Tuesday, August 10, 2010


There is no doubt in my mind that God created foods in nature that would not only benefit our health, but actually heal as well. Some foods have more nutrients and some have greater potential for rejuvenating the body than others.

There is no firm definition of the term "superfood." I've heard that in the strictest sense of the word it means a food that could, in and of itself, sustain life. The coconut, for example. But recently I've seen the word used for many foods which may not sustain life completely, but  are high in phytonutrients, antioxidants, nutrients, etc. I.e. the things that counteract oxidation and disease.

I've included a link to a very good article introducing a few "superfoods". And I'd like to offer a couple of ideas to get you using these foods right away.

Spinach and Salmon  Here are two delicious super foods in one recipe.

Seared Salmon on Baby Spinach

yield: Serves 2; can be doubled
  • 2 7-ounce skinless salmon fillets
  • 2 tablespoons (1/4 stick) butter
  • 3 large shallots, sliced
  • 1 1/2 tablespoons chopped fresh tarragon
  • 3 ounces baby spinach leaves
  • 1/3 cup dry white wine
  • 1/4 cup whipping cream


Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach. 

Easy, just top yogurt or granola with a half cup in the morning for breakfast. Feel free to experiment with berries. Deep reds and purples are the best for antioxidants and nutrients. Use them as often as your budget allows. Also great on top of cheese cake, pancakes, or with the strawberries in strawberry shortcake.