If you make some adjustments to your mindset, you can get all of those essential fatty acids from fish that everyone recommends you eat, while still eating responsibly. You don’t have to buy up farmed and over-fished seafood in order to get the nutrients you need. There are alternatives to salmon, which can be either farmed offshore in pollution-heavy processes, or are in some cases wild-caught in overextended fisheries. That’s not to say that all salmon is problematic – US farms that use tank methods rather than offshore ocean pens are better, and certain wild fisheries are sustainably managed. However, if you’re buying sustainably caught/raised salmon, it should be fairly expensive. Here’s a way to get those same dietary benefits much cheaper, and guilt-free. The key is eating lower on the aquatic food chain.
food52 (http://www.food52.com/) is an interesting website where home cooks can enter recipes in weekly theme contests. I am excited to try some of the winners.
Because of its high moisture level and lack of preservatives, maple syrup is a perishable food product that is susceptible to the growth of yeasts, molds, and bacteria. Refrigeration not only helps maple syrup retain its flavor but prevents microorganisms from growing as well. Unopened, maple syrup will last several years stored in a cool, dark place. Once opened, it will keep six months to a year in the refrigerator.
But as maple syrup can be pricey, it can make sense to buy it in large quantities when seasonal. For long-term storage, we wondered if storing syrup in the freezer would work as well as refrigeration. We froze half the contents of one bottle of syrup, refrigerated the rest, and then conducted a comparative tasting. The syrup stored in the freezer never froze solid and, once warmed, was identical in taste to the refrigerated syrup. (The syrup never froze because of the high concentration of solids in the liquid–in this case, the sugar.) At most, the syrup will become thick, viscous, or crystallized during freezing, but a quick zap in the microwave will restore it so well that you would never know it had been “frozen.”
Here’s a really tasty way to use up over-ripe bananas and have a quick and low-fat breakfast on the go. Dunno about you, but we always seems to have the last banana or two of a bunch go over-ripe, so instead of tossing them, I’ve been peeling and freezing them, keeping them in the freezer until needed.
Ingredients:
1 frozen banana , cut into chunks
½ cup nonfat vanilla yogurt
1 cup soy milk or lowfat milk
Ground Cinnamon
Blend banana, milk, and yogurt until smooth. Add a healthy pinch of ground cinnamon and blend again to combine. Pour into glass and top with a sprinkle of cinnamon.
Substitutions:
Replace vanilla yogurt with plain yogurt + 4 teaspoons honey
Replace half the frozen banana with frozen berries
Rob: Dude – what did you think cookies were made out of? They’re a butter and sugar delivery device. Almost every sugar cookie recipe is in a 1:1:1 ratio of butter to sugar to egg. And...
gorge: TWO STICKS BUTTER, TWO CUPS SUGAR AND TWO EGG YOLKS!!! AND YOU ARE CONCERNED ABOUT PACKAGED BROCCOLI. GIVE ME A BREAK! I HAD A HEART ATTACK BY JUST READING IT.
Eric Hundin: I found your blog on MSN Search. Nice writing. I will check back to read more. Eric Hundin
If you make some adjustments to your mindset, you can get all of those essential fatty acids from fish that everyone recommends you eat, while still eating responsibly. You don’t have to buy up farmed and over-fished seafood in order to get the nutrients you need. There are alternatives to salmon, which can be either farmed offshore in pollution-heavy processes, or are in some cases wild-caught in overextended fisheries. That’s not to say that all salmon is problematic – US farms that use tank methods rather than offshore ocean pens are better, and certain wild fisheries are sustainably managed. However, if you’re buying sustainably caught/raised salmon, it should be fairly expensive. Here’s a way to get those same dietary benefits much cheaper, and guilt-free. The key is eating lower on the aquatic food chain.![[Digg]](http://www.eatfreeordie.com/wp-content/plugins/bookmarkify/digg.png)
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