Sea scallops contain selenium and zinc to boost your immune function and omega-3 fats that directly decrease inflammation. A 3 oz (90 g) serving provides over 50 percent of your vitamin B12 needs to repair DNA.
Umeboshi plums are traditionally used in Japan as a natural antibiotic, antiseptic, and digestive aid. The rainbow of harvest vegetables provides dozens of different antioxidants that have been shown to reduce inflammation.
2 tsp (10 mL) avocado oil
2 cups (500 mL) cauliflower florets or diced sunchokes
1/4 tsp (1 mL) grey or pink sea salt
1 cup (250 mL) diced butternut squash
1 cup (250 mL) shiitake mushrooms, cleaned and dried
2 cups (500 mL) shaved purple cabbage
2 cups (500 mL) coarsely chopped spinach
1 tsp (5 mL) umeboshi or apple cider vinegar
1/4 cup (60 mL) pumpkin purée
1/2 cup (125 mL) vegetable stock
1/2 cup (125 mL) snap peas
1 tsp (5 mL) avocado oil
12 sea scallops
1/4 tsp (1 mL) grey or pink sea salt
1 lemon, juiced
1 tsp (5 mL) coconut oil
2 thyme sprigs
1 garlic clove
1/4 cup (60 mL) pumpkin seeds (for garnish)
To make vegetables, heat pan on medium-high heat and add avocado oil. Add cauliflower or sunchokes and salt, and roast until golden, about 10 minutes.
Add butternut squash and roast for 5 minutes with lid on. Add shiitakes and roast for 2 minutes more.
Add cabbage and cook for another 2 minutes. Then add spinach and cook until wilted.
Remove vegetables from pan and set aside, deglaze pan with vinegar, and then add pumpkin purée and stock and heat through to make a thickened sauce right in pan. Finish with snap peas and check for seasoning. Set sauce aside.
To make scallops, place pan on medium heat and add avocado oil. Season scallops with salt and lemon and place scallops in pan. Do not touch scallops. After 2 minutes turn scallops over; add coconut oil, thyme, and garlic, and baste scallops.
When scallops are cooked, remove them from pan. Spoon vegetables onto platter, top with sauce and scallops, and garnish with pumpkin seeds. Serve immediately.
Each serving contains: 162 calories; 10 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 16 g total carbohydrates (4 g sugars, 3 g fibre); 300 mg sodium
source: "Whole Foods to Repair and Renew", alive #360, October 2012
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.