Recipes
Spring - Triple Triple Brittle with pumpkin seeds, sunflower & sesame
I'm grateful to my nutrition colleagues for helping me find Rebecca Katz's cookbook, The Healthy Mind Cookbook, 2015. Rebecca notes as she introduces this recipe that "this one reminded me of how Edison must've felt inventing the lightbulb: it took a lot of tries, but once I hit on the right formula, shazam!!"
I (Cynthia), love this recipe because it's light, delicious, and very easy to make. The first time I made it I gave most of it away because it was such a find, I wanted to share. The second time I made it, I forgot the parchment paper, so it was a little sticky to clean up, but still delicious. 3rd time? It's going along on a bicycle trip as a favored fuel snack food!
Ingredients
1 cup raw pumpkin seeds
3/4 cup raw sunflower seeds
1/4 cup sesame seeds
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon sea salt or Morton's salt
1/3 cup Grade B maple syrup
1 tsp vanilla extract
Need a sheet pan, parchment paper, bowl to assemble, oven
To prepare
1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, spices (cinnamon, ginger, allspice) and salt. Then add the maple syrup and vanilla. Mix until well coated.
3. Spoon mixture onto the prepared baking sheet or a piece of parchment paper on the baking sheet. Pat and press the brittle into an even layer about 1/8th inch thick. press out the middle so it's slightly thinner than the edges, which will help to prevent the outside edges from burning.
4. Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. (If you have a cookie rack, slide the parchment paper with the brittle onto the cooling/cookie rack). As it cools it will become crispy. Once the brittle has crisped up, break it into pieces.
Notes: also makes a wonderful topping for plain Greek yoghurt with blueberries and walnuts. Even 1 tsp of this triple brittle adds a crunch and splash of flavor! Your brain will love the zinc, and vitamin E!
Spring & Summer: Salmon Chaimeh
One of the most delectable salmon dish I've ever had!
Salmon chraimeh
4 6-ounce center-cut salmon fillets
Kosher salt and ground black pepper
1 tablespoon extra-virgin olive oil, plus more to serve
4 scallions, thinly sliced, white and light green parts separated from dark green tops
3 medium garlic cloves, thinly sliced
1 jalapeño chili, stemmed, seeded and sliced into thin half-rings
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 teaspoon smoked paprika
1 14½-ounce can diced tomatoes
2 tablespoons finely chopped fresh mint
1/4 cup fresh cilantro leaves, lightly packed
Lemon wedges, to serve
Season the salmon fillets on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the white and light green parts of the scallions, the garlic and jalapeño. Cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.
Stir in the tomatoes, ¼ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer, then nestle the fillets, skin side up, in the sauce. Reduce to medium, cover and simmer for 6 to 8 minutes, or until the thickest parts reach 115°F to 120°F.
Using tongs, carefully peel off and discard the skin from each fillet, then use a spatula to transfer to serving plates. If the sauce is watery, continue to simmer over medium-high until slightly thickened, 1 to 2 minutes. Off heat, stir in the mint and cilantro. Taste and season with salt and pepper. Spoon the sauce over the salmon, sprinkle with the remaining scallion greens, then drizzle with olive oil. Serve with lemon wedges.
Fall -Thanksgiving and bean recipes from Rancho Gordo
Spring - Garlic Spinach, Garbanzo, Olive Oil and Feta
This recipe was shared by a busy professional client who converted from take out to simple fare at home. She lost 80 lbs using this as a freqent go-to food. What I love about this dish is the flavor and that it's great as leftovers. You can also add other things to it also, like leftover chicken, smoked salmon, or marinated artichoke. The spinach, garlic and feta also make a great topping for pizza. Of course it's classic Mediterranean fare.
Ingredients
Spinach - larg tub of fresh or 1-2 frozen bags or boxes
Garlic - 3-6 fresh cloves, your taste
Olive Oil - 1 tablespoon
Garbanzo Beans -14 oz canned, drained or 1.5 cups home cooked
Feta - 4-8 oz
Need a medium to large pan, knife, steamer or saucepan with steamer insert.
To prepare
1. Steam spinach till it's mostly cooked.
2. Peel and chop garlic
3. Drain liquid from canned garbanzo beans
4. Cut feta into small 1 inch x 1 inch or 1/2 inch by 1 inch pieces.
5. Saute the garlic and olive oil until garlic is softened. Add the steamed chopped spinach. Let simmer/heat for 3-4 minutes with the oil, garlic.
6. Place the garbanzo beans in with the spinach, garlic mixture, heat through. Add the feta on top. Put a lid on, let simmer/heat gently till the cheese gets slightly soft. Serve.
FAQs
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