Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (159 page)

SWEET CREAM SAUCE

(Creme Anglaise)
Makes 3 cups

2 cups heavy cream, preferably raw, not ultrapasteurized

½ cup maple syrup or honey

1 tablespoon grated ginger, optional

1 tablespoon vanilla extract

5 large egg yolks

Combine cream, syrup or honey, optional ginger and vanilla in a bowl. Heat until quite warm, but not burning, to the touch by placing the bowl in a pan of simmering water. Meanwhile, place egg yolks in a double boiler and beat for several minutes until pale. Over a low flame, add the warm cream mixture to yolks very gradually, stirring constantly, until the mixture thickens slightly. Chill well. Serve with fresh berries or other fruit.

Lasby and Palmer. . .found the bones of rats fed on raw milk had a slightly higher percentage of ash and a slightly higher content in calcium and phosphorus than the bones of rats fed on pasteurized milk. Edward Howell, MD
Food Enzymes for Health and Longevity

POACHED PEARS WITH CAROB SAUCE

(Poires Belle Helene)
Serves 8

8 ripe pears

½ cup fresh lemon juice

½ cup honey or maple syrup

1-2 quarts filtered water

1 tablespoon vanilla extract

2 ½ cups warm
carob sauce

1 cup crispy almond slivers (
Crispy Almonds
), toasted

Peel pears, cut in half lengthwise, core and immediately brush with lemon juice. Bring water to a boil with honey and vanilla. Add pears and simmer, covered, for about 10 minutes until soft. Carefully transfer to a bowl, cover with cooking liquid and chill well.

To serve, remove pears from liquid, pat dry and place two halves on individual serving plates. Spoon carob sauce over them and sprinkle with almonds.

BERRY GRATIN

Serves 6

6 cups mixed berries

3 cups
sweet cream sauce

3 tablespoons Rapadura (see
Guide to Natural Sweeteners
)

Arrange berries on six flameproof dishes and place ½ cup sweet cream sauce on each. Sprinkle with Rapadura. Place under broiler for 3 or 4 minutes until Rapadura melts. Serve immediately.

[In order to beat Britain's sugar blockade] Benjamin Delassert found a way to process the lowly Babylonian beet into a new kind of sugar loaf at Plassy in 1812. Napoleon awarded him the Legion of Honor. Napoleon ordered sugar beets planted everywhere in France; an imperial factory was established for refining; scholarships were granted to schools for starting courses in sugar beet crafts; 500 licenses were created for sugar refineries. By the very next year, Napoleon had achieved the herculean feat of producing eight million pounds of sugar from homegrown beets. When Napoleonic armies set out for Moscow, their sugar rations were ensured. Like the Moors before them, they were turned back while traveling north. The mighty French army, in the unaccustomed climate, had met their match and more, including the armies of a backward people who had not yet accustomed themselves to sugar in their tea. William Dufty
Sugar Blues

SUMMER FRUIT COMPOTE

Serves 8

1½ cups filtered water

3 tablespoons honey

4-inch stick of cinnamon

freshly ground nutmeg

4 medium pears, peeled and quartered

4 medium peaches, peeled and quartered

2 cups dark cherries, pitted and halved

1½ cups
sweet cheese topping

In a medium saucepan bring water to boil with honey, cinnamon and nutmeg. Add fruit and simmer, covered, for 3 minutes. Remove fruit to a bowl and chill in refrigerator. Remove cinnamon stick and reduce sauce to about one-third by boiling down. Let cool, pour over fruit and chill well. To serve, place fruit in individual bowls and top with sweet cheese topping.

LEMON MOUSSE

Serves 6

6 egg yolks, at room temperature

½ cup raw honey

grated rind of 2 lemons

strained juice of 2 lemons

6 egg whites, at room temperature

pinch of sea salt

½ cup heavy cream, preferably raw, not ultrapasteurized, well chilled

Place egg yolks, honey, lemon rind and lemon juice in the top of a double boiler over simmering water. Whisk constantly for about 10 minutes until mixture thickens. Remove from heat and chill in refrigerator for about ½ hour. Beat cream until stiff. In a separate clean bowl, beat egg whites with sea salt until stiff. Fold lemon mixture into cream and then egg whites into cream mixture. Spoon into individual parfait glasses and chill well before serving.

Variation: Lime Mousse

Use
rind and juice of 3 limes
instead of lemons.

New evidence points a sharp finger at sugar as a food item that makes us grow older faster!

The quick rush of sugar into the bloodstream is probably what does it. . .. In much the same way as a steak turns brown and toughens on the barbecue grill, a reaction between sugar and protein called the "browning effect"—sugar reacts with protein in human cells—occurs, particularly as human cells age. . ..

Aging seems to be accelerated when the body must cope with excessive sugar and is unable to do it—as in diabetes.

[Scientists] now feel that collagen, which glues our trillions of cells together, is affected by glucose, which acts upon DNA causing mutations in this genetic material that permit the start and spread of cancer. . .. Any sudden rush of glucose into the bloodstream—from a candy bar, a glass of orange juice, or a couple teaspoons of granulated sugar in the coffee—stresses the pancreas to produce more insulin. Excessive sugar making the rounds of the bloodstream brings about cross-linking and aging. James F. Scheer
Health Freedom News

APRICOT SOUFFLE