Dine Like a Foodie with these Food Festival Recipes

You may have missed the 2013 New York City Wine and Food Festival, but that doesn’t mean you have to miss out on its nutritional wellness secrets. We’ve got a few of the best gourmet dishes to come out of the festival, so boost your diet and overall wellbeing with these delicious and healthy recipes.

 

1. Southwestern Marinated Grilled Salmon with Tomato-Red Chillie Chutney: This dish serves four and can be ready in two hours and 15 minutes from start to finish. In each serving there is 331 calories, 198mg sodium, 27g carbs, 4.5g fibre, 13.5g fat, 1.5g saturated fat, sugars, calcium, iron and 29g protein.

 

For the chutney, soak two dried ancho or New Mexican red chillies in two cups of hot water for 30 minutes. Drain the chillies, keeping ¼ cup of soaking liquid, and then stem, seed, and dice the chillies. Throw the chillies and liquid into a blender and blend until smooth. In a medium saucepan, heat one tablespoon of canola oil over a medium heat, adding one small red onion (finely diced) and cooking for five minutes, or until the onion is soft. Add a clove of finely chopped garlic and cook for 30 seconds. Add in your chilli puree, bring to the boil, and cook for about five minutes, or until the mixture has thickened slightly. Halve and dice four plum tomatoes, and add these to the mixture with a teaspoon of dried oregano. Cook this until slightly softened – about 10 minutes – and stir in two teaspoons clover honey. Season with salt and pepper, remove chutney from the heat and fold in three finely diced green onions. You can serve this chutney warm or at room temperature.

 

For the salmon, whisk together ½ cup fat-free sour cream, ½ cup plain fat-free yoghurt, three cloves finely chopped garlic, two teaspoons grated lime zest, two tablespoons lime juice, one heaping tablespoon ancho chilli powder, two teaspoons ground coriander, one teaspoon ground cumin, ¼ teaspoon turmeric, and ¼ teaspoon chile de arbol powder in a baking dish. Add four, three-ounce salmon fillets with the skins on, and turn to coat. Cover and refrigerate the salmon for 20 minutes to an hour. Remove your salmon from the marinade and use paper towels to wipe off the excess. Brush the salmon on both sides with canola oil and season with salt and pepper. With the grill on high, grill for about four minutes per side, or until the salmon is cooked to medium and golden brown on both sides. Add a lime half to each plate for squeezing over salmon and serve chutney on the side.

 

 

2. Broccoli and Turkey Sausage Frittata with Sun-Dried Tomato and Arugula: This recipe is a little easier, can be cooked in less than 30 minutes and serves one. The whole thing contains 267 calories, 750mg sodium, 5g carbs, 1g fibre, 16g fat, 3g saturated fat, sugars, calcium, iron and 24g protein.

 

Start by preheating your oven to 350F or 180C. Spray an eight-inch, non-stick pan with cooking spray and place on medium-high heat. Add a single layer of broccoli florets (about ¼ cup) and make sure each floret is touching the pan. Season with salt and pepper, turn the heat up higher and cook for 90 seconds, gently shaking the pan to mix. To caramelise the florets, allow broccoli to cook for another minute and then add four egg whites and two ounces of diced and precooked turkey sausage. Lower the heat to medium and continually agitate with a rubber spatula for three minutes, or until the eggs have coagulated. Place the pan into the oven and bake for three minutes, and then flip the frittata. In a bowl, toss together ¼ cup of baby arugula, a teaspoon extra-virgin olive oil, a tablespoon sun-dried tomatoes, and a teaspoon sherry vinegar. Season lightly with salt and pepper, and put your salad on top of the frittata.

Categories: 2013 New York City Wine and Food Festival, calcium iron, canola oil, chopped garlic, Chutney, finely chopped, finely diced, food festival, protein nbsp, salmon, sun dried

6 Environmental Wins Native Americans Achieved in 2013

Is it me, or are environmental wellness articles always really depressing? With all the rising temperatures, acidifying oceans and suffering wildlife, it doesn’t so much inspire you to action as it does make you want to crawl into bed and never again venture into the big wide world. Yes, the planet’s wellbeing is under threat and we should definitely talk about that, but what about the good things, the triumphs that the environment has experienced recently? For those, we turn to Native Americans, who, in the past year, have reintroduced fading species, restored habitats and stopped big industry in its tracks. Let’s celebrate the best achievements they made in 2013.

 

1. The Return of the Salmon: Fish face a lot of environmental issues, but tribes in the northwest have at least done their part to save the salmon. By removing the obstacles to the salmon’s habitat, the Northwest tribes were exultant as more than a million Chinook salmon made their way back up the Columbia River to spawn, which is a record. While much work is still needed, hope was kept alive by the sight of so many fish returning.

 

2. Black-Footed Ferret Rebounds: Thanks largely to the efforts of the tribes who hosted their reintroduction by the US Fish and Wildlife Service, the nearly-extinct black-footed ferret returned. When it was released into the wild, the animal was hosted by the Lower Brule Sioux, Cheyenne River Sioux, and Rosebud Sioux, all in South Dakota, plus the Northern Cheyenne and Fort Belknap reservations in Montana and a deeded ranch in Arizona managed by the Navajo. The animals were starting to reproduce when they were last seen, so perhaps it won’t be too long until they are thriving once more.

