Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (66 page)

Serves 6

8 tomatoes, peeled, seeded and chopped

5 garlic cloves, peeled and chopped

5 stalks celery, chopped

2 medium red onions, peeled and chopped

5 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon raw wine vinegar

2 ½ teaspoons paprika

1½ teaspoon ground cumin (optional)

¼ teaspoon cayenne pepper

½ cup cilantro, coarsely chopped

½-1 cup filtered water

sea salt and pepper

To peel tomatoes, see
Kitchen Tips and Hints
. Mix all ingredients except water together. Process in batches in a food processor until not quite smooth. Thin to desired consistency with water. Season to taste. Serve well chilled.

UNBLENDED GAZPACHO

Serves 6

1½ cups
lemon pepper dressing

2 bunches green onions, finely chopped

2 green peppers, seeded and finely chopped

1 bunch celery, with leaves, finely chopped

3 cucumbers, peeled, seeded and finely chopped

1 bunch radishes, finely chopped

1 quart
chicken stock

6 tomatoes, peeled, seeded and chopped

¼ cup finely chopped chives

1 tablespoon finely chopped parsley

The secret of this unusual gazpacho is to chop all the vegetables very small and use a very rich chicken stock. To peel tomatoes, see
Kitchen Tips and Hints
.

Mix green onions, celery, peppers, cucumbers and radishes with dressing and marinate, refrigerated, for 12 to 24 hours. Stir in stock and tomatoes. Ladle into soup bowls and garnish with chives and parsley.

We now know that to replace saturated fats with unsaturated fats, while it
may
limit the risk of cardiovascular disease, presents other less well-known dangers. Although scientists are usually little inclined to base their arguments on tradition, they have nonetheless noticed that no peoples have consumed large quantities of polyunsaturated fats over long periods. The remarkable fact is that studies of nonindustrialized peoples lead to the conclusion that the amount of polyunsaturated fats in the diet should be about 4% of the total caloric intake which is really very little—about 1½ soup spoons per day of sunflower oil. . .. On the other hand, the amount of saturated fat consumed varies considerably from one ethnic group to another. Claude Aubert
Dis-Moi Comment Tu Cuisines

PINK GAZPACHO

Serves 6

6 ripe tomatoes, peeled, seeded and chopped

1 cucumber, peeled and chopped

2 green peppers, seeded and chopped

3 cloves garlic, peeled and chopped

1 cup whole grain bread crumbs

5 tablespoons raw vinegar

5 tablespoons extra virgin olive oil

2 tablespoons tomato paste

2-3 cups filtered water

sea salt and pepper

salad croutons
for garnish

1 bunch green onion, finely chopped, for garnish

1 cucumber, peeled and finely chopped, for garnish

The combination of ingredients in this soup seems unlikely but this version of gazpacho is truly delicious, a wonderful starter for a summer meal. The accompaniments—croutons, green onions and cucumber—are a must.

To peel tomatoes, see
Kitchen Tips and Hints
. Mix vegetables, vinegar, oil, bread crumbs and tomato paste in a bowl and let stand about 1 hour. Blend in batches in a food processor, adding water as needed to make a puree. Thin with water to desired consistency. Season to taste. Chill well before serving. Serve with croutons, finely chopped green onion and finely diced cucumber.

Many of those biochemists and serious clinicians involved in the latest research on refined sugar have condensed their experience and research into one statement: "Consumption of refined sugar is the most pleasant means of gradual suicide." Only a handful of these researchers and serious clinicians realize that the above statement is only half true. The true part is that refined sugar consumption is gradual suicide. The untrue half is that it is pleasant. Anyone who has experienced the misery of constant tooth or gum problems, the financial ruin of constant illness, the frustration of low energy, the incapacitation of allergies, the pain of arthritis, the crippling effects of a survived heart attack, or the terror of cancer is well aware that no matter how gradual the process there is nothing pleasant about any of these afflictions. The latest research and serious clinical experience demonstrate that consumption of refined sugar is a major factor in all of the above conditions, plus many more. Bruce Pacetti, DDS
PPNF Health Journal

When Dr. Weston Price made his pioneering studies of primitive peoples around the world, he was struck by the fact that almost every group he visited ate a certain amount of their animal protein raw. The proportion of raw animal protein in the diet varied considerably. Among some Eskimo groups it verged on 100 percent; natives of the Polynesian islands consumed a good portion of the sea food they caught without cooking it; African tribes valued liver in its raw state as essential to good health and optimum growth and strength. Tribes whose eating habits were largely vegetarian nevertheless ingested raw animal protein in the form of grubs and insects. The principal source of raw animal protein for European communities was unpasteurized milk products.

