Grilled Marinated Tuna Steaks

Although I am incorporating more raw foods into my diet, I am a pescetarian and include some seafood. One book that has been very helpful and healing for me has been Diet for a Pain Free Life. The premise is that if we are to reduce pain in our bodies then we need to eat the right foods, exercise, improve our mood and quality of sleep, and lose weight. I've adapted this recipe for marinated tuna from page 125 of Diet for a Pain Free Life, which is quite delicious and easy to prepare.

I'm also going to begin incorporate pH balancing with my recipes, as an imbalanced pH, especially if acidic is a breeding ground for illness and disease. But, acid-alkaline biochemistry is a topic for another post.

I cut the recipe in half for the two of us and served our tuna steaks with steamed red rice, lightly steamed zucchini and turmeric cauliflower. Tuna, the marinade and red rice are acidic, while zucchini and cauliflower are alkaline. Turmeric (mixed with with feta and hemp seeds) tossed with the cauliflower is a potent anti-inflammatory spice.

Ingredients:

4 4-ounce tuna steaks
1 teaspoon
3 tablespoons balsamic vinegar
1 tablespoon tamari or soy sauce
1/2 cup red wine
1 teaspoon Splenda
3 cloves garlic, minced
3 tablespoons olive oil
1-2/3 cups porcini mushrooms, sliced (optional)

Directions:

1. Place the tuna in a shallow dish and season with salt on both sides.
2. In a separate bowl, combine 1-1/2 tablespoons oil with the remaining ingredients and whisk.
3. Pour the mixture over the tuna steaks and marinate for 15-minutes.
4. Remove the steaks and put the remaining marinade in a small saucepan and bring to a boil.
5. Blot the steaks and brush with the remaining olive oil.
6. Grill the steaks on the stove top or on the barbecue 2-3 minutes each side or until you have achieved the level of doneness you desire.
7. Serve over a bed of steamed baby boy choy (optional)
   
8. When serving the tuna steaks, drizzle the hot marinade over the top of the steaks.
   

formspring.me

Ask me! via Formspring. me at http://formspring.me/cookaroundblock.

A fun way to ask me any questions you have about a gluten-free lifestyle and a raw foods diet, cooking, recipes... or asking me anything you want! I also have an Ask Me! widget in the sidebar, if you return and have more questions for me.

Reversing Diabetes with a Raw Foods Diet

A significant event that influenced why I decided to incorporating more raw foods into my diet is when I watched the documentary Simply Raw with friends at a raw foods meeting and potluck last fall. Having been informed by my doctor that my test results indicated that I am pre-diabetic (also, a genetic predisposition in the women in our family), which means if I don't watch my diet more closely, lose some weight and exercise regularly - I will become diabetic... the subtitle of the film Reverse Diabetes in 30 Days seriously piqued my interest. What I saw and learned was absolutely astonishing.

Based on what I have read and been told by the medical profession all my life, I believed that once a person becomes diabetic, their diabetes it's irreversible. The shocking truth is that diabetes can be avoided altogether and completely reversed in most diabetics - both Type I and Type II - in 30 days!

Because of the impact this documentary film has made on my life, I have modified my diet to eat more raw foods (delicious by the way!), I am exercising more and I am loosing weight. I look forward to seeing the results of my next tests. There should be a significant change in the results! I will report back and let you know.

I encourage you to watch the video and learn the truth for yourself, and order a copy to share with your friends and loved ones who are suffering, even dying from the ravages of diabetes. There is hope!

Simply Raw: Reversing Diabetes in 30 Days:

Measuring Equivalents - Baking Pan Substitutions

Have you ever found yourself stuck trying to calculate measuring equivalents for a recipe or come up with a baking pan substitution while in the middle of cookin' up something tasty in the kitchen?

Here are some lists and links with conversions that you can print and post on your refrigerator, bulletin board or tuck between the pages of your favorite cookbook and keep a copy in a waterproof, zip-pouch baggie with your camping gear.

