Really Simple Cod Recipe

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I love a simple, great tasting recipe and the one below for Cod fish totally fits the bill.  Cod,  next to Salmon is my favorite seafood.  It is also the one fish that is enjoyed in every country that borders salt water.  As a kid growing up Cod was served at least once a week.  In its dried form, called Baccala, Cod was a welcome guest every Christmas Eve that I can remember.

For some great Cod and Baccala recipes be sure to pick up a copy of Gracie’s Christmas Eve Recipe Book – Night of the 7 Fishes.  Not just for Christmas Eve but for any night or any time, I know you’ll enjoy the book.  Click on the title above to connect with it on Amazon.

The following recipe didn’t make the book, but was featured in Mediterranean Meals.

BROILED COD FISH WITH CAPER SAUCE. Makes 4 servings

Ingredients:

  • 4 (6-ounce) cod steaks
  • 6 tablespoons olive oil
  • 2 tablespoons capers, drained
  • Juice of 2 lemons
  • 2 tablespoons flat-leaf parsley, chopped
  • Salt and pepper to taste


Preparation:
Preheat the broiler. Brush both sides of the cod with 2 tablespoons of olive oil. Season both sides with salt and pepper. Broil the cod about 7 to 8 inches from the heat source for 5 minutes on each side. In a small saucepan, heat the remaining 4 tablespoons of oil, the capers, and the lemon juice for 1 minute. Remove from heat, add parsley, and stir. Pour over the cod steaks and serve.

This is a real simple, time saving dish and Cod is always modestly priced.  I have also added this recipes to list of recipes in the Gracie’s Recipes tab under the header and on the side bar.  If you ever get side tracked and need it to fine it fast you now know where to look.

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Bucket List of 5 Italian Cheeses

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We all know that Italy is the home port of all good things to eat and drink.  From the king of all cheeses; Parmigiano Reggiano to the wine of kings; Barolo, Italian imported foods and wines are on top of everyone shopping list.  However with over 700 varieties of grapes grown in Italy and some 300 cheeses, it is easy to overlook many of the lesser known selections.   Here is a quick bucket list of 5 unique Italian cheeses and a wine suggestion to accompany them.

Taleggio:  Soft and creamy this cheese is made from cow’s milk in the Lombardy region of Italy.  With a thin outer rind, many people considered this a stinky cheese.  The moist texture lends itself well to spreading on bread, crackers or Italian flatbreads.  The one problem with Taleggio is that you cannot stop eating it.  Taleggio pairs well with wines like Barolos or Barbaresco made using the Nebbioli grape.  If you really want to go out on the edge try the hard to find Sforzato, a red from northern Lombardy.  The sweetness of this wine matches perfectly with the softness of the Taleggio.  If you have a good stuffed mushroom recipe, melt a piece of Taleggio to the top, pour a glass of Sforzato and make it a great recipe

Taleggio

Grana Padano:  We stay in Lombardy for our next selection.  Grana Padano is a hard, flaky cow’s milk creation that many who know Italian Chesses consider the sister to Parmigiano Reggiano.  Made in a similar style to Parmigiano Reggiano this cheese can be used as both a table cheese and for grating.  Grana Padano is strong and fragrant and always a few dollars less per pound that Parmigiano Reggiano.  A great grape variety for this cheese is Barbera d’Asti or Barbera d’Alba.  Barbera is ripe on the nose with added hints of smoke, chocolate and vanilla and is found in many regions in Italy including Lombardy. I always think it wise to pair food and wines from the same region.  Want to wake up a boring sandwich, add some slivers of Gran Padano, and feel the flavor explode.

