I do say to you: Kill neither men, nor beasts, nor yet the food which goes into your mouth. For if you eat living food, the same will quicken you, but if you kill your food, the dead food will kill you also. For life comes only from life, and from death comes always death. Everything that kills your foods, kills your bodies also. And everything that kills your bodies kills your souls also … For I tell you truly, live only by the fire of life, and prepare not your foods with the fire of death, which kills your foods, your bodies and your souls also … And the same Sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the Sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body … So eat always from the table of God: the fruits of the trees, the grain and grasses of the field, the milk of beasts, and the honey of bees. For everything beyond these is of Satan, and leads by the way of sins and of diseases unto death. But the foods from which you eat from the abundant table of God give strength and youth to your body, and you will never see disease … For I tell you truly, the God of the living is richer than the rich of the earth, and his abundant table is richer than the richest table of feasting of all the rich upon the earth … Cook not, neither mix all things one with another, lest your bowels become as steaming bogs … Therefore, take care of the temple of your body and do not defile with all sorts of abominations.
— Extract from: The Essene Gospel of John
6.1: Essential dietary notions —Nutritious Ingredients
In dietetics, chewing is one of the most important elements, because what counts is not the food matter but the life that this matter carries, and this is considered essential by the teeth and palate. It is better to chew thirty times the same mouthful than to swallow thirty mouthfuls. This practice allows the chewer to feel very full quickly and to find the taste: food, if it is good, when chewed well, becomes better, constantly offering different tastes. But, it becomes worse if it is bad.
“To drink the solids and chew the liquids,” said a sage from antiquity. Our contemporary, Fletcher, gives the following precepts:
1. Only introduce into your mouth a very small quantity of food. 2. Do not introduce another mouthful into your mouth before the preceding one is completely swallowed. 3. All food particles, without exception, must be reduced in the mouth, even liquids or mush, before swallowing. 4. Soft foods, or foods reduced by cooking to the state of mush or paste, must be chewed and mixed with saliva almost as much as solid foods. 5. If you do not have time to chew your food in a suitable way, reduce the quantity of food rather than swallowing without chewing. 6. Don’t be greedy; Don’t jump on your food as if you were starving; Do not engulf your food—don’t stuff yourself. 7. Stop eating immediately when you feel your appetite satisfied. Do not be tempted by sweets. 8. What benefits your body is not what you eat but what your body assimilates. 9. When food is reduced to the state of mush or liquid by chewing, the stomach’s work is reduced by half.
With this discipline you will successfully avoid ailments and diseases through the absence of fermentations that prevents the total elimination of waste; and you will avoid what Jesus called “the putrid swamps.”
Name given to a group of amino acids and of bodies which give birth to them through hydrolysis. (Definition given by the decision of International Union of Pure and Applied Chemistry [IUPAC], Cambridge, 1923.) Proteins serve the construction and repair of our cells and therefore the replacement of used cells.
The main sources of them are: meat, soy, cheese (goat cheese, above all), dried beans, organic whole-grain bread, almonds, mushrooms, yeast, eggs, hazelnuts, oats, milk, whole-grain pasta, whole-grain rice, dried and rehydrated figs, fresh beans, butter …
In animal flesh, proteins are predigested, so to speak, by the human animal and a non-meat diet put too quickly in place can cause “detoxing” accidents; vegetables supply proteins which a sick human body cannot synthesize overnight. A smooth passage from a carnivore diet to vegetarianism needs six to twelve months.
Note: A return to vegetarianism has become a necessity on the global level: if we absorb the grains directly—and not by an intermediary of slaughtered animals—we can nourish ten times more people. It takes ten kilograms of grains to obtain one kilogram of butcher meat! Look out for the ghost of famine, which will be, without a doubt, a reality—the Earth’s nutrition reserves are endangered.
Composition: carbon, hydrogen, oxygen. They include sugars, starch, cellulose. Their main sources are:
a. Cellulose: the membranes of all plants cells (grains, fruits, beans …)
b. Starch: tapioca, all grains, all beans, leeks, tubers, roots, bulbs, eggs.
c. Sugars: honey, fresh fruit, dried and rehydrated fruit (directly and easily comparable because they are unlike industrial sugars—beets, sugarcane, which require organic disassociation for reconstitution).
Note: Excess carbohydrates (such as those from bread, rice, white and denatured pasta) cause osteoarthritis, arthritis, early dementia, obesity, baldness …
The name given to fatty substances and to ester-salts. Lipids include all fat. They are warming foods and the vehicles for fat-soluble vitamins: A, D, E and K. They are bile juices that are responsible for their emulsion.
Their main sources are: vegetable and grain oils, oil-producing fruits (almonds, hazelnuts, peanuts, chestnut), butter, cream, olives, eggs, cheese, wheat germ …
Vegetable oils are required as “cold press” and one must avoid cooking them.
