Easy Healthy Seafood Recipe: Seafood Salad (Ligurian)

Seafood Salad (Ligurian)Liguria is known for its quaint towns, romantic beaches, and good healthy recipes food which are often simply prepared but intricately layered with a lot of different ingredients. Since it is a coastal region, Liguria enjoys some of the freshest and most flavorful seafood easy desserts recipes in Italy.  This Ligurian Seafood Salad recipe by Italian Chef Massimo Corti is prepared in the traditional style and presented in the luxury hotel fashion.  There is no better way to taste the freshness and flavors of the Ligurian cuisine than with this scrumptious dish which makes use of five different kinds of seafood—crayfish, mussels, prawns, squids, and shrimps—served in a tureen mixed with an herb and lemon dressing.

Every osteria in Liguria has their version of seafood salad. In this recipe, the salad dressing is made with finely chopped parsley and marjoram, lemon juice, olive oil and some salt, keeping it as simple and as crisp as possible. A court-bouillon of onions, carrots and celery is prepared to cook the seafood in. The order of cooking the seafood is important so as to get the right firmness of meat and maximum juiciness. The crayfish and mussels also have to be cooked beforehand and taken out of their shells.  They are cooked in the court-bouillon to give them flavor that will harmonize with the rest of the dish.

Ingredients: 8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round clam), 3.5 oz. octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon fresh parsley, Court Bouillon, 1 carrot, 1 branch celery, 1 onion, 2 laurel leaves

For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water, 1 pressed lemon, salt

Preparation Instructions: Seafood Salad (Ligurian)2

Steam the crayfish and mussels for a few minutes until they change color. Peel the shrimps and the prawn and take the cooked crayfish and mussels out of their shells. Cut up the squid into very fine slices. Mince the herbs very finely. Prepare a Court bouillon using water, onions, carrots, and celery. Cook the seafood in the court bouillon. Use a sieve to allow quick cooking and draining. The first to go is the squid which cooks longest, next is the shrimp, the prawns, the crayfish, and the mussels. Cook for only about two minutes. When cooking is done, drain the seafood well and place in a tureen or wide deep bowl. Make vinaigrette. In a bowl, mix lemon juice, salt, olive oil. Pour sauce onto the seafood and add the finely chopped herbs. Arrange the prawns around the plate and heap the rest of the seafood in the center. Add a sprinkling of herbs and garnish with parsley. Serve.

A sieve is used to cook the seafood, placed over the court-bouillon to make it easier to get the seafood out of the pot and drain out the water once they are good and ready, which takes only about two minutes.This dish makes an excellent summer appetizer served with a crisp white fruity wine such as Pinot Grigio. Other possible pairings for a sensational dinner party are Chardonnay del Collio, Gli Archetipi Farra d’Isonzo, or Puiatti.

Source: www.gourmandia.com

Tumor Shrinking Foods

Tumor Shrinking FoodsTo combat cancer, doctors recommend a variety of medical protocols depending on the location and severity of the tumor as well as the health condition of the patient.  There’s radiation, chemotherapy, radical and cryosurgery and many more.  These are usually pharmaceutical based and the result of decades of clinical researches and studies by doctors and scientists. Oncologists recommend their patients to eat healthily but the foods usually are geared towards providing energy and nutrients to sustain the body in the medical treatments that really take their toll especially for if radiation therapy and surgery is called for.

Despite not being recognized by government food and drug authorities, a lot of patients seek the advice of alternative medicine in their desire to be healed.  The treatments recommended include mind-body interventions, bioelectromagnetics, acupuncture, massage, yoga and nutritional supplements. For certain types of cancer such as meningiomas or tumors affecting the nervous system, healthy meals are included in the protocols for non-invasive treatment. It doesn’t contain a lot of exotic herbs and simply promotes the consumption plenty of fruits in vegetables, adequate vitamin E and very minimal quantity of salt.  The predominantly vegetarian-based diet healthy recipes recommends lots of cabbage and onion is said to be very effective in shrinking benign meningiomas and preventing the development of malignant meningiomas.