padano

Piave:  A semi hard cow’s milk cheese that is excellent for grating and as a table cheese.  Piave is from the Vento region, and depending upon the age it will come in varying degrees of hardness and taste.  For my money I prefer a  Piave that matures for more than 120 days as opposed to the softer varieties with less age.  Piave, is sometimes compared to Parmigiano Reggiano, but tends to be nuttier and softer.  Piave shavings work well on salads and on sandwiches but I love just grabbing a chunk with some flatbreads.  Moving away from the cheese and wine same region school of thought, Piave is best served with a robust Italian red like Aglianico.  Aglianico is mostly found in the south of Italy in the region of Campania and Puglia.

piave

Formaggio Ubriaco:  Formaggio Ubriaco translates literally to “Drunken Cheese.”  It gets this name due to the fact that cheese makers wrap this cheese in grape leaves after the grape harvest.  Some stories suggest that the cheese was actually fermented in wine barrels so cheese makers could hide it from the tax collector.  Whatever the reason, this is a truly unique cheese from Vento that goes real well with fruit, especially figs, apples and other autumn delights.  Go with a nice sparkling white like Prosecco also from Vento.  This tangy wine makes a perfect low cost compliment to you cheese and fruit platter.

Formaggio Ubriaco

Piacentino:  No Italian Cheese conversation would be complete without us heading to the island of Sicily. Piacentino is made from sheep’s milk, with saffron and black peppercorns added.  A semi hard cheese that you would expect to be very strong in taste, but is actually mild. Piacentino can be used as a table cheese or its shaving can be added to pasta dishes, especially ravioli.  Stay in Sicily for the wine pairing here and go with a selection like Nero d’Avola.  A full bodied red often compared to Syrah, this is Sicily’s most popular red and should not be overlooked.

Piacentini

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6 Top Italian Wines as Suggested By Guest Blogger

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Nothing speaks to the Mediterranean lifestyle experience more than a glass of fine Italian wine.  In fact the Mayo Clinic suggests a glass or two of red wine daily is actually good for your heart and encourages its use.

Problem is there are so many quality Italian wines that finding a winner is a chore.  Gracie’s Ravioli welcomes guest blogger and expert wine critic Billy Phillips to offer up his top Six Italian wines.  His selections may be a bit on the pricy side, but sometimes you just need to splurge a bit.

 Six of the Best Italian Wines

Italy has long been renowned as the home to some of the oldest and best wine-producing regions in the world. These regions produce nearly one third of the worldwide supply of wine and there are presently over one million vineyards operating in Italy. Not surprisingly, the wines that are produced from these regions are recognised and praised both for their high quality and their variety and versatility. There are so many fine wines from Italy that it would be impossible to draw up a definitive list of the best or the most popular, especially because they vary to such a degree.  Below I’ve highlight six wines that are available at a reasonable price and which might each be regarded as a great example of a typical fine Italian wine.

Cà del Bosco Franciacorta Annamaria Clementi

This fine Franciacorta wine is produced in the Lombardy region of Northern Italy and is named in honour of Annamaria Clementi, the founder of Ca’ del Bosco. The wine is full-bodied, yet refreshing, with a hint of citrus; a perfect accompaniment to a special dining event.

Pieropan Soave Classico La Rocca

This classy, white wine is produced on a hillside vineyard in the Soave Classico region of Veneto. The Pieropan family has produced the finest of wines in Soave for over one hundred and fifty years and this is no exception. It is perfect with rice or fish.

Bellavista Franciacorta Cuvée

Italy’s riposte to the champagne of the French, this crisp and fruity sparkling, white wine, produced in the Bellavista Winery, in the region of Brescia, is best served as an aperitif. It will sharpen the taste buds in advance of any meal!

wine

2000 Sassicaia Cabernet Sauvignon Tenuta San Guido

This Tuscan combination of 85% Cabernet Sauvignon and 15% Merlot compares favourably with any red wine in the world. In the Sassicaia Cabernet Sauvignon, the Tenuta San Guido vineyard provides a fruity, blackcurrant flavour, combined with silky softness making it a perfect accompaniment to beef and lamb dishes.

