Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... by Sally Fallon, Pat Connolly, Phd. Mary G. Enig
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sulphur and selenium.
The traditional use of garlic for the prevention of blood clots also has recently been corroborated by science. Researches have identified a substance called adenosine in garlic oil that breaks down a blood-clot-promoting protein called fibrin. SWF
PICKLED GARLIC
Makes 1 quart
about 12 heads garlic
2 teaspoons dried oregano
2 teaspoons sea salt
2 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 2 teaspoons salt)
Remove outer skin and set garlic heads in a 300 degree oven and bake until heads open and cloves can be easily removed. Place cloves in a quart-sized, wide-mouth mason jar. Mix oregano, salt and whey with ½ cup of water. Pour over garlic, adding more water if necessary to cover the garlic. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Using the food of the host as a culture medium, the quantity of enzymes produced by these countless bacteria must be considerable and they are placed at the selective disposal of the organism. It cannot be denied that bacteria are efficient and prolific enzyme producers since highly active bacterial enzymes are being used regularly in industry. Edward Howell, MD Food Enzymes for Health and Longevity
PICKLED CUCUMBERS
Makes 1 quart
4-5 pickling cucumbers or 15-20 gherkins
1 tablespoon mustard seeds
2 tablespoons fresh dill, snipped
1 tablespoon sea salt
4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon salt)
1 cup filtered water
Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Variation: Pickled Cucumber Slices
Wash cucumbers well and slice at ¼ inch intervals. Proceed with recipe. Pickles will be ready for cold storage after about 2 days at room temperature.
Lacto-fermented cucumbers and cornichons [small cucumbers] are very refreshing and far less acid than pickles conserved in vinegar—one never grows tired of them. In classic cooking, these cornichons always go with meat courses and with sausages and preserved meats; a wise habit since this vegetable is able to dissolve precipitates of uric acid and thus prevents the formation of stones, often caused by meats and sausages, foods rich in uric acid. Claude Aubert Les Aliments Fermentes Traditionnels
A 1999 study published in the Lancet found that consumption of lacto-fermented vegetables was positively associated with low rates of asthma, skin problems and autoimmune disorders in Swedish children attending a Waldorf school. The same study found that use of raw milk and avoidance of vaccinations added to the protective effects. SWF
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PEASANT LUNCH
Sour Dough Bread with Cultured Butter
Raw Cheddar Cheese
Pickled Herring
Pickled Garlic Pickled Cucumbers
Kvass
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PICKLED BEETS
Makes 1 quart
12 medium beets
seeds from 2 cardamom pods (optional)
1 tablespoon sea salt
4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon salt)
1 cup filtered water
Prick beets in several places, place on a cookie sheet and bake at 300 degrees for about 3 hours, or until soft. Peel and cut into a ¼-inch julienne. (Do not grate or cut the beets with a food processor—this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid.) Place beets in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Combine remaining ingredients and pour over beets, adding more water if necessary to cover the beets. The top of
The traditional use of garlic for the prevention of blood clots also has recently been corroborated by science. Researches have identified a substance called adenosine in garlic oil that breaks down a blood-clot-promoting protein called fibrin. SWF
PICKLED GARLIC
Makes 1 quart
about 12 heads garlic
2 teaspoons dried oregano
2 teaspoons sea salt
2 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 2 teaspoons salt)
Remove outer skin and set garlic heads in a 300 degree oven and bake until heads open and cloves can be easily removed. Place cloves in a quart-sized, wide-mouth mason jar. Mix oregano, salt and whey with ½ cup of water. Pour over garlic, adding more water if necessary to cover the garlic. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Using the food of the host as a culture medium, the quantity of enzymes produced by these countless bacteria must be considerable and they are placed at the selective disposal of the organism. It cannot be denied that bacteria are efficient and prolific enzyme producers since highly active bacterial enzymes are being used regularly in industry. Edward Howell, MD Food Enzymes for Health and Longevity
PICKLED CUCUMBERS
Makes 1 quart
4-5 pickling cucumbers or 15-20 gherkins
1 tablespoon mustard seeds
2 tablespoons fresh dill, snipped
1 tablespoon sea salt
4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon salt)
1 cup filtered water
Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Variation: Pickled Cucumber Slices
Wash cucumbers well and slice at ¼ inch intervals. Proceed with recipe. Pickles will be ready for cold storage after about 2 days at room temperature.
Lacto-fermented cucumbers and cornichons [small cucumbers] are very refreshing and far less acid than pickles conserved in vinegar—one never grows tired of them. In classic cooking, these cornichons always go with meat courses and with sausages and preserved meats; a wise habit since this vegetable is able to dissolve precipitates of uric acid and thus prevents the formation of stones, often caused by meats and sausages, foods rich in uric acid. Claude Aubert Les Aliments Fermentes Traditionnels
A 1999 study published in the Lancet found that consumption of lacto-fermented vegetables was positively associated with low rates of asthma, skin problems and autoimmune disorders in Swedish children attending a Waldorf school. The same study found that use of raw milk and avoidance of vaccinations added to the protective effects. SWF
----
PEASANT LUNCH
Sour Dough Bread with Cultured Butter
Raw Cheddar Cheese
Pickled Herring
Pickled Garlic Pickled Cucumbers
Kvass
----
PICKLED BEETS
Makes 1 quart
12 medium beets
seeds from 2 cardamom pods (optional)
1 tablespoon sea salt
4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon salt)
1 cup filtered water
Prick beets in several places, place on a cookie sheet and bake at 300 degrees for about 3 hours, or until soft. Peel and cut into a ¼-inch julienne. (Do not grate or cut the beets with a food processor—this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid.) Place beets in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Combine remaining ingredients and pour over beets, adding more water if necessary to cover the beets. The top of
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