tablespoons cold water

This is the only recipe in which we compromise somewhat on our principles. Bulgur or sprouted wheat flour can be used for pie crust, but the exacting gourmet will prefer to use unbleached white flour. This recipe will make a 9-inch pie shell with enough left over for lattice work; or two 8-inch French-style tart shells; or seven individual 4-inch tart shells.

Sift flour, sea salt and stevia powder into food processor. Place butter on a board and cut into about 16 pieces using a sharp knife. Distribute butter over flour. Pulse processor several times until butter is broken into pea-sized pieces and is well distributed. Beat egg yolks briefly with a fork, dribble over flour mixture and pulse once or twice. Have water ready. Turn on processor and immediately pour water in. Stop processor at once. (Butter should still be visible as pea-sized and seed-sized pieces.) Turn crust onto waxed paper, wrap up and squeeze together, forming a ball. Refrigerate several hours. Roll on a pastry cloth using unbleached white flour to keep from sticking.

When lining French-style tart pans (with removable bottoms) press dough firmly into sides and drape over the top. Roll a rolling pin over the top to trim crust evenly.

For a partially baked or fully baked tart shell, prick dough several times with a fork. Place in a cool oven and turn on heat. (Gradual warming will prevent the dough from excessive shrinking.) Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry—longer if using bulgur flour.

HAZELNUT PIE CRUST

1 cup
crispy hazelnuts

¾ cup arrowroot or
bulgur flour

³
/
₈
cup butter, softened, or coconut oil (See
Sources
)

¼ cup Rapadura (see
Guide to Natural Sweeteners
)

¼ teaspoon sea salt

½ teaspoon vanilla extract

This makes a delicious press-in type of pie crust, enough for one 9-inch pie pan.

Place hazelnuts in food processor and process to a meal. Add remaining ingredients and process until smooth. Press into a well-buttered and floured pie pan. For a fully baked pie crust, bake at 325 degrees for about ½ hour.

Variation: Pecan Pie Crust

Use
1 cup
crispy pecans
instead of hazelnuts. Reduce butter or coconut oil to ¼ cup.

Variation: Almond Pie Crust

Use
1 cup
Crispy Almonds
instead of hazelnuts

No other product has so profoundly influenced the political history of the Western world as has sugar. It was the nickel under the foot of much of the early history of the New World. The Portuguese and Spanish empires rose swiftly in opulence and power. As the Arabs before them had crumbled, so they, too, fell rapidly into decline. To what extent that decline was biological—occasioned by sugar bingeing at the royal level—we can only guess. However, the British Empire stood by waiting to pick up the pieces. In the beginning, Queen Elizabeth I shrank from institutionalizing slavery in the British colonies as "detestable," something which might "call down the vengeance of heaven" on her realm. By 1588 her sentimental scruples had been overcome. The Queen granted a royal charter extending recognition to the Company of Royal Adventurers of England into Africa, which gave them a state monopoly on the African slave trade. William Dufty
Sugar Blues

COCONUT PIE CRUST

½ cup melted butter or coconut oil (See
Sources
)

2 cups dried unsweetened coconut meat, finely shredded

Mix coconut with butter in a small bowl. Transfer to a buttered and floured 9-inch pie pan and press firmly and evenly against the bottom and sides. Bake at 300 degrees for 30 minutes or until crust is a dark golden color. Allow to cool to room temperature.

RASPBERRY TART

Serves 6-8

1 recipe
flaky pie crust
, fully baked as a 12-inch French-style tart or as individual tarts

2 cups naturally sweetened raspberry jam

½ cup pear or raspberry liqueur

3-4 cups fresh raspberries

Heat raspberry jam with liqueur and boil gently about 10 minutes. Brush pastry with melted jam. Arrange berries on top and drizzle remaining jam mixture over berries.

Variation: Raspberry-Carob Tart

Spoon
1½ cups
carob sauce
over raspberry jam glaze and proceed with recipe.

Variation: Blueberry Tart

Use
3-4 cups fresh blueberries
instead of raspberries.

Scientists at the Agriculture Department's U.S. Dairy Forage Research Center in Madison, Wisconsin, have been studying a substance called conjugated linoleic acid or CLA that occurs in butterfat. Many studies over the past 12 years have established that, at least in laboratory animals, CLA offers some protection against breast cancer and other malignancies, apparently through its role as a potent antioxidant. In addition to anticancer benefits, CLA also seems to dramatically reduce the deposition of fat. Livestock eating feed supplemented with CLA tend to lay down more lean tissue and dairy cattle ingesting CLA-enriched diets have greater milk productivity. "Much to their big surprise," scientists found that the highest level of CLA in milk was obtained with cows just eating pasture—nothing else, according to Larry D. Satter, director of the forage center. Satter finds the notion of pasture feeding "a far-out idea." Those familiar with the work of Weston Price know that pasture feeding is the
only
way to provide healthful, nonallergenic, nutrient-dense dairy products to the populace. Could it be that CLA in America's pasture-fed cows at the turn of the century not only protected against cancer but overweight as well and allowed mothers to nurse successfully because they had plenty of milk? Meanwhile, University of Wisconsin scientists are trying to figure out ways to mass produce CLA as a food additive.
PPNF Health Journal

STRAWBERRY-PECAN TART

Serves 8

1 fully baked
pecan pie crust
in a 9-inch pie plate

2-3 pints strawberries

2 tablespoons Rapadura (see
Guide to Natural Sweeteners
)

2 cups
whipped cream

Wash strawberries, trim off tops and quarter lengthwise. Toss with Rapadura and chill several hours. Just before serving, fill tart crust with strawberries. Serve with whipped cream.

BERRY PIE

Serves 8

1 recipe fully-baked
hazelnut pie crust
in a 9-inch pie plate

2 12-ounce packages frozen berries or 1 ¼ pounds fresh berries

½ cup water

¼ cup maple syrup

2 tablespoons lemon juice

1 tablespoon gelatin (See
Sources
) dissolved in 3 tablespoons water over low heat

Place half the berries in food processor with water and maple syrup. Process until berries are liquefied. Add lemon juice and gelatin mixture while motor is running. Place remaining berries in cooled pie crust and pour gelatin mixture over them. Refrigerate several hours before serving.