2003 Pio Cesare Barbaresco

Another top-of-the-range red, this time fromAlba, situated in the heart of the Piedmont region, the 2003 Pio Cesare Barbaresco has a pleasant aroma of blackcurrant and plum and is a perfect compliment to any red meat dish.

94 Gravner 2005 Amfora Ribolla Gialla

With its orange shade, this fruity white wine, produced by Francesco Gravner, in the Friuli-Venezia Giulia region, has a rich palate, combining apricots and peaches and warm spices. It is, in the view of many, one of the few white wines that have the rich and smooth feel of a red. Its versatility reflects this and it can be eaten with fish and red meats, to the same level of satisfaction.

Summary

As we mentioned at the outset, this is not an exhaustive list of the best Italian wines on the market and we are certain that many people would come up with six entirely different choices. The best way to find out whether you agree with our selections is to try as many of the alternative wines as you can – and make your own mind up!

Author Bio: This article was written by Billy Phillips, regular food and wine blogger, writing for All Seasons Catering, Perth Caterers for food and drinks. Visit their website at www.allseasonscatering.com.au

 

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Pork Tacos with Black Beans

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Pork tacos Here is a recipe I’m trying tonight, Pork Tacos with Black Beans.  Lots of good ingredients, a break from the veggie, seafood dishes we been eating with the Mediterranean Diet, healthy and fairly easy to make.  Count on 20 minutes of prep time and 10 minutes of cook time, serves four (4).

Recipe is courtesy of Food Network Magazine.

Ingredients:

  • 2 1/2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 15-ounce can black beans (do not drain)
  • 1/2 cup shredded mozzarella cheese (about 2 ounces)
  • 1 pound ground pork
  • 1 small red onion, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Kosher salt
  • 1 bell pepper (any color), cut into 1/2-inch pieces
  • 1 zucchini, quartered and cut into 1/2-inch pieces
  • Freshly ground black pepper
  • 12 corn tortillas, warmed

Directions:

  • Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute. Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.
  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cumin, cayenne and 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper, zucchini and 1/4 teaspoon salt and cook until crisp-tender, about3 minutes. Return the pork to the skillet; add a splash of water, and salt and pepper to taste.
  • Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.

Per serving: Calories 616; Fat 38 g (Saturated 12 g); Cholesterol 89 mg; Sodium 596 mg; Carbohydrate 39 g; Fiber 6 g; Protein 33 g

Break out a bottle of Prosecco with this dish

 

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How to Make a Creamy Cold Tomato Soup

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When I had my shop we served a number of soups every day, even in the summer, when we oftentimes conjured up a cold soup recipe.

salmorejo

Our head chef Eric, really was a soup genius and this one, reminiscent of Gazpacho was one of his best.

I’m not sure where this soup has its origins, but Eric claimed he stole it off the internet, and called it Salmorejo.  So I went and looked it up and sure enough “About.com” had the answer.  Salmorejo is a Spanish soup originating in Cordoba, Spain.  Its a cold and creamy tomato soup, made with bread, oil, garlic and vinegar and is indeed based upon gazpacho.

Here’s the recipe, which should only take you 10 minutes to prep and another 20/30 minutes in the refrigerator to cool.  What I like most is that it calls for vine ripened tomatoes.  Yields 4 servings:

Ingredients :

  • 2 hard boiled eggs

  • 2 oz. Prosciutto or Serrano ham diced

  • 1 day old baguette

  • 1 large clove of garlic

  • 2 lbs. of vine ripened tomatoes

  • 8 oz. olive oil

  • 2 oz. red wine vinegar

  • salt and pepper to taste

Preparation:

  • After hard boiling the eggs, place in cold, ice  water to cool.  Refrigerate until ready to use as  a garnish.

  • Cut off the crust from the baguette, then cut into slices 1/2 inch thick.  Add the bread to about 1/4 inch of water in a large dish.  Allow the bread to soak for 30 minutes.  Squeeze the excess out of the slices and place in a food processor.

