Beruflich Dokumente
Kultur Dokumente
2 green apples 3 stalks celery 1 leaf lacinato kale 1 leaf Swiss chard cabbage 1 head broccoli medium cucumber lemon, peeled
MANGO SMOOTHIE
1 cups soy-free almond milk cup coconut water 2 leaves kale or Swiss chard, coarsely chopped avocado cup mango chunks cup ice
ENERGY SMOOTHIE
1/4 cup almond butter 1 tsp. ground cardamom 1 cups water 1 cup frozen peaches 1-2 tsp agave syrup cup ice
1. Put onion, fennel, and lemon juice in a medium saucepan and cover with one inch of water. 2. Bring to boil and simmer for 5 minutes. 3. Remove from heat and put in the 2 portions of fish, seasoned with sea salt. 4. Sprinkle with capers and parsley and cover the pan. 5. Simmer for about 8 to 10 minutes, until fish is almost flaky. 6. Place the vegetables in the bottom of a shallow bowl and the fish on top, drizzle with olive oil and sprinkle with fresh parsley. Serve one cup of steamed brown rice per person on the side, if desired.
7. Pull the sides of the parchment together like a calzone. Fold paper over and crinkle together to seal. 8. Place each package on a baking tray and place in the lower third of the oven. 9. Bake for 12 to 15 minutes; the paper will puff up and brown lightly. 10. Remove from oven and place on plates to serve. Open packages at the table.
2 (5 ounce) portions of wild salmon 2 tablespoons fresh pesto ROAST SALMON WITH BROCCOLI RAAB 1 bunch asparagus, woody ends trimmed off AND QUINOA 4 cups mesclun greens or arugula 2 (5 oz.)wild salmon, seasoned with tsp sea salt Extra virgin olive oil 1 bunch of broccoli rabe, washed, stalks trimmed and Lemon split lengthwise FOR THE PESTO : 2 cloves garlic, sliced lengthwise 2 bunches fresh basil, washed and leaves pulled from the 2 tablespoons extra virgin olive oil hard stalks 1 cup cooked quinoa cup pine nuts 1. Heat oven to 400 F. cup extra virgin olive oil 2. Heat a skillet and add 1 tablespoon of the olive oil. 1 clove garlic 3. When oil is hot, add salmon and sear on one side for 3 Sea salt for seasoning minutes. Flip over, sear other side for 1 more minute, 1. To make the pesto, place basil, pine nuts, and garlic in then remove from pan. a food processor and process on medium. 4. Place on baking tray and place in oven for 7 to 8 2. Drizzle in the olive oil while the motor is running. minutes. 3. Season with salt. 5. Drain excess oil from skillet, heat skillet again, and 4. If it is too thick, add a small amount of pure water add the remainder of the olive oil. (1/4 cup at most). 6. Saut the garlic for 1 minute. 5. Set aside in a bowl. 7. Turn heat down to medium. Place broccoli rabe in 6. Turn grill on high. If you dont have a grill, use your pan, add cup water, cover, and steam for 2 minutes. ovens broiler. 8. Serve the greens on a platter with the salmon on top. 7. Brush each piece of salmon with olive oil and season with salt and pepper. Serve quinoa as a side dish. 8. Do the same with the asparagus. 9. Grill the asparagus first, for 2 minutes on each side. HALIBUT BAKED IN PARCHMENT WITH Set aside. OLIVES AND THYME 10. Grill the salmon for 3 minutes on each side. 2 (5 oz) portions of halibut 11. Prepare the salad. Place the greens in a bowl, toss cup of pitted, halved kalamata olives with olive oil, salt, and lemon juice. 2 sprigs of thyme 12. Place on two plates. 1 lemon, sliced thinly in discs, skin on 13. Arrange the asparagus nicely on one side and the 1 zucchini, sliced thin diagonally salmon on the other. 2 tablespoons extra virgin olive oil 14. Drizzle 1 tablespoon of pesto over the top of each Sea salt piece of salmon. Parchment paper cut into two 12-inch circles 15. Serve while the salmon is still warm. 1. Heat oven to 425 F. 2. Brush each parchment sheet with oil. 3. Place one piece of halibut in the middle of each sheet. SNAPPER COOKED WITH OLIVES, LEMON, AND FRESH THYME, SERVED 4. Season with sea salt. 5. On top of the fish place three thin slices of lemon and WITH SWISS CHARD three slices of zucchini between the slices of lemon, then 2 (6 oz) filets of snapper, pin bones removed top with a sprig of thyme. cup capers 6. Sprinkle the olives over the top and drizzle with olive Grated zest from one lemon oil. 2 sprigs of thyme
1 tablespoon extra virgin olive oil Sea salt 4 cups of Swiss chard, washed and roughly chopped 1. Heat the oven to 425 F. 2. In a baking dish, place the snapper, grated lemon zest, capers, and thyme. 3. Drizzle olive oil over the top. 4. Season with salt and pepper. 5. Cover with foil. 6. Bake for 15 minutes, then remove from oven. 7. Heat a saut pan and add 1 tablespoon olive oil. 8. When hot, add the Swiss chard; cover and let steam for 2 minutes. 9. Serve the fish on a bed of chard. 10. Spoon juices and capers over the fish. Garnish with a sprig of fresh thyme.