 

3. White Sturgeon Stages Comeback: The white sturgeon has been around since the dinosaurs roamed, but is now considered to be an endangered species. However, the Kootenai Tribe of Idaho is keeping the white sturgeon from going extinct by breeding them in a fishery. Every month in spring, hatchery workers spend days catching the huge fish, then them to the hatchery and then holding them there until the females are ready to spawn. After collecting the eggs, the adult fish are then returned to the Kootenai River.

 

4. Steelhead Trout Kept Alive: The steelhead trout can spawn twice without impediments, spending the intervening time in the ocean. However, less that 2% of kelts survive the return trip due to numerous dams and slack water reservoirs. Luckily, the Yakama, Warm Springs, Colville and Nez Perce tribes have launched innovative programmes to take steelhead trout and store them during the time they would normally live in the ocean. This way, the tribes are able to re-release the trout when the time to spawn again comes. Only Indian tribes have taken part in this one-of-a-kind programme, setting an example to the rest of us. It may seem a bit outlandish to “recycle” fish; but this is basically what they are doing.

 

5. Cougars Swarm Turtle Island: In June, the New York Times reported that cougars have ‘re-colonised the Black Hills of South Dakota, the North Dakota Badlands and the Pine Ridge country of Northwestern Nebraska.’ Whether you know them as pumas (Inca), cougars, mountain lions, catamounts or panthers, these feisty kitties managed to achieve what the National Geographic called one of the more remarkable animal comebacks on record.

 

6. Bison Gets Its Day: On the first Saturday in November, the bison literally got its day when the first official National Bison Day was decreed. However, that wasn’t the only good environmental news the bison received in 2013, as earlier in the year, back in August, the first genetically pure bison in a century were released onto the Fort Belknap Reservation in Montana.

Categories: black footed, Endangered Species, footed ferret, fort belknap, Native Americans, nbsp, salmon, south dakota, steelhead trout, tribes, white sturgeon

Summer Breakfasts To Fuel Your Day The Healthy Way

We’re told time and time again of the importance of a good breakfast, but sometimes time constraints make it difficult to opt for something healthy as well as fast. These recipes are perfect for beginning your day in a healthy way, as well as being quick and easy to prepare.

Burritos

Breakfast burritos are a popular start to the day, but they aren’t always the healthiest meals – often laden with fat and carbohydrates, they require something of a makeover in order to be the nutritious meal you need to fuel your busy day. The good news is that you can achieve just that by making some small changes to what you fill your burrito with. What goes into your burrito is down to what you enjoy eating the most – you can fill them with anything from cucumber, hummous and roasted peppers to goat cheese, mint or even strawberries and honey.

• 2 sheets brown rice paper


• 4 dates, pitted and sliced in half


• 2 tablespoons goat cheese crumbles


• 4 large basil leaves

Begin by dipping one sheet of rice paper into warm water and spreading it out on a dry plate. Arrange half of the remaining ingredients in a horizontal line down the middle, leaving around an inch on either end. Fold the right and left sides of rice paper inwards over the filling, then fold the bottom of the rice paper over the filling and roll. Repeat with the remaining sheet of rice paper and the filling ingredients. These contain around 187 calories and are a quick breakfast snack to whip up before you head out to work.

Overnight Chia Pudding

Blending chia seeds with leftover brown rice is the perfect way to create a healthy, no-cook alternative to a classic dessert. The best part is that this is created overnight, so you don’t need to worry about preparing anything first thing in the morning.

• 1/2 cup cooked brown rice


• 2 tablespoons chia seeds


• 1/2 cup unsweetened rice milk


• 1/4 teaspoon cinnamon


• 1/4 teaspoon vanilla extract


• 1 teaspoon raw honey


• 2 tablespoons crushed walnuts


• 1/4 cup berries (optional)

In a large bowl, mix the rice, chia seeds cinnamon, vanilla, honey and chia seeds together. Cover and set in the fridge to sit overnight. In the morning, mix the pudding again and top with the walnuts and berries if desired. This will last for a couple of days so it’s perfect if you want to make a larger batch to last you, saving you time and making this a really cost-effective breakfast. The berries, nuts and milk all provide different nutrients to fuel you throughout the day, and the brown rice is a healthier alternative to the more common starchy breakfasts we’re used to beginning the day with.

Open-Faced Salmon Sandwiches

Taking inspiration from a classic high tea, this is a great way to jazz up your breakfast toast. If you wish, you can replace the salmon with baby shrimp, goat cheese or a hard-boiled egg.  Avocadoes and salmon are both loaded with healthy oils and fats, so they make a great addition to your breakfast meal.

• 2 slices smoked salmon


• 4 slices cucumber


• 1/4 cup sliced avocado


• 2 pieces whole-grain or gluten-free bread


• 4 2-inch pieces chive


• 1 lemon wedge (optional)

 

Take a slice of bread and arrange the salmon cucumber and avocado slices on the top. Top with chives and, if you wish, you can also sprinkle with a little lemon juice. These sandwiches can be updated with a variety of different ingredients and contain just 330 calories.

