Genetically Modified Salmon

I read an article this morning about the FDA considering to endorse genetically modified salmon. The fish are modified to constantly produce growth hormones in order to speed up their life cycle. It seems like their potential effect on the environment and our health is not something to take lightly. And there's the possibility that these salmon would be sold without any indication that they've been genetically modified.

The article is brief and informative: http://www.ktxs.com/news/25098481/detail.html

Four Cafe

Four Cafe is a dining spot in the Eagle Rock area of Los Angeles. I've passed by it several times and been curious as the caption outside of their restaurant reads: "fresh, seasonal, local." How could one resist such a slogan?!

I tried it for the first time this evening and found it quite satisfying. The space is intimate, filled with a row of sturdy wooden tables and the staff was very friendly. My meal consisted of Summer Squash Soup, Miso Tofu Salad and Iced Jasmine Mint Tea. I ordered the half soup / salad and it was plenty of food. My friend had the Red Curry Chicken Soup and the Hawaiian BBQ Pork Sandwich which looked delicious. The menu has a couple options that are explicitly vegan and others to appease the carnivores.

In my first impressions, this spot is definitely worth a visit! Check out Four Cafe and pics from our meal below. (The Summer Squash Soup is the green soup.)

Seafood Stew

This stew is based off of a recipe that I found in the Spices of Life cookbook. It's a cozy dish with a lot of flavor. Use fresh ingredients as much as possible. It enhances the taste and nutritional value.

Enjoy!

Ingredients:

2 1/2 T tamarind concentrate

3 1/2 cup water

14 1/2 oz can peeled tomatoes

1 pound cod fillets

1/2 pound of raw shrimp, peeled and deveined

1 1/2 inch ginger

1 tsp tumeric

6 cloves garlic

1 jalapeno

1/2 cup cilantro

Spice Seasonings:

1 tsp mustard seeds

4 curry leaves, shredded finely

1 tsp ground coriander

1 tsp ground cumin

1 tsp chile flakes

Bring water and tamarind to a boil, then lower the heat to a simmer. Meanwhile, blend ginger, garlic, jalapeno and tomatoes and add to the heated water. Add 1/4 cup of the cilantro and turmeric to the pot as well. Bring water to a boil, reduce heat and simmer for about 12 minutes.

In a wok or skillet, dry roast the mustard seeds until they pop. Add the other spice seasonings and toast for a minute stirring regularly. Add the spices to the soup.

Wash the fish and shrimp and pat dry. Cut the fish into bite sized strips or squares. Add the fish to the soup and cook, partially covered on a medium low heat for about 8-10 minutes. Add the shrimp and cook, partially covered for 3 minutes. Season with salt and pepper to taste.

Serve bowls with a scoop of brown rice. Ladle the stew on top of the rice and sprinkle the remaining cilantro in each bowl as a garnish.

Melon Juice with herbs

Juicing is a great way to beat the heat of summer and jump start one's energy on a lazy hot day. I threw together a hodge-podge of leftovers and this juice turned out quite refreshing!

Ingredients:

4 carrots

1/6 of a canary melon

1/4 bundle of cilantro

1/4 bundle of mint

1/2 inch of ginger

Health Benefits:

Mint

Mint has been known to have healing properties for digestion and is a powerful antioxidant. It also contains vitamin A, C, B12, folic acid and riboflavin and quite a few minerals such as iron, calcium, magnesium and potassium.