Extraordinary Health Magazine Volume 41 - Page 17

Salmon , Asparagus and Pasta Salad
Makes : 4 meals ORGANIC INGREDIENTS : 4 6-oz . fillets of salmon 2 bunches of asparagus 8 oz . bean pasta ( such as Banza ) 1 red bell pepper 1 yellow bell pepper ½ cup orange cherry tomatoes
DRESSING :
• 1 scoop Garden of Life Collagen Peptides ( Optional )
• ½ cup extra virgin olive oil
• 2 lemons juiced
• 2 garlic cloves finely chopped
• 3 Tbsp . parsley chopped
• 1 tsp . honey
• 1 tsp . Dijon mustard
• ½ tsp . salt
• ¼ tsp . black pepper
PREPARATION : First , cook pasta , drain and set aside . Next , whisk together all dressing ingredients and set aside . To make the salmon and asparagus , line a baking sheet with foil and then place salmon fillets on top and arrange asparagus around the salmon . Drizzle olive oil over everything then sprinkle salt and pepper over everything . Brush some of the dressing on the salmon . Bake at 450 for 12-15 minutes ( if you want a more charred top on the salmon , broil for an additional 2 minutes ). While that is cooking , make the pasta salad . Chop the bell peppers into bite sized pieces and slice the cherry tomatoes in half . Add those into a large bowl with the pasta and then add the remaining ingredients and toss . Divide the salmon , asparagus and salad into 4 equal containers and have 4 meals for the week ! Garnish with chopped tarragon or parsley . Remove from oven and let cool for about 5 minutes before serving .
Vegan Minestrone
Serves : 8 ORGANIC INGREDIENTS :
• 4 cups vegetable broth
• 2 cups water
• 2½ cups strained tomatoes ( BioNature ) or pureed canned tomatoes
• 2 - 14.5 oz . cans cannellini beans or garbanzo beans
• 1½ cups chopped carrots
• 2 cups broccoli florets
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 russet potato , peeled and cut into bite sized chunks
• 1 zucchini , cut into bite-sized chunks
• 1 medium yellow squash cut into bite-sized chunks
• 1 - 14.5 oz . can of diced tomatoes
• 3 garlic cloves , minced
• 2 Tbsp . Garden of Life extra Virgin Coconut Oil
• 1 Tbsp . extra virgin olive oil
• 2 tsp . sea salt
• 2 tsp . dried Italian herbs
• 1 tsp . black pepper
• 2 bay leaves
PREPARATION : In a large pot , heat oils then add carrot , onion , garlic and 1 teaspoon of sea salt and sauté for about 7 minutes . Add in zucchini , squash and celery and sauté another few minutes . Add remaining ingredients and bring to a low simmer . Cook on low heat for at least 40 minutes before serving . Remove bay leaves and garnish with micro greens or cilantro and lemon wedges . Soup lasts one week in refrigerator or one month in freezer . meals for the week ! Garnish with chopped tarragon or parsley . Remove from oven and let cool for about 5 minutes before serving .
Cauliflower Steaks with Tomato Chutney
Serves : 4 ORGANIC INGREDIENTS :
• 1 large head of cauliflower
• Extra virgin olive oil
• Salt and pepper
FOR CHUTNEY :
• 4 cups cherry tomatoes
• ½ purple onion
• ¼ cup raisins
• ¼ cup apple cider vinegar
• 1 scoop Garden of Life Collagen Peptides ( optional )
• 2 tsp . coconut palm sugar
• 1 ½ tsp . sea salt
• ½ tsp . red pepper flakes
• ½ tsp . ginger powder
• ¼ tsp . black pepper
• ¼ cup chopped parsley
PREPARATION : To make the tomato chutney , first cut the cherry tomatoes in half . Next , chop onion then add all chutney ingredients into a pot and bring to a low boil and let cook for 30 minutes . Once the liquid has reduced , use an immersion blender to break down tomatoes and onions . ( If you don ’ t have an immersion blender , just chop tomatoes and onions into smaller pieces before putting them into the pot .) To make the cauliflower steaks , first remove the green leaves from the cauliflower . Next , cut 4 horizontal pieces of “ steak ” then place them on a foil lined baking sheet . Sprinkle olive oil , salt and pepper onto both sides of the cauliflower then cover with foil . Bake for 5 minutes at 500 degrees , then remove foil and bake for another 10 minutes . Flip cauliflower then bake another 8 minutes then remove from oven and sprinkle parsley on top , and serve with tomato chutney .
Extraordinary Health • Vol 41 15