All posts by The Natural Mammas

Breaking our Salmon Pattern

My father used to go salmon fishing every year when I was young.  He’d come home with stories not so much about catching these giant fish, but more about snagging them.  Apparently catching salmon doesn’t take a great deal of talent during the spawning season.  I guess that would be when we started eating salmon.  Not regularly, but when it was caught on one of his fishing adventures.

As I grew older and began making my own decisions in life, I didn’t really eat any fish or any meat for that matter.  I was largely a live diet kind of gal in my traveling years and then when I did settle somewhere I gardened extensively and ate lots of soy bean, tofu and homemade seitan.  Now I am settled in a new way and while we still garden and try our best to eat naturally, we do purchase fish from the local coop (since we do live in one of the last fisherman working waterfronts on the East coast) and occasionally at the larger store in town.

I don’t usually do the town shopping.  It’s just not my thing, so it is up to my husband to make the buying decisions in the fish department and a couple of times last month he purchased wild caught salmon.  We avoid farm raised fish for all the right reasons, like high fat content, poor omega-3 value, antibiotics and chemical weirdness used in farming conditions and, especially in the case of salmon, the studies that have revealed high levels of polybrominated diphenyl ether compounds (PBDE) or more commonly known as fire retardant (yikes!).

I have very few salmon recipes.  We often enjoy it with butter and dill.  Or our other favorite is ginger and teriyaki.  Someone mentioned maple syrup recently and although strange I can see its appeal.  I however was endeavoring for something mind-blowing in the salmon recipe department and happened upon a recipe for feta-crusted salmon that while my brain screamed no, there was a little piece of me that was thinking, yeah…baby…there’s the ticket.  Needless to say, the little piece won and we tried the feta-crusted salmon.

It was outstanding.  I was totally not sure.  Even as I pulled it out of the oven, I was thinking, man, no one is going to eat this (often my cooking experiments don’t go as well as planned).  But low and behold the fish was fabulous.  Really how can you go wrong with Feta (as a stinky cheese fan I find it impossible)?

Without further ado, I share with you the recipe for feta-crusted salmon and I suggest that you use wild caught salmon for your recipe too and enjoy all the natural goodness of this delicious fish.

Feta Crusted Wild Salmon
Recipe Type: Main
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 4
a delightful way to have salmon that breaks the normal mold…at least in our house
Ingredients
  • 2 pound wild salmon fillets (bones removed)
  • 1/3 cup mayonaise or nayonaise
  • 1 tbspn cream cheese
  • 1 tbspn mustard (prepared)
  • 1 tspn balsalmic vinegar (or red wine vinegar worked fine when I didn’t have the good stuff)
  • 1/2 tspn paprika
  • 1 tspn garlic
  • 1 1/2 tspn onion powder
  • salt
  • pepper
  • 1/3 cup Japanese Panko Flakes
Instructions
  1. In a bowl mix the mayo, mustard, vinegar, paprika, garlic, and onion. Stir well
  2. Add the feta cheese and cream cheese. Continue mixing until mostly smooth (there will be some feta lumps)
  3. oil your baking sheet
  4. place Salmon skin side down on baking sheet
  5. salt and pepper the fish
  6. cover with feta mixture
  7. sprinkle panko flakes over feta mixture (cover well)
  8. Bake in preheated oven 400 degrees

Natural Medicine For Even The Worst Canker Sores

Spilanthes plant natural medicine for canker soresWe get canker sores  (aka mouth sores) quite regularly here at our house, especially hubby and the boys.  Often caused by stress, at least for my guys, we also find them to be somewhat hereditary as grandma gets them wicked bad too.

For years I’ve been looking for a natural remedy that would help ease the pain the canker sores caused as well as make them stop appearing, but, nothing seemed to work.

Then, one day about a year or so ago now, an herbalist friend gave us a tincture of Spilanthes.