Note: Animal fats are too often outlets for microbes, waste dissimilation, ptomaines, medicines, pesticides, etc. Vegetable lipids seem more sure and of a greater digestibility. We give priority to the vegetable fats (Professor Lautié).
Vitamins are substances that exist in very small quantities in some food materials and do not enter into any other large class of food. Their low dose is necessary for the human body and their absence leads to illnesses called “deficiency.”
They include:
Vitamin A: so that the liver can make carotene (Pro-Vitamin A)
Vitamin B1: creates the nerve balance, encourages the absorption of oxygen
Vitamin B2: helps the tissues to breathe
Vitamin B3 (PP): a deficiency causes digestive, nutritional, nervous, skin and equilibrium troubles
Vitamin B5: protective action on the mucus, liver cells, hair, nails
Vitamin B6: promotes red blood cell growth
Vitamin B12: an anti-anemic and heart tonic. One finds this in a general way in wheat and germinated barley, whole-grain rice, the majority of fresh vegetables and brewer’s yeast (the richest element for all of B complex).
Vitamin C: its deficiency causes scurvy
Vitamin D: needed for the absorption of calcium—the main source is sun rays
Vitamin E: needed for correct genital functioning
Vitamin F: the regenerative element of the epidermis
Vitamin K: allows for blood coagulation
Vitamin P: regulates vascular permeability
Vitamin E: assures the protection of gastrointestinal mucosa
Many other vitamins must exist which have not yet been identified. Their main sources are all organic, fresh and raw vegetables and fruits, avoiding the addition of vinegar. Sprouted wheat possesses nearly all.
Note: Artificial vitamins are absolutely discouraged.
Trace elements: name given to certain metals and metalloids that, in very small doses, play the role of the catalyst in food.
The main ones are: copper, silver, magnesium, zinc, cobalt, fluoride, iodine, aluminum, lithium, iron, potassium, bismuth …
Minerals: nutritional elements which living organisms need at infinitesimal doses in order to assure the maintenance of life.
The main ones are: calcium, silica, phosphorous, sulfur …
Their main sources are: vegetables and fruits, fresh and raw, fresh, pure water, dietary yeast, non-denatured dairy products, and organic meat and fish …
The combination of Copper, Gold, and Silver, for example, directs polycatalyse and has all the phenomena of self-defense. Phosphorus is necessary for the calcification of bones and in the formation of nerve cells and blood. Sulfur aids in the formation of bones, teeth, tendons; it is a detoxing antiseptic and disinfectant; iodine helps in the thyroid gland’s functioning and increases the level of cellular exchange. Copper helps in the formation of blood, while iron allows for its renewal… [Doctor Picard: Utilisation thérapeutique des oligo-éléments (Maloine).]
A body composed of two volumes of hydrogen and one volume of oxygen, and which is liquid at room temperature.
If the water represents about four-fifths of human body weight, it is contained in even larger quantities in vegetables and fruits, and its absorption is no longer necessary to those who have reached almost the last stage of food discrimination (as with the frugivorous doctor who had not consumed a single glass of water in twenty years).
Liquids other than water (wine, cider, infusion, bouillon…) are not harmful in small quantities if the treatment they incurred did not alter their original quality.
Note: Fresh, pure water, which is collected or drunk at its source is, for urban dwellers, the very image of a paradise lost. The so-called mineral waters are all polluted—by the soil, except for the Volvic—and dead, because, separated from their natural element, they almost immediately lose their vitality and properties.
Coffee, tea and chocolate are equally harmful drinks; one should advantageously replace them with rosemary or thyme teas.
The plant’s green material. This allows the birth of the oxygenated atmosphere, which is that of our planet. Without it, life would instantaneously cease.
“It captures solar energy and forms sugars, starches and proteins. It makes our vegetables, our fruits, our grains, our woods. It enters into the composition of green foods. It is a source of magnesium. It helps our bodies synthesize its hemoglobin. It effectively combats anemia and accelerates convalescence. It purifies and energizes the blood. It activates and improves the flow of white blood cells.” (Professor Lautié)
After this brief overview of our current knowledge of natural foods, we will continue on to address the physiology of digestion, otherwise we boil over the scope of this manual—there are very good books dealing specifically with this subject. But we insist on this one point:
We are the transformation not of that which we absorb, but of that which we assimilate, or that we cannot reject. We shouldn’t forget the importance of our own psychic rapport in this mysterious and divine transformation of one cell to another; it is therefore very often our brain that digests, that gives life to the dead food that we swallow.