Make it a fun learning experience for your kids to learn equivalents and substitutions.

Measuring Equivalents

• 16 tablespoons = 1 cup
  
• 12 tablespoons = 3/4 cup
  
• 10 tablespoons + 2 teaspoons = 2/3 cup
  
• 8 tablespoons = 1/2 cup
  
• 6 tablespoons = 3/8 cup
  
• 5 tablespoons + 1 teaspoon = 1/3 cup
  
• 4 tablespoons = 1/4 cup
  
• 2 tablespoons = 1/8 cup
  
• 2 tablespoons + 2 teaspoons = 1/6 cup
  
• 1 tablespoon = 1/16 cup
  
• 2 cups = 1 pint
  
• 2 pints = 1 quart
  
• 3 teaspoons = 1 tablespoon
  
• 48 teaspoons = 1 cup
• 8 fluid ounces = 1 cup
• 1 pint = 2 cups
• 1 quart = 2 pints
• 4 cups = 1 quart
• 1 gallon = 4 quarts
• 16 ounces = 1 pound

More information on weights and measures:

1. Bedrock Press: a variety of Culinary Weights and Measures and Conversions.
2. Epicurious: a Metric Food Measurement Converter of recipe ingredients.
3. Gourmet Sleuth: a Gram Conversion Calculator and a Cooking Conversion Calculator that converts weights, volumes, metric, U.S. and U.K. for over 7000 food items.
4. Fact Monster (terrific resource for kids): Cooking Measurement Equivalents with a conversion calculator and much more.

Baking Pan Substitutions

• 10" x 3-1/2" Bundt = two 8" x 2" Rounds
• 10" x 2" Round = 9" x 9" x 2" Square
• Standard 12-Cup Muffin Tin = 8-1/2" x 4-1/2" x 2-1/2" Loaf = 9" x 1-1/2" Round = 8" x 8" x 1-1/2" Square
• 9" x 2" Round = two 8" x 1-1/2" Rounds = 10" x 15" x 1" Jelly Roll = 8" x 8" x 2" Square
  

Birdie Bread

Do you happen to have an exotic bird for a pet... a pet parrot? I do. I have a green-cheeked, yellow-sided conure.

His name is Picasso and he's a picky eater. He loves his seeds, millet sprays, apples, almonds, grapes and strawberries... and birdie bread. One way I have been able to introduce a greater variety of foods into his diet and improve his nutritional intake is by cooking him birdie treats.

Birdie Bread

2 boxes of Jiffy cornbread mix
2/3 cup applesauce
1 jar baby food carrots or sweet potatoes
1/2 cup frozen peas
1/2 cup frozen corn (optional)
1/2 cup pellets

Mix together and bake at 400-450 degrees for 15-30-minutes or until the toothpick comes out clean. Cool. Freezes well.

Birdie French Toast

2 eggs
1 jar of fruit baby food (any kind)
1/4 cup milk
bread slices (use a nutritious bread that is full of nuts and seeds)

Mix all the liquid ingredients together and dip the bread in. Pan fry until golden brown. Cool.

Corn Cake

1/2 cup milk
4 cups corn
2 eggs, beaten
3/4 cup yellow corn meal
6 tablespoons peanut oil

Combine all of the ingredients, pour into a greased 8X8 baking dish. Bake at 350-degrees for 35 minutes. Cool. Freezes well.

Banana Nut Oatmeal

2/3 cup old-fashioned oat meal
1/2 cup chopped nuts
1/2 teaspoon cinnamon
1-1/3 cup apple sauce

Cook all of the ingredients together for 5 minutes. Cool. Freezes well.

Beans & Rice

1-1/2 cup bean mix
1/2 cup split peas
1/2 cup brown rice
1/2 cup cracked corn or corn grits
1/2 cup dried bell peppers

Soak beans overnight, drain, rinse, cover with water again and boil for 2 minutes. Cool 1 hour. Add the remaining ingredients and simmer 1 hours. Freezes well.

Be sure to completely cool cooked treats before giving to your bird.

