2/10/2017 0 Comments Salmon with Lemon Relish
Prep
1 medium shallot, minced 1 tablespoon champagne vinegar ½ teaspoon Himalayan salt 2 lemons sprouted brown rice Peel and mince shallot, mix with vinegar and salt, set aside. Slice lemons into sixteenths and remove core and seeds. Slice wedges into very thin triangles. Make sprouted brown rice according to package directions, enough for four servings. Preheat oven to 200°. Salmon 2 pounds salmon filet ¼ cup olive oil 1 teaspoon Himalayan salt 1 teaspoon freshly ground pepper Place a baking dish with water in the lowest rack of the oven. Rub salmon with oil and sprinkle with salt and pepper. Place on a baking sheet and bake, uncovered, 45 minutes to an hour, or until the fish is firm to the touch and juices start to bead on the surface. Relish ¼ cup olive oil 2 tablespoons chopped cilantro ¼ teaspoon freshly ground pepper Add lemons, olive oil, cilantro and pepper to the shallot mixture. Mix well and refrigerate until salmon is done. Serve 4 cups mixed greens Serve salmon on a bed of mixed greens, with a side of sprouted brown rice and a heaping spoonful of relish. Preparation: 15 minutes active plus 1 hour to bake Serves: 4
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1/27/2017 2 Comments Kale and Beet SaladThis dazzling salad is a big hit with guests and at potlucks.
Prep
½ cup pumpkin seeds 1 bunch kale 1 large golden beet 1 large red beet ½ red onion 2 tablespoons fresh dill 1 clove garlic ½ lemon Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently. Separate kale leaves from stems, slice leaves and stems. Peel and dice beets. Chop red onion and dill. Mince or finely slice garlic. Juice lemon to make 1 tablespoon juice. Marinade Himalayan salt Freshly ground black pepper 3 tablespoons red wine vinegar Place kale, beets and onion in a large mixing bowl and season liberally with salt and pepper. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.) Salad 6 tablespoons extra virgin olive oil ½ cup crumbled feta Whisk together the oil, garlic, dill, lemon juice. Toss the oil mixture with the kale, beets and onion. Add feta and pumpkin seeds. Mix and serve. Serve Serve salad topped with feta and pumpkin seeds Preparation: 20 minutes Serves: 4 1/20/2017 1 Comment Festival Chicken Stir-FryThe secret to a good stir-fry is preparation!
Prep
Sprouted rice or quinoa 1 shallot 2 cups shiitake mushrooms 2 cups broccoli florets 3 large carrots 6 cloves garlic 1½ inch piece ginger 2 cups chicken, cooked 1 lime Cook quinoa or rice according to package directions, to make 2 cups cooked grains. Finely chop shallots. Roughly chop mushrooms, and broccoli. Thinly slice carrots. Mince or finely chop garlic, grate ginger. Shred or roughly chop chicken meat. Slice lime into wedges. Stir-fry 2 tablespoons coconut oil ½ cup coconut aminos ½ teaspoon Himalayan salt 1 tablespoon turmeric ½ cup sugar snap peas Heat coconut oil in a wok or large skillet. Add shallots and cook 1 minute, stirring frequently. Add mushrooms; cook 2 minutes, stirring frequently. Add garlic and ginger, then carrots and broccoli; cook 3 minutes, stirring frequently. Stir in coconut aminos, salt and turmeric. Add peas and chicken; cook long enough to warm chicken. Serve Serve over rice or quinoa with lime wedges. Preparation: 45 minutes Serves: 4 1/6/2017 0 Comments Butternut Squash CurryThis is a mellow, yet pleasing curry This gentle curry is a sweet combination of sweet and mild heat. In addition to balancing the squash’s natural sweetness, the curry paste provides antioxidants and cancer-fighting benefits. If you prefer a more robust curry taste, feel free substitute with a stronger curry paste. Winter squash, such as butternut, provides many vitamins and minerals such as B vitamins, potassium and magnesium, as well as Omega 3 and fiber. Prep
