2 September 2008

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Most people have developed the habit of taking free fats with every meal. Free fats are those that have been broken out of their natural globule by mechanical means – these would include butter, margarine and all cooking oils. These free fats coat the taste buds with a layer of oil and they thus reduce our sense of taste. This is one reason why so many people depend on rich, sour, and/or spicy foods – for the free fats “cripple” their taste buds, causing them to lose any appreciation for the delicate flavors of nature. Then, in order for them to get satisfaction from their meals, they learn to depend on “strong” tasting foods such as vinegar, spices and many relishes.
If you are going to use a spread, it is far better to use whipped cream or thick cream, for in either case the fat in the cream has not been broken out of its globule. Even when the cream is chewed with our food, the pressure created by the teeth is insufficient to break the fat out of its globule – with the result that the fat passes unchanged into the stomach where it is dealt with just as Nature intended. Discover for yourself just how much better your food will taste – plus your mouth won’t have have that fatty feel after your meal.
Of course, you will want to source your cream from the most reliable sources. Alternatively, we suggest that you learn to rely on the natural alternatives below: As a family, we have found mashed, salted avocado to be the perfect and the preferred substitute for butter.
At Nature’s Choice we have perfected our own bio-friendly peanut butter (smooth and crunchy). The nuts are not fried but slowly baked at a very low temperature. This product contains no preservatives or hydrogenated fats and it comes with our highest recommendation. Speak to your Nature’s Choice stockist.
We believe that a time is soon coming when the use of any animal product will be risky. Some believe that that time has already come. The incidence of disease in animals certainly suggests that it is time to start looking for alternatives.
Have you ever tried any of the following combinations?
¤ Mashed avocado and chopped black olives (in brine) on toast
¤ Avocado topped with sultanas
¤ NC Vitamite (Marmite) and whipped cream
¤ Mashed avocado, sliced tomato and a little salt
¤ Cooked pineapple, blended with cashews and cream
¤ Cooked dates and orange juice
¤ Honey and mashed avocado
Step out and invent your own spread. A number of other ideas are given below – most of which will take a little getting used to.

Coconut Butter (N)

1 cup boiling water
1 cup cooked corn-meal
1 tsp NC sea salt
1 cup NC coconut
Blend all ingredients in blender. Add only sufficient boiling water to aid blender action. Pour into container and refrigerate.

Tomato Peanut Spread (F)

2 cooked tomatoes
1 cup NC raw peanuts
NC sea salt to taste
Blend together. Refrigerate.

Nut Butter

NC Nuts (any variety)
1/4 teaspoon NC sea salt
1/2 cup water
Place water and salt in blender. Add nuts while blending, until right consistency is reached. Use flavorings such as vanilla, raisins, onion, mint, sage, etc. Store in refrigerator.

Corn Butter

1 cup cooked corn
1/2tsp NC sea salt
Blend together until smooth, adding water until right consistency is achieved. Experiment with herbs and flavorings.

Cereal Margarine

1 cup cooked NC rice
1/2 cup water (+/-)
flavouring of your choice
1 Tbsp lemon juice
NC sea salt
1/8 tsp chervil
1/8 tsp NC sage
Blend together, adding more rice or barley, until right consistency is reached. Salt to taste. Refrigerate. Flavour with other herbs according to your own taste.

Almond Butter

Roast almonds in oven until light brown (about 1 hour in cool oven of 140C). When cool, place almonds in blender and blend until oil forms.

Bean Spread

2 cups cooked NC beans
6 Tbsp tomato paste
1/2 tsp NC onion salt
1/8 tsp NC sweet basil
NC garlic powder to taste
1/8 tsp NC oregano
Drain beans and blend until smooth, adding enough bean liquid to make a thick purée. Pour purée into top of double boiler. Add remaining ingredients (grind herbs into a powder before adding). Cook until mixture is thoroughly heated, stirring frequently. Chill.

Garbanzo Spread

1 cup NC garbanzos
1/4 cup green onions
1/8 tsp NC garlic powder
1 tsp parsley flakes
1/4 cup NC celery
1/2 tsp food yeast
1/2 tsp NC sweet basil
1/2 cup green pepper
1/4 cup pimiento
Drain garbanzos. Chop green onions and green pepper fine. Blend all ingredients with enough water to make a thick spread.

Corn Butter (No. 1)

Blend together:
1 cup water
1 cup cooked NC mealie meal
1/2 cup raw NC cashews
1 cup cooked corn
1/2 tsp NC sea salt
2 tsp lemon juice
1/4 cup NC coconut
The cashews and lemon juice are optional ingredients. Add salt only if mealie meal was cooked without salt.

Corn Butter (No. 2)

1 cup hot NC mealie meal
1/2 cup ground NC coconut
3/4 tsp NC sea salt
1/2 cup hot water
Mix all the above together.

