Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (69 page)

PICKLED SALMON

Makes 1 quart

1 pound salmon, skinned and cut into ½-inch pieces

1 cup water

¹
/
₈
cup whey
Whey and Cream Cheese

1 tablespoon raw honey 1 tablespoon sea salt

1 cup pearl onions, peeled or 2 small onions, coarsely chopped

1 lemon, thinly sliced

1 tablespoon mustard seeds

1 teaspoon cracked pepper

2 bay leaves

1 bunch fresh dill, snipped

Mix water with whey, honey, and salt until salt and honey dissolve. Stir in lemon, onions, seasonings and fish. Place all in a quart-sized, wide-mouth mason jar. Add more water if necessary to completely cover the fish. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly. Keep at room temperature for 24 hours before removing to refrigerator where the salmon will keep for several weeks.

To serve as an appetizer, arranges pieces of fish, onions and lemon in a bowl and serve with toothpicks. To serve as a first course, arrange on individual plates and garnish with tiny new potatoes, steamed and then tossed in a little of the marinade.

Dr. Crewe reported on the remarkable effects seen in such a great variety of diseases, that raw milk may be supplying some hormonal elements to the patient. He repeatedly saw marked improvement in patients with toxic thyroid disease, a hormonal malady. Dr. Crewe was especially enthusiastic about raw milk in the treatment of disease of the prostate gland. . .. Although Dr. Crewe's experiments were on the feeding of raw milk for disease, the key is not milk but raw. The same results might be obtained, as Crewe implies, by eating fresh raw meat. He relates the story of the explorer Stefansson, who traveled the frozen Arctic with his colleagues living on fish, seal, polar bear, and caribou—nothing else for nine months. Most of this was eaten raw; and, although undergoing the severest of hardships, they were never sick. On the return journey, they discovered a cache of civilized food, including flour, preserved fruits and vegetables, and salted, cooked meat. Against Stefansson's advice, the men ate this preserved food for several days. They quickly developed diarrhea, loose teeth, and sore mouths. Stefansson immediately placed them on raw caribou tongue, and in a few days they were well. William Campbell Douglass, MD
The Milk Book

PICKLED HERRING OR MACKEREL

1½ pounds herring or mackerel

2 teaspoons sea salt

1 cup filtered water

¹
/
₈
cup whey
Whey and Cream Cheese

1 medium onion, peeled and coarsely chopped

1 teaspoon cracked pepper

1 teaspoon coriander seeds

2 bay leaves

¼ teaspoon dried chile flakes

Scale, wash, skin and filet the fish (or have your fish merchant do this for you) and cut into small pieces. Mix with onions and spices and place in a quart-sized, wide-mouth mason jar. Mix salt, water and whey and pour over fish. Add more water if necessary to bring liquid to the top of the fish. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly. Leave at room temperature for 24 hours before transferring to refrigerator where it will keep for several weeks.

Herring and mackerel are two of the most abundant fish in the oceans. They thrive in waters that are rich in minerals from upwellings deep below the surface. Herring and mackerel form a staple of many ethnic cuisines, particularly in Holland and Scandinavia where they are usually consumed pickled or smoked. Both are high in protein, fat-soluble vitamins and omega-3 fatty acids. Herring is exceptionally rich in zinc, containing 110 milligrams per four-ounce serving, almost ten times as much as the food next richest in zinc, sesame seeds. SWF

The greatest concentration of zinc in our body is in our eyes. . .. The eyes alone use one-third as much oxygen as the heart, need ten to twenty times as much vitamin C as the joint capsules involved in the movement of our extremities, and require more zinc (our intelligence chemical) than any other organ system in the body.
PPNF Health Journal

MUSTARD HERRING

Serves 6-8

2 pounds herring filets

1-2 cups raw vinegar

2 tablespoons Dijon-type mustard

1 teaspoon sea salt

4 tablespoons rice syrup or maple syrup

½ cup expeller-expressed sesame oil

1 cup chopped fresh dill

Wash the herring filets. Cover with vinegar and let stand 1 hour or more at room temperature until filets turn white. Pour off the vinegar. Mix mustard, salt and rice syrup or maple syrup. Slowly add the oil to the mustard mixture, stirring constantly with a fork. If sauce is too thick, thin with a little water. Stir in the dill. Spread the filets in a glass dish and cover with sauce. Cover the dish and marinate for 2 days in the refrigerator. Serve with sourdough bread.

