Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (56 page)

JICAMA SALAD

Serves 4

1 large jicama (about 1¼ pounds)

seeds from 1 pomegranate

¾ cup
cilantro lime dressing
or
Mexican dressing

Peel and grate jicama. Mix immediately with dressing. Chill well. Add pomegranate seeds and serve.

CUCUMBER YOGHURT SALAD

Serves 6

3 cucumbers

1 teaspoon sea salt

¾ cup plain whole
yoghurt

2 cloves garlic

Peel cucumbers and slice very thinly using the fine blade in your food processor. Place in a bowl and mix with salt. Cover and refrigerate for several hours.

Place cucumbers in a colander and drain them about ½ hour, turning occasionally. You may wish to pat or squeeze cucumbers in a towel to remove remaining moisture. Peel and crush garlic and mix with yoghurt. Add cucumbers to yoghurt mixture and chill well. Serve with pita bread.

COLE SLAW

Serves 6

1 head cabbage, finely shredded

2 carrots, peeled and grated

1 small red onion, finely chopped

1 tablespoon celery seeds

1 cup
creamy dressing

Mix all ingredients. Chill well before serving.

It is widely believed that obesity is a disease of civilization and is associated with adverse nutrition in which enzyme undernutrition is implicated. Thus, it can be said that the brain becomes smaller both under the influence of civilization and obesity. The evidence creates strong suspicion that as a person puts on useless fat his brain gets smaller. It is a glorious thought that if you are overweight and take off 20 to 30 pounds through a diet containing 75 percent raw calories, you may add good weight to your brain for more brain power and be in a better mental condition to deal with taxing business and personal problems. Edward Howell, MD
Enzyme Nutrition

ORIENTAL COLE SLAW

Serves 6

1 head oriental cabbage, finely shredded

1 bunch green onions, finely chopped

½ cup crispy almond slivers (
Crispy Almonds
), toasted

4 ounces buckwheat or brown rice pasta, broken into 1-inch lengths, cooked and drained

about 4 tablespoons olive oil or lard

1 teaspoon finely grated orange rind

1 cup
Oriental dressing

This is an excellent salad for a buffet. Pat cooked noodles dry and saute in olive oil or lard until crisp. Drain well. Mix all ingredients. May be refrigerated several hours before serving.

AVOCADO GRAPEFRUIT SALAD

Serves 4

2 ripe avocados, well chilled, peeled and sliced

2 grapefruit, well chilled, peeled and sectioned

1 head Boston lettuce

2 tablespoons green onions, finely chopped

¾ cup
basic dressing
or
Mexican dressing

Arrange avocado and grapefruit on Boston lettuce leaves, sprinkle with green onions, spoon on dressing and serve.

There is not a known remedy that will cure diabetes without a reformation along the lines that caused it. . .. Raw vegetables of all kinds—red cabbage, cauliflower, watercress, Brussels sprouts, okra, cucumbers, onions, etc. A big emphasis needs to be placed on raw foods as they stimulate the pancreas and increase insulin production. Green beans and cucumber juice contain a hormone needed by the cells of the pancreas in order to produce insulin. Jerry Lee Hover, ND
Health Freedom News

RUSSIAN BEET SALAD

Serves 4

6 medium beets

3 tablespoons raw apple cider vinegar or beet kvass (
Tonics
)

4 tablespoons extra virgin olive oil

1 tablespoon orange juice

pinch of sea salt

pinch of cayenne pepper

1 teaspoon caraway seeds

pinch of cloves

pinch of cinnamon

½ teaspoon finely grated lemon peel

½ teaspoon finely grated orange peel

lettuce leaves for garnish

Bake beets at 350 degrees about 1 hour or until tender. Peel and chop finely. Mix remaining ingredients in a bowl, toss with beets and refrigerate several hours. Serve on lettuce leaves.

I am frequently asked about the value of a vegetarian diet. I do not advocate it as a way of life. While one cannot live comfortably in our environment without vegetables and fruits, one cannot live entirely on them and still remain in a state of buoyant health. I do, however, advocate a vegetable diet when the patient is "overproteinized" after eating too much meat over a long period of time. When this happens, I place him on a vegetable diet until his tissues are free of too much stored animal protein. And then I suggest a diet with not too high a percentage of flesh, eggs and dairy products. Henry Bieler, MD
Food is Your Best Medicine

ZUCCHINI SALAD

Serves 4

4 small zucchini

¾ cup
lemon pepper dressing

2 teaspoons dried oregano

8 Boston lettuce leaves

Wash zucchini and remove ends. Cut lengthwise into quarters and slice thinly. Mix with dressing and oregano and marinate several hours at room temperature. Serve on Boston lettuce leaves.

