Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (76 page)

This is a great buffet dish and not very difficult to make. If you do not have a fish poaching pan, just use a turkey roaster with a rack.

Remove the fins from the salmon. Wrap in cheesecloth and tie with string, leaving little handles of cheesecloth at each end. This will help you remove the fish without breaking it. Place in the pan on a rack and cover with boiling filtered water. Add vinegar, bay leaves, juniper berries, lemon slices and peppercorns. Simmer—do not boil—until just tender. A good rule is to cook 10 minutes per inch of thickness at the thickest part of the salmon. (Use a ruler and measure across the back.)

Lift fish out with cheesecloth handles and place on a large platter. Remove cheesecloth. Remove skin but leave head and tail. Turn over carefully and remove skin from other side. Remove any liquid and debris from platter with paper towels. Cover and refrigerate.

When fish is cool, spread with green gelatin mayonnaise and decorate with cucumber slices to resemble scales. Serve with a choice of sauces such as
egg mustard sauce
,
Bernaise sauce
,
creamy dill sauce
,
red pepper sauce
or
watercress sauce
.

The results of Pottenger's cat experiments are often misinterpreted. They do not mean that humans should eat only raw foods—humans are not cats. Part of the diet was cooked in all the healthy groups Price studied. (Milk products, however, were almost always consumed raw.) Pottenger's findings must be seen in the context of the Price research and can be interpreted as follows: When the human diet produces "facial deformities"—the progressive narrowing of the face and crowding of the teeth—extinction will occur if that diet is followed for several generations. The implications for western civilization—obsessed as it is with refined, highly sweetened convenience foods and lowfat items—is profound.
Ancient Dietary Wisdom for Tomorrow's Children

LEAF-WRAPPED SALMON

Serves 8

2 wild salmon filets, equal in size, about 1½ pounds each, skin removed

3 heads butter lettuce or other soft-leaf lettuce

1-2 cups stuffing (see below)

Prepare lettuce leaves by dipping whole heads into boiling filtered water about 10 seconds. Remove immediately. Drain, remove leaves and spread out on kitchen towels. Meanwhile, prepare stuffing.

Butter an oblong pyrex dish and line it with one layer of overlapping lettuce leaves. Place one filet with skinned side up on the lettuce. Spread filet with stuffing and set other filet on top, skin side up. Fold lettuce leaves up to cover sides and a portion of the top of the fish. Cover top with one layer of overlapping leaves and tuck under. Bake about 45 minutes at 350 degrees. To serve, cut fish with lettuce wrapping crosswise into slices about 1-inch thick.

Lemon Almond Stuffing:

1 cup whole grain bread crumbs

1 cup
Crispy Almonds

1 cup fresh parsley sprigs

1 tablespoon fresh tarragon or thyme leaves

1 tablespoon freshly grated lemon rind

¼ cup fresh lemon juice

½ stick softened butter

pinch cayenne

sea salt and pepper

Place bread crumbs, almonds and parsley in food processor and pulse until coarsely chopped. Add herbs, lemon rind, lemon juice and butter. Process until well mixed. Add cayenne and season to taste.

Cilantro Coconut Stuffing

1 bunch fresh cilantro

¹
/
₃
cup fresh mint leaves

1 cup dried unsweetened coconut (see
About Coconut Products
)

¹
/
₃
cup lemon juice

8 cloves garlic, peeled

8 small hot or 4 medium mild fresh green chiles

1 tablespoon grated fresh ginger

sea salt and pepper

Place all ingredients except salt and pepper in food processor and process into a thick paste. Season to taste.

Russian Style Stuffing:

3 small bunches sorrel leaves or 1 large bunch spinach

4 tablespoons butter

½ pound fresh mushrooms, washed and dried with paper towels

2 tablespoons butter

2 tablespoons olive oil

1 bunch green onions, finely chopped

1 tablespoon dried dill or 2 tablespoons fresh dill

1 cup
basic brown rice

sea salt and pepper

Wash and chop spinach or sorrel. In a heavy skillet, saute in 4 tablespoons butter until soft. Set aside. Meanwhile chop mushrooms. Saute with the onions in butter and olive oil until well browned. Mix sauteed mushroom mixture with dill, spinach and rice. Season to taste.

Variation: Individual Leaf Wrapped Salmon:

Use
8 salmon steaks
. Cut each in half at the spine bone, creating 16 pieces, and remove skin and bones. Place a spoonful of stuffing on one piece and another piece on top to form a "sandwich." Wrap each portion with
2 or 3 blanched lettuce leaves
. Place in a buttered pyrex dish and bake about 20 minutes.

