Alitura Founder & CEO Andy Hnilo In the Kitchen - Healthy Recipes

Hey, how's it going? Hope you guys are enjoying your Friday. I couldn't. I started cutting up the, the vegetables and dicing up the pork belly and I just became hungry. So we had to jump the gun on this a little early because I'm starving. Still haven't eaten yet. I'm in the tail end of my intermittent fast and I'm ready to go. So I thought I'd switch it up a little bit and do seafood. I was going to go lamb, a little pork belly lamb. And that's my usual go to. But I decided to go seafood today because they had this bright red. Look at that. Well, it's a little acidic looking now because I put lemon juice on it. That's wild sockeye salmon. That bright red. Is that astaxanthin content. If you ever break open Nutrex astaxanthin capsule, it's this really bright red color. Rich, bright red color to it that is from an algae, but it's also in some. It's located in salmon naturally as well. So what we have here, if you jump up to the or, my last post, I gave you a little like a shot of what we're making today. So I, I'm starting off with. I like to steam my vegetables now just because it's super quick. We have beets, broccoli and sweet potato. And right here, this is. That's pork belly. Probably turn down the heat on that. Yeah, so that's, that's pastured pork belly. $7.99 a pound. You get a third of a pound of that. What's that? I mean the 250 for just a really good base of, you know, just to kind of season the pan, so to speak. I have habanero diced, habanero diced garlic, a little Himalayan salt just to get the pan going. I'm cooking in a cast iron pan. So we need it nice and lubricated for the salmon that I'm going to pan sear. I originally planned on baking the salmon. Somehow lost the baking sheet from my old place, but so I don't have a baking sheet. So what we did is we're just, you know, going on the fly and doing a little pan searing of the sockeye salmon. And it looks like the pork belly here is pretty much done. But that's. So what we're going to do is we're going to have a mash. Avocado mash. So this is a big reed avocado. They're down in San Diego, right? Yeah. So it's local. Pretty local to Los Angeles. And they're big. They're. I mean, they're. They're. They're what, 2.99 for them? Look how big these things are. Nice. Organic. I think they're. We got them from an avocado farm or I think Whole Foods got them from a farm. And Encinitas, California, I think so. That sound right? I'm not sure, man. I don't know. Oh, wait, here it is. California. Yeah, I'm assuming. So we're just going to go ahead and assume San Diego. No, I think it is. So I just like to. It looks like this pork belly is done, but we're just. So we're going to take that out and put. It's going to be hot with a little something. I. Can I get something to that? Whatever. I'm. No, I'll figure it out. Yeah, now I got it. So I'll put the pork belly aside, but I'll keep the good fat to. And some of the garlic. I'll keep some of the pork belly. Just kind of add a little flavor to the salmon that I'm about to put in. So the salmon is good to go. It's been put a little. Thanks, man. We're good. Okay. I like to cook it flesh down and then in the last. Because I like to eat the skin, you know, personally good omega fats. And so, yeah, I like to cook it skin down and then towards the last end of it, I'll flip it over to get the skin cooked a little bit and basically just a little. Everything has hot sauce that you know, that I cook with and just let it, you know, low heat cover. Got our vegetables going steaming just a little. You know, these steamers, you can get 25, $25 online, most likely. I got mine at Macy's. Little inch of water and you can just kind of dice it up. Dice vegetables up thinly and just forget about it. Come back when you know it's already it's cooked. You just put aside your protein, some good fats, and you have a meal in 20 minutes. So as this man. Look at that. That's good pastured pork belly. For those who. Pork belly is basically bacon in its solid form. So I love it. So that's gonna be part of our mash here. So here's the big thing that I love. So I love the most underutilized part of the salmon. I mean, it's like is the collar. That's where it's loaded in good omega fats. So look at this I found wild king salmon collars. Look at that. I mean, look how dense that is. Dense, Meaty. When I say dense, I mean meaty. I mean, it's super cheap, too, because nobody buys the collars. They usually just get tossed. So what Whole Foods does here in Glendale is they smoke them up. And they're amazing. They're rarely. They have recently. Remember, they had the halibut collars. Oh, yeah. You just kind of get in there. This is going to be part of the mash that I'm going to make. Super oily, really good fats. Gotta watch out for some of the bones, obviously, but man, that's good. They do a really good job over there. So, you know, any questions? No. Brett says hot sauce everything. Brett who flowers. Oh, yeah. What's up, Brett? Hot sauce on everything. He's right. You know, if you want to get a little skin in, this is