Today, unfortunately, raw dairy products are largely unavailable in America. We can and should, however, eat raw meat and fish on a regular basis. Almost every world cuisine offers recipes to satisfy what seems to be a universal requirement for raw animal protein—
steak tartare
from France,
carpaccio
from Italy,
kibbeh
from the Middle East and raw, marinated fish dishes from Scandinavia, Hawaii, Latin America and Asia. The collection we offer here attests to the universality of this practice.

Many researchers have recommended that raw meat be included in the diet on a regular basis; but others, citing the problem of intestinal parasites, insist that meat should never be eaten raw. (No wonder most of us are confused about nutrition!) Parasite infection occurs frequently among the Japanese and Koreans, who habitually eat raw fish, so these warnings must be taken seriously. Fortunately, we can eliminate parasites in animal foods without cooking them.

The problem of parasites in beef or lamb is easily solved. Simply freeze the meat for 14 days. According to the United States Department of Agriculture, this will kill off all parasites. Needless to say, you should use only organic meat for your raw meat appetizers. Raw meat dishes should contain the fat as well as the lean, because meat fat contains antimicrobial fatty acids. The problem with fish is trickier as fish loses its firmness and texture when frozen. The solution—found among many ethnic cuisines, especially in hot countries—is to marinate or ferment fish in an acid solution of lemon juice, lime juice or whey. This will effectively kill off all parasites and pathogens and will serve to predigest the fish as well. We do not recommend
sushi
, which contains raw fish that has not been marinated.

If you are not used to eating meat raw but want to take that courageous first step, we suggest you begin with
kibbeh
, a mixture of raw lamb and bulgur (sprouted cracked wheat) from the Middle East. It is simply delicious, a meal in itself, as well as a dish that will please the most exacting gourmet. Then move on to the other recipes offered here, an eclectic sampling of raw meat dishes from around the world.

RAW LAMB APPETIZER

(Kibbeh)
Serves 6-12

1 pound ground lamb, frozen 14 days and thawed

1 cup
bulgur

¼ cup
pickled red peppers
, processed to a paste in food processor (optional)

1 small onion, very finely chopped

sea salt and pepper

1 tablespoon extra virgin olive oil

1 small onion, finely sliced

1-2 lemons, cut into wedges

Soak bulgur in warm water for 10 minutes. Pour into a strainer, rinse and squeeze out moisture. Mix with lamb, optional red pepper paste and onion. Add salt and pepper to taste. Form into a mound or loaf on a plate and brush with olive oil. Garnish with onion slices and lemon wedges. Serve with pita bread as an appetizer or on lettuce leaves as a first course.

In the
National Geographic
(1970), William S. Ellis described
kibbeh
, the national dish of Lebanon. It consists basically of raw lamb and crushed wheat. These foods are pounded together for about an hour in a large stone mortar, then kneaded, seasoned, and eaten raw—
kibbeh niebh
. The enzymes cathepsin and lipase of the lamb and the protease, amylase and lipase of wheat, being liberated from their bondage by pulverization, cooperate to achieve predigestion and inactivation of enzyme inhibitors during the hour the food is being pulverized. Thereafter, the predigestion continues both before and after the food is eaten, until the stomach acidity becomes very strong. People who eat this Lebanese dish save their own enzymes. Edward Howell, MD
Enzyme Nutrition

SPICY RAW LAMB APPETIZER

(Spicy Kibbeh)
Serves 6-12

1 pound ground lamb, frozen 14 days and thawed

1½ cup
bulgur

1 small onion, finely minced

2 tablespoons lemon juice

1 teaspoon each ground allspice and cinnamon

generous pinch nutmeg

¼ teaspoon cayenne pepper

sea salt and pepper

¼ cup
crispy pine nuts

extra virgin olive oil

2 small onions, thinly sliced

1-2 lemons, cut into wedges

Soak bulgur in warm water for 10 minutes. Pour into a strainer, rinse and squeeze out moisture. Mix with lamb, lemon juice, spices and onion. Season to taste. Form into a mound or loaf on a plate and brush with olive oil. Garnish with pine nuts, onion slices and lemon wedges. Serve with pita bread as an appetizer or on lettuce leaves as a first course.

