Smoked Salmon With Tomato Salsa and Cauliflower

Smoked Salmon With Tomato Salsa and Cauliflower

So easy to prepare even for the whole family! This food will keep you satisfied long due to the healthy fats from the salmon and grass fed butter along with rich carbohydrates from vegetables.

Serves 4

Smoked Salmon With Tomato Salsa and Cauliflower

15 min

15 minTotal Time

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Ingredients

  • 800g Smoked salmon
  • 400g Cauliflower
  • 2 tbsp Butter, grass fed
  • Lettuce, Red leaf
  • TOMATO SALSA:
  • 5 dl=2c Cherry tomatoes or Plum tomatoes, chopped
  • 1 dl=0,4c Basil leaf, chopped
  • 0,5 dl=0,2c Chives, chopped
  • 1 tbsp Extra Virgin olive oil
  • 1 tsp Himalayan salt or Rose salt
  • 1 tsp Pepper

Instructions

  1. Preheat the oven 200°C=392°F.
  2. Brush the cauliflower with organic grass fed butter and place in the oven for about 15 minutes, until they are a bit softened and have a nice brown surface.
  3. Mix the tomato salsa ingredients in a bowl (taste is better if you prepare the salsa couple of hours before use or even the day before serving).
  4. Heat up the smoked salmon if you wish. I prefer to serve cool.
  5. Place all ingredients on the plate along with lettuce.
  6. Enjoy!
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https://www.healingfoodie.com/smoked-salmon-with-tomato-salsa-and-cauliflower/

THIS MEAL PROVIDES RICH CARBS AND HEALTHY FATS

Grass-fed butter

Grass-fed butter has many positive affects into our health. Remarkably one of the benefits is that it’s an excellent source of good cholesterol. And as I mentioned earlier, the studies show that the cholesterol is needed for healthy cellular function. It also has an important role in brain functions. Milk fat contains over 400 different fatty acids. Brain, heart and intestinal love butter as it’s a great source of vitamin A and K2, E, lecitin, selen and it also contains small amounts of vitamin D. Milk fat as well as other animal fats contains useful lauric acid (antiviral and antibacterial), palmitic acid (cell membrane communication) and butyric acid (preventing cancer).

68 percent of the fat protecting the lungs is palmitic acid (found in butter). Without this lipid protein mixture it would be impossible to breath. Some studies show connection between asthma and allergies and the lack of good fats in the diet. In the case of lungs, especially saturated fats, vitamins A and D, which are all found in butter.

Grass-fed butter can protect heart and prevent diabetes (research made in Harvard 2010). It contains omega-6 and 3-fatty acids in a great balance and also the medium-chain fatty acids that the body uses for energy and to work against inflammation. Butter is a great source for minerals such as manganese, chromium, zinc, copper and selenium (a powerful antioxidant). It also contains iodine (the thyroid cannot function without iodine to make the hormone thyroxine).

The Wulzen or “anti-stiffness” factor –  Present in raw butter, cream and whole milk (destroyed by pasteurization) protects humans/animals from degenerative arthritis, hardening arteries, cataracts. Calves fed pasteurized or skim milk will not thrive until raw butterfat is added back into their diet.

(2,13)

See here how margarin is made and why I changed my margarin into grass-fed butter.

Fish and Olive Oil: The Essential Omegas

omega-3-6_chartWe need daily essential omega-3 and omega-6 fatty acids and especially the omega-3 is probably the single most important nutrient for our brain health. Omega-3s provide the raw material for neuronal growth and they balance the insulin level. Our body can’t formulate these fatty acids by itself so we need to get them from our diet. Omega-3 and omega-6 has to be in a balance to achieve optimal health. For most human evolution the ratio of anti-inflammatory omega-3 to pro-inflammatory omega-6 was about 1:1 or 1:2. But unfortunately our western diet contains a whole lot of omega-6 and we are lacking of omega-3. The pro-inflammatory omega-6s come to us through polyunsaturated vegetable oils such as corn, soy, safflower, cottonseed, sunflower (not olive, coconut or canola however), processed foods and through conventional meats and eggs. Gaining too much of omega-6 can increase inflammation in the body. The fish oil (see the chart) is the best way to receive the most important omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It’s considerable that grass-fed beef has healthier omega-3 and -6 ratio than grain-fed.

(1,2,15,16)

READ MORE ABOUT FATTY ACIDS.

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