Fish is a healthy protein. It is a good source of Phosphorus, which is needed to build strong bones and teeth, and also filters out waste in your kidneys. Loads of information on the health benefits of fish is available now.
What I find amazing about the fish it is how it impacts blood sugar levels. I experimented with this with one of my family members who is 73 years old and has diabetes. The blood sugar levels in the morning were constantly showing between 9 and 11, and an opinion was formed that this health condition of 20 years cannot be improved due to age. I convinced them to eat fish and vegetables for lunch and dinner just for one week. Fortunately, the schedule was followed and after a few days the morning blood sugar levels showed 5.5, which is better than mine! (The same medication was taken.)
I know this diet is not the most convenient one as it is not easy to buy fresh fish every day and find different ways of cooking it.
Check out my Coconut Fish post, that recipe is very simple and meal portions can be frozen too. The below recipe has more ingredients but it is still simple and can be also frozen.
2 tablespoons oil
1kg baby shark fillets (flake – Australian)
2 medium carrots
2 small parsnips
1 cup vegetable stock
1 cup boiling water
1 garlic clove crushed
Salt and pepper
Bunch of parsley chopped
Optional: 1 teaspoon lemon juice
1. Finely chop onions, grate carrots, peel and dice tomatoes, cut fish into 2.5cm pieces and parsnip into 1.5cm pieces.
2. In 5l pot with oil, slow cook the chopped onion.
3. Add carrots and parsnip to the pot and mix to heat through for a few minutes.
4. Add fish and gently mix for a few seconds.
5. Add the stock, water, salt and pepper as desired, and slow cook on very low heat for 8 minutes. If the stew still boils on the lowest heat, remove the pot from the heat for a minute.
6. Add finely chopped parsley, diced tomatoes, garlic and lemon juice, gently mix and switch off the stove.
7. Offer cracked pepper when served.
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