  • Peel and mince the garlic and place in the food processor.  Peel the tomatoes and remove as many seeds as possible.  This will cut down on any tomato bitterness.  Add to the food processor, along with the vinegar and process.

  • While processing, slowly pour in the olive oil.  Continue to process until smooth.  If the mixture is too thick add some cold water while processing.  Refrigerate for at least 30 minutes prior to serving.

  • Add hard boiled eggs and prosciutto as a garnish.

Side Note: Why do we add the olive oil slowly when processing?  It’s called emulsifying and it is done so that the oil does not separate from the other ingredients.  Look at a bottle of any salad dressing and you can see how the oil is separated from the other ingredients.  You don’t want lumps of oil in your finished product do you?

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A Summer Wine With a Mediterranean Kick

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Last week I talked about 3 Summer wines you should consider when the weather turns hot and sticky.  Well I need to add a fourth.  Just the other night, my wife and I, along with some friends, attended a small wine tasting at a neighborhood wine shop.  The featured wine was Canella Bellini, produce in the Venito region of Italy.

Canella Bellini

As we left the tasting I purchase a few bottles and decided that we would enjoy them with the family on Sunday during our Father’s Day cookout. As I was pouring the wine I wondered if perhaps I got caught up in the enthusiasm of the tasting and maybe this Bellini cocktail was not as good as first suspected.  One sip and I knew I found another refreshing wine to enjoy this summer.

In last weeks post, I mentioned Prosecco as one of my top three wines of the summer, and this Bellini like cocktail takes Prosecco to a new level.  Here is what the producer has to say about his wine, a description I feel is spot on.

Winemaker’s notes

 “Prosecco, White Peaches & Raspberries. The key to this cocktail is fresh, top-quality raw material (superb Prosecco, rare white peaches picked when perfectly ripe, carefully selected raspberries), no artificial flavoring, state-of-the-art technology to ensure product’s ideal temperature control and stability, and retain the delicate peach aromas without chemical tampering, constant research to maximize quality, high-grade packaging, and less than 80 calories per serving.  It is a classic aperitif, with an inebriating peach fragrance.”

Canella’s Prosecco, are always first rate.  Totally refreshing, this is the perfect substitute for a classic Bellini cocktail.  A delightful Mediterranean summer drink that can be found between $11.00 and $13.00.  Below are a few online sites where Canella Bellini is available.  My Nyack, NY friends can find it for $12.00 at the Nyack Wine Cellar on Broadway.

Wine.com for $12.99

Two Sites listed at Snooth.com for $10.99

 

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My 3 Favorite Summer Wines

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I tend to pair wines more with the season than with food and that is never more evident than in the hazy, hot days of summer.  My choices of the best summer wines offer up two reds and a sparkling wine from Italy.  I hope you enjoy.

Summer Wine # 1, A California Pinot Noir – I love a good Pinot and find California Pinot’s my top summertime choice for the #1 spot.  Pinot Noir wines tend to be light to medium bodied which make them a perfect fit for the summer bar-b-que or family cookout.  The California version of this grape tends to fall in the medium range and brings on an aroma of black or red cherries.  Joel Fleischman of Vanity Fair describes Pinot Noir as “the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic.”

Here are three that I really like and and think you will also:

2006 Hayman & Hill Santa Lucia Highlands Reserve Selection Pinot Noir ($15) – In the Santa Lucia Highlands, the source for this peppery, boysenberry-scented red, the ocean winds off Monterey Bay provide cool morning fogs that help to moderate daytime temperatures—which is exactly the kind of weather that Pinot Noir loves.

2008 90 Plus Cellars Lot 56 Russian River Pinot Noir(under $15) – Pinot Noir like Zinfandel thrive in the Russian River Valley and usually demand a much higher price.  Here’s what the producer says about their wine. “Taste: Intricate aromas of black cherry, raspberry, and plums encircled by an aura of sweet spice and divine earthiness. Medium bodied and impeccably balanced, this Pinot Noir will measure up to any wine that’s twice the price. Pour yourself a glass, sit back, sip, and savor.”

