In the Americas we don’t know whether what we are eating is genetically modified or not. We don’t know what other types of additions we are getting in our meat and dairy either. Food is also “enhanced” with all kinds of vitamins and minerals as well as flavorings, toxins, colorings and preservatives. These are the sorts of things that we should be worrying about in defending our right to unadulterated food.
Our food has been allowed to become toxic and is creating disease. It is not a bacterial “germ” that is bringing about our demise. It is the insidious and ever-present man-made filth that is creating extinction and disintegrating our nervous systems.
To be even more honest with you…sometimes I wonder if it isn’t a conspiracy of some sort, in fact this is right on track. The ultimate evil conspiracy. It turns out that the real war-crimes criminals behind the Nazi’s concentration camps were the executives of the pharmaceutical company IG Farben. Not only that but you may have heard that Donald Rumsfeld is behind pushing through aspartame despite the fact that the FDA had refused to approve it for 16 years. Interestingly pharmaceutical companies have also been accused of genocide before the International Criminal Court in the Hague.
This is from I Go Pogo by Walt Kelly, 1950. Times are not so different and history keeps on repeating itself. The Democrat and Republican game goes on.... In case you don't get it, the Democrats are the Donkeys and the Republicans are the Elephants--or is it the other way round? Not like it rea ...
1 pound beets
1 inch ginger root
almonds or hazelnuts, sliced Method:
Wash, peel and cut beets into ½ inch slices. Cook and drain.
Add one cup of honey for each cup of beets and cook until thick. Flavor with ginger root and serve cold with nuts. ...
From Russia, this is a traditional sweet pudding that is served at Christmastime. 2 c cracked wheat
½ c sugar
½ c honey
½ c chopped walnuts
¼ c poppy seeds Method:
Rinse wheat. Cook in water until done, about ¾ of an hour. Add water during cooking if necessary. Stir during co ...
Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind. 1/2 c honey
4 eggs Method:
Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from he ...
According to Linda Stradley's post on her site What's Cooking America, Newburg Sauce was created at the Delmonico Restaurant in New York City by their French chef, M. Pascal. The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. They had a falling out an ...
This favorite is based on a recipe from Ruth Wakefield's Toll House Tried and True Recipes. 1 c cooked rice
1 pt hot milk
2 egg yolks beaten
1 lime's zest
a handful of dried or fresh lemon verbena leaves (optional)
1/2 c maple syrup Method:
Mix the milk, yolk ...
Adapted from Favorite Recipes of the Lower Cape Fear (Wilmington, North Carolina) 1 lg grapefruit
12 oz raisins
2 lb prunes
2 tart apples
1 stalk celery
2 lg onions
2 lb brown sugar
1 qt vinegar
1 T cinnamon
1 T allspice
1 T nutmeg
1 T ground cloves
Makes about 1 cup Use a small pot with a tight fitting lid. Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
Stir in as much fresh chopped mint as it can take Method
If you store whole mint leaves in the freezer, choppin ...