Taking an average of 200 grams of vitamin E from food supports brain health and reduces swelling.  As salt causes the body to retain People with a meningioma need to reduce salt intake. Salt increases fluid retention so reducing its consumption likewise helps in relieving intercranial pressure. Tumor Shrinking Foods2

Galic and onions are rich in antioxidants and can help in the shrinking of fibroids which are non-cancerous tumors affecting the uterus.  Since the female hormone estrogen stimulates the growth of fibroids, it’s recommended to consume foods that reduce estrogen.  Beans, peas, nuts, seeds and other fiber rich foods can also help in the treatment of fibroids.  The healthy omega 3 oils in fishes like salmon, tuna, and mackerel has anti­inflammatory properties and can help relieve fibroid symptoms.

Like in any treatment protocol, ensure to consult your doctor especially if you are already ill from cancer tumors in your body.

Source: www.gourmandia.com

Easy Healthy Recipe: Partridges and Cabbage

Partridges and CabbageWhen it comes to cooking a delicious partridge, keep it simple. Two of the best ingredients to combine with the delicate and tender flesh of the wild bird healthy recipes are soft and subtly sweet cabbages and notoriously pungent juniper berries. Serve this dish as an alluring alternative to roasted chicken at your next dinner party. The native grey varieties are small birds that can be served whole, one for each person. Full of robust flavor and fantastic aroma, they are ridiculously affordable easy healthy recipes too.

If you want a milder tasting partridge, choose the red-legged variety, which is a larger bird and can feed two. Partridge require less cooking time than chicken so it’s quite easy to prepare. You can serve partridge on or off the bone, and use the bones for making stock to cook the cabbage. The wild bird could use the extra fat to help retain and add moisture to its meat, which is leaner than chicken, thus this recipe calls for a generous amount of butter. Cream is also added near the end of the recipe to counterbalance the gamey taste and make the dish taste absolutely ambrosial.

Ingredients: 1 medium head cabbage (shredded), 4 tablespoons butter, 2 partridges, Sea salt, Pepper (freshly ground), ¼ teaspoon paprika, Juniper berries, 1 ¼ cup whipping cream

Preparation Instructions:

Partridges and Cabbage2Fill a large pot with water and add a little salt. Bring to a boil. Toss the cabbage in the water and cook for 10 minutes. Drain. In a large, heavy skillet, melt the butter. Add the partridges and brown them on every side. Add the cabbage to the skillet. Season with salt and pepper. Add the paprika and half a handful of juniper berries. Cover and cook for 20 minutes. Stir in the cream. Salt and pepper to taste. Cover and cook for 10 minutes. Serve warm.

You will know when the partridge is cooked by piercing it with a fork; if the fork slides down the flesh all the way to the bone (or all the way through, if it is deboned) with ease, it’s done properly. Take care not to overcook the partridge as it dries out quickly. Before cooking, wash the partridge thoroughly with cold water and pat it dry with a paper towel. Used primarily to flavor wild game, juniper berries have a tart flavor that cuts down on some of the gaminess of wild birds, boar, buffalo, and venison. The main ingredient in making gin, juniper berries add a piney flavor and pungent aroma to this exotic dish.

Source: www.gourmandia.com

Foods that Increase Women Fertility

Foods that Increase Women FertilityGood nutrition and a healthy reproductive system can increase a woman’s fertility. Unhealthy processed foods, junk foods, and foods injected with hormones or are genetically modified may imbalance the hormones and make it more difficult for women to conceive. Organic meat, fruits and vegetables that can be cooked as healthy recipes are best for preparing the body for conception.

Zinc is an essential mineral for fertility and maintaining a healthy reproductive system. Lack of zinc can imbalance the levels of estrogen and progesterone levels in the female body. Zinc is also essential for egg production, which requires a certain amount to produce mature eggs ripe for fertilization. It is an essential mineral along with others that keeps hormone levels stable throughout the entire menstrual cycle and maintains enough fluid in the follicles for the egg to travel through the fallopian tube and into the uterus for successful implantation. It also helps reduce the size of inflamed fibroids, which cause infertility. Low levels of zinc have been lined to miscarriage in the early states of pregnancy. Foods rich in zinc include seafood especially oysters, spinach, pumpkin seeds, sunflower seeds, chia seeds, squash seeds, flaxseeds, wheat germ, cashews, pecans, walnuts, almonds, peanuts, hazelnuts, cocoa and chocolate, mung beans, kidney beans, chickpeas, and mushrooms.