What often counts in food is not the material but the life it carries within it and we shouldn’t forget the more subtle foods, such as air, light, the good commerce with our similarities and with nature, the tranquil conscience, the joy of life, altruistic creations, true loving relationships, the perfumes of fruit and flower …
Table of Elements According to their Digestive Compatibility
(This table is excerpted from the book by the same author: Les Miains Vertes and reproduced with permission from the publishing house Le Courrier du Livre)
FRUITS
A. Fruits alone constitute a meal.
B. Melons and watermelons are not in any category and must not be eaten with other fruits.
C. One can eat the foods from column 1 with nuts (almonds, walnuts, hazelnuts) and those from column 3 with farmer’s cheese or other forms of un-aged cheese.
Elements from columns I and II might compose a meal, to which a single element from columns III, IV, V or VI is added.
Note: However, do not deprive yourself of a meal sometimes consisting of bad mixtures if you are having a real craving; it may create beneficial actions and reactions in your body. Let us not reach food fanaticism!
If we do not violate the laws of Life, we cannot fall ill, because the microbes are not the causes of illness but their intrusion is the result of an imbalance to which we gave ourselves either out of ignorance or voluntarily and always because of egoism.
During the last world war, people gave carrots to fighter pilots to eat in order to reinforce their visual acuteness at night. So no one seemed to ignore the importance of nutrients in the human organism. Nor would anyone ignore the different climates and soils, and therefore the different plants growing there which give the different races.
It seems that this notion has been completely overlooked by the keepers of conventional medicine who have no trouble believing that a chemical can provide relief, treat, or heal, but who fail to advise the ingestion of this or that vegetable or fruit over another. All one needs to do to verify this observation is to look inside the garbage cans outside clinics and hospitals, which are filled with crap that—thankfully—the majority of patients have rejected.
And what practitioner knows the outcome of the work of the accomplished doctor Kouchakoff, from Lausanne, in the 1930s, who demonstrated that the ingestion of all dead food—like meat or cooked beans—more than doubled the number of white blood cells and which the human body responds to as if it’s a microbial attack. This would never occur if one absorbs living food, like fresh, raw beans or fruit.
One of our very dear friends, a remarkable surgeon, a selfless, sensitive man, an artist, spiritualist, and remarkably intelligent, was unable to conceive that a man could be the transformation of what he assimilated or could not reject on a physical, intellectual or spiritual plane; and yet he does not doubt the effects of the drugs he gives to his patients. It seems that the scientific training—this conjurer apprenticeship—causes the loss of the senses of synthesis and that of love, the only universal wisdom. “I was there without even knowing, transcending all science,” wrote Saint John of the Cross.
After you have had a good lunch, we cannot avoid mentioning the existence of the fast, for which there would be no need except as a spiritual foundation, if one uses it a little, intelligently and correctly.
The fast is the only absolute medicine, the only one that does not pass through the human intellect and that considers the body more intelligent than we are ourselves. It restores our freedom and it also gives us its freedom … under the assumption that the fast is creative or spiritual. For more on this matter you can consult our other work Régénération par le jeune (Dangles).
The vibrations are also called radiation, and their waves are measured by dowsing, at least those foods classified as shortwaves (below 1.5).
Their origin and existence is still partly unknown.
Some savants in laboratories have found waves the size of one-thousandth of a millimeter. Practically speaking, decimeter, centimeter and millimeter waves have been used for radar since 1942–43.
From the micron, we discuss the waves of the solar spectrum, part of which is visible to our senses and the other, invisible. They start with the invisible (infrared), which are longest. They come in all colors of the spectrum of light visible to our eyes. They are then again invisible (ultra-violet). From these, there are X-rays, and, even lower, the ultrasound, the radiation of radium, thorium, uranium, then there is the unknown.
They are measured in angstroms (ten-millionth of a millimeter).
1 m: 1 m |
|
1,000 mm |
1 micron: 1 μ - .0001 mm |
1/1000e mm |
|
1 angstrom: 1 A° - 0,000,001 mm |
1/10,000,000e mm |
|
And André Simoneton adds (Radiations des Aliments, Le Courrier du livre), “Our senses are insensitive to an infinite number of waves. We perceive a margin of wave that corresponds to sound, light and odors. If our senses were impressed by all the waves, the objects would be different shapes. An example at each extreme of a piece of iron as waves escape: if we see these waves, this piece of iron will have been for use of a prolonged form that we can imagine.”
More than 2,500 years ago Lao-Tzu affirmed, “The old sage with respect for what he does not see, he does not hear either.”
And also for what he sees and hears!
In the last century, Gérard de Nerval wrote these verses:
Man, free thinker! You imagine thought
Is yours alone in a world that bursts with life?
The powers you hold are fed by freedom.
But the universe is absent from your wisdom.
Respect in the beast an active mind:
To nature, each budding flower is a soul;
A mystery of love in metal resides;
“All things feel!” And impact on mankind.
