• Cut off all visible fat from your meats before cooking
• Before cooking, rub meats with flax-seed oil. This will improve their omega 6 to 3 ratio, add flavor, and keep moist.
• Wash fish in cold water before cooking. Don’t eat raw fish. Cook until opaque and flakes easily with fork.
• Choose salmon filets that are cut from the head of the fish. It will be thicker, and moister after cooking. Because stoves vary, it is best to check the salmon for doneness after about 1 minute after you have turned it. Salmon is best-cooked medium. Insert the tip of a knife into the thickest part of the filet. It should flake, yet still be pink in the center.
• Chicken breasts can easily dry out. Leaving the skin on until done and making sure you do not over cook it helps a great deal. The breasts should read 160 degrees on an instant reading thermometer and the juices run clear. By leaving the skin on while broiling it keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from heat source as recommended, and have the heat turned to low. This will give the breasts a chance to cook throughout without burning on top and drying out. Placing it in a very hot pan, seals the bottom and retains more moisture. This recipe is created for a quick and easy meal. If you have the time, try marinating the chicken breasts for 24 hours in herb seasonings. Increase the lemon juice by 1 TBS. It will be tenderer, and the sauce will permeate the breast. By slicing the breast when done there is more surface for the sauce to permeate the meat if done the quick and easy way without marinating.
• Eat eggs sparingly. Avoid high heat cooking, such as fried eggs. Rather, try poaching, hard-boiling, or baking.
Game-meat:
• The secret to making game tender, and not rubbery is to cook it very slowly over low heat in a covered dish with a bit of water. It also helps to rub with olive/flaxseed oil before cooking.
• If you grill game meat, keep it on the rare side. Keep basting it with oils throughout the cooking process.
• If you don’t like game-meat’s distinctive flavors, marinate it overnight.
Vegetables/Fruits:• To keep fruits and veggies fresh, store in refrigerator covered in plastic bags. Try buying produce at local farmers’markets.
• Always wash produce before you eat it, even if it says it’s pre-washed.
• Make sure the cabbage does not cook more than about 4 minutes. If it cooks beyond that it will start releasing liquid and dilute the flavor of your dish. By slicing it thin, it allows it to cook in a short amount of time, ending with a fresh tasting dish with a lot of flavor.
Oils:
• Rub oil on meat before cooking, add to any food or dish to give it flavor.
(Flaxseed, Canola, Mustard Seed, Perilla)
Nuts:
- Soak nuts in water overnight. This makes the nut more alkaline rather than acidic, creating a “Live” food. It also decreases the fat content in the nut.
Your water should be brownish in the morning.
Rinse the nuts and store in the fridge or freezer or eat immediately. Nuts have a shorter shelf life when soaked and always need to be refrigerated, but they are far better for you!
Grains:
- Grains should not be eaten sparingly. They are hard for our bodies to digest and are creating gluten-intolerant problems and other health issues in people. They are great, but in moderation. However, they are necessary for energy along with veggies and fruits.
Pre-cook in bulk rice, & potatoes. Store in the fridge for a couple days. Buckwheat, Quinoa and Amaranth can be soaked over night, sprouted and eaten raw on salads.
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