going to be part of the mash. And when I say mash, it's. That's what I like to call it. I didn't create that. Crosby Taylor definitely coined that term, and I took it from him. But, yeah, you add. I'll show you. So here we have broccoli sprouts, $2.99. One of the most nutrient dense foods you can put into your body. $2.99. At Whole Foods, Trader Joe's has a good microgreen section as well. And what they do. These are broccoli sprouts that I heard Dr. Rhonda Patrick talking about. A form of. I don't know if it's a form of sulfur that broccoli sprouts contain. That it's just. It's slightly more nutrient dense in the micronutrient content than actual broccoli itself. So I like to eat as much of that as possible. I mean, what you're doing for your body, you can't put a price on that. $2.99. Do a couple of those a week. Six bucks. Dollar or more than a dollar a day. And you're Ryan Derm. I don't like to eat the skin. It's crispy, better. And what nutritional value does it offer? The skin? Yes, the skin is. What's up, Ryan? The skin is located or loaded in good Omega 3 content. Now, a lot of people don't like to eat the skin. Crispy tastes better. For sure. You may be cooking out some of those. That oil content, but it's, you know, a lot of people think that some of the toxins and mercury level, even though there is a Very minimal mercury in sockeye salmon. Some people believe that that's where a lot of that. Because it's the outer layer that absorbs certain things, like, you know, just the different radiation levels that may have happened. You know, some people believe in that. But I. Yeah, so it's cooking up nicely. I would if you. Yeah, if you want to cut the skin off. I don't know if it's for taste or for taste reasons. I would definitely make it crispy, personally, but I like to eat the skin because of the Omega 3 content that the oils in the skin have. So. But it's a toss up though, to toss up though. I mean, sometimes I do cut it off. If it's overly cooked and, or undercooked, it's got to be perfect. So luckily I can control that right now. And so we'll get back to the mash right here. So this is smoked jalapeno kraut. So it's fermented cabbage. A little bit of fermented smoked jalapeno as well, to give it a kick. So when you break down the cellulose walls of cabbage, cruciferous vegetables in general need to be cooked. And in this case, if they're not cooked, they need to be fermented. So you can do this yourself at home. My sister does. She makes one even better than this. Brooke, give me that recipe, please. I'll do a couple tablespoons of that. It tastes incredible and your body's able to digest all of it. And so you're getting very good vitamin A content. Vitamin C content. I mean, look at this. 10% of your daily recommended amount of vitamin A. Right. So there are eight servings of that. So you're getting 80% of your vitamin A content of your daily recommended vitamin A. And then here's a big one. Vitamin C content. 200% of your vitamin C content that you need daily. I just, I love nutrient dense foods. I want everything in there to have an absolute purpose, which the beets with the nitric oxide content, the sweet potatoes, beta carotene, vitamin A, C. And it's nature's highest form of hyaluronic acid. I think it's nature's highest form of hyaluronic acid. Tremella mushroom may be second. Correct me if I'm wrong, but I know it's right there at the top. And then broccoli loaded good zinc broccoli is in there, the florets right at the top. I don't like to eat the stalks because it's just Basically all cellulose. And although it does have vitamin C, it's just fiber that your body can't really. It's not as nutrient dense as the. As the tops. So while those are steaming. Ooh. Okay. While those are definitely done, I'll put those aside, actually, you know, I'll let it air out. I like my vegetables al dente, so cooked all the way through, but not overly done, let's hope. No, it's actually okay. So, yeah, that's. That's that the salmon looks like. I don't want to cut into that. I just kind of feel it. I eyeball it. So right now what I'm doing is flip it over. Looks like we're getting close. I mean, it was a fresh. It wasn't previously frozen. So, you know, fish cooks up really quickly, and the last thing you want to do is overcook it. And so here we go. We're getting close. So Jill Sperling says hello, Andy. Looks yummy. Hey. Hey, Jill. It is. Seriously. That's the one thing is I don't really like going out. I mean, the only place that I'll go out to eat is air. Excuse me, Air one. Because they're, you know, they have very high standards with their chef. Chefs and how they cooking. They do very similar stuff to this. And they. You know what? I'm just gonna let it steam sear on the way out. So I'll just cover that up, finish up my mash. Put a little bit more of this salmon collard in there. You know, it's smoked salmon collard, too, with the pork belly, avocado, we have the jalapeno kraut, a little hot sauce, and then. Oh, yeah, forgot about this daikon radish. So I don't know if you've noticed when you go. For those who eat sushi, you know that the white