Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (124 page)

CHEESE SOUFFLE

Serves 6

6 eggs, separated, at room temperature

6 tablespoons butter

6 tablespoons unbleached flour

1 cup good quality cream, not ultrapasteurized mixed with

1 cup water, warmed

1 cup grated Swiss cheese

1 cup grated Parmesan cheese

sea salt and pepper

Melt butter in a heavy saucepan. Add flour and stir with a wooden spoon for several minutes until flour turns light brown. Gradually add warm cream and water mixture, beating with a wire whisk until the mixture thickens. Remove from heat and stir in the egg yolks, one at a time, and then the cheese. Season to taste. Place egg whites in a very clean glass or stainless steel bowl, add a pinch of sea salt and beat until stiff. Gently fold egg yolk mixture into egg whites and pour into a buttered, 2-quart souffle dish. Place in a preheated 400-degree oven, lower heat to 350 degrees and bake for 40 to 45 minutes. Serve immediately.

By far the most efficient plant food that I have found for producing the high-vitamin content in milk is rapidly growing young wheat and rye grass. Oat and barley grass are also excellent. In my clinical work, small additions of this high-vitamin butter [from cows feeding on growing grass] to otherwise satisfactory diets regularly checks tooth decay when active and at the same time improves vitality and general health. . .. Similarly the value of eggs for providing fat-soluble vitamins depends directly upon the food eaten by the fowl. The fertility of the eggs also is a direct measure of the vitamin content, including vitamin E. Weston Price, DDS
Nutrition and Physical Degeneration

WELSH RAREBIT

Serves 3-4

1 tablespoon butter

2 ½ cups raw Cheddar cheese, grated

¼ teaspoon sea salt

¼ teaspoon dry mustard

dash of cayenne pepper

1 teaspoon fish sauce (
Fermented Fish Sauce
)

½-¾ cup heavy cream

2 egg yolks

Melt butter in a container set in simmering water. Add the cheese and stir until melted. Stir in salt, mustard, cayenne pepper and fish sauce. Slowly add the cream, stirring constantly, and stir until the mixture is hot. Remove the container from water and beat in egg yolks. To serve, ladle onto
triangle croutons
.

A number of studies reveal that the elimination of eggs from the diet does not lower the risk of coronary heart disease. One study, conducted by Cuyler Hammond and Lawrence Garfinkel of the American Cancer Society, involved 804,409 individuals who had no previous history of coronary heart disease. They were divided into two groups. One group was made up of those who ate five or more eggs each week in addition to eggs used in preparing other foods. The second group ate no eggs or less than four per week. The death rate from heart attacks and strokes was higher in the second group. H. Leon Abrams
Vegetarianism: An Anthropological/Nutritional Evaluation

As sandwiches are a fixture on the American food scene, we should make every attempt to prepare them with nutritious ingredients. Fundamental to this effort is avoidance of the usual sandwich ingredients—preserved meats, condiments containing sugar and polyunsaturated oils, processed cheeses and unsuitable breads.

It is, in fact, modern bread that makes the sandwich possible and palatable. Old style, sourdough, slow-rise breads are too dense and hard for sandwich lovers; it was the advent of baker's yeast that allowed bakers to produce softly spongy and uniform bread for sandwiches. Baker's yeast produces a quick rise in bread in a very short period of time so that phytates in whole grains are not properly neutralized. Thus, both commercial whole grain and refined flour sandwich breads present health risks, especially when so many dough conditioners and preservatives are added, as is the custom.

However, there are compromise breads available that will serve for sandwiches. They are, unfortunately, all made with baker's yeast; but the grains are first allowed to sprout or sour. Look for sourdough or sprouted grain sandwich breads, preferably made with a variety of grains, in the freezer compartment of your health food store, or use our
yeasted buttermilk bread
Pita bread has the opposite profile—it is not made with yeast; but, unfortunately, the dough is not allowed to sour. It should be avoided by those with grain allergies. It would be a shame, however, to prohibit pita bread altogether, as it makes such a great pocket for sandwich fillings.

Make an effort, then, to obtain nutritious bread and use it to produce sandwiches featuring fresh meats, marinated fish, nut butters, raw cheeses, sprouts, fresh and fermented vegetables, avocado, fresh butter, homemade mayonnaise and other spreads with a high-enzyme content.

Sandwiches in lunch boxes may be accompanied by fresh fruit, homemade cookies, crispy nuts,
trail mix
, raw vegetables and a thermos of homemade
ginger ale
,
apple cider
or other refreshing lacto-fermented beverage.
Samosas
,
empanada
and
breaded chicken breasts
also make nice lunch-box fare.

NUT BUTTER SANDWICHES

Use peanut, cashew or almond butter (
peanut butter
) with naturally sweetened jam,
apricot butter
or raw honey.

TUNA SANDWICHES

Use
simple tuna salad
or
tuna tahini salad
. Spread bread with
mayonnaise
or mashed avocado and fill with choice of
small seed sprouts
, thinly sliced tomato and lettuce.

TURKEY OR CHICKEN SANDWICHES

Used leftover turkey or chicken or buy a whole turkey breast and bake in the oven. Slice thinly. Spread bread with butter,
mayonnaise
or
Creole mayonnaise
. Fill with choice of thinly sliced tomato,
small seed sprouts
, lettuce, thinly sliced red onions or sliced avocado.

CHICKEN SALAD SANDWICH

Spread bread with
curried mayonnaise
and fill with
curried chicken salad
.

