 If you’re concerned about your heart health and struggle with
fatigue, muscle aches, or memory issues—this could be the most important thing you read today.
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TODAY'S RECIPE
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Dear ,
Duck is one of those
foods that many people love, but rarely make at home.
But bringing a delicious duck dinner to the table isn't as complicated as you might think. In fact, this easy (and impressive) recipe can be served in just 20 minutes flat - including the antioxidant-rich wine and cherry sauce.
Another benefit? Duck is a nutritional powerhouse
providing a rich source of monounsaturated fats - the healthy fats associated with the Mediterranean diet that have been found to reduce cancer risk, melt belly fat and protect against heart disease.
This high protein, low carb meal also provides 26% of the daily value for iron, 43% of the daily value for selenium and 45% of the daily
value for niacin.
Serve with a quick organic green salad (try kale or arugula) with a simple dressing of oil and vinegar and Cascadian Farm Organic Winter Squash Puree.
Always be sure to choose pasture-raised duck to avoid toxins and boost nutrients.
To Your Health,
Kelley Herring
Healing Gourmet
Pan-Seared Duck Breasts with Pinot Noir & Cherries 
Total Time: 30 minutes
Serves: 4 Ingredients - 1 Tbsp. organic virgin coconut oil
- 2 cloves organic garlic, crushed
- 16 oz. pasture-raised duck breast
- 1 Tbsp. whole peppercorns
- 1 whole bay leaf
- ½ tsp. Celtic sea salt
- ¼ tsp. freshly ground black pepper
- 1 cup organic red wine
- 1 cup frozen organic cherries,
thawed and halved
Preparation - Preheat the oven to 400 degrees F.
- Score the skin of the duck breasts with a sharp knife, making several horizontal slices. Season the duck with salt and
pepper.
- Add the oil to a large enameled cast-iron pan and heat to medium-high.
- Add the duck, skin side down, into the pan. Sear for 3-4 minutes, until the skin is golden and crispy. Flip the breasts over, add the wine, peppercorns, garlic, bay leaf and cherries.
- Transfer to oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing.
- Slice each duck breast, on the bias, into ½-inch pieces.
- Serve with cherries and sauce on
top.
Nutrition Information Per Serving
400 calories, 24 g fat, 4 g saturated fat, 14 g monounsaturated fat, 4 g polyunsaturated fat, 152 mg cholesterol, 8 g carbohydrate, 4 g sugar, 1 g fiber, 28 g
protein
P.S. If you loved this recipe, here’s a little secret to make your meals even better—duck fat! This rich,
flavorful fat isn’t just for gourmet dishes—it’s a heart-healthy staple that enhances everything from crispy veggies to perfectly seared meats. Populations that traditionally cook with duck fat, like those in Gascony, France, have significantly lower heart attack rates! But while the right fats fuel your heart, your cells also need a crucial nutrient for energy—CoQ10. Without it, fatigue, muscle aches, and memory issues can set in. The problem? Most CoQ10 supplements don’t work as expected. Find out why—and what actually helps. At Healing Gourmet, we are strongly committed to protecting your privacy and providing a safe & high-quality online experience for all of our visitors. We understand that you care about how the information you provide to us is used and shared. We have developed a Privacy Policy to inform you of our policies regarding the collection, use, and disclosure of information we receive from users of our website. Healing Gourmet operates
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any infringement. © Health-e Enterprises, LLC. All rights reserved. Thank you for being a loyal subscriber. Here is the story of how Healing Gourmet all began... As one of the longest-running online publishers in the field of nutrition, health and wellness, we are often asked how and why Healing Gourmet was
founded. It’s an important question. After all, if you’re going to follow the advice of someone on the internet, it is best that you know who they are and understand their background and philosophy. The short
story is that Healing Gourmet was founded in 2000, with the mission to educate on how foods promote health and protect against disease.
Our founder and CEO, Kelley Herring, was thrilled to combine her passion for nutritional research with her love for cooking and recipe creation. And her youthful enthusiasm must have been persuasive because one of her first accomplishments was to secure a partnership with McGraw Hill – one of the largest publishers in the world. We'll let Kelley tell you the rest about Healing
Gourmet's beginnings and the foundations that underlie our ideas and advice about nutrition and health...
----------- At the
time, I was 26 years old and used my only credit card to book the flight to New York (I didn’t have the money to buy the ticket). I can still remember the butterflies in my stomach as I stepped out of the taxi and tilted my head back to take in all 51 stories of McGraw Hill's corporate headquarters.
I will never forget the feeling
of excitement when the executives on the other side of the table reached across to shake my hand... and agreed to publish not one, but a series of four books produced by Healing Gourmet!
We immediately began to curate a team of doctors, nutritionists and chefs from world-renowned institutions. And for the next two
years I led this team as we created educational tools, meal plans, and recipes designed to prevent and treat the most pressing health concerns of our day.
I’m very proud of the books we produced with McGraw Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol, and Eat to Boost
Fertility. But along the way, I learned some downright shocking things about...
WHAT PASSES FOR MAINSTREAM DIETARY AND NUTRITIONAL
ADVICE
During those years, I worked very closely with doctors from Harvard Medical School and the Harvard School of Public Health, the Cleveland Clinic and the University of California... as well as representatives of the American Heart Association, the American
Diabetes Association, and US public health agencies.
And while I have great respect for the individuals we hand-picked to contribute to our books, I can’t say the same thing about those institutions claiming to be our “guardians of health.”