2009 Ojai Presidio Pinot Noir ($49) – Yeah, you are going to pay a bit more for this wine, but Ojai is becoming my favorite California producer.  They make great Pinot and Sarah, but the Presidio Pinot is a classic.  A famed wine critic had this to say about the Ojai Presidio:

“Another rich, intense wine, the 2009 Pinot Noir Repression is loaded with fruit. Soft, silky tannins frame a gently spiced finish laced with dark red cherries, plums and mint. The integration of oak (25% new), fruit and structure is superb. Anticipated maturity: 2013-2021. 93 points.”

Summer Wine #2, an Italian Primitivo – Primitivo is often referred to as the Italian cousin to California Red Zinfandel.  Primitivo’s are grown in the southern regions of Italy, especially Puglia.  More old world and woody than its California cousin, Primitivo’s are especially good with grilled meats, vegetables and chicken.  I have said this many times about Primitivo, but if you’re thinking about entertaining outdoors often this summer you should pick up a case of Primativo.

Try these two, I’m sure you’ll like them:

Terra dei Trulli Pinnacoli Primitivo di Manduria 2008 ($12.99) – Very typical of a Primitivo, this wine does not disappoint. A ruby-red wine with full flavors of ripe red fruits and a hint of spice. Pinnacoli has flavors of wild strawberry through the palate and finishes with a rich fullness and hints of cinnamon.-Winemaker

2009 Castello Monaci Artas Primitivo Salento ($26.00) – A little pricey for a Primitivo but this is a special Primitivo.  Here’s what the Wine Advocate had to say.   “The estate’s top of the line 2009 Primitivo Salento Artas is quite pretty. A juicy, perfumed wine, the Artas stands out for its varietal nuance and expressiveness. There is plenty of depth to the 2009, but no sense of heaviness. Once again, the Artas is a standout.”

Summer Wine #3, Prosecco – From the Venito region hails Italy’s famed sparkling wine.  Lower priced Prosecco ($10) give delicate fruit and lots of bubbles.  Spend a bit more ($15 to $20) and you will experience more fruit and a much more balance wine.  Either way Prosecco’s make a summer party and it will be the only wine you’ll need.  Here’s two I like.

Riondo Prosecco Spago Nero ($13) – Riondo is my favorite Prosecco, offering a nice balance while maintaining a fair amount of sparkle.  Winemaker’s notes: Our Prosecco Spago Nero is an effusively fruity, light bodied offering bringing terrific floral notes, persistent effervescence and a clean delicate finish. There is perfect body and weight in this crystal clean, pure sparkling wine. It is an ideal aperitif to enjoy any day of the year. It is simply amazing.

La Marca Prosecco ($15) –  Here’s a Prosecco with great balance, lots of fruit and lots of texture.  Wine Spectator had this to say about La Marca; “A delicate, well-balanced Prosecco, showing a good blend of baked apple, sour lemon and grapefruit, with a lightly creamy mineral texture on the palate. Medium froth, with some body and a pleasant lemon and mineral finish.” 90 Points
****************************************************************************************************

To find any of the above mentioned wines online, click on the wine’s name highlighted in red. Enjoy!

 

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17 Benefits of the Cicadas Invasion

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I am sure you’re wondering what a post about the “once every 17 years Cicadas invasion” is doing on a site devoted to Italian/Mediterranean Living.  Truth is, I just finished mowing the lawn and with that about 1 million Cicada shells.  I couldn’t help but thinks of some useful benefit to all these caucuses piling up under trees and sticking to just about everything.  So since we see these critters every 17 years, here’s my top 17 benefits to their invasion.

1. Cicada shells make excellent kindling- Hey, you got an outdoor fire pit and need kindling to get the fire going?  Cicada shell in numbers can do the job.  They also add a nice crinkle to the fire.

