Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (43 page)

PEANUT SAUCE

Makes 2 cups

6 garlic cloves, peeled and coarsely chopped

2 inches fresh ginger, peeled and chopped

1 large bunch cilantro, chopped

1 tablespoon extra virgin olive oil

1 teaspoon Oriental hot chile oil

¾ cup freshly ground roasted peanuts or homemade
peanut butter

³
/
₈
cup naturally fermented soy sauce

3 tablespoons rice vinegar

½-1 cup warm
chicken stock
or whole coconut milk (
About Coconut Products
)

Place garlic, ginger and cilantro in a food processor and pulse until finely chopped. Add all remaining ingredients except stock or coconut milk, pulse until well blended and transfer to a bowl. Gradually blend warm stock or coconut milk into peanut mixture, whisking thoroughly. Keep warm by setting bowl in a pan of hot water over a very low flame.

Bechamp declared that Pasteur was wrong, that the nature of germs was not like higher animals. Microbial life is not firmly set into invariable species. Rather, microbial life is "pleomorphic"—capable of changing form and nature.

Despite his elegant presentations, the orthodoxy dominating scientific education ignored Bechamp and moved excitedly into what became the era of the pathogen hunters and "wonder drugs" that killed the pathogens. In its ignorance of the forgotten Bechamp, medical science did not realize that the poisons they called drugs were opposed to nature's "symbiosis" and were perhaps encouraging pleomorphism to generate new and deadlier varieties of infections each generation. Tom Valentine
Search for Health

TERIYAKI SAUCE

Makes ¾ cup

1 tablespoon freshly grated ginger

3 garlic cloves, mashed

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon raw honey

½ cup naturally fermented soy sauce

Mix all ingredients together with a whisk.

BARBECUE SAUCE

Makes 1½ cups

¾ cup teriyaki sauce

¾ cup naturally sweetened
ketchup

¼ cup fermented fish sauce (
Fermented Fish Sauce
), optional

Mix all ingredients together with a whisk.

The real value of the soybean is that it can be made into soy sauce, the salty elixir that gives Oriental food its unique character. Traditional soy sauce is made by a fermentation process that takes six to eight months to complete. This long and careful procedure creates a mix of phenolic compounds, including a natural form of glutamic acid, that contributes to the unique taste and aroma of traditionally brewed soy sauce. The modern bioreactor method produces a product by rapid hydrolysis, rather than by complete fermentation, in the space of two days and uses the enzyme glutamase as a reactor, so that the final product contains large amounts of the kind of unnatural glutamic acid that is found in MSG. Always buy the more expensive varieties of soy sauce that say "Naturally Brewed" on the label. Tamari, a variety of soy sauce made without wheat, can be used by those with wheat allergies. SWF

ITALIAN ANCHOVY SAUCE

(Bagnat Sauce)
Makes 2 cups

1 bunch Italian flat leaf parsley, coarsely chopped

4 cloves garlic, peeled and finely minced

1 small can anchovy filets, drained and minced

¾ cup oil-packed, sun dried tomatoes, diced

1 cup extra virgin olive oil

3 tablespoons balsamic vinegar

This is an Italian sauce served with grilled chicken, duck, fish and meat. Don't let the anchovies deter you as their inclusion is essential to the character of this sauce. Do not use the food processor for this recipe. You will get a better texture by mincing all ingredients by hand.

Mix all ingredients except vinegar. The sauce may be kept refrigerated several days. Stir in vinegar just before serving.

At Baylor University, heart surgeon Michael DeBakey conducted a survey of 1,700 patients with such severe atherosclerosis that they had to be hospitalized, and only 20 percent—one out of five—had what is termed high blood serum cholesterol values. What does this indicate? That other factors than elevated cholesterol cause atherosclerosis.

Nicholas Sampsidis sums up the story neatly in
Homogenized
: "Heart disease doesn't start until something first induces cholesterol to come out of its liquid state and to solidify in the artery walls. Cholesterol has been implicated as the guilty party because of its presence at the scene of the crime. Cholesterol is very much like the school boy in a group caught throwing the last snowball after a window is broken. Although the whole group was involved in the crime, only the boy seen throwing the last snowball is blamed. . .cholesterol shares only a remote responsibility for heart disease. . .." James F. Scheer
Health Freedom News

TAHINI SAUCE

Makes 2 cups

2 cloves garlic, peeled and coarsely chopped

1 teaspoon sea salt

½ cup tahini

1 cup water

½ cup fresh lemon juice

This wonderful sauce is delicious with
falafel
or
mazalika
. Place garlic in food processor with salt. Blend until minced. Add tahini and blend. Using the attachment that allows you to add liquids drop by drop, add water with the motor running. When completely blended, add lemon juice all at once and blend until smooth. The sauce should be the consistency of heavy cream. If it is too thick, add more water and lemon juice.

