Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (40 page)

Place all ingredients in food processor and blend until smooth.

CAESAR DRESSING

Makes about ¾ cup

½ to 1 teaspoon Dijon-type mustard

1 tablespoon raw wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon finely grated Parmesan cheese

½ cup extra virgin olive oil

1 tablespoon expeller-expressed flax oil

1 egg yolk

2 anchovy filets

1 clove garlic, peeled and mashed

Place all ingredients in food processor and blend until smooth.

LEMON HONEY DRESSING

Makes about ¾ cup

¹
/
₃
cup fresh lemon juice

¹
/
₃
cup extra virgin olive oil

1 teaspoon expeller-expressed flax oil

1 tablespoon or more raw honey

Mix lemon juice with olive oil and flax oil. Whisk in 1 tablespoon honey. Add more honey if more sweetness is desired.

Highly charged with energy and unstable and unpredictable as a madman who runs amuck in a crowd, molecules with an unpaired electron are called free radicals. . .. Longevity authorities claim that these enemies shorten our lives by attacking cell membranes, injuring cells, impairing their function, damaging and often reprogramming genetic material, opening the way for cancer. In a frenzied attempt to recover their missing electron, free radicals steal an electron from the next molecule, forcing it to become a free radical; and the process continues, causing a domino effect. Results differ in different parts of the body. In the skin, collagen is destroyed, causing wrinkling. There and in the body, fat becomes rancid and in time whole body organs or systems can be sabotaged. Synovial fluid (the natural lubrication in joints) thickens, making joint movement difficult and painful, a condition called arthritis.

More than 60 degenerative diseases common to aging can be caused by free radicals. The worst ones are atherosclerosis and the blocking of blood flow in arteries; Alzheimer's and Parkinson's disease, excessive loss of brain cells; cancer when genetic material is damaged and normal body materials are converted to carcinogens; cataracts caused by sunlight and oxidation; emphysema, inflammation and breaking down of lung tissue; heart disease, damage to heart muscle and stroke. James F. Scheer
Health Freedom News

LEMON PEPPER DRESSING

Makes about ¾ cup

2 tablespoons fresh lemon juice

1 tablespoon raw wine vinegar

¼ teaspoon sea salt

½ teaspoon cracked pepper

dash stevia powder

1 clove garlic, peeled and mashed

½ cup extra virgin olive oil

1 tablespoon expeller-expressed flax oil

Place all ingredients in a bowl and stir vigorously with a fork.

ORANGE DRESSING

Makes about ¾ cup

3 tablespoons fresh orange juice

½ teaspoon finely grated orange rind

1 tablespoon raw wine vinegar

½ cup extra virgin olive oil

1 tablespoon expeller-expressed flax oil

It is best to use an organic orange, so there will be no pesticides on the rind. Wash the rind well before grating.

Place all ingredients in bowl and stir vigorously with a fork.

ORIENTAL DRESSING

Makes about 1¼ cup

4 tablespoons rice vinegar

2 tablespoons naturally fermented soy sauce

2 teaspoons freshly grated ginger

2 teaspoons toasted sesame oil

2 teaspoons green onions or chives, finely chopped

1 clove garlic, peeled and mashed (optional)

1 teaspoon raw honey

²
/
₃
cup extra virgin olive oil or cold-pressed peanut oil

2 teaspoons expeller-expressed flax oil

Place all ingredients in a jar and shake vigorously.

TAHINI DRESSING

Makes about 2 cups

1 small onion, coarsely chopped

1 stalk celery, coarsely chopped

2 tablespoons naturally fermented soy sauce

juice of 2 lemons

½ cup tahini

4 tablespoons extra virgin olive oil

1 tablespoon expeller-expressed flax oil

¹
/
₈
to ¼ cup water

Place celery and onion in food processor and pulse until finely chopped. Add remaining ingredients except water and process until well blended. Thin with water as necessary to achieve desired consistency.

Our collection of sauces and condiments can be divided into two groups: those composed of raw ingredients and therefore valuable as sources of enzymes; and those that have been heated. The first category includes various types of mayonnaise and marinades. Store-bought versions of these condiments have invariably been pasteurized and the vital enzyme component destroyed. But when you make these accompaniments yourself, taking care to use only raw, high-enzyme ingredients, such as extra virgin olive oil, organic eggs, whey and cultured cream, your condiments will not only add taste to your meals but will also serve as rich sources of vital nutrients. Whey added to mayonnaise promotes lacto-fermentation, thus augmenting enzyme content and increasing shelf life of this useful condiment.

Our heated sauces for meats, fish and South-of-the-Border foods are made with homemade stocks so that, although the enzyme component may be lacking, the hydrophilic colloids of the gelatinous broth will contribute to digestibility, both of the sauce and the dish it accompanies.

Marinades that feature raw ingredients, particularly raw oils with their full complement of lipase, begin the digestive process of meats. Although the meats are usually cooked after several hours of steeping, their nutrients are nevertheless more available due to this predigestion; and, of course, they are more tender and flavorful as well.

Politically correct nutrition eschews sauces, thereby implying that food that is good for us must necessarily be dry and bland. We submit that the right use of sauces, containing either rich stock or enzymes from whole raw ingredients, not only makes our food more appetizing but also promotes easy digestion and assimilation.

