These recipes are in pdf file format. Just click on the image to access the file. Enjoy!
RAW ANIMAL FOODS (raf)
Jerky is a great choice for the beginning raw foodist. Lex Rooker thoroughly demonstrates with pictures and explicit directions how to construct an inexpensive alternative to the modern dehydrator products on the market. Selection, cutting, seasoning and hanging instructions are also included, taking you step by step to the delicious finished product. Homemade jerky is far superior to the sugar, soy and artificial smoke-laden imitation jerky available for purchase. It is an ancient way to preserve meat, and it makes a great natural snack the entire family will enjoy.
This is the classic Italian style raw beef dish, shown left on a bed of dandelion greens with a fresh egg yolk garnish. Legend has it that carpaccio was invented at Harry’s Bar in Venice in 1950, where it was first served to Countess Amalia Nani Mocenigo, after she’d informed the establishment’s owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef tenderloin in a mustard sauce. This recipe is great for the beginner to raw animal foods and is popular in finer restaurants as well.
Ceviche is a citrus marinated seafood salad, popular in many Latin American countries. Apparently, it originated in Peru. It may contain shrimp, tuna, red snapper, scallops or other seafoods, solo or in combination. Depending upon the density of the fish used, marinating time may vary from a few minutes to a few hours. Other ingredients may include garlic, onion, cilantro, cumin, tomatoes and more. Do try this easy, cool dish on a hot summer’s day.
Corned Beef Heart
Corned Beef Heart is an old time favorite. Preserving the brisket in a brine for a couple of days tenderizes it and gives it a distinctive flavor. In more recent times, it is served either cooked or raw. This recipe makes use of the heart muscle instead, as organ foods were sought after by native Paleolithic peoples. They contain nutrients often lacking in skeletal muscle meat cuts. In particular, heart is rich in coenzyme Q10, which all cells must have to produce energy. It is an organ meat that has a similar texture to muscle meats and a mild flavor.
More coming soon.