Bass Fishing Without a Pole

Bass fishing usually requires a fishing pole, but there are other ways, and that is what this story is about. A warning though: The techniques described here are almost certainly illegal wherever you go fishing. They were fun when we were kids though…

Bass Fishing From A Raft

Wilsey Bay in Michigan’s Upper Peninsula is known for its good smallmouth bass fishing. The swimming isn’t that bad either, which was why we built the raft. My friend Bruce was probably the oldest at the time, about twelve-years-old. It was probably his idea to use the oil barrels for flotation. Four of them, topped by some wooden pallets and plywood nailed together, made a raft that could support seven or eight people.

We anchored it in the middle of the bay. It is a shallow bay, so the middle was still only six feet deep or so. This would be our swimming area, but more than that. We started to bring small trees out and sink them with milk jugs full of sand and pieces of cinder blocks. Of course, we didn’t know that it was illegal to build an artificial environment for fish. In fact, we didn’t know that this was what we were doing. We built walls of rocks underwater as well.

Within a few weeks there were schools of fish hanging out below our raft in the racks and tree branches. There were some perch, but most of them were smallmouth bass. As we watched then swimming below us, and then as we watched them next to us during our dives. I had an idea. Who needs a fishing pole when you can get this close to the fish?

Bruce kept the bucket ready in the boat, which was tied to the raft. I had one fishhook and three feet of line. I tied the hook to one end of the line and tied the other end to my finger. I treaded water while Bruce baited the hook with half of a worm. He threw the line over the edge of the boat.

Swimming by the trees, I simply let the baited hook float alongside me, trying to hold it out from my body a couple feet. I could only hold my breath for a minute or less, but by the second dive a ten-inch bass darted out of the tree branches and took the bait. I swam to the boat and lifted it up for Bruce to take. Just barely legal - or at least it would have been if it weren’t for the trees. Then again, maybe a fishing pole is a legal requirement. Bruce threw it in the bucket and I went back down for more.

Perch Fishing By Hand

The little creek that enters the bay was occasionally stopped by the sand that built up during storms. Then the water would build up behind the sand for days until it broke loose and opened up the stream again. We didn’t always wait, however. Once there was sufficient water pressure, a simple channel dug through the sand by hand, from the dammed creek to the bay, was enough to get it going. It would start out slowly, and then, within an hour the creek would be gushing out into the bay, twenty-feet across where our three-inch channel had been.

Since the creek rarely flowed this fast normally, other things happened that weren’t normal. The fish that had been in the creek behind the dam would all get flushed out, for example. The day of the “perch flush” the creek had opened up almost thirty-feet wide, but only a few inches deep. As the perch came out, we grabbed them by hand until we had a couple dozen in a bucket. We built a pond on the beach for these, since it was too many to eat all at once.

Other Childish Fishing Techniques

We caught smelt one at a time by hand with a flashlight, as many as forty in a hour or two. We shamelessly clubbed suckers in the creek ad brought them to the neighbor. She would pressure-cook them with ketchup, and they came out looking and tasting almost like canned salmon. Half for herself - that was the charge for cooking them for us.

Whether bass fishing without a pole or clubbing suckers, these are probably not techniques you’ll want to try unless you want to meet the local game warden. And I do have to warn you that the last time I tried using just a hook and a piece of line, the fish bit my thumb and drew blood. Yes, I may be the only person to ever had blood drawn by the bite of a smallmouth bass. But it is fun to remember how much fun childhood fishing could be.

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Nigella Express : Tempting your Tatste Buds!

One of Britain’s most admired celebrity chefs, Nigella Lawson is a well known name all across the globe now. Nigella Lawson and her style of cookery has earned a special place in our lives – Nigella has not only been tempting us with some of the mouth-watering delicacies but also demonstrating all that is best, most pleasurable and easy to cook right at our homes. Nigella Express, the latest cookery book from this beautiful and charming lady is one of the most sough-after releases of the year. The layout is simple and effective, with recipes and excellent photography on every spread. For connoisseurs the book works like a refresher while for newbie’s it’s the perfect guide to prepare some sumptuous dishes.

Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas and easy, delicious meals, Nigella Express is her solution to eating well when time is short. Here are mouth-watering recipes, quick to prepare and easy to follow, that you can conjure up after a long day in the office or on a busy weekend.

Quick calamari with garlic mayonnaise, Maple chicken ‘n’ ribs, Pineapple upside-down cake, Pea and pesto soup, Pear and ginger muffins, Mirin-glazed salmon, Linguine with lemon, garlic and thyme mushrooms, Naan Pizza, Rhubarb and Custard Gelato, Caramel croissant pudding, Flash-fried steak with white bean mash, Prawns with Maryam Zaira Sauce, Flourless Chocolate Brownies, Scallops and chorizo, Curry in a hurry, Smoked Trout Pate, Noodle Soup for Needy People, Instant chocolate mousse etc. are the main menus whose preparations have been included in the book.

Nigella always believes in minimize effort by maximizing taste. And here, too, is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath or a drink, talk to friends or do homework with your children. It’s minimum stress for maximum enjoyment.

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Perk Up; Get More Iron in your Body, and Deal With Anemia Symptoms

What is Iron Deficiency Anemia?

Iron deficiency is not rare, yet often remains “hidden” from diagnosis due to its vague symptoms, which are often falsely attributed. Iron deficiency anemia is a serious condition which affects many parts of the body, and is caused by a lack of red blood cells (”anemia” literally means “without blood”). Anemia’s symptoms are often mistaken for the symptoms of other conditions. For example, people with arthritis sometimes suffer from headaches and irritability. These are common anemia symptoms, yet are often instead attributed to side effects from medication, or arthritis pain. Diabetes and Cancer are also diseases that can mask the symptoms of iron deficiency anemia. However, the successful natrual treatment of anemia(http://www.mitamins.com/disease/Anemia.html) can relieve such symptoms as dizziness, palpitations, nervousness, headaches, and depression.

What are the symptoms?

People who are deficient in iron may experience symptoms long before they become anemic. Iron is needed to make optimal amounts of APT, which is the energy source that the body runs on. Therefore, fatigue is often experienced in iron deficient people, even if they are not anemic. Symptoms of anemia itself are fatigue, lethargy, weakness, poor concentration, and impaired immune function. Another symptom (called Pica) is the desire of the sufferer to eat unusual things, such as clay, ice, cardboard, paint, or starch. Advanced anemia may also result in light-headedness, headaches, ringing in the ears (tinnitus) irritability, pale skin, restless leg syndrome, and getting winded easily.

Treatment of Iron Deficiency Anemia(http://www.mitamins.com/disease/Anemia.html)

Iron deficiency anemia can be prevented or treated with natural dietary and lifestyle changes. To begin with, stop smoking! Choose fresh, in-season fruits and vegetables and cook in a traditional iron pot, which can supplement the iron in your food. Walking for 10 minutes each morning can give your metabolism a lift and help iron to be available in the body.

Natural plants and herbs such as tumeric, chives, and dandelion can help to treat iron deficiency anemia. Also, green vegetables and oily fish such as salmon and mackerel can prevent iron deficiency anemia(http://www.mitamins.com/disease/Anemia.html). The most reliable way, however, to get iron in your blood is by taking a multi-vitamin. A custom-made supplement will address your specific health concerns while a medicine interaction checker will prevent overdose.

Dietary Changes that May be Helpful

In addition to the dietary changes which can ensure adequate iron in the blood, diet can be supplemented in other ways in order to prevent or treat iton deficiency. Although lack of iron in the diet is usually not the sole cause of anemia, ensuring adequate iron in the diet is important. The most absorbable form of iron, called “heme” iron, is found in meat, poultry, and fish. Non-heme iron is also found in these foods, as well as in dried fruit, molasses, leafy green vegetables, wine, and most iron supplements. Acidic foods (such as tomato sauce) cooked in an iron pan can leech iron into the food and thus also be a source of dietary iron.

