Publisher/Editor
Randy Hartnell
Producer
Craig Weatherby
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VitalChoices
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Got a Bright Idea?
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Got an idea for a great new product or feature? Let us know! To send us your idea(s) click here, or visit our Web site for full contact information
If your idea is adopted, we’ll send you a $50 Vital Choice gift certificate!
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Subscribe to Vital Choices
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The Vital Choice Advantage
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Click here to learn about the Vital Choice Advantage ... the many reasons why William Sears, M.D. — renowned as "America's Baby Doctor"— calls Vital Choice his favorite salmon source.
Vital Choice was founded by two longtime Alaska fishermen—Randy Hartnell and Dave Hamburg—who know where to get the highest quality fish. And they test it periodically to ensure your safety.
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The World's First Unrefined Fish Oil
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We put only whole, unrefined oil from wild Alaskan sockeye salmon in our premium salmon oil supplements. Wild Alaskan sockeye salmon is one of the cleanest fish in the sea: a trait reflected in the purity of our unrefined sockeye oil, which is now certified by NSF: one of the best-respected independent labs in the U.S.
Because our naturally pure salmon oil does not need to be distilled, it provides the essential omega-3 fatty acids (EPA & DHA), plus 30 other natural fatty acids and astaxanthin: the potent antioxidant that gives sockeye its distinctive deep-red color.
We use fish-gelatin capsules, and now offer our Salmon oil in liquid form for kids and others who have trouble swallowing pills. Last but not least, ours is the only salmon oil supplement certified as sustainably sourced by the Marine Stewardship Council (www.msc.org).
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New Organic Tea ... White, Green, and Black
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Selection of our three certified-Organic teas—Green Buddha, White Peony, and Darjeeling Second Flush Black—entailed journeys to far corners of Asia, where each is grown organically and harvested and processed by hand.
We’re confident that they will delight even the most discerning sippers.
"I’m a big fan of green tea, which has been shown to protect against both heart disease and cancer. ... studies suggest that drinking any type of tea also affords additional health benefits. "
—Andrew Weil, M.D.
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Organic Extra Virgin Olive Oil
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Our delicious new Organic Extra Virgin Olive Oil is pressed from choice Spanish picual olives, which boast a fruity flavor, with hints of almond and fruit. The oil is pressed from the olives within hours of harvest, without heat or chemicals, to ensure optimal flavor and nutritional value.
As we reported (see "Extra Virgin Olive Oil Seen Superior for Reducing Cardiac and Cancer Risks"), recent research results confirm that the antioxidant polyphenols abundant only in extra virgin grade olive oil provide health-protections well beyond those offered by heavily refined, "pure" grade supermarket oils.
The olives are grown in a family farm’s ancient groves, arrayed on the sun-drenched hills of Andalusia. The farmers hand-tend the heirloom trees with care, and employ only natural pest-control techniques.
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Organic Herbs & Spices
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Customers had often asked us to expand our seasoning offerings beyond our Organic Salmon Marinade blend. We thought they had a good idea, but it took time to secure superior sources.
Each fresh, flavorful seasoning in our new line of 10 Organic Herbs & Spices is certified Organic and Kosher (OU), and is naturally rich in beneficial “phytoceutical” compounds.
And if, like many, your pantry harbors some old, faded seasonings, our Herbs and Spices Medley package—which includes our Organic Salmon Marinade blend—will upgrade your seasonings scene in one fell swoop!
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Join Us at These Events
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Fitness Expo, Pasadena CA, Feb 17 - 19
The Arnold Classic, Columbus, OH, Mar 3 - 5. www.arnoldclassic.com
Nutrition and Health, New York, NY, April 30 - May 3
Course Directors: Andrew Weil, MD and Fredi Kronenberg, PhD
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Poached Salmon with Spinach; Pan-Seared Tuna with Mandarin Orange Pico de Gallo
We adapted these easy, tasty salmon and tuna recipes from the American Heart Association Quick And Easy Cookbook. Enjoy!
Poached Salmon with Spinach
Serves 4
2-3 (6 oz each) salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
black pepper
Lemon slices (optional)
- Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.
- Remove fish and pat it dry with paper towels. Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.
- Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.
Calories 190, Protein: 27 g, Carbohydrates 2 g, Total Fat 8 g, Saturated Fat 2 g, Polyunsaturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 47 mg, Sodium 110 mg
Pan-Seared Tuna with Mandarin Orange Pico de Gallo
Serves 4-6
Organic olive or macadamia nut oil
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon brown sugar, firmly packed
1 11-ounce can mandarin orange sections, canned in light syrup, drained
1/3 cup chopped tomato
1/3 cup chopped avocado
1 tablespoon lime juice
1/8 to 1/4 teaspoon cayenne pepper powder
2-3 (6 oz each) boneless/skinless albacore tuna fillets
- Spray or coat a medium saucepan with olive or macadamia nut oil. Place over medium-high heat. (Note: If oil begins to smoke reduce heat.) Add onion and garlic and cook until onion is tender, about 5 minutes.
- Stir in vinegar, brown sugar and cayenne pepper. Cook and stir until sugar dissolves, about 2 to 3 minutes.
- Remove from heat and stir in remaining ingredients except tuna. Set aside.
- Rinse fish and pat dry. Set aside.
- Spray or coat a large skillet with olive or macadamia nut oil. Place over medium-high heat. (Note: If oil begins to smoke reduce heat.) Add fish to hot skillet and cook about 5 minutes per side, or until fish flakes easily when tested with a fork.
- Serve fish with mandarin orange mixture.
Calories 205, Protein 24 g, Carbohydrates 13 g, Total Fat: 7 g, Cholesterol 58 mg, Sodium 73 mg
[PRINTER FRIENDLY VERSION]
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