Departments

  • Pan-Seared Halibut with Melted Cherry Tomatoes

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    FISH

    4 (4 to 6 ounce) halibut fillets

    ½ teaspoon finely ground unre­fined sea salt

    ½ teaspoon freshly ground black pepper

    1 teaspoon chopped fresh thyme leaves

    1 tablespoon clarified butter (recipe follows)

    TOMATOES

    2 tablespoons extra-virgin olive oil

    1 shallot, minced

    2 cloves garlic, minced

    1 pound cherry tomatoes, halved

    ¼ cup chopped fresh tarragon

    CLARIFIED BUTTER

    1 pound unsalted butter, cut into 1-inch pieces

    To make the butter, place the butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes. Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-ounce jars or one 12-ounce jar and cover tightly.

    To prepare the halibut, sprinkle with salt, pepper, and fresh thyme. Set it on a plate and let it rest a bit while you melt the butter in a wide skillet over medium-high heat. Once the butter melts, arrange the seasoned halibut skin side-down in the hot fat, and sear for four to five minutes, until the skin crisps and browns. Flip the fish, and continue cooking for another two to three minutes, until it flakes easily when pierced by a fork. Transfer the halibut to a serving plate, and tent it with parchment paper or foil to keep it warm.

    To prepare the tomatoes, set the skillet over medium heat and pour the olive oil into the pan that you used to cook the fish. Toss in the shallot and garlic, and sauté them in the oil, stirring frequently, until they release their fragrance and become translucent, about six minutes. Toss in the cherry tomatoes, and sauté them with the garlic and shal­lot until they release their juice and soften in the hot pan, about two minutes. Stir in the tarragon and continue cooking, stirring frequently, for one minute. Uncover the waiting halibut. Spoon the melted cherry tomato mixture over the fish, and serve immediately. Source + image: The Nourished Kitchen by Jennifer McGruther

  • Strawberry Cashew Yogurt

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 SERVINGS

    1 1/2 cups fresh strawberries (about 12) hulled

    1/2 cup soaked cashews

    1 tablespoon maple syrup or agave nectar

    1 teaspoon freshly squeezed lemon juice

    Sliced fresh strawberries, for serving (optional)

    Put all the ingredients in a blender and process on medium speed until smooth. Serve with sliced strawberries if desired. Stored in a sealed container in the refrig­erator. Strawberry Cashew Yogurt will keep for three days. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Corn­bleet, images courtesy of Warren Jefferson

  • Let Food Be Thy Medicine

    How many prescription medications did you take this morning? Do you know what they do? What ingre­dients are found within the core of that little capsule? Today we can simply take a pill to remedy any ache and keep your body running smoothly … or so they say. In fact, the path to health doesn’t run through a pharmacy—it can be found right on your dinner plate.

    Finding health on your dinner plate
    By Amy Vergin
  • Veggie Power: 3 Juice Recipes to Fight Cold and Flu

    According to the latest CDC Flu Activity & Surveillance report, flu is widespread in 25 states so far this season. As for the common cold, the CDC estimates that more than one billion of us will suffer from it in 2014.

    By Michael T. Murray, ND
  • That’s One for Minimalism

    Minimalist runners have long believed that modern footwear is unduly constrictive and keeps our feet and ankles from properly developing, and now there’s a study that minimalist (i.e. flexible) footwear is preferable in those just learning to walk.

  • Minty Magic: Health Benefits of Peppermint

    Peppermint (Mentha piperita) is an exceptional component in a natural tool chest. As to its botanical lineage, there are about 25 different species of mint: Peppermint is actually a naturally occurring hybrid between water mint and spearmint.

  • PSA on Saturated Fat: Maybe We Were Too Hasty

    Saturated fat has been demonized since the early 70s, but increasing numbers of cardiologists and dieticians are questioning the wisdom of that move. Dr.

  • All About: Elderflower Tea

    WHAT IT IS: Elderflower is, as you might guess, a flower of the elder tree. The flower can be used in tea either fresh or dried.

    WHAT IS IN IT: Essential fatty acids; calcium; vitamins A, B1, B2, B3, and C; phytochemicals.

  • Slowing Down AGE-ing

    Slowing down the body’s aging process starts with controlling levels of advanced glycation end-products (AGEs). The result of a glycation reaction, AGEs are formed when a protein or fat binds to a sugar, rendering the protein unable to do its job in the body.

    By Pat Baird, MA, RDN, FADA
  • New Year’s: Strengthen Your Resolve

    If you’re like most of us, around January 1st you’ll resolve to lose some weight and get in better shape. Time has a way of eroding that resolve, but you can fight it. Those are good goals—don’t let them go!

    To help you in your quest for improved wellness in the new year, we’ve put together a few diet and exercise tips that will help keep you on track.