We cannot stress too highly that commercially prepared sauces and condiments invariably contain neurotoxic additives to make them palatable—MSG, hydrolyzed vegetable protein and related substances—often deceptively labeled as "natural flavorings" or "spices."

MAYONNAISE

Makes 1½ cups

1 whole egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon Dijon-type mustard

1½ tablespoons lemon juice

1 tablespoon whey
Whey and Cream Cheese
, optional

¾-1 cup extra virgin olive oil or expeller-expressed sunflower oil (See
Sources
) or a combination

generous pinch sea salt

Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor. The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. Use sunflower oil if you find that olive oil gives too strong a taste. Homemade mayonnaise will be slightly more liquid than store-bought versions.

In your food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.

By adding extra bacteria to Waldorf-like salad and letting it ferment, its shelf life is extended to five weeks. Untreated, such salads are soon contaminated by microorganisms and spoil. . .. The new process, devised at the University of Wageningen, uses a naturally occurring
lactobacillus
isolated from the water in which soy curd has been soaked. Often used to make yoghurt and salami, these bacteria grow well at 40-50 degrees C, producing lactic acid at the same time. Most organisms that spoil salads fail to grow at such high temperatures.

The bacteria are mixed into the salad dressing, inoculated for seven hours at 45 degrees C, and then refrigerated. The lactic acid produced by the bacteria during incubation prevent the growth of other bacteria at low temperatures. Fermentation delays the oxidation of unsaturated oils, which form the basis of the dressing, because the added bacteria consume all the oxygen. Fermentation also produces a pleasant, mildly sour taste many consumers prefer.
New Scientist

Animal tissue fat, cream and olives have been found by a number of investigators to contain sizable quantities of lipase if examined before the materials were subjected to heat treatment. On the other hand it has been reported that in human obesity the lipase content of the fat is decreased. Dell'Acqua found the lipase content of adipose tissue from cases of human obesity and from lipomas was less than normal. Edward Howell, MD
Food Enzymes for Health and Longevity

HERBED MAYONNAISE

Makes 1½ cup

1½ cup
mayonnaise

½ cup fresh herbs, finely minced

We suggest dill as the best addition to mayonnaise, but you may also add basil, tarragon or parsley. Chop or snip herbs finely and stir thoroughly into mayonnaise.

SPICED MAYONNAISE

Makes 2 cups

1 small onion, coarsely chopped

2 tablespoons extra virgin olive oil

1 tablespoon curry powder

¼ teaspoon ground cloves

1 teaspoon freshly grated ginger

2 tablespoons tomato paste

1 cup
chicken stock

1 teaspoon raw honey

½ teaspoon sea salt

1 cup
mayonnaise

½ cup
piima cream
or
creme fraiche

This elegant sauce is used for
curried chicken platter
.

Saute onion in olive oil. Add spices and cook gently. Add tomato paste and chicken stock. Blend well. Bring to a boil and allow the liquid to reduce to about ½ cup. Strain into a bowl. Let cool and whisk in honey until well blended. Blend in salt, mayonnaise and cultured cream. The final sauce should be the consistency of thick cream.

Keeping up a high enzyme potential is the one way the body has to deal with tobacco smoke, short wave radiation, toxic chemicals and the prevention and cure of disease. There is no other mechanism in the body except enzyme action to protect the body from any hazard. It is ambiguous to say that nature cures, when we must know that the only machinery in the body to do anything is enzyme action. Hormones do not work. Vitamins cannot do any work. Minerals were not made to do any work. Proteins cannot work. Nature does not work. Only enzymes are made for work. So it is enzymes that cure. Therefore, the ability of the body to make any of the numerous enzymes needed for good health and long life must be kept at a high level by the methods incorporated in The Food Enzyme Concept. Edward Howell, MD
Food Enzymes for Health and Longevity

CREOLE MAYONNAISE

Makes 1½ cups

2 egg yolks, at room temperature

2 tablespoon fresh lemon juice

2 tablespoons whey
Whey and Cream Cheese
, optional

1 teaspoon Dijon-type mustard

1 clove garlic, peeled and crushed

½ teaspoon sea salt

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon paprika

¼ teaspoon tabasco sauce

¹
/
₈
teaspoon cayenne pepper

²
/
₃
cup extra virgin olive oil, or
²
/
₃
cup expeller-expressed sunflower oil (See
Sources
) or a mixture

Place all ingredients except olive oil and/or sunflower oil into food processor and blend thoroughly. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Check for seasonings. You may want to add more salt or lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, the mayonnaise will keep at least 5 weeks, refrigerated; without, for about 2 weeks.

The available evidence does not justify a placid continuance of a nihilistic attitude toward the vital forces operating in the living organism. It is a motif of science to reduce complex phenomena to simple integral units. Enzymes emerge as the true yardstick of vitality. Enzymes offer the only means of calculating the vital energy of an organism. That which has been referred to as "vitality," "vital force," "vital energy," "vital activity," "nerve energy," "vital resistance," "life energy," "life" and "life force" may be and probably is synonymous with that which has been known as "enzyme activity," "enzyme value," "enzyme energy," "enzyme vitality" and "enzyme content." The available evidence does not permit further procrastination but requires that what is known, vaguely and incomprehensibly, as life force or activity be defined in terms of concrete and measurable enzyme units. Edward Howell, MD
Food Enzymes for Health and Longevity