Saturday, April 5, 2008

Why Do I Eat Raw Foods?

We've all read the books, heard the talks, watched the DVDs. But is there a reason why I'm raw?

I will be posting a wonderful brand new raw concoction in the next day, but I found a cooked foods recipe that explains it all better than I could ever explain my choice:

Serves 12

  • 1 pound lard
  • 2 medium onions -- chopped
  • 2 small apples -- chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Melt lard slowly together with onions, apples and spices. Let simmer for about ½ hour to let lard absorb flavors. Cool, stirring often, then pour into stoneware container. Keep in refrigerator.

NOTES : This lard is used as a spread on open-faced sandwiches, especially with pickled herring, salami, liver paste or corned beef. Also good on rye bread with cheeses, preferably Danish cheeses such as Havarti, Thybo or Tilsitter.

I guess that every culture has its specialties and that's what makes this planet so rich, but....

Please don't get between me and the bathroom!

Sorry, but I just couldn't help but share this public service reminder with everyone. I guess that lard, apples and onions must be an acquired taste...

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