Fear, in the blind wall, a watchful gaze:
The Logos is bound even to matter…
Ensure it serves no impious use!
Often in the obscure being, dwells a hidden God;
And like a nascent eye masked by its lid,
Beneath the skin of stones ripens a purer spirit!
The shortwaves emitted by man of good health might be from 6,500 A° and in all radiating food, below 6,000 A° and become unfavorable to its power: such is the hypothesis possessed by Simoneton, who classes foods into four categories:
a. superior food
b. boosting food
c. inferior food
d. dead food
What counts is actually not the material, but the life that carries this material, in order to be substantially nourished. Olive oil, in particular, has a considerable and lasting energy force—its innate strength from 8,500 A°, six years later, only dropped to 7,500 A°.
Here is what M. Bovis says:
“I notice that olive oil has the property not only to combine but, rather, to augment the wavelengths of the whole body it touches in a quality equal to its own. This property could explain the medicinal power, among other things, of this oil. It could explain also why the dowsers serve to annul harmful waves.”
• Organic Virgin Olive Oil, fresh, cold-pressed: 8,000 – 9,000 A°
• Radiation of the same with organic whole-grain bread: 12,000 – 14,000 A°
• The same denatured: from 4,000 – 4,500 A°
• The same extracted from hotcakes: 0 A°
Nut oil would have the same radio-vitality strength: 8,500 A°
The longer waves of the oils not denatured by the chemical industry is similar to those of untreated fruit, in which each is extracted, and, of course, it varies with the freshness of some rather than others.
During winter, the radio-vital relationship of oil-producing plants and their oils is very profitable to us.
There is still another means of measuring the quality of a food: bioelectrons.
The bioeletron is a scientific process discovered and put to the point by the professor Louis-Claude Vincent, who has rationally used the factors pH, rH2, and ró or resistivity.
pH is the abbreviation of the potential hydrogen and expressing the activity or concentration of the hydrogen ion index in a solution, using the logarithmic scale. If the pH is less than 7, the solution is acid; if it is more, it is alkaline.
rH is the potential of oxidoreduction defined by the logarithm of the reciprocal of the pressure of molecular hydrogen.
ró or the resting state is the concentration index factor—that is to say, of the retention of electrolytes in any given environment. This resting state is the inverse of the osmic pressure due to ions:
ró = p. 0 / 1
The more the pressure is weak, the higher the resistivity. This resistivity measures the full set of dielectric properties and drives a solution. We evaluated by ohms in cm/cm2 as industrial electricity. Human blood is about 220 ohms for perfect autoimmunity.
Besides electric activity, the electronic movements produce to obtain a stable ionic constitution, to achieve acid-base balance (pH).
The pH of human blood (7.20) is slightly alkaline and it is understandable why, in case of illness, one should avoid foods that are too alkaline and turn to reductive products increasing the possibility of absorption of oxygen and of breathing. If there are few electrons and therefore a low hydrogen pressure (we chose as reference the attraction of the hydrogen ion for the electron), then the oxygen prevails in the solution—the medium is called oxide. The electronic movements therefore tend to retain an acid-based equilibrium and an oxidation-reduced ideal. The resistive reflects the concentration of the medium; toxins in excess in the blood lowers the resistive; we will go therefore toward high-resistive products.
Organic, whole-grain bread, unheated honey and high-quality food oils are the most highly resistive elements. Denatured products, medicines, and above all else the vaccines produce other, absolutely contrary, effects to the health of a human being.
Jesus advocated for a diet based only on the foods grown locally and according to season:
“From the beginning of May eat barley; during the month of June, eat wheat, the most perfect among the herb-yielding seed. And make sure that your daily bread is made of wheat so that the Lord can take care of your body. During the month of July, eat acidic fruit (currants, grape marc) so that your body grows thin and Satan is expelled. During the month of September, harvest the grapes so that you serve juice drink. During the month of October, collect sweet grapes dried by the angel of the Sun so that they strengthen your body, because in them, the angels of the Lord will remain. You should eat figs rich in juice during the month of August and January as the excess of what you reap, let the angel of the Sun dry the fruit for you. Eat them with flesh almonds in all the months when the trees bear no fruit. As for the herbs that grow after the rain, eat them during the month of December to purify your blood of all your sins. And during the same month, also start drinking milk from your animals, because that is what the Lord gives herb of the field all the animals that give milk, so that by their milk they contribute to food rights. For I tell you truly, happy are those who only eat the food of God’s table and fleeing all the abominations of Satan. Do not eat unclean foods that are brought from distant lands, but eat all your trees produce. For your God knows the time and place of the foods you need. And gives food to all peoples of all kingdoms, which is best for everyone. Do not eat like the Gentiles who stuff themselves in haste all kinds of abominations of Satan. Do not eat impure food carried from far away, but eat that which your trees produce.”