radish, that's always on the side, kind of artistically on the side. Well, that's daikon, and that's meant to help your body process proteins because a lot of sashimi and sushi is raw fish. So daikon radish, we like to have that in there. I like the way it tastes. It's very good for detox, very good for cleansing the system in general. So that's why it's in there. Another big one right here. Cilantro, organic cilantro. I dice it up. Very good for metabolizing heavy metals, mercury particularly. We're eating a little bit of, you know, there's a tiny amount of mercury in sockeye salmon and basically all fish. So just I'm going to put that in the mash and help my body metabolize it. And, oh, my last go to. Well, second to last is my beet kraut. So this is one of my favorites right here. Beet Kraut by Pickled Planet Beets. I can't get. Beet's probably my number one. Just. Just head to toe circulation. Nitric oxide. The content, I mean, you can take. You know, there's so many companies capitalizing on beets because it's flat out effective. There are people just making beet powder supplements, adding a little bit of water and charging $3.99 for it. I mean, I just like to eat the actual raw source or cooked source in that. So put a little bit of that in there. Look how colorful that is. I mean. And the thing is, it's amazing. So tasting. And to round it out, all this has been washed. I know someone's gonna say something to me. It's all been washed and. Oh, forgot about this. So the ginger, just for a little kick. Ginger, very good for strengthening the immune system, reducing inflammation. Adds a little bite, but yeah, yeah, if you can. A little lemon Himalayan salt. Mash up some garlic, add some ginger, maybe some turmeric as well. Apple cider vinegar. Warm up some bone broth. You have that every night. Unbelievable. For you. And this is a little diced celery right here. It's just one of the best building blocks. Vegetables as a building block for testosterone. I think the next one is ginger asparagus. I want to say broccoli because of the zinc content, but also it, you know, so for the people that are, you know, women or maybe aren't, it's not only testosterone. It's not only good for testosterone. It's just. I mean, it's a very versatile. The water content is huge. Water and fiber content are incredible. But also it acts as a diuretic. So say you have this. You work out, your body's gonna just, you know, get that cycle going of releasing, you know, toxins, impurities, and kind of like acting as, like a change of oil, so to speak, of your own fluids. And Frank Haro says this is complete gold. Who's this Frank Haro? Oh, Frank. What's up, buddy? Yeah, so I'm gonna. I'm gonna say that that's good to go. I know I said I wasn't gonna cut into it, and then. Okay, so this is why I call it, you know, the mash. It's just. You just cut all this, man. So good. Forgot about the hot sauce. And I also forgot to mention that there are about seven cloves of garlic throughout this whole meal. Seven, eight. I dice that up. I just really believe in the properties that it has of strengthening. Strengthening the immune system. Yeah. All right, we're back. Sorry about that. I mean, that's the thing. It's just. I want all my. Oh, man, that smoke. The collar is getting mixed in there too. So we have salmon, smoked salmon, collard pork belly, reed avocado, beet, kraut, smoked jalapeno kraut, cilantro, daikon, radish, celery, cayenne, ginger, garlic, sockeye salmon, steamed beets, sweet potatoes, broccoli. I mean, these are the meals that just wake you up. I haven't eaten yet today to destroy this. So, yeah, it's. I'll plate it for you just to kind of give you an idea of what it looks like. And I'll do my best to do that. Normally, I mean, this is right out of the pan, but you got to kind of like, make it look good for the audience. Right? Right. Oh, look at that. Nice little garlic put on top, Man. That's amazing, dude. And then a little. A little of the mash. You don't have to raise that plate up. No, I definitely will. I definitely will. There's that mash. You know, it's just one of my favorite shows. You know, before I. Well, before, I wanted to, like, be a baseball player or whatever or do something else. When I was a little kid, I wanted to go to Cordon Bleu and be a chef. You know, cook every now and then for the family. That's gonna be hot, but we'll figure it out. So I just. It's. I love the way I feel after this. Love the way it tastes. You know, the nutrient density in this meal is just, I mean, flying high. And it's one of those things that. Oh, I forgot about this secret weapon. Bulletproof brain octane. I do. I sprinkle a half tablespoon. It tastes like nothing. It's just a concentrated form of coconut oil where they. They spin it out in this machine. They collect all the medium chain triglycerides, and it just, you know, it's good to add to. God, that looks good, man. So there we are. Hope this phone doesn't fall. Hope it looks good. It's definitely tastes good. Thank you guys for joining in and, yeah, till next time. We're about to eat. See you. Have a good weekend.