Pyridoxine or B
₆
deficiencies are widespread in America, partly because our traditional source of this heat-sensitive vitamin—raw milk—is no longer sold commercially. It requires some courage to consume the best source of B
₆
—raw liver. This leaves raw cheese, meat and fish as the only sure sources of B
₆
available to most Americans. When B
₆
is lacking, the pathways for use of vitamins B
₁
and B
₂
may be less effective, leading to widespread symptoms of B vitamin deficiencies. Deficiencies of B
₆
have been linked with diabetes, heart disease, nervous disorders, carpel tunnel syndrome, PMS, morning sickness, toxemia of pregnancy, kidney failure, alcoholism, asthma, sickle cell anemia and cancer. B
₆
supplements have been shown to be highly effective in preventing blindness in diabetics. Americans would be wise to include raw meat or fish on a frequent basis to avoid these debilitating conditions. SWF

There is a close relationship between silica and aluminum in Alzheimer's brain lesions, as the two substances bind together to form aluminosilicates. High levels of silica in drinking water in the form of silicic acid do seem to protect against the adverse effects of aluminum ingestion, and silicic acid ingestion increases urinary aluminum excretion Melvyn R. Werbach, MD
The Natural Activist
Citizens for Health

LAMB AND CRACKED WHEAT APPETIZER

(Keuftah)
Serves 6

½ pound ground lamb, frozen 14 days and thawed

1½ cups
bulgur

1 onion, minced

pinch cayenne pepper

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

2 tablespoons green pepper, minced

2 tablespoons green onions, minced

¼ cup parsley, finely chopped

1 tablespoon fresh mint or basil, minced

sea salt and pepper

2 tablespoons extra virgin olive oil

1-2 lemons, cut into wedges

Keuftah
differs from
kibbeh
in that it contains a higher proportion of bulgur (cracked wheat). Soak bulgur in warm water for 10 minutes. Pour into a strainer, rinse and squeeze out moisture. Mix with lamb, lemon juice, olive oil, spices, pepper, onion and herbs. Season to taste. Form a mound on a platter, brush with olive oil and decorate with lemon wedges. Serve with pita bread as an appetizer or on lettuce leaves as a first course.

Variation: Meatball Appetizer

Form into balls and saute in
4 tablespoons olive oil or lard
. Serve with
tahini sauce
.

Among the many items of information of great interest furnished by Dr. Romig [when I visited the Eskimos] were facts that fitted well into the modern picture of association of modern degenerative processes with modernization. He stated that in his thirty-six years of contact with these people he had never seen a case of malignant disease among the truly primitive Eskimos and Indians, although it frequently occurs when they become modernized. He found, similarly, that the acute surgical problems requiring operation on internal organs, such as the gall bladder, kidney, stomach and appendix, do not tend to occur among the primitives but are very common problems among the modernized Eskimos and Indians. Growing out of his experience in which he had seen large numbers of the modernized Eskimos and Indians attacked with tuberculosis, which tended to be progressive and ultimately fatal as long as the patients stayed under modernized living conditions, he now sends them back when possible to primitive conditions and to a primitive diet, under which the death rate is very much lower than under modernized conditions. Indeed, he reported that a great majority of the afflicted recover under the primitive type of nutrition. Weston Price, DDS
Nutrition and Physical Degeneration

RAW BEEF, FRENCH STYLE

(Steak Tartare)
Serves 20, as an appetizer

1 pound ground sirloin or filet, frozen 14 days and thawed

1 medium onion, finely minced

¼ cup parsley, finely chopped

3 tablespoons Dijon-type mustard

2 egg yolks

sea salt, pepper and cayenne pepper

2 hard boiled eggs, finely chopped

1 red onion, finely chopped

1 cup small capers, drained, rinsed and dried with paper towels

sourdough bread or
round croutons

½ cup butter, softened

Mix beef with egg yolks, onion and parsley and season to taste. Form into a mound on a platter. Surround meat with bread or croutons. Serve with chopped egg, chopped onion, capers and butter.

Animal feeding experiments show that many changes besides bone growth take place when cooked foods are used. One extensive study, involving 900 cats over a period of 10 years, was done by F. M. Pottenger, Jr., M.D. Cats receiving raw meat and raw milk reproduced normally from one generation to the next. All kittens showed the same good bone structure, were able to nurse, were resistant to infections and parasites, and behaved in a predictable manner. From generation to generation they maintained regular broad faces with adequate nasal cavities, broad dental arches, and regular dentition with firm, pink membranes, and no evidence of infection.

Cats receiving cooked meat presented quite a different picture. Abortion was about 25 percent in the first generation and 70 percent in the second generation. Deliveries were difficult, many cats dying in labor. Mortality rates of the kittens were high, frequently due to the failure of the mother to lactate, or the kittens being too frail to nurse. The kittens did not have the homogeneity of those cats fed on raw foods. Instead, each kitten was different in skeletal pattern.

In the second generation the kittens had irregularities in the skull and longer, narrower faces; the teeth did not erupt at the regular time; and diseases of the gums developed. By the third generation the bones were very fine with scarcely enough structure to hold the skull together. The teeth were smaller and more irregular. Some mothers steadily declined in health, dying from some obscure tissue exhaustion about three months after delivery.