Enough to Live (Not Die) For Stir-Fry \ Serves 3-4
6-8 large cloves garlic, sliced thinly
1 tablespoon/15 ml olive oil
1 cup/250 ml fresh shiitake, sliced or 1 ounce/30 grams dried
2-4 fresh yellow dock roots
1-2 fresh burdock roots
1-2 fresh dandelion roots
1 pound/ 500 grams tofu cut in cubes
2 cups/500 ml cooked fresh stinging nettles
1/2 cup/125 mI almonds
1 tablespoon/15 ml tamari
Cook garlic briefly in oil at the lowest possible heat. Raise heat
a little. Add mushrooms and cook for several minutes, stirring often.
Slice roots thinly on the diagonal and add them to the skillet. Cook
for five minutes, stirring frequently. Add tofu, nettle leaves, and
some of the nettle cooking water. Cover tightly and cook at medium-high
heat for five minutes. While it cooks, slice and toast almonds. To serve,
pour over soba (buckwheat noodles) or brown rice, sprinkle with tamari,
and garnish generously with almonds.
Quark and Flax - Dr.
Johanna Budwig's Oil-Protein Treatment
Used to counter fatigue, reduce recurrences, and encourage complete
remission of cancer, by itself or in conjunction with other treatments.
Also used to prevent radiation- and chemotherapy-induced cancers. Current
research shows flax oil particularly effective against cancers of the
100 grams/3.5 ounces quark*
40 grams/1.5 ounces fresh flax oil
25 grams/1 ounce nonfat organic milk
Mix quark and oil, adding only enough milk to blend the mixture. Eat
immediately or refrigerate in a dark, tightly closed container.
This recipe makes the minimum amount that needs to be consumed per day,
but start with small amounts and increase gradually to counter the tendency
of flax oil to loosen the bowels. Discontinue use if you experience
The mixture can be left plain or seasoned: Add honey and fruit for a
sweet variation, or herbs and garlic for a zesty variation. Eat it alone
or use it as a topping for bread, grains, granola, vegetables, or baked
* If quark is not sold in your area, you can use nonfat cottage cheese,
or make your own quark. It's easy. Line a colander or kitchen sieve
with a loosely woven cotton cloth (such as a large handkerchief, a clean
piece of old sheeting, or several layers of cheesecloth). Place the
cloth-lined colander in a large bowl and pour a quart of nonfat or organic
yogurt into it. Cover it loosely with plastic and let sit at room temperature
for 12-24 hours. The yogurt will separate into a spreadable cheese (the
quark) and a liquid (the whey, which has dripped into the bowl) .Using
a rubber spatula, scrape the quark off the cloth, and store it in a
glass container in the refrigerator. It will stay fresh for 7-10 days.
(I use the whey as the cooking liquid for rice or millet; yum!)
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