Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (98 page)

Trim the veal of any fat or gristle and pound on both sides with the small prong side of a meat hammer. Marinate in lemon juice for several hours. Remove from marinade and dry meat very well with paper towels. (This is important. If the meat is too damp, it will not brown.) Dredge pieces well in mixture of flour and pepper. Using a heavy skillet, brown scallopini in batches in butter and olive oil, transferring to a heated platter when done. Keep veal warm in the oven while making sauce. Pour out cooking oil and add cognac or wine to the pan. Bring to a rapid boil, add the stock and optional cream and let the liquid boil down, skimming occasionally, until you have about ½ cup. Season to taste. Pour sauce over veal and serve.

Taurine is an amino acid that is essential for the functioning of the heart muscle and the retina of the eye. Most of the taurine in your body is concentrated in your heart and eye; there is 100 to 400 times more taurine in these vital organs than in the bloodstream. Until recently, most nutritionists assumed that taurine (a nonessential amino acid) does not have to be absorbed from food, because it can be manufactured within the body through a chemical process involving the essential amino acids methionine and cysteine.

However, recent studies have shown that humans may have a critical nutritional need for dietary taurine. Scientists at the UCLA Medical Center in Los Angeles have found that lack of taurine in the diet leads to low blood taurine levels and retinal dysfunction. It was also found that a degenerative disease of the heart muscle in animals leading to heart failure can be completely reversed by the simple addition of taurine to their diet. Kurt W. Donsbach
Health Freedom News

VEAL BIRDS

Serves 6

2 pounds pasture-fed veal scallopini

1 cup
basic brown rice

½ cup dried apricots, chopped grated rind of two lemons

1 bunch scallions, finely chopped

¼ teaspoon sea salt

3 tablespoons butter

3 tablespoons extra virgin olive oil

1 cup unbleached flour

1 teaspoon pepper

½ cup dry white wine

2-4 cups
beef stock

1 tablespoon gelatin (See
Sources
), optional

juice of two lemons

Soak apricot pieces in hot water for about 1 hour. Strain and mix them with rice, lemon rind, scallions and salt. Trim the veal of any fat or gristle and pound on both sides with the small prong side of a meat hammer. Place a spoonful of stuffing on each piece of veal, roll up and tie securely with string. Dry the birds with paper towel.

Dredge the veal birds in mixture of flour and pepper. In a heavy, flameproof casserole, brown the birds in batches in butter and olive oil, transferring to a plate for succeeding batches. Pour out browning oil and add wine to the pan. Bring to a rapid boil and add stock, optional gelatin and lemon juice. Skim the sauce, return veal birds to the pan, cover and set in a 300-degree oven for about 2 hours. When birds are tender, transfer to a heated platter. Bring the sauce to boil on the stove and reduce until it has thickened, skimming occasionally. Transfer the birds to individual plates and spoon sauce over them.

[For good vision] the first trait is adopting good habits of nutrition. Although the eyes and brain represent only 2% of our body weight, they require 25% of our nutritional intake. 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) that any other organ system in the body. Claude A. Valenti
PPNF Health Journal

VEAL STEW

Serves 6

2 pounds pasture-fed veal stew meat

juice of two lemons

3 tablespoons butter

3 tablespoons extra virgin olive oil

½ cup white wine

4 cups
beef stock

several small slices lemon rind

½ teaspoon green peppercorns, crushed

several sprigs fresh thyme, tied together

12 small red potatoes

1 pound carrots, peeled and cut into sticks

2 tablespoons arrowroot powder mixed with 2 tablespoons filtered water

sea salt and pepper

½ pound mushrooms

¼ pound Chinese or sugar snap peas, ends removed

Marinate the veal pieces in lemon juice for several hours. Dry thoroughly with paper towels. (This step is very important. If the meat is too damp, it will not brown.) In a heavy, flameproof casserole, brown the meat in batches in the butter and olive oil. Transfer batches to a plate. Pour out browning oil and add the wine and stock. Bring to a rapid boil and skim. Add lemon peel, thyme and pepper. Add veal and any juices accumulated in the plate. Cover and cook for about 2 hours in a 300 degree oven. One hour before serving add potatoes and carrots.

Meanwhile, wash, dry and saute the mushrooms, either sliced, quartered or whole (
mushroom
).

When meat and vegetables are tender, transfer the casserole to the stove and bring to a boil. Add arrowroot mixture, spoonful by spoonful, until desired thickness is obtained. Season to taste. Just before serving, steam the peas in a vegetable steamer for 1 minute and add to the casserole with the mushrooms.

