Newsletter

FROM THE kosherkooke©
City of Refuge Publications
7101 North Mesa #235 Volume 8 Issue 7
El Paso, Texas 79912
MENORAH LIGHTS BOOKS
July 2008

SPONSORED BY: The International Institute for Health and Wellness, Inc, of Orem, Utah
An affiliated institution with Rio Verde University Graduate School

Minerals and Nutrition

Did you ever notice how TV commercials for breakfast cereal always mention vitamins and minerals? But when you think of minerals, food isn't the first thing that comes to mind. Aren't minerals something you find in the earth, like iron and quartz? Well, yes, but Small amounts of some minerals are also in foods. For

instance, but small amounts of some minerals are also in foods. For instance, red meat, such as beef, is a good source of iron. Just like vitamins. minerals help your body grow, develop, and stay healthy. The body uses minerals to perform many different functions - from building strong bones to transmitting nerve impulses. Some minerals are even used to make hormones or maintain a normal heartbeat.

Macro and Trace

There are two kinds of minerals: macrominerals and trace minerals. Macro means "large" in Greek (and your body needs larger amounts of macrominerals than trace minerals). The macromineral group is made up of calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulfur.

A trace of something means that there is only a little of it. So even though your body needs trace minerals, it needs just a tiny bit of each one. Scientists at RVU studying Vitae-Myte and other researchers aren't even sure how much of these minerals you need each day. Trace minerals includes iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium.

©1995-2008 The Nemours Foundation. Used with permission. Sponsor Vitae-Myte
Trace Mineral Research at the Institute for Health & Wellness, RVU Soil Science
Department College of Agriculture, Springville, UT.

Kosher Kooking SW-style page 20

Chili-Rubbed Alaska Halibut Kabobs

Ingredients:
2 lbs. Alaska halibut (thawed if necessary), cut into 1-inch cubes
8 skewers
1 tbsp. Italian salad dressing
1 clove garlic, minced
Salsa:
1/2 avocado, medium dice
1 large tomato, medium dice
juice of 1-2 limes
2 tbsp. Fresh cilantro, minced
salt and pepper, to taste
1 jalapeno pepper, seeded, small dice
1 zucchini squash thick sliced

Instructions:
Add half the lime juice, garlic, jalapeño pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled. Halibut Kabobs: Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours. Place 5-6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish). Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve.

Makes 8 servings.

Recipe courtesy of Alaska Seafood

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