‘All of these ingredients are reputed to lower high levels of serum cholesterol in the body, thus reducing the risk of heart disease. The dosage is 2 capsules before each meal.’
apple pectin, hawthorn berries, plantain leaves, fenugreek, cohosh root
‘This powerful combination of herbs is reputed to relieve high blood pressure and lower serum cholesterol in the blood. Amazingly, it is also said to treat hives, shingles, and insomnia. The dosage is 3 capsules a day.’
garlic, valerian root, cayenne, black cohosh root, kelp
Use this recipe to eliminate excess salt from your diet or to reduce the amount of salt in many recipes. It tastes the best, of course, when you grow and dry your own herbs, but commercially purchased dried herbs will work also. Try this mixture on baked potatoes, pasta, and vegetables—especially corn on the cob.
Place all ingredients in a mini-food processor and blend for 10 seconds or so. Put the mixture into a shaker jar and cover tightly until ready to use.
Scott BeBell, chef and owner of Guppy’s On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant’s style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.
1-2 ounces wood, such as hickory or mesquite, for smoke-cooking
6 ears of corn
12 poblano peppers, roasted, peeled, seeded, and julienned
1/4 cup roasted garlic cloves
1 cup roasted shallots
1 tablespoon chipotles en adobo
2 cups diced tomatoes
1 medium red onion, diced
1 tablespoon New Mexican mild red chile powder
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 tablespoon sugar
4 whole poblanos, or other peppers, deseeded and cut in half
16 bacon-wrapped large shrimp
Garnish: Chile oil, scallion oil*, and fresh cilantro
Prepare a grill with the wood, and smoke the corn with half of the husk removed for 30-40 minutes. Let the corn cool slightly.
Meanwhile in a food processor, puree half of the garlic, and all of the shallots, and chipotles, then place in a mixing bowl. Add remaining garlic, tomatoes, red onion, chile, and spices. Shave the kernels off of the corn and fold them into the mixture. Adjust seasoning if necessary. Let this relish set overnight in the refrigerator to blend the flavors.
Reheat the relish at the time of service. Grill the poblano chiles slightly. Grill the shrimp until it is done. Place pepper halves on a plate, portion equal amounts of relish on them, then place the shrimp on top. Garnish the plate with chili oil, scallion oil, and cilantro.
*Specialty oils can be bought prepared, or can be made by blending either finely chopped chile or scallions with oil.
Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of “Incredible Cuisine with Chef Jean-Pierre,” owner of The Left Bank Restaurant, proprietor of Chef Jean-Pierre’s Cooking School, and author of two cookbooks titled Sunshine Cuisine, and Incredible Cuisine with Chef Jean Pierre. Here, he offers an unusual, lighter variation of the standard crab cakes. Serve as an appetizer or a light lunch.
1 cup salt-free saltine cracker crumbs
1/4 cup whole wheat cracker crumbs
3/4 cup egg substitute, or 3 whole eggs
3 cloves garlic
1 tablespoon fresh ginger, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 Scotch bonnet chile, stem removed, seeded and quartered
Salt and white pepper to taste
1/2 green bell pepper, finely diced
1/2 yellow bell pepper, finely diced
8 ounces salmon, chopped into half-inch cubes
8 ounces sea scallops, chopped into half-inch cubes
8 ounces jumbo lump crab meat
1 tablespoon extra virgin olive oil
2 cups Papaya, Mango and Pineapple Relish (see recipe below)
Preheat oven to 350°F degrees.
Using a food processor, make crumbs with the whole wheat and saltine crackers but KEEP THEM IN SEPARATE BOWLS.
In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Scotch bonnet chile, and salt and white pepper to taste. Mix until all ingredients are liquid.
In a large glass or stainless steel bowl, combine the bell peppers, salmon and scallops with the egg mixture and blend well until the seafood is coated with egg. Add the whole wheat cracker crumbs, mix again and then carefully fold in the crab meat.
Form six cakes that are approximately 3″ diameter by 1″ thick each. Roll each cake in the saltine cracker crumbs until totally coated.
In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil. Fry the cakes until they are golden brown on one side. Turn them over and bake in a 350°F oven for 10 minutes.
Serve with the Papaya, Mango and Pineapple Relish.
