James Rouse, ND and Debra Rouse, ND | Jun 30, 2005
Add blueberries, cranberries, grapes, or chopped plums to your burger mixture; spike marinades and sauces with garlic, ginger, rosemary, and oregano. These ingredients’ antioxidants can help decrease HCA formation when you’re grilling meat, poultry, and fish.
Top burgers or grilled meats with a yogurt and chutney mixture.
Blend plain yogurt with mustard or pesto and spread on burgers or grilled chicken.
Blend 2–3 tablespoons almond butter with 1 clove minced garlic, a dash of cayenne, and 1 tablespoon each of lemon juice, honey, soy sauce, and water. Use as a sauce for kabobs or burgers.
Mix 1 chopped cucumber (peeled and seeded) with 1 diced avocado, fresh juice from 1 lemon, 1 teaspoon miso, and a few tablespoons of minced fresh mint. Use to garnish grilled meat or chicken.
For a salsa twist, combine 1 chopped mango, 1 diced avocado, juice from 1 lime, a dash of sea salt, 1/4 of a minced jalapeño pepper, and 2 tablespoons chopped cilantro. Terrific on grilled fish.