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I have been interested in and learning about herbal remedies for the past 30 years. While in the past my learning has come reading countless books and attending workshop and classes I found a few years ago an online resource that I’ve found to be excellent. Maybe you’ve heard of them, Learning Herbs.

John and Kimberly Gallagher have created the only herbal online resource of its kind. There is a strong focus on both kids and adults learning how to identify herbs in your own backyard and surrounding areas, what they’re good for, how to process and harvest herbs, and ways herbs are used (in detail too).

The Learning Herbs website is abundantly full of free and paid lessons, educational products (I love their herbal Board game called Wildcraft – which I will write about in a future blog post), an Herbal Medicine Making Kit, they even have a herb ‘mentoring’ membership site (called Herb Mentor) which is filled with all kinds of content, fantastic how-to video’s, and much more. How I wish this was available when I was a kid (or even as a young adult), I would have devoured everything!

Of particular note for parents of budding herbal remedy maker’s, Learning Herbs even has a special section of interest for kids who want to learn about herbs, it’s called Herb Fairies. In particular what I like most is the way the Gallagher’s approach learning, through ‘cooperation’ – a skill-set that has been making some ground in recent years which I am delighted to find occurring. This is particularly true in the Wildcraft board game that teaches edible and medicinal plants, which by the way is great fun for kids and adults!

My personal feeling about everything that Learning Herbs has available is this, no matter what your age or herbal skill level is there is a lot of terrific information to take your herbal remedy making to the next level. I am a member of their herb mentor membership site and I’m loving it! I also enjoy their webinars and other things they offer. I am also an affiliate of what Learning Herbs offers, I personally utilize and enjoy what they offer and enjoy representing the best of what I find.

Be sure to check out all of the free stuff Learning Herbs offers!

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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How refreshing it was to watch (see video below) Michael Potter, Chairman and President of Eden Foods, in his testimony before the National Organic Standards Board (NOSB). Many are too young to remember that back in the early 1990s there was quite a bit of concern and protest going on in the health food stores and among the organic food co-op’s. The fear back  was that the USDA and the now NOSB would ruin the organics industry in some manner.

Prior to the USDA taking over organic regulation it was actually quite difficult for growers and farmers to meet the very strict organic regulations. While we weren’t certain back then how the new takeover would change the entire industry we did end up seeing the change happen within a relatively few years and it wasn’t good.

Large corporations who have purchased most of the our nation’s organic food industry and farms include: Coca-Cola, Cargill, General Mills, Kraft and M&M Mars, Kellogg’s, and Heinz, to name a few.

With the change in who regulates organics also meant the demise of thousands of small family owned organic farms. Stoneyfield Farms is one perfect example of how a wonderful food product can change virtually overnight and become nothing more than just another average commercial yogurt producer whose product is no longer truly organic, not to mention the fact that the product tastes disgusting as a result.

About 43 years ago, Michael Potter founded Eden Organics, back in the days when the word and label “organic” actually meant that something was super pure and truly natural. During those days, carrageenan, which is a seaweed-derived thickener that has a controversial health record, was not considered organic and was not allowed in a certified organic product. Also on the list of not organic ingredients was synthetic inositol, an ingredient manufactured using chemical processes. Today, those ingredients are permissible in labeled certified organic products. Worse yet is that GMO foods and ingredients are also allowed in labeled certified organic products.

For those of us who remember what food tasted like before the takeover all I can say is what is being sold and labeled today as organic is nothing more than a joke, the entire regulation and certification is shameful. Since the late 1970s I had gone out of my way and spent extra money for organic foods and products. Since 1999, I stopped wasting my time and money. What I’ve done instead is search out local small farms and individuals who practice the old methods and standards of organic. I have trusted their word for years, over the now meaningless certified organic label.

Once again, a few days after the most recent review on May 22, 2012, the NOSB board voted to keep carrageenan on the increasing list of non-organic ingredients which can be used in foods and products with the “certified organic” label.

