| Chef 的个人资料Healthy Cooking Tips照片日志列表 |  工具  帮助 |
STOP KILLING ME PLEASE!MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets?A widespread and silent killer that's worse for your health than alcohol, nicotine and many drugs is likely lurking in your kitchen cabinets right now. "It" is monosodium glutamate (MSG), a flavor enhancer that's known widely as an addition to Chinese food, but that's actually added to thousands of the foods you and your family regularly eat, especially if you are like most Americans and eat the majority of your food as processed foods or in restaurants.
MSG is one of the worst food additives on the market and is used in canned soups, crackers, meats, salad dressings, frozen dinners and much more. It's found in your local supermarket and restaurants, in your child's school cafeteria and, amazingly, even in baby food and infant formula. MSG is more than just a seasoning like salt and pepper, it actually enhances the flavor of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny. While MSG's benefits to the food industry are quite clear, this food additive could be slowly and silently doing major damage to your health. What Exactly is MSG You may remember when the MSG powder called "Accent" first hit the U.S. market. Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed. Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world's largest producer of MSG (and interestingly also a drug manufacturer). Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants. It's a misconception that MSG is a flavor or "meat tenderizer." In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you're eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami. Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it. The ingredient didn't become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG. In 1959, the U.S. Food and Drug Administration labeled MSG as "Generally Recognized as Safe" (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as "Chinese Restaurant Syndrome" entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG. Today that syndrome is more appropriately called "MSG Symptom Complex," which the Food and Drug Administration (FDA) identifies as "short-term reactions" to MSG. More on those "reactions" to come. Why MSG is so Dangerous One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of "Excitotoxins: The Taste that Kills." In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees -- and potentially even triggering or worsening learning disabilities, Alzheimer's disease, Parkinson's disease, Lou Gehrig's disease and more. Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body. Even the FDA states: "Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well. Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer's disease and Huntington's chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain. Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise. "When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias. When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death." Many other adverse effects have also been linked to regular consumption of MSG, including: * Obesity * Eye damage * Headaches * Fatigue and disorientation * Depression Further, even the FDA admits that "short-term reactions" known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten "large doses" of MSG or those who have asthma. According to the FDA, MSG Symptom Complex can involve symptoms such as: * Numbness * Burning sensation * Tingling * Facial pressure or tightness * Chest pain or difficulty breathing * Headache * Nausea * Rapid heartbeat * Drowsiness * Weakness No one knows for sure just how many people may be "sensitive" to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG -- at levels then found in food. Since the use of MSG has expanded dramatically since that time, it's been estimated that up to 40 percent of the population may be impacted. How to Determine if MSG is in Your Food Food manufacturers are not stupid, and they've caught on to the fact that people like you want to avoid eating this nasty food additive. As a result, do you think they responded by removing MSG from their products? Well, a few may have, but most of them just tried to "clean" their labels. In other words, they tried to hide the fact that MSG is an ingredient. How do they do this? By using names that you would never associate with MSG. You see, it's required by the FDA that food manufacturers list the ingredient "monosodium glutamate" on food labels, but they do not have to label ingredients that contain free glutamic acid, even though it's the main component of MSG. There are over 40 labeled ingredients that contain glutamic acid,[9] but you'd never know it just from their names alone. Further, in some foods glutamic acid is formed during processing and, again, food labels give you no way of knowing for sure. Tips for Keeping MSG Out of Your Diet In general, if a food is processed you can assume it contains MSG (or one of its pseudo-ingredients). So if you stick to a whole, fresh foods diet, you can pretty much guarantee that you'll avoid this toxin. The other place where you'll need to watch out for MSG is in restaurants. You can ask your server which menu items are MSG-free, and request that no MSG be added to your meal, but of course the only place where you can be entirely sure of what's added to your food is in your own kitchen. To be on the safe side, you should also know what ingredients