Tahini is the paste of ground sesame seeds. Sesame seeds contain a high content of methionine and tryptophan, two amino acids usually lacking in vegetable foods. Sesame oil contains about 41% stable oleic acid and an equal amount of omega-6 linoleic acid, with only trace amounts of omega-3. A small amount of flax seed oil added to tahini will correct this imbalance, and the combination of omega-3 fatty acids in flax oil with sulphur-containing methionine is a synergistic one. The high vitamin E and antioxidant content of sesame seed oil makes it resistant to rancidity. Buy tahini made from hulled seeds as the hulls contain oxalic acid, phytates and enzyme inhibitors—all antinutrients. SWF

CURRY SAUCE

Makes 2 cups

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 cup onion, finely chopped

1 cup yellow pepper, finely chopped

1 tablespoon red or green hot chile pepper, minced

3-4 tablespoons curry powder or curry paste

1 cup
fish stock
,
chicken stock
or
beef stock

1½ cups coconut milk or 7 ounces creamed coconut (See
About Coconut Products
)

¼ cup fresh lime juice

pinch of sea salt

¼ teaspoon pepper

Use fish stock if your sauce is for fish, chicken stock for chicken, beef stock for red meat.

Saute vegetables in butter and oil until tender. Add curry powder or paste and blend in. Add stock, bring to a boil and whisk smooth. Add coconut milk. Let mixture boil gently until reduced to about half. Remove from heat, stir in lime juice and season to taste.

Strain sauce and serve with steamed fish, or with chicken or beef left from making stock.

Demographic indications are that countries whose populace consumes large amounts of coconut have very low incidences of coronary diseases. In one study of two groups of Polynesians, those consuming coconut oil as 89% of their fat intake had lower blood pressure than those whose coconut oil intake was only 7% of fat intake. In Sri Lanka, a major coconut producing and consuming nation (in some areas each adult consumes as much as one coconut per day), the 1978 rate of heart disease was 1 per 100,000 contrasted with a rate of 18 to 187 in countries with no coconut oil consumption. Valerie MacBean
Coconut Cookery

MARY's MARVELOUS MIXTURE

Makes 1 cup

¹
/
₃
cup coconut oil (See
Sources
), gently melted

¹
/
₃
cup expeller-expressed sesame oil

¹
/
₃
cup extra virgin olive oil

Mix ingredients together and store in an airtight glass jar at room temperature. This serves well for light sauteing and can be used as a substitute for butter when preparing kosher meals.

Speaking of manufacturers reminds me of a talk upon a steamboat which I overheard. . .. It soon transpired that they were drummers—one belonging in Cincinnati, the other in New Orleans. Brisk men, energetic of movement and speech; the dollar their god, how to get it their religion.

"Now as to this article," said Cincinnati, slashing into the ostensible butter and holding forward a slab of it on his knife blade, "it's from our house, look at it—smell of it. . .. Butter, ain't it? Not by a thundering sight—it's oleomargarine. Yes sir, that's what it is—oleomargarine. You can't tell it from butter; by George, an
expert
can't. It's from our house. We supply most of the boats in the West. There's hardly a pound of butter on one of them. We are crawling right along—
jumping
right along is the word. We are going to have that entire trade. Yes, and the hotel trade, too. You are going to see the day, pretty soon, when you won't find an ounce of butter to bless yourself with, in any hotel in the Mississippi and Ohio Valleys, outside of the biggest cities. Why, we are turning out oleomargarine now by the thousands of tons. And we can sell it so dirt cheap that the whole country has got to take it—can't get around it you see. Butter don't stand any show—there ain't any chance for competition. Butter's had its day—and from this out, butter goes to the wall. There's more money in oleomargarine than—why, you can't imagine the business we do. I've stopped in every town, from Cincinnati to Natchez, and I've sent home big orders from every one of them."