Personal observations have led many food faddists to conclude that certain food combinations are dangerous. For example, it is commonly said that starch and protein is a bad combination. What these faddists miss seeing is that starch and protein and
toxic bile
form a bad combination. As most diet books are based on personal idiosyncrasies and prejudices, the usual result is an amazing collection of good and bad combinations. Nature, in her wisdom, has never created a food which is entirely protein, starch or sugar. Even meat contains relatively large amounts of starch (as glycogen and muscle sugar). Henry Bieler, MD
Food is Your Best Medicine

The preparation of soup is a neglected art; yet nothing is so satisfying as a bowl of homemade soup. The virtual absence of homemade soup in today's American diet is an unfortunate circumstance—soups form an integral part of every one of the world's great cuisines. For many cultures, soup is a breakfast food. The Japanese begin their day with a bowl of fish broth and rice. French children traditionally consumed leftover soup before they started off to school—the very unhealthy French breakfast of coffee and white bread was adopted on a wide scale only after the Second World War.

To make matters worse, most restaurant soups are not made from scratch, using nourishing broth, but from a "base" of hydrolyzed vegetable protein—which is loaded with neurotoxic MSG and related compounds.

Our soups are all based on homemade broth or stock. They can be divided into two categories. Clear unblended soups featuring meat, vegetables or grains in a meat-based broth; and creamy blended soups. We have already discussed the health-promoting properties of meat broths in the diet; the addition of vegetables, legumes, grain and meat to such a broth, in which all the minerals of meat, bone and marrow are present in easily assimilable form, results in a soup that can serve as a meal in itself.

Blended soups may seem more trouble to make, but a small investment in a handheld blender will enable you to prepare them with ease. The French, who traditionally eat blended soups with the evening meal, have made use of these nifty gadgets for decades. A handheld blender allows you to blend your soup in its own cooking pot. The whole process takes less than a minute or two and leaves no other pans or equipment to clean up.

Most of our blended soups call for the addition of
piima cream
or
creme fraiche
as a final step. It is important to add the cream to your soup in the bowl, and not in the pot, for any heating the cream receives will destroy its valuable enzyme content. Most traditional soup recipes call for the addition of cultured cream in this way—to the slightly cooled soup in the bowl rather than in the pot. Here is another example of folk wisdom serving as a guide to healthy eating. Remember, if you can touch the soup with your finger and not be burned, the enzymes will survive.

Do not hesitate to add cultured cream to your soup for fear of eating too much fat. It supplies not only enzymes but also valuable fat-soluble vitamins. These fat-soluble vitamins are what your body needs to utilize the minerals in the soup. Furthermore, cultured cream imparts a smooth texture and delicious taste, ensuring that your soup will be eaten with relish by young and old.

You may also, in the Russian tradition, add
beet kvass
or cultured whey
Whey and Cream Cheese
to your soups. If you do not reheat the soup after doing so, beet kvass and whey will, like cultured cream, provide valuable enzymes and lactic acid, along with an agreeable sour taste. Another excellent addition to soup is fish sauce. You can make this yourself (
Fermented Fish Sauce
), or buy a Thai or Vietnamese variety (called
nam pla
or
nuoc mam
). These clear brown fermented sauces, made from small whole fish including the head and organs, are rich in iodine and other substances that benefit the thyroid gland. On heating the fishy taste disappears but the nutrients remain. You may add fish sauce to any heated soup instead of salt.

We urge you to make homemade soups a standard of your repertoire. With a judicious choice of ingredients, they provide nourishing, easily assimilated fare for young and old. Soup is the perfect way to get vegetables into those members of your family who normally turn up their noses at green things, or who may have trouble digesting raw salads. Lentil and bean soups, prepared with meat stocks and served with whole grain bread, make a complete meal that's quick to prepare and easy on the budget.

COCONUT CHICKEN SOUP

Serves 4

1 quart
chicken stock

1½ cups whole coconut milk or 7 ounces creamed coconut (
About Coconut Products
)

¼ teaspoon dried chile flakes

1 teaspoon freshly grated ginger

juice of 1 lemon

sea salt or fish sauce (
Fermented Fish Sauce
)

several green onions, very finely chopped (optional)

1 tablespoon finely chopped cilantro (optional)

This simple but flavorful soup is a good way to begin a rich meal like Thanksgiving dinner; served in a mug, it is a powerful and comforting remedy for colds and sore throat.