1 cup shallot, finely chopped 2 cloves garlic, thinly sliced 2 pound butternut squash 1 can chickpeas ½ cup cilantro 2 cups quinoa Peel and slice shallot and garlic. Peel and remove seeds from one large butternut squash, chop into bite-sized chunks. Rinse and drain one can chickpeas. Chop cilantro. Cook quinoa according to package instructions. Curry 1 tablespoon coconut oil 1 can coconut milk 3 tablespoons mild curry paste, or more to taste 1 teaspoon salt In a large pot over medium heat, melt coconut oil. Add shallot and garlic and cook, stirring frequently, until shallot is soft, about 3 minutes. Add coconut milk, curry paste and salt, bring to a boil. Add squash, return to boil. Reduce heat and simmer, uncovered, 15 minutes or until squash is tender. Stir in chickpeas and cilantro, continue to cook until warmed through. Serve 1 lime Slice lime into wedges; serve curry with a squeeze of lime over a bed of quinoa. Preparation: 30 minutes Serves: 4 12/30/2016 2 Comments Almond Baked Chicken
Prep
2 pounds boneless, skinless chicken breast 2 eggs 3-4 sprigs fresh thyme 4 carrots 1 shallot 4 cloves garlic handful fresh green beans or asparagus 3 tablespoons coconut oil ½ teaspoon salt ½ teaspoon pepper Preheat oven to 350°. Prepare the baking dish for the chicken by lining it with aluminum foil and placing a rack in the dish, set aside. Slice shallot and carrots, peel garlic cloves. Toss carrots, shallot, garlic and green beans or asparagus with coconut oil and place in another baking dish. Sprinkle with salt and pepper. Slice chicken breast into strips. Pluck leaves from thyme. Lightly beat eggs in a small bowl. Coat 1½ cup almond flour 1½ teaspoons coarse sea salt 1 teaspoon black pepper ½ teaspoon dried sage 1 teaspoon turmeric ¼ teaspoon garlic powder Mix thyme leaves along with almond flour, sea salt, pepper, sage, turmeric and garlic powder in a small bowl. Dip the chicken pieces individually into the eggs, and then coat them with the almond flour mixture. Place on baking rack. Bake Once all the pieces are coated, place the chicken in the oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°, turning midway through. When the chicken has been baking for 15 minutes or so, add the veggies to the oven, continue baking along with the chicken, stirring occasionally. Serve Serve roasted veggies along with the chicken strips. Preparation: 60 minutes Serves: 4 12/30/2016 1 Comment Avocado and Watercress SaladKale is one of the healthiest vegetables, and you can’t go wrong with the other nutrient-rich ingredients this salad. This lovely, bright salad is a great introduction to the peppery and lovely watercress. Watercress is a humble, cruciferous, aquatic green leafy vegetable eaten since ancient times. Long considered food for the lower classes, it has only recently regained popularity due to hits high nutritional value. Watercress provides numerous health benefits, including cancer prevention, lowering blood pressure and healthy bone support. It is rich in vitamins and minerals such as vitamin C, iron, calcium and folate. Among other benefits, an increase in folate consumption has been shown to improve cognition and verbal fluency – good news for prevention of cognitive decline! Prep
6 cups watercress 1 avocado ¼ cup sweet onion 1 pomegranate ½ cup slivered almonds Prepare watercress by rinsing in cold water, then removing and yellowed or limp leaves. Trim excess stems. Peel slice avocado. Finely slice sweet onion. Seed pomegranate. Toast almonds in a dry skillet over medium heat, stirring frequently. Dressing ¼ cup rice vinegar 4 teaspoons tamari 1 teaspoon honey 3 tablespoons extra virgin olive oil Whisk together vinegar, tamari, and honey until blended, then stir in oil. Salad Toss watercress with enough dressing to coat, stir in onion, pomegranate seeds and almonds. Serve Divide watercress among plates, garnish with avocado slices. Preparation: 15 minutes Serves: 4 |
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November 2018
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