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Issue 115: Bone Nourishers

Salmon Pasta Salad
Serves 4-6

1 large can of salmon, with bones
1 12-ounce package of whole-grain pasta
2 cups finely chopped red or green bell peppers
½ cup chopped onion
2 cups cooked whole-kernel corn
1 Tablespoon basil
sea salt and pepper to taste
1 cup mayonnaise
1 cup whole fat plain organic yogurt
1 large bag of spinach leaves (washed)
grated Swiss cheese
sliced almonds

Cook pasta; drain, cool and set aside. Drain canned salmon and break it into chunks. Place in a large bowl. Add cooled pasta, cooked corn, peppers, onion, basil, sea salt and pepper. Mix gently, but well. Blend together mayonnaise and whole fat plain yogurt. Fold mixture into the other salad ingredients.

Line salad plates with washed spinach leaves and then spoon out the salmon pasta salad over the spinach leaves. Sprinkle with grated Swiss cheese and sliced almonds. Serve.

Recipe courtesy of Extraordinary Health Team

Black Bean Salad
Serves 4-6

2 cups of freshly cooked black beans
½ cup of chopped green onions
2 avocados, peeled, seeded and chunked
¼ cup of fresh basil, chopped
2 fully ripened large tomatoes, chopped
2 cups frozen corn, thawed and drained
¼ cup fresh cilantro, chopped
1 lime, juiced
1 Tablespoon extra virgin olive oil
sea salt, to taste
pepper, to taste
grated mozzarella cheese

Drain the freshly cooked black beans; set aside and cool. After the beans have cooled, use a large bowl and combine the black beans, green onions, avocados, basil, tomatoes, corn, cilantro, juice of one lime, olive oil, sea salt, and pepper.

Chill. Top with grated mozzarella cheese. Serve.

Recipe courtesy of Extraordinary Health Team

Mocha Swiss Almond Smoothie
Serves 2

10 ounces of yogurt, kefir, or coconut milk/cream
1 to 2 raw omega-3 eggs (optional)
1 Tablespoon of extra-virgin coconut oil
1 Tablespoon of flaxseed oil or hemp seed oil
1 to 2 Tablespoons unheated honey
1 Tablespoons of goat’s milk protein powder
2 Tablespoons cocoa or carob powder and 2 Tablespoons raw almond butter or 4 Tablespoons chocolate almond spread
1 to 2 fresh or frozen bananas
½ teaspoon vanilla extract

Combine all ingredients in a high-speed blender and blend until desired texture.

Recipe courtesy of Nicki Rubin


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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