to watch out for on packaged foods. Here is a list of ingredients that ALWAYS contain MSG: Autolyzed Yeast Calcium Caseinate Gelatin Glutamate Glutamic Acid Hydrolyzed Protein Monopotassium Glutamate Monosodium Glutamate Sodium Caseinate Textured Protein Yeast Extract Yeast Food Yeast Nutrient These ingredients OFTEN contain MSG or create MSG during processing Flavors and Flavorings Seasonings Natural Flavors and Flavorings Natural Pork Flavoring Natural Beef Flavoring Natural Chicken Flavoring Soy Sauce Soy Protein Isolate Soy Protein Bouillon Stock Broth Malt Extract Malt Flavoring Barley Malt Whey Protein Carrageenan Maltodextrin Pectin Enzymes Protease Corn Starch Citric Acid Powdered Milk Anything Protein Fortified Anything Enzyme Modified Anything Ultra-Pasteurized So if you do eat processed foods, please remember to be on the lookout for these many hidden names for MSG. Choosing to be MSG-Free Making a decision to avoid MSG in your diet as much as possible is a wise choice for nearly everyone. Admittedly, it does take a bit more planning and time in the kitchen to prepare food at home, using fresh, locally grown ingredients. But knowing that your food is pure and free of toxic additives like MSG will make it well worth it. Plus, choosing whole foods will ultimately give you better flavor and more health value than any MSG-laden processed food you could buy at your supermarket. Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live! HOW SWEET IT IS!High-Fructose Corn Syrup Corn was once a simple food, chewed off the cob. Now, with corn reinvented and transformed, it takes a chemist to recognize all its offspring. Among these is high-fructose corn syrup (a gooey sweetener used in soft drinks, meats, cheeses, and dozens more foods) that appeases confectionary cravings. But recent studies have raised concerns about the syrup by drawing links to obesity and other health effects. High-fructose corn syrup (HFCS), also called isoglucose, is mainly a blend of two sugars, fructose and glucose. Soda and ice cream often blend 55 percent fructose and 45 percent glucose, while the HFCS used in canned fruits and condiments is generally a 42/48 percent mix (with other ingredients). White sugar is a 50/50 split. In the United States, heavy corn subsidies and sugar-import barriers have made HFCS some 20 percent cheaper than sugar. The United States accounted for nearly 80 percent of global production in 2004 and U.S. consumers swallowed 58 pounds of the syrup per person last year in various products, according to the U.S. Department of Agriculture (USDA). Other producers include Japan, Argentina, the European Union, and China. Production U.S. refineries discovered in the 1860s that mixing liquefied cornstarch with either acids or enzymes rearranges sugar molecules into a dextrose solution (a form of glucose). Chemists mixed dextrose with additional enzymes in the 1940s for the first batches of HFCS. The syrup was not quite as sweet as sugar itself until 1971, when a Japanese chemist's further tweaking perfected HFCS, according to the Corn Refiners Association. The food industry began to replace cane and beet sugar with HFCS after sugar prices quadrupled in the 1970s, and a few years later soft-drink companies followed suit. The syrup's affordability in the United States has helped soda companies sell larger bottles and greatly expand consumption of the calorie-rich drinks. As HFCS spreads to parts of the developing world, dietary concerns are convincing many U.S. consumers to avoid it. In response, a growing number of sweetened products are being reformulated with cane sugar. Impact Some claim that HFCS's global expansion and the parallel increase in obesity are linked. The concerned dietitians argue that, unlike glucose, which triggers appetite-suppressing signals in the body, fructose does not tell its eaters to stop. The theory remains unproven, but a growing body of literature has suggested the syrup may indeed counteract the satiation-hormone leptin. Conflicting research, supported by the American Beverage Institute, insists HFCS is no different than other sweeteners and is "safe in moderation." The latest health concern stems from a recent Environmental Health study that found mercury in samples from two HFCS manufacturers. Chemicals mixed during production to stabilize pH may have contributed the toxic metal, the study said. The industry accuses the research of using "scant data of questionable quality." The environmental impact of HFCS depends on how the corn is grown. Conventional farming practices use significant water resources, pesticides, and fertilizers, leading to widespread water pollution and nutrient-depleted soil. Corn production has also become a major contributor to climate change. In The Omnivore's Dilemma, author Michael Pollan estimates that between one-quarter and one-third gallons (about 1.0 to 1.25 liters) of oil are needed per bushel of corn to create the pesticides, fertilizers, and tractor gasoline, and to harvest, dry, and transport the corn. The U.S. high-fructose corn syrup industry used about 490 million bushels of corn last year, according to USDA. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! MENTAL, OR METAL HEALTH!How Metals in Food Affect Your Child's Behavior
According to a lead researcher in the field, the contamination of food with certain metals needs to be urgently addressed in light of growing evidence linking trace metals to behavioral problems.
