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Common sense nutritional help

Italian olive oil, both oil and an oil bottle ...
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I loved reading the educational information that Krystle brought forward last week. I honor her for her dedication to nutrition and all the hard work and study she is doing to better inform those that come to her. I always remember Jack LaLane’s quote. Exercise is the king and nutrition is the queen.

I received my nutritional education the good ole fashion way… life.

At 17 I took a job at a little organic coffee shop and café in downtown Tacoma.

We served lunch during the day and they had music and organic coffee and tea at night. Soup, salad, and sandwicesh were our specialties and there were four of us in the kitchen.

I learned a lot about food early and gained a huge passion for it and for cooking.  The owner was a guy that had a deep passion for healthy, vital food. He turned me on to some really great books and I started to read and experiment.

At 22 I met my husband and two years later our first child was born. I have been making clean, from scratch, mostly organic meals for 35 years now.

Many think that it costs way more to eat organically, but I know that we spend quite a bit less than the average family.

I thought that I would offer a few tips for starting to change things up a bit in the kitchen. This too is a journey and can be successfully achieved by taking baby steps.

The first place I would like to address is oils. The only oil that I use for cooking is Organic coconut oil. It can withstand high heat and it does not make your food taste like coconut.

If you heat many oils including olive oil it changes the molecular makeup to something the body does not recognize.  Some other oils that can be safe for high heat are safflower, avocado, and almond. These can be much more expensive and it is important to me that they are organic so that I know they are not from a genetically modified source.

So get olive oil and all those yummy nut oils like toasted sesame oil and use them in salads or to toss pasta in but be very careful about heating them.

Here is one of my family’s favorite recipes.

Salmon patties

Cook one cup of organic short grain brown rice.

In a fry pan place one teaspoon of coconut oil. Chop finely one yellow onion, 3 celery sticks, 3 carrots and sauté.

Place the cooked rice in a large bowl and add the cooked veggies. Blend. Add 1 or 2 cans of salmon. Add 2 eggs and ½ cup of wonderful freshly ground flour (Winter Ridge grinds weekly).   Add Spike seasoning salt to taste and around a tablespoon of organic tamari. Blend all this together.

To cook I just use the same pan I cooked the veggies in. Place about a tablespoon of coconut oil in the pan and let melt and get warm. Form patties with your hands and place in pan. Let them brown nicely before turning.

I serve these with a sauce made from Organic Vegenaise (the only mayo you will find in our house), some tamari, a small squeeze of lemon, and a small dash of dried mustard. We also have a large salad with lots of yummy raw veggies in it. It is always a hit with company.

If you have any questions on this recipe or would like more information, Robin can be reached at 263-8846 or

Robin Mize is a Certified Biofeedback and Pain Specialist – 208-263-8846 or 208-610-9997

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