It is important to learn to make one’s own bread again—it is an authentic creation, and a fascinating activity for children. When one makes bread, the sharing or breaking of bread once again becomes a truly sacred gesture.
Of the most common whole-grain flours given to bread-making: rye, oats, barley … the most wholesome, the most nutritious, is the whole wheat. In times of shortage, one mixes complements from other plants: couch grass flour, lime grass flour, etc. … Here is a recipe based on wheat flour.
(Taken from the work of Alain Saury: Se Nourrir, se Guérir aux Plantes sauvages, Tchou.)
First of all, prepare the yeast.
Make a ball of dough with organic flour (70%), a tablespoon of vegetable oil, 2 pinches of Celtic salt, 2 cups of warm water. When the dough no longer adheres to your fingers, put the ball in a bowl and cover it with a cloth. Leave it for three days (the room temperature should not drop below 15°C). Knead again—the dough should have become soft—adding a little flour. Place it again in a bowl for two more days.
The yeast is ready. At a temperature of at least 10°C, it will keep for five days, at 15°C, three days.
My personal whole-wheat bread recipe:
Put into a half-liter of water—non-chlorinated/unbleached—a tablespoon of sea salt and a ball of yeast the size of an egg. Stir while you add 750 g of organic whole-wheat flour. Knead while adding 250 g of this flour and continue to knead for five minutes. Cover the dough with a cloth and leave it to “work” for eighteen hours at a temperature of 18°C, longer if it is colder. Before cooking it in the oven, knead it again while adding a little flour. The time to cook can vary from fifteen to twenty-five minutes depending on your oven (which should already be hot when you start baking). When you take out the bread, enclose it first in a cloth to protect it from any change of temperature—then let it dry for two or three days in the sun if possible—fresh, it is quite indigestible.
Ingredients: 1 tablespoon of oil + 1 teaspoon of honey + 2 pinches of salt (optional) + 2 teaspoon of water.
Stir well, whisking energetically, then mix the whole-wheat flour until the dough no longer adheres to your fingers.
Shape the small cakes by hand (around three by this portion), leave the fingerprint by pressing on it.
Place them on an oiled sheet and leave them for an hour at a mild temperature. Cook in a very hot oven or on a dry skillet for ten minutes.
Mix one part whole-wheat flour with one part oat flour (or rye or buckwheat), add water and Celtic salt, a little vegetable oil, the yolk of one egg per person. Thin with a little yeast until achieving a somewhat consistent dough. You may incorporate herbs or vegetables. Let them stand for ten hours in a warm place after having arranged them around a coagulant machine. Make the cakes around 1 cm thickness, flour them, and cook them in a bit of oil by skillet or oven.
These cakes owe their name to pilgrims in the Middle Ages. They are used as an essential food to which one can add some wild nutritious plants found on the path (see later in this book). These cakes, buried in the pockets of their clothing, had the advantage of keeping warm while being in contact with the traveler’s body.
Here is the recipe that Jesus gives in the apocryphal L’Evangile de la Paix selon saint Jean (Génillard – Lausanne):
Prepare and eat all the fruit from the trees and all herbs from the fields and the milk from the beasts that are good for your nourishment. Because all these foods are grown, were ripened and prepared by the fire of life: all are gifts from the angels of our Mother Earth. Contrarily, do not eat any ingredient that only owes their flavor to the death fire because it is Satan.
And some of them, overwhelmed with astonishment will ask, “Teacher, how, without fire, must we cook our daily bread?”
“Let the angels of God prepare your bread. First, moisten your wheat so that the angel of water can enter it. Then let it sit so that the angel of air can also kiss it. And leave it all morning until the evening exposed to the rays of the Sun. Finally, the angel of the Sun can go down and the blessing of the three angels will soon make the germ of life develop throughout our wheat. Then crush your grain. Prepare thin hosts, as did your fathers when they left Egypt, this house of bondage. Again, expose these new cakes to sunlight, from dawn until the Sun is in its highest point in the sky. Then turn them over so the angel of the Sun can also embrace the other side until sunset. Because the angels of water, air and Sun fed and ripened all of the fields, they must, in the same way, also preside over the manufacture of bread, which, thanks to the fire of life, bakes the bread in the same way. The fire of life gives life to wheat, to bread and to our bodies. The fire of death kills the wheat, bread and body. The angels of life of a living God serve only the living man. Because God is the God of life and not the God of death.”
Here is an extract from our work, Régénération par le Jeun (Dangles)—a recipe for sprouted wheat.