Basic bird diet for parrots - the three-bowl system:

• Fresh water
• Fresh fruits and vegetables
• Pellets, nuts and seeds

The mainstays of a parrot's diet:

• apple
• banana
• berries
  
• grapes
• mango
• melon
  
• orange
• papaya
  
• broccoli
• cauliflower
• chilies
• corn
  
• green beans
• kale
• peas
• spinach (limit - binds calcium)
  
• sweet potatoes
• cooked chicken
  
• cooked eggs
• pasta (raw or cooked)
• cooked rice
  
• whole wheat bread
  
• yogurt (limit - birds are lactose intolerant)
  

Do NOT feed your conure: alcohol, avocado, cabbage, chocolate, fruit pits, iceberg lettuce, parsley, sweets or salty snacks. Read What Not to Feed Your Conure.

Organic. It's Worth It in Schools

I've been concerned about school lunches for many years. There are a number of agencies and non-profit organizations, which are educating the public and advocating for healthy lunch programs. Here are two proactive organizations I support that I encourage you to connect with and support in any way that you can.

Organic. It's Worth It in Schools. Here is a repost from Mountain Rose Herbs about this campaign:

"Kids across the country should have access to organic foods with no artificial colors, flavors, preservatives, irradiation, or genetically modified organisms - especially at school, where it's so important for growing bodies and brains to have healthy fuel. Supporting organic gardens and farms that do not use harmful pesticides or synthetic fertilizers, helps lessen our impact on the earth and promotes healthier neighborhoods and ecosystems where children live, play, and learn.

Help the Organic Trade Association provide organic food to a school near you! The Organic Trade Association (OTA) is calling on teachers, parents, students, educators, and others to join the “Organic. It’s Worth It In Schools.” initiative to vote for their favorite school to win an organic garden complete with seeds, soil, and expert gardening support; or a fully stocked vending machine, featuring items like milk, fruit, cheese, yogurt, and organic snacks.

Through May 1, 2010, when you visit OrganicItsWorthIt.org you can “vote” for a school by signing up for an electronic newsletter featuring organic tips, recipes, news, and more. You can also write a letter to your school, sign and circulate a petition, or read and share the fact sheet on OTA's website to help us spread the word that organics are worth it for the health and well-being of our world."

Learn more about organic foods.

Another important campaign to support is Slow Food's Time for Lunch Campaign. Watch this short video.

USDA UPDATE: February 23, 2010 - Agriculture Secretary Vilsack Presents Obama Administration's Priorities to Improve National School Lunch and Breakfast Programs. Vilsack Urges Congress to Pass Strong Reauthorization of Child Nutrition Act for Overall Health and Nutrition of America's Children.

Please share this blog post with those who are educators, caregivers, guardians or parents of school-age children K-5 and above at home.

Raw Vegan Pasta Primavera

It's been some time since I've cooked or enjoyed a classic Italian pasta entree at home or at a restaurant. This raw version not only satiated my craving for rich, delicious Italian flavors and texture, but my appetite was completely satisfied sans the heavy, overly-full feeling that often accompanies a traditional pasta meal.

Ingredients:

2 yellow squash
1/2 cup dried tomatoes, hydrated in water for 2 hours
3 tablespoons extra virgin olive oil
1 tomato, chopped
1/2 sun-cured pitted olives
1/4 cup fresh basil, chopped
1/4 fresh parsley
1/4 cup pine nuts
optional: for making pasta puttanesca: red pepper flakes to taste, 1/2 teaspoon capers (rinsed)
sea salt to taste*

Directions:

1. Slice the squash into long, thin noodles. Set aside in a medium bowl.
2. In a food processor, combine the remaining ingredients and pulse until well-blended, but still chunky.
3. Toss the sauce with the noodles and serve.

*Avoid over-salting. Be aware that the olives (and capers) may be very salty, therefore additional salt will not be necessary.

Serves 2-4

Adapted from the cookbook Rawsome! Page 203.