What could be better for us than protein? And everyone knows vegetables are good for us. Thus, "hydrolyzed vegetable protein" sounds safe and even wholesome. However, this is the chemical method of producing monosodium glutamate. A mixture of hydrolyzed proteins contains the salts of other proteins as well, and monosodium glutamate may comprise as much as 20% of hydrolyzed vegetable protein (the usual range is 12-20%). The flavor enhancement produced by this mixture is almost entirely dependent on MSG. Few people are aware that products containing hydrolyzed vegetable protein frequently are advertised as "all natural." While MSG must be specifically listed on food labels, hydrolyzed vegetable protein, which contains MSG, may be designated simply as "natural flavorings." George R. Schwartz, MD
In Bad Taste: The MSG Syndrome

Thinking is as biologic as is digestion, and brain embryonic defects are as biologic as are club feet. Since both are readily produced by lowered parental reproductive capacity, and since Nature in her large-scale human demonstration reveals that this is chiefly the result of inadequate nutrition of the parents and too frequent or too prolonged child bearing, the way back in indicated. Like the successful primitive racial stocks, we, too, can make, as a first requisite, provision for adequate nutrition both for generation and growth and can make provision for the regulation of the overloads. We, like the successful primitives, can establish programs of instruction for growing youth and acquaint it with nature's requirements long before emergencies and stresses arise. Weston Price, DDS
Nutrition and Physical Degeneration

Studies of African tribes have shown that intakes of enormous amounts of animal fat not necessarily raises blood cholesterol; on the contrary it may be very low. Samburu people, for instance, eat about a pound of meat and drink almost two gallons of raw milk each day during most of the year. Milk from the African Zebu cattle is much fatter than cow's milk, which means that the Samburus consume more than twice the amount of animal fat than the average American, and yet their cholesterol is much lower, about 170 mg/dl.

According to the view of the Masai people in Kenya, vegetables and fibers are food for cows. They themselves drink half a gallon of Zebu milk each day and their parties are sheer orgies of meat. On such occasions several pounds of meat per person is not unusual. In spite of that the cholesterol of the Masai tribesmen is among the lowest ever measured in the world, about fifty percent of the value of the average American.

Shepherds in Somalia eat almost nothing but milk from their camels. About a gallon and a half a day is normal, which amounts to almost one pound of butter fat, because camel's milk is much fatter than cow's milk. But although more than sixty percent of their energy consumption comes from animal fat, their mean cholesterol is only about 150 mg/dl, far lower than in most Western people. Uffe Ravnskov, MD, PhD
The Cholesterol Myths

FILETS OF SOLE WITH CREAM SAUCE

(Filets de Sole Bonne Femme)

Serves 4

8 to 12 very fresh filets of sole (3 per person for small Dover sole, 2 per person for larger grey sole)

4 cups
fish stock

1 onion, finely chopped

sea salt and pepper

1 tablespoon
shrimp butter
, optional

1 cup
piima cream
or
creme fraiche

finely chopped parsley for garnish

Butter an oblong pyrex dish and strew the onions evenly on the bottom. Lay the sole pieces on the onions, being careful that they overlap as little as possible. Bring the stock to a boil and pour over the filets. Immediately transfer to a 300-degree oven.

Let the filets poach until just tender, from 5 to 15 minutes depending on the thickness of the filets. Carefully lift the filets onto a heated platter, cover with a piece of parchment paper (See
Sources
), and keep warm in the oven while you are making the sauce. The filets will keep for ½ hour or more if properly covered, without losing taste or moisture.

Strain the stock into a large skillet and bring to a rapid boil. Whisk in the cream and optional shrimp butter. Continue boiling, skimming the froth occasionally, until the sauce has reduced to the consistency of thick cream. This will take from 10 to 15 minutes. As soon as the sauce reduces to the desired thickness, turn down to simmer. If the sauce gets too thick, thin with a little filtered water or with the juices exuded by the filets on their heated platter. Season to taste. (Salt may not be necessary.)

To serve, transfer the filets to heated plates and pat around with paper towels to mop up any juices. Pour the sauce over the filets and sprinkle on parsley. Serve with lightly steamed small red potatoes or baby vegetables.
Basic brown rice
is also an excellent accompaniment for this dish.