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Issue 200: Healthy Weight

Salmon Salad

Salmon Salad
Serves 1 or 2

Ingredients:
1 can water-packed wild salmon
1 Tablespoon omega-3 mayonnaise
1 Tablespoon flaxseed oil or garlic-chili flax
chopped onions
chopped peppers
chopped celery

Directions:
Combine all ingredients and serve over lettuce or toasted sprouted bread.
 

Recipe courtesy of Jordan Rubin

 
Green Chili

Green Chili
Serves 4

Ingredients:
3 ounces green mole (the best comes from Oaxaca, Mexico)
2 Tablespoons coconut oil
3 jalapeños, seeded
1 pound ground turkey
1 pound turkey sausage
1 large can tomatillos, drained
3 bunches green onions
1 garlic clove
1 Tablespoon cumin
2 Tablespoons dried cilantro
2 Tablespoons dried parsley
2 cups pinto beans

Directions:
In a small food processor, blend the jalapeños. If you like a hotter chili, leave the seeds in, but you can reduce the number of seeds to suit your taste. Chop green onions and sauté with blended jalapeño and chopped garlic in coconut oil for 3 to 5 minutes. Add ground turkey and turkey sausage and brown. In a food processor, blend tomatillos. Add tomatillos and all spices; simmer for 45 minutes.

Mix green mole in 1 cup of boiling water until dissolved. Add mole and pinto beans, simmer for 30 minutes. Serve with sour cream or crème fraîche.

Recipe courtesy of Jason Longman of Atlanta

 
Arugula with Balsamic Peaches and Goat Cheese

Arugula with Balsamic Peaches and Goat Cheese

Ingredients:

Salad:
1 Tablespoon honey
1 Tablespoon balsamic vinegar
2 peaches, cut into wedges
1 pound baby arugula, rinsed
1 shallot, sliced thin
1 cup sliced almonds, toasted
1 bunch purple basil, cut into thin strips
4 ounces goat cheese, crumbled

Dressing:
1/3 cup yogurt
½ teaspoon fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons honey
2 Tablespoons plus 2 teaspoons balsamic vinegar
1/3 cup extra virgin olive oil
salt and pepper, to taste

Directions:

Salad: In a medium mixing bowl, combine 1 Tablespoon honey and vinegar; add peaches and coat. In large pan, sear peaches over medium heat for about 2 and1/2 minutes per side or until peaches are caramelized. Remove and let cool. In a large bowl, toss together peaches, arugula, shallot, almonds, basil and 1/2 cup of the dressing. Serve with 1 ounce goat cheese on top.

Dressing: Whisk together all ingredients or combine in a Mason jar.

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 

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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