Commonly known as the “toothache herb” Spilanthes (Acmella Oleracea) is quite an amazing and beautiful plant.  Native to South America, it has nice big green leaves and beautiful yellow and red blooms that appear on tall thin stems above the leaves.

The herb’s most notable property is the numbing effect it has on the teeth and gums; hence its nickname.  Spilanthes has also been found to increase saliva production and, it also offers antifungal and antibacterial properties which can benefit the mouth as well as the entire body.

Additionally, Spilanthes offers antiparasitic properties which has made it useful in the treatment of malaria, and, it can be used topically on skin infections and wounds with great success.

Back to mouth sores though.  Spilanthes is simply excellent for mouth pain of any kind really including, toothaches, teething in babies, and cuts and sores in the mouth

To use the herb, many people simply chew the leaves and flower heads, but having a bit more precision in the method of application is better for mouth sores; which is where the tincture comes in handy.  Just a few drops of the Spilanthes tincture and the pain of the canker sore subsides instantly.  The numbing effect it gives isn’t quite like a chemical numbing agent, it’s gentler; yet interesting all the same as all numbing agents are!

The biggest perk we noticed from using the Spilanthes tincture though is how it helps the sore heal so much more quickly; a huge blessing.  The increase in saliva it produces is interesting too, yet oddly enough a nice bonus when you have a mouth sore as having a dry mouth makes them hurt more.

While we never used the synthetic numbing creams on our mouth sores that much, sometimes, they’d get so bad just a bit of relief was needed.  I never liked the thought of rubbing those chemicals into out systems though; especially the kids who have gotten them as young as 2 and who needed pain relief the most.

No more of that though!  We’re hoping to add Spilanthes to our new herb garden this spring actually so we can make our own mouth sore remedies because we’re all so grateful we can use this lovely plant as an excellent natural medicine to help us heal even the worst canker sores – and now, you can too!

Homemade Classic Party Mix Recipe

Every Holiday when I was a kid, there was party mix around for munching.  It’s so yummy!  I haven’t had it in years though as, well, I couldn’t find natural foods to replace those called for.

I can now though!

Annie’s makes an organic worcestershire sauce, you can replace the big brand cereal called for (which contains “BHT for Freshness” – Ick) with natural and organic alternatives and, that’s true for pretty much everything else called for as well now.  Yay!

Of course, they  make this stuff in bags now you can buy at the supermarket.  That’s even farther from all natural though and, doesn’t taste nearly as good as homemade party mix!

You can put your own spin on this homemade classic party mix recipe too.  For example, if you enjoy things a bit spicier, add some cayenne pepper and Tabasco to the butter mixture.  Or, if your adventurous, experiment with your favorite flavors and please, come back and share with us how tasty it all turns out!

And don’t forget, you can create pretty mason jars (great kids project) and add party mix for homemade, green Holiday gift that’s perfect for neighbors, delivery people, your kid’s teachers, and so many others!

Homemade Classic Party Mix Recipe
Recipe Type: Appetiser
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 24
Ingredients
  • 3 cups Corn “Chex” style cereal
  • 3 cups Rice “Chex” style cereal
  • 3 cups Wheat “Chex” style cereal
  • 1 cup mixed nuts
  • 1 1/2 cup bite size pretzels
  • 1 1/4 cup bagel chips and/or melba toasts broken into 1 in pieces and/or plain Os (ie Cherrios)
  • 6 tablespoons butter
  • 3 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons salt or seasoned salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
Instructions
  1. Preheat oven to 250
  2. Put cereals, nuts, pretzels, and bagel chips into a big bowl.
  3. Melt butter on stove top
  4. Add Worcestershire sauce, salt, garlic powder, and onion powder.
  5. Stir well.
  6. Now pour butter mixture over cereal mixture being sure to spread around as evenly as possible.
  7. Place seasoned cereal onto a baking sheet and place in oven for 1hr stirring every fifteen min.
  8. Remove from oven, allow to cool (or not!) and enjoy!
  9. Store in glass container or jar once thoroughly cooled.