Day 28 - You Can Have Grains, If You Eat Them Like This

Grains are getting a bad rap these days. While it is true that a staggering number of people are suddenly proving to be gluten intolerant, it is also true that this is largely a man made health problem only worsened by the practice of simply avoiding grains instead of working on resolving the underlying issue. Today’s video focuses on what you can do differently to consume grains and other foods in the best possible way to boost digestion and nutrient assimilation…. and perhaps most importantly, avoid allergies, intolerances and sensitivities.

As mentioned in the videos, raw meats are incredibly easy to digest and for many people seem to unlock a missing link in their digestive woes. Here is my recipe for gravlax, a raw salmon dish from Scandinavia. Enjoy it the way it is prepared in the video for a quick and satisfying meal.


2 lbs wild salmon fillets, preferably skinned and sliced in half

3 Tablespoons Celtic sea salt

2 Tablespoons rapadura sugar

1 bunch dill, fresh

cognac or aquavit to sprinkle (optional)

Make sure that salmon fillets are free of scales. Mix salt and sugar. Coat salmon in salt mixture. Sprinkle each side with a tiny amount of optional cognac or aquavit. Place dill over one slice of the fish, then place the other slice of fish on top. Wrap tightly in parchment paper or plastic wrap. Place in the refrigerator for 48 hours, turning once. To serve, slice thinly. Serve with fresh lemon and butter on sourdough toast. This is an easy, quick meal any time of day.

(Note that in the picture, I didn’t have fresh dill, so I used dill I dried myself over the summer. Since there is no water content, I used considerably less by volume than I normally would have.)

About Adrienne Hew


Adrienne Hew is a Certified Nutritionist and the Nutrition Heretic Podcast Host, but is best known online as an author of the Amazon Top 100 Bestseller 50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! Receiving a certificate in Chinese dietetics in 2002 and her degree as a Certified Nutritionist in 2004, she has helped many clients and workshop attendees to decode their own health dilemmas by understanding the inconsistencies in conventional nutritional dogma. She currently resides in Hawaii with her husband and two children.