Spicy Citrus Salmon and salad

One of our favorite dinners is salmon and
 salad, its so simple and healthy.

2 chucks fresh wild salmon
1tbs honey
1tbs lemon or lime juice
 Chili spice
Salt
Pepper

Pre heat oven to broil
1. Mix honey, juice and spices together and brush and salmon
2. Broil salmon on high until the meat flakes, about 10-12 minutes.
3. Serve over lettuce with fresh veggies and salad crunchies.

　

JUICE IT UP!

Juicing time!

Our bounty of fruits and veggies!

We both love fresh juice in the morning, but are way to lazy most days, It just takes to much time on a weekday morning and makes a huge mess. We have a lovely single auger juice extractor that works beautifully, but is much slower then most Centrifugal Juicers although it produces more juice.

We just bought a vacuum sealer with a mason jar sealer attachment at a garage sale and were really excited to try it. We decided to try making one really really big mess a few times a week, and stock piling juice. So we vacuum sealed our 500ml wide mouth mason jars and stored them in the fridge. We make two or three days worth and the vacuum seal to help the juice to say fresher. Fresh made juice is always better right after it is first made, but I figure its better to drink day old juice then non at all.


So off to Root Cellar we went to stock up on juicing ingredients!
And after an hour or so of peeling, washing, chopping, dicing, juicing and sealing we had 6 jars of juice!

To make 7 or 8 500ml jars of juice

8 large organic braburn apples
16 large organic carrots
3 large organic beets
2 bunches of organic Italian parsley
2 bunches of organic spinach
2 bunches of organic purple kale
4 lemons
A few chunks of ginger

I find that the sweetness of the apple and beets of set the bitterness of the greens, also the lemon juice help it keep better.

                                                                                          My Juice is the pretty red pinkish one

Lemony Chickpea Salad

A superb salad on its own, or a great side to chicken or fish

Salad
Mix together in a large salad bowl
3 cups chick peas
1 pint grape or cherry tomatoes
1 cup chopped pepper (red, yellow or mixed)
½ red onion
½ cup chopped basil
Dressing
Blend in a small food processor
2tbs lemon juice
2tbs flax oil (or olive)
Salt
Pepper
1 clove of garlic

Add dressing to salad and serve,

keeps 2-3 days in an airtight container in fridge

　

Delicious Veggie Frittata.

(serves 2 generously, or 4 as a side dish)

This tasty frittata works great for breakfast, brunch or even a quick dinner







1tsp coconut oil (or olive or butter)
½ cup cubed sweet potato (or yam)
¼ diced onion (sweet)
1 clove garlic diced
¼ diced zucchini
½ cup cherry tomatoes
¼ cup shredded basil
4 eggs beaten
Salt to taste
Pepper to taste
¼ tsp cumin (optional)
¼ tsp coriander (optional)

Optional tasty add ins : cheese, spinach, bacon, sausage or smoked salmon

Preheat oven to 400

Heat oil in a medium non stick pan (that can go in the oven)
sauté onions, sweet potato, and garlic until soft, add zucchini and seasonings.
Cook until zucchini is tender.
Remove from heat and stir in eggs, basil and tomato.
Add cheese to top if using.
Place in oven and bake until firm around edged and set in centre about 10 minutes.

Garnish with avocado, basil, tomato and smoked salmon if you like!