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What they didn't tell you in college
In the years since college, it seems like a whole other world. Graduating from college does not guarantee a lifetime of success. Success only comes when you apply what you have learned. I am glad I received the education. I am better for it. It gave me the foundation to move on. Though the health industry is changing constantly, I believe the skills I received in going through with research projects gave me a way to find new information. My years in food service has given me a sense of wanting to do something about giving people information to arm themselves. I see what the years of not eating right can do to individuals and what disease can produce. YOURGRANNIES.com was born out of the need show my part in finding a marketplace of healthy nutritional products. In researching for products I have discovered the undertow of back to nature ideas. I have always thought prevention is always better than trying to find a cure. Going back to nature nutrition involves going back to the source. Recently I have been checking out eating according to your body type. I tried that. Amazingly the aches and pains went away for me. I will not tell you that you need to do that because there are many ways to find out what your body needs. Your body is the best barometer in telling you what is good for you. YOURGRANNIES.COM has a blog of information and recipes. Here is a sample recipe.
Lemon Dilled Salmon
18 oz of Salmon steaks
1 tsp ground rosemary or 4 sprigs of rosemary
1 tsp sea salt
1/2 tsp pepper
12 oz lemon juice Spray a glass or ceramic 9x12 pan with pan release. Place salmon steaks in pan and sprinkle with dill, sea salt and pepper. Pour lemon juice on the steaks.
Place in preheated oven of 325° for 30 minutes or until temperature reaches 165°. Serve with a rosemary sauce. Rosemary sauce
Heat: 1 1/2 cup chicken stock
Add: 1 cup Rue (melt 1/2 cup butter and add 1/2 cup flour)
Whisk in until liquid has become gravy.
Add: 1 tsp ground rosemary
1/4 cup lemon juice Save the leftovers to make Salmon cakes. After the steaks have cooled, break up the left overs and make cakes to freeze for a later date or serve the next meal. The recipe I use to make cakes follows.
Salmon Patties
12 oz broken salmon
2 or 3 cups seasoned croûtons
1 1/2 cup chicken stock
1/2 tsp ground rosemary
2 eggs
Mix until all the ingredients are incorporated but not a dough - more like the constancy of meatloaf. Form by taking 1/4 or 1/3 cup and rolling into a ball. Flatten and place on greased cookie sheet or cake pan. Muffin pans can also be used. I use the disposable and I use them only for the fish. Bake at 350°for 20 minutes or until slightly golden.
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This intel was contributed by Helen
Helen
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May, 2012
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