Home' Nova National : NOVA NATIONAL DECEMBER Contents FOR ALL ITS hideous commercialisation,
there remains a hidden, secret and sacred
core to this season. It's time to cast off the
cares of the year, slow down (just a little)
and sigh and smile. Come sit here with
me, and remember what it is to not have
to push through the day, struggle with
deadlines and such -- this is not the life
intended for us. Christmas is a reminder
that there is light, that the sun will shine
(and yes, I use these as a metaphor) and
that there is something in life to celebrate.
But, we will need something delicious to
nibble on while we have that cup of tea or
wine later on in the day and, indeed, the
opportunity to eat and not rush through
the day starving, is in itself a Christmas
How did you go with managing your
stress this year? In my February article, I
touched on some basics for this, and one
of them was "Make time for Joy". In a busy
life, it's easy to overlook such basics -- we
have almost got to the point where value
is measured by how many hours we work
so that joy has no place in our modern
lives. If you've not done too well on this,
now is the time; find some moments and
fill them with whatever gives you joy. I
love that Christmas music is often about
joy, my favourite being "Joy to the World"
(definitely the Mariah Carey version in
which she hits the very high notes), with
Amy Grant's Christmas Albums a close
second. So it stands to reason you want to
eat the things you love, those that not only
nourish but also delight you.
Celebration and the sacred has always
been accompanied by food that itself is
considered to be sacred. All real food
provided to us by nature is sacred and
I think it is fair to say, that we need to re
acquaint ourselves with this notion. Eating
salmon (or other farmed or endangered
fish) at Christmas is not a sacred act.
Rather, it is to be distracted by all that
glitters and the tragedy that our food has
become, an arrogance that we can have
whatever we want, whenever we want.
If I were living in Scotland where
there is still a sustainable salmon
population, I would most likely save this
revered and sacred fish for the Christmas
dinner. I would give thanks that such a
nutrient dense fish was available to me,
and for its life. I would make a stock from
the bones, and extend its use.
But living here in Australia that
salmon (or other farmed carnivorous fish)
is not a sacred thing. I read an article very
recently that referenced how well we are
doing in regard to farmed fish in Australia
-- reducing the fishmeal for feed (according
to the Australian Marine Conservation
Society, for every tonne of farmed Atlantic
Salmon produced, around three tonnes
of wild fish must be caught for feed),
reducing the amount of antibiotics used,
and reducing overfeeding etc. Could I
point out that less fishmeal is still too
much and less antibiotic use is still too
much. Really, any amount of antibiotic
use is too much. I don't remember my
dad administering antibiotics to the
ocean when we went fishing.
Rather than farming the fish that
we want to eat (and noting that Atlantic
Salmon is not an Australian fish), why
don't we eat the fish that we do have?
We have a great range of sustainable fish --
thing is, they are generally not the 'pretty'
and sweet tasting fish -- we've overfished
most of those (and most of these are
cheap.) You can buy or download a guide
from the Australian Marine Conservation
The recipe I've included this month is
an exceptionally nutrient dense, easy and
quick meal or snack (we could call it an
Australian Tapas and be very in). In Western
Australia, I use (in order of preference)
Flathead, Red Mullet, Frypan Bream (the
big ones) or Leatherjacket. In Victoria, I
used King George Whiting (not cheap)
and in Sydney recently, Leatherjacket
($7.00 kg) which Holly Davis then filleted.
Celebrate the Sacred
But, these will change, as it will depend
upon what is swimming when you are
buying. Buying the fish whole is so much
cheaper -- grab a sharp knife, fillet it and
made a stock from the bones. Find a good
fishmonger, ask them questions -- lots
-- and if they can't or won't answer you,
Go well, find your secret and sacred
space this coming season, and fill it with
deliciousness and joy. May you be deeply
nourished, in every sense of the word. ●
© NOVA DECEMBER 2011
Visit novamagazine.com.au for more of Jude's fabulous wholefood recipes
FISH FINGERS WITH TARTARE SAUCE
DAIRY FREE -
COULD BE GLUTEN FREE
Any leftover sauce will keep for a week or
so in the fridge, and is also delicious with
the addition of a finely chopped hard boiled
egg and makes a brilliant dip with raw
•2 tablespoons mayonnaise
•1 teaspoon finely chopped gherkins
•1 teaspoon finely chopped capers
•2 - 3 teaspoons lemon or lime juice
•1 - 2 teaspoons finely chopped herbs -
parsley, dill, mint
touch of sweetness if necessary
•2 fillets red mullet, skin on approx 160gm
•1½ tablespoons true arrowroot starch
(The Gluten Free Company is a good brand)
•½ cup sour dough breadcrumbs
•1 teaspoon dulse flakes
•Good pinch sea salt
•1 tablespoon coconut flour
•Coconut oil for frying
To make the tartare sauce, combine all
ingredients together and stir well. Taste,
and adjust flavours as desired.
Run your fingers carefully over the fillet
and remove any bones. Cut each fillet into
4 pieces, or sizes to your liking.
Place the arrowroot in a small flat bowl.
Beat the egg in a small bowl.
Mix together the breadcrumbs, dulse,
salt, coconut flour in a small, flat bowl.
Dip the fish in the arrowroot, then in the
egg and finally into the breadcrumb mix.
Add enough oil to generously coat the
base of a small frypan. When hot, but not at
all smoking or rippling, add as many pieces
of fish that will fit without crowding the
pan and cook for 2 - 3 minutes each side. A
lot depends on how thick the fish is.
The best heat for frying the fish depends
a lot on the thickness of the fish. If the
fillets are very thin, the heat will need to
be higher, to ensure the coating is golden
by the time the fish is cooked. If they are
thicker, the heat can be a little low, as the
coating will have more time in which to
brown. If the heat is too low, the coating
will be soggy, rather than lovely and golden.
GLUTEN FREE MAKES 1/3 CUP
Homemade mayonnaise is one of the most
flexible foods to have on hand. Used to
enrich a salad or snack or to add flavour
to meals mayonnaise is a profoundly rich
source of quality fats and antioxidants.
Because the egg yolk is used raw, you
must know the source of your eggs and
they should be from organic, free ranging
chickens eating their natural foods. I
prefer to make mine in the traditional way
using organic, pure, extra virgin olive oil.
Unfortunately, because of the cost and
strong flavour, most mayonnaise available
today is made with refined, lighter tasting
oils and are damaging to your body.
Making mayonnaise with extra virgin
oil can be a little tricky, especially if it's
organic. It's best to do it by hand, rather
than using a food processor or blender,
giving you more control -- you can stop
adding oil when you feel the mayonnaise
is looking good -- you will use between
65 - 80 ml. Store in a sealed, clean glass jar
in the fridge for up to 2 weeks.
•1 egg yolk
•1 clove garlic - crushed
•½ teaspoon white wine vinegar
•½ teaspoon seed mustard
•80 ml extra virgin olive oil
•pinch sea salt
Place a damp cloth on the bench surface
and put a small mixing bowl on top of this.
Add the yolk, crushed garlic, vinegar
and mustard to the bowl and whisk
together. Very slowly, drizzle in a tiny
amount of olive oil( approx 1 teaspoon),
whisking continually. Make sure this is
well incorporated before going on.
Continue in this way, drizzling in small
amounts (2 teaspoons or so), whisking
as you go and making sure it is fully
incorporated before you go on. If using
organic olive oil, you may only be able to
incorporate 65ml or so, until it will begin
to split. Add the salt and whisk through.
Check for taste, adjusting with more
vinegar if desired.
FULL TIME MASSAGE
Phone: 08 9409 3895
Woodvale Natural Health Centre
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