Lead has been linked to antisocial behavior, partly because it contributes to nutrient depletion. Aluminum has also been linked to antisocial behavior, as it competes for the binding sites of biochemical receptors of other metal ions, such as iron and zinc.
Heavy metals are a scourge of modern living and very difficult to avoid as these toxic contaminants have become an integral part of our industrialized culture. Metals like aluminum, cadmium, lead and mercury are commonly found in thousands of different food products, household products, personal products and untold numbers of industrial products and chemicals.
The really bad news is that soon after you're exposed to them, the heavy metals are rapidly removed from blood circulation and stored in vital tissues where they disrupt your biological systems and can wreak absolute havoc on your health. The presence of toxic metals in your body is highly significant for they are capable of causing serious health problems by interfering with your body's normal biological functioning. The health effects range from minor physical ailments to chronic diseases, and as discussed in the article above, your mood and behavior. How Heavy Metals Affect Behaviour You're exposed to heavy metals in varying amounts from a staggering number of sources as you move about in your day to day life. This earlier article contains an impressive list of sources of various heavy metal contaminations, and their associated health effects.It has long been known that being exposed to excessive amounts of any metal can be dangerous, but now there is also strong evidence that even small traces of certain contaminants can lead to aggressive and anti-social behaviour. According to Neil Ward, professor of chemistry at the UK's University of Surrey, many of the mechanisms are still unknown, but it's clear that eliminating heavy metals produces positive improvements in people with mood disorders who have high levels of contaminations in their system. Now, some metals act as nutrients in small amounts, and are essential for good health, such as:
Other metals, however, including arsenic, cadmium, lead and mercury, do not belong in your body. Not only can they be highly toxic on their own, but they can also hinder absorption of other essential nutrients in your body, which is particularly problematic in children since it can seriously affect their development. Lead, for example, acts as an anti-nutrient and has been linked to delinquency and lowered IQ in children, partly because it depletes other vital nutrients such as magnesium, zinc and vitamin B1. Several studies show a clear link between lead and an increased risk of mental disturbances and altered behaviour. For example, one 1996 study that looked at lead levels and delinquency found that lead exposure is associated with an increased risk of antisocial and delinquent behaviour, and that the effect increases with age. This was corroborated again in another study that found adjudicated delinquents were four times more likely to have elevated lead concentrations in their bones. Another 1990 meta-analysis found that even low level lead exposure impairs children's IQ, which could affect their behavior. According to the 2005 updated guidelines from the CDC, children's blood lead levels should be no higher than 6 µg/dl to avoid subtle neurological symptoms. Symptoms usually become evident above 10 µg/dl, and blood lead levels of 380 ug/dL can cause convulsions, coma, and even death. Unfortunately, studies have shown that fluoridated water supplies can increase children's absorption of lead, and, when lead is introduced into your body in sufficient quantities it displaces zinc, which also disrupts brain cell growth. Therefore, installing a high quality water filter in your home is always a prudent idea, especially if you have children. Low vitamin D and C intake can also adversely affect lead levels, causing more lead to accumulate. Aluminum is another highly toxic metal that has been linked not only to behavioral problems, but also to brain disorders from learning disabilities, to dementia and Alzheimer's as aluminum tends to travel to your brain and accumulate there. How Can You Protect Yourself Against Heavy Metal Overload? If your job or living circumstances expose you to heavy metals, you'll naturally want to minimize or eliminate your exposure as much as possible. Be aware that there are many ways these toxins can be absorbed into your body--through foods and beverages, skin exposure, and via the air you breathe. So, whenever possible, wear gloves, use protective breathing apparatuses, and be sure to obtain fresh air ventilation. However, due to the sheer number of possible sources of contamination, most preventive measures to avoid exposing yourself to them are ultimately futile. The inescapable reality is that it is nearly impossible in this day and age not to be exposed to heavy metals. It is only a matter of how much and how often. So is there anything you can do to prevent accumulating heavy metals in your body, and rid yourself of them if your toxic load is already high? Yes, there is. Eating Right for Heavy Metal Elimination Eating a diet based on your nutritional type that is focused on whole organic foods can not only protect you from heavy metal accumulation, but can also empower your body to cleanse and detoxify itself.
