I went down to Pike Place on Sunday and bought the MOST DELICIOUS smoked king salmon from City Fish. If you're eating meat/poultry/fish on your cleanse, go for organic, grass-fed, free-range, etc (avoid the factory-farmed meats that have been fed hormones and antibiotics). Wild-caught Alaskan salmon is the best fish. This week I'm making two delicious dishes to munch on for lunches and dinners: Green Noodles and Chickpea Tagine. Recipes below. ![]() Green Noodles (Adapted from Chocolate Covered Katie) Makes 4 servings 1 T minced garlic 1 1/2 T fresh ginger, grated 1 cup fresh cilantro, loosely packed 1 t turmeric 1/2 t salt 1 t vegetable or coconut oil 15oz can coconut milk 1/4 cup water 2 T honey 2 T lime juice Sauce: Puree ingredients above in a blender, then transfer to a small saucepan. Bring to a boil, then lower heat and simmer 15 minutes. 1 box spinach or 1 bunch kale 1 T minced garlic 1-2 T olive or coconut oil 3 T Braggs liquid aminos (or other gluten-free soy sauce alternative) 2 T water 6 cups broccoli, cut small 4-6 servings brown rice noodles (not the pad thai kind, but a spaghetti-size noodle) avocado, for garnish
![]() Chickpea Tagine (Yoga Journal) Makes 4 servings 2 T olive oil 1 small onion, thinly sliced 3 cloves garlic, minced (1 T) 2 14.5-oz. cans chickpeas, rinsed and drained 3 medium carrots, peeled and sliced into thin rounds ¼ cup dried currants or raisins 1 t each ground turmeric, cinnamon, cumin ¼ t cayenne pepper 2 t honey finely chopped parsley, for garnish
I serve mine over a brown rice, mung bean mix. To prepare this, soak about 1/4 cup mung beans (4 hrs - overnight). Rinse soaked beans and add enough brown rice to equal 1 cup. Put rice/mung beans into a small sauce pan and cover with 2 cups vegetable broth. Bring to a boil, reduce to simmer, and cook 45-50 minutes.
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AuthorI am a lifetime learner and researcher in happy, healthy, fun living. Archives
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