2. Add to the compost – Not sure if this works but they gotta break down eventually.  Stick a layer in there and next year you can add the rich compost to your “once every 17 years prized tomato plants.”  Hey, looking for the Mediterranean connection here.

3. Cicada shells to control weeds – Pile a shovel full under pants in your garden or flower beds to control weeds.  Think about it, they’re free, plentiful and most likely already laying there.

4. Great intro in the Birds and Bees conversation you been putting off – Cicadas make an appearance every 17 years, why?  To mate and then die.  Could be a nice lead into that conversation you need to have with your middle school child.  Just saying!

5. They are tasty – Don’t get me wrong, I have yet and don’t plan on eating any of these critters, but have read that they taste like corn.  With all the bad news filtering around micro wave popcorn, we could be on to a alternative.

6. Dogs love them – My dog can’t seem to get enough of them.  Maybe it’s that corn popping taste.

7. Birds love them – You can save money on bird feed this spring.  Have you noticed how happy and healthy the birds seem these days.  I had a bird chase one right into the windshield of my car.  Yes, they are messy.

8. Great conversation starter – At a party with nothing new to talk about.  Just say “Cicada” and everyone will want to get into the conversation.

9. Great punishment for unruly children – I find that just the treat of having my kids clean up Cicada caucus is enough to keep them on the straight and narrow.

10. Make cicada pesto –   Found this one on the web, but think I’ll pass and stick with pine nuts in my pesto.  Cicada chef Jenna Jadin recommends trying the newly hatched cicadas, called tenerals, which are the most delicate and flavorful.

11.Great business for the struggling earplugs industry – Most active during the daytime, especially early morning, their chirps can reach the decibel levels of a jackhammer.

12. Bait for fly fisherman – Not sure if trout like Cicadas, but there is certainly plenty of free bait to find out.

13. Possible senior prank – Hey seniors you didn’t hear this one from me, OK.  I did find a comment on the net that said the following, “Seniors in my HS collected hundreds of thousands of them and released them in the halls.

14. Marvel of Nature – Scientist don’t even know what to make of this 17 year mating cycle and are fascinated by them.  Science teachers in elementary and middle schools have a class topic right outside their windows.

15. Cicada Ice Cream – Nothing says summer like a Cicada Ice Cream.  I’m serious, here’s the site: Cicada Ice Cream.

16. Good lead in to “Safe Sex” conversation – Cicadas live underground for 17 years, show up, mate and die.  Have sex and die, humm bounce that off your 16 year old.

17. Kids love them – They don’t bite, they fly, are very cool looking with those big eyes and little kids just think they are the coolest thing since fire flies.  Very non-threatening.

Hey, don’t take my word for all this useful information, check out this blog post -http://site.cleanairgardening.com/info/are-cicadas-good-for-anything.html.

Enjoy the invasion!

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How to Make a Great Orzo Salad

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Want to know the secret behind making a great Orzo Salad?  I bet you do.  The perfect summer party food and really easy to prepare.  It also fits in perfect with the Mediterranean Diet. The next time you are invited over the neighbors or to a family cook out, make it happen with Gracie’s Secret to a great Orzo Salad.

Ingredients:

  • 4 cups chicken broth (Gracie’s secret step)
  • 1 pound orzo
  • 1 can (15 ounce) garbanzo beans or kidney beans
  • 1 1/2 cups grape or cherry tomatoes cut in half
  • 3/4 cup chopped red onion
  • 3/4 cup fresh mint leaves chopped (can substitute fresh basil)Vinaigrette
  • salt and pepper to taste
  • juice of two lemons

Directions:

Pour the chicken broth in a large pan and bring the broth to a boil.  Stir in the orzo.  Orzo is a small pasta the shape of a grain of rice.  Gracie used it often in soup and of course in this salad.  Partially cover the pot and cook the orzo until firm or slightly al dente.  Remember to keep stirring so the orzo doesn’t stick.  Drain and transfer to a large bowl, tossing the orzo so it cools and again does not stick.