It is beyond me how any regulatory body can approve known non-organic ingredients to be included in products with a certified organic label. I suppose the only real way we can get the organic industry back to the wholesomeness it was prized for is to stop buying certified organic foods and products altogether, if there is no profits to be made they will stop making phony organic certificates and claims.

To make matters worse, the onslaught of GMO seed is potentially contaminating not only the environment but organic seed and crops as well through cross-pollination. In my mind, the fact that GM soy can and is allowed to be fed to animals in certified organic feedlots is a huge step back in our evolution of maintaining a clean source of food for those who demand better.

Michael Potter says…

“The board is stacked. Either they don’t have a clue, or their interest in making money is more important than their interest in maintaining the integrity of organics.”

Michael Potter refuses to place the certified-organic label on Eden’s product, claiming it a fraud.

I am delighted that Eden Organics is speaking out about this. They are the only larger organic company that I am aware of that farms by the old regulations. Of course there are many beyond organic small farms dotting the county and I encourage you to seek them out through Local Harvest.

Previous posts on the concern and safety of our food:

Growing Flax: a story of beauty, prosperity and ruin

The Trail of Corn: going where no man or woman has gone before

GM Canola Found Growing Along Roadsides

FDA Says GM Salmon, Trout, Tilapia Safe for Human Consumption

Organic Certification: is it all it’s cracked up to be?

Sustainable Beyond Organic Meats: we ARE what the animal eats

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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This recipe is from Vital Choice Seafood, the only place we get fresh seafood. In this recipe, Halibut or Cod can be used. We personally prefer Alaskan Halibut because it has a delicate, melt-in-your-mouth tender texture and has a mildly sweet flavor. One thing we enjoy most is the lack of fishy smell and taste from all the fish we get at Vital Choice, they are superior to all others we’ve tried. Our favorite pick is their Wild Pacific Seafood Medley (yes, it includes the Alaskan Halibut).

Some of our other favorite fresh fish recipes:

Tip: This recipe works well with cod or halibut, and with most any dried fruit.

Prep Time 10 min / Cooking Time 10 min

Cherry-Balsamic Halibut Recipe

  • 1/4 cup dried organic tart cherries (we get these are Vital Choice too, amazing quality!)
  • 1/4 cup golden raisins
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup organic white balsamic vinegar
  • 2 Tablespoons toasted pine nuts
  • 4 Alaskan cod or halibut fillets (4 to 6 oz each), thawed
  • Sea salt and organic pepper, to taste

Combine dried fruit, onion, and balsamic vinegar in a small microwaveable bowl. Cover and microwave on medium setting for 1 minute. (Or, heat ingredients in a small saucepan until very warm but not hot, and no more.) Remove from microwave (or saucepan) and stir in pine nuts; let sit, covered, while fish is cooking.

Fill a 12-inch skillet with water to a depth of 1-inch and bring to a boil. Rinse fish under cold water; place fillets in steamer basket. Season with salt and pepper.

Turn off heat. Place steamer basket into skillet; return liquid to a boil. Cover loosely and cook 4 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to serving plates; top with fruit.

Serves 4

Serve with a spinach salad, rice pilaf, or whole wheat couscous.

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Curt and I enjoy sharing the things we have found to be the best. Both of us had pretty much stopped eating fish because the flavor was always off and the texture was always too soft and sometimes even mushy – yuck! As of five years ago that came to a screeching halt when I discovered, by accident, Vital Choice Seafood & Organics.

First, I have to tell you that I am so picky about the quality of my food that if it doesn’t taste and smell like I just went out and gathered it myself, I would rather not eat it.

One of our favorite picks at Vital Choice Seafood & Organics is what they call a “sampler” and the one we buy most often is called “Wild Pacific Seafood Medley” (see image). What we enjoy most about this sampler is the assortment of fish it contains, whoever put this pack together was brilliant. The portions are just right and the variety is sure to please. Plus, there is a substantial savings versus the cost of buying the items separately!



