Delving into Ancestral Nutrition

[Guest guest]

Dad was Polish, Mom's Hungarian. Did some searching around on the web

looking for more detailed info on those traditional diets, didn't find

squat. Remembered that I have an old Polish cookbook (circa 1963 I think)

and another Hungarian one that Mom bought a while back. After browsing

through both of them, I have decided that I am a sorry excuse for a

genetics-based native nutritionist. I came to this conclusion thusly:

~Pickled this, pickled that, pickled the other thing - YUCK.

~Potatoes potatoes potatoes - yum yum, but a big no no for me.

~Onions, garlic, sour cream - okay there, yum yum!

~Sauerkraut - YUCK. (although I found a few stew recipes I might be able

to tolerate)

~Beets - YUCK. (although my memories are of canned ones when I was a

kidlet, so will try those again just for grins)

~Cabbage cabbage cabbage - yum (but only cooked - goitrogen/thyroid)

~Dill - yum (in moderation)

~Cauliflower - not exactly my favorite, but I can deal with that

~Meats - yum (all okay, except for the organ meats, I'm working my way up

to them). There IS a recipe in the Polish one, though, for curing your own

ham - which doesn't sound too difficult, and gives me something to do with

all those uncured ham hunks I got from one guy. As well as just sounding

like a neat thing to try, at least once.

~More pickled this and pickled that - YUCK.

~Fish - yum (although I prefer the " meatier " kinds rather than the fairly

bland freshwater traditional ones)

~Noodles noodles noodles - BIG no no!

(why do I get the feeling I should be plastering those fluorescent green

Mr. Yuck stickers all over this post?)

Ah well. One cannot live on cabbage and onions alone. Actually, I

suppose one COULD, if one lives alone, because no one could complain at the

effects, but ... it'd be kind of boring. But there goes my purist

" native " nutrition. <g>

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

> ~Cauliflower - not exactly my favorite, but I can deal with that

....here you go try this recipe. It was created by a Sally whose

a member of our Georgia NT group. I've taken it to lots of potlucks

and everyone wants the recipe. YUMMMMY! I add a bit of parsley

and/or paprika on top just to give it some color

Lynn

Cauli-roni and Cheese by Sally on

1 large head cauliflower (use two if small)

1/4 cup raw butter

1 Tablespoon virgin coconut oil (if you don't have this replace with

butter)

6 cloves garlic (more if you like a lot of garlic)

1 teaspoon sea salt

1/2 teaspoon black pepper

Use a mix of raw cheeses, whatever you enjoy. Grate all cheese into a

bowl. Reserve 1/4 cup for topping.

1 cup raw cheddar

1/2 cup raw blue cheese

1/2 cup raw parmesan

1/2 cup raw soft feta cheese

3 Tablespoons raw cream

1-2 Tablespoons parsley, basil, cilantro or other green spice for

color.

Steam cauliflower with 1 Tablespoon butter and the coconut oil until

soft but not mushy. I put mine in the crockpot on high for three hours

with just a tiny bit of water in the bottom of the crock. You don't

want too much water or you will get runny 'roni and cheese.

When you can easily cut cauliflower with a knife, remove from heat.

Using an electric hand blender, chop up cauliflower with the garlic,

salt and pepper until the cauliflower pieces are small, but not

completely pulverized. You want some texture left in the dish, you

don't want it too processed or it is just soup.

Add in the shredded cheese and remaining butter and let sit for a few

minutes while they melt. (Do not return to heat). After a few minutes

add the cream and green spice of choice and stir into the

cauliflower, cheese and butter until it is all evenly mixed.

Transfer to a heat safe casserole dish. Using the 1/4 cup of cheese

set aside at the start, sprinkle it evenly over cauliflower mixture.

Just before serving toast the top of the dish in a toaster oven set on

broil for 5 minutes. Taste early and often :0).

Copyright 2003, Sally J on

Comments or questions? Email me: sallyjrobertson@...