Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (71 page)

Quenelles are cylindrical concoctions of fish mousse, poached in stock and served with a sauce. They take time to make but are greatly appreciated by gourmets.

In a food processor, puree salmon until smooth. Add the butter and puree until incorporated. Meanwhile, soak the bread crumbs in cream for several minutes. Add soaked bread crumbs to food processor, along with egg, salt, pepper and lemon juice. Process until well blended.

Bring stock to a boil, then reduce to a simmer. Shape fish mixture into cylinders using about 2 tablespoons of the mixture each. Place carefully in simmering stock and poach about 6-8 minutes. Remove with a slotted spoon to paper towels and keep warm in the oven while making sauce.

Strain the stock into another saucepan and bring to a rapid boil. Add the cultured cream and optional shrimp butter to thicken. Boil vigorously until reduced and thickened to desired consistency. Stir in the dill and check for seasonings.

To serve, divide the quenelles among individual serving plates and spoon sauce over.

Variation:
Use
whitefish
instead of salmon. Omit dill.

Strict vegetarian women who breast-feed their infants may be subjecting them to possible long-term brain damage.

So indicate the findings of a research team made up of scientists from the University of Cincinnati, Harvard School of Public Health, Vanderbilt and Brandeis Universities.

Often, these women eat sea vegetables, tempeh, miso and tamari that theoretically contain adequate amounts of vitamin B
₁₂
, believing that they fully supply the body's required vitamin B
₁₂
. However,. . .tests reveal that individuals who ingested such products showed no increase in vitamin B
₁₂
blood levels.

A similar study by Dutch biochemists demonstrated that ingested seaweed products did not correct vitamin B
₁₂
deficiencies in infants. Neither did spirulina, a micro algae. And the researchers are still trying to understand why not.

Blood levels of vitamin B
₁₂
in adult vegetarians were also found deficient by both research groups. Half the subjects tested were low in this vitamin and one-quarter of them were extremely low.

The Dutch researchers learned that infants of many vegetarian women have abnormal red blood cells, delayed motor skills and slow growth, compared with control group babies.

Best sources of vitamin B
₁₂
? Liver, sardines, mackerel, herring, salmon, lamb, Swiss cheese, eggs, haddock, beef, blue cheese, halibut, scallops, cottage cheese, chicken and milk. James F. Scheer
Health Freedom News

CRAB CAKES WITH RED PEPPER SAUCE

Makes 8 patties

2 cups crab meat

2 small onions, finely minced

3 eggs, lightly beaten

2 tablespoons Dijon-type mustard

¼-½ teaspoon cayenne pepper

1 cup whole grain bread crumbs

1 bunch cilantro, chopped

1 teaspoon grated lemon rind

sea salt and pepper to taste

3 tablespoons or more butter

3 tablespoons or more extra virgin olive oil

2 cups
red pepper sauce

cilantro sprigs for garnish

Combine eggs with onions, bread crumbs and seasonings. Mix in crab and form into cakes. Saute until golden, a few at a time, in butter and olive oil. To serve, spread a few spoonfuls of sauce on individual plates. Place one or two crab cakes on top. Garnish with cilantro sprigs.

There are certain characteristics of the various dietaries of the primitive races which are universally present when that dietary program is associated with a high immunity to disease and freedom from deformities. In general, these are the foods that provide adequate sources of bodybuilding and body-repairing material. The use by primitives of foods relatively low in calories has resulted in forcing them to eat large quantities of these foods. . .. The primitives have obtained, often with great difficulty, foods that are scarce but rich in certain elements. In these rare foods were elements which the body requires in small quantities, including minerals such as iodine, copper, manganese and special vitamins. In connection with the vitamins it should be kept in mind that our knowledge of these unique organic catalysts is limited. The medical profession and the public at large think of vitamin D as consisting of just one chemical factor, whereas investigations are revealing continually new and additional factors. A recent review describes in considerable detail eight distinct factors in vitamin D and refers to information indicating that there may be at least twelve. Clearly, it is not possible to undertake to provide an adequate nutrition simply by reinforcing the diet with a few synthetic products which are known to represent certain of these nutritional factors. By the mass of the people at large, as well as by members of the medical profession, activated ergosterol is considered to include all that is necessary to supply the vitamin D group of activators to human nutrition. Weston Price, DDS
Nutrition and Physical Degeneration