The Wild Pacific Seafood Medley Contains:

  • Sockeye Salmon – 6 oz skinless/boneless portion
  • King Salmon – 6 oz skinless/boneless portion
  • Silver Salmon – 6 oz skin-on/boneless portion
  • Sockeye Salmon Burger – 4 oz patty
  • Hot-Smoked Sockeye – 6 oz skin-on/boneless portion
  • Pacific Albacore Tuna – 6 oz of small, skinless/boneless medallions
  • Alaska Halibut – 6 oz skinless/boneless portion
  • Oven-Ready Smoked Sablefish – 4 oz skin-on/boneless portion
  • Wild Organic Blueberries – 1 lb bag (approx. 3.5 cups)
  • Organic Marinade Mix – 0.75 oz sample pack

The addition of the Organic Wild Blueberries is a real treat too. To this day, I have not found wild blueberries that taste like the ones I used to gather myself on a remote mountaintop in PA. Well, I should say, I had never found any until I opened my first purchase of this sampler; I couldn’t believe it, these small berries tasted exactly like the ones I gathered myself at the peak of ripeness. The same rich blueberry flavor bursting in my mouth was simply amazing! Whether eaten straight from the bag or tossed in a smoothie, they are perfect.

Vital Choice Seafood & Organics is also recommended by leading doctors, be sure to check out the “Doctor’s Favorites” packs they have put together too: Christiane Northrup, Dr. Lipman, Dr. Perricone, Dr. Jonny Bowden, Dr. Crinnion, and Andrew Weil, MD.

Some of our favorite recipes for cooking the fish in this sampler:

Herb-Crusted Grilled Wild Salmon

Grilled Wild Alaska Halibut on Tabouli

Thyme-Crusted Sablefish

Sablefish with Shallot Vinaigrette and Herb Salad

**you have no idea how difficult it is writing this post, my mouth is watering!**

Other Information About Fish and Cooking Fish

I have written other posts on wild seafood that you may also find useful; Buying Salmon:Differences Between Wild vs. Farmed and Can Cooking Harm the Beneficial Omega 3s & 6s When Cooking Fish.

Enjoy!

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Vital Choice: Healthy Moms & Baby PackFew subjects elicit more emotion than the safety of food eaten by pregnant or nursing women and its impacts—good or bad—on their children. And that’s how it should be, given the vulnerability of fetuses and infants, and the importance of optimal brain development to childhood and lifelong capacities and outcomes. But some of what we’ve heard over the years is not withstanding the test of time.

Take the case of pregnant and nursing women who are advised not to eat fish, all of the studies published on this subject find that children’s brains benefit when their mothers do eat more fish during pregnancy and nursing, and that children are not harmed by the minuscule amounts of mercury in most ocean fish. This post dispels the myths and provides suggestions to keep both mother and baby healthy.

This is how Harvard public health researchers put it in a recent medical literature review (Mozaffarian D, Rimm EB et al. 2006):

“For major health outcomes among adults, based on the strength of the evidence and the potential magnitudes of effect, the benefits of fish intake exceed the potential risks.”

“For women of childbearing age, benefits of modest fish intake, excepting a few selected species, also outweigh risks.”

The few exceptions to which they refer to are: shark, swordfish, king mackerel, and tilefish, which should be avoided by children and pregnant and nursing mothers.

Both Christiane Northrup, MD and Andrew Weil, M.D., stand out as a voices of reason within a misguided, drug-focused medical paradigm that downplays wellness and prevention. Dr. Weil wrote on this in the Huffington Post, titled “Pregnant? Eat Fish!

Dr. Weil writes,

“Research now suggests that the benefit to a baby’s neurological health from omega-3s appears to far outweigh the potential for harm from small amounts of mercury in fish tissues.”