How? Accumulation of toxins in your body is not normal. In fact, your body is designed to be healthy and function at peak performance. Every cell in your body knows exactly what to do and how to do it perfectly, whether a liver cell, a brain cell, a bone cell, etc. And along with this, detoxifying is part of the nature of every cell as well. If it wasn't, cells would die from autointoxication from their own waste--produced from their own chemical activities. The critical factor determining whether or not heavy metals are retained in your body is the biochemical balance at the time of exposure (and during the period after accumulation). Your body is designed to detoxify, but the kicker is that cells need "the proper biochemical balance" in order to be able to detoxify naturally. When your biochemistry is properly balanced, your cells can produce the energy needed to mobilize the heavy metals and flush them out of your body. Without proper nutrition, however, your cells cannot function optimally and your body starts accumulating whatever you're exposed to. When you begin to properly balance your body chemistry by addressing the needs of your individual nutritional type, the negative and health damaging process of heavy metal accumulation can be reversed in a normal, natural way. When you feed your body exactly what it needs, every cell's natural capacity to detoxify is activated, unleashed, and restored. Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!
TOUCHES YOUR INNERSELF!LOBSTER AND CORN BISQUE As is traditional, you’re doing everthing you can to extract flavor into this soup, including leaving the shells in and when you puree it, strain it last. The result is a very silky, elegant high end soup. Serves 6
2 lobster (about 2 pounds) 1 large carrot, diced 1/3 cup cognac, plus 3 tablespoon 1 cup chopped plum tom If you have female lobsters with roe 2 sprigs of tarragon 2 large onions, diced a handful of parsley 2 celery ribs, diced 1 cup dry white wine 2 shallots, diced 1 tsp white peppercorns 2 large garlic cloves, minced 11/2 cup corn 6 sprigs of thyme 1 cup of heavy cream 1 bay leaf 5 tblspoon olive oil Coarse salt and ground white pepper 1 pinch of cayenne 4 cups of fish or seafood stock 5 scallions, cut very thin
Dispatch the lobsters by cutting through the heads with a heavy knife. Pull off the tails and claws. Crack the claws with the back of your knife and put them aside. Split the bodies and discard the insides. If you have females, spoon the roe (eggs), out into a small bowl; add the three tblsp cognac, cover and refrigerate for later. Cut the bodies into small pieces. Put half the onions, half the celery, half the shallots, half the garlic, thyme, bay leaf in a wide pot ( large enough to hold the lobster tails and claws in a single layer ). Drizzle on 2 tblsp olive oil, cover the pot and turn to medium heat. Sweat the vegetables until the onions start to soften, about 5mins. Add the tails and claws, season with salt and white pepper, and cover the pot again. Cook for 2mins, pour in the stock and turn the heat to high. Bring to a boil and boil for 5mins, turn off the heat and let sit for 10mins. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! DEATH BY POISONThirteen Foods To Avoid
I have made it my mission to educate as many people about the philosophical pitfalls of believing "If it's on the shelf, it must be safe." In the US, we suffer from something called the "shortest healthy lifespan". That means we spend more years battling chronic disease than our peers from the 12 industrialized nations. There are many factors leading to this problem, but one of the obvious is how loaded our diets are with artificial chemicals.
