Shallots appear in Aajonus Vonderplanitz's documented recipes as a raw culinary ingredient used in specific meat-based sauce preparations. Within the source material available, shallots are not discussed as a primary therapeutic food, nor are they assigned a standalone medicinal role or biochemical mechanism. Their presence in the recorded teachings is entirely within the context of specific recipe formulations, specifically as a raw, chopped, fresh ingredient added to meat accompaniments. They function as a flavoring and textural component within the broader framework of raw, unheated food preparation.
Overview
Shallots appear in Aajonus Vonderplanitz's documented recipes as a raw culinary ingredient used in specific meat-based sauce preparations. Within the source material available, shallots are not discussed as a primary therapeutic food, nor are they assigned a standalone medicinal role or biochemical mechanism. Their presence in the recorded teachings is entirely within the context of specific recipe formulations, specifically as a raw, chopped, fresh ingredient added to meat accompaniments. They function as a flavoring and textural component within the broader framework of raw, unheated food preparation.
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Form and State
Based on the available source passages, shallots are used exclusively in their fresh, raw, chopped state. In the one recipe where shallots appear with specific preparation instructions, the Bordelaise Sauce, Two, the shallots are explicitly not warmed with the other ingredients. The recipe specifies that warming occurs for all ingredients except the mushroom and shallot. This distinction is deliberate: the shallot is reserved and added after the warming and blending process, being sprinkled on top of the finished dish as a raw garnish.
This is consistent with Aajonus's overarching principle that heat damages and crystallizes the delicate biological structures in food, rendering nutrients non-assimilable. By keeping the shallot raw and unheated, its enzymatic and nutritional integrity is preserved.
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Sourcing and Preparation
The recipe specifies chopped shallots, with a precise quantity of 1/2 teaspoon of chopped shallots per single serving of Bordelaise Sauce, Two. The shallot is finely chopped and used as a finishing element, not cooked, not blended, not warmed. It is sprinkled directly onto the assembled dish at the point of serving.
No specific sourcing warnings (e.g., organic vs. conventional, specific growing conditions) are mentioned in connection with shallots in the available source passages.
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Culinary Applications
This is the primary, and only, recipe in the source material in which shallots are explicitly called for and their use detailed.
Ingredients: - 4 tablespoons bone marrow - Sugar-cubed-sized cubes fresh pineapple (quantity not specified beyond "sugar-cubed-sized cubes") - 1/2 teaspoon chopped shallots - 1/4 teaspoon chopped bay leaves - 1/8 teaspoon chopped thyme - 1 pinch freshly ground mixed peppercorns - 1/2 teaspoon fresh lemon juice - 1 sliced fresh mushroom
Method: 1. Scoop the marrow from the bone. 2. Warm all ingredients except mushroom and shallot together in a 4-ounce jar, capped with blender washer/blades/base, in a bowl of mildly hot water for 5 minutes. 3. Blenderize on low speed for 10 seconds. 4. Add sauce to meat. 5. Arrange sliced mushrooms on top. 6. Finish by sprinkling with shallot.
The shallot is thus used as a raw, unheated, unblended finishing garnish, the final element applied to the assembled dish, preserving its raw enzymatic state entirely.
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