Categories: breakfast, Brown Rice, chia, Chia Seeds, goat cheese, nutrition, paper, Recipes, Rice, rice paper, salmon

Could Genetically Modified Salmon Be on Menus Soon?

New reports claim that the U.S Food and Drug Administration could soon be approving genetically modified salmon for humans to eat, which is causing concern amongst consumer who consider this to be a threat to both our health and the environment. If the salmon is approved, it could make history as the first time that a genetically modified animal has been approved for consumption on the dinner plates and restaurant menus of America. It could open a can of worms which would result in numerous genetically engineered animals, such as pigs and other mammals. We don’t yet know if it is safe for human consumption, as the only research carried out was by the company who created it. The FDA is looking into the safety element to see if it contains any chemicals or toxins that could be dangerous. There have been reports of worry from groups such as the Food and Water Watch who said that the fish could introduce unknown allergens into the food supply.

 

AquaBounty created the salmon by taking a growth gene from a Chinook salmon and a gene from a ‘promoter’ from the ocean pout, which is another form of fish. The pout gene simply switches in the Chinook growth gene in the salmon, and isn’t actually active in the modified fish. The resulting fish is set to grow to market weight twice as fast as an ordinary fish, although they don’t get larger overall. It usually takes around three years for a regular salmon to get to market weight, whereas an AquaBounty will get there in around 18 months. In order to ensure that the environment stays safe, the eggs will be treated so that all fish will grow to be sterile females. This means that they won’t be able to reproduce nor will they come into contact with any males who could impregnate them. The genetically modified fish will be grown in land-based tanks as opposed to the farm-raised varieties we’re used to, so there will be a reduced risk of escape. There has been much research and planning to ensure that the fish are safe for humans as well as the environment.

The increase in genetically modified animals has been steadily on the rise since they were first created in the 1970s. However, up until now, there have never been any that were suitable for consumption. At the moment, only soybeans and corn which have been genetically modified are being sold to consumers. AquaBounty say that releasing these fish onto the market could take at least 18 months after approval from the FDA. Farmers who want to be able to grow and sell the fish will also need to seek the approval of the FDA before doing so. It’s thought that these fish could help to reduce the risk of pollution and disease, but it remains to be seen whether we will be eating such products. One question that many consumers have is whether or not specific packaging will be required in order to distinguish the modified salmon from the everyday varieties that we’re used to. This is something that the FDA have said they will consider when making their decisions. It begs the question of whether such measures are really necessary in the food industry, and how many consumers would actually purchase such food if it was made readily available. With so many risks of disease and contamination in regular farmed fish, it could be the safer option and put an end to allergens and chemicals in fish – but are they simply being replaced with a new set of problems?

Categories: Environmental Wellness, Fish, genetically, genetically modified, growth gene, market weight, modified, modified fish, modified salmon, salmon

Think Pink: Foods that Get You Going in the Bedroom

You know that choosing the right foods is important for your wellbeing. You need the right balance of nutrients for your heart, brain, cell and bone wellness, but what about your sexual health? Can the foods in your fridge help to lift your libido and boost your sex life?

Firstly, get things in the bedroom kick-started with kale. One cup of cooked kale can provide you with 88% of your daily recommendation of vitamin C, which is essential for a good erection as the vitamin increases your blood flow. The same amount of kale is packed with over 300% of your daily value of vitamin A. Women definitely benefit from this vitamin, as it is important in protecting the health of your urinary tract and vagina. Kale also contains manganese, magnesium and iron, which are all sexual health-maintaining minerals.

Next, whip out your watermelons. Again, this super-juicy fruit is a good source of vitamin C, and it is also easily broken down and processed by your digestive system. According to a 2008 discovery, watermelon could be a perfect food for men’s sexual health because there is a phytonutrient called citrulline in the fleshy, pink fruit. This phytonutrient has an amazing ability to boost nitric oxide and relax blood vessels, which, in concentrated doses, might work as a replacement for erectile dysfunction medication.

Pomegranate is another example of powerful pink produce which offers anti-ageing benefits as well as supporting sexual health. There has been a wealth of recent research on the health benefits of pomegranate juice, such as a study published in 2012 which gave men and women glasses of the juice on a daily basis. The researchers found that participants of both genders demonstrated a surge in testosterone production after just 2 weeks treatment, with bonus side effects of an improved mood and memory. Some studies have even suggested that pomegranate may also improve your fertility.

Let’s stick with the pink theme and round things off with salmon. There are so many health benefits to this fish that they can’t help but feed into your sexual health too. Salmon is a lean source of protein which your body converts into energy more quickly than fatty meats. The wealth of nutrients in salmon will help you stay leaner and more youthful, and it’s high content of omega-3 fatty acids keeps your blood and heart pumping, which also gets certain other organs in shape for action.  As an added plus point, salmon’s DHA/EPA levels also strengthens your night vision and mental creativity, which certainly couldn’t hurt in the bedroom.

Think Pink: Foods that Get You Going in the Bedroom

Categories: pomegranate, salmon, Watermelon