Hi Amanda, I am brand new here and I will be praying for your father that the Lord will heal him and restore unto him the years the locusts have devoured...
An aquaintance of mine is a Master Herbalist who specializes in healing utilizing herbs and diet to help our bodies recover from many forms of disease including cancer. Many doctors have sent their patients to him when traditional medicine seems to hold no hope on its own... His name is Donald Yance and his link is here:
http://www.centrehealing.com/about/overview.cfm (Interesting Side Note: He is a Christian, a musician and also used to be a Monk...
Here is a link to one of his recipes as well as other useful links:
http://www.townsendletter.com/Jan2007/adaptogen40107.htm He is a well respected author as well:
http://mederifoundation.org/yance-bio.cfm
Also check out a recipe by DR. Weil and a direct link for free sign-up...
http://www.drweilonhealthyaging.com/hya/ecs/a/recipes.html Disclaimer BTW: I am in no way affilated with him other than a fan
Honey-soy Broiled Salmon
One sweet, tangy and salty mixture does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a Meal: Serve with brown rice and sauteed red peppers and zucchini slices.
Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)
Instructions
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
- Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
TIP: How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
TIP: To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
From EATINGWELL The Magazine of Food & Health
Copyright 2005 Eating Well, IncHoney-soy Broiled Salmon
One sweet, tangy and salty mixture does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a Meal: Serve with brown rice and sauteed red peppers and zucchini slices.
Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)
Instructions
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
- Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
TIP: How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
TIP: To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
From EATINGWELL The Magazine of Food & Health
Copyright 2005 Eating Well, Inc