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Cut the Fat

Everyone knows that too much fat in your diet is not good. Eating a high fat diet can lead to overweight and obesity, which can increase your risk of developing high blood pressure, diabetes, cardiovascular disease, and certain types of cancer. What many do not know is that you can easily replace or cut back on much of the fat in the food you eat.

A gram of fat has about twice as many calories as carbohydrates and protein. Naturally, if you cut back on fat, you will begin to lose weight. Common ways to reduce fat that most of us are already aware of include choosing low fat or fat free milk, cheese and other dairy products, trimming fat and skin from poultry, avoiding fried foods and choosing low fat salad dressing.

The other way to cut your fat intake is to replace it with something else when you bake or cook. Try one of these suggestions the next time you are whipping something up; replace butter or oil with mashed or pureed fruits like bananas or applesauce in any baked good, use two egg whites to replace one egg, use low fat evaporated milk or low fat condensed milk instead of heavy cream, or substitute unsweetened cocoa for chocolate. And there are many other, creative ways to make your food healthier.

The dietary reference for adult intake of fat is 20% to 35% of total calories from fat. That equals 44-77 grams daily, if you follow a 2,000 calorie diet. Not all fat is bad for you and everyone needs it in their diet to survive. When you choose your fat, stick with unsaturated. This type can lower your risk of heart disease. Unsaturated fat can be found in olive, peanut and canola oils, avocados, and nuts. Omega-3 fatty acids are also good for you; these are found in fatty, cold water fish, such as salmon, mackerel, and herring, as well as walnuts.

If you start by making small changes, they will likely lead to other, bigger changes later. Many people eat and cook with less healthy items simply out of habit, and habits can be broken. For every small change you make, you are one step closer to improving yours, and your families’ lives.

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Prostrate Cancer Prevention

There is growing evidence that certain micronutrients, more specifically antioxidants, may help prevent some forms of cancer. It has also been shown that lypocene and other antioxidants reduce the risk of cancer. Antioxidants may help shield against cancer and heart disease by neutralizing harmful molecules known as oxygen free radicals. “This large prospective study provides further evidence that oxidative stress may be one of the important mechanisms for prostate cancer development and progression, and adequate intake of antioxidants, such as selenium, lycopene and vitamin E, may help prevent prostate cancer,” said Dr Haojie Li, a researcher at the Brigham and Women’s Hospital and Harvard Medical School.

The potential importance of diverse antioxidants in prostate cancer development is further supported by recent results indicating decreased prostate cancer incidence among men with increased exposure to selenium and vitamin E supplements. More and more research shows that antioxidants in vegetables, particularly tomatoes and broccoli, can lower prostate cancer risk, while foods from animals may increase risk.

Vegetables improve blood flow the “secret ingredient” of a happy love life since a healthy vascular system is required to obtain and sustain an erection. Traditional Japanese and Chinese diets are rich in foods such as fruits, vegetables, grains, and seeds—rich sources of lignans—whereas the typical Western diet tends to be a poor source of lignan compounds. For example, a recent study published by the National Cancer Institute showed that men slash their risk of prostate cancer by up to 52% by regularly consuming cruciferous vegetables (such as broccoli and cauliflower). Men who ate three or more servings of cruciferous vegetables (broccoli, cauliflower, brussel sprouts, cabbage) per week had a 41 per cent lower risk of developing prostate cancer than did men who ate less than one serving a week.

