Eat Fat, Lose Fat (32 page)

Let salted eggplant and zucchini sit for about 1 hour. Rinse in a colander and drain. Wrap in a kitchen towel and squeeze out excess moisture. Heat oil blend in large sauté pan over medium heat. Add garlic, mustard seeds, and cumin seeds; cover and cook for 1 minute. Add vegetables and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add coconut cream and yogurt and cook uncovered, stirring frequently, about 10 minutes, or until the sauce thickens.

Smoothies

Place berries in a food processor and process to a puree. Add yogurt or kefir, maple syrup, and egg yolks and process until smooth. With the motor running, slowly add the coconut oil.

Quick and Easy Weight Loss version:
Use a pinch of stevia powder in place of maple syrup (444 calories).

Place banana in food processor and process to a puree. Add remaining ingredients and process to a puree. Add enough water to obtain desired consistency.

Quick and Easy Weight Loss version:
Use a pinch of stevia powder in place of maple syrup (562 calories).

Grains

Most of our grain recipes call for soaking to make the grains more digestible and neutralize phytic acid and enzyme inhibitors. The one exception is brown rice, which we cook for a long time in mineral-rich stock. Rice contains lower amounts of phytic acid and enzyme inhibitors than other grains, and these inhibitors are more easily neutralized in rice than in other grains.

Several recipes call for freshly ground whole-grain flour. Ideally, you would grind your own flour from whole-wheat berries at home, using a grain grinder, to be sure that the flour is fresh. If you buy whole-grain flour in a store, be sure to store it in the refrigerator or freezer.

Warm butter in a heavy, flameproof casserole over medium heat. Open cardamom pods and add to the casserole. Add rice to casserole and sauté, stirring constantly, until rice begins to turn whitish or milky, about 5 minutes. Pour in coconut milk and chicken stock, add salt and saffron, and bring to a rolling boil. Boil, uncovered, for about 10 minutes, or until water has reduced to level of the rice. Reduce heat to lowest setting, cover pot tightly, and cook for at least 1½ hours, or as long as 3 hours, if possible. Do not remove lid during cooking.

This is a delicious party dish served with pork or chicken.

Warm ghee in a medium skillet over medium heat. Add cashews and raisins and sauté about 5 minutes. Stir in nutmeg, cardamom, and sweetener and sauté, stirring, until sweetener dissolves. Fold cashew mixture and coconut into hot rice.

Mix all ingredients together in a large bowl. The rice can be pressed into a ring mold and inverted for serving.

Melt butter in a heavy, flameproof casserole over medium heat. Add rice and sauté, stirring constantly, until rice begins to turn whitish or milky, about 5 minutes. Pour in coconut milk and chicken stock, add salt, and bring to a rolling boil. Boil, uncovered, for about 10 minutes, or until water has reduced to the level of the rice. Reduce heat to lowest setting, cover tightly, and cook for at least 1½ hours, or as long as 3 hours. Do not remove lid during cooking.

While rice is cooking, warm clarified butter in a small skillet. Add mustard seeds, cashews, turmeric, and jalapeños and cook for 5 minutes, or until soft. Fold into cooked rice, along with cilantro and lime juice. Cook rice another 5 to 10 minutes and serve.

These pancakes cook more slowly than unsoaked whole-grain flour or white flour pancakes. The texture will be chewy but light and the taste pleasantly sour. Serve with melted butter and maple syrup or raw honey. Leftover pancakes can be put in an oven set at 200°F and allowed to dry out to make crispy pancakes, which are delicious with
Coconutty Butter
.

Soak flour in kefir in a warm place for 12 to 24 hours. Stir in remaining ingredients and thin with water to desired consistency. Brush a griddle or cast-iron skillet with a little butter, heat, and cook pancakes about 5 minutes on each side or until nicely browned.

For best results, use stoneware muffin tins. The muffins will rise nicely but sink back down as they cool. The result is a dense, chewy muffin.

Soak flour in yogurt in a warm place for 12 to 24 hours. Muffins will rise better if soaked for 24 hours. Preheat oven to 325°F. Blend in remaining ingredients. Pour into well-buttered and floured muffin tins (preferably stoneware), filling about three-quarters full. Bake for about 45 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack before removing muffins.

If you have the time to make your own crackers, these will be superior to anything you can buy in the store. Unfortunately, as of this writing, there is no brand of commercial crackers made with coconut oil.

Mix flour with yogurt and leave in a warm place for 12 to 24 hours. Preheat oven to 200°F. Place soaked flour, salt, baking powder, and ¼ cup coconut oil in a food processor and process until well blended. Roll out to about
¹
/
₁₆
inch on a pastry cloth dusted with white flour to prevent sticking. Cut into 2-inch squares with a knife. Place on an oiled cookie sheet, brush with remaining ¼ cup coconut oil, and bake in oven (or a dehydrator) for several hours, or until completely dry and crisp. Store in an airtight container in the refrigerator.

Warm oil blend in a large, heavy skillet over medium heat. Add popcorn, cover tightly, and cook, shaking constantly until popping starts. Lower heat slightly and cook, shaking, until popping dies away. (If using a popper, place oil blend and corn in the popper and proceed according to instructions.) Transfer popcorn to a large bowl. Dribble on melted coconut oil and shake on salt. Mix well and serve.

This ingenious granola recipe is the invention of Sonja Kepford, a Weston A. Price Foundation chapter leader. The oats are soaked in a yogurt mixture and then slow-baked in a warm oven or a dehydrator. Granola is very caloric and should be avoided by those trying to lose weight, as well as by those who have a poor tolerance of grains.