Pottenger proved there is a yet undiscovered deficiency disease, similar to Vitamin C deficiency (scurvy), that can be cured by giving an endocrine product
that contains no Vitamin C
. Raw milk has this unknown nutrient and pasteurized milk does not. Stefansson, a famous arctic explorer, demonstrated that a supposedly adequate intake of vitamin C in the form of tomato juice did not prevent scurvy in an Arctic Sea captain but just a few days on raw meat cured him completely. As shown by Pottenger, raw milk, if it had been available, would have accomplished the same thing. William Campbell Douglass, MD
The Milk Book

A simple salad, a hearty soup, or a small serving of raw meat or fish—these serve best as starters for most evening meals. But sometimes the occasion calls for something grander. We offer this assortment of gourmet appetizers for your dinner parties and holiday feasts. Most feature nourishing traditional foods high in fat-soluble vitamins, such as sea food and organ meats. Start with the freshest and highest quality ingredients you can find and do pay attention to the presentation of your appetizers on the plate. The combination of good-tasting nutritious food, attractively served, is sure to please your guests.

CORIANDER PRAWNS

Serves 4

12 large fresh prawns

4 tablespoons coriander seeds

1 tablespoon grated lemon peel

1 tablespoon cracked pepper

1 teaspoon sea salt

4 tablespoons extra virgin olive oil or lard

1½ cups cilantro sauce or cilantro
pesto

cilantro sprigs for garnish

Peel the prawns carefully, leaving the tail intact. Using a mini grinder, grind the coriander seeds briefly until they are cracked. Mix cracked coriander seeds with lemon peel, pepper and salt. Press the mixture into the prawns, coating them completely. In a heavy skillet, saute the prawns in olive oil or lard, a few at a time, until golden and cooked through. Spoon several tablespoons of cilantro sauce into each plate. Place three prawns on each plate and garnish with coriander sprigs.

DUCK AND CHICKEN LIVER MOUSSE

Serves 8-10

1½ pounds fresh duck livers

1½ pounds fresh chicken livers

2 tablespoons butter

2 tablespoons extra virgin olive oil

½ cup dry white wine or cognac

1 cup
beef
or
duck stock

2 eggs

1 cup
piima cream
or
creme fraiche
sea salt and pepper

1-2 tablespoons truffle, very finely chopped (optional)

1 cup clarified beef or duck stock, cooled (
duck stock
)

Saute livers in butter and olive oil until they turn brown. Pour in cognac or wine and 1 cup stock. Boil down until all liquid has almost completely evaporated. Let cool. Process half the livers with 1 egg and ½ cup cultured cream in food processor; repeat with other half. Transfer liver mixture to a bowl. Season generously and stir in optional truffles.

Line an oiled 1-quart loaf pan with oiled parchment paper. Pour mousse into pan—it should be about two-thirds full. Spread top smooth. Cover with a piece of parchment paper (See
Sources
) and cover tightly with aluminum foil. Place in a pan of hot water and bake at 350 degrees for about 45 minutes. Let cool. Remove foil and top layer of parchment paper. Pour stock over, cover and chill well.

To serve, remove from loaf pan and slice. Serve with round or
triangle croutons
or whole grain sourdough bread and thin slices of
pickled cucumbers
.

Note: If duck livers are not available, you may use
3 pounds chicken livers
, but the taste will not be as good.

Here in the land of the Three Musketeers, the Gascony region of southwest France, goose and duck fat are slathered on bread instead of butter, the people snack on fried duck skin and eat twice as much
foie gras
as other Frenchmen, and fifty times as much as Americans.

It was no surprise when Dr. Serge Renaud, in a 10-year epidemiological study that included surveys of eating habits, concluded that Gascons eat a diet higher in saturated fat than any other group of people in the industrialized world. . .. But scientists crinkled a collective brow over Dr. Renaud's related findings about this region, which produces much of the world's
foie gras
, the fattened livers of ducks and geese. "The
foie gras
eaters of the Gers and Lot Departments in Southwest France have the lowest rate of death from cardiovascular disease in the country," he said. . .. The basic Gascon in his blue beret would not be surprised. Standing in his barnyard Mr. Saint-Pe listened to Dr. Renaud's findings as though he were being told the obvious. "The people in my family live to be ninety years old," he said. "We cook everything in duck fat. We have
foie gras
on Sunday. Everybody knows this is the long-life diet." Elisabeth Rosenthal
New York Times

Atherosclerosis isn't the only disease the polyunsaturated oils can give you. Cancer can be induced in experimental animals with corn oil. Hypertension will occur in rats and chickens by feeding unsaturated oils whereas animal fats (lard, milk, butter) do not cause high blood pressure. Amyloidosis, a disease of protein degeneration, can also be induced by polyunsaturates. William Campbell Douglass, MD
The Milk Book

DUCK TERRINE

Serves 10-12

1 5-pound domestic duck or 2 smaller wild ducks

livers from the duck(s)

¼ pound calf's liver

¾ pound ground veal

1 small onion, finely chopped

1 teaspoon canned green peppercorns, drained, rinsed and dried with paper towels

½ teaspoon ground allspice

1 teaspoon dried rosemary

1 teaspoon sea salt

½ teaspoon pepper

¼ cup dry white wine

grated rind and juice of 1 orange

about 1 cup clarified beef stock, at room temperature

Terrines of all sorts form an important part of European cuisine. Here is an unusual recipe that does not contain pork. To prepare it you will need a rectangular or oval glazed 1-quart casserole or "terrine," with a board cut to fit just inside the rim.

