Authors: Sally Fallon,Pat Connolly,Phd. Mary G. Enig
Tags: #Non-Fiction, #Reference, #Science, #Health
Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (120 page)
As Yudkin observed, for some adolescents the proportion of calories obtained from sweeteners may go as high as 50 percent. This means that youngsters who are at the peak of their growth period have to meet
all
their elevated nutrient needs with only half their diet. It is not surprising that obesity, hyperactivity, concentration problems, and behavior disorders have been spreading among students. Joseph D. Beasley, MD and Jerry J. Swift, MA
The Kellogg Report
FAJITAS
Serves 4-6
2 pounds beef, lamb or chicken breast cut into strips, about ¼-inch to ½-inch thick
6 tablespoons extra virgin olive oil
½ cup lemon or lime juice
¼ cup pineapple juice (optional)
4 garlic cloves, peeled and mashed
½ teaspoon chile powder
1 teaspoon dried oregano
½ teaspoon dried thyme
1 red pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
2 medium onions, thinly sliced
about ½ cup extra virgin olive oil or lard
12 sprouted whole wheat tortillas
6 tablespoons melted butter
chismole
for garnishguacamole
for garnishpiima cream or creme fraiche for garnish (
Creme Fraiche
and
Piima Cream
)
Know Your Ingredients
Name This Product #23
Skim milk, sugar, sodium caseinate, corn oil, cocoa, artificial flavors, magnesium sulfate, cellulose gel, salt, carboxmethyl cellulose, disodium phosphate, potassium citrate, sodium ascorbate, calcium carrageenan, ferric orthophosphate, vitamin E acetate, zinc sulfate, niacinamide, calcium pantothenate, copper sulfate, vitamin A palmitate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid, biotin potassium iodide, vitamin B12, vitamin D.
See
Appendix B
for Answer
Make a mixture of olive oil, lemon or lime juice, pineapple juice and spices and mix well with the meat. Marinate for several hours. Remove with a slotted spoon to paper towels and pat dry. Meanwhile, mix vegetables in marinade. Using a heavy skillet, saute the meat, a batch at a time, in several tablespoons olive oil or lard, adding more oil or lard as necessary. Use a slotted spoon to transfer batches to a heated platter and keep warm in the oven while completing preparations. Saute vegetables in batches in additional olive oil or lard and strew over meat. Meanwhile, heat tortillas briefly in a heavy cast-iron skillet and brush with melted butter. Serve meat mixture with tortillas and garnishes.
RED MEAT CHILE
Serves 8-12
3 pounds coarsely ground beef or lamb
4 tablespoons extra virgin olive oil or lard
¼ cup red wine
2 cups
beef stock2 onions, finely chopped
2-4 small green chiles, hot or mild, seeded and chopped
2 cans tomatoes, briefly chopped in food processor
3 cloves garlic, peeled and mashed
1 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons dried basil
¼-½ teaspoon red chile flakes
4 cups basic black or kidney beans (
Basic Beans
), cookedtortilla chips for garnish (
Fried Tortillas
)chopped green onions for garnish
piima cream or creme fraiche for garnish (
Creme Fraiche
and
Piima Cream
)avocado slices for garnish
chopped cilantro for garnish.
Brown meat until crumbly in a little olive oil or lard in a heavy pot. Add remaining ingredients except garnishes and simmer about 1 hour. Serve with garnishes.
When a woman stays at home and cooks with good judgement and understanding, peace and happiness result. She thus controls the family's health and destiny, also her husband's mood, disposition and feeling, and assures the futures of her children
Jacques DeLangre
When a woman stays at home and cooks with good judgement and understanding, she watches with satisfaction as her children grow up capable and strong and her husband maintains the good health and disposition that allow him to succeed in his work. She also maintains her own good health into middle age, the period of her life when, her family duties accomplished, she can plunge vigorously into meaningful work and community service in order to bring peace and happiness to the world, while her husband, retired with satisfaction from a successful career, supports her endeavors and cooks with good judgement for her.
Sally Fallon
We tried a starvation experiment with male rabbits, which are naturally great breeders. When we fed certain pens of rabbits a mineral-deficient hay in their diet, we reduced the males in a few weeks to the point where they wouldn't look at a woman rabbit. Other rabbits, kept on a similar but mineral-rich diet with hay from treated soil, were regular wolves. By reversing the diets, the wolves became woman shy, and the tame cats became wolves. Lambs fed mineral-rich hay from treated soil made nearly three times as much gain in weight in a given time as other lambs from the same flock fed the same amount of hay from mineral-poor soil. Elephants in Burma and Ceylon, when fed on sugar cane, a mineral-poor diet, quickly become unable to do the heavy timber moving required of them. A properly mineral-rich diet predisposes a man to health and normal functioning. And the healthier we are, the better we resist diseases that ought to lay us low. "Are We starving to Death?"
The Saturday Evening Post
1945
VEGETABLE CHILE
Serves 8
1 eggplant, peeled, cut into ½-inch cubes, salted and drained in a colander for 1 hour
2 zucchini, diced, salted and drained in a colander for 1 hour
about ½ cup extra virgin olive oil
2 onions, chopped
1 red pepper, seeded and diced
1 yellow or green pepper, seeded or diced
1 cup
chicken stock1 can tomatoes, chopped briefly in food processor
1 small bunch basil leaves, cut up
2 tablespoons chile powder
3 cloves garlic, peeled and mashed
1 tablespoon ground cumin
1 tablespoon oregano
2 cups basic black beans (
Basic Beans
), cooked2 cups corn kernels, fresh or frozen
chopped green onions for garnish
grated raw Monterey Jack cheese for garnish
chopped cilantro for garnish
piima cream or creme fraiche for garnish (
Creme Fraiche
and
Piima Cream
)
Rinse eggplant and pat dry. Saute in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as necessary. Rinse zucchini and pat dry. Saute in batches in olive oil and transfer, using a slotted spoon, to casserole. Saute peppers and onions in batches and transfer to casserole. Add stock, tomatoes and seasonings to the pot, bring to a boil, skim and simmer for 1 hour. Add beans and corn kernels and simmer another ½ hour. Serve with garnishes.
MARIA'S EMPANADAS
Makes about 2 dozen