One dietary supplement which seems to dramatically reduce prostate cancer risk is lycopene, especially found in diets heavy in cooked tomatoes. Lycopene is a phytochemical that is found in certain fruits and vegetables like tomatoes and grapefruits. Tomatoes also contain significant quantities of potassium, as well as some vitamin A and vitamin E. As in the previous study, the benefits appeared to come primarily from cooked products, rather than from raw tomatoes. Also, tomatoes figure prominently in a Mediterranean type diet, which includes plenty of fruits and vegetables and olive oil, and lesser amounts of meats and animal fat. These findings suggest that intake of lycopene or other compounds in tomatoes may reduce prostate cancer risk, but other measured carotenoids are unrelated to risk.

Some scientists believe that rates of cancer in the modern world are largely tied to the drastic imbalances in our diets between Omega-6 and Omega-3 fatty acids. Researchers at the Christie Hospital in Manchester found evidence for this effect in laboratory tests, where they showed that omega-3 fats can inhibit invasion by prostate cancer cells, potentially reducing the threat of metastasis. Omega-3 fatty acids are found in salmon and other fatty fish, cold-water fish such as tuna, trout, striped bass, sardines, and herring, and are available in supplement capsules. Omega-3 enriched eggs from hens fed rations containing flaxseed are also very popular. Omega-6 fatty acids are concentrated in corn, sunflower and most oils in the processed foods we eat.

You can’t prevent prostate cancer just by taking vitamins or supplements, but growing evidence says changing your diet and behavior could lower your risk. Research has shown that total intake (diet and supplement) of 200 mg/day can reduce your prostate cancer risk. Although that is a lot of green tea, there are supplements that seem to offer the same protective effect. Saw Palmetto is a supplement that has been proven to reduce the effects of benign prostate hyperplasia, and possibly the risk of prostate cancer.

For much more information…Click Here…

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once a year we smoke red salmon - after the fish is here at our place, we clean it, brine it, dry it on racks in the smoke house, then apply a scotch cure [though we use dark rum] and finally apply smoke for 3 to 4 days then let the fish rest a day before vacuum packing and freezing it. Since I normally do not smoke, at times it feels as if I do…

Food Network’s Dave Lieberman shows you how to cook salmon on your car’s engine block- in this episode of Hellmann’s In Search of Real Food series. View all of the Real Food episodes at: food.yahoo.com
Video Rating: 4 / 5

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Dietary Guidelines for a Child’s Growing Brain: the Basics

Once a child moves beyond breastfeeding, it’s up to us parents to take on the awesome responsibility of navigating our way through a pretty lousy American diet and nourishing our kids in ways that help — not hinder — their growing bodies and brains.

This is more challenging than it ought to be, because the American diet — especially for kids — is so skewed toward empty calories. Too many of the foods favored by kids have too much carbohydrate and sugar but not enough protein and far too few good fats (especially EFAs) and micronutrients.

It’s our job, then, to make sure that our kids aren’t poisoned or sickened by diets that are aggressively high in sugar and high in saturated fat but low in protein, vitamins, minerals, and essential trace elements. We need to resist the urge to let marketing efforts (especially those of the fast-food industry) lure us into giving our kids the wrong kind of nutrition. Instead, we have to dedicate ourselves to feeding them adequate amounts of the six key nutrients.

Over the years, parents have asked me to provide a quick overview of the basic dietary guidelines they should follow with their children in order to promote optimal brain health and development, which also means optimal overall growth and development.

Dr. Shannon’s Basic Dietary Guidelines for All Children

If you have the desire to enrich your child’s diet in order to safe-guard healthy brain growth and development, here are a few simple guidelines that may help. I encourage you to consider these suggestions, but please disregard those that don’t apply to your child. For example, if you already know that your child has a peanut allergy, of course she shouldn’t eat nuts. If your toddler seems to tolerate dairy well, there’s no need to switch him to rice or soy products. Feeding our children well requires effort, but it isn’t complicated. The results will be well worth the effort. Here are the basics.

Ensure that your child is well hydrated and drinks plenty of water every day. This may seem like a no-brainer, but even slight dehydration makes the effective absorption of all other nutrients impossible.

