Food Quotes

"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)

Friday, February 13, 2015

How Silly - Revising and Reducing Grandma's Wisdom

I found this cookbook at a thrift shop for a dollar and could hardly wait to look through it. When I got home, anticipating the info therein (so much wisdom of the ancients in one book), I opened up the chapter on eggs and cheese (after all, we do have 14 chickens that are inundating us with eggs). (Continued with next photo.)

So, like I said, I opened up to the chapter on eggs and cheese. I was looking for a breakfast recipe. I read the intro to the chapter (to read the intro below, click on the picture). Wow! Grandma was a great gal. She could whip up anything to please anyone - the hungry farm hands coming in for breakfast or the little crumb-snatchers tugging at her apron or the picnickers at the church outing or the women from the Ladies Aid Society invited by Grandma to a fancy lunch. Yep, Grandma could please them all simply using eggs and cheese. How fun, I thought! So I perused the pages and landed... on this page that had several recipes and this tidbit of...WHAT???

OH NO! The diet dictocrats had struck again - AND RIGHT AT GRANDMA'S HEART, no less! Oh, what dietary wisdom (NOT!). Let's just get rid of all the goodness - all the fat soluble vitamins, all the beautiful color, all the toothsome, savory and complex flavors and all the dense nutrition and call it "a smarter way to eat" Bah humbug!

I leafed back to the first pages of the book to find this unfortunate statement, "Fat, sodium, cholesterol and calories have been reduced where possible, but without jeopardizing the rich, old-fashioned flavor." Yeah, right! They must have either bribed or threatened their taste buds to come to that conclusion. Truth is that not only did they jeopardize the flavor of the all recipes in those reductions, but also the dense nutritional value of the food as well. 

When will we get the simple truth that what God created for us to eat is GOOD - the Bible tells me so in Genesis 1:12. Later after the flood God gave man animal foods to eat, and in presenting him with that gift, He was not compromising. God is only good and does only good.

Nor do we see God forbidding fat (butter, tallow, etc.) in the dietary laws in the Old Testament. Did He tell the Children of Israel to shun cholesterol, good salt and calories? How very silly. He did prohibit certain "unclean" animals, but did not restrict and reduce the way our uniformed professionals have in this day and age. They have made food not only nutritionally void, but oh so boring and tasteless as well. God knows food and He knows our bodies - He created them both. And, by golly, He did a stellar job!

Later, in the New Testament, after Christ had died and risen from the grave and redemption was opened up to the gentiles, all foods were declared "clean" so as to promote unity between all believers - Jews and gentiles. Further more, First Timothy 4:3-4 warns about the end times, when men fall away from the faith. Paul says they will "...forbid marriage and advocate abstaining from foods which God has created to be gratefully shared by those who believe and know the truth. For everything created by God is good (in this context, marriage and food) and nothing is to be rejected if it is received with gratitude..." (Italics added.) When man thinks he can come up with something better than God, it is only because it is so very, very good for his pocketbook! 

Had Grandma reduced, restricted and advocated abstaining from the good tasting and nutrient dense foods that God created for man to eat and enjoy in the ways our "professionals" have today, she would not have had the energy, wisdom or wit to feed and nourish so many diverse groups of hungry people. In fact, she would have been at the clinic undergoing tests to determine why she was feeling so poorly, as are the majority of Americans today who have fallen for the propaganda promoted by the food companies. 

Well, I shall pay no heed to those reductions and restrictions. I shall eat food, whole food and nothing but the food, with God's help. And I shall "re-revise" the un-wise revisions of each recipe from my Like Grandma Used To Make cookbook that I prepare in my kitchen. After all, this cookbook was written to "preserve the legacy of old-fashioned cooking". That quite simply cannot be done without throwing all those silly revisions to the wind!    


Tuesday, February 10, 2015

Crock Pot Peppered Beef Stew

By far, this is the best "beef stew' I have ever had the delight of savoring. And it is so very nourishing! With each bite you will find yourself involuntarily, yet vocally approving with "yums" and "ahs", etc.

A few days before I made this stew, I cooked a large pot of beef bone stock (4 cups of which went into this stew). After straining out the liquid goodness into freezer containers, I put the containers in the refrigerator overnight so that the fat would rise to the top and congeal, which I could then remove to use for cooking later on.

Interesting thing about good stock - it is full of gelatin which is one of the most densely nutritious things on the planet. This gelatin is what makes Jello gel (now that does not mean that I am endorsing Jello as a good food to eat. Unfortunately, it is bombarded with highly processed and chemical ingredients that are not at all good for the human body).

Anyway, when I went to get a container of beef stock from the refrigerator, I was pleasantly surprised by what I saw upon opening the container. The stock was completely jelled and every bit as solid as any jello I've ever seen. So amazing that the gelatin changes the liquid to a shimmering, quivering mass of Jello-like goodness. It was fun to see it melt down when I added it to the crock pot.

Now for the recipe:

Crock Pot Peppered Beef Stew

1 (4-lb.) sirloin tip beef roast
3 T. arrowroot flour
2 T tallow, palm shortening or olive oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large potatoes (or 4 medium) potatoes, peeled and cut into 1" cubes
4 medium carrots, peeled and cut into 2" diagonal slices
3 stalks of celery, cut into 2' diagonal slices
4 cups beef bone stock (homemade is best, but purchased can be substituted)
2 T. balsamic vinegar
1 T. Dijon mustard
4 T. fresh parsley, chopped
4 T. fresh celery leaves, chopped
1 1/2 to 3 t. freshly ground pepper
1 T. salt
Toasted Sourdough Bread Bowls (optional)

Rinse pot roast and pat dry. Cut a 1-inch deep pocket in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in arrowroot flour; shake off excess. 

Brown the roast in hot tallow or palm shortening in a Dutch oven over medium high heat 1 to 2 minutes on each side until lightly browned. 

Place roast in a six-quart slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes, carrots and celery. Pour beef stock, balsamic vinegar and mustard into slow cooker. Sprinkle with parsley, celery leaves, salt and pepper. Add bay leaves to liquid in slow cooker. 

Cover and cook on LOW 7-8 hours of until fork-temder. Shred roast using two forks. Serve with toasted bread bowls, if desired.

Makes 12 cups
Prep time: 25 minutes
Cook time: 8 hours


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