When it comes to calcium absorption, it’s helpful to try to get your flavor from herbs and less from salt and pepper.
tablespoons instant oatmeal
- 5 tablespoons warm water
- 1 can (14.75 ounces) salmon (with bones)
- 2 teaspoons natural apple cider vinegar
teaspoon curry powder
teaspoon ground cumin
teaspoon organic lime zest
- 8 ounces (1 cup) medium tofu processed with calcium sulfate
- 1 cup fresh cilantro, coarsely chopped
- 4 scallions, white portion minced, green portion finely chopped
- 2 tablespoons olive oil
- In a glass bowl large enough to hold all of the ingredients, stir together the oatmeal and water. Drain the salmon and place it on a plate.
- Flake the salmon on the side of the plate, scraping and discarding the skin if desired, and separating the larger bones on the side. Smash the bones well with a fork (they are fairly soft) before mixing them back into the salmon.
- Stir all of the ingredients in order, except the oil, into the oatmeal. Heat a griddle or a heavy, shallow pan to medium-high.
- Form 8 flat cakes out of the fish mixture. Brush each side of the fish cakes with oil before placing them on the hot pan or griddle. Do not crowd the cakes.
- Cook one side for 5 minutes, then use a sharp metal spatula to flip the cakes. Cook until lightly browned. Serve over Sesame Salad.
Debbie Whittaker, the Herb Gourmet, is a culinary herbalist and instructor.
Click here for the original article, Prevent Bone Loss with Calcium Rich Foods.