1. Soda. Ahh, the good old American beverage. Soda is everywhere. It is marketed hard, and found at birthday parties to church functions. Nothing could be worse for the body than a splash of insulin overloading sugar soup. Almost every person I counsel on weight issues has a soda or diet soda addiction. 2. Avoid Soy, this article is designed to help uncover some of the things many people are not aware of. Here is some of the research on soy. A 2001 literature review suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products, based on the effect of phytoestrogens to promote breast cancer cell growth in animals. A study found high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil including soybean oil, may increase the likelihood that postmenopausal women will develop breast cancer. The most serious problem with soy may be its use in infant formulas. The amount of phytoestrogens that are in a day's worth of soy infant formula equals 5 birth control pills. 3. Monosodium Glutamate. The word you need to know is excitotoxicity which means too much activity, it is the pathological process by which nerve cells are damaged and killed by glutamate and similar substances i.e. (MSG). This occurs when receptors for the neurotransmitter are bombarded and can cause excitotoxicity by allowing high levels of calcium ions to enter the cell. Calcium influx into cells activates a number of enzymes. These enzymes go on to damage cell structures such as components of the cytoskeleton, membrane, and DNA. Excitotoxicity may be involved in spinal cord injury, stroke, traumatic brain injury and neurodegenerative diseases of the central nervous system (CNS) such as Multiple sclerosis, Alzheimer's disease, Amyotrophic lateral sclerosis (ALS), Parkinson's disease, Alcoholism and Huntington's disease. It's no wonder why the US leads the world in neurodegenerative diseases. Millions of people consume this product and don't even know the side affects. 4. Aspartame. It's a non-nutritive sweetener about 180 times sweeter than sugar. When I speak, people invariably want to argue this point. They want their artificial sweetener. I often get comments like, "It's FDA approved." WARNING! WARNING! If the government has to "approve" something for consumption THERE IS A PROBLEM! It is simply approved until enough people die, than it will be unapproved. Your health is your responsibility. Guard it well. 5. Avoid High Fructose Corn Syrup. If you have seen any of the advertising material for HFCS high-fructose corn syrup, the marketers are trying to convince us this is a natural product. HFCS or crystalline fructose or hydrolyzed fructose, it convert to triglycerides and adipose (fat) tissue within one hour of consumption. The cheapest ingredient in the processed food industry is HFCS. The fact that mercury is found in 50% of products with HFCS should be more of a concern to every parent. 6. Hydrogenated Oil or Partially Hydrogenated Oil. Never buy foods with these ingredients since they are trans fats. Trans fats are deadly, causes heart disease, cause weight gain, and once more, other medical problems. 7. Avoid Sugar. In fact, the sweetener seems to prompt the same chemical changes in the brain seen in people who abuse drugs such as cocaine and heroin. Sugar that is processed turns out as refined white powder. 8. Don't Be Fooled By "Natural" and "Artificial Flavor". These words, most of the time, mean that the food is loaded with chemicals and grown with pesticides, chemical fertilizers, and herbicides. The bottom line-eating organic food is best. 9. Avoid Artificial Color. If anything has dye in it, stay away. A dye is a chemical poison. 10. Avoid Palm Oil. This is a very unhealthy oil that is cheap to manufacture. It also has the wrong essential fatty acid ratio, which means it increase the inflammation circulating in your blood. Inflammation is being tied to almost all disease processes. 11. Dextrose, Sucrose, and Fructose. There are chemically made sweeteners. There are not good for the body at all. So, it's best to avoid them. 12. Avoid Sucrulose and Splenda. This is a man-made sweetener that most people have heard of. In spite of the hype, it is unnatural, artificial, and man-made. The problems it can cause are increases in appetite, depression, allergies, etc., all depending on the person's genetic makeup. It is best to avoid these products. 