“The daily consummation of this cure-all which is the sprouted wheat can prevent all deficiencies. This preparation is easy:
“Take a saucer into which a tablespoon of organic germinated wheat is poured. Wet this each morning and evening so that the grains are not utterly immersed. On the third day, a small white point will appear: the sprout; the wheat is then edible, touched and enriched by germination. Always have three saucers filled with manna for a daily shift.”
Soak the wheat grains in water for a few hours so they can recover the tenderness. Heat them on very low heat (never boil) in the decanting water: in fifteen minutes they are edible as-is or in a number of preparations: cakes, biscuits … The boiling water is very good to chew.
Wheat germ (cut). (Design by A. Passebecq)
To thickly grind wheat, a coffee grinder will suffice. To obtain the desirable grind, one uses a very good, stone, mini-hand-grinder (SAMAP – B.P. 18 – Horbourg-Wichr – 68000 Colmar).
Put the ground wheat in very cold water and heat slowly, turning it off just before boiling. Incorporate chopped shallots, minced parsley, aromatic herbs, a drizzle of olive oil. Make small cakes. Coat with one egg, beaten. Add breadcrumbs. Then fry in a pan.
Mix 200 g of flakes with onions and finely chopped parsley; stir while adding a glass of water and a tablespoon of olive oil; add coarse Celtic salt. Allow them to rise. Then, shape them into croquettes and place them on a well-greased grill to cook over low heat.
To make thick crepes, put one beaten egg, a pinch of Celtic salt, two tablespoons of brewer’s yeast, olive oil, caraway seeds, basil, and thyme into a large bowl. Mix everything. Pour over 100 g of organic flour, stir while adding not water but stout and Alsace wine. Let it come to a somewhat thick crepe dough but still runny. Leave it for a few hours. Put on a greased, very hot pan. Yields enough for one person.
The best way to consume semolina is as vegetarian couscous. Cook the semolina and seasonal legumes separately, on low heat without boiling it. Add aromatic plants (fennel, anise, rosemary …) to the cooking water. Remove the couscous from the heat and mix it with the legumes. Put aside the never-boiled cooking water and serve it later as a warm drink by adding salt and warmed olive oil to it.
To obtain delicious soups (which also accompany any grain), add aromatic herbs, shredded cheese (crème fraîche or an egg yolk) and hot croutons just before serving.
Prepare a broth by adding 10 juniper berries, 5 cloves, 2 or 3 celery stalks (or celery powder) to ¾ liter of water along with a teaspoon each of rosemary, thyme, parsley, bay leaves, tarragon, sage.
Pour 90% of this warm broth over 350 g of whole-wheat bread and leave covered to soak.
In a casserole dish, slowly combine 250 g of palm oil with 250 g of thinly chopped onions or shallots while stirring. Add 20 g of dried porcini mushroom powder.
Put the soaked bread in grease after a thorough kneading. Cook well on a very low heat, stirring from time to time for thirty to forty minutes.
Stop the cooking. Add to the mixture a teaspoon of coarse sea salt, 6 finely chopped cloves of garlic, ½ of a nutmeg seed and 250 g of dietary brewer’s yeast.
Mix it all well, taste. Store in a cool place covered with a cloth and do not eat it until the next day.
This yields enough for one person.
FIRST PHASE
Put four containers on the stove at the same time.
In one: unsalted water and organic potatoes with their skin (400 g). Take them out before they are completely cooked.
In the second: All in unsalted water, add the roots (50 g) and the shoots (50 g) of parsnips, salsify, butcher’s broom, asparagus, horsetail and hops. Add a carlina and 25 g of algae (seaweed and kelp). Cook on low heat and remove from heat before fully cooked.
In the third: Barley (50 g) and millet (50 g). Remove from heat before boiling and leave covered.
In the last: In a frying pan, fry (3 to 4 tablespoons) grape seed oil, without adding salt, 70 g of button mushrooms (or another kind); 1 clove of garlic and a small onion cut in rings; 4 to 5 leaves of burdock, chard, borage, campanula, dandelion, poppy, pilewort, milkweed, wood sorrel, valerian, purslane, knot-weed; and a pinch of thyme, wild thyme, rosemary, savory, sage, fennel, lemon balm, black cumin, santoline. Nothing should grill or burn: the oil will be served to season our plate.
SECOND PHASE (After some seconds of pause.)
Peel the potatoes and purée with the roots, shoots, the carlina and the seaweed.
Pour over this purée the millet, barley and egg yolk, 60 g of crème fraîche, coarse sea salt and, without stopping, mix the contents of the frying pan.
THIRD AND LAST PHASE
Take a fairly deep oven dish and spread an egg yolk over the inner edges then a mixture of breadcrumbs and grated cheese.
Place in the background a good amount of purée and, in layers, the leaves of each of the abovementioned plants. Finish with a layer of chopped, raw mushrooms and vegetable paste (recipe from No. 12).