REUBEN SANDWICH

This delicious sandwich is composed of four fermented foods—five if you use cultured butter. Spread sourdough bread with butter and fill with thinly sliced
corned beef
, thinly sliced Swiss cheese and
sauerkraut
. Saute sandwich lightly on both sides in a small amount of butter or extra virgin olive oil until lightly browned and the interior is slightly warmed.

It seems that our contemporaries have little time to prepare nice meals—frozen foods, canned foods, fast foods have invaded our supermarkets and our restaurants.

We misunderstand our ancestors when we think that they could spend hours and hours preparing their meals. The old cook books may give this impression but these books were for the upper classes that could afford to hire cooks. Among the peasants, the women worked in the fields and there remained little time in the evenings to prepare dinner. At noon, the men often ate in the fields. For lunch they needed foods that were easily prepared—they needed "fast food"—and for dinner they ate one course meals, invariably something simple.

Many fermented foods can be eaten without any preparation—bread, cheese, sausage, lacto-fermented vegetables, olives, anchovies, fish and soy sauces, and many others.

After all, we didn't have to wait for the Americans to invent the cheese sandwich—a fermented fast food that is delicious as well as nutritious as long as the bread and the cheese are of good quality (increasingly rare these days because the fermentation process has been industrialized and therefore denatured).

The Russians also invented fast food—long before the Americans. When Turgenov's hunter arrives without warning at the peasant's cottage, he is invariable offered rye bread, cheese, pickled cucumbers and kvass—three fermented foods and one fermented drink always ready to be served to the passing guest. Claude Aubert
Les Aliments Fermentes Traditionnels

ROAST BEEF SANDWICHES

Use thinly sliced roast beef with choice of thinly sliced red onions,
small seed sprouts
, avocado or lettuce. Spread bread with butter,
Creole mayonnaise
,
horseradish sauce
or mustard.

VEGETABLE SANDWICHES

Spread bread thickly with butter and fill with thinly sliced radishes, thinly sliced red onion, thinly sliced cucumber or a combination. Cucumber also goes well with homemade cream cheese
Whey and Cream Cheese
.

RAW CHEESE SANDWICHES

Spread bread with butter or
mayonnaise
. Fill with thinly sliced raw cheese. Raw Cheddar cheese goes nicely with
raisin chutney
. Raw Monterey Jack cheese goes well with
cortido
.

HERB FRITATA SANDWICH

Spread bread with butter or
mayonnaise
and fill with
thin herb fritatas
.

MARINATED FISH SANDWICHES

Place sliced
marinated salmon
, drained and flaked
pickled salmon
or
pickled mackerel or herring
on toasted bread spread with homemade cream cheese
Whey and Cream Cheese
, butter,
mayonnaise
,
Creole mayonnaise
or
cream cheese-flax spreads
. A small amount of pickled vegetable, such as
sauerkraut
or
pickled daikon radish
, may be added as fill.

MEAT LOAF SANDWICH

Spread bread with
mayonnaise
or homemade
ketchup
and fill with sliced
spicy meat loaf
and thinly shredded romaine lettuce.

A few decades ago, the late Gena Larson, nutritionist at Helix High School in La Mesa, California, shifted school lunches from junk foods to whole grain breads and rolls, raw certified milk and to fresh fruits and vegetables.

School marks shot up dramatically, and sports records that had stood for years were broken by athletes. Additionally, sports injuries declined sharply with far fewer broken bones than ever before. James F. Scheer
Health Freedom News

PITA BREAD SANDWICHES

Fill whole wheat pita bread with any of the following combinations:

Falafel
,
tahini sauce
and thinly sliced cucumber and tomato.

Mazalika
,
tahini sauce
and thinly sliced cucumber and tomato.

curried chicken salad
.

Grated raw cheese, shredded lettuce and
salsa
.

Sliced chicken or turkey,
mayonnaise
or
tahini sauce
, shredded lettuce and thinly sliced tomato.

Simple tuna salad
,
mayonnaise
, avocado, thinly sliced tomato and
small seed sprouts
.

Oriental red meat salad
.

ROLL UPS

Use sprouted whole wheat tortillas and roll up with any of the following combinations:

Cream cheese-flax spreads
,
marinated salmon
, dill sprigs and thinly sliced onion.

Creole mayonnaise
, thinly sliced chicken or turkey,
small seed sprouts
and thinly sliced tomato.

Mexican
chicken breasts
, sliced across the grain,
guacamole
and
chismole
.

Thinly sliced roast beef,
egg mustard sauce
and thinly sliced onion.

"Doctor, is my baby all right?" is the first question of almost every woman when her child is born. I myself have heard the question thousands of times. If every mother's greatest wish is to have a truly healthy baby, why (in most cases) does she take such poor care of herself before the baby is born? And why does she feed her child from infancy to adulthood so improperly that illness inevitably results?

This century has been called "The Century of the Child" because of the tremendous interest in the physical and psychological growth of children. But as we look around us, where are these radiantly healthy children? Certainly their parents are anxious to rear healthy youngsters. Some eight thousand books on child care have been published in the last twenty-five years. Why then are the offices of the country's thousands of pediatricians and general practitioners filled with runny-nosed, tired, allergic, feverish, rundown, anemic, bespectacled, acne-ridden, too thin or obese children? The answer is simple:

(1) The mother's body was no fit environment for the child because her system was filled with waste products from improper food, drug residues, coffee acids, the poisons of cigarettes and alcohol.

(2) The growing child is improperly fed, spends too much time watching television, is driven everywhere instead of walking and devotes too little time to exercising in fresh air. Henry Bieler, MD
Food Is Your Best Medicine