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Salmon on a bed of parsley, garlic, burdock root and artichoke hearts

October 1, 2014

I don’t tolerate fish oil in supplement form, nor any other Omega 3 supplement so I was thrilled to learn I do okay with flash frozen (right upon catch) salmon…(histamine intolerance has its challenges) and Omega 3 fatty acids are very important to heal the iatrogenically injured brain — anyway…this was breakfast a few days ago:

Piece of salmon on top of a bed of burdock root, garlic, parsley & artichoke hearts.

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Traditional breakfast foods are pretty much all foods I can’t eat at the moment. That doesn’t stop me from eating well. In fact nothing about having some restrictions has stopped me from eating well. I’ve simply expanded my horizons (after initial elimination procedures to learn about what I could eat which necessitates cutting out most foods, briefly. Then one adds foods back in…a process I’m still involved in, actually, but I’ve learned to eat many foods I hadn’t eaten before as well). The only thing that remains frustrating is that it’s really difficult to eat in a restaurant. My kitchen, however, is filled with delightful, healthy and varied foods.

All I did was roughly chop up the large flat-leafed Italian parsley, thinly slice the burdock root and garlic and then toss it all in the bottom of a small baking pan with a little ghee. You can use any cooking oil or fat you prefer. I then placed the salmon on top of the mixture, still frozen and then covered the pan and baked it at 350 for 35 minutes. So easy, simply and delicious.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

 

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