Wednesday, May 16, 2018

Strawberry Rhubarb Crumble Bar

Yield: 8x8 pan

1 cup rolled oats
1 cup almonds
4 medjool dates, pitted
3 tbsp coconut sugar
2 tbsp unsweetened shredded coconut
1/4 tsp cinnamon
1/4 tsp salt
5 tbsp coconut oil, melted

2 cups rhubarb, chopped into 1/2 inch pieces
1 cup strawberries, chopped into 1/2 inch pieces
1/4 cup orange juice
2 tbsp maple syrup
1 tbsp chia seeds

Crumble Topping:
3 tbsp coconut sugar
2 tbsp almond flour
1/4 cup rolled oats
1/4 tsp cinnamon
1 1/2 tbsp coconut oil

1. Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper.
2. Add oats, almonds, dates, coconut sugar, coconut, cinnamon, and salt to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
3. Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
4. Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
5. Bake for 15 to 20 minutes, until the crust is fragrant and the edges are slightly golden brown. Set aside.
6. In the meantime, add rhubarb, strawberries, orange juice, and maple syrup to a medium saucepan. Cook over medium heat until slightly softened and bubbly, about 5 to 10 minutes. Stir frequently to prevent sticking. In the last minute of cooking, add the chia seeds and stir to ensure all the chia seeds are evenly distributed. Remove from heat and set aside.
7. Prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
8. Spoon the strawberry-rhubarb mixture over the pre-baked crust and spread into an even layer. Top with crumble topping and spread evenly to cover fruit.
9. Return pan to the oven and bake for another 15 to 20 minutes or until the fruit is warm and bubbly and the crumble is golden brown.
10. Remove from oven and let cool completely, at least 1 hour. Once cooled, gently lift bars from pan and slice into squares or bars.
11. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

Ginger Lime Salmon

Yield: 2 servings

1 tbsp olive oil
1 tbsp lime juice
1 tsp ginger, grated
1 tsp apple cider vinegar
salt and pepper
2 6oz salmon fillets

1. Preheat broiler to 425F. Arrange an oven rack 6 to 8 inches away from the broiler. Line a rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lime juice, ginger, apple cider vinegar, salt, and pepper.
3. Pat salmon fillets dry. Lay flat, skin side down, on prepared baking sheet.
4. Pour marinade evenly over the salmon fillets. Allow salmon to marinade for 20 to 30 minutes.
5. Broil for 5 to 7 minutes, depending on the thickness of the salmon fillet.

Carrot Radish Slaw

Yield: 3-4 servings

4 carrots
6-8 radishes

1 ripe avocado
1/3 cup tightly packed mint leaves
2/3 cup tightly packed cilantro leaves
1 clove garlic, chopped
1-inch knob ginger, chopped
1 tbsp lemon juice
1 tsp ground turmeric
salt and pepper
3 tbsp olive oil
1 tbsp water

1. Using the grating blade of the food processor, shred the carrots and radishes (or grate by hand). Transfer to a serving bowl.
2. To prepare the dressing, add the avocado, mint, cilantro, garlic, ginger, lemon, turmeric, salt, and pepper to a blender. Combine until the herbs are finely chopped.
3. With the blender running, slowly drizzle in the olive oil and water.
4. Toss the dressing with the shredded vegetables.

Tuesday, May 8, 2018

Turmeric Marinated Salmon

Yield: 3-4 servings

1/4 cup coconut milk
1 tsp turmeric
3 cloves garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tsp molasses
salt and pepper
3-4 thick fillet wild salmon, skin off

1. In a large bowl, combine all ingredients except salmon. Stir well.
2. Add salmon and gently coat thoroughly with the marinade. Cover the bowl and place into the fridge for 30 minutes.
3. Preheat oven to 350F. Line a baking sheet with parchment paper.
4. Place salmon fillets on prepared baking sheet. Pour all marinade over the salmon. Bake for 10 minutes, or until cooked through.

Olive Relish

Yield: 1 cup

1/2 cup pitted black olives
3/4 cup pitted green olives
zest and juice of 1 lemon
1 cup cilantro, roughly chopped
1 cup flat leaf parsley, roughly chopped
1/2 cup olive oil
1 shallot, roughly chopped
2 cloves garlic, minced
salt and pepper

1. Place all  ingredients into a food processor and pulse a few times to combine, keeping it chunky.

Potato, Asparagus, and Bean Spring Salad

Yield: 4 servings

2 cups mini potatoes
1 bunch asparagus, woody ends trimmed
1 handful green beans, ends trimmed
1 can white beans, drained and rinsed
1 stalk celery, fine dice
4 radishes, thinly sliced
1/4 cup green onion, thinly sliced
1/4 cup flat leaf parsley, finely chopped

1 medium shallot, finely diced
3 tbsp sherry vinegar
1 tbsp capers
1 tsp grainy mustard
salt and pepper, to taste
1/3 cup olive oil

1. Place the potatoes in a medium pot and cover with cold water. Bring the water to a boil, then lower heat to a simmer and cook potatoes until they are just tender, about 13 to 16 minutes. Drain and allow them to cool slightly.
2. Fill the pot with water again and bring to a boil. Add a pinch of salt. Cut the asparagus and green beans into bite-sized pieces and add them to the saucepan. Separately boil vegetables until tender, about 2 to 3 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.
3. To prepare the dressing, in a small bowl, combine all dressing ingredients except olive oil. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing.
4. Once you can handle the potatoes, cut them into quarters and place them in a large bowl. Add the blanched asparagus and green beans. Add the white beans, celery, radish, green onion, and parsley as well. Stir to combine.
5. Toss salad with dressing. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

Monday, May 7, 2018

Spiced Sunflower "Special Sauce"

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least one hour
2 tbsp nutritional yeast
1 clove garlic, minced
1/2 tsp turmeric
1 tbsp tomato paste
1 tbsp apple cider vinegar
1/2 tsp cumin
1/2 tsp chili powder
1 tsp maple syrup
1/2 cup water
1 tbsp olive oil
1/4 cup fresh lemon juice
salt and pepper, to taste
hot sauce, to taste

1. Combine all ingredients in an upright blender and blend on high for a full minute, or until completely smooth. If the sauce seems too thick, blend it with an extra splash or two of water until it is at the consistency desired. Scrape the sauce into a glass jar, seal it tight, and store in the refrigerator for up to 1 week.