Sprinkle with herbs (all those listed above: thyme, rosemary…); cover all of it with a layer of purée and the yolk of one egg, breadcrumbs and grated cheese.
Let simmer in the oven at very low heat for two or three hours until the dough is golden brown.
Serve very hot on cold plates and delight in discovering the many tastes and smells, which change as they cool.
The thousand and one green salads
The possibilities for varying your salads are nearly as numerous as the nuances in a rainbow. You have the choice between:
The simple salad: lettuce, endive, mâche.
The “dominate” salad: 2/3 endive, for example, for 1/6th of lettuce and 1/6th of mâche.
The root salad: mix together cooked, hot potatoes, beets and raw carrots, radishes (with their tops it will be more digestible).
The vegetable salad: raw peas, green beans, cabbage (always raw whether red, cauliflower, green, or Brussels sprouts because cooking them makes them harmful).
The mushroom salad (raw or barely browned) with fruit (orange, grapefruit, kumquat, lemon …).
Each of these salads can take subtle variations according to the oil used in them. See our book Les Huiles végétales d’alimentation (Dangles).
Here are two ideas for sauces (each yields enough for one person) and a general rule: never pour the sauce on the salad in advance, put it in a separate bowl and each person serves it at will. Each of the salad’s ingredients must only be moistened.
Vegetable oil sauce: 4 to 5 tablespoons of olive oil, 1 pinch of coarse sea salt, the juice of ½ of a lemon, 1 teaspoon of dried basil, 1 pinch of caraway, 4 quartered kumquats, 1 clove of garlic, 1 small onion, sliced, 1 tablespoon of yeast. Prepare a bit in advance so that all the ingredients can steep well.
Milky sauce: 2 yogurts, 70 g of crème fraîche, 70 g of diced whole cucumber, 2 cloves of garlic, chopped finely, ½ teaspoon of thyme, 1 teaspoon of honey. Put aside. This recipe is for hot weather.
If there are a thousand ways to create an excellent salad, there is only one way to succeed with a stew or soup—the one you like!
For the stew, simply wash the vegetables, and then put them in a pot of water. One can consume them just like that in their juice or grind them up. Toss in dried herbs, millet or previously cooked lentils and put a bit of crème fraîche in or hot croutons at the time of serving. Only salt them—with coarse Celtic salt—after they cook.
For the soup, put the vegetables in a juicer on medium speed so the friction does not heat them. Pour the juice into an enamel casserole dish and place it on a very low heat. Stir with a wooden spoon. You will get a soup that is raw and hot at the same time. It will be easy to digest—the vegetable pulp having been placed in the juicer. At the moment of serving, toss in fresh and dried herbs, roasted pine nuts or crème fraîche and salt.
Cook the lentils and place them in an earthenware dish on top of a mixture of breadcrumbs, Parmesan cheese, and egg yolk. Arrange it as in the above recipe, in layers of raw vegetables covered with breadcrumbs moistened by lentils. Put in the oven on low heat and, at the moment of serving, cover with chervil and thyme honey.
Cook the beans and let them cool. Mix them with a sauce made like this: olive oil, lemon, sea salt, caraway, powered nutmeg, yeast, onion, garlic, hazelnut, grilled pine nuts, anise, thyme.
Cut the squash in half—an incision as close as possible to the thicker end. Empty the inside with a long spoon, taking care not to damage the skin. Mash the harvested flesh with onion and finely chopped garlic, Celtic salt, herbs, sorrel, parsley, fennel and other seasonal vegetables, grated Gruyère, crème fraîche, millet, rice (these last ones, cooked). Add vegetable paste or goat cheese with a bit of nutmeg and caraway. Put this filling into the hollowed squash. Don’t forget to add to this composition a few spoons of grape seed oil. Place the squash on an oiled dish and everything into the oven on low heat: the cooking should last two to three hours. Very delicious eaten hot, warm, or cold.
In a greased bowl, pour in breadcrumbs mixed with Gruyère and the yolk of an egg. Add leftovers on top (lentils, pasta, soy, wheat, buckwheat, salad, spinach, etc.). Cover with a layer of fresh herbs then the vegetable paté. Next cover it with the breadcrumbs mixed with Gruyère and the egg yolk, put the lid on, and put it in the oven on medium heat. Keep an eye on it while it cooks. This dish is delicious and economical.
In grape seed oil, fry raisins, button mushrooms cut in half, thyme, sorrel and pine nuts. Stir this mixture on a hot plate above which one cracks an egg, which will cook in front of you as you eat. The white solidifies around all of the elements of the sauce. The show is pretty, it has a pleasant smell and it tastes delicious.
