Posted by Wade, September 30, 2008
As you prepare for apples to bob, costumes to create, parties to throw, we at Southern Living World Headquarters are ready to help.
Here's a sneak peek at October's Healthy Living stories in the magazine ...
- Hurricane Ike gave Houston and the rest of Texas quite a pounding, but we're pleased that Discovery Green was spared. That's the eco-friendly space downtown giving residents a visitors a place to relax. Learn how this park came to be with editor Erin Shaw Street.
- Want to look good without harming the environment? Bridget Sellers offers tips and her fave organic products in "How to Buy Natural Beauty Products."
- "If I can help one person prevent cancer, then I've done my job." So says Janet Gaffney, a cooking teacher and breast cancer survivor in Mount Pleasant, South Carolina. Meet the chef and try her recipes for eating fresh, local, and organic in "Cooking Up Good Health" on page 118. (We've included one of her recipes below.)
Poached Salmon
- 8 garlic cloves, divided
- 1/2 cup loosely packed fresh parsley leaves
- 1/4 cup loosely packed fresh mint leaves
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1/2 bunch fresh parsley
- 3 lemons, sliced
- 6 (6-oz.) 1-inch-thick salmon fillets
- Garnish: lemon slices
Prep: 10 min., Cook: 10 min.
- Process 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves, and 1/2 tsp. salt in a food processor until smooth, stopping to scrape down sides as needed. With processor running, pour oil through food chute in a slow, steady stream, processing until smooth.
- Smash remaining 6 garlic cloves, using flat side of a knife.
- Pour water to a depth of 2 1/2 inches into a large skillet over medium-high heat. Add smashed garlic, 1/2 bunch fresh parsley, and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low, and simmer 7 to 10 minutes or until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture. Garnish, if desired.
Yield: Makes 6 servings
CALORIES 282 (0.0% from fat); FAT 13.4g (sat 2g,mono 7.1g,poly 3.2g); IRON 1.7mg; CHOLESTEROL 97mg; CALCIUM 33mg; CARBOHYDRATE 0.7g; SODIUM 320mg; PROTEIN 37.1g; FIBER 0.2g
— Janet Gaffney, Mount Pleasant, South Carolina
You'll find all these in more, so be sure to pick up the October 2008 issue of Southern Living, on newsstands now.
Or try out two free issues today.
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