I like to cook. I also like to eat. As a Master Herbalist, it often takes some work to make those two facts coincide with a healthy diet, but it can be done.
The first recipe is how I’ve gotten some members of the family to eat salmon. I especially love this with wild caught salmon, but it can work with any. Amounts depend on your taste preferences. This is based on a 2 ounce piece of salmon.
- 1 piece salmon fillet (2 oz)
- 2 to 3 heaping tbsp trans fat free mayo (Smart Balance, etc.)
- 2 tbsp Clausen’s sweet pickle relish
- 2 tbsp fresh cucumber
- 1 tbsp fresh onion
Roast the salmon, then cool. Put all the ingredients in a food processor. You can serve this on crackers or bread. I like garnishes. Capers and/or dill make good garnishes.
This actually came about when I was trying to make the above recipe. I planked (roasted it on a ceder plank) it, and I could tell by the smell it would be a very bad idea to make the recipe. As I’d already cut up the ingredients and didn’t want to waste them, I had to come up with something new.
- 1/2 peeled raw cucumber
- 1/2 cup (loose) fresh raw parsley
- 1/4 cup (or to taste) good quality olive oil
- 1/8 cup (or to taste) onion
- 1/4 cup (or to taste) your favorite mustard. I use Jack Daniel’s.
Put all ingredients in the blender and serve as a sauce. Chicken, fish and salads have been dressed so far, and we like it. Use your imagination;)
This is a new recipe for me, and I’ve begun to adapt it. You may choose to do the same.
1 hot pepper, preferably at least as hot as a habanjero, though if you like heat, a Scotch Bonnet would work halved.
3 coarsely chopped green onions.
Sage and Thyme to taste. At least decent sized leaves of sage and two or three sprigs of thyme, both fresh.
Lemon zest: At least three decent sized strips of fresh lemon peel. Use a peeler to avoid the white pithy part, which is bitter.
1/2 dry white wine (you can leave this out if you wish)
Put the above ingredients in a pan and fill with water. The amounts here depend on the number of shrimp to be cooked. Start the pan with the amount you would use for pasta. Add these ingredients and boil the water at least ten minutes. The shrimp should be large (30 or so to the pound), deveined, raw and unpeeled.
Once the water is boiling, put the shrimp in. Bring it back to the boil, turn the fire off and put a lid on. Let it sit until the shrimp are cooked through. They should be served at room temperature.
Cooking is fun, and it can be one of the best things for your diet. I’ve spent a lot of time learning how to adapt recipes I grew up with, but it can be done. Diets…even low fat, low cholesterol and low sodium diets…don’t have to be tasteless or boring.
For more information about home remedies, you can visit my site: http://healing-home-remedies.com/. There are blogs and articles about many herbs and the conditions they may help. Subjects include stress, back pain, the flu, gout and cholesterol. You can also download my free report, the Top Ten Herbs. The report discusses the uses, side effects, precautions and interactions of popular herbs. My eBooks, also found on the site, contain information about foods and herbs that can help you deal with the problems life throws our way. If you have any questions, feel free to e-mail me at: [email protected] Mary Bodel
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