Here are just a few things I discovered when I got an inside peek at modern medicine. I discovered that: - Politics and money often trump research and that the goal of mainstream medicine is not to make people healthy – the goal is to make a
profit.
- Medical institutions and government health authorities don’t want answers to the health and obesity crisis… they want answers that fit a certain paradigm.
- Bad science, flawed studies and unproven theories had become the “gospel truth” of conventional wisdom. Just one example led to healthy foods (like eggs) being demonized, while unhealthy foods (like vegetable oils and cereal grains) were touted as healthy.
- Most of what we’ve been taught about health
and nutrition is just plain WRONG. In many cases, the advice is not just the wrong thing to do... it is the EXACT OPPOSITE of the right thing to do (like recommending a low-fat, high-carbohydrate diet to diabetics and cancer patients).
I also saw rampant conflicts of interest.
For example, did you know the former Chief Medical & Scientific Officer of the American Diabetes Association, Dr. Richard Kahn, once made the following statement?
"What is the
evidence that sugar itself has anything to do with diabetes? There is no evidence. None. There is not a shred of evidence that sugar per se has anything to do with getting diabetes."
The ignorance of this comment is astounding. But it makes sense when you consider that just weeks later, the ADA announced a multi-million dollar
alliance with Cadbury-Schweppes – one of the largest manufacturers of candy and sweetened soft drinks in the world.
Dr. Kahn also said, “Diabetes prevention is a waste of resources.”
After all, why bother trying to “prevent” the disease, when you can simply “manage” it with toxic and expensive drugs! Of course, conflicts of interest cross all borders.
For example, Theresa Glanville, PhD. is a university professor who sits on the Board of Trustees of the Canadian Council for Food and Nutrition. In an interview with the CBC, she said: “Research shows that even when 25 percent of calories come from sugar, it’s not bad for your health.”
Actually,
Dr. Glanville, the research does NOT show that. But my research DOES show that you have served on the scientific advisory board of the Sugar Institute of Canada!
I could go on... but you get the point. The field of health is awash in myths, misconceptions and outright lies.
And perhaps the biggest lie of all is that there are no cures for chronic diseases like cancer, heart disease, diabetes, arthritis, Alzheimer’s, macular degeneration, COPD, digestive disorders, and the list goes on.
If
you cannot cure a disease, then you can only treat it... and without the cure, the “treatment” can last a lifetime. Quite a profitable racket, wouldn’t you say?
The truth is that...
NATURAL CURES DO EXIST... AND WE’D LIKE TO SHOW YOU THE WAY In most cases, your risk for chronic disease has very little to do with your genetics.
It has almost everything to do with the decisions you make, including: - Foods you eat (and those you don’t)
- Toxins, hormones and chemicals you consume (or rub into your skin)
- Levels of physical activity… fun and play… stress… and the quality of your rest
It is these factors that will determine whether you’re bound for disability and chronic illness... or abundant health and good times for a long time!
You see, while most chronic conditions look very different on the surface, they are actually just physical variations of the same five underlying causes of disease:
- Inflammation
- Glycation
- Oxidation
- Depletion
- Toxification
The great news is that all five of these forces can be controlled by what you put in your mouth and how you live your life.
Healing Gourmet's mission is to help you make the choices that take you toward a life of vitality, abundant energy, and optimal health!
We believe – as Hippocrates did – that your
body already has the blueprint for perfect health.
Abundant proof exists that the human body can make disease simply vanish when it has the building elements it needs in the right amounts and is not assaulted by toxins and a poor diet.
TURNING RESEARCH INTO MOUTHWATERING MEALS Here at Healing Gourmet, our recipe for health is very simple... and rigorous research is always the “main ingredient.”
First, we take a healthy dose of research on compounds in foods and their effects on disease... then we combine these scientific findings with culinary finesse to whip up mouthwatering recipes and easy-to-use meal plans that deliver as much taste as they do nutrition.
We have also produced dozens of books (including our ever-popular Keto Breads and Keto Desserts recipe books), free reports and hundreds of articles, filled with practical steps to achieve a lean body and vibrant health – with the greatest enjoyment and least sacrifice!
And here are some of the things you won’t find at Healing Gourmet... - You will NOT get the same “politically correct” nutritional claptrap you’ve been deceptively dished for decades. That means you will NEVER find recipes or menus based on the fatally-flawed,
commodity-crop-pushing USDA pyramid.
- You will NEVER hear us talk out of both sides of our mouth. We can’t tell you how many “food bloggers” claim to promote health... and yet on the very next page, they are promoting sugar-laden recipes, toxic artificial ingredients, harmful cooking techniques, hormone-pumped meats and
pesticide-ridden produce. Yuck!
We take our responsibility to you very seriously.
After all, when you really think about it, these are
matters of life and death.
You see, we believe that food is a lot more than “calories.”
It is information that programs your genes… it is cellular fuel… immune
support… free-radical defense… detoxification… hormonal balance… and glowing, supple skin… all wrapped up in a delicious, disease-fighting package.
That is - if you are eating the right foods!
And with Healing Gourmet's guidance, you'll find eating the right foods isn't just easy, but delicious too. So, with that, we hope you'll stay tuned to our email newsletters... and take advantage of the hundreds of science-based articles on our website, and you will make some of our delicious healing
recipes... And that you’ll share with us your achievements as you move toward YOUR optimal health!
To Your Health,
Kelley Herring
Healing Gourmet |
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