Grilled Salmon

Posted on March 17, 2013 by Healthnut

Grilled Salmon

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As my daughter once commented, salmon cooked like this “melts in your mouth like butter.”

Serves Six

Preheat grill to 425 degrees – you initially want it hot to sear in the juice and flavor.

Ingredients:
1 large salmon fillet, skin-on (about 21/2 – 3 lbs) King Salmon has the best flesh, but Sockeye is good too. Steer clear of Keta Salmon for this particular cooking method.
Extra-virgin olive oil

Directions:
Remove the salmon from the refrigerator and wash and dry with paper towels. Let set at room temperature for about 15 minutes to take the chill off (no longer than 30 minutes) and to let dry, so it takes the oil better.

Coat the fish with olive oil and oil the grill. Place the salmon, flesh side down, on the clean, preheated grill. After 3 minutes, flip the salmon skin side down and brush with your favorite ginger tamari sauce or marinade. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink. Turn the salmon over and coat with the marinade/sauce (or use my recipe below) and cook for another 2 to 3 minutes.

While the fish is grilling, prepare a glass dish for the salmon; spread 3 tablespoons sauce or half of the recipe below. Remove from grill and place flesh side down in prepared glass dish. Cover with aluminum foil and let rest for 15 minutes. Remove foil and peel of skin. Flip over and glaze with sauce lightly. Serve with freshly diced scallions on top for color contrast.

Ginger Marinade: 1/4 cup organic gluten free tamari (non GMO verified) 1 tblsp ground ginger 1 teaspoon garlic 1 tblsp olive oil 1/2 tblsp sesame oil. Whisk together all ingredients. Divide into two portions. One for brushing the salmon, and one to place in glass dish. This prevents contamination of any bacteria that may be present on the fish when brushing.

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Garlic Cocktail

Posted on March 17, 2013 by Healthnut

This is something to do at the onset of feeling sick. If you have a juicer, I recommend the following cocktail: 1-2 apples juiced with 1 peeled organic garlic clove. Drink morning, noon, and night. Be careful with the fresh garlic. Use a small clove at first and work up to what you can tolerate. Garlic bulbs and their cloves vary in potency. I can tolerate 2-3 cloves now, but for others, this dosage could possibly make them pass out or throw up. Use only organic garlic – and again, go slow. Test out the potency of the garlic bulb first. The pectin in the apple has anti-oxidant properties and is high in fiber, and the garlic knocks out viral, fungal, or bacterial infections.

Roasted Brussels Sprouts

Posted on March 17, 2013 by Healthnut

People who normally don’t like Brussels sprouts – will like these!

Serves: 4

Ingredients: 1 pound Brussels sprouts, trimmed – ones larger than 1 inch in diameter you may need to cut in half 2 tablespoons extra-virgin olive oil Coarse ground pepper Salt (great without salt too)

Directions: Preheat oven to 400°F. Rinse in a colander, place on towel, and pat dry. Let them set for another 5 minutes to dry. Place Brussels Sprouts in a bowl and toss with oil, salt, and pepper. Salt lightly (don’t get carried away, the roasting seems to intensify and concentrate the salt). Place on a rimmed baking sheet and roast, stirring once or twice, until lightly browned on the outside and tender inside about 25-30 minutes.

Variations: During the last 5 minutes of roasting, add and toss in 1/2 cup cooked and diced bacon. If you use bacon, don’t add salt. Add and toss in 1 tablespoon minced shallots and/or garlic half way through the roasting.

Fiber

Posted on February 19, 2013 by Healthnut

About Fiber: For years (about 30), I believed that grains contained an amazing amount of fiber. I never researched this assumption, but blindly took all the health gurus word for it as fact. Guess what, grains don’t contain much fiber! Grains contain high ratios of carbohydrates relative to their fiber content. My food consumption throughout the years was heavily grain based and comprised about 50% to 70% of my diet, depending if I was eating meat or not. As I aged, I progressively became more irregular. So I thought, add more brown rice, it has lots of fiber – wrong! The more brown rice I added, the more constipated and overweight, I became. I could not figure out what the heck was going on. Here’s the thing, the ratio of fiber to carbohydrates (which convert instantly to sugars) was low. For example, a cup of brown rice contains 44.8 percent carbohydrate in relation to a mere 3.5 percent of fiber. Compare this to eating 1 cup of broccoli which contains 8 grams carbohydrates and 4 grams fiber or 1 cup of blackberries which contains 18.4 grams of carbohydrate and 7.2 grams of fiber. Or consider an avocado which contains 6 grams of carbohydrate and 4.2 grams of fiber. Which do you think is better to eat if you are trying to up your fiber? Grains or veggies and fruit? Mind boggling the comparison – it would take an incredible amount of physical activity to burn 44.8 percent worth of carbohydrates in relation to a paltry 3.5% amount of fiber. With the sedentary lives we lead, it is a losing battle. I can’t say it enough – eat more vegetables and less grain, or better yet, no grain at all. Unless you are living in a country with severe drought and rampant famine, and you have no other food to eat, or you are burning a ton of calories and vegetables plain aren’t available – eat more vegetables and fruit to obtain more fiber. Heresy, isn’t it? Goes against everything we have been taught.

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Author Archives: Healthnut

Grilled Salmon

Garlic Cocktail

Roasted Brussels Sprouts

Fiber