Remove skin and fat from the duck and cut away the duck meat. (Use skin and fat to make
duck cracklings
, and the carcass to make
duck stock
.) Cut duck meat and liver into small pieces and mix with the onion and seasonings. Process the mixture in batches in a food processor. Stir in the wine, orange juice and orange rind.

Generously oil the terrine and fill with the duck mixture. Wrap the board in parchment paper (See
Sources
) and set over the duck mixture. Weight the board down crosswise with a brick so the brick pushes down the board but is not in danger of falling into the terrine. Set in a pan of hot water and bake at 350 degrees for 1½ hours. Refrigerate until cold. Pour the stock over the terrine and return it to the refrigerator.

To serve, slice the terrine and its layer of aspic (jelled meat stock) into 1-inch slices. Arrange on individual plates and garnish with
triangle croutons
and finely sliced
pickled cucumbers
.

An arty salad of radicchio and arugula, balsamic vinegar dressing made with canola oil, followed by lean meat and more vegetables—you might think this is some kind of designer reducing diet, served up to the denizens of weight-loss spas. Guess again. This, according to a well-known food writer, is the incarnation of the cave man diet! Amazing how Dr. Price's research has been turned on its end to promote the industry agenda—canola oil and lean soy-fed beef. To find out how the cave man was likely to eat, let's turn to an account by John Lame Deer, a full-blooded Sioux born eighty years ago on the Rosebud Reservation in South Dakota. "We always had plenty of food for everybody, squaw bread, beef, the kind of dried meat we called
papa
, and
wasna
, or pemmican which was meat pounded together with berries and kidney fat. . .
wasna
kept a man going for a whole day." He fondly remembers gorging himself on fat ducks. As for vegetables, "In the old days we used to eat the guts of the buffalo, making a contest of it, two fellows getting hold of a long piece of intestines from opposite ends, starting chewing toward the middle, seeing who can get there first; that's eating. Those buffalo guts, full of half-fermented, half-digested grass and herbs, you didn't need any pills and vitamins when you swallowed those." The foods that made the cave man healthy and strong were guts and grease, not canola oil and lean meat. SWF

On the twenty-second of July, we met several strangers, whom we joined in pursuit of the caribou, which were at this time so plentiful that we got everyday a sufficient number for our support, and indeed too frequently killed several merely for the tongues, marrow and fat.
The Journeys of Samuel Hearne
1768

BREADED BRAIN APPETIZER

Serves 8

2 pounds fresh organic calves brain (See note on
brains
)

3 tablespoons naturally fermented soy sauce

1 medium onion, peeled and sliced

1 cup red wine

1 tablespoon green peppercorns, crushed

2 cups unbleached flour

1 teaspoon pepper

3 eggs lightly beaten

2 cups whole grain bread crumbs

2 teaspoons fine herbs

½ teaspoon salt

2 tablespoons or more butter

2 tablespoons or more extra virgin olive oil

round croutons
for garnish

pickled cucumbers
for garnish

lime wedges for garnish

Marinate brains in mixture of soy sauce, wine, onions and pepper for several hours in the refrigerator. Mix flour with pepper and bread crumbs with fine herbs and salt. Carefully life the brains out of the marinade and pat dry. Dredge first in flour, then in egg, then in bread crumb mixture. Saute in butter and olive oil until golden and crispy on both sides. Arrange on individual plates with round croutons, thinly sliced pickles and lime wedges.

The Samburu tribe of northern Kenya continues to baffle the cholesterol-fat alarmists. They drink nothing but milk for three days and then eat nothing but meat for one day. The sequence may vary, but in general, there are three milk days to one meat day. Pasteurization is unknown to them. The milk is cultured, similar to yoghurt. They eat
four hundred grams
of fat per day. The average American, with his hardened arteries, eats a meager
eighty grams
of fat per day. The Samburu warrior, by tribal tradition, is bound from age fourteen to an
exclusive diet
of milk and meat for twenty years. No vegetable products are eaten except for some tree bark tea. The Samburu's cousins to the south, the Masai, drink an average of seven quarts of very rich milk per day. Their diet is 60% saturated fat. When you consider that the average warrior weighs only one hundred thirty-five pounds, that's a
lot
of milk.