Do you know about the Monterey bay aquarium? They have a seafood watch program that guides us on how to make healthy food choices from our oceans waters based on how the fish were caught as well as mercury levels and other contaminants.

http://www.mbayaq.org/cr/seafoodwatch.asp

You can download the printable pocket size guides from their website. I carry mine with me and when ordering at a restaurant or buying groceries I whip it out. Here’s the link. They even categorize it by area.

My favorite fish to eat is Chilean sea bass but I just don’t choose it anymore due to the fact that it is over fished. My taste buds were bummed out but my “higher self” feels better each time I make that choice.

Monterey Bay Aquarium receives their information from another great resource called FISH WISE:http://www.fishwise.org

FishWise, created by sustainable Fishery Advocates, help fish retailers provide information about the sustainability of seafood to consumers. This enables us, the buyers, to make environmentally informed choices.

Here are some highlights from their latest pamphlet.

BIOLOGY OF FISH

If fish are caught before they become mature and reproduce or have very few babies the population will not be able to sustain itself.

BYCATCH

The capture of unintentionally caught animals like sea turtles, dolphins or another fish is called bycatch.

All fisheries have some bycatch, but the amount varies. Sometimes bycatch is released alive, other times fish are left to die. This adds up to thousands of tons of marine life discarded every year.

HABITAT DECONSTRUCTION

Many fishing practices harm the areas in which fish live. Such practices reduce the area of suitable habitat that fish need to grow and thrive.  

Hearing this news makes me remember why I was a vegan for so many years. When making the choice to be vegan, vegetarian or omnivore we have to consider many variables; the environmental impact, the political impact, and our personal health.

Making these choices is not always easy especially when we are working to change our diet, learning to cook and cleaning up our health.

At FWH we are dedicated to giving you loving support and guidance to make these very personal decisions.

To speak to one of our health counselors see our program descriptions below or email me directly at darshana@fruitionhealth.com. We’d be happy to serve you.

In the meantime enjoy these recipes. One is for the vegan/ vegetarian and the other are for those people who choose to eat (sustainable) seafood:

SEA RECIPES

OCEAN VEGGIE STIR FRY
1/2 cups arame or hijiki
1 onion-diced
1/2 cup of corn (organic frozen or from the kernel)
Water
Apple juice or
Sesame oil or olive
Soy sauce
ROOT VEGGIES: Carrots, parsnips, winter squashes, burdock
Other veggies: broccoli, snow peas etc

Soak seaweed for 15 minutes.
In a frying pan begin to sauté onion.
Add carrots and any other root vegetable you desire.
Cook for 3 - 4 minutes.
Discard soaking water from seaweed and place seaweed in frying pan with water and apple juice to cover.
Cover and let simmer for 20 minutes.
You may need to check on the liquid level and adjust.
After 20 minutes take cover off.
Add corn and other veggies like broccoli or snow pea, etc.
Add soy sauce.
Let the water evaporate.
Should be completed in 5 minutes.
If this dish is too fishy for you add more apple juice or in the last 5 minutes use mirin.

HALIBUT OR COD IN TARRAGON TOMATO BROTH
3 tbs. olive oil
1 large shallot- finely chopped
1 clove garlic-minced
salt and pepper to taste
4 plum tomatoes, peeled, seeded and chopped (canned is OK too)
1 tbs. chopped fresh tarragon
1/4 cup dry white wine
1/2 cup chicken or fish stock
2 cod filets (about 6 oz each)

In a medium sauce pan heat the 2 tbsp. olive oil over medium heat.
Add the shallots, garlic, salt and pepper and sauté until the shallot is
softened and beginning to brown about 5 minutes.
Add the tomatoes and 2 tsp. of the tarragon and continue to cook until the
tomatoes begin to give off some of their juice about 5 minutes.
Add the wine and cook, uncovered over medium high heat until reduced by 1/2
(about 6 minutes)
Add the stock reduce heat to low and let simmer
Meanwhile heat the remaining 1 tablespoon olive oil in a non stick frying pan
over medium high heat.
Add the fish and cook until well browned about 3 minutes,
Turn over and pour tomato broth around the fish.
Let simmer until fish is done through
Transfer to a bowl or plate and ladle broth on top. Sprinkle with tarragon

If you are inspired by the work we do at FWH or know someone who could benefit from our services feel free to call or email us and learn more about our programs. Click HERE to tell us more about you and your health.

We offer the FWH programs in many ways:
In person in the San Francisco Bay area: http://www.fruitionhealth.com/services_local.html
And through
Phone programs
http://www.fruitionhealth.com/services_longdistance.html

Speak with one of our counselors for free. During your free initial session, we will review your health history in detail and discuss your goals. Then we will work together to design a program that focuses on your specific health concerns.

Seasonal Fall 7 Day Cleanse
September 22nd and September 29th, 2007 at Yoga Tree in San Francisco.
To register click HERE.
If you live far away and want to do this cleanse virtually contact me directly darshana@fruitionhealth.com.

Women and Wellness: Treat PMS Naturally
September 30, 2007 at Yoga Tree in San Francisco.
To register click HERE

FAM WORKSHOP: Fertility Awareness Method workshop
Date: TBA (Fall 2007) Contact darshana if you are interested darshana@fruitionhealth.com

Yoga for Body Image
November 10, 2007 at Yoga Tree in San Francisco

Sugar Can Be Medicine
November 11, 2007 at Yoga Tree in San Francisco.
To register click HERE

Stay tuned for new workshops in the Santa Cruz area.
If you would like Darshana to come to your town or city and teach contact her at darshana@fruitionhealth.com

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