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Issue 122: Omega-3s for All!

Fresh Ceviche
Serves 6 

6 fresh wild salmon or tuna fillets
3 cups fresh lime juice
1 cup fresh-squeezed orange juice
6 organic Roma tomatoes, chopped
1 white onion, chopped
¾ cup of pitted green olives
2 jalapeño peppers
4 sprigs of cilantro
1 cup of organic catsup
4 Tablespoons of raw apple cider vinegar
freshly ground pepper and sea salt, to taste
3 avocados, sliced (for topping)

Cut the salmon or tuna fillets into small cubes and place them in a large bowl. Pour 2 cups of the lime juice over the fish. Cover and let stand in the refrigerator for two hours. While the fish is in the refrigerator, chop up tomatoes, onion, green olives, jalapeño peppers and cilantro. Set aside.

After two hours, take the fish out and rinse it well. Place the fish in a clean bowl. Add the chopped ingredients and mix well. Add the remaining lime juice and the orange juice. Mix well. Add the apple cider vinegar, catsup, and pepper and salt. Mix well and place back in the refrigerator for about an hour. After an hour, serve the ceviche in a serving bowl or individual bowls. Top with sliced avocados and serve with organic flaxseed crackers for additional omega-3s. (Note: Serve and eat immediately. Fish should not remain at room temperature for longer than 15 minutes.)

Mango-Tuna Salad
Serves 4

4 6-ounce wild tuna steaks
extra virgin coconut oil
1 large mango, pitted, peeled and cut into ¼-inch strips
½ cup of red onion, thinly sliced
1 red bell pepper, thinly sliced
4 Tablespoons fresh cilantro, chopped
2 Tablespoons RAW apple cider vinegar
2 Tablespoons extra virgin olive oil
1 Tablespoon flaxseed oil
sea salt and freshly ground pepper, to taste

Mix the mango, red onion, red bell pepper, cilantro, vinegar, olive oil and flaxseed oil in a large bowl. Sprinkle with sea salt and pepper, to taste. Melt the coconut oil and brush the tuna with the coconut oil and broil until the fish is opaque in color or about 4 minutes per side. Divide the mango salad on 4 salad plates. Top with tuna when it’s finished cooking. Serve.

Strawberries & Flaxseed Shortcake
Serves 10-12

12 cups fresh organic strawberries, rinsed and sliced
2/3 cup rapadura
4 cups flaxseed flour
¼ cup flaxseeds, ground
½ cup rapadura
1 Tablespoon baking powder
1 teaspoon sea salt
2 cups organic, cultured butter
4 eggs, beaten (free-range, organic)
3 cups whole organic milk

In a large mixing bowl, stir together the strawberries and 2/3 cup rapadura and set in the refrigerator. Mix together the flaxseed flour, ground flaxseeds, ½ cup rapadura, baking powder and sea salt. Cut in the butter until the mixture is coarse and crumbly. Combine the eggs and milk and slowly add to the dry ingredients until it is moist. Spread the shortbread mixture into a large baking pan (12 x 16 ) or two smaller baking pans and bake at 425 degrees Fahrenheit for about 30 minutes. Cool. Slice shortcake and top with strawberry mixture. Top with whipped cream, if desired.

Recipes courtesy of Extraordinary Health Team


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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