II.  RECIPE OF THE MONTH – DANDELION VINEGAR

(from Tru Keesey's Healt Tips, January 2007)

I want to talk to you today about vinegar.  Vinegar before a meal, 2 tablespoons, helps prevent insulin spikes and glucose spikes.  Which is another way of saying it helps us get back to normal in spite of toxic groceries.

There are 2 ways that I like to take vinegar.  One is in oil-and-vinegar dressing, the other is in sweet-and-sour sauce for sautéed vegetables with pulse and pre-parched basmati rice.

Eventually, we are all going to have to learn to make our own vinegar.  The store-boughten vinegar isn’t good enough.  Nope.  In cold areas, every family should have at least one apple tree, in warmer areas a grapevine-patch, and in hot areas cactus vinegar is a possibility.

An alternative would be if each family did not produce their own vinegar, but there was one family chosen, or volunteering, in each local area, to produce vinegar, while all the other families nearby support that family’s production of it.

The most beneficial food is the food that is grown in your own soil, in your own area.  An excellent example of this:  local honey prevents hay fever, imported honey (from other states, for example) does not.

Therefore, the best vinegar for you is the vinegar made from plants grown in your own locale.

Here is the recipe:

·         Obtain 2 quarts of specialty vinegar, not ordinary store-vinegar.  Especially, do not use distilled vinegar at all, it is worthless for food, but it is good for disinfecting your kitchen.

·         Gather a bucket of dandelion greens and flowers.  Be sure that they are free of brown spots, paleness, decay, and of insect damage.

·         Wash the leaves, preferably in water that is neither fluoridated nor chlorinated, nor chemically treated in any manner whatsoever, unless it be done with iodine.

·         Pat them dry with towel or paper towel, or else squeeze them and let them drip until fairly free of surface water.

·        Get enough leaves to produce half a cup of chopped leaves, and chop them, til they look like chopped parsley.

·         Soak these leaves in the vinegar overnight.

·         If you want just the liquid, you can strain out the leaves and add them to salads or to sautés, or to your sandwich.  I like to leave the leaves in the vinegar.

·        Take the rest of the leaves and put them in a self-defrosting frig in an open bowl or baking dish.  Let them dry in the frig, about a week or 2.  Then put them in a jar and label the jar with the date, and use them in winter, or on busy days when you haven’t time to process fresh leaves, or save them for emergency food.

·         Make your salad-dressing, and your sweet-and-sour sauce of this vinegar.  I’ll have recipes for you in future issuings of Tru Keesey’s Health Tips.

The shelf-life of this vinegar is sufficient that you would benefit from making an entire winter’s supply, or even a 3- or 4-year supply of it from the very beginning.  How much vinegar will you consume per week?  Then you can compute your yearly consumption.

Vinegar is not an ideal food.  It is an “emergency” food, meaning it is a temporary measure for people in toxic environment, supplied with toxic groceries.

Vinegar is a tamasic food according to scripture.  Any food that is putrefied is called “tamasic”.  In order to be free from the need for “emergency” foods, the method of becoming free is called “obedience”.  This method is discussed below in section III, “Spiritual Healing of Society”, which follows this section.

In next month’s issuing of Tru Keesey’s Health Tips, I’ll give to you another fine, fine, superfine recipe for the inclusion of dandelions enjoyably in your dietary regimen.