Beat two eggs together (white and yellow) and mix in grated carrots, fresh chives, some mint leaves. Sear the mixture in a frying pan. Return. Serve hot and runny. The herbs have remained raw but they are warm! Sprinkle with chervil.
High-Quality Materials and Baking
(Taken from the book Régénération par le jeune by Alain Saury, Dangles, “Psycho-soma” collection.)
Food must never enter into contact with any utensil made from anything other than the following: wood, glass, Pyrex, porcelain, unpolished terracotta, stainless steel, cast iron, enamel, steel plate, copper.
The best fuel is still the wood from our grandparents’ hearth. For lack of a better alternative, gas allows subtle baking. Personally, we will never succeed in making a complex dish with the help of electrical fire.
The pressure cooker is a dangerous tool that should be immediately and totally avoided. Cooking must be very slow, on the lowest heat.
We repeat: The essential in food is not the material but the life that the material carries, and if this material sometimes needs to be cooked, such as starch, to become digestible, the living principles (vitamins, minerals, trace elements …) are killed by cooking that exceeds 70°C.
The double pressure cooker, which is found today tainting even the Kabyle people, has become the favored cooking object.
The French invented a similar cooker: Cold water is poured into the pot; the second container is placed in the first after having been wrapped in waterproof paper previously moistened to avoid permeable folds and filled with simply brushed and rinsed, organic, aqueous vegetables (carrots, potatoes, turnips, leeks, onions, salads, etc.).
These foods will soften just with warming on a very low heat, making their juice delicious for periods of two to three hours without any contact with either water or steam.
Keep covered the entire cooking time; add water if necessary; taste.
The consumption of food preserved by this slow cooking is an excellent method of rehabilitation for those with sensitive digestive tracts or those who have suffered from constant malnutrition or those who don’t like vegetables—simply decrease the cooking time (from 3 hours to 2.5 hours then 2 hours to 1 hour then to a half hour) and, in a few months, raw food is again tolerated and assimilated.
The mealy foods (whole-wheat flour, pasta, rice …) are poured into cold water in a saucepan on a very low heat and covered with a lid. You should watch, and stop the heat at the first stirrings of the water. Leave the lid on and cook the food in the warm water for one or more minutes—some pasta (gluten) should be removed from the water immediately; rice, like millet, requires ten minutes; buckwheat, in the form of grain or flour, sometimes needs more cooking.
Note: Our Turkish friend, Abidine, gave us very useful information for those of us called to travel in Eastern and Middle Eastern countries where we risk catching intestinal parasites. To keep safe, just scald the fruits and vegetables that one wishes to eat raw in a strainer. Advice we have happily used.
This cooking method uses a fire that you light in a hole provided it is about 35 cm long and about the same measurement deep—its bottom should be covered with layers of flat stone. You can use different sources of heat:
A BED OF EMBERS where you bury the food to be cooked wrapped in aluminum foil.
SUSPENDED POT suspended on a rack over the hearth
FURNACE hot stones are used on the bottom to get rid of embers and ashes
Take a rectangular piece of metal, lay it lengthwise, and pierce two 3-cm holes at the bottom of each side. Two iron bars in excess of 20 cm on each side should run through these. These bars will lie on flat stones arranged along the edges, the length of the trench. Add stones on the three sides. The can will remain freestanding and the lid will act as the oven door. Cover the whole can with earth. Light a fire in the trench beneath the can.
The Trapper Oven (The Scouts of France)
Build a frame supported by two inverted “V”s connected at a point by a straight branch. At a good height, so the cook can work with ease, bind two timbers on either side of the ascending “V”s and unite them horizontally by small cross-timbers. Gauge three holes—in the center, install an earthenware dish (or any other refractory tool) and line the bottom with earth surrounded by stones. The central focus will be regularly fueled by the embers of two small braziers (see the paragraph below) arranged on each side, in the other two holes.
The bars will have previously joined these braziers in order to rest on the crossties. These crossties go beyond each inversion so that we can nail boards in the future for shelves for kitchenware and various ingredients.
Even when you are without cookware, you can create a so-called “wild kitchen” simply with the help of embers. There are three possibilities:
SKEWERS On rods of approximately 30 cm in length (thick iron wire or bicycle spokes), skewer the diced food and turn them over the embers.
ALUMINUM FOIL Wrap the food to cook in a double thickness of aluminum foil, tightly folded at its junctions. Set on the embers.
ALUMINUM PAN Wrap several pieces of aluminum foil around a long green branch ending in a “V” on one end. This will create a pan with a long handle on which you can place the food to cook.
When it rains, it is better to install raised fireplaces in order not to soak the fire with streaming water. Several possibilities exist, and three are described below:
a) a mound of dirt held by a container
b) a woodpile protected by a layer of dirt
c) a pedestal of stones piled high
