Tuesday, September 6, 2011
Foreword by Michael Cutler, MD
Convincing Reasons to Use this Book
Endorsements & Testimonials
Section 1: You Really Are What You Eat
Whole Food in a Nutshell
You Are What You Drink
Healthy Soil Makes Healthy People
Healthy Animals Make Healthy Food
Super Foods & Real Food "Supplements"
Why We're Not Vegans or Raw Foodists & What We Actually Are
Section 2: Treasured Traditions
Tips from the Garden of Eden
The Healthy & Happy Hunza
God's Recipe for Health
Traditional Food Preparation
Section 3: From Our Kitchens to Yours
Time Saving Tips
Becoming Ingredient Savvy
Our Favorite Kitchen Equipment
Our Least Favorite Kitchen Equipment: Microwaves
Food For Thought
Complete One-Year Food Storage List
Section 4: Treasured & Tasty Recipes
Recipes for Success
Sprouting for Dummies & Smarties (Sprouting Grains, Nuts & Seeds, Beans & Legumes)
Basic Dairy Recipes
Stocks & Broths Basics
Natural Sweeteners 101
Recipes for Taste
Drinks, Smoothies, & Popsicles
Breads (Traditional Basic Breads, Muffins & Sweet Breads)
Breakfast, Brunch, & Eggs
Salads & Dressings
Sandwiches & Wraps
Soups & Stocks
Vegetables & Side Dishes
Meaty Main Dishes (Chicken, Turkey, & Fish, Beef & Lamb)
Spreads, Seasonings, & Snacks (Spreads, Sauces, Dips, & Marinades; Snacks & Crackers; Homemade Seasonings & Mixes)
Sweets & Treats (Frozen Desserts; Cookies & Bars; Pies; Cakes; Other Sweets; Frosting & Toppings)
Section 5: Last But Not Least
Weight & Measurement Equivalents
Recommended Products, Equipment, & Books
About the Authors/Contact Us
A growing number of people in this world suffer from illness in one way or another. We could go into great length describing these diseases one by one, but we won't. The list is far too long and depressing, and chances are you’re already well acquainted with the items on it. Maybe you or a loved one suffers from one of them.
We too have struggled with our own personal health challenges. But instead of becoming sour with the lemons of life, we made lemonade. It turned our really good too (since we used organic lemons; natural sweeteners; and pure, mineral-rich water to quench your thirst on a hot summer day), so we put it in the recipe section.
We started first by looking for nutritional truths because we felt there was an ideal diet for humans and that eating it would create health. It was harder to find truth than we thought. Everywhere we turned, we were confronted with conflicting information from low carb, low fat, low calorie, no grain, all raw, or vegan diets. Who was right? We felt first and foremost that what we would eat and drink should supply all needed nutrients to our bodies. Why else was food and drink created? But we also felt that food should be completely satisfying and taste good.
We devoted a lot of time to studying and pondering the correlation between diet and health. We did not gain this nutritional education from a formal institution where we could earn the right to display initials next to our names, because--in all honesty--what we discovered was not formally taught. Still, the education we received changed our lives. We developed a deeper understanding of nature’s nutritional guidelines and learned the forgotten food traditions of the world’s healthiest civilizations. What people have eaten and how they have prepared it has helped humans in many ages of time be free of diseases such as diabetes, autoimmune diseases, obesity, and many other problems. Their diets not only influenced their health--but to a large extent--determined it.
After applying these principles we learned to our own lives, we began feeling better, and our families got sick much less often. In fact, anything more than an occasional illness is virtually nonexistent in our homes. But what we didn’t expect was that applying these lost cooking techniques to our own meals would make them taste so wonderful. We love the way they smell, the way they make us feel--and most importantly--we love eating the meals we prepare this way because they’re so scrumptious!
We have compiled this recipe book in order to share the deliciousness of these priceless cooking techniques and to pass along what we have discovered about true nutrition. Plus, we thought it would be nice to have a recipe book on hand for every time we hear, “Ooh, this is so good. I have to get the recipe.”
The unique recipes in this cookbook are not only healthy, they actually taste better than most food available today. Compare your basic store-bought loaf and tub of margarine to the possibility of a hearty, steaming slice of sprouted, whole grain bread topped with a melting mound of freshly churned butter from pasture-fed cows. Or consider the pure pleasure of being able to enjoy ice cream made with fresh cream, real vanilla, and natural sugars that nourish the body and are gentler on blood sugar levels. When you eat fresh, wholesome food, prepared using the forgotten and tasty traditions of our ancient ancestors, your body and your taste buds will thank you. You really can have your cake and eat it too.
