Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (60 page)

Serves 8

2 quarts
beef stock

¼ teaspoon saffron threads

½ teaspoon pepper

3 carrots, peeled and diced

1 leek, trimmed, washed and diced

2 cups cooked small white beans (
Basic Beans
)

4 ounces buckwheat or brown rice pasta, broken into 1-inch pieces

1 cup green beans, french cut (
green beans
)

½ cup
pesto

2 tablespoons tomato paste

sea salt or fish sauce (
Fermented Fish Sauce
)

Bring stock to a boil, skim and add saffron, pepper, carrots, leeks and cooked beans. Simmer gently until vegetables are soft. Add green beans and pasta and simmer about 10 minutes more. Place pesto and tomato paste in a bowl. Blend with a little of the hot stock and then return this mixture to the soup. Stir until well blended. Season to taste with sea salt or fish sauce and serve.

An article in the January 1973 issue of the
National Geographic
points out that there are places in the world where people live much longer and remain more vigorous in old age than in most of our modern societies. Dr. Alexander Leaf, MD. . .visited three of the best known of these regions. They were all remote, mountainous, and over a mile high—the Andean village of Vilcabamba in Ecuador—the Land of the Hunzas in Kashmir—and Abakhazia in Russia on the border of the Black Sea. . .. Dr. Leaf commented that his confidence in the importance to health and longevity of low animal fat, low cholesterol, low caloric diet was somewhat shaken by the eating habits of the Caucasus. Dietary study of the habits of 1,000 persons above the age of 80, including more than 100 centenarians, showed that the old people consumed about 1,900 calories daily—considerably more than most people of such advanced age. Seventy to ninety grams of protein were included in the diet—milk being the main source of protein. The daily fat intake was about 40 to 60 grams. Bread provided the major source of carbohydrates. . .. [Dr. Leaf] does not discuss the fact that each of these communities is situated in a valley supplied with water which washes silt from a mountain behind them. He does not recognize that they drink the silted water, they fertilize the crops they eat with the silted water, they eat the flesh and drink the milk of the animals that were raised on this silted water, and they have a constant supply of trace elements throughout their lives that is as good or better than any other place on earth. John A. Myers, MD
Metabolic Aspects of Health

KISHK SOUP

Serves 6

1½ quarts
beef
or
chicken stock

1½ cups
kishk
, broken into small pieces

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

This traditional Middle Eastern winter soup incorporates all the elements found universally in traditional ethnic cuisines—sprouted grains, fermented grains, fermented milk products and meat broths.

Bring stock to a boil and skim. Add kishk and simmer about 1 hour. Season to taste.

CREAM OF VEGETABLE SOUP

(Potage Bonne Femme)
Serves 6-8

2 medium onions or leeks, peeled and chopped

2 carrots, peeled and chopped

4 tablespoons butter

3 medium baking potatoes or 6 red potatoes, washed and cut up

2 quarts
chicken stock
or combination of filtered water and stock

several sprigs fresh thyme, tied together

½ teaspoon dried green peppercorns, crushed

4 zucchini, ends removed and sliced

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

piima cream
or
creme fraiche

This basic vegetable soup recipe is a perennial favorite—and it's a great way to get your children to eat zucchini!

Melt butter in a large, stainless steel pot and add onions or leeks and carrots. Cover and cook over lowest possible heat for at least ½ hour. The vegetables should soften but not burn. Add potatoes and stock, bring to a rapid boil and skim. Reduce heat and add thyme sprigs and crushed peppercorns. Cover and cook until the potatoes are soft. Add zucchini and cook until they are just tender—about 5 to 10 minutes. Remove the thyme sprigs. Puree the soup with a handheld blender.

If soup is too thick, thin with filtered water. Season to taste. Ladle into heated bowls and garnish with cultured cream. Serve with
round croutons
.

Calcification of the arteries (arteriosclerosis), the joints (degenerative arthritis) and the [pineal] gland may be due to the excessive intake of fractionated milk, i.e., skim or lowfat milk. On the advice of physicians, millions of people have switched to lowfat milk under the mistaken belief that avoiding the milk fat will enable them to avoid hardening of the arteries. Drinking fractionated milk may cause exactly the opposite effect!

Many other millions are drinking lowfat milk to avoid weight gain. . .. Do you know how a farmer fattens his hogs?
He feeds them skim milk.
William Campbell Douglass, MD
The Milk Book

WINTER ROOT SOUP

Serves 6-8

3 medium onions, peeled and chopped

2 leeks, washed, trimmed and sliced

4 carrots, peeled and sliced

2 turnips, peeled and sliced

1 rutabaga, peeled and sliced

3 parsnips, peeled and sliced

4 tablespoons butter

1½ quarts
chicken stock
or combination of filtered water and stock

several thyme sprigs, tied together

4 cloves garlic, peeled and mashed

pinch cayenne pepper

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

pinch of nutmeg

piima cream
or
creme fraiche

Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about ½ hour over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about ½ hour until the vegetables are soft.

Remove thyme and puree soup with handheld blender. Season to taste. If soup is too thick, thin with a little water. Ladle into heated bowls and serve with cultured cream.

The food engineers seem determined to wipe out the entire dairy industry. . .and maybe the human race. Europeans are now producing margarine cheese. The price differential will be enormously in favor of fake cheese guaranteeing its popularity. It is so much like real cheese that "if a cheese made with vegetable oil was judged together with other cheese, it is doubtful whether anyone would realize that a margarine cheese was among them."

Crest Foods of Ashton, Illinois now produces vegetable fat "sour cream." It is doubly pasteurized and homogenized
at least twice
. William Campbell Douglass, MD
The Milk Book

Feeding tests were conducted to compare the feeding value of the following fats and oils for calves: butterfat, lard, tallow, coconut oil, peanut oil, corn oil, cottonseed oil, and soybean oil. . .. In average daily gain in weight as well as in general well-being, the calves fed butterfat excelled those in all other groups; following closely were those receiving lard and tallow. Corn oil, cottonseed oil and soybean oil were the least satisfactory. . .. They appeared un-thrifty, listless and emaciated. Some calves in these groups died and others were saved only by changing to whole milk. Weston Price, DDS
Nutrition and Physical Degeneration

FENNEL SOUP

Serves 6

3 fennel bulbs, trimmed and sliced

2 leeks or medium onions, trimmed and sliced

4 tablespoons butter

½ teaspoon ground anise seed

1 teaspoon ground fennel seed

½ cup dry white wine (optional)

2 quarts
chicken stock
or combination of filtered water and stock

3 cloves garlic, peeled and coarsely chopped

1 teaspoon dried green peppercorns, crushed

6 medium red potatoes, cut in quarters

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

3-4 tablespoons snipped fennel leaves

piima cream
or
creme fraiche