This compact cookbook features over 100 inspiring recipes that give a powerful combination of fueling and feeding our bodies nutritionally. Whether you want something to kick-start your morning, in need of an energy boost mid-day, a delicious protein packed lunch or dinner to satisfy or a fulfilling dessert. Each recipe has a combination of vitamins and minerals to maximize what your body needs and deserves. It's all about balance.
Eat minimal processed ingredients and boost up on the fresh foods, whole grains, fibre rich carbohydrates and healthy fats. Seems simple. All recipes have a nutritional breakdown with information on calories, fat, fibre, protein, carbs, sugar and salt. There are plenty of inspirational recipes amongst it's 251 pages. Such yummy recipes as Rainbow Salad, Kimchi Tofu Bowl, Cauliflower, Kale and Garbanzo Bean Bowl, Gingered Steak Lettuce Boats, Chicken Peperonata Bowl, Crunchy Noodle Bean Feast, and Fig and Oat Bites. However, I would like to share this recipe from the cookbook...
Salmon Burrito Bowl
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1 tablespoon coconut oil
2 garlic cloves, crushed
1 red onion, peeled and diced
1 celery stalk, diced
1 red bell pepper, seeded and diced
1 1/2 cups rinsed and drained, canned red kidney beans
1 cup long grain rice
2 1/2 cups vegetable broth
2 tablespoons jerk paste
2 tablespoons honey
4 salmon fillets, about 5 1/2 ounces each
Mango salsa
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1 large mango, peeled, pitted, and diced
1/2 red onion, finely diced
2 tablespoons chopped fresh cilantro
juice of 1 lime
1. To make the mango salsa, mix together the mango, onion, cilantro, and lime juice and let stand at room temperature.
2. Meanwhile, heat the coconut oil in a large saucepan, add the garlic, onion, celery, and red bell pepper, and sauté for 4 - 5 minutes. Add the kidney beans to the pan.
3. Add the rice and broth, bring to a boil, cover, and simmer for about 15 minutes, until the rice is tender and the liquid has been absorbed.
4. Meanwhile, mix together the jerk paste and honey. Preheat the broiler to hot and line a baking sheet with aluminum foil. Place the salmon fillets on the prepared sheet and spread the jerk mixture over each one.
5. Cook the salmon fillets under the broiler for 8 - 10 minutes, turning once.
6. Serve the rice in warm bowls, topped with a fillet of salmon and some mango salsa.
There is still plenty of sunshine going around. Hope everyone had a lovely weekend, like we did. - JD
1 tablespoon coconut oil
2 garlic cloves, crushed
1 red onion, peeled and diced
1 celery stalk, diced
1 red bell pepper, seeded and diced
1 1/2 cups rinsed and drained, canned red kidney beans
1 cup long grain rice
2 1/2 cups vegetable broth
2 tablespoons jerk paste
2 tablespoons honey
4 salmon fillets, about 5 1/2 ounces each
Mango salsa
-----------------------
1 large mango, peeled, pitted, and diced
1/2 red onion, finely diced
2 tablespoons chopped fresh cilantro
juice of 1 lime
1. To make the mango salsa, mix together the mango, onion, cilantro, and lime juice and let stand at room temperature.
2. Meanwhile, heat the coconut oil in a large saucepan, add the garlic, onion, celery, and red bell pepper, and sauté for 4 - 5 minutes. Add the kidney beans to the pan.
3. Add the rice and broth, bring to a boil, cover, and simmer for about 15 minutes, until the rice is tender and the liquid has been absorbed.
4. Meanwhile, mix together the jerk paste and honey. Preheat the broiler to hot and line a baking sheet with aluminum foil. Place the salmon fillets on the prepared sheet and spread the jerk mixture over each one.
5. Cook the salmon fillets under the broiler for 8 - 10 minutes, turning once.
6. Serve the rice in warm bowls, topped with a fillet of salmon and some mango salsa.
There is still plenty of sunshine going around. Hope everyone had a lovely weekend, like we did. - JD