Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (23 page)

  
Dehydrator:
Dehydrators are good for drying crispy nuts and other foods, but a warm oven works just as well.

  
Jet Stream Oven:
If you must have some rapid-cooking mechanism, try the Jet Stream oven. (See
Sources
.) It cooks food quickly using convection currents and is a healthy alternative to the microwave. The Jet Stream does not compromise the taste of food as the microwave does, and it will even brown chickens and roasts.

Equipment that should
not
be found in the kitchens of conscientious cooks includes:

  
Microwave Oven:
Unfortunately, the microwave achieved instant popularity without much prior research to study the effects of eating microwaved food. In consequence, one large experiment involving an unwitting populace is now in progress. The small amount of research done on the effects of eating microwaved food has shown that the microwave may have unfavorable effects on fats and proteins, making them more difficult to assimilate. More recent studies carried out in Switzerland revealed that the microwave caused changes in vitamin content and availability. Eating microwaved food results in abnormal blood profiles, similar to those that occur in the early stages of cancer.
¹⁸⁷
An especially dangerous practice is using the microwave for heating baby's bottle. Altered amino acids in microwaved milk can be toxic to the liver and nervous system, especially for infants.
¹⁸⁸
We recommend that you resist using the microwave at all costs.

  
Pressure Cooker:
This is another relative newcomer to the culinary scene. The danger is that pressure cookers cook foods too quickly and at temperatures above the boiling point. A flameproof casserole is ideal for grains as well as for stews. Traditional cuisines always call for a long, slow cooking of grains and legumes.

KITCHEN TIPS & HINTS

  To remove insects from organic or homegrown Brussels sprouts, cauliflower, artichokes, etc., soak thirty minutes in water to which 2 tablespoons of salt and vinegar have been added. Rinse well and proceed with cooking.

  Wash all fruits and vegetables to remove pesticides and other impurities in Dr. Bonner's Sal Suds (See
Sources
), hydrogen peroxide or plain Chlorox bleach (1 teaspoon per gallon). Soak about 10 minutes and then rinse well.

  To ripen tomatoes, peaches and other thin-skinned fruits, set them well separated in a sunny spot on a tray lined with paper towels. When soft enough, transfer to refrigerator.

  Do not add garlic to sauteing onions or other vegetables, because it has a tendency to burn. Add garlic after you have added your liquid—stock, wine, stir-fry sauce, tomatoes, etc.

  Always use unsalted butter. Those who like their butter salty can sprinkle sea salt on later.

  Use only unrefined salt, preferably Celtic sea salt.

  Use extra virgin olive oil and butter for cooking. Occasional use of peanut oil for stir-frying is permissible. Use lard or duck fat for stove-top potato frying.

  Always skim foam off stock, sauces, soups, legumes and stews. Many impurities rise to the top with the foam. Add spices and seasoning to stock, sauces, soups, legumes and stews after skimming.

  Grated lemon and orange rind should come from organic lemons. If not, wash the skins well with soap, rinse and dry before grating.

  Sauces and stews containing wine should be allowed to boil, uncovered, for at least 10 minutes to ensure all alcohol has evaporated.

  Grow your own herbs if you have garden space. If not, at least grow thyme in a pot. Nothing beats fresh thyme for flavor.

  To dry lettuce, watercress, spinach or parsley, wash well, shake dry and place in a pillow case (in the case of lettuce) or small cloth bag (in the case of watercress or parsley.) Tie up and place in your washing machine. Run on the last spin cycle to remove water by centrifugal force.

  To peel tomatoes and other thin-skinned fruits, bring a pan of filtered water to a boil. Using a slotted spoon, dip tomatoes in, one at a time, for about 5 seconds each. The skin should peel off easily. To seed tomatoes, cut in half at the equator, hold tomato half in the palm of your hand and gently squeeze out seeds.