Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... by Sally Fallon, Pat Connolly, Phd. Mary G. Enig Page B
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peppers 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.
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EGYPTIAN SUPPER
Mazalika
Falafel
Tahini Sauce
Pita Bread
Tomato Cucumber Salad
Pickled Turnips
Rice Milk
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PICKLED GINGER
Makes 1 quart
about 3 pounds fresh ginger root
1 tablespoon sea salt
4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon sea salt)
1 cup filtered water
Peel ginger and slice very thinly. Place in a large bowl and pound lightly with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down lightly with a pounder or meat hammer. Mix water with salt and whey and pour into jar, adding more water if necessary to cover the ginger. The top of the ginger 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.
The digestive process has two distinct features: one is the breaking down of ingested foods; the other is the building up of nutrients needed by the body. If the breaking down is incomplete, the building up cannot proceed correctly. In reality we nourish ourselves not by what we eat but by what we are capable of breaking down and transforming into nutrients the body can use. Of great importance in this process is the role played by the aromatic substances that are formed during lacto-fermentation. The aroma of lacto-fermented foods is the by-product of certain substances present in infinitesimal amounts but essential for the ultimate assimilation of the food to the body. Hippocrates expressed this principle with the words Suavia nutriunt —that which smells good nourishes and promotes healing and health. Thus, the role of these substances that make fermented foods taste good goes far beyond that of gustatory pleasure and the stimulation of digestion to our general well being.
What is astonishing is that lactic acid contributes to both processes—that of decomposition and that of reconstruction. On the one hand it supplies digestive juices in the form of organic acids that help break down the foods we eat, and on the other it activates the metabolic processes whereby these foods are transformed into new living substances.
Lacto-fermented foods normalize the acidity of the stomach. If stomach acidity is insufficient, it stimulates the acid producing glands of the stomach, and in cases where acidity is too high it has the inverse effect. Lactic acid helps break down proteins and thus aids in their assimilation by the body. It also aids the assimilation of iron. The decomposition in the stomach of the organic forms of iron depends on the quantity of hydrochloric acid present as well as the amount of vitamin C, which is why sauerkraut and other lacto-fermented vegetables rich in this vitamin have such a favorable influence. . .. lactic-acid activates the secretions of the pancreas, which is particularly important for diabetics. . .. Sauerkraut contains large quantities of choline, a substance that lowers blood pressure and regulates the passage of nutrients into the blood. . .. Choline has another interesting property in that it aids the body in the metabolism of fats. If choline is lacking, fats accumulate in the liver. . .. Sauerkraut also contains acetylcholine which has a powerful effect on the parasympathetic nervous system. It helps reduce blood pressure, slows down the rate of heartbeat, and promotes calmness and sleep. As acetylcholine is destroyed by cooking, raw sauerkraut and its juice is preferable to cooked. Acetylcholine also has a beneficial effect on the peristaltic movements of the intestine. Sauerkraut and other lacto-fermented vegetables thus are recommended for constipation. Annelies Schoneck Des Crudites Toute L'Annee
CORN RELISH
Makes 1 quart
3 cups fresh corn kernels
1 small tomato, peeled,
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EGYPTIAN SUPPER
Mazalika
Falafel
Tahini Sauce
Pita Bread
Tomato Cucumber Salad
Pickled Turnips
Rice Milk
----
PICKLED GINGER
Makes 1 quart
about 3 pounds fresh ginger root
1 tablespoon sea salt
4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon sea salt)
1 cup filtered water
Peel ginger and slice very thinly. Place in a large bowl and pound lightly with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down lightly with a pounder or meat hammer. Mix water with salt and whey and pour into jar, adding more water if necessary to cover the ginger. The top of the ginger 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.
The digestive process has two distinct features: one is the breaking down of ingested foods; the other is the building up of nutrients needed by the body. If the breaking down is incomplete, the building up cannot proceed correctly. In reality we nourish ourselves not by what we eat but by what we are capable of breaking down and transforming into nutrients the body can use. Of great importance in this process is the role played by the aromatic substances that are formed during lacto-fermentation. The aroma of lacto-fermented foods is the by-product of certain substances present in infinitesimal amounts but essential for the ultimate assimilation of the food to the body. Hippocrates expressed this principle with the words Suavia nutriunt —that which smells good nourishes and promotes healing and health. Thus, the role of these substances that make fermented foods taste good goes far beyond that of gustatory pleasure and the stimulation of digestion to our general well being.
What is astonishing is that lactic acid contributes to both processes—that of decomposition and that of reconstruction. On the one hand it supplies digestive juices in the form of organic acids that help break down the foods we eat, and on the other it activates the metabolic processes whereby these foods are transformed into new living substances.
Lacto-fermented foods normalize the acidity of the stomach. If stomach acidity is insufficient, it stimulates the acid producing glands of the stomach, and in cases where acidity is too high it has the inverse effect. Lactic acid helps break down proteins and thus aids in their assimilation by the body. It also aids the assimilation of iron. The decomposition in the stomach of the organic forms of iron depends on the quantity of hydrochloric acid present as well as the amount of vitamin C, which is why sauerkraut and other lacto-fermented vegetables rich in this vitamin have such a favorable influence. . .. lactic-acid activates the secretions of the pancreas, which is particularly important for diabetics. . .. Sauerkraut contains large quantities of choline, a substance that lowers blood pressure and regulates the passage of nutrients into the blood. . .. Choline has another interesting property in that it aids the body in the metabolism of fats. If choline is lacking, fats accumulate in the liver. . .. Sauerkraut also contains acetylcholine which has a powerful effect on the parasympathetic nervous system. It helps reduce blood pressure, slows down the rate of heartbeat, and promotes calmness and sleep. As acetylcholine is destroyed by cooking, raw sauerkraut and its juice is preferable to cooked. Acetylcholine also has a beneficial effect on the peristaltic movements of the intestine. Sauerkraut and other lacto-fermented vegetables thus are recommended for constipation. Annelies Schoneck Des Crudites Toute L'Annee
CORN RELISH
Makes 1 quart
3 cups fresh corn kernels
1 small tomato, peeled,
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