Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (41 page)

CURRIED MAYONNAISE

Makes 2 cups

1 cup
mayonnaise

½ cup
piima cream
or
creme fraiche

3 tablespoons extra virgin olive oil

3 tablespoons raw vinegar

3 tablespoons curry powder

Blend all ingredients with a whisk. Use in
curried chicken salad
.

Many years ago, one of my good friends described his memories of a banquet given to welcome him and his fellow captives after their release from a Japanese prisoner-of-war camp. The buffet was laden with roasts, vegetables, assorted breads, pies, salads, enticing desserts and fresh fruits, the likes of which they had not seen for several years. What did these men grab first? The butters, margarines, salad oils and creams. They were after fats. They consumed nothing else until the bare fats were gone. With such primordial craving for the substance, does it not make sense to honor our bodies with the purest our purse will allow? Valerie MacBean
Coconut Cookery

GREEN GELATIN MAYONNAISE

Makes 1 ¼ cups

1 bunch parsley, stems removed

1 whole egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon Dijon-type mustard

1½ tablespoons lemon juice

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

generous pinch sea salt

2 tablespoons gelatin (See
Sources
)

½ cup water

Place parsley in a large strainer and dip into boiling water. Drain and squeeze dry. Place parsley in food processor and pulse a few times. Add egg, egg yolk, mustard, salt and lemon juice. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add the olive oil and/or sunflower oil with the motor running. Melt gelatin in water over lowest heat and stir into mayonnaise. Use for glazing
poached salmon
.

Back in 1967 or so. . .a food technologist told me how he thought the term "plastic food" must have originated. Some biochemist, he speculated, must have observed that when looked at through a microscope, a hydrogenated fat molecule looks very much like a plastic molecule. . .. "Lipid chemists," he explained, "actually talk about plasticizing oils". . .. I decided to discontinue selling margarine—as well as products containing vegetable shortening, margarine's cousin—and to perform a little experiment.

It was quite nontechnical. . .. I put a cube of margarine, the kind I had been selling, on a saucer and placed the saucer on the window sill in the back room of my store. I reasoned that if I made it readily available and if it was real food, insects and microorganisms would invite themselves to the feast. Flies and ants and mold would be all over it just as if it were butter. . .. That cube of margarine became infamous. I left it sitting on the window sill for about two years. Nobody ever saw an insect of any description go near it. Not one speck of mold ever grew on it. All that ever happened was that it kind of half-puddled down from the heat of the sun beating through the windowpane, and it got dusty—very dusty, a cube of margarine doesn't clean up very well. Finally, it got to looking so revolting that I decided to terminate the experiment. For me, the experiment had not been foreshortened; I had reached the conclusion long ago that margarine basically is not food, whether or not it's like plastic. Fred Rohe
PPNF Health Journal

SOUR CREAM SAUCE

Makes 1½ cup

1 cup
piima cream
or
creme fraiche

2 egg yolks

¼ cup extra virgin olive oil

¼ cup raw vinegar

1-2 tablespoons Dijon-type mustard

½ teaspoon sea salt

¼ teaspoon pepper

pinch of stevia powder

This is an excellent substitute for mayonnaise—it is higher in fat-soluble vitamins and is quicker and easier to make. Mix all ingredients together with a wire whisk.

When Adelle Davis, the famous nutrition writer, appeared on the Johnny Carson show, she was asked to give a "rule of thumb" for healthy eating. She said, "If it is advertised in the media, don't buy it." An excellent rule indeed. Unfortunately the TV station blipped her out. Viewers never heard the comment.

When money goes into advertising, cuts must be made elsewhere so the cheapest ingredients are used—hydrogenated vegetable oils, high fructose corn syrup, white flour and additives that mimic the taste of properly prepared whole food. SWF

TARTAR SAUCE

Makes 1½ cups

1 cup
mayonnaise

½ cup minced
pickled cucumbers

2 tablespoons minced green onion

2 tablespoons finely chopped parsley

2 tablespoons small capers, rinsed in a strainer and dried with paper towels

1 tablespoon lemon juice

¼ teaspoon sea salt

¼ teaspoon pepper

pinch of cayenne pepper

This is wonderful with fish—and so much better than store-bought varieties. Blend all ingredients well. Check seasonings. Store in refrigerator, but serve at room temperature.

CREAMY DILL SAUCE

Makes 1½ cups

1 egg

1 tablespoon grated onion

4 tablespoons lemon juice

4 tablespoons finely chopped dill

1 teaspoon sea salt

¼ teaspoon pepper

1 cup
piima cream
or
creme fraiche

This is wonderful with cold poached salmon, salmon mousse or cold roast beef. Beat egg and combine with remaining ingredients. Check for seasonings. You may want to add more salt and lemon juice.

What if someone were to tell you that a chemical added to food could cause brain damage in your children, and that this chemical could effect how your children's nervous systems formed during development so that in later years they may have learning or emotional difficulties? What if there was scientific evidence that these chemicals could damage a critical part of the brain known to control hormones so that later in life your child might have endocrine problems? How would you feel?

Suppose evidence was presented to you strongly suggesting that the artificial sweetener in your diet soft drink may cause brain tumors to develop, and the number of brain tumors reported since the widespread introduction of this artificial sweetener has risen dramatically? Would that affect your decision to drink these products and especially to allow your children to drink them? What if you could be shown overwhelming evidence that one of the main ingredients in this sweetener (aspartame) could cause the same brain lesions as MSG? Would that affect your buying decisions?

And finally, what if it could be demonstrated that all of these types of chemicals (called excitotoxins) could possibly aggravate or even precipitate many of the neurodegenerative brain diseases, such as Parkinson's disease, Huntington's disease, ALS and Alzheimer's disease? Would you be concerned if you knew that these excitotoxin food additives are a particular risk if you have ever had a stroke, brain injury, brain tumor, seizure or have suffered from hypertension, diabetes, meningitis or viral encephalitis?

I would think that all of us would be more than just concerned to learn that well-known powerful brain toxins were being added to our food and drink to boost sales. We would be especially upset to learn that these additives have no other purpose than to enhance the taste of food and the sweetness of various diet products.

You would also be upset to learn that many of these brain lesions in your children are irreversible and can follow a single exposure of a sufficient concentration. And I would bet that you would be incredulous to learn that the food industry disguises many of these "excitotoxin additives" so that they will not be recognized. In fact, many foods that are labeled "No MSG" not only contain MSG but also contain other excitotoxins of equal potency. Russell L. Blaylock, MD
Excitotoxins: The Taste That Kills

HORSERADISH SAUCE

Makes ½ cup

¼ cup fresh horseradish

¼ cup
piima cream
or
creme fraiche

Mix together with a fork. Serve with roast beef.

SHRIMP COCKTAIL SAUCE

Makes 1 cup

¼ cup fresh horseradish

¾ cup
ketchup

Mix together with a fork.

EGG MUSTARD SAUCE

Makes 1 cup

½ cup
mayonnaise

2-3 egg yolks

1 tablespoon Dijon-type mustard

2 tablespoons snipped dill

sea salt and pepper