Once the orzo has cooled completely, add the beans, tomatoes, onion, mint (basil) and enough balsamic to coat the entire dish. season with salt and pepper to taste and add the juice of two lemons, mixing everything completely.

Gracie’s Balsamic Vinaigrette:

  • 2 parts Balsamic Vinegar.
  • 1 part olive oil
  • juice of a lemon
  • two cloves of garlic finely chopped
  • 1/2 tsp. pepper
  • pinch of salt

Be sure to make enough to completely cover your salad.  Make in advance and set aside in fridge for an hour or two.

If you live in the Nyack, NY area and plan on attending the “Men’s Cooking Event” at the Nyack Center on June 9, 2013, I will be featuring this Orzo Salad at my booth.  Be sure to stop bye for a taste!

For more Healthy Italian/Mediterranean recipes like this, pick up a copy of my latest eBook:

  “The Mediterranean Diet Recipe Book – Gracie’s Guide to Healthy Meals”

 

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6 Foods You Need to Avoid

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We talk a lot here about the health benefits of eating foods associated with the Mediterranean type diet, but today we will shift our focus to foods we need to avoid.  Below is my list of the top 6 and a suggested substitute.

1. Vegetable Oil – Many people believe that its is the sugar that makes baked goods unhealthy, but the truth of the matter is that vegetable oil is the real culprit.  Today’s highly refined vegetable oils are very high in Omega 6 and throw the ratio between Omega 3, the good stuff, way out of balance.  The good news is that there are many healthy oil substitutes like olive, grape seed and coconut.

2. Margarine – Look at the first ingredient on the back of a tub of margarine and it’s vegetable oil.  Why don’t we like vegetable oil?  Please see item #1.  In addition, margarine also consist of a whole lot of artificial stuff that just can’t be good for you.  If you must, stick with butter over margarine, better yet use olive oil.

3. Deli Meats – I used to own a deli and we sold every kind of deli meat and cheese imaginable.  We had a decent lunch trade and moved the stuff out fairly well.  Deli meats however are loaded with a bunch of artificial flavors and preservatives. They are also loaded with fat and the bad cholesterol.  Look for fresh turkey or chicken and if you crave meat, find a deli that makes a fresh roast beef.

4. Artificial Sweeteners – There is so much bad press in regards to artificial sweeteners that I may never drink another diet soft drink.  There has always been a concern with artificial sweeteners causing bladder cancer, but it is a know fact that these sweeteners are not digested properly by the body and form amino acids that can cause health consequences such as headaches, mental confusion, dizziness and seizures.  Drink water!

5. Table Salt – This from the Global Healing Center.  “Because salt is a natural antibiotic, it kills good bacteria in the body. As a substance that draws water, it interferes with the normal absorption of water which possibly leads to constipation and the accumulations of toxins in the intestinal tract.”  Substitute a natural salt sea salt or Himalayan salt.  Better yet, try other herbs or spices to spark up a meal and skip the salt.

6. Microwave Popcorn – I’m guilty on this one.  I enjoy popcorn and so does my son and we shared a bag almost nightly.  Problem is not the popcorn but the packaging. A report from the FDA indicates that a chemical coating used in microwave popcorn bags breaks down when heated into a substance called perfluorooctanoic (PFOA). The Environmental Protection Agency has identified PFOA as a “likely carcinogen.” Another study has found an acid that can be extracted from the chemical causes cancer in animals and is “likely to cause cancer in humans.”  Enough said, and I didn’t even touch on the second danger.  Hey, ditch the microwave stuff, buy fresh or better yet, eat nuts.

Want to find out more about healthy eating along with great recipes both you and family will love.  Download my latest eBook, “The Mediterranean Diet Recipe Book – Gracie’s Guide to Healthy Meals.”  Remember you don’t need a Kindle to enjoy Kindle books, here’s the FREE LINK from Amazon.

 

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