Some people may think that’s quite a title considering this was written on Holy Saturday. Well, they would be right! In many traditional cultures certain foods are considered sacred. They contain certain fat soluble vitamins that can make or break the health of human beings. These cultures are so aware of this that they go to great lengths to obtain them, even more so for couples getting ready to conceive, for pregnant and lactating women and for the ill. Weston Price himself (author of “Nutrition and Physical Degeneration here“) and the inspiration for this blog, said the following about these nutrients:
“A question arises as to the efficiency of the human body in removing all of the minerals from the ingested foods. Extensive laboratory determinations have shown that most people cannot absorb more than half of the calcium and phosphorus from the foods eaten. The amounts utilized depend directly on the presence of other substances, particularly fat-soluble vitamins. It is probably at this point that the greatest breakdown in our modern diet takes place, namely, in the ingestion and utilization of adequate amounts of the special activating substances, including the vitamins [A, D and K2] needed for rendering the minerals in the food available to the human system. It is possible to starve for minerals that are abundant in the foods eaten because they cannot be utilized without an adequate quantity of the fat-soluble activators.”
I took a lot of courses in religious studies during my days in college. The giving of life and the womb that carries life is almost always considered sacred in traditional cultures as well as in Christianity. The fat activator vitamins are sacred for the same reason; they carry life when they are consumed. Many are familiar with vitamins A and D, but are less knowledgeable about vitamin K2. Even Weston Price didn’t know exactly what it was. He called it, Activator X and he knew it worked miracles. K2 is what regulates our calcium channels. Without it, our calcium deposits into the brain, kidneys (stones), arteries (plaque) and ovaries (hardening and cysts). People that are regularly low in K2 can have scans done and the physician will see crumbling bones, hard/calcified arteries and veins right beside those brittle bones. I’d say it’s pretty important!
You may wonder what in the world this has to do with a mac and cheese recipe. K2 can be obtained through egg yolks from pastured birds, organ meats, aged cheeses (especially gouda), butter products from pastured cows and in cultured vegetables, like cultured sauerkraut. This recipe is loaded with K2 and another Weston Price favorite, bone broth!
Let’s get started! Note: This recipe makes about 12 (1 dish meal) large servings of mac and cheese.
Ingredients:
2 boxes Jovial pasta (here, I choose Jovial because the rice is soaked/fermented beforehand making it easy-to-digest, I rarely eat any other brown rice products in my home.)
1/2 gallon dark broth aka brown stock (How to make: here)
6T pastured butter
2c cheese of choice ( I used imported gouda)
1.5t + 1 pinch mineral-rich salt (here)
1t garlic powder (here)
Place the pasta and dark broth into a pot and turn to high. Once it begins to boil, cook for 6-8 minutes. You’ll know it’s finished when the pasta is soft and all of the broth is absorbed. At this point, turn off the heat.
Add in the butter, cheese, salt and garlic powder and mix gently.
It will create a really flavorful cheese sauce. You can eat as is, or top with leftover meats, grilled meats or seafood.
It’s perfect as is, or you can add chopped parsley or thyme and freshly cracked black pepper.
Enjoy!
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