ROAST CHICKEN WITH BALSAMIC VINEGAR, GARLIC, AND ROSEMARY WILD RICE PILAF
Cook chicken breasts with skin on for flavor, then remove skin before eating. 2 chicken breasts 2 cloves garlic, sliced thinly lengthwise 1 cups balsamic vinegar 2 tablespoons minced rosemary 2 tablespoons extra virgin olive oil 1 teaspoon sea salt 2 cups cooked wild rice, made with a vegetable stock 2 scallions, thinly sliced cup cilantro, chopped cup fresh mint, chopped cup sunflower seeds, soaked for 2 hours 1. Heat oven to 425 F. 2. In a small saucepan reduce the balsamic vinegar by simmering and stirring occasionally until it becomes the consistency of a syrup. 3. Add the garlic and rosemary and simmer for 2 minutes more. Set aside. 4. Brush the chicken breasts with olive oil and salt. 5. Place on a baking tray and roast in oven for 10 minutes. 6. Brush with generous amounts of balsamic mixture. 7. Turn the oven down to 375 F and roast for a further 10 minutes. 8. Brush again with balsamic mixture and cook 2 minutes more. 9. Remove from oven and let cool slightly, and remove the skins. 10. To make the pilaf, place chicken, rice, scallions, cilantro, mint, and sunflower seeds in a bowl. 11. Mix together and season with salt and pepper.
2. Put all ingredients except chicken and salad greens in a bowl, and toss together with quinoa, adjust seasoning to taste. 3. Mound half this quinoa salad on each plate. 4. Make a bed of salad greens next to quinoa and place the sliced chicken on top.
2. Make a paste of garlic, Dijon mustard, and parsley. 3. Generously cover the lamb with the paste and season with salt and pepper. Let sit for half an hour on a baking tray to let meat absorb flavor. 4. Place in oven, uncovered, for about 15 minutes. Turn the meat. 5. Cook for another 5 minutes. Meat should be medium done. 6. Let rest for 5 minutes, then slice into about 1/8-inch slices with a sharp knife. 7. Prepare the salad. In a bowl, toss the spinach with the olive oil and lemon. 8. Place salad on 2 plates and add the olives. 9. Arrange the lamb slices over the spinach and serve.
pound asparagus teaspoon salt 4 lamb chops or 1 rack of lamb (about 7 chops) Fresh rosemary, finely chopped 2 cloves garlic, finely chopped 1 tablespoon extra virgin olive oil Salt and ground pepper 1 tablespoon Dijon mustard 1. Trim the woody ends off the asparagus. You may also peel off about 1-inch of the tough green fibrous sheath from the base of the asparagus stalks with a vegetable peeler. 2. Put 1-inch of water and teaspoon sea salt in a saucepan and bring to the boil. 3. Place asparagus in the pan and steam for about 3 minutes, until tender but not soft (al dente). Drain and set aside. ALMOND-CRUSTED CHICKEN BREAST 4. Make a paste of the olive oil, rosemary, garlic, and WITH SPINACH Dijon mustard. Make a coarse paste of cup roasted, unsalted almonds, 5. Brush the lamb chops with the paste. 1 garlic clove, tsp of coarse salt, and 3 Tbsp e.v.o.o. in 6. Using high heat, grill, saut, or broil the lamb chops food processor. Rub onto 2 seasoned boneless, skinless for 3 to 4 minutes on either side for medium-rare. chicken breast halves. Roast in 425F until cooked 7. Remove from the heat and allow to rest. through, 15 to 18 minutes. Slice and serve on baby 8. Place asparagus on a plate and arrange the lamb spinach with lemon wedges. chops. For a delicious additional flavor note, roast some garlic PARSLEY AND MUSTARD - FLAVORED cloves in a small oven-proof dish at 350 F for 30 minutes LAMB LOIN AND SPINACH SALAD and serve with lamb chops. 2 pieces of trimmed lamb loin, about 4 oz. each cup Dijon mustard COCONUT ENERGY BARS 1 clove garlic, minced 4 cups dried coconut flakes, plus an additional cup 1 cup parsley, chopped fine cup raw sunflower seeds Sea salt and black pepper, to taste cup dried figs, chopped 4 cups of baby organic spinach 1/3 cup agave syrup cup black Mediterranean olives cup hemp seeds 2 tablespoons olive oil cup raw pumpkin seeds 1 tablespoon lemon juice Pinch of sea salt 1. Heat the oven to 425 F.
In a high-powered blender, puree on high speed the 4 cups of dried coconut flakes until warmed and melted (a coconut butter consistency). Use a spatula to scoop out the coconut butter into a mixing bowl. Next, mix in the remaining ingredients. Use parchment to line a bread loaf pan, and pour in mixture. Refrigerate until hardened.