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... (62 page)
Saute onions gently in butter until soft. Add stock and potatoes, bring to a boil and skim. Simmer until potatoes are soft, about ½ hour. Add watercress and simmer another 5 minutes, no longer.
Puree soup with a handheld blender. Season to taste. Ladle into heated bowls and serve with cultured cream.
ASPARAGUS SOUP
Serves 6
2 medium onions, peeled and chopped
3 tablespoons butter
1½ quarts
chicken stock4 red potatoes, washed and cut into quarters
2 bunches tender asparagus, tough ends removed and cut into ¼-inch pieces
2 cloves garlic, peeled and coarsely chopped
sea salt or fish sauce (
Fermented Fish Sauce
) and pepper
Saute onions gently in butter until tender. Add stock, garlic and potatoes. Bring to a boil and skim. Simmer for about 15 minutes. Add asparagus and simmer another 10 minutes or so until tender. Blend with a handheld blender. Pass the soup through a strainer to remove any strings from the asparagus. Season to taste. Reheat gently, ladle into heated bowls and serve with cultured cream.
MUSHROOM SOUP
Serves 6
2 medium onions, peeled and chopped
3 tablespoons butter
2 pounds fresh mushrooms
4 tablespoons butter
4 tablespoons extra virgin olive oil
1 quart
chicken stock½ cup dry white wine or sherry
1 piece whole grain bread, broken into pieces
pinch of nutmeg
sea salt or fish sauce (
Fermented Fish Sauce
) and pepper
Saute the onions gently in butter until soft. Meanwhile, wash mushrooms and dry well. Cut into quarters. In a heavy, cast-iron skillet, saute the mushrooms in small batches in a mixture of butter and olive oil. Remove with slotted spoon and drain on paper towels. Add sauteed mushrooms, wine or sherry, bread and chicken stock to onions, bring to a boil and skim. Reduce heat and simmer about 15 minutes. Puree soup with a handheld blender. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with cultured cream.
Modern science has figured out a use for the toxic radioactive wastes being produced by nuclear reactors. Foods can be exposed to radiation and thus be preserved for longer shelf life while at the same time bacteria, fungus, molds and parasites can be controlled. Consequently, rather than having to store deadly radiation in toxic waste sites, the radiation can be used on our food and spread out all over the country. . .. We are concerned with the question of what happens to the nutritional value of irradiated foods. The simple answer is that the nutritional value is ruined because radiation renders the food sterile or dead. . .. Many spices are already being irradiated to control the little bugs that hatch out. . .. We need to oppose irradiation because it kills the life force in our foods, kills the enzymes and maybe even alters molecules into new chemicals. We all know that radiation affects cells resulting in mutations. If new molecules are created or altered by the irradiation process, they will be extremely foreign to the body and present new problems for the immune system. Scientists opposing irradiation of foods are concerned that such new molecules may cause cancer. They are also concerned about alteration of the food's inherent molecular structure making it unable to function as a food in the body. . .scientists employing Kirlian photography, a method to photograph the energetic patterns of a substance, are concerned about the major differences between a fresh strawberry and one that has been irradiated. The fresh strawberry shines with vital energy, radiating out an inch or more in an aura with vibrant patterns. In contrast, the irradiated food has virtually no aura, is flat, dull and the patterns which can be seen are significantly altered. Jack Tips, ND, PhD
The Pro Vita Plan
RED PEPPER SOUP
Serves 6
6 red peppers, seeded and chopped
2 medium onions, peeled and chopped
4 tablespoons extra virgin olive oil
1½ quarts
chicken stock1 small bunch fresh basil, cut into small pieces
sea salt or fish sauce (
Fermented Fish Sauce
) and pepper
Saute peppers and onions in olive oil. Add stock, bring to a boil and skim. Reduce heat and simmer about ½ hour. Pass soup through a food mill. (See
A Word on Equipment
.) Return soup to the pot and stir in basil and season to taste. Simmer about 5 minutes, ladle into heated bowls and serve with cultured cream.
GARLIC SOUP
Serves 6
2 medium onions, peeled and chopped
16 cloves garlic, peeled and chopped coarsely
2 stalks celery, chopped
4 tablespoons butter
1½ quarts
chicken stock2 medium potatoes, washed and cut up
several sprigs fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
3 yellow crookneck squash, trimmed and sliced
sea salt or fish sauce (
Fermented Fish Sauce
) and pepper
To peel garlic, see
Kitchen Tips and Hints
. Saute onions, garlic and celery gently in butter until soft. Add chicken stock and potatoes. Bring to a boil and skim. Add thyme and crushed peppercorns. Simmer, covered, until potatoes are tender. Add squash and simmer about 10 minutes more or until squash is tender. Puree soup with a handheld blender. If soup is too thick, thin with a little water. Season to taste. Ladle into heated bowls and serve with cultured cream.
Know Your Ingredients
Name This Product #12
Water, mushrooms, modified food starch, cream, corn starch, vegetable oil (corn, cottonseed or partially hydrogenated soybean oil), wheat flour, sugar, salt, whey protein concentrate, potassium chloride, spice extracts, disodium inosinate, disodium guanylate, maltodextrin, dehydrated garlic, mushroom powder, and calcium lactate.
See
Appendix B
for Answer
PEA SOUP
Serves 6
2 medium onions, peeled and chopped
3 tablespoons butter
2 pounds freshly shelled or frozen peas
1½ quarts
chicken stock½ teaspoon dried green peppercorns, crushed
sea salt and pepper
This delicious soup can be made in less than 15 minutes and will satisfy the most exacting gourmet. Saute onions gently in butter until tender. Add peas and stock, bring to a boil and skim. Simmer about 15 minutes. Puree soup with a handheld blender. Season to taste. Ladle into heated bowls and garnish with cultured cream. Good with
round croutons
In view of beliefs that remain strangely current, it is worth emphasizing that we liked our meat as fat in July as in January. This ought not to surprise Americans (though it usually does), for they know or have heard that fat pork is a staple and relished food of the Negro in the Deep South. Our Negro literature is rich with the praise of opossum fat. Nor did Negroes develop the taste for fats in our southern states; for Carl Akeley brought from tropical Africa such yarns of fat-gorging as have not yet been surpassed from the Arctic. Vilhjalmur Stefansson
The Fat of the Land
TOMATO-DILL SOUP
Serves 6
2 medium onions, peeled and coarsely chopped
3 celery stalks, coarsely chopped
3 tablespoons butter
8 ripe tomatoes, peeled, seeded and chopped
2 cups
chicken stock½ teaspoon dried green peppercorns, crushed
sea salt or fish sauce (
Fermented Fish Sauce
) and pepper¼ cup snipped fresh dill
