Wild Salmon with Lemon, Garlic, & Thyme

Heidi ReiswigMar 21 2018

Wild Salmon with Lemon, Garlic, & Thyme Ingredients 2 pounds wild Alaskan salmon fillets ¼ teaspoon sea salt or Herbamare 2 teaspoons dried thyme ½ teaspoon freshly ground black pepper 3 to 5 garlic cloves, crushed 2 tablespoons extra-virgin olive oil 1 lemon, cut into slices Instructions Preheat the oven to 400°F. Rinse the salmon under cool running water and pat dry. Place the fillets, skin side down, in a glass baking dish. Sprinkle with sea salt, dried thyme, and pepper. Rub in the crushed garlic then drizzle with the olive oil. Place the lemon slices on top of the salmon. Bake for 10 minutes per inch of thickness. To avoid overcooking, it is best to take the salmon out just before it is cooked through because it will continue to cook after you take it out of the oven. Yield: 4 to 6 servings The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, pg 318

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Beet, Kale, and Walnut Salad

Heidi ReiswigMar 21 2018

Beet, Kale, and Walnut Salad Salad 3 to 4 beets, peeled and cubed 1 bunch kale, rinsed and chopped 1 cup raw walnuts, lightly roasted ½ cup organic feta cheese (optional) freshly ground black pepper (optional) Dressing 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 2 tablespoons finely chopped fresh basil ¼ teaspoon sea salt Instructions Preheat the over to 350°F. To prepare the salad, place the cubed beets in a steamer basket over about 2 inches of water in a 2- or 3-quart pot. Place a lid on the pot and cook over medium heat for 10 to 15 minutes or until tender. Transfer to a bowl to completely cool. Place the chopped kale into the steamer basket and steam for 5 to 10 minutes, or until tender but still bright green. Transfer to the bowl with the beets. Spread the walnuts out on a small glass baking and roast in the oven for 12 to 14 minutes. Let cool completely. Transfer to the bowl with the beets and kale. To make the dressing, whisk together all the ingredients in a small bowl. To assemble the salad, pour the dressing over the beets, kale, and walnuts, and toss to coat. Top with the feta cheese and freshly ground back pepper if desired. Yield: 4 to 6 servings The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, pg 224

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Fragrant Lentil Soup

Heidi ReiswigMar 21 2018

Fragrant Lentil Soup Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, chopped 4 garlic cloves, crushed 3 large carrots, diced 1 tablespoon dried thyme 1 teaspoon garam masala 2 cups green lentils, rinsed and drained 8 cups vegetable stock or beef stock 2 cups chopped tomatoes 4 cups baby spinach leaves 1 to 2 teaspoons sea salt or Herbamare 2 tablespoons red wine vinegar Instructions Heat the olive oil in a 6-quart pot over medium heat. Add the onion and sauté for 5 minutes, or until soft. Add the garlic, carrots, thyme, and garam masala and sauté for another 5 to 7 minutes more. Add the lentils and water, cover the pot, simmer for 35 to 40 minutes. Add the tomatoes, spinach, sea salt, and red wine vinegar and simmer for 10 minutes more. Yield: 6 servings Tip: if you are gluten-sensitive be sure to sort through your lentils and pick out any gluten grains, then rinse the lentils very well. Lentils can be cross contaminated with gluten grains during growing and processing. The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, pg 191

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