Blueberry “Candies”

When a sugar craving hits, this blueberry candy ought to fit the bill:

Ingredients:
5 cups blueberries
4 tsp cinnamon
1 ½ tsp ginger
2 egg whites
1/4 cup raw honey (yes, we know that honey is pretty much pure sugar, but when it’s spread out across 5 cups, it won’t have too much of a glycemic impact)
1 tsp vanilla extract

In a large bowl, whisk egg whites until frothy. Add in honey and vanilla and stir until combined. With a slotted spoon, add blueberries to the egg mixture. Remove and roll in a small bowl filled with a mixture of cinnamon and ginger. Repeat until all blueberries are covered. Using the same slotted spoon, transfer the coated blueberries onto a plastic dehydrator tray. Dehydrate for 24 hours or until dry. After 8-12 hours, or when you see that one side is dry enough, turn them over to dry other side. Serve or store in an airtight container.

4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin

lemon juice

squeeze lime juice

sea salt and pepper

4 T. organic virgin coconut oil (or olive oil) for frying

Seasonings:

dried sprinkle dill and lemon seasoning

Coconut Lime Sauce:

1 can organic coconut milk

1/3 c. lime juice

peel of fresh lime, grated for zest

handful organic no-sulfur shredded coconut (extra for garnish)

slices of fresh lime, garnish

Prepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld.

Coat your grill with olive oil (spray or otherwise). Grill the salmon for 2-3 minutes per side – we like our salmon rare-medium, depending on freshness. Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot with a wedge of fresh lime.

Try andeat the skin of the salmon to ingest the good Omega 3 fats. I know that sounds repulsive to some , but the Omega 3′s are found right under the skin. In his nutritional bible Fats that Heal, Fats that Kill, Udo Erasmus cites the areas right underneath the skin, around the gills, fins, and belly as the sites of Omega 3 fish oil stores (pg. 263 in case you’re curious). The good Omega 3 fats are a class of essential fats which our bodies cannot synthesize on their own, so they must come from our diet. The American/Western diet is lacking in quality fat (fish oils, coconut oil, hemp, flax, and olive oil), consumes far too much processed food, and has a highly distorted Omega3:Omega 6 ratio. This imbalance heightens the necessity for one to supplement his/her diet with more Omega 3 fats. Don’t worry, the good fat is metabolized quickly and efficiently in the body, so it is not stored; you will not “get fat” by eating the correct fats. Indeed, the opposite is true when reasonable consumption of quality fats are included in the diet. hum hum hum snack lunch