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chile flakes and ginger. Simmer for about 15 minutes. Season to taste with salt or fish sauce. Ladle into soup bowls or mugs and garnish with onions and cilantro.

Variation: Coconut Turkey or Duck Soup

Use
turkey or duck stock
instead of chicken stock.

CHICKEN RICE SOUP

Serves 6

2 quarts
chicken stock

1 cup brown rice, preferably soaked for 7 hours

1 cup finely diced chicken meat and/or chicken liver and heart (leftover from making stock)

1½ cups finely diced vegetables such as carrot, celery, red pepper or string beans

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

Bring stock and rice to a boil and skim off any foam that may rise to the top. Reduce heat and cook, covered, about 1 hour until rice is tender. Add the vegetables, diced meats, season to taste and cook until just tender, about 5 to 10 minutes. Children love this!

LIVER DUMPLING SOUP

(Leberknodel)
Serves 6

½ pound beef or calves liver

2 cups whole grain bread crumbs

1 egg, lightly beaten

¼ cup melted butter

grated rind of 1 lemon

1 tablespoon finely chopped parsley

1 small onion, finely chopped

2 cloves garlic, peeled and mashed

1 teaspoon sea salt

½ teaspoon pepper

6 cups
beef stock

Remove any veins from the liver and place in a food processor. Pulse a few times to grind it. Meanwhile, soak bread crumbs in egg and melted butter. Place bread crumb mixture and all other ingredients, except stock, in processor and process until well mixed. Form into 6 large balls or 12 small ones. Carefully place dumplings in boiling stock, reduce heat and simmer for 10 to 15 minutes. To serve, place one or two dumplings in individual soup bowls and ladle stock over the dumplings.

SAFFRON SOUP

Serves 6

6 cups
chicken
or
duck stock

¹
/
₈
teaspoon saffron threads

1 cup finely chopped spinach

2 green onions, very finely chopped

2 tablespoons lemon juice or whey (
Kefir
-
Whey and Cream Cheese
)

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

Bring stock to a boil and skim off any foam that may rise to the top. Add saffron and simmer for about ½ hour. Add spinach and onions and simmer a few minutes more. Remove from heat, add lemon juice or whey and season to taste. Ladle into heated bowls.

A 1994 study contradicts assertions that vegetarians have lower rates of cancer than the general population. Researchers found that although vegetarian Seventh Day Adventists have the same or slightly lower cancer rates for some sites, for example 91% instead of 100% for breast cancer, the rates for numerous other cancers are much higher than the general US population standard. California Seventh Day Adventists have a much higher percentage of numerous types of cancers, especially cancers of the reproductive tract. For SDA males, these cancers included more brain cancer (149% versus 100%), more malignant melanoma (177%) and more prostate cancer (126%). For SDA females, these cancers included more Hodgkins disease (131%), more brain cancer (118%), more malignant melanomna (171%), more uterine cancer (191%), more cervical cancer (180%) and more ovarian cancer (129%) on average. Beef is often blamed for causing colon cancer but a 1975 study found that physicians who are Seventh Day Adventists (and who presumably do not eat beef) have a significantly higher rate of colon cancer than non-Seventh Day Adventist physicians (who presumably do eat beef). SWF

FRENCH ONION SOUP

Serves 6

4-5 red onions

4 tablespoons butter

2 quarts beef stock

½ cup cognac

½ cup red wine

2 tablespoons arrowroot mixed with 2 tablespoons water

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

Use your food processor to slice onions very thinly. Melt butter in a large, stainless steel pot. Add the onions and cook on the lowest possible heat, stirring occasionally, for about 2 hours, or until the onions are very soft and slightly caramelized. Raise heat a bit and cook a few minutes longer, stirring constantly. The onions should turn brown but not burn. Add wine, cognac and stock. Bring to a rapid boil and skim off any foam that may rise to the top. Add the arrow root mixture and season to taste. Serve with
round croutons
and a platter of raw cheeses.

Variation: Creamy Onion Soup

Use
½ cup armagnac
instead of cognac and serve with
piima cream or creme fraiche
for garnish.

To me, true health is. . .achieved by following the laws of nature; when you break them, illness results. Health is not something bestowed on you by beneficent nature at birth; it is achieved and maintained only by active participation in well-defined rules of healthful living—rules which you may be disregarding every day. Henry Bieler, MD
Food is Your Best Medicine