This is a complex, interesting dish.
1 cup brown rice
1½ cups vegetable broth
¼ cup pumpkin seeds
⅓ cup cilantro
1 cup spinach
1 clove garlic
½ cup celery
Cook rice in a medium saucepan with broth, according to package instructions. Allow to cool.
Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally.
Finely chop cilantro, spinach and garlic. Slice celery and lemon.
3 tablespoon extra-virgin olive oil
1 tablespoon walnut oil
½ teaspoon salt
½ teaspoon ground pepper
¼ cup feta cheese
¼ cup dried cranberries
In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in rice. Sprinkle with feta and cranberries. Toss again right before serving.
Serve with a squeeze of lemon.
Preparation: 45 minutes
1 medium shallot, minced
1 tablespoon champagne vinegar
½ teaspoon Himalayan salt
sprouted brown rice
Peel and mince shallot, mix with vinegar and salt, set aside. Slice lemons into sixteenths and remove core and seeds. Slice wedges into very thin triangles.
Make sprouted brown rice according to package directions, enough for four servings.
Preheat oven to 200°.
2 pounds salmon filet
¼ cup olive oil
1 teaspoon Himalayan salt
1 teaspoon freshly ground pepper
Place a baking dish with water in the lowest rack of the oven. Rub salmon with oil and sprinkle with salt and pepper. Place on a baking sheet and bake, uncovered, 45 minutes to an hour, or until the fish is firm to the touch and juices start to bead on the surface.
¼ cup olive oil
2 tablespoons chopped cilantro
¼ teaspoon freshly ground pepper
Add lemons, olive oil, cilantro and pepper to the shallot mixture. Mix well and refrigerate until salmon is done.
4 cups mixed greens
Serve salmon on a bed of mixed greens, with a side of sprouted brown rice and a heaping spoonful of relish.
Preparation: 15 minutes active plus 1 hour to bake