Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (49 page)

CREAM CHEESE PASTRIES

Makes about 24

½ recipe
yoghurt dough

1 cup cream cheese
Whey and Cream Cheese
, softened

½ cup melted butter

1 large or 2 small eggs

sea salt and pepper

1 egg, lightly beaten

Roll out dough and cut into rounds big enough to line miniature muffin tins. Oil miniature muffin tins well and line with dough rounds, removing excess. Mix cream cheese with eggs and melted butter. Season to taste. Place a spoonful in each pastry shell. Bake at 350 degrees for 15 minutes. Brush tops with beaten egg and bake another 10 minutes.

Variation: Poi Pastries

Use
1 cup
fermented taro root
in place of cream cheese.

It is tempting to wonder. . .what role sugar played in the decline of the Arab Empire. . .the heirs of the Prophet are probably the first conquerors in history to have produced enough sugar to furnish both courts and troops with candy and sugared drinks. An early European observer credits the widespread use of sugar by Arab desert fighters as the reason for their loss of cutting edge. . .. "The Turks and Moors cut off one piece [of sugar] after another and so chew and eat them openly everywhere in the street without shame". . .. After the rise of Islam, sugar became potent political stuff. . .. The same fate that had crippled Arab conquerors was now to afflict their Christian adversaries. En route to wrest the Holy Places from the grip of the Sultan, the Crusaders soon acquired a taste for the sauce of the Saracens. . .. [An] early diplomatic position paper outlines a southern sugar strategy for bringing the wily Saracens to heel. "In the land of the Sultan, sugar grows in great quantities and from it the Sultans draw large incomes and taxes. If the Christians could seize these lands, great injury would be inflicted on the Sultan and at the same time Christendom would be wholly supplied from Cyprus. . .. As regards Christendom, no harm would follow". . .. What followed was seven centuries in which the seven deadly sins flourished across the seven seas, leaving a trail of slavery, genocide and organized crime. British historian Noel Deerr says flatly: "It will be no exaggeration to put the tale and toll of the slave trade at 20 million Africans, of which two-thirds are to be charged against sugar." William Dufty
Sugar Blues

CHICKEN BROCHETTES

Serves 6

6 skinless chicken breasts

1 teaspoon ground cardamom

½ teaspoon sea salt

½ teaspoon pepper

2 cloves garlic, peeled and mashed

¼ teaspoon cayenne pepper

½ cup fresh lemon or lime juice

4 tablespoons
clarified butter

2 cups
peanut sauce

Cut chicken into walnut-sized pieces. Marinate chicken pieces in a mixture of the spices and lime or lemon juice in the refrigerator for several hours or overnight. Pat pieces dry with paper towels. Skewer the chicken and brush with butter. Grill under the broiler for about 5 minutes per side or until cooked through. Arrange on a platter and serve with peanut sauce.

In many of the [South American] primitive tribes living by the sea we found emphasis on the value of fish eggs and on some animal forms for insuring a high physical development of growing children, particularly of girls, and a high perfection of offspring through a reinforcement of the mother's nutrition. It is also important to note that in several of the primitive tribes studied there has been a consciousness that not only the mothers should have special nutrition but also the father. In this group very great value was placed upon a product obtained from a sea form know locally as the angelote or angel fish, which in classification is between a skate and a shark. . .. [The eggs of the shark] are used as food by all, but the special food product for men is a pair of glands obtained from the male. These glands weigh up to a pound each, when they are dried. They have a recognized value among the natives for treating cases of tuberculosis, especially for controlling lung hemorrhages. The sea foods were used in conjunction with the land plants and fruits raised by means of irrigation in the river valleys. Together these foods provided adequate nutrition for maintaining high physical excellence. Weston Price, DDS
Nutrition and Physical Degeneration

CANAPES

Use thinly sliced
sour dough bread
, cut into rounds with a cookie cutter and spread with butter,
mayonnaise
or
cream cheese-flax spreads
; thinly sliced
round croutons
; or small crispy
pancakes
. Top canapes with any of the following combinations. Chill well before serving.

Pickled salmon
with thinly sliced onion rings (use pearl onions) and 2-3 small capers, drained, rinsed and dried with paper towels, on
cream cheese-flax spreads

Salmon eggs with sprinkles of fresh dill on butter

Pickled mackerel or herring
with sprigs of dill on mayonnaise

Thinly sliced rare beef with a few gratings of
pickled daikon radish
, dollop of horseradish or sprinkle of chives

Thinly sliced red radishes on thickly spread butter

Natural peanut butter with sprinkling of finely chopped duck cracklings (
Duck Fat and Cracklings
), finely chopped
crispy peanuts
or
dried sweetened coconut meat

Chicken liver pate
on butter with parsley leaf or sliver of
pickled red peppers

Black caviar with finely chopped onion on
cream cheese-flax spreads
or
fermented taro root

Tomato, peeled, seeded and finely diced mixed with squeeze of lemon juice and finely chopped basil on
round croutons

Marinated salmon
on butter

Herbed cream cheese spread

Salmon spread

Finely diced cooked chicken mixed with finely chopped cashews, green onions and
Oriental dressing

Crab meat mixed with
mayonnaise

CHICKEN LIVER PATE

Serves 12-18

3 tablespoons butter

1 pound chicken or duck livers, or a combination

½ pound mushrooms, washed, dried and coarsely chopped

1 bunch green onions, chopped

²
/
₃
cup dry white wine or vermouth

1 clove garlic, mashed

½ teaspoon dry mustard

¼ teaspoon dried dill

¼ teaspoon dried rosemary

1 tablespoon lemon juice

½ stick butter, softened

sea salt

Melt butter in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with softened butter. Season to taste. Place in a crock or mold and chill well. Serve with whole grain bread or
triangle croutons
.

While glucose [from refined sugar] is being absorbed into the blood, we feel "up." A quick pickup. However, this surge of mortgaged energy is succeeded by the downs, when the bottom drops out of the blood glucose level. We are listless, tired; it requires effort to move or even think until the blood glucose level is brought up again. Our poor brain is vulnerable to suspicion, hallucinations. We can be irritable, all nerves, jumpy. The severity of the crisis on top of crisis depends on the glucose overload. If we continue taking sugar, a new double crisis is always beginning before the old one ends. The accumulative crisis at the end of the day can be a lulu. After years of such days, the end result is damaged adrenals. They are worn out not from overwork but from continued whiplash. Overall production of hormones is low, amounts don't dovetail. This disturbed function, out of balance, is reflected all around the endocrine circuit. The brain may soon have trouble telling the unreal from the real; we're likely to go off half cocked. When stress comes our way, we go to pieces because we no longer have a healthy endocrine system to cope with it. Day-to-day efficiency lags, we're always tired, never seem to get anything done. We've really got the sugar blues. The late endocrinologist John W. Tintera was quite emphatic: "It is quite possible to improve your disposition, increase your efficiency, and change your personality for the better. The way to do it is to avoid cane and beet sugar in all forms and guises." William Dufty
Sugar Blues

AVOCADO DIP

(Guacamole)
Makes 1½ cups

2 ripe avocados

juice of 1 lemon

2 tablespoons cilantro, finely chopped (optional)

pinch of sea salt

Peel avocados, place in a bowl and sprinkle with lemon juice. Mash avocados with a fork—do not use a food processor. Guacamole should be slightly lumpy. Stir in the cilantro. Guacamole should be made just before serving as it will turn dark in an hour or two. Serve with vegetable sticks or baked or
Fried Tortillas
, broken into chips.