Foods that promote healthy insulin function are good for fertility. Whole grains like brown rice, whole grain breads, oatmeal, and stone-ground cornmeal are complex carbohydrates that help regulate blood sugar and keep insulin levels normal. Protein from plants including peas, beans, and peanuts helps increase fertility. Women who full-fat dairy products like full-fat yogurt and whole milk have fewer problems with ovulation. This is most likely because of the calcium, essential in female fertility, found in these products.

Foods that Increase Women Fertility2Fresh produce is full of antioxidants that promote reproductive health. Many fresh fruits and leafy green vegetables are high in folate, which is important for preventing birth defects.

Healthy fats like omega-3 fatty acids regulate hormones, promote ovulation, increase cervical fluid, and improve fertility. Foods rich in omega-3 fats include oily fish like salmon, tuna, trout, herring, and cod. They are also found in egg yolks, walnuts, flaxseeds or flax oil, and hemp. Monoinsaturated and polyunsaturated fats in avocados, nuts, pumpkin seeds, and sesame seeds help reduce inflammation and increases insulin insensitivity, helping to boost fertility.

Source: www.gourmandia.com



Easy Healthy Recipe: Beans with Coconut Milk

Beans with Coconut MilkPopular in Mediterranean healthy recipes, Middle Eastern, and Indian cuisines, chickpeas are highly nutritious legumes that make a delicious snack, meal or easy appetizers. It can be served as a side dish to meats and fish dishes or added to salads. Usually sold in cans precooked and soaked, chickpea beans are also available dried and moist be soaked overnight prior to cooking. In this recipe, chickpea beans are cooked in coconut milk and flavored with garlic, tomatoes, and turmeric for a delicious yet simple dish with an Oriental flavor. This is also delicious served with some pita bread or kebabs.

Before cooking the dried beans, soak them first in water. Sort the beans and remove any debris, tiny stones, as well as shriveled or deformed beans. Place the chickpeas in a large bowl and cover the beans completely with cold water. The beans should be soaked for at least 12 hours but not more than that. It is best to leave them overnight. Once the chickpeas have soaked, dream them well and you are now ready to cook them. Place the chickpeas in a large cooking pot and cover them with water twice the amount of chickpeas. Bring the water to a boil over medium high heat and then lower the temperature to simmer the beans for approximately one hour covered with a lid. Once they are tender, drain the beans off the water and add the coconut milk and other spices to cook and absorb the flavors.

Ingredients: 250gms chickpeas – soaked overnight, 125ml coconut milk, 1 tomato well chopped, 3 each garlic cloves – crushed, 1 each garlic clove – minced, 1 1/2 teaspoons turmeric

Preparation Instructions: Beans with Coconut Milk2

In a large pot put soaked chickpeas with water and bring to a boil. Simmer and allow it to cook until tender. Once cooked, drain the excess water and add coconut milk, tomato and spices. Allow it to cook till the mixture blends well. Serve hot with rice.

If you are using canned chickpeas, which have been precooked, drain them from their soaking liquid and rinse them gently under cold running water. Most chickpeas are soaked in a salt solution so they are already salty. In this case, you don’t need to add salt anymore to the dish or you can lessen the amount of salt you add to the dish.

Source: www.gourmandia.com

Easy Healthy Soup Recipe: Cream of Scotch Pea Soup

Cream of Scotch Pea SoupBright green and creamy, this is a simple yet elegant and easy appetizers recipe for pea soup. You only need a few simple ingredients to make this recipe including peas, water, butter, flour, milk, sugar, and salt. For the best taste and the most nutrition, use fresh peas to make cream of scotch pea soup but if not available, you can also use frozen, canned or dried peas to make healthy recipes. The various processed peas, however, require different preparations.