13. No Enriched Bleached White Flour. This flour has no fiber. It has no nutritional value, and is highly refined. Eat organic wheat flour or other organic flours such as rye, millet, etc. Shoot for 20 grams of fiber a day. Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live! TRY IT YOU'LL LIKE IT!ORANGE-SOY VINAIGRETTE Citrusy, creamy, and a bit earthy too, from the soy, this all purpose sauce works well with many different fish. Makes about 1cup 2 Oranges 1 tablespoon sherry vinegar ½ cup plus 1 tablespoon vegetable oil ¼ cup Fumet (fish stock) or chicken stock 1/3 cup thinly sliced fresh ginger 1 teaspoon fresh lemon juice ¼ cup thinly sliced shallots 1 pinch of course salt 1 tablespoon thinly sliced garlic 1 teaspoon soy sauce
Juice the oranges. Tear or cut the rinds of 1 ½ oranges into pieces (discard the rest). Heat a saucepan over medium-high heat. When the pan’s hot, add 1 tablespoon vegetable oil and the ginger. Saute, stirring, for 30 seconds. Add the shallots and garlic and sauté, stirring, until fragrant, another 30 to 45 seconds. Add the orange juice and rinds, soy, and vinegar. Bring to a boil, then lower the heat so you have an active simmer and cook, pressing down on the solids once in a while, until thick, syrupy and reduced by two thirds (there will be liquid hiding in the solids). Add the Fumet or stock and bring back to an active simmer. Then strain, pushing down on the solids to get out all the liquid. You should end up with a ½ cup. If you have more than that, boil to reduce it. Pour the liquid into a blender. With the blender running, pour the remaining ½ cup vegetable oil in a slow, steady stream. Keep the blender running for 30 seconds, then add the lemon juice and the pinch of salt. The vinaigrette will keep for a couple of days in the refrigerator. Reheat in a double boiler, whisking. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! WHAT ARE YOU BUYING!Fresh Fish
Fish are delicate creatures, and begin to deteriorate as soon as they are lifted from the water. Obtaining the freshest fish possible can make all the difference between a family who adores fish in all its varied forms, and one that detests the mere mention of it.
The Retailer
Spend a little extra time talking to the fishmonger. Find out who the wholesaler is, and where the fish was caught. While modern transportation has made it possible to savor Dover sole in the heartland, local is still your best bet. Ask if the fish has been previously frozen. Flash-freezing techniques have improved to such an extent that texture is hardly if at all affected by freezing, but previously frozen and thawed fish cannot be refrozen: it must be used on the day of purchase. Ask for recommendations on choosing the fish, and how it is best prepared. A good fishmonger will know these things and more. Whole Fish
Steaks and Fillets There are many good reasons to buy steaks and fillets. The cleaning is done for you, it is possible to buy just the right amount for your needs, and mealtime preparation is shortened. To choose fish steaks:
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! IT'S GREAT!Cocoa Filet Mignon with Creamy Cauliflower Recipe This Cocoa Filet Mignon dinner recipe combines two romantic delicacies: chocolate and lean filet. It’s juicy, exotic and very easy to make at home for a special occasion. This recipe is Diabetes Friendly and Heart Healthy Yield: 2 servings of Cocoa Filet Mignon and 4 servings of Creamy Cauliflower
Cocoa Crust
Creamy Cauliflower
Cocoa Filet Mignon Creamy Cauliflower Transfer cauliflower to a blender, adding salt and white pepper and reserved liquid. Purée until fluffy. Add Butter to taste. Nutrition facts (per serving): Cocoa Filet Mignon: Calories 304; Fat 14 g; Saturated Fat 4 g; Cholesterol 84 mg; Sodium 376 mg; Carbohydrates 3 g; Fiber 2 g; Protein 37 g Nutrition Facts (per serving): Creamy Cauliflower: Calories 65; Fat 4 g; Saturated Fat 1 g; Cholesterol 3 mg; Sodium 157 mg; Carbohydrates 6 g; Fiber 1 g; Protein 3 g Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! VEGGIE DELIGHT!Grilled Spring Vegetable Wrap Recipe
Ingredients 
Directions
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! SPRING-TIME!Spring Salmon Salad With Roasted Asparagus
Ingredients
Directions
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! |
|
|