Cashew or Almond Cream

1 cup NC nuts
1 1/2 cup water
1 Tbsp NC vanilla
dash NC sea salt
4-5 tsp NC honey or NC dates
Whiz above ingredients until smooth.
Note: For sour cream, use 1 Tbsp honey or dates, and slowly stir in 2 Tbsp lemon juice.

Millet Butter

Place in blender:
1/4 cup cold water
1 tsp NC agar agar
Add the following and whiz till creamy:
1/2 cup raw NC cashews
1 tsp NC sea salt
2 tsp lemon juice
pinch of NC dill seed
1 cup hot water
1 cup cooked NC millet
2,5cm piece of carrot
Note: Millet must be hot. Carrot must be cooked.
Pour into a container and chill. (Press a piece of plastic wrap over warm spread to prevent skin forming.)

Avocado Spread

1 avocado
1 tsp NC garlic powder
1/2 tsp NC onion powder
little lemon juice
Mash avocado. Mix well with rest of ingredients.

Sesame Butter

Grind 1 cup sesame seed in blender till fine. Add:
1 cup water
1/2 tsp NC sea salt
Good mixed with soy spread. For sweet spread, add a little honey.

Soy Base for Soy Spread

2 cup NC soy flour
3 cup boiling water
1 tsp NC sea salt
Mix till smooth (use wire whisk). Bake in moderate oven for 30 min. OR boil for 15 min. in pot and place in Wonderbox to cook overnight.

Soy Spread

1 cup Soy Base
1 Tbsp NC Torula Yeast
2 tsp lemon juice
1 tsp NC garlic salt
1/2 tsp NC onion salt
1/2 tsp NC celery salt
1/2 tsp NC ground cumin.
Mix all ingredients thoroughly and refrigerate. Delicious on crackers.
Celery salt may be replaced by 2 tsp Health Salt or any one of the other flavours (garlic, onion, seafood, etc).
Variations: Add chives or finely cut onion and use as cottage cheese. Add any of your favourite herbs while mixture is hot, and let it absorb the flavours. For a sweet spread, use only plain salt, honey or dates, and lemon juice with the soy base.

Chestnut Spread

Soy mayonnaise
NC chestnuts
Boil chestnuts in salty water, until cooked. Mash and add soy mayonnaise.

Soy Mayonnaise

1 cup water
1/2 cup NC cashews
NC sea salt to taste
little NC soy powder
NC onion and NC garlic powder
Blend the above in a blender and pour into a container, slowly adding 3 Tbsp lemon juice. Almonds may be substituted for cashews.

Cottage Cheese Spread

1 cup cottage cheese
1 Tbsp lemon juice
2 Tbsp NC honey
Blend together. Keep refrigerated. You may add pineapple or other sweet fruit for variation.

Peach Spread

Soak dried peaches in water until soft. Cook in pot with juice of one orange, plus the grated peel of the orange, and the grated peel of one lemon. Add dates and a few apricots to mixture. Cook until soft. Place in blender, and blend until desired consistency is achieved.

Sunflower/Sesame Spread

1/2 cup NC cashews
little water
NC sea salt to taste
little NC honey
orange juice
lemon juice
grated orange rind
grated lemon-rind
To the above, add equal amounts of sunflower seeds and sesame seeds. Blend in blender until smooth.

Cottage Cheese – Home-made

Never throw away soured milk, but rather use it to make cottage cheese. It is very easy to make.
Take soured milk and warm it to about 43C (11OF), by placing the container in warm water. Slowly stir milk to evenly distribute heat. Do not heat beyond specified temperature. The milk will curdle and the whey will separate from the curd. Place a clean linen canvas or cheese cloth over a deep strainer and pour the curdled milk over it. Wait until all the liquid (whey) has seeped through the strainer. Squeeze out the remaining whey. What remains, is wholesome cottage cheese. If the cheese is too hard, add a little sweet or sour cream, and stir. The hardness depends on the temperature. Use the whey in soups, sauces or shakes – it is healthy. It is recommended that only the best sterilized farm milk be used.

Basic Peanut Butter (N)

Most commercial peanut butters contain hydrogenated free fats and are not recommended in the diet of the health conscious. In addition, when nuts are roasted in oil or at high temperatures, the fat is converted and places a burden on the digestive processes.
Lay peanuts in flat pan. Bake @ 110C for 1 hour or until lightly roasted. Time will depend on the moisture content of the nut used. Put through a Champion Food Mixer or simply blend together with salt and as little water as possible, until smooth. Do not prepare large quantities at a time. As good as any.

Sweet Peanut Butter (F)

1 cup NC raisins
3 cups NC raw peanuts
1/4 cup orange juice
Steam or oven-bake peanuts as above, for one hour. Mix peanuts and raisins together. Put mixture through mincing machine. Add one cup water to blender. Add small portions of mixture to blender, together with orange juice. Add only sufficient water to aid blender action. Blend until reasonably smooth. Assist blender action, using rubber spatula. For taste variation, alter the ratio of peanuts to raisins and/or use dates in different proportions.


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