March 25, 2019, 3:47 pm

Mazdaznan Monthly Health Tips for March

When it comes to spices, use with caution and care and only homeopathically.

Add salt to anything to be boiled, steamed, stewed, baked or fried does, but salt is a not required in raw foods as they have their own natural salts.

Legumes, like rice and grains, need to be soaked separately and water changed more frequently than soaked pulses.

The biochemical salts are increased about eighty per cent through soaking in water 36 to 48 hours.

Pulses and grains and their various combinations furnish the necessary saline substances for the perpetuity of life in all the cells of the body, and increase the action of brain cells unto long life, longevity, wherein the mind reveals its hidden treasures throughout the daily walks of life.

For drinks, take a pinch of cayenne pepper to a cup of hot water, which acts as a stimulant to the stomach. Use one-teaspoon of coffee to two cups of water-serving one-half cup per person.

For bread stuffs you could make a dough of whole ground wheat, corn or bran, shorts or middling; miner's inches, biscuits, bread with magic yeast, muffins, patties, pancakes, brittle, crisps and waffles.

Gruels may be made of whole-wheat flour, oats, barley, rye or cornmeal, etc. For breakfast: Soak oatmeal-one cup rolled oats to two cups water. Let stand all night and then boil slowly with a few drops of olive oil, and flavor to taste.

Slow cooking develops saline substances. (Fry things quickly-steam things slowly and bake things moderately.)

Toast rubbed with a bit of garlic and sprinkled with cheese, just enough cheese to flavor, will enrich taste and create saline substances. May be added to stews and pot-pies. Do not use eggs at the same meal as the albumen in eggs and casein in cheese do not agree.

Pulses: Chickpeas, beans, peas, wheat, barley and rice. One can make so many different combinations. If one has leftovers, one makes them into fritters, savories, patties, croquettes or symposia. Season with onions, savories, spices, olive oil, grated cheese, etc.

Gingerbread:

1 1/2 cup of flour
1/2 cup brown sugar
1/2 cup hot water
1/2 cup maple syrup
1/2 cup shortening
2 teaspoons grated fresh ginger
1/2 teaspoon cinnamon powder
1/4 teaspoon clove powder
1/2 teaspoon soda
1 teaspoon baking powder

1 egg Sift flour, salt, baking powder and spices together three times.

Cream sugar and shortening together.

Add egg and beat well. Mix hot water and maple syrup together and add to mixture, add dry ingredients.

Next add sifted flour and beat smooth.

Pour into well-oiled molds and bake in moderate oven.

Raisins may be added if desired.

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