Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (94 page)

Fats have more than twice as many calories as carbohydrates, foods such as sugar, wheat, potatoes and fruits. Conventional wisdom says that reducing fats in the diet is essential for people who want to lose weight.

That
sounds
logical doesn't it?
But it's not true
. In real life, eating fats helps you lose weight—but only if you make a deep cut in the carbohydrates you eat. Fats have more calories, but fats satisfy your hunger four or five times as much as carbohydrates. That's one of several reasons why eating fats helps people lose weight. H. L. Newbold, MD
Type A Type B Weight Loss Book

ALL-DAY BEEF STEW

Serves 6-8

3 pounds stew beef, cut into

1-inch pieces 1 cup red wine

3-4 cups
beef stock

4 tomatoes, peeled, seeded and chopped or 1 can tomatoes

4 tablespoons tomato paste

6 whole cloves

½ teaspoon black peppercorns

several sprigs fresh thyme, tied together

2 cloves garlic, peeled and crushed

2-3 small pieces orange peel

8 small red potatoes

1 pound carrots, peeled and cut into sticks

sea salt and pepper

This recipe and the two following are ideal for working mothers. The ingredients can be assembled in about fifteen minutes in the morning—or even the night before. The family will come home to wonderful smells permeating the house and a delicious dinner waiting.

To peel tomatoes, see
Kitchen Tips and Hints
. Marinate meat in red wine overnight. Place all ingredients except for potatoes and carrots in a flameproof casserole and cook gently in a 250-degree oven for about 12 hours. (You may also use a crock pot set at medium temperature.) Add carrots and potatoes 3 hours before serving. Season to taste.

What dietary changes have caused Americans to suffer more cancer and heart disease since the turn of the century? It is true that we consume more beef—79 pounds per person per year versus 54 in 1909, a 46 percent increase—but poultry consumption has increased a whopping 280 percent, from 18 pounds per person per year to 70. Consumption of vegetable oils, including those that have been hydrogenated, has increased 437 percent, from 11 pounds per person per year to 59; while consumption of butter, lard and tallow has plummeted from 30 pounds per person per year to just under 10. Whole milk consumption has declined by almost 50 percent, while lowfat milk consumption has doubled. Consumption of eggs, fresh fruits (excluding citrus), fresh vegetables, fresh potatoes and grain products has declined; but consumption of sugar and other sweeteners has almost doubled. Why, then, do today's politically correct dietary gurus continue to blame beef consumption for our ills? Is it because it is the one wholesome food that has shown an increase over the past ninety years? SWF

ALL-DAY SPICY STEW

Serves 6-8

3 pounds beef, cut into 1-inch cubes

juice of 2 lemons

4 tomatoes, peeled, seeded and chopped or 1 can tomatoes

2 tablespoons tomato paste

2 medium onions, chopped

3 cups
beef stock

¼ teaspoon ground coriander

2 cloves garlic, peeled and chopped

½ teaspoon dried green peppercorns, crushed

½ teaspoon ground allspice

2 teaspoons chili powder

¼ teaspoon cayenne pepper

sea salt

To peel tomatoes, see
Kitchen Tips and Hints
. Marinate beef overnight in lemon juice. Place all ingredients except salt in an flameproof casserole or crock pot and and cook gently in a 250-degree oven for about 12 hours. (You may also use a crock pot set at medium temperature.) Season to taste. Serve with
Mexican rice
or corn tortillas.

Under the stress of the industrial depression, the family dietary of the children we studied was very deficient. They were brought to a mission where we fed them one reinforced meal at noon for six days a week. . .. It is important to note that the home nutrition, which had been responsible for the tooth decay, was exceedingly low in body building and repairing material while temporarily satisfying the appetite. It usually consisted of highly sweetened strong coffee and white bread, vegetable fat, pancakes made of white flour and eaten with syrup, and doughnuts fried in vegetable fat. . .. The nutrition provided these children in this one meal included the following foods. About four ounces of tomato juice or orange juice and a teaspoonful of a mixture of equal parts of a very high-vitamin natural cod liver oil and an especially high-vitamin butter was given at the beginning of the meal. They then received a bowl containing approximately a pint of very rich vegetable and meat stew made largely from bone marrow and fine cuts of tender meat. The meat was usually broiled separately to retain its juice and then chopped very fine and added to the bone marrow meat soup, which always contained finely chopped vegetables and plenty of very yellow carrots; for the next course they had cooked fruit, with very little sweetening, and rolls make from freshly ground whole wheat, which were spread with the high-vitamin butter. The wheat for the rolls was ground fresh every day in a motor driven coffee mill. Each child was also given two glasses of fresh whole milk. The menu was varied from day to day by substituting for the meat stew, fish chowder or organs of animals. . .. Clinically this program completely controlled the dental caries of each member of the group. . .. Several incidents of special interest occurred. Two different teachers came to me to inquire what had been done to make a particular child change from one of the poorest in the class in capacity to learn to one of the best. Dental caries is only one of the many expressions of our modern deficient nutrition. Weston Price, DDS
Nutrition and Physical Degeneration

BEEF STEW WITH CHILES

Serves 6-8

3 pounds beef cut into 1-inch cubes

juice of 2 lemons

2-3 cups
beef stock

2 onions, chopped

1 cup green chiles (mild or hot), chopped

2 cloves garlic, peeled and mashed

2 teaspoons oregano

1½ teaspoon ground cumin

2 tablespoons fish sauce (
Fermented Fish Sauce
)

2 tablespoons arrowroot powder mixed with 2 tablespoons filtered water

sea salt

Marinate beef overnight in lemon juice. Place all ingredients, except arrowroot mixture and salt, in a flameproof casserole and cook gently in a 250-degree oven for about 12 hours. (You may also use a crock pot set at medium temperature.) Remove casserole to the stove over a low flame. Spoonful by spoonful, add arrowroot mixture until desired thickness is obtained. Season to taste. Serve with barley
casserole
.

BEEF STIR-FRY STEW

Serves 6

1 pound stewing beef, cut into small pieces

juice of 2 oranges

6 tablespoons extra virgin olive oil or lard

1 cup crispy almond slivers (
Crispy Almonds
)

1 bunch green onions, sliced on an angle

2 large carrots, peeled and cut into a julienne

1 red bell pepper, seeded and cut into a julienne

1 cup broccoli cut into flowerets

2 cloves garlic, finely chopped

1 teaspoon grated ginger

grated rind of 2 oranges

1 tablespoon Rapadura (see
Guide to Natural Sweeteners
)

¼ teaspoon red pepper flakes

4 tablespoons naturally fermented soy sauce

¹
/
₈
cup rice vinegar

2-3 cups
beef stock

3 tablespoons arrowroot mixed with 3 tablespoons filtered water

Marinate beef in orange juice for several hours. Remove beef and pat pieces dry with paper towels. Mix stock with vinegar, soy sauce, pepper flakes, grated orange rind, ginger, Rapadura and garlic and set aside. In a heavy skillet or wok, brown beef in half the olive oil or lard in small batches. Using a slotted spoon, transfer beef to a bowl and reserve. Add more oil or lard and saute almonds a minute or two. Remove with slotted spoon. Add more oil or lard and saute onions, carrots and pepper about 2 minutes. Add sauce mixture and bring to a boil. Return beef and almonds to pan and mix well. Add arrowroot mixture and simmer a minute or so until sauce thickens. Add broccoli and simmer until tender.