Recipes: Healthy Food

"Read old recipe books for the fun and savings of making your own nutritious food. Change the recipes to avoid processed ingredients.

Dairy Foods

Dairy products should be avoided in general use, why are humans the only creatures who do not ween themselves but just go on to use another creatures milk instead. Crazy when you think about it!!!

Dairy products should contain at least 2% fat to enable you to absorb the calcium in them.
All milk should be sterilized by boiling it for 10 seconds. If it makes mucous, you are either allergic or you have a chronic respiratory infection which you need to try and clear up.

General Tips

Change brands every time you shop to prevent the same pollutants from building up in your body.

If frying or cooking with fat, generally use only olive oil, except for deep frying, use a good quality soya or sunflower oil, not something called vegetable oil (this is usually of low quality and is generally rapeseed oil which has a whole host of health problems associated with it. Butter or lard (the BHT and BHA preservatives in lard are ok except for seizure sufferers) are are alternatives for those who eat dairy or meat products. There are a few other vegetable oils that are fine (see good food oils page), but they are generally too expensive for everyday use. Mix them though, for added flavour in your dishes. Never use margarine, or other hydrogenated fats (there are are a few brands of margarine that are OK, mainly found in health food shops, that do not contain hydrogenated fats etc). Do not cook over flames or grill, even when electric.

Eat lots of fresh fruits and vegetables. Wash them off only with cold tap water, not commercial food "wash." Scrub hard with a stiff bristled brush. Then cut away blemishes. If you do not buy organic produce then always peel potatoes, apples, and carrots. Modern dirt is full of chemicals and is toxic to you.

Be sure to drink plenty of plain water throughout the day, especially if it is difficult for you to drink it with your meals. If you don't like the taste of your own tap water, try to get it from a friend with newer plumbing. Use a polyethylene (opaque) water jug from a grocery store to transport it. Never drink water that has been run through a water softener or copper plumbing or has traveled through a long plastic hose. Don't drink water that has stood in a container for a day. Dump it and sterilize the container. To further improve flavour and to dechlorinate attach a small faucet filter made of carbon only. Or buy a filter pitcher. Don't drink water that has stood in the filter pitcher very long, either.

 

Sweetening and Flavouring

Brown sugar. Although against all sugar from a health standpoint, testing reveals no benzene, propyl alcohol, wood alcohol. However it does contain sorghum mould and must be treated with vitamin C to detoxify it. Add 1/4 tsp. to a 1 pound package; knead until well mixed.

Concentrated apple juice makes a good alround sweetener for drinks and cooking/baking, preferably organic

Maple Syrup. Add vitamin C to newly opened bottle, 1/4 tsp. to retard mould. Keep refrigerated and use promptly.

Frutose. Usefull where a neutral flavour is required, such as in tea and coffee, naturally absorbed by the body, unlike sucrose. Has a laxative effect when used in quantity though.

Flavouring. Use maple, vanilla (both natural and artificial), and any pure spice. They are free of moulds and solvents.

Honeys. Get at least 4 flavours for variety: linden blossom, orange blossom, plain clover and local or wild flower honey. Add vitamin C to newly opened jar to detoxify ergot mould (1/4 tsp. per pint).

Jams and jellies. They are not safe unless homemade.

Fruit syrup. Use one package of frozen fruit, such as cherries, blueberries or raspberries. Let thaw and measure the amount in cups (it might say on the package). Add an equal amount of clover honey to the fruit. Also add 1/4 tsp. vitamin C powder. Mix it all in a quart canning jar and store in the refrigerator. Use this on pancakes, cereal, plain yogurt and homemade ice cream too. Use to make your own flavoured beverages in a seltzer maker or to make soda pop. If you wish to use fresh fruit, bring it to a boil to sterilize. Use it up in a few days or boil to sterilize it again.
Note for diabetics
Diabetics must not use artificial sweeteners. Nor can they use all the sweeteners listed. Try stevia powder instead.

Preserves

Keep 3 or 4 kinds on hand, such as peach, pineapple, and pear. Peel and chop the fruit. It should not have any bruises. If you use a metal knife, rinse the fruit lightly afterwards. Add just enough water to keep the fruit from sticking as it is cooked (usually a few tablespoons). Then add an equal amount of honey, or to taste and heat again to boiling. Put in sterile jars in refrigerator. Make marmalade the same way, slicing the fruit and peel thinly. Always add vitamin C powder to a partly used jar to inhibit mould. Never use up part mouldy fruit by making preserves out of it. Throw it out.

