Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (80 page)

SIMPLE CHICKEN BREASTS

Serves 6

6 chicken breasts, with skin on

juice of two lemons

3 tablespoons extra virgin olive oil

Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Marinate several hours in lemon juice. Brush a heavy-bottomed skillet with olive oil and allow it to heat up. Pat chicken pieces dry. Cook over moderate heat on both sides, two or three at a time, for about 7 minutes to a side. Transfer to a heated platter and keep warm in the oven. Serve plain or with an accompaniment such as cilantro
pesto
,
corn relish
,
chismole
,
curry sauce
, or
red enchilada sauce
; or serve cold with
Creole mayonnaise
.

Variation: Mexican Chicken Breasts

Use
juice of 4 limes
in place of lemons. Add
½ teaspoon oregano
and
¼ teaspoon chile flakes
to marinade. May be grilled or barbecued.

SPICED CHICKEN BREASTS

Serves 6

6 chicken breasts, with skin on

4 tablespoons extra virgin olive oil

1 teaspoon turmeric

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon curry powder

½ teaspoon dried chile flakes

3 cloves garlic, peeled and mashed

½ teaspoon sea salt

Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Mix spices and garlic with oil and brush onto chicken pieces. Marinate chicken breasts in refrigerator several hours or overnight. Brush a heavy skillet with olive oil and allow it to heat up. Pat chicken breasts dry and cook over medium-high flame, two or three at a time, for about 7 minutes per side. Transfer to a heated platter and keep warm in the oven. To serve, slice across the grain and arrange slices on individual plates. Dribble marinade over chicken. Serve with
Algerian wedding rice
.

Inquiry into the dietary history of patients diagnosed as schizophrenic reveals the diet of their choice is rich in sweets, candy, cakes, coffee, caffeinated beverages and foods prepared with sugar. These foods, which stimulate the adrenals, should be eliminated or severely restricted. A. Cott
Orthomolecular Approach to the Treatment of Learning Disabilities

CHICKEN WITH SWEET AND SOUR SAUCE

Serves 8

8 chicken breasts, with skin on

1 cup fresh orange juice

1 cup fresh lemon juice

1 cup vinegar

2 tablespoons fresh ginger, peeled and minced

2 tablespoons fresh garlic, peeled and minced

½ teaspoon red chile pepper flakes

3 tablespoons extra virgin olive oil

2 cups
chicken stock

Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Combine remaining ingredients except olive oil and chicken stock in a saucepan and bring to a boil. Reduce heat and simmer for several minutes. Allow to cool and stir in olive oil. Marinate the chicken breasts in this mixture for several hours or overnight. Remove from marinade and broil about 7 minutes per side. Keep warm on a heated platter in the oven while making sauce.

Place marinade and stock in a saucepan and boil vigorously until sauce is reduced by half. To serve, slice the chicken breasts across the grain, arrange on individual plates and spoon sauce over. Serve with steamed
steamed cabbage
,
sauteed red peppers
and sauteed
mushroom
slices.

The teenage suicide rate has doubled since 1968, largely because mothers demonstrate their love by keeping the refrigerators stocked with sugary soda drinks and feed them cereals for breakfast and spaghetti for dinner. Their grandparents bring them candy and ice cream. Why do we insist upon rotting the brains of a whole generation of children, turning them into scholastic failures, delinquents, dropouts and welfare recipients? Why do we drive more and more of them to suicide by feeding them ever more processed foods? I'll tell you why: Many people are getting rich at their expense. We look askance at African tribes when they cut faces and rub dyes into the wounds and when they circumcise women. That's child's play compared to what we do to our children. In our society, it's perfectly all right to maim and kill—so long as we do it in a socially acceptable way. H. L. Newbold, MD
Type A Type B Weight Loss Book

BREADED CHICKEN BREASTS

Serves 4-6

8 skinless chicken breasts

1½ cups unbleached flour

1 teaspoon pepper

4 eggs, beaten

2 cups whole grain bread crumbs

½ cup grated Parmesan cheese

about 4 tablespoons butter

about 4 tablespoons extra virgin olive oil

This is a delicious substitute for fried chicken. It makes an excellent picnic dish. Leftover breaded chicken breasts can be warmed and sent to school in children's lunch boxes.

Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Mix flour and pepper together on a plate; have beaten eggs ready in a bowl; mix bread crumbs and Parmesan cheese in another bowl. Using tongs dip each piece first in the flour mixture, then in the beaten egg, then in the bread crumb mixture. Saute a few at a time in butter and olive oil about 7 minutes per side, being careful not to burn. Transfer to a heated platter and keep warm in the oven until ready to serve. Serve with lemon wedges,
ginger carrots
or
pineapple chutney
.

[There are many reports] about the excellent track record of glucosamine in the treatment of osteoarthritis. Now evidence is strong that another of these complex sugar molecules, chondroitin sulfate, has the ability to attack the osteoarthritic joints from a different biochemical pathway. . .. Chondroitin is found in many different tissues and, as you would expect, is highly concentrated in the "gristle" and cartilage around joints. You can get a lot of chondroitin by eating the gristle around your chicken bones. Apparently, much of this animal chondroitin is absorbed from the intestinal tract. The chondroitin works synergistically with glucosamine and blocks certain enzymes that "eat" cartilage. Chondroitin, like its partner glucosamine. . .is really a food substance. William Campbell Douglass, MD
Second Opinion

SESAME BUFFALO WINGS

Serves 8

24 chicken wings, separated at the joints

½ cup naturally fermented soy sauce

½ cup rice vinegar

2 tablespoons honey

juice of 2 lemons

grated rind of 2 lemons

1 clove garlic, peeled and mashed

1 teaspoon curry powder

¼ teaspoon ground ginger

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried green peppercorns, crushed

3 tablespoons melted butter

¼ cup sesame seeds

Mix soy sauce, vinegar, honey, lemon juice, lemon rind and all seasonings. Marinate buffalo wings in the mixture several hours or overnight. Remove from mixture and pat dry. Place in a stainless steel baking pan, brush with butter, sprinkle with sesame seeds and bake at 350 degrees about 1 ¼ hours. May be served with the marinade, gently heated, as a dip.

Other than the fact that margarine may kill you, what else is wrong with it? An English institution for boys ran a nutritional experiment in 1938. A group of boys were fed one and three-fourths ounces of New Zealand "grass-fed butter." Another group was fed margarine. The margarine proved "worthless for growth," but the butter group grew an extra .38 inches during the experimental period. The investigators had previously done a similar test on rats. They concluded, "There is something in butter that isn't in margarine and it works on boys the same as on rats." William Campbell Douglass, MD
The Milk Book

CHICKEN STIR-FRY STEW

Serves 4-6

1 pound chicken breasts cut into small pieces

juice of 2 lemons

about ½ cup extra virgin olive oil or lard

1 cup
crispy peanuts

1 bunch green onions, sliced on an angle

2 large carrots, peeled and cut into a julienne

1 red bell pepper, seeded and cut into a julienne

1 cup broccoli, cut into flowerets

2 cloves garlic, finely chopped

1 teaspoon freshly grated ginger

1 tablespoon Rapadura (see
Guide to Natural Sweeteners
)

¼ teaspoon red pepper flakes

2 tablespoons naturally fermented soy sauce

¹
/
₈
cup rice vinegar

2-3 cups
chicken stock

2 tablespoons arrowroot mixed with 2 tablespoons filtered water

This is a delicious, low-cost family dish—always a favorite. Marinate chicken pieces several hours in lemon juice. Remove and pat dry with paper towels. Mix chicken stock with vinegar, soy sauce, pepper flakes, ginger, Rapadura and garlic and set aside. In a heavy skillet or wok, saute chicken in batches in olive oil or lard until cooked through. Using a slotted spoon, transfer chicken to a bowl and reserve. Add more oil or lard and saute peanuts a minute or two. Remove with slotted spoon. Add more oil or lard and saute onions, carrots and pepper about 2 minutes. Add sauce mixture to vegetables and bring to a boil. Return chicken and peanuts to the pan and mix well. Add arrowroot mixture and simmer a minute or so until sauce thickens. Add broccoli and simmer until tender. Serve with
basic brown rice
.