Daily Perricone

Once of the joys of summertime in the north is the barbecue. Nothing tastes better than food cooked outdoors over an open fire. But, we now know that when you cook the muscle meats from beef, pork, fowl and fish, carcinogenic chemicals called heterocyclic amines (HCAs) are formed. In addition Advanced Glycation End Products (AGEs) are also created. The more AGEs we have, the more oxidative stress in our bodies, accelerating aging and disease risk in all organ systems, including skin. In fact, AGEs play a key role in both healthy aging and preventing wrinkles and deeply lined, sagging skin; to learn more see AGE-less Face, AGE-less Mind. In this book, you will find important strategies for halting AGE formation, as well as strategies to reverse them. Along with recipes, I have included advice on supplements and topicals that have powerful anti-AGE properties. Our old friend alpha lipoic acid is a superb anti-glycating agent and fights their damaging effects both internally and externally.

But there is good news, however—we do not have to give up the fun of barbecuing. We can still barbecue and reduce our risk of creating toxins if we follow a few simple rules.

1. Choose lean meat, fish and poultry; trim any excess fat from meat and remove skin from poultry.
2. Marinate before cooking. By marinating and/or basting most foods prior to or during cooking we can cut way back on the AGEs created. Use vinegar, citrus juice, herbs, spices, red wine and olive oil in your marinades because they have antioxidant properties
3. Keep your grill clean; remove any build up of charred food
4. Avoid charring food; remove any charred areas from food before eating
5. Try poaching food on the grill. Nothing is more delicious that salmon poached in an aluminum foil packet, whether in the oven or on the grill.

With July 4th right around the corner, the time is perfect for me to share one of my favorite recipes for the barbecue, salmon kabobs marinated with fresh lime juice and rosemary. This recipe also works wonders with shrimp, scallops, boneless chicken breast and firm tofu. Heirloom tomato and mozzarella salad makes the perfect accompaniment.

Our savory salmon kabobs will deliver a healthy dose of the omega-3s as well as superior taste and flavor. This recipe also works wonders with shrimp, scallops, boneless chicken breast and firm tofu.

Salmon, Chicken or Tofu Kabobs with a Marinade of Fresh Lime and Rosemary
Makes 4 servings

Ingredients

• 4 (6-oz. each) skinless-boneless wild Alaskan salmon fillets, boneless chicken breasts, or bricks of firm tofu
• salt and freshly ground black pepper

Marinade ingredients:

• 2 garlic cloves, pressed
• 2 rosemary sprigs, leaves removed and finely chopped
• 7 Tablespoons extra virgin olive oil
• 2 Tablespoons freshly squeezed lime juice (use organic limes to avoid the pesticide residues that accumulate in citrus rinds)

Garnishes:

• lime slices
• rosemary sprigs

Marinade and basting sauce:

• 1/3 cup chopped shallots
• 1/3 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh thyme
• 1 tablespoon grated lemon zest (use organic lemons to avoid the pesticide residues that accumulate in citrus rinds)
• Freshly ground sea salt and black pepper to taste

Preparation

Wash mushrooms; remove and discard stems. Wash peppers and remove seeds. Place mushrooms, sliced zucchini, and cherry tomatoes in salad dressing.

Optional: Let marinate in refrigerator for at least 4 hours. If this is not possible, just baste liberally during cooking.

Drain vegetables, reserving marinade. Thread vegetables alternately onto skewers. Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade. Grilled veggie kabobs make the perfect accompaniment to our savory skewered salmon, chicken or tofu

Rinse the fish, chicken or tofu and pat dry. Cut into large cubes suitable for skewering. Place the salmon cubes in a shallow baking dish and sprinkle with freshly grated sea salt and pepper.

Place the marinade ingredients in a small bowl and whisk together until blended. Pour the marinade over the fish and allow it to marinate for at least 10 minutes.

While the fish is marinating, preheat the broiler (or grill). Lace the salmon, chicken or tofu onto the skewers and broil (or grill) for 5 minutes, turning once. While the fish (et al) is cooking, pour the marinade in a small saucepan and heat it over medium heat.

To serve

Divide the fish among 4 serving plates and spoon some of the heated marinade over each. Garnish each plate with a few lime slices and a sprig of fresh rosemary and serve.

Heirloom, Cherry or Grape Tomato and Fresh Mozzarella Salad
Prep Time 15 minutes, Serves 4

Nothing tastes better than a great tomato—unfortunately most tomatoes are lacking in flavor. If you can find heirloom tomatoes you will be in for a great taste treat. If they are not availbalbe, opt for cherry or grape tomatoes which are always sweet and delicious.

Ingredients

• Tbsp. 12-Star Balsamic Vinegar
• 4 Tbsp. Organic Extra Virgin Olive Oil
• 2 Tbsp. fresh basil, chopped
• 1 tsp. oregano
• 1 clove garlic, minced or pressed
• Sea salt and freshly ground pepper to taste
• 4 to 6 large heirloom, organic or on-the-vine tomatoes
• 8 oz. fresh mozzarella
• 2 Tbsp. fresh basil, chopped

Preparation

Mix first six ingredients together, set aside. Slice tomatoes into 1/2 inch slices. If using cherry or grape tomatoes leave whole. Slice mozzarella into eight slices. Alternately layer tomatoes and mozzarella, interchanging the different types of tomatoes with each salad. Drizzle each salad with vinaigrette and season with salt and pepper. Garnish with fresh basil.

Rainbow Parfait
Serves 4 – 6

This delightful and antioxidant packed parfait can be made with a wide variety of melons and berries—use your imagination and enjoy this refreshing treat on a hot summer day.

Ingredients

• 2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)
• 2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)
• 1 cup wild organic blueberries
• ¼ fresh lime juice
• fresh mint sprigs

Preparation

Gently layer melon and berries into tall parfait glasses. Drizzle equal amounts of the lime juice over each glass. Top with sprig of fresh mint.