What are the forgotten and tasty traditions of our ancient ancestors? It’s no secret that a good diet was essential to their health and longevity. What did they eat, how did they prepare it, and how does this information affect the nutrition and flavor of the food we prepare today? How can applying this information help prevent disease and potentially reverse it?
We’d love to answer these questions right here in the introduction, but then it would be entirely too long, the whole organizational flow of the book would be hindered, and there would be no enticing incentive for you to read on. But rest assured, these questions will be answered in the remaining pages of this book.
So make a bowl of air-popped popcorn tossed with melted butter, coconut oil, and sea salt (the recipe for this is also in the recipe section), and sit back and discover why you can enjoy popcorn like this without feeling guilty.
Special Note: There are many sick or diseased people who have been healed by eating a certain way. We make no claim that preparing food in a traditional manner as outlined in this book will guarantee healing. We also understand that everyone is different, and that every body reacts differently to certain foods. The ideas in this book have worked well for our bodies, but modifications may be made to suite what works best for you.
The information in this book is not intended to diagnose, treat, or cure illness or disease and is not intended to be used as a replacement for proper medical attention. Consult your health care professional before changing your diet.
Warning: Although the sprouting process decreases the amount of gluten in grains, sprouted grain products still do contain gluten. Please do not eat if you are celiac or severely gluten intolerant. Please consult your health care professional before trying any gluten containing recipes.
The Story Behind the Story
When I first began writing Deadly Treasure, I knew certain events would unfold in the book, but I had no idea they would include the real life mysteries of the Lost Rhoades Gold Mines in the Uintah Mountains. What made this particularly exciting was that Thomas Rhoades, the one who retrieved gold from these mountains in the 1800’s and carried the location of the mines to his death, is my husband’s great-great grandfather. Through family documents, I was able to gather information for this fiction work, including the real life murder mystery of Thomas’ son, Enoch Rhoades, who was killed while looking for the gold and whose story is woven through the pages of this book.
In Deadly Treasure, the main character, Lexi, is speaking with and elderly aunt who enlightens her about the mines. Since she can sum up the history of the Rhoades Mines better than I can, I’ll just quote her. Her name is Ethel, by the way.
“There’re really two ideas about how it all started…First idea began way back when the Aztecs lived in Mexico and were being conquered by the Spaniard, Cortez. Some say the Aztecs traveled to the Uintah Mountains and placed all their valuable gold bars and other treasures in some mines and caves to hide them from the conquerors. The Spaniards then followed to find the gold. The other idea is that the Spaniards found the caves of rich gold and silver ore, smelted it, and compiled their gold bars in a cave until they had enough to take to the coast and sail it home to Spain.
“But no matter where the gold came from, it’s up there in the Uintahs just as sure as I’m alive. And it’s also cursed.”
“Cursed?” I hadn’t heard that before and didn’t know if I believed it, either.
“Yes, cursed. Depending on the legend you believe, some say the Aztecs placed a curse of death on the gold, death to come to any that greedily take it. Others say it was the Spaniards who placed the curse, and others think it was the Utes. Lots of people talk of Indian spirits that protect the gold. But that’s not all…The Indians believed that the mines were sacred, especially a very valuable one, the Carre-Shin-Ob Mine. It’s rumored that the Ute chief was the guardian of the sacred mine, and men and spirits watch it constantly. No one could go near it, or any other mines, except Thomas Rhoades.”
I couldn’t breath. “Why? What was so special about him?”
A wrinkled smile formed across her lips, and she looked me in the eye. “He was friendly with the Utes, he knew their language, and the chief knew he wouldn’t take more than he needed.”
“Wow,” I said. The hairs on my arms straightened. “So do you really believe in the curse?”
“Well, whether or not there’s really a curse, I don’t know. But I believe the gold is protected. For what reason, I’m not sure. But there’ve been many, many deaths in those mountains, and anyone who’s ever tried to take it or find the gold in greed ends up dying or disappearing. It’s not a coincidence.”
Many people say that these mines are fictitious because no one has been able to locate them. I happen to believe otherwise. You can research it on your own, but if you get any funny ideas about exploring for gold yourself, just take care not to disappear in the process. J
I have just discovered the link between gluten antibodies and Hashimotos Hypothyroidism, of which I have been diagnosed. So what does this mean for me? That even though I was tested for antibodies to gluten before and it came back negative, (so I felt it was perfectly wonderful to eat sprouted--gluten & starch digested--spelt and kamut), that my body indeed does have antibodies for the stuff. Which means no gluten for me. But yay! I'm hoping I can get my writing and creativity back, which I haven't had for a while, because brain fog is one of the symptoms of Hashimotos, not to mention fatigue and a whole bunch of other things. So it is my goal to get writing again, and now I have to because I'm publishing this post to everyone. :)