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Issue 155: This & That









Mediterranean Catch of the Day



Mediterranean Catch of the Day
Serves 4

Ingredients:
4 8-ounce mahi mahi fillets or other fish fillets
2 Tablespoons extra virgin coconut oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup thinly sliced leeks, white parts only
2 garlic cloves, minced
1/3 cup extra virgin olive oil
2 Tablespoons fresh parsley, minced
2 Tablespoons fresh oregano, minced
2 Tablespoons fresh rosemary, minced
1/3 cup fresh lime juice
2 small tomatoes, diced
½ cup of Kalamata olives, pitted and sliced
freshly ground black pepper, to taste
1 cup crumbled feta cheese

Directions:
Rinse mahi mahi fillets under cold water and pat dry. In a heavy-bottomed skillet, sauté bell pepper slices, leeks and garlic in coconut oil until tender. In a small bowl, combine olive oil, parsley, oregano, rosemary and lime juice. Set aside.

Coat a 13 x 9 x 2 baking dish with coconut oil. Place mahi mahi fillets in baking dish. Pour olive oil mixture over the mahi mahi. Place cooked bell pepper mixture on top. Arrange tomatoes and olives over the fish. Sprinkle with black pepper. Cover and bake at 425 degrees for 15-20 minutes or until fish flakes easily with a fork. Sprinkle feta cheese on top during the last 5 minutes of baking. Serve.

   

 

 




Eggplant Extraordinaire



Eggplant Extraordinaire
Serves 6

Ingredients:
2 medium eggplants, cut into ½-inch slices
1/3 cup quinoa flour
2 Tablespoons extra virgin coconut oil
2 cups fresh tomato sauce (see recipe below)
1 Tablespoon fresh oregano
1 Tablespoon fresh parsley
2 cups organic mozzarella cheese, grated
1 cup organic Parmesan cheese, grated
black pepper, to taste

Directions:
Preheat oven to 400 degrees. Make the fresh tomato sauce and set aside. Slice eggplant into ½-inch slices; roll eggplant slices into quinoa flour and sprinkle with black pepper until all eggplant slices are covered. In a heavy bottomed pan, heat the coconut oil over medium-high heat. Sauté several eggplant slices until they’re softened and browned—about 5 minutes on each side. Continue process until all eggplant slices are cooked.

Spread half the tomato sauce in a 9" x 13" baking dish. Place one layer of eggplant slices over the sauce. Top with some tomato sauce and sprinkle with oregano and parsley. Top with some mozzarella cheese and Parmesan cheese. Repeat process to make a second layer. When finished, bake at 400 degrees for 20-25 minutes. Serve hot.

Fresh Tomato Sauce

Ingredients:
1/2 cup extra virgin olive oil
1 small onion, diced
4 garlic cloves, peeled and thinly sliced
3 Tablespoons fresh thyme
1 large carrot, finely grated
3 large cans crushed organic tomatoes
sea salt, to taste

Directions:
In a large saucepan, heat the olive oil over low heat. Add onion and garlic and cook about 10 minutes. Add thyme and grated carrot, and cook for 5 additional minutes or until carrot is soft. Add crushed tomatoes and bring to a boil, stirring often. Reduce heat and simmer mixture for about 30 minutes. Season with salt. Set aside.




 






Quinoa Chickpea Salad




Quinoa Chickpea Salad
Serves 4

Ingredients:
1 cup quinoa, rinsed and drained
2 cups pure water
4 Tablespoons fresh lime juice
1 Tablespoon organic apple cider vinegar
2 Tablespoons finely chopped parsley
1 clove garlic, minced
1 cup scallions, chopped
¼ cup extra virgin olive oil
black pepper, to taste
1 large tomato, diced
2 cups canned chickpeas, drained

Directions:
Combine the quinoa and water in a small saucepan and bring to a boil. Cover and simmer for about 20 minutes or until the quinoa is tender and the water is absorbed. Cool.

Mix together the lime juice, vinegar, parsley, garlic, scallions, olive oil, black pepper, tomato dices and the chickpeas. Add the cooled cooked quinoa to this mixture, coating thoroughly. Place in the refrigerator and let seasonings soak through for about 3 hours. Serve.

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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