Wild Salmon, w/t Fennel and Spinach

(serves 2)

1 medium bulb fennel

2 tsp dijon mustard

1 tsp coconut palm sugar

1/2 cup olive oil

2 tbsp lemon juice

3/4 lb wild salmon

coconut oil

1-inch piece ginger, peeled and grated

1 tsp garlic, minced

1 tbsp black sesame seeds

1 tbsp chia seeds


sea salt

2 tbsp snipped chives

raw spinach

1.  Heat coconut oil over med-hi heat, cook ginger and garlic for about 5 minutes.  Season the salmon with with sea salt and dill, then pan-sear on both sides.

2.  Meanwhile, trim fronds from fennel bulb.  Slice bulb into thin slices, then dice into smaller pieces.

3.  Make dressing: whisk together the mustard, sugar, olive oil, lemon juice and chia seeds.  Add diced fennel and 1 tbsp chopped fennel fronds or dill, toss with dressing.  Season.

4.  Make a bed of raw spinach on a plate.  Top with sliced, pan-seared salmon, and pour olive oil dressing on top.  Sprinkle with black sesame seeds.

Tempeh Fajitas

Tempeh Strip Fajitas
You will need:
Sprouted grain tortillas
Tempeh strips (I prefer the smoky maple flavored)
Coconut oil
Cherry tomatoes
Green onions
Green bell pepper
Vidalia onion
Your favorite herbs and spices, sea salt, fresh ground pepper
1.  Over medium heat, sautee the onions until soft in the coconut oil.
2.  Turn off the heat and add the green bell pepper, the tomatoes, and the green onions.  Let vegetables warm in the pan while it cools, tossing a few times.  Add spices and toss again.
3.  While the vegetables are being warmed, and in a toaster oven or regular oven, gently heat the tortillas with low heat just enough to make them soft, but not toasted. 
4.  Layer the tempeh and goat cheese onto the tortilla.  Add a layer of the vegetables and fold the tortilla in half. 
5.  On a griddle or skillet, dry-cook the tortilla, pressing firmly a few times to flatten it.  Turn over and do the same on the other side. 
6.  Divide into pizza-shape slices and serve with a vegetable side.

Ginger Broth w/t Vegetables

Ginger Broth with Vegetables

2 qts waterCoconut oil1 onion, chopped2-4 inch piece ginger root, depending on thickness, skinned and sliced

6-8 tbsp Bragg’s Liquid Amino3 julienned carrots

2 celery stalks15 asparagus spears1/2 large green bell pepper, dicedBean sprouts

5 parsley sprigs

1.  Cook onions in coconut oil until soft.  Remover from heat,  Meanwhile, bring water to a boil, then add ginger.  Lower heat to med-lo and  simmer for 10 minutes. 2.   Add the Brag’s Liquid Amino, until it tastes right for you.  Test a spoonful at a time, letting it cool before tasting.  3.  Remove from heat, add vegetables and stir.  Garnish with parsley.

Sauteed Broccoli w/t “Hollandaise” Sauce, Adzuki Beans/Brown Rice Salad

Sauteed Broccoli w/t “Hollandaise” Sauce, with Adzuki Beans/Brown Rice Salad

Broccoli recipe:2-3 stems of broccoliLarge handful sugar snap peas1 tbsp Garlic, mincedCoconut oilSea salt1.  Rinse broccoli and cut into 2-4 inch slices, with flat sides long-ways down the stem.2.  Lightly braise the broccoli for about 5 minutes, tossing 2-3 times, in the coconut oil over medium heat, using a lid to keep the heat inside the pot.  Sprinkle the minced garlic and sea salt over the broccoli as needed.“Hollandaise” Sauce:1 tbsp unsweetened coconut flakes1 1/2 tsp coriander seeds2 tsp freshly ground ginger2 tsp garlic, minced1 cup unflavored goat kefir (available at Whole Foods)3/4  tsp turmeric powderSea salt1 tbsp coconut oil3/4 tsp mustard seeds1 vidalia (sweet) onionSpelt flour (optional)1.  Using a pestle and mortar, grind the coriander seeds, ginger, garlic, and coconut flakes into a paste.  Whisk this paste with the kefir and set aside.2.  Heat coconut oil over medium-high in a medium wok or pan.  Add mustard seeds.  When the seeds start to pop, add onion and cook until soft. Add the seasoning mixture and cook for about 1-2 minutes, or until the fragrance is released.3.  Turn heat off, let the pan cool for about 2 minutes, then pour in kefir and whisk while it warms.  Use spelt flour if desired for thickening, season with sea salt.  Serve over broccoli.(This recipe is still being worked on.  An additional ingredient that may give it more “tang” would be a tbsp of lemon juice.)Adzuki Beans/Brown Rice Salad       3/4 cup dried adzuki beans3/4 cup dried brown rice2 tbsp olive oil1 tbsp hemp oil2 tbsp apple cider vinegar1 1/2 tbsp Bragg’s Liquid Amino1 tbsp lemon juice1 tsp ground ginger2 garlic cloves, minced3 green onions, green and white parts diced and separated1 small carrots, thinly sliced2-3 radishes, thinly diced1 tbsp sesame seeds1.  Rinse beans and cook in about 5 cups water for 40 minutes.  Add water if needed while it cooks.  Meanwhile, rinse rice and soak for 30 minutes in hot water.2.   After about 40 minutes, add the rice to the beans, adding additional water if neccessary, and cook for another 30 minutes.3.  While rice and beans are cooking, combine oils, vinegar, Bragg’s Liquid Amino, lemon juice, ginger, garlic, and the white parts of the green onions in a bowl and whisk.  Set aside.4.  When bean/rice mixture is fully cooked (for firmer beans cook for a shorter time, for a “refried” bean texture, cook longer), toss beans/rice with the carrots, radishes, sesame seeds, and the oil dressing.  Garnish with the green parts of the green onions.

Sweet Potato/Chickpea Curry

Sweet Potato/Chickpea Curry

An adapted version of a recipe from:

Williams/Sonoma “Foods Made Fast: Vegetarianism” cookbook, Oxmoor House Publishers.  (no date)

2 tbsp coconut oil

1 medium Vidalia onion

2 garlic cloves, minced

1 tbsp grated ginger

Thai or Jalapeno chile (optional)

1 tbsp curry powder

Sea salt, fresh ground pepper

1 large sweet potato

1 can chickpeas/garbanzo beans

1 can coconut milk

1/2 cup frozen peas

Steamed brown rice

1.  Make the curry base – Heat oil in a wok or large sauce pan.  Cook onion, garlic, ginger, and chile until transluscent (about 4 min). Stir in curry powder and cook for about 30 seconds, stirring constantly.  Season with sea salt and pepper.

2.  Cook vegetables – Add sweet potato, chickpeas, coconut milk, and 1 cup water to the sauce pan.  Bring to a boil and simmer, uncovered, until sweet potato is tender (about 10 min).  Turn off heat, add peas and let sit for about 3 minutes, or until peas are throughly warmed.

Serve over brown rice if desired.