Whatever
your condition, nutrition is the basis for all healing because it not
only provides the nutrients you need, it nourishes the body's internal
environment--especially the intestinal system, where 80 percent of your
immune system lies. A healthy diet can detoxify your body, remove any
hyperacidity that leads to congestion in the blood, and strengthen your
body's natural immune system by eliminating hidden food allergies.These recipes will help you eat well and still enjoy food. My diet is largely based on vegetable and whole grains, though it is not strictly vegetarian. Every week you can enjoy a few meals of chicken and fish and modest amounts of sheep and goat cheese, like Manchego, Roquefort, feta, and Pecorino Romano.
Here are three recipes from Dr. Rau’s new book, entitled The Swiss Secret to Optimal Health: Dr. Rau’s Diet for Whole Body Healing. The book offers more than 100 recipes that are part of Dr. Rau's dietary plan for both detoxification and eating well for life.
Lemon-Rosemary White Bean Spread
Makes about 1 1/4 cups
While this savory spread can be eaten as soon as it is made, the flavor improves if it is refrigerated for a few hours. In fact, it keeps well for up to a week, which make it easy to keep on hand.
1/4 cup extra virgin olive oil
1 organic lemon
1 teaspoon rosemary, preferably fresh
1/4 teaspoon freshly ground pepper
1 1/2 cups cooked cannellini or other white beans
Sea salt
In a small heavy saucepan, combine the olive oil, rosemary, lemon zest, and pepper. Set over moderately low heat for about 1 minute, until the oil just begins to bubble. Remove from the heat and let steep for 10 to 15 minutes.
Puree the beans in a food processor. With the machine on, add the oil with the rosemary and lemon zest through the feed tube. Continue to process for at least a full minute until the spread is smooth and light.
Blend in the lemon juice and season with salt to taste. Transfer to a covered container and refrigerator for several hours or until serving. The spread keeps well for up to a week.
Black Bean Burgers with Cashews and Carrots
Makes 6 burgers
The marvelous Mark Bittman gave us the idea for combining black beans and oats for a burger that has great texture and looks just like the real thing. These are fine plain, with a squeeze of lemon, or with a big spoonful of Avocado and Black Bean Salsa.
Note: If you cook the beans yourself, take them off the heat and drain them while they still retain a little texture.
1 large celery rib, coarsely cut up
1 medium-large carrot, peeled and shredded
12 large roasted cashews
2 cups cooked or canned organic black beans, rinsed and drained well
1/3 cup steel-cut oats
1 1/2 teaspoons organic vegetable bouillon powder
1 teaspoon ground cumin
1 teaspoon rice vinegar
1 tablespoon extra virgin olive oil, plus more for the pan
Yellow cornmeal
Put the celery, carrot, and cashews in a food processor. Pulse to chop
coarsely. Add the beans, oats, bouillon powder, cumin, vinegar, and
1 tablespoon olive oil. Pulse until just mixed evenly. Cover and refrigerate
for at least 2 hours, or overnight.
Form the bean mixture into 6 patties. Dust lightly with cornmeal to
coat both sides. Heat the olive oil in a large skillet over medium heat.
Add the patties and sauté for 2 to 3 minutes on each side, until
lightly browned. Or bake in a 375 degree F oven for about 15 minutes.
Let sand for 2 to 3 minutes to firm up before serving.
Maple-Pecan Cookies
Makes 2 dozen
Spelt is more digestible than flour, and it contains more protein and
fiber. Most importantly, it is rich in carbohydrates called “mucopolysaccarides,”
which stimulate the immune system. All that aside, these are delicious—
and somewhat elegant—cookies.
1 cup spelt flour
1 cup pecan halves
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
2 tablespoons unsalted butter, at room temperature
1/4 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons sunflower oil
Preheat the oven to 350 degrees F. In a food processor, combine the
flour, pecans, baking soda, and sea salt. Pulse until the pecans are
finely chopped.
In a large bowl, beat together the butter and maple syrup with a wooden
spoon until light and well blended. Beat in the vanilla, then add the
oil in a slow stream, beating well. Add the dry ingredients and stir
with the wooden spoon until blended. Drop the dough by rounded teaspoons
onto a buttered cookie sheet.
Bake for 12 minutes, or until the cookies are just beginning to brown
around the edges. Transfer to a wire rack and let cool before eating.