Tune in to the Cardio Wellness Cooking Demo tomorrow morning at the 10 am hour to learn how to cook nutritious and health meals with our Registered Dietician Amy Cates. Here are Amy’s Recipes:
1 cup vegetable/chicken broth (I used a homemade vegetable/bone broth *see below*)
4 6-ounce skinless salmon fillets
1/4 cup blackberry jam
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon each smoked paprika and cumin
1/4 teaspoon salt
- Bone broth is full of magnesium, potassium, calcium, and trace minerals that are depleted in our food supply today.
- Bone broth is highly absorbable
- Bone broth heals the digestive tract and gut lining
- Bone broth improves the body’s pH balance
- In a crockpot, throw in some bones – chicken, fish, turkey, bison, beef, etc…
- Then put in some veggies. You can use the ends of celery, asparagus, carrots etc.. that you usually throw away. Put in potatoes, onion, garlic… whatever!
- Add fresh herbs in if you have them (Rosemary and Thyme are my favorites!).
- Fill the crockpot with water to cover all the bones and veggies.
- Add ¼ cup apple cider vinegar (this extracts the collagen and nutrients from the bones).
- Cook on low for 8-24 hours. The longer it cooks the more nutritious it will be.
- Let it cool before storing.
Tip: Fill ice cube trays with the broth and freeze for easy single use servings for sautéing vegetables or meats.