Re: Coconut/Flax/Fish Recipe

[Guest guest]

Thanks for that recipe ! It's been a long time since I bought pickled

herring. Not sure why as I liked it as a kid and so did my Dad. Do you have any

idea why Dr. Budwig suggests removing the peel? I did a google and they all seem

to say to do this, but give no reason. I don't ever remember removing it either.

At any rate I plan to try this. Sounds really good.

Best,

Dee

>

> NB: In a similar recipe, Dr. Johanna Budwig suggests removing the peel from

the pickled herring. I leave it on unless the herring is a larger variety.

>

> 2 TBS Organic Coconut Milk (or liquid VCO... both work)

> 1 TBS Organic Flax oil

> 6 TBS Organic no-fat probiotic yogurt, or any good yogurt

> 300 grams of Wild Pickled herring with onions ( no preservatives.. wine

flavored is a good choice)

> optional: a Tsp of Thyme

>

> Mix the coconut milk and flax oil into the yogurt until there are no signs of

the oil.

> Add the fish, onions and (optionally) the thyme

>

> Enjoy. This is so delicious ! And you get some coconut nutrients along with

plant-based and animal-based Omega 3's.

>

> Is there a more delicious way to get your coconut nutes combined with

plant-based and animal-based Omega 3 ? This is my favorite so far.

>

[Guest guest]

Dee,

Glad you like this recipe and I hope you enjoy it. You can always fancy it

up with some paprika sprinkled on top after preparing it.

I called a food specialist and asked about why the pickled herring should

be peeled and apparently thats an option. Some of the ones I buy already have

the skin removed.

I talked to a lady who has been eating pickled herring for many years and

she said she wouldn't even consider removing the skin as it contains some

interesting nutes. Apparently some prefer to remove it because they prefer the

texture of the fish w/o the skin. So its an option.

All of the best,

> >

> > NB: In a similar recipe, Dr. Johanna Budwig suggests removing the peel from

the pickled herring. I leave it on unless the herring is a larger variety.

> >

> > 2 TBS Organic Coconut Milk (or liquid VCO... both work)

> > 1 TBS Organic Flax oil

> > 6 TBS Organic no-fat probiotic yogurt, or any good yogurt

> > 300 grams of Wild Pickled herring with onions ( no preservatives.. wine

flavored is a good choice)

> > optional: a Tsp of Thyme

> >

> > Mix the coconut milk and flax oil into the yogurt until there are no signs

of the oil.

> > Add the fish, onions and (optionally) the thyme

> >

> > Enjoy. This is so delicious ! And you get some coconut nutrients along with

plant-based and animal-based Omega 3's.

> >

> > Is there a more delicious way to get your coconut nutes combined with

plant-based and animal-based Omega 3 ? This is my favorite so far.

> >

>

[Guest guest]

Thanks again . I think I'll be keeping the skin for the nutes too :-)

Do you buy yours online or do you have a local source?

Dee

> > >

> > > NB: In a similar recipe, Dr. Johanna Budwig suggests removing the peel

from the pickled herring. I leave it on unless the herring is a larger variety.

> > >

> > > 2 TBS Organic Coconut Milk (or liquid VCO... both work)

> > > 1 TBS Organic Flax oil

> > > 6 TBS Organic no-fat probiotic yogurt, or any good yogurt

> > > 300 grams of Wild Pickled herring with onions ( no preservatives.. wine

flavored is a good choice)

> > > optional: a Tsp of Thyme

> > >

> > > Mix the coconut milk and flax oil into the yogurt until there are no signs

of the oil.

> > > Add the fish, onions and (optionally) the thyme

> > >

> > > Enjoy. This is so delicious ! And you get some coconut nutrients along

with plant-based and animal-based Omega 3's.

> > >

> > > Is there a more delicious way to get your coconut nutes combined with

plant-based and animal-based Omega 3 ? This is my favorite so far.

> > >

> >

>