“A delightful retreat from the bland chicken patties of yesterday.”
2 garlic cloves
⅔ cup cilantro
3 green onions
1 teaspoon fresh ginger
Peel and finely chop the garlic. Finely chop