Make sure that your child gets enough protein. Unlike carbohydrates, protein is a steady, slow-release form of energy. I recommend eating two servings a day of chicken, fish, tofu, eggs, or meat.

Emphasize good oils. Monounsaturated and polyunsaturated oils such as olive oil and canola oil are good choices. Use butter instead of margarine, though in moderation. Reduce your use of corn oil and safflower oil if possible.

Feature cold-water fish, such as salmon, cod, and herring. Ideally, every child should have a minimum of two or three servings a week of fresh fish.

Include nuts and seeds. A rich assortment of raw nuts and seeds is best. Put them in salads, cereals, and casseroles. They’re also great as snacks.

Emphasize a changing variety of cooked and raw vegetables.

Include plenty of fresh fruits, particularly those currently in season.

Favor whole grains. Whole grain breads, pastas, rice, and cereals are the way to go.

Serve a wide array of foods that are fresh, locally grown, and full of color (which indicates the presence of nutrients). Serve fruits and vegetables seasonally to ensure that your child gets the greatest possible range of nutrients.

Watch out for “monochromatic” eating patterns. If your child eats only white foods, such as rice, bananas, bread, and macaroni and cheese, she’s missing out on nutrients.

Supplement your child’s diet with an adequate variety of brain-building vitamins, minerals, and other essential nutrients.

Things to Limit or Eliminate from Your Child’s Diet

Just as there are foods that you should promote in abundance, there are other foods that you should work to keep out of your child’s diet.

Refined sugar. This means candy, cakes, and even juices . Occasional treats are okay, but they shouldn’t be part of a child’s daily diet. Watch out for drinks (including fruit juices labeled 100% natural), as they often contain enormous amounts of sugar.

Caffeine. Caffeine has no nutritional value. It’s a stimulant that may affect your child’s behavior, especially his ability to sleep well. In addition, caffeine is a diuretic and may contribute to dehydration.

Trans fats. These fats are found in hydrogenated oils. Most commercial baked goods are loaded with these terrible fats. Buy whole wheat, whole grain, and minimally processed cereal products instead. Avoid fried foods, which are usually cooked in hydrogenated oils (and which, in the Netherlands, have been outlawed as a public health hazard).

Dairy products. Limit dairy intake to three to five servings per week, especially in small children. I recommend this because dairy-based foods are the number one cause of food allergies in children, and kids with food allergies often exhibit behavioral problems. If your child tolerates milk, I recommend buying only organic milk to avoid the hormones routinely fed to cows. If you feel that your child would benefit from an alternative, try rice or soy milk, both of which also provide calcium.

Soda. Avoid it altogether, as it has no nutritional value whatsoever. The caffeine it contains leaches vital nutrients out of a child’s system, and the sugar only wreaks havoc on the metabolic system. Also, a diet high in soda is likely to be low in more nutritional beverages such as milk or fruit juice.

Excessive carbohydrates. If there is a history in your family of mood disorders, alcoholism, or depressive symptoms, your child may need a high-protein diet. Along with being a better, more stable energy source, a high-protein diet will also help a child who struggles with obesity. And it will feed his brain.

The above is an excerpt from the book Please Don’t Label My Child

by Scott M. Shannon, MD with Emily Heckman

Published by Rodale, Inc.; August 2007;.95US/.95CAN; 978-1-57954-682-3

Copyright © 2007 Scott M. Shannon, MD with Emily Heckman

Reprinted from: Please Don’t Label My Child by Scott M. Shannon, MD with Emily Heckman.© 2007 by Scott M. Shannon, MD with Emily Heckman. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.

