Posts Tagged ‘tuna’

Too Much of a Good Thing

August 8, 2013

We pride ourselves in eating healthy foods that taste good and are good for us. It would seem that eating lots of these foods would be a good thing, right?
In some cases yes, but in others, it can be a case of too much of a good thing.

carrots, vegetables, nutrition

Carrots contain beta carotene, which gives them their beautiful orange hue. They are low in calories, and high in vitamin A and fiber. If you eat too many of them, your skin will take on that same orange cast as the carrots. Not so pretty,we think!

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Nutmeg is a spice, generally used as a flavoring in small amounts. Consumed in huge quantities, it can cause hallucinations, fear, anxiety attacks, and in two rare cases, death. We can’t imagine why anyone would willingly consume such a vast amount of the spice, so feel free to keep enjoying it in moderation.

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Fish in general are very heart healthy, and it is recommended that we eat fish at least a few times per week. However, the  kind of fish you eat can come with consequences that out weigh the benefits.  The larger the fish, the higher the mercury content is, due to the fact that these species eat many other smaller fish, causing a cumulative effect in their systems. Tuna, swordfish, and mackerel are among those to eat in moderation. It is recommended not to consume more than 12 oz. of these fish per week, and it is advised that pregnant women avoid them completely.

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Kombucha is a trendy drink, consisting of raw, fermented and naturally carbonated tea. The fermentation brings out probiotic properties, but also produces alcohol. Whole Foods markets recently pulled all Kombucha products from its stores, citing concerns that the alcohol levels exceeded the legal amounts in some cases. Over indulging in kombucha can bring about a nasty hangover. Home produced kombucha also carries the risk of harboring mold and bacteria. We say “YUCK” to that!

Close up detail coffee beans on countertop

Lots has been written lately about the positive effects of coffee. Other than the obvious caffeine kick that gets us up and moving in the morning, coffee also has superfood powers that can help prevent diabetes, protect your brain, and reduce the risk of certain types of cancers. When too much coffee is consumed, it can lead to a serious case of the jitters, involving dizziness, heart palpitations and in some extreme cases, heart attacks.  Limit caffeine consumption from coffee, energy drinks and supplements to keep the effects in check.

photos: Glasshouse Images

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Unrecipe of the Week: Grapefruit + Avocado Salad With Seared Tuna + Scallops

April 15, 2013

My favorite fish market is finally open again after a long remodel, so seafood is definitely on the menu tonight. As the weather tries to turn springlike in New York City, I am craving bright, citrusy flavors. A quick trip to Chelsea Market provided the inspiration needed to create this light meal.

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Seared fresh tuna and scallops are set on a bed of arugula, shaved radish, grapefruit sections and avocado, all drizzled in a grapefruit vinaigrette. The spiciness of the arugula and heat of the radish, balance out the sweetness of the grapefruit. While I chose to cube and sear the tuna, this could be done with a filet of any type of broiled fish, and served along side of the salad.

For the salad:

Peel the grapefruit, removing all of the white pith, and cut the sections over a bowl. I cut the grapefruit into large wedges, trimmed the inner white membrane, and used a small paring knife to remove the rind. I did this over a bowl in order to catch the juice. Remove the fruit and reserve the juice for the dressing.

Coarsely chop one head of arugula.

Finely slice a large radish or two. I happen to hate raw onion, but for those of you not adverse, a little finely diced red onion could be a nice addition.

Peel and cut an avocado into chunks. Mix the arugula, radish, avocado and grapefruit sections in a bowl. Toss lightly with the dressing and mound on plates.

For the vinaigrette:

Whisk a few tablespoons of the grapefruit juice with a olive oil, a little honey, and some balsamic vinegar together in a bowl. Taste to achieve the desired level of tartness.

For the seafood:

Season the tuna cubes and scallops with sea salt, black pepper and a little olive oil. Sear at very high heat until browned on one side, flip and sear the other side. Remove the tuna while it is still a rare.

Arrange the fish on top of the salad, and drizzle with a little of the warmed vinaigrette. Enjoy!

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