He goes on to cite the research backing this statement… findings we’ve reported, along with research explaining why the abundance of selenium in ocean fish renders the presence of traces of mercury virtually irrelevant to human health.  Continue reading “Can Pregnant Women and Nursing Mom’s Eat Fish? Yes!” »

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Cooked SalmonPopulations around the world that eat fish regularly live longer and have less chronic disease than populations that do not. Whether this is because fish displaces meat or because it has positive attributes of its own is not clear. Certainly, fish provides high-quality protein without the saturated fat present in commercially raised (feedlot) meat and poultry. It is the fatty fish from cold northern waters – also provide omega-3 fatty acids, the special, unsaturated fats our bodies need for optimum health. The cold water fish are; wild salmon, mackerel, herring, sardines and bluefish.

Most Americans are deficient in omega-3s and as a result are more likely to develop cardiovascular disease, cancer, inflammatory disorders, and mental and emotional problems. Recent research suggests that supplementing the diet with omega-3 fatty acids not only can reduce these risks but can also help treat depression, bipolar disorder, autism, and attention deficit hyperactivity disorder. It’s the omega-3 fatty acids that are associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis, not to mention the studies on fresh fish diets and how they delay Dementia, protect memory and ward-off Alzheimer’s.

Omega-3 fatty acids are polyunsaturated fatty acids that are essential nutrients for health. We need omega-3 fatty acids for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food.  Continue reading “Does Cooking Harm the Beneficial Omega-3s & 6s in Fish” »

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Lavender (Lavendula angustifolia) essential oil is one of the most versatile essential oil to have on hand. Therapeutic Lavender oil is known to promote tissue regeneration and speed wound healing and is one of the few essential oils to still be listed in the British Pharmacopoeia (that is, provided the Lavender oil is of therapeutic quality).

Lavender has medical properties as well: highly antiseptic, antifungal, relaxant, anti-inflammatory, combats excess sebum on skin, and is used for respiratory infections,  menstrual problems/PMS, skin conditions (perinial repair, acne, eczema, psoriasis, scarring), burns, hair loss, insomnia, nervous tension.

The fragrant influence of Lavender oil is calming, relaxing, and balancing, both physically and emotionally.

  • University researchers in Japan found that diffusing certain aromas in an office environment dramatically improved mental accuracy and concentration. Diffused lemon oil resulted in 54 percent fewer errors, jasmine 33 percent fewer errors, and lavender 20 percent fewer errors. When aromas were diffused during test taking, scores increased by as much as 50 percent.
  • Lavender has been documented to improve concentration and mental acuity. University of Miami researchers found that inhalation of lavender oil increased beta waves in the brain, suggesting heightened relaxation.
  • Lavender oil also reduced depression and improved cognitive performance (Diego et al., 1998).
  • A 2001 Osaka Kyoiku University study found that lavender reduced mental stress and increased alertness (Motomura et al., 2001).