Author

Scott M. Shannon, MD, is a pediatric psychiatrist who is board-certified in general psychiatry, child/ adolescent psychiatry, and holistic medicine. A past president of the American Holistic Medical Association, he currently has a private practice in holistic child psychiatry and serves as medical director of four residential treatment centers for children and teens in northern Colorado. Dr. Shannon shares his vision for transforming the care of children with chronic illness of any nature via The Center for the Whole Child (www.forthewholechild.org). He lives in Fort Collins, Colorado, with his wife and two children.

Emily Heckman is a professional writer who lives in New York City.

Originally aired as part of the “Spring Picnic” episode on the Food Network, April 7th, 2007. Ingredients: 1 (8-ounce) container salmon cream cheesespread 2 teaspoons capers, minced 1 tablespoon chives, finely chopped 1/2 teaspoon lemon juice 1/2 cup butter, softened 1 tablespoon finely chopped tarragon 30 slices thinly sliced white bread (recommended: Sara Lee) 1 English cucumber, thinly sliced Directions: Special equipment: Medium sized star pastry tip In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly. Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use. In a small bowl, blend the butter and tarragon and set aside. To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers. Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.
Video Rating: 4 / 5

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How to Dine Out and Still Lose Fat

Copyright (c) 2008 Ed Scow

Have you ever been sitting in a restaurant and wondered how many calories or grams of fat were in the meal you’ve got in front of you?

No? OK, so you’re not as weird about that as me, but I wonder about it all the time, and after reading this maybe you should be too.

Some have the information available upon request, but most don’t make it available.

Well, my aunt sent me an email that had the worst restaurant meals and their caloric content and nutritional breakdown.

Here’s just a few examples.

McDonald’s 5 piece Chicken Selects with ranch sauce has over 800 calories with 55g of fat. 55 Grams of fat! That’s insane. Especially when you consider that they advertised them under the guise of healthy food because they were supposed to be chicken breast, but even chicken breast isn’t healthy when it’s doused in batter and deep fried.

My favorite, though was the smoothie from Jamba Juice. When you hear smoothie you probably think it’s healthy, right? That’s how they’re marketed after all. But this smoothie from Jamba Juice had 900 calories, with 160g of sugar! That’s unbelievable!

By the way, those two I just gave you were the “best of the worst”. There were plenty with upwards of 1500 and 2000 calories. That’s how many calories many people should be consuming in an entire day if they want to lose fat and these entrees (or some appetizers) have them in one shot.

Hearing numbers like that it should be no surprise to anyone that we have an obesity epidemic in this country. We simply eat too much, or don’t pay any attention to what’s going in our mouths, and don’t notice until it’s wound up as gooey fat sitting on our gut, butt or thighs.

You should be wary of any meal when dining out. I’m not saying that you shouldn’t go out to eat. Quite the contrary. I think it’s necessary that we get out of the house and frequent restaurants. I’d go crazy and get cabin fever if I didn’t get out of the house and eat at restaurants. What I am saying is that you need to understand that many meals and drinks are not prepared with the idea that they’re going to keep your waist line in check.

They are made to taste as good and but as cheaply as possible because restaurants need to make money, after all. So in order to make many foods taste better, they are fried, saut?, or otherwise prepared to increase the fat, because fat makes food taste better, or are smothered in sugar and fat loaded creams and sauces.

So here are a couple tips to watch out for when dining out.

First, avoid the appetizer. Appetizers are usually loaded with fat, and this includes the veggie dishes because they come with some sort of dipping sauce.

Next, avoid anything fried, saut? or cooked in some sort of sauce. It may sound healthy because it’s salmon or chicken or vegetarian, but if it’s fried, saut? or cooked in sauce, it’s high in fat and loaded with calories.

Last, if you’ve decided that you’re going to eat poorly when you’re eating in a restaurant, at least get a half order. The proportions on full orders are so out of whack they could feed an entire village in some starving country. So do yourself a favor and just ask for a half order, or split it with whomever you’re dining.

Another easy thing to do is to take a drink of water between every bite. Water will fill you up a little faster, which means you won’t be able to eat as much, which means you won’t store as much fat.

