Month: July 2014

Magical Pink Crystals

Only these beautiful mountains can create pink crystals known as the one and only Himalayan Salt. Salt is one of the most basic food seasoning used, but our modern refineries have chemically altered it’s composition turning it into a hazard for our body. Table salt is bleached and heated to extreme temperatures that destroys it’s essential mineral value. “The body must sacrifice a tremendous amount of energy and up to 23 times the cell water to neutralize the damaging effect” Our lakes and oceans have become intoxicated with mercury, PCBs and oil spills making even the alternative (sea salt) also a hazard. Pink salt is one of the few remaining forms of salt that has remained pure over time. The red, pink, and white hues are an indicator of it’s abundant trace minerals present along with energy-rich iron content. TABLE SALT VS. HIMALAYAN SALT Craving salty food means you’re low in the essential trace minerals so go ahead and add some pink Himalayan salt to your next dish – happy cooking! References

Balsamic Roasted Beets & Orange Marinated Chicken

Pre-heat the oven to 400 degrees  Balsamic Roasted Beets 2 Medium size beets 2 tsp. Balsamic vinegar 1 tsp. Maple syrup Pinch of salt and pepper Wash, peel and slice the beets Toss in a bowl and add the rest of the ingredients to marinate Line a pan with aluminum foil and spread beets out evenly Cover the pan with aluminum foil and place in oven for 20 minutes Remove from oven and place on top of leafy green mix Orange Marinated Chicken 1 Orange 1 tsp Oregano 1 tsp Mango Chipotle seasoning 1 tsp Dried rosemary leaves On a cutting board sprinkle the seasonings onto the chicken breast Line pan with aluminum foil Cut the orange into thin slices and spread onto the pan. Place the chicken over top the sliced oranges Cover pan with aluminum foil (keeps the moisture in and prevents the chicken from becoming dry) Bake for roughly 40minutes Remove and place over roasted beets Add extra balsamic vinegar to the entire dish as a dressing (to taste)  

Tropical Blueberry Spinach Salad with Lemon-Herb Salmon

Fresh light meals are wonderful for the summer weather; they fill you up yet leave you feeling light! I was in a tropical, tangy mood – sweet, but refreshing so for the salad there’s spinach leaves with 1 orange, 1 peach and a handful of blueberries topped off with a home made blueberry vinaigrette. You can find the recipe for it under “Sauces”. Lemon-Herb Salmon Serving: 3 oz.  Pre-heat oven to 400 degrees Line the pan with aluminum foil Cut 1 lemon into thin slices and spread out throughout the pan so the salmon can be placed on top Season with oregano and basil Place in oven and cook for roughly 30mins

Blueberry Vinaigrette

Ingredients Serving: 1.5 cups 1 cup blueberries 2 tbsp organic balsamic vinegar 2 tbsp organic white wine vinegar 1/3 cup almond oil 2 tbsp maple syrup Pinch of himalayan salt to taste Blend together and serve as dressing over a berry or tropical salad. You’ll have lots left over so place the rest in a jar and refrigerate!

Arugula Salad with Raw Sesame Seed Dressing

I think I’ve been having too much (vegan) asian food lately which is what inspired me to make this salad. I wanted to make a homemade raw light version of the sesame seed dressing that could be enjoyed guilt-free so here it is! Sesame seed sauce: 1/2 Green apple cored & peeled 1/2 Asian pear cored & peeled 1 Lime juice 1/4 of Lemon juice 1/2 tsp Grated ginger 3 tbsp Wheat free soy sauce (Shoyu) 2 tbsp Sesame seeds Directions: Blend all ingredients in a food processor till smooth and set aside. Play around with the amount of wheat free soy sauce that you wish to add depending on your taste buds. To make the salad combine Arugula leaves, cucumber, 2 red radish, 1/4 of an avocado, handful of bean sprouts and topped off with 5 blended almonds. Note: For the sprouts make sure you steam them because they could be contaminated with E.coli and other bacteria! Steam or boil them for about 5 minutes just to be on the safe side. Hope that didn’t scare you off because …

Rainbow Bowl

Ingredients: Arugula green mix with carrots, radishes, tomatoes, cucumber, steamed asparagus and bean sprouts, white beans for a complete source of protein and some healthy avocado fat all topped with organic soy sauce, tahini, pure chipotle and lastly sesame seeds Salads have always been a favourite of mine and  the combinations of veggies are endless and full of nutrition. When created with a balance including protein and healthy fats  it makes the perfect filling lunch!