~~ Buy Pure Essential Oils at My Product Website ~~

30 Ways to Use Lavender Oil

  1. Rub Lavender oil on the soles of the feet for a calming effect on the body.
  2. Rub a drop of Lavender oil on your palms and smooth on your pillow to help you sleep.
  3. Put a drop of Lavender oil on a bee sting or insect bite to stop itching and reduce swelling.
  4. Put 2-3 drops of Lavender oil on a minor burn to decrease pain and stimulate healing.
  5. Stop Bleeding; put 1-4 drops of Lavender oil on a cut to stop the bleeding.
  6. Mix several drops of Lavender oil with a carrier oil and apply topically for eczema and dermatitis.
  7. Alleviate the symptoms of motion sickness, place a drop of Lavender oil on the end of the tongue or around the naval or behind the ears.
  8. Stop a nosebleed; put a drop of Lavender oil on a tissue and wrap it around a small chip of ice. Push the tissue covered ice chip up under the middle of the top lip to the base of the nose and hold as long as comfortable or until the bleeding stops (do not freeze the lip or gum).
  9. Rub a drop of Lavender oil over the bridge of the nose to unblock tear ducts (avoid eye area).
  10. Capped Skin; rub a couple drops of Lavender oil with a little carrier oil on dry or chapped skin.
  11. Rub a drop of Lavender oil on chapped or sunburned lips.
  12. To reduce or minimize the formation of scar tissue, massage Lavender oil on and around the affected area.
  13. Rub 2 drops of Lavender oil over the armpit area as a deodorant.
  14. Rub a drop of Lavender oil between your palms and inhale deeply to help alleviate the symptoms of hay fever.
  15. Dandruff; rub several drops of Lavender oil into the scalp to help eliminate dandruff.
  16. Place a few drops of Lavender oil on a cotton ball and place in your linen closet to scent the linens and repel moths and insects.
  17. Place a drop of Lavender oil in your tabletop water fountain to scent the air, kill bacteria and prolong the time between cleanings (NOT in fish tanks though).
  18. Put 2-4 drops of Lavender oil on you vacuum cleaner bag to scent the room while vacuuming.
  19. Bed Linen Spray; in a 4oz. spray bottle filled with water add 5-10 drops of Lavender oil, shake and lightly mist bed linens every morning upon making your bed, this provides a calming scent that helps induce restful sleep.
  20. Dryer Sheet; place a few drops of Lavender oil on a damp washcloth and toss into the dryer, which will deodorize and freshen your laundry.
  21. Put a drop of Lavender oil on a cold sore to facilitate healing.
  22. Diffuse equal portions of both Lavender and Orange essential oils to reduce stress and anxiety.
  23. Sunburn; spritz several drops of Lavender oil mixed with distilled water on a sunburn to decrease pain.
  24. Cuts and Wounds; put 1-2 drops Lavender oil on a cut to clean the wound and kill bacteria.
  25. Itching; apply 1-2 drops of Lavender oil to a rash to stop the itching and heal skin.
  26. Foot Bath; mix 4 drops Lavender oil with 1/4 cup of epsom salts and add to warm water, soak feet for 20 minutes.
  27. In a 32 oz. spray bottle mix 14-20 drops of Lavender oil with water for a chemical-free spray air freshener.
  28. Add a drop of Lavender to one quart of softened vanilla ice cream, stir well, freeze until hardened, serve.*
  29. Lavender Tea; add one drop of Lavender oil to a cup of hot water for a relaxing cup of tea at the end of a busy day.*
  30. Use Lavender oil in one of these recipes: Lavender Sorbet, Lavender Lemonade, or Lavender Chocolate Truffles!*

*NOTE: Only food grade essential oils, such as Young Living Essential Oils, can be ingested or taken internally as a supplement. Please do not ingest otherwise.

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Genetically Modified SalmonThe FDA has been considering approval of a genetically engineered (GE) salmon (and soon other popularly eaten fish to follow) for human consumption that grows at twice the rate of normal salmon. The GM salmon is a mere starter in the culinary revolution of GE animals for human consumption. The approval of GM salmon will pave the way for an ever-growing number of animals to be genetically engineered for human consumption.

The company responsible for the first Frankenfish for humans to eat is AquaBounty. AquaBounty has developed an advanced-hybrid (Genetically Modified) salmon, trout, and tilapia designed to grow faster and significantly larger than their conventional siblings. The tilapia that’s being developed is a modified version that has been developed so that it can digest protein more efficiently. The result is a giant fish that can grow up to five times the size of a non-transgenic tilapia, sounds real yummy and healthy, huh?! Just looking at the photo above is enough visual indication that GM salmon are hardly fit for eating!  Continue reading “FDA Says GM Salmon, Trout, Tilapia Safe for Human Consumption” »

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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A well-known Nurse’s Health Study found that women who ate fish once per week cut their risk of stroke by 22 percent, while those who ate fish five or more times per week cut their risk by 52 percent.[1] Studies have also shown that 3 g per day of fish oil containing both EPA and DHA is cardioprotective because it makes platelets more slippery and decreases cellular inflammation.[2] The evidence that the omega-3 fats in wild cold water fish are heart healthy is so compelling that the American Heart Association now recommends that all adults consume fish at least twice per week. Fatty cold-water fish such as wild Alaskan salmon contains the most omega-3 fats.