Salad Dressing

1/2 cup olive oil
1/4 cup fresh lemon juice or white distilled vinegar
1 tsp. thyme, fenugreek or both (capsules are freshest)
1 tsp. vitamin C powder
1/2 tsp. brown sugar

Combine the ingredients in a clean salad dressing bottle. Shake. Refrigerate. The basic recipe is the oil and vinegar in a 2:1 ratio. After mixing these, add any pure spice desired. Or add fresh tomato chunks for creaminess.

Mayonnaise

2 large egg yolks to
275ml (½pt) olive oil,
1-2 tablespoons lemon juice or wine vinegar,
salt and pepper.

Put yolks, salt and pepper in a bowl and whip together. Drip in the olive oil stirring well all the time. As the mayonnaise begins to thicken speed up the rate at which you add the oil. Finally mix in the lemon juice and adjust the seasoning. (If it curdles, break a fresh yolk into a clean bowl and slowly add the curdled mixture to it.)

Soups

All homemade soups are nutritious and safe, provided you use no processed ingredients (like bouillon), or make them in metal pots. Use herbs and aluminum-free salt to season. Always add a dash of vitamin C or tomato juice or vinegar to draw out calcium from soup bones for you to absorb.

Fish and Seafood Recipe

Any kind of fish or seafood is acceptable, provided it is well-cooked. Don't buy food that is already in batter. The simplest way to cook fish is to either to steam it or poach it (traditionally in milk, but water is fine). It can be taken straight from the freezer, rinsed, and placed in 1/4 inch of milk (unboiled is fine) or water in the frying pan. Heat until it is cooked. Turn over and repeat. Throw away the milk if used. Serve with fresh lemon and herbs.

Baked Apples

Peel and core carefully. Remove all bruises (this is where the patulin is). Cut in bite-sized pieces, add a minimum of water and cook or bake minimally. Add a squirt of lemon juice when done. Serve with cinnamon, whipping cream and honey.
Commercial ice creams are loaded with benzene and other solvents. Fortunately there are ice cream makers that do everything (no cranking)! Or try our recipe which uses a blender. Be sure not to add store bought flavours, except vanilla or maple.

Cookies, cakes and pies

Bake them from scratch, using unprocessed ingredients. Use simple recipes from old cook books. Use wholemeal flour though, not white flour or 81% flour that only has the coarse bran removed not the nutritious wheatgerm.

Because commercial cold cereals are very convenient, but have solvents, here are two replacements.

Two Granolas

7 cups rolled oats (old fashioned, not quick)
1 tsp. salt
1 cup wheat germ (fresh, not defatted)
1/2 cup honey
1/2 cup sunflower seeds, immaculate quality
1/2 cup milk (no need to sterilize, it is being baked)
1/2 cup melted butter
1 cup raisins, rinsed in vitamin C water

Mix dry ingredients together. Mix liquid ingredients and add gradually, while tossing until thoroughly mixed. Place in large un-greased pans and bake in slow (250deg) oven. Stir occasionally, baking until brown and dry, usually 1-2 hours. Store in airtight container in freezer.

6 cups rolled oats
1/2 cup raw wheat germ
1 cup sesame seeds
1 cup sunflower seeds (raw, unsalted)
1 tsp. cinnamon
1/2 cup melted butter
1/2 cup honey
Preheat oven to 250deg. Toss all ingredients in mixing bowl. Spread thinly on a baking sheet and bake 20-25 minutes. Stir often in order to brown evenly. When golden, remove and let cool. Makes 12 cups.

If you would like to add nuts to your granola recipes, rinse them in cold tap water first, to which vitamin C powder has been added (1/4 tsp. per pint). This removes aflatoxins.

Peanut Butter

Use fresh unsalted roasted peanuts - they will be white on the first day they arrive at the health food store from the distributor. (Ask when they will arrive.) Or shell fresh roasted peanuts yourself, throwing away all shriveled or darkened nuts. Grind adding salt and vitamin C (1/4 tsp. per pint) as you go. For spreadability, especially for children, grind an equal volume of cold butter along with the peanuts. This improves spreadability and digestability of the hard nut particles. This will probably be the most heavenly peanut butter your mouth has ever experienced.