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- 1 ½ cups hot strong peppermint tea
- ¾-1 cup raw carob powder
- 4 tablespoons gelatin
- 1 teaspoon peppermint extract
- ¼-½ cup uncooked, unfiltered honey, preferably tupelo or black button sage
- 1 ½ cups ground almonds
- 1 ½ cups ground coconut
Pour tea into blender on low. Add carob, gelatin, honey, and peppermint extract to the whirlpool in center of running blender. Pour mixture into pan. Ground almonds and coconut in mini-mill, then add to gelatin mixture. Refrigerate until firm. Cut into 1 inch squares and enjoy.
Peppermint: an herb long known in folk medicine for its properties as a soothing digestive aid
Carob: flavorful, high in minerals, especially calcium; does not interfere with calcium absorption as does chocolate
Gelatin: preferably vegetable; provides better food assimilation; helps approximate natural digestive conditions
Honey: least undesirable sweetener because it has a less unbalancing effect on blood sugar level
Almonds: add crunch and good-quality oil; caution may contain salicylic acid, as does aspirin
Coconut: acceptable source of protein and fat, when not rancid; Dr. Weston Price found it a staple food of the Marquesa Islanders
Ingredient information from: Back to Eden, Jethro Kloss; Dietotherapy, Peg Carpenter; Hydrophilic Colloidal Diet, F.M. Pottenger, Jr., MD: Your Body is Your Best Doctor, Melvin E. Page & H. Leon Abrams, Jr.; From Classroom to Cafeteria, Sara Sloan; Nutrition and Physical Degeneration, Weston A. Price, DDS
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Published in Health & Healing Wisdom
Fall 2006 | Volume 29, Number 3
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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