Fresh peas are often sold in their pods while frozen peas can be sold already shelled. Fresh peas are available from May to November and are at their peak and most flavorful during this time. Before cooking the fresh peas, wash the shells and pinch the ends, remove the string and open the shell to reveal the pas. Place the peas in a colander and rinse them in cold water. Fresh peas cook quite quickly and needs only a minimum amount of water, just enough to cover all the peas. Boil the water first before adding the peas. Peas cook in boiling water in two to three minutes time. When cooking peas, do not add salt as this can toughen it up. You can add a pinch of sugar to bring out their sweetness. You can also steam fresh peas for a minute or two so that they remain bright and retain most of their nutrition in this way.

Ingredients: 85gms Scotch peas, 2 cup water, 3 tablespoons melted butter, 2 tablespoons flour, 300ml skimmed milk, 1½ teaspoons salt, 1 tablespoon white sugar

Preparation Instructions:  Cream of Scotch Pea Soup2

In a deep saucepan pour water and add peas to it. Let it cook on medium heat for a few minutes till tender. Mash the peas with a help of a spoon. Add water and mix well to make a large glass of puree. In a separate saucepan heat the milk. In a separate bowl prepare the sauce by finely mixing butter, flour and some warm milk. Cook this white sauce on medium flame for about 8-10 minutes and add it to the pea puree. Let it cook for a few more minutes and add salt and sugar. Serve hot in a soup bowl. You can also add whipped cream on top.

Frozen peas cook in the same amount of time as fresh peas. Simply add the frozen peas to the boiling water or steam them until tender. Canned peas can be cooked in the liquid they were packed in. Add the contents of the can to a saucepan and heat the peas until warmed through since canned peas have already been cooked. If you’re using dried peas, you need to soak them in water for at least six to eight hours or overnight before cooking.

Source: www.gourmandia.com

Easy Healthy Peas Recipe: Green Peas and Mint

Green Peas and MintA simple side dish that can add a Middle Eastern flavor to any meat recipes dish, green peas and mint also add color and vibrancy to the table. The delicate sweetness of peas and the cool refreshing taste of mint creates a pleasurable contrast to roast pork, steaks of lamb chops. Green peas and mint healthy recipes can be served alongside mashed potatoes or baked potatoes for a wonderful feast for any occasion. Adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley, Green Peas and Mint takes only a few minutes to prepare and cook.

In this recipe, fresh peas are sautéed in onions and combined with plum tomatoes for a tangy bite. The fresh mint is added at the end of the cooking to retain its color and fresh flavor. You can also use frozen peas to make this recipe, but the peas need to be thawed before it is cooked. Fresh peas are not always available in the market and they can be hard to find since they do not store well can’t stay fresh for long. Spring is the best time to buy and enjoy fresh peas, while frozen, canned and dried peas are available all year round.

Ingredients: 3 tablespoons olive oil, 3/4 cup finely chopped onion, 1 cup coarsely chopped plum tomatoes, 20 ounces fresh or frozen and thawed green peas, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 2 tablespoons chopped fresh mint

Preparation Instructions: Green Peas and Mint2

In a large saucepan over medium heat, pour the oil. Once the oil is warm, add the onion. Sauté until golden, about 5 minutes. Add the tomatoes; sauté 3 minutes. Add the peas, salt, and pepper. Cover. Cook for 5 minutes, stirring twice. Remove from the stove and add the mint, stirring to combine.

Mint and green peas are popular ingredients used in Mediterranean and Middle Eastern cooking. They can be enjoyed with rice or pita bread as well as stews, soups and kebabs. The tomatoes in this recipe also add another dimension of color and flavor to make a unique dish that can turn an ordinary meal into something different. Fresh peas are often sold in their pods and before cooking them to make this recipe, you need to take them out of their pods and wash them thoroughly. Simply split the pod by removing the string and opening the slit to reveal the peas.

Source: www.gourmandia.com