In deficiency of vitamin B
₁₂
, slow and insidious brain, spinal cord, red and white blood cells abnormalities occur, some not reversible. Malabsorption, defective delivery, dietary absence or interference, bacterial overgrowth or parasites, such as tapeworms, are all important causes of deficiency. . .. B
₁₂
seems to be synthesized only by microorganisms, wherever they are found in nature: on germs growing in the soil, sewerage and intestines. The main source appears to be the intestine of animals who chew their cud, thus the only real sources of B
₁₂
are essentially those of animal origin: liver, eggs, meat, milk and cheese. . .. Vegetarians, particularly vegans, may experience a deficiency with insidious neurological damage occurring before it is noticed. This need to gain B
₁₂
from animal sources may explain why chimpanzees go on a rampage of killing and devouring other animals, as noted by the famous Jane Goodall. The very best form of cobalamin [B
₁₂
] is only found in animal products. . .. Perhaps all the needs for vitamin B
₁₂
are not yet fully understood. It is also required for repairing and maintaining the spinal cord and, perhaps, other parts of the brain, such as the myelin sheath. Kenneth Seaton
Health Freedom News

Whatever causes coronary heart disease, it is not primarily a high intake of saturated fat.

Michael Gurr, PhD
Renowned Lipid Chemist

VEAL POT ROAST

Serves 6

2-3 pounds pasture-fed veal roast

juice of three lemons

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 cup unbleached flour

1 teaspoon sea salt

1 teaspoon pepper

3 tablespoons butter

½ cup white wine

3 cups
beef stock

several small slices lemon rind

½ teaspoon green peppercorns, crushed

several sprigs fresh thyme, tied together

1 cup
piima cream
or
creme fraiche

Tap the roast lightly all over with a meat hammer and rub lemon juice into the tissues. Place in a bowl with remaining lemon juice and marinate for several hours at room temperature, turning frequently. Dry roast thoroughly with paper towels. (This step is very important. If the meat is too damp, it will not brown.) Mix flour with salt and pepper. In a heavy, flameproof casserole, melt butter and olive oil. Dredge roast in the flour mixture and brown on all sides in butter and olive oil over medium-high heat. Set roast aside.

Pour out browning fat and add butter. Mix remaining flour with butter and cook over medium heat, stirring constantly, until flour has browned. Add wine and stock, bring to a boil and skim. Return roast to casserole along with thyme, peppercorns and lemon peel. Transfer to a 300-degree oven and cook for about 2 hours.

To serve, remove thyme and transfer roast to a heated platter. Add cultured cream to sauce and boil vigorously until sauce has reduced and thickened. Slice the roast, arrange on individual plates and spoon sauce over.

The practice of breeding and feeding domestic animals is not to be disdained, providing these animals are naturally and humanely raised. For thousands of years, domesticated animals have supplied mankind with the kinds of fats that give him energy and help his body work more efficiently. The domestication of animals was a great step forward in man's evolution, because these animals ensured a steady supply of quality meat and fat and freed him from the risks and uncertainties of a hunter-gatherer existence so that his energies could be directed to mental and spiritual growth. Mary G. Enig, PhD
PPNF Health Journal

Saturated fatty acids have recently been shown to be necessary for the proper utilization of essential fatty acids and for efficient modeling of the bones. Consumption of saturated fatty acids also results in lowering of Lp(a) in the blood. Elevated levels of Lp(a) are a marker for heart disease. The textbooks tell us that saturated fats protect the liver from alcohol ingestion. Mary G. Enig, PhD
PPNF Health Journal

Whenever eating meat—chops, steaks, roast, etc.—one would be wise to eat part of the fat, as it is essential to good health. Too often we turn up our noses at the fat and thus waste the part that is of prime importance for balanced nutrition. H. Leon Abrams
Your Body Is Your Best Doctor

VEAL MARROW BONES

(Osso Bucco)
Serves 6

6 1-inch slices pasture-fed veal shanks

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 large onion, coarsely chopped

2 carrots, peeled and coarsely chopped

½ cup dry white wine or vermouth

3-4 cups
beef stock

1 tablespoon gelatin (See
Sources
), optional

4 tomatoes, peeled, seeded and chopped or 1 large can tomatoes

2 cloves garlic, peeled and mashed

several sprigs thyme, tied together

½ teaspoon dried green peppercorns, crushed

sea salt and pepper

Tie the pieces of veal shank around the perimeter with string so that they hold together during cooking. Dry well with paper towels. In a heavy, flameproof casserole, saute the onions and carrots until soft in butter and olive oil. Remove with a slotted spoon. In the same casserole, brown the shanks two at a time, transferring to a plate. Pour out browning oil. Add wine, stock and optional gelatin, bring to a boil and skim. Add tomatoes, garlic, and seasonings. (To peel tomatoes, see
Kitchen Tips and Hints
.) Return veal and sauteed carrots and onions to the casserole, cover and bake at 300 degrees for several hours or until tender.

Remove veal to a platter, remove thyme and reduce the sauce by boiling, skimming occasionally. Spoon over the shanks and serve. This is excellent with
polenta
or
basic brown rice
.