Seeds of Change Jalfrezi Sauce
Brown Rice (I like the Lundberg's short grain organic brown rice)
2 cups Broccoli
1 medium Yellow Squash
1/2 chopped Red Onion
2 cloves chopped Garlic
3/4 cup Cherry Tomatoes
2-3 tablespoons of cooking oil of choice - I use hemp oil or olive oil for low heat stir frying
*all organic vegetables
Cook rice per package instructions
Add oil, garlic and onion to saute pan and heat on medium flame for roughly 2 minutes, add broccoli and squash until tender but not too soft. Add tomatoes last, sauteing for 1 minute.
Add Jalfrezi sauce to vegetables mixing until sauce is just simmering.
Serve vegetables and sauce over rice and enjoy!
*You can also add your favorite fish to this recipe
Super Energy Salad
4 Cups chopped green cabbage
1/2 cup chopped fresh Parsley
3/4 cup cherry tomatoes, halved
For the dressing:
2 cloves garlic
Juice from 1 lemon (approximately 1/4 cup)
1/4 cup Tahini Sauce (I use Raw Tahini but either is fine)
Pinch of good sea salt to taste
*best to use organic ingredients
Blend dressing ingredients until smooth, add a few tablespoons of water to thin if necessary. Toss cabbage, parsley and tomatoes together in large mixing bowl, add dressing and stir. Chill before serving to allow flavors to settle.
*This is a great salad to eat alone, in a wrap or would taste fabulous on a a fish sandwich - be creative!
**Recipe adapted from Jennifer Thompson's Healthy Bliss newsletter
Healthier and Tastier than Chex Mix, Snack Mix
6 Cups Multigrain Cereal (I used Barbara's Multigrain Shredded Spoonfuls recently and loved it)
1 Cup Pepitas
1 Bag Stacey's Bagel Chips
1 1/2 Cup of Newman's Own Pretzel Nuggets
2 Cups Peanuts
2 Tablespoons homemade Worcestershire Sauce (there are several recipes for this online and of course store bought works fine too, just not quite as pure)
Approximately 4 Tablespoons Butter or Earth Balance Vegan Spread
Celery Salt to Taste
Garlic Powder to Taste
Melt Butter, Worcestershire, celery salt and garlic powder in small pan on stove. Mix all dry ingredients in large mixing bowl. Stir in melted sauce. Poor into large roasting pan or glass baking dish and bake in oven at 325 degrees for 30-45 minutes depending on desired crispness. Stir every 10 minutes while baking. Allow 15 minutes to cool before enjoying.
*Kids LOVE this!
*Kids LOVE this!
I made a wonderful salmon and vegetable dish served over whole wheat linguini last night that my entire family loved. It took all of 40 minutes to prepare and voila - dinner!
2 lbs. wild, sustainably caught Salmon Filet
Lemon
Onion
For the Marinade:
Tamari or good Soy Sauce
Olive Oil
1 clove chopped Garlic
Grade B Maple Syrup (B is best but A works too)
Cayenne Pepper
Sea Salt
Black Pepper
Mix 1/4 cup soy sauce with 3 tablespoons maple syrup in large mixing bowl. Add 2 tablespoons olive oil, a dash of cayenne, salt and pepper and mix well. Place salmon in bowl and making sure to cover well with marinade and let sit for a few minutes flesh side soaking in liquid.
Place salmon in glass baking dish, brush small amount of marinade over the fish, squeeze juice from a few slices of lemon over salmon, slice onion and place in dish on and around fish. Drizzle a bit more maple syrup over fish before baking.
Bake in oven for 20-30 minutes at 350 degrees (time depends on thickness of fish - avoid over cooking salmon. You will know it is done when the fish has a translucent color in the middle and is a bit flaky). Remember that the fish will cook a little more when taken out of the oven so best to take out sooner than later!
Sauteed Vegetables
Red, green and yellow peppers
Red Onion
2 cloves Garlic
Hot Chili Oil
Chop vegetables and saute in chili oil over medium heat for 3-5 minutes or until tender
1 lb Whole Wheat Linguini Noodles cooked al dente
Prepare Salmon first, once in oven start preparing linguini. Next chop vegetables and save sauteing for the last few minutes. Serve Linguini topped with a portion of Salmon filet. Top with a portion of sauteed vegetables making sure to include chili oil from pan for great flavor.