I hope I’ve enlightened you a little bit, and will begin to eat a little more consciously when you’re out and about.

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Great Appetizer Tasting Chili Fish

A fish chili recipe is great tasting food and easy to prepare. A nice change from ground beef, fish chili recipes usually double well and can be a crowd pleaser. Serve it with fresh bread you will have a terrific meal. The common denominator with these easy fish recipes is taste.

This fish recipe can be made outdoors on the barbecue, or you can pan-fry the fish indoors. You’ll love the tenderness of the fish combined with this fantastic, taste-bud-awakening sauce, which can be made anywhere from mild to extra spicy to suit your taste. And nearly any whole “white-fleshed” fish can be used for this recipe. Seafood is a source of protein in many diets around the world.

Chili fish make a great meal or a great appetizer. An excellent sauce for fish cooked on the barbecue. Feel free to substitute different, larger pieces of fish and the taste will still be fantastic. I think it’s the sesame oil, when added to the chili/lime that really lifts it out of the ordinary.

This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min’s and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

A fish chili fish recipe is great tasting food and easy to prepare. A nice change from ground beef, fish chili recipes usually double well and can be a crowd pleaser. For seafood lovers, we feature the most trusted companies with the greatest variety of seafood favorites and regional specialties who sell seafood online. The combination of creamy mash, salty salmon and tasty lime and chili make these patties a fave. Please purchase online www.indomunch.com in NewYork city.

Ny Times Best selling author, Sophie Uliano of Gorgeously Green and her new book DO IT GORGEOUSLY, shows you how to make your own super healthy, inexpensive gourmet food. earth friendly, pocket friendly Salmon cakes, full of Omegas . www.gorgeouslygreen.com

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Recipe Ideas for the South Beach Diet

One of the hardest things for dieters to deal with is the feeling that they are being deprived of the foods they love. Healthy, nutritious foods tend to be thought of as boring and lacking in flavor. On the South Beach Diet, you will learn that this myth couldn’t be further from the truth.

The South Beach Diet is wildly popular, and that is largely due to the wide variety of recipes that come with the South Beach Diet. Cooking your South Beach Diet recipes is almost as satisfying as eating them because your choices are nearly endless.

The South Beach Diet doesn’t feel as restrictive as other diets and it is easier to stick with, because all the South Beach Diet requires you to do is make smart food choices. The South Beach Diet recipes incorporate differing food prep techniques with a variety of delicious ingredients so you will never be bored with your South Beach Diet meals.

Seafood is a staple on the South Beach Diet. This is a wonderful treat for those of you who are already seafood lovers. If not, the superb South Beach Diet recipes will make a seafood lover out of you. Simple recipes like Gulf Shrimp or Rosemary Grilled Salmon will have your mouth watering for your delicious South Beach Diet dinner.

You may face a bit of anxiety when you see grains go completely missing from your plate, but you have to remember that grains come back with a bang after Phase 1 of the South Beach Diet has detoxified your system. In any case, you can always fulfill your cravings by eggs, salads and roasted vegetables.

Many South Beach Diet recipes use vegetables - both raw and cooked. Add flavor and nutrition to your veggie dishes by tossing them with some olive oil. By introducing olive oil to your traditional vegetable servings, you are improving your health while boosting the flavor of your foods.

When it comes to soup options available in the South Beach Diet, there are plenty to choose from. Here are some highly recommended soups: (i) egg drop soup (made using eggs or egg whites) and (ii) tomato bisque, a thick and filling soup that can even be substituted for a light lunch or works well as a side dish to a meaty menu!

The South Beach Diet has so many different recipes, you will never feel like you are sacrificing taste on your weight loss journey. When you make the decision to start your South Beach Diet, check out all of the delicious foods available to you. Once you start mixing and matching the delicious South Beach Diet recipes, you will forget you are even on a diet and really start enjoying your food!

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