Wild Salmon with Lemon and Dill
Wild Salmon with Lemon and Dill This is a very easy and delicious recipe! I usually make a little extra sauce and toss some lightly steamed veggies like broccoli or asparagus in it to serve on the side. Ingredients: 1 pound wild salmon fillets 1/4 cup organic butter, melted 5 tablespoons fresh lemon juice 1 tablespoon dried dill weed 2 cloves garlic, crushed sea salt to taste freshly ground black pepper to taste Directions: Preheat oven to 350 F. Lightly grease a medium baking dish. Place salmon in the baking...
Read MorePeanut Soba Noodle Salad
Peanut Soba Noodle Salad Ingredients: 454 g (16 oz) package soba (buckwheat) noodles 1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments 3/4 cup organic peanut butter 1/4 cup brown rice vinegar 2 cloves garlic, crushed drizzle of toasted sesame oil big pinch of crushed red pepper flakes 1/4-1/2 cup hot water 4 spring onions, chopped 1/2 cup peanuts, chopped 350g (12 oz) extra-firm organic tofu, cut into small cubes (I usually saute mine first in some coconut oil) unrefined sea salt to...
Read MoreMango, Tomato and Avocado Salsa
Mango, Tomato and Avocado Salsa There’s nothing better for a summer BBQ appie! Ingredients: 1 mango, peeled and diced 1 avocado, diced (*see below on how to easily dice an avocado) 4 medium tomatoes, diced (roma works best) 1 jalapeno pepper, seeded and minced 1/2 cup chopped fresh cilantro 3 cloves garlic, crushed 1 teaspoon unrefined sea salt 2 tablespoons fresh lime juice 1/2 small red onion, chopped 1 tablespoons olive oil Directions: In a medium bowl, combine the mango, avocado, tomatoes, jalapeno,...
Read MoreEasy Guacamole
Easy Guacamole Ingredients: 2 ripe avocados 1/2 small red onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced 1/4 teaspoon cumin 2 tablespoons fresh cilantro, chopped unrefined sea salt and black pepper to taste Directions: Scoop avocados out of skin and mash in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, cumin, cilantro salt and pepper. Chill for half an hour to blend flavors.
Read MoreFarro and Roasted Butternut Squash
Farro and Roasted Butternut Squash This is one of my all-time favorites, adapted from 101 cookbooks and well worth the effort of dicing the squash! 2 cups farro (Italian wheat) or barley (presoaked), rinsed and drained 2 teaspoons unrefined sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1/2-inch cubes (cut bulbous part off squash then slice skin off with knife) 1 large onion cut into bite-size strips 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup...
Read MoreChickpea Spinach Curry
Chickpea Spinach Curry Ingredients: 2 tablespoons coconut oil 1 onion, chopped 2 cups organic corn kernals (if frozen, defrost first) 1 tablespoon Thai red curry paste unrefined sea salt to taste ground black pepper to taste 2 cloves garlic, crushed 1 inch piece of ginger, grated 1 can organic chickpeas, drained and rinsed (or used dried if you planned ahead!) 1 350g (12 oz) package extra firm organic tofu, cubed 1 bunch fresh spinach, stems removed 1 handful of fresh basil, choped Directions: In a large wok or...
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