There's another phony milk you should know about. It's called UHT milk. The dairy industry is producing this one in an attempt to regain business lost to filled milk and other junk beverages. UHT stands for ultra high temperature. What it means is that milk has been heated to such a high temperature that it is sterilized, just like surgical instruments. It can be shipped in unrefrigerated trucks—a tremendous savings to the dairymen. It will sit on a shelf, unrefrigerated, for months without spoiling. The reason it won't spoil is because no self-respecting bug will eat it. Bugs are smart. They like fresh food with nutrient value, not steam-cleaned pseudo food. William Campbell Douglass MD
The Milk Book

CRAB CREPES

Serves 8

16
buckwheat crepes

2 tablespoons butter

1 cup shallots, finely chopped

¼ cup dry white wine

1 cup
fish stock

1 cup
piima cream
or
creme fraiche

juice of ½ lemon

sea salt and pepper

1 tablespoon arrowroot mixed with 1 tablespoon water

1 pound fresh mushrooms, washed, well dried, sliced and sauteed in butter and olive oil

2 pounds fresh crab meat

Saute shallots in butter until soft. Add wine and stock and bring to a boil. Add cream and boil until sauce has reduced to about one half. Add lemon juice and seasonings to taste. Spoonful by spoonful, add the arrowroot mixture until desired thickness is obtained. Stir in mushrooms and crab meat and simmer until warmed through. Using a slotted spoon, place a spoonful or two in each crepe and roll up. Place two filled crepes each on heated plates and spoon a little of the remaining sauce over. Serve immediately.

Variation: Shrimp Crepes

Use
2 pounds bay shrimp
in place of crab meat. Omit mushrooms.

It is evident from published studies of the
trans
fatty acids that a number of earlier researchers had questioned the biological safety of the
trans
fatty acids viz a viz their relationship to both cancer and heart disease. In fact, Ancel Keys had originally claimed that the partially hydrogenated vegetable oils with their
trans
fatty acids were the culprits in heart disease. This was in 1958, and the edible oil industry was very swift in their squelching of that information; they shifted the emphasis to "saturated" fat and started the unwarranted attack on meat and dairy fats. It has taken 30 years for research to get back on track. Now research is being reported on adverse effects from
trans
fatty acids related to heart disease, diabetes, cancer, low birth weight, obesity, and immune dysfunction. Mary G. Enig, PhD
Know Your Fats

NEW POTATOES WITH CAVIAR

Serves 6

12 medium new potatoes

melted butter

1 cup
piima cream
or
creme fraiche

½ teaspoon sea salt

4 ounces black caviar

Brush potatoes with butter and bake at 400 degrees for about 45 minutes or until soft. Cut tops off of potatoes and carefully scoop out the flesh. Mash potato flesh with piima cream and sea salt and carefully stuff the potatoes skins with this mixture. Keep warm in oven until ready to serve.

To serve, place two potatoes on each plate and a generous spoonful of caviar on top of each.

STUFFED GRAPE LEAVES

(Dolmas)
Serves 8

3 dozen grape leaves, home
pickled
or store bought, preserved in brine

3 large onions, finely chopped

4 tablespoons extra virgin olive oil

2 cups
basic brown rice

1 cup fresh dill, chopped

½ cup fresh parsley, chopped

1 bunch green onions, chopped

3 tablespoons
crispy pine nuts

juice and grated rind of 2 lemons

sea salt and pepper

Rinse grape leaves and spread on paper towels to drain. Saute onions in olive oil until soft. Remove from heat and stir in remaining ingredients. Place the grape leaves on a board, shiny sides down, and put 1-2 tablespoons of rice mixture in the center of each leaf. Fold the sides of the leaves to the center, then roll them up tightly, starting from the stem end. Serve with lemon wedges and
yoghurt sauce
.