Photo by landotter via flickr.com
Pickled herring may be an acquired taste and may be one you have an inkling to acquire. I just spoke with a producer who gets it salty, raw and wild from Canada and tosses it into a wine sauce marinade with crunchy, thin-sliced onions; no is heat applied. The photo shows it with radishes which is an excellent way to add more color. Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.
Herring are one of those fish that swim along with their mouths open (that is kind of how I feel some days), filtering the plankton from the water as it passes through their gills. Per Wikipedia: “Herring has been a known staple food source since 3000 B.C…Herring are very high in healthy long-chain Omega-3 fatty acids, EPA and DHA. They are a source of vitamin D. They are also very low in the toxins PCBs, dioxins, and mercury. [Pickled herring is famous in Jewish cuisine] and can also be found in the cuisine of Hokkaidō in Japan, where families traditionally preserved large quantities for winter.” And for a link to more than you ever wanted to know about herring see clupea.net.
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photo by uncommonmuse via flickr.com
The move to raw foods has changed my perception and maybe even my ability to enjoy flavors. I am really wondering if it’s increased my actual ability to taste more varieties, subtle complexities and depth of flavors. The insulin rush, numbing out and compulsive eating coming from the habit of eating primarily noodles and breads has moved backstage to this new experience of flavors. And the new raw foods have become simply what I look forward to because the flavors are so much more interesting.
Eating one of those pre-cut up raw collection of cruciferous and other vegetables mixes you can buy in a grocery store can become a real experience when you don’t add any topping and just offer yourself an opportunity to just enjoy the flavors present in that moment of each bite. Each one has a pretty different culture of flavors packed in there (radishes, cauliflower, broccoli, carrots, tomatoes, etc).
Right now I am enjoying a simple grapefruit, my new all time favorite food. My enjoyment of them keeps growing, weeks ago I noticed the flavor being better than any candy I had ever tasted. Today again something about the dry tartness or richness and complexity of the flavor is reminding me so strongly of the darkest and finest chocolates I used to eat years ago. Except the flavor is just lingering and lingering, it is pretty odd in fact and especially to feel like I have eaten so many and never really consciously remarked about it, instead just inhaled another one of these beautiful creations. Physically they are very interesting too, don’t forget to explore that.
I hope you are enjoying this blog and I hope you don’t pass up an opportunity to slowly devour the largest pre-cut selection of vegetables you can find one day, just sitting there and enjoying all those bites and then noticing afterwards how you feel. I had the opportunity during a long car ride where I was the passenger and a most captive audience, with nothing else pushing to especially distract me.
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