Tahini Fish

"Fish is the health food par excellence. When Dr. Weston Price traveled throughout the world, studying traditional peoples on native diets, he discovered that those who ate seafood had the best health. . . " Nourishing Traditions by Sally Fallon.

Fish is best taken from the deep sea since that will avoid contaminants that shoreline fish will have. Salmon, Tuna, Swordfish, Sole and Flounder from clean waters are some of the best. Avoid bottom feeders, which are the garbage disposals of the water.

The following recipe includes vibrant Mediterranean flavors. Rich Tahini, from sesame seeds, the sunny citrus kick of lemon juice, and the health benefits of fish and onion. I think you'll love this and it's not hard to make. I'm going to make it tonight!

Baked Fish with Tahini
Samak bil-Tahineh
"Lebanese Cuisine" by Anissa Helou


about 2 lbs White Fish fillets or steaks
Salt
3/4 cup plus 2 Tbsp Tahini (buy in local natural food store)
1 1/2 cups Water
juice of 2 1/2 Lemons, or to taste
Vegetable Oil for frying
3 large Onions, thinly sliced
1 Tbsp Pomegranate seeds for garnish (optional)

Rinse the fish pieces in cold water, pat dry with paper towels and rub lightly with salt. Set aside for half an hour to soak up the salt.

In the meantime pour the tahini into a mixing bowl and gradually stir in the water and lemon juice, alternately, until you have a pale creamy liquid. The tahini will first thicken to a puree-like consistency before it starts to dilute again. If you use less lemon juice, make up for the reduction in liquid by adding more water. The sauce should be quite runny, like a thin, creamy soup.

Preheat oven to 425 degrees F.

Take a large non-stick frying pan, pour in oil to a depth of 1/2 inch and place over medium heat. When the oil is hot, fry the fish pieces for 1 minute on each side to seal. Remove fish with a slotted spoon and put on a plate for later use.

Fry the sliced onion in the same oil as the fish until golden. Remove with a slotted spoon and drop the onion into the tahini sauce. Add salt to taste, mix well together and pour into a deep baking dish. Arrange the fish in the tahini and onion sauce, turning it to coat evenly, and bake in the preheated oven for 30 minutes or until the sauce has thickened and is bubbling all over. Serve tepid or at room temperature, garnished with a few pomegranate seeds.

    My note: You're going to want to eat this hot, and it would be good, but it really is great at room temperature or cold. This is great for leftovers or lunch the next day.

Rejuvenate

Spring is a time for cleansing and rejuvenating. It's a time to come out of the dark, sleepyness of winter and get moving again. Like the plants we come back to life. We naturally crave fresh baby vegetables and sour juices that get the blood flowing and cleanse our bodies at the same time.

How about having a salad as the main dish tonight? Try a large bowl of fresh baby greens like baby spinach, arugula, or an assortment already mixed called Mesclun. Top it with some Alfalfa Sprouts, freshly squeezed Lemon Juice and Olive Oil.

Served with a small portion of Pasta and you have a perfect and quick Spring meal.

For the pasta I suggest Angel Hair as it cooks quickly. Top the pasta with Olive Oil, grated Parmesan and fresh or pickled vegetables such as sliced red peppers, sugar snap peas, canned artichoke hearts, capers, sun-dried tomatoes. You could add some tuna or sardines for protein and Omegas.

What do you feel like eating this Spring? Is it light and fresh? Share a recipe with us in the comments and feel free to add your website or blog address.

Breakfast Anyone?

Oh come on now. Don't sleep late. Haven't you heard that breakfast is the most important meal? It fuels the efforts of the first part of your day.

We often get the majority of our work done in those early hours of the day before lunch. How much more so, if we've fed our bodies and brains a nourishing, energy-boosting meal to break the night's fast?

One of my favorite breakfasts is a bowl of Creme Fraiche with fresh fruit. It's a French version of sour cream and you can make it at home. It's fermentation prepares the stomach for a new day of eating and adds that good bacteria that helps digestion and fights the bad bacteria.

The finished product is slightly tart, smooth and rich. Add a touch of honey and berries and you have a delicious morning treat.


 Creme Fraiche
Nourishing Traditions, by Sally Fallon

1 pint good quality cream
1 tablespoon commercial or whole-milk buttermilk or Creme Fraiche from a previous batch
Optional, available fruit: chopped apples, sliced bananas, sliced strawberries, raspberries, blueberries, mangoes, or any other fruit that appeals to you.
Dab of honey

Start with good cream, raw is best. Do not use ultra pasteurized. Place cream in a clean glass container. Add buttermilk, stir well, cover tightly and place in a warm spot for 20 to 24 hours. Chill well.

The next morning stir slowly and serve with a tablespoon of honey and the cut fruit.

**Please forgive the lack of accents in the French words "Creme Fraiche." I couldn't save or publish the blog with them in it.

Easter Leftovers

Easter dinner was a hit. Our friends brought ham, coleslaw, rolls, Texas sheet cake-which is a thin chocolate cake made with sour cream,- plus banana cream pie and chocolate peanut butter pie. All this on top of my dinner menu I shared with you last week (see previous post). Needless to say we had plenty of food.

If you saw the recipes from last week, I now HIGHLY recommend trying the Sun-Dried Tomato and Goat Cheese Scone recipe! They were delicious. My husband and my two teenage boys all commented on them.

They say confession's good for the soul, so here I confess to you all that I've let my eating get a little out of control. Easter is a holiday, an honorable excuse, but even before Easter I'd been eating too much flour and sugar (to which my body never responds kindly) and too little of the fresh veggies I need.

So this week, I'm determined to take back control. I'd also like to be a wise steward and use up the Easter leftovers. With these goals in mind I made a simple omelet using some of our leftovers.

Easter Omelet

Make individual omelets in a smaller, cast-iron, frying pan. I used three eggs for each of my sons who eat more and never gain weight. My husband and I hadn't fully regained our appetite so we split a three egg omelet. After pouring the eggs into the pan, I added chopped asparagus from my casserole (see the recipe from last week). This included a crunchy breaded topping and chunks of Parmesan. I also added some chopped, sauteed onions and chunks of ham.

Served with a salad (leftover if you have it) this is a quick, cost-effective and satisfying meal.