The benefits of eating fresh wild fish have been confirmed over and over again, and they continue to make headlines. A recent review of 97 clinical studies on the effects of lipid-lowering agents (statins, fibrates, resins, niacin, and fish oils) showed that fish oils provided the greatest reductions in total mortality and cardiac morbidity.[3] See Top 8 Delicious Heart Healthy Foods.

The best place to get Wild Salmon fillets and Macadamia Nut Oil for this recipe is at, Vital Choice Seafood and Organics.

Vital Choice comes highly recommended by Dr. Andrew Weil, Christiane Northrup, M.D., Dr. Lipman, Dr. Perricone, Dr. Crinnion, and Dr. Jonny Bowden ~ and for good reason ~ Vital Choice is the best!

Herb-Crusted Grilled Salmon


You’ll need:

  • 2 (6 oz) skinless-boneless wild salmon fillets
  • 1/3 cup coarsely chopped fresh oregano
  • 1/3 cup coarsely chopped fresh cilantro
  • 1 Tbsp organic dried rosemary
  • 1/4 cup sliced green onion
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons organic macadamia nut oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon organic black pepper

Directions:

Rinse thawed fish; pat dry with paper towels.

In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped.

(Alternatively, use a knife to finely chop oregano, cilantro, green onion, and garlic. transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.)

Generously coat both sides of salmon with the herb mixture.

Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork.

To serve, cut each salmon piece in half.

Some of my other wild cold water fish recipes:

Sablefish with Shallot Vinaigrette Herb Salad

Grilled Wild Alaska Halibut on Tabouli

Thyme-Crusted Sablefish

References

  1. Iso, H., et. al., 2001. Intake of fish and omega-3 fatty acids and risk of stroke in women, JAMA, 285(3):304–12.
  2. Leaf, A., et al., 1988. Cardiovascular effect of n-3 fatty acids. NEJM, 318(9), 549–557; von Schaky, C., et al., 1999. The effect of dietary omega-3 fatty acids in coronary atherosclerosis: A randomized, double-blind, placebo-controlled trial. Ann Internal Medicine, 130 (7), 554–562.
  3. Studer, M., et. al., 2005. Effect of different antilipidemic agents and diets on mortality: a systematic review, Arch Intern Med, 165(7):725–30.

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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I just read an article on 8 top heart healthy foods at ScienceDaily. You may also find like I have that everything on the list is a delicious favorite food! The only part of this top 8 list is that it may be challenging for some is in locating the best quality, so I’ve included links to the sources I have found to be the very best.

In the article Susan Ofria, a registered dietitian at the Loyola University Health System’s Melrose Park campus, states;

“You are not even choosing between the lesser of two evils, red wine and dark chocolate have positive components that are actually good for your heart.”

“Resveratrol, which lowers blood sugar, is found in red wine and dark chocolate making them heart-healthy choices for everyone this Valentine’s Day and beyond.”

Red wine and dark chocolate with a cocoa content of 70 percent or higher contain resveratrol, which has been found to lower blood sugar. Red wine is also a source of catechins, which could help improve “good” HDL cholesterol.

Ofria, who is also a nutrition educator, recommends the following list of heart-healthy ingredients for February, which is national heart month, and for good heart health all year, and I have added my opinions and links for you.

8 Top Delicious Heart Healthy Foods

1. Red Wine: “Pinots, shirahs, merlots – All red wines are a good source of catechins and resveratrol to aid ‘good’ cholesterol.” Merlot is our favorite, we also use our drinking Merlot in cooking because we think it tastes better than cheaper cooking wines.

2. Dark Chocolate: 70 percent or higher cocoa content: “Truffles, soufflés and even hot chocolate can be a good source of resveratrol and cocoa phenols (flavonoids) as long as dark chocolate with a high content of cocoa is used.”

This 70 percent Madagascar chocolate is a classic dark. Smooth and bold in flavor. The 70% chocolate bar is perfect if you like the strong flavor of dark chocolate without the bitterness. Ingredients: cocoa beans, sugar, cocoa butter, soy lecithin, vanilla. Click on the chocolate bar to buy some.

 


If you like to make your own chocolates (see my easy chocolate truffles recipe) or if you enjoy baking this 70 percent Raw Cacao Bar (case of 6) from Organic Nectars this could be just what you need. As a multi-award winning gourmet raw, vegan, organic sweets and confections, Organic Nectars introduces a line of hand tempered chocolates with a smooth, creamy and balanced taste rivaling some of the world’s finest chocolate, using pure raw, vegan, organic, kosher parve ingredients. Enjoy this dairy free raw bittersweet chocolate bar. Low glycemic, dairy free, vegan, raw premium solid chocolate. Exquisitely smooth taste, texture and mouth feel!

 

 

3. Salmon and Tuna: ”Especially white, or albacore tuna and salmon are excellent sources of omega-3 fatty acids, and canned salmon contains soft bones that give an added boost of calcium intake.”

All Vital Choice albacore tuna comes from a North Pacific fishery in which smaller boats line-catch individual tuna using the sustainable troll method, which ensures careful handling of each fish, safety for dolphins, and very minimal bycatch.

Thanks to its sustainable harvest and lower mercury content, albacore tuna from this fishery is categorized as “Super Green” by Monterey Bay Aquarium. The rich red color of the canned Salmon is luscious and it’s brimming with healthy Salmon oil is a culinary treat.

If you’ve only had supermarket brands of both salmon and tuna, you are in for a very special surprise!

4. Flaxseeds: “Choose either brown or golden yellow, and have them ground for a good source of omega-3 fatty acids, fiber, phytoestrogens.” We enjoy buying Bob’s Red Mill brand of flax seed and flax products. Flaxseed is extremely nutritious when added to baked goods-biscuits, pancakes, waffles, muffins, your favorite yeast bread recipe, or just about anywhere. It is also tasty when added to cooked cereals. Flaxseed is a rich source of fiber and omega-3 fatty acids.

5. Oatmeal: “Cooked for a breakfast porridge or used in breads or desserts, oatmeal is a good source of soluble fiber, niacin, folate and potassium.” Bob’s Red Mill has a terrific assortment of oat products, I love the quality of their products too.

6. Black Beans or Kidney Beans: Good source of niacin, folate, magnesium, omega-3 fatty acids, calcium, soluble fiber. Again, Bob’s Red Mill is the source I like best for grains and beans, I find the quality to be the best.

7. Walnuts and Almonds: ”Both walnuts and almonds contain omega-3 fatty acids, vitamin E, magnesium, fiber and heart-favorable mono- and polyunsaturated fats.” The nuts from Vital Choice are certified organic and Kosher; this is the only source I am aware of that purchases nuts from the most recent harvest season, they also use thick, re-sealable pouches to maintain freshness.

 

 8. Blueberries, Cranberries, Raspberries, Strawberries: ”Berries are a good source of beta carotene and lutein, anthocyanin, ellagic acid (a polyphenol), vitamin C, folate, potassium and fiber.” Of course in season fresh picked organic berries are best. During winter I rarely buy fresh berries, even when the label reads “organic”, what I do instead is buy frozen berries from Vital Choice. Their berries are picked at the peak of ripeness and flash frozen, we’ve found them to be so much better than any other frozen berry and superior to out of season berries. We especially enjoy their ‘wild’ blueberries, which remind me of the small flavorful wild blueberries I used to pick near a remote bog in the mountains of central Pennsylvania years ago, they are amazing! Click on the berries to get some!

Source: Loyola University Health System. “Dark chocolate and red wine are heart-healthy foods of love, dietitians say.” ScienceDaily, 13 Jan. 2012.

 

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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