If you are looking for a tropical treat than you will love this smoothie! It can easily be modified to add additional fruit (coconut, mango, oranges) to give it a flavor boost. This is one of my favorites.
4 ice cubes
1/4 fresh pineapple – peeled, cored and cubed
1 large banana – cut into chunks
1 C pineapple or apple juice
Place all items in the blender and puree until smooth
Halibut contains inflammation-reducing omega-3 and Vitamin D. This is a great recipe to try for a new take on halibut.
1 T extra virgin olive oil
3 medium garlic cloves, chopped
1/2 C dry white wine
3 C grape tomatoes, halved
1/2 C Kalamata olives, pitted and halved
1 jar marinated artichokes, drained
1 1/2 C low-sodium chicken broth
1 1b. skinless Pacific Halibut filets
1 T fresh thyme, chopped
1/4 C pine nuts
Salt and pepper to taste
Heat oil in skillet over medium-high heat. Add garlic and cook about 1 minute. Add wine and let simmer until reduced by half, then add tomatoes, olives, artichokes and broth. Bring to a simmer and stir about 8 minutes, or until tomatoes begin to break down. Add thyme.
Season fish with salt and pepper and place in the skillet. Cover, reduce heat to low and let simmer about 4 minutes, until fish is cooked through. Place fish in shallow bowls and sprinkle with pine nuts before ladling sauce on top.
Orange, grapefruit, carrots and a touch of ginger are found in this morning juice.
- 1 ruby grapefruit
- 1 orange
- 2 carrots
- 1/2 inch (1 cm) piece of ginger
- Wash all produce well.
- Peel the orange and grapefruit.
- Add all ingredients through juicer and enjoy
Note: When taking medications it is always important to check if they are contraindicated with grapefruit as it can impair their effect.
This is a great recipe I had at Nourish Sequim here in Sequim WA a few years ago and thought I would share it with you. We are blessed to have fresh organic produce locally and it just makes this salad even better!!
zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
½ teaspoon coarse salt
¼ cup fresh orange juice
2 tablespoons water
3 tablespoons tahini
½ small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 ½ cups)
2 scallions, thinly sliced on the diagonal
½ cup chopped fresh parsley
1. In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.
2. Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.
Makes 4-6 servings. Messy Apron Recipe
Now that spring has arrived I wanted to share with you my favorite Roasted Beet Salad! You can modify this in so many ways, but here is the basic (and YUMMY) recipe.
9 small red beets, roasted, cooled and peeled
1 T olive oil
1 t butter
1 C roasted pecans (or walnuts if you prefer)
2 1/2 T honey
salt and pepper to taste
Prepare Beets: Wash beets then wrap in foil and bake at 400F for 60-75 minutes until tender. Remove and cool. Once cooled, peel and slice.
Prepare Pecans: In a saute pan, heat oil and butter to melted consistency. Add pecans, stir and cook for 2 minutes. Add honey, salt and pepper while cooking for another 4 minutes, stirring continuously. Remove from heat and cool.
Ginger Vinaigrette Dressing Ingredients
1 T grated ginger
Salt and pepper to taste
1 1/2 T minced fresh chives
2 T balsamic or red wine vinegar
4 1/2 T olive oil
Prepare: Place all items in a blender and mix well.
Lay greens on a platter (spring mix is my favorite) and place sliced beets on top. Drizzle with vinaigrette and sprinkle pecans over the top. Serve. I like to add either Feta or Goat cheese over the top.