This week’s Dysfunctional Chef Recipe shines the spotlight on blackberries, a.k.a. “black caps,” an extraordinarily healthy food. Black Caps are high in antioxidants, a substance that protects the body by neutralizing free radicals or unstable oxygen molecules, which are known to damage cells and are a source of disease and aging.
One cup of blackberries weighs in at approximately 62 calories. They are very low in sodium, very high in dietary fiber, as well as high in manganese, magnesium, potassium and vitamin C.
Blackberries quickly mold when left at room temperature and they last just a couple of days when refrigerated. Therefore, buy them as you want to eat them, or freeze them! Simply wash, cut the hulls off, pop into a zip-lock bag, burp the bag (get the air out), and you can have berries for months to come!
And NOW for this week’s RIGHTEOUS RECIPE from your favorite Dysfunctional Chef!
- 3/4 cup water
- 1 cup blackberries
- 1 (1-inch) piece ginger, peeled and sliced into coin shaped pieces
- 1 lemon, juice
- 1/4 cup agave nectar
- 1 tablespoon olive oil
- 4 (8-ounce) skinless salmon fillets
- Salt and freshly ground black pepper
Preheat oven to 400 degrees F.
In a small sauce pot over medium heat, combine water, blackberries, ginger, lemon juice and agave nectar. Bring to a boil.
Lower the heat to a simmer until the liquid is reduced by half (probably around 20 minutes), stirring occasionally to avoid burning.
Remove from heat and let cool.
Brush a baking sheet with olive oil, Place salmon fillets on top, and then brush the fillets with oil and season with salt n’ pepper.
After blackberry mixture is cool, pour half of the blackberry mixture on the salmon fillets. Bake for 4 minutes.
Then place the rest of the blackberry mixture on top. Change oven setting from Bake to Broil, and broil for 3 minutes.
5 YUMS!!! Enjoy!
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