Vermont Acupuncture

Tag: Gluten-free

  • Cucumber sandwiches

    This is one of my son’s favorite (healthy) snacks.

    Schmear a little goat cheese between two slices of cucumbers.

  • Grilled Grass-fed Fillet Mignon

    We keep it pretty simple, just rub with a little salt and pepper on the beef fillet, let sit till room temperature (or close). Then put the fillet on a heated grill on medium-high for 3-5 minutes on each side to cook rare or medium rare.

    Grass-fed beef can be a little tricky to cook because it tends to be tough. It is worth it, though, because the health benefits over grain-fed beef are significant. Grass-fed beef is leaner and offers 2-4 times more omega-3 fatty acids (“good fats”). It also is richer in antioxidants including vitamin E, C and beta-carotene. Not to mention that they are usually free of added hormones and antibiotics.

    The two ways to go are cook it long and low or quick and rare.

     

  • Dad’s Mahi Mahi recipe

    When I was a kid we would go fishing off the east coast of Florida and cook up some fresh fish when we got home. This is my favorite of my father’s recipes.

    Put one mahi mahi steak on a piece of tin foil. Smear with mayo, shake some salt & pepper and then top with thinly sliced onion, tomato and lemon. Wrap the tin foil and grill, for about 5 minutes, first one side, then the other. YUM!

    Mahi mahi can be hard to find but it is sooooo good. I have substituted marlin with good results.

     

  • Mark’s Grilled Salmon

    Here’s how my husband grills salmon without it sticking to the grill:

    Put several pieces of thinly sliced lemon on the non-skin side of the salmon.

    Grill with the lemon side down first and flip after just 3 minutes.

    Cook about 6 minutes on the skin side so it separates from the flesh. Viola.

    Note: Length of cooking depends upon many factors including thickness of salmon, temperature of the grill and ambient temperature. Test at intervals.

     

  • Roasted Sweet and Salty Butternut Squash

    I thank Linda for this mouthwatering delicacy.

     

    peel* and chop one butternut squash into 1 ½ inch cubes.

    melt half stick butter.

    add ¼ cup brown sugar and

    1 ½ t kosher salt.

    toss in large bowl.

    spread on baking sheet and

    bake on 400 for 45 minutes.

     

    * note on peeling:

    cut the top and bottom off the squash,

    then cut across the middle where the squash flairs out.

    place flat side down on cutting board and use a sharp chef’s knife to slice the peel off from top to bottom.

  • Indonesian Greens in Peanut Oil with Garlic

    Foodie extraordinaire, Nancy shared this recipe with me.

    It literally takes a couple minutes to make and is uniquely delicious. I make this dish last, just as everything else is being put on the table.

    The key is to keep the heat quite high and braise the garlic then the greens quickly, stirring periodically.

    prepare:

    1 small nappa cabbage, sliced (bok choy or green cabbage can be substituted)

    1-3 chilies, sliced (optional)

    4-6 cloves garlic, crushed & quartered

     

    heat in wok (high heat):

    3 T peanut oil

    when hot add garlic and chili

    stir to cook on all sides, but don’t brown

     

    add the greens

    add ¾ t kosher salt

    stir until wilted.

    serve immediately!

  • Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

    This recipe accompanies Vietnamese Chicken and Rice Soup.

    Instead of putting all of the chicken into the soup (below), save half of it for the salad.

     

    Combine in a small bowl to make dressing:

    3-4 t honey or palm sugar

    2 T hot or warm water – mix the honey or sugar until mostly dissolved

    Add 3-4 T good quality fish sauce,

    2 cloves of garlic, smashed or minced,

    and the juice of 2-3 limes.

    You can water it down with another 2-3 T of water to dilute or stretch out the sauce.

    Add crushed or sliced serrano or Thai chili to the sauce or serve on the side.

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  • FRESH VIETNAMESE SUMMER ROLLS

    Makes about 30.

    I like to make two versions of these delicious healthy rolls, both are equally popular: the Traditional Pork and Shrimp and the sweet and tangy Mango Jicama. Make sure you give yourself lots of time for rolling, or invite your friends to help.

    Prep:

    Boil, strain and let cool 1 package of Asian vermicelli.

    1/4 pound pork tenderloin

    rub with 1 t each kosher salt and sugar, let stand 20 minutes or more and grill on low.

    Alternatively, buy some Chinese BBQ pork if you can find it.

    1/4 pound of shrimp – quickly boil till pink, peel and cut in half lengthwise.

    Wash 1 bunch of spearmint, pat dry with dish cloth.

    2 mangoes and 1 jicama – peel and either julienne or use a mandolin to slice into long thin slices.

    Roll:

    Pour some hot water in a pie plate and soak one rice paper at a time until it softens (about 30 seconds). You can leave rice paper in to soak while you are rolling another one. Take it out and allow excess water to drip back into the pie plate. Lay the wet rice paper out on a plate and neatly layer 3 or so mint leaves, some noodles and either mango and jicama or shrimp and pork in the lower third of the rice paper. Make the pile of fillings approximately 1 x 3 inches. Fold the bottom of the paper over the veggies and make the little package snug. Fold the two sides in (making 90-degree corners) and roll it up. Add hot water to the pie plate when the water gets cold and keep rolling. Put wax paper between layers so they don’t stick together.

    Eat as you go or store covered with damp dish cloth until ready to eat.

    Serve at room temperature with Hoisin Dipping Sauce.

    Shopping list

    1 or 2 packages rice paper

    1 package vermicelli

    1/4 lb shrimp

    1/4 lb pork tenderloin or Chinese BBQ pork

    2 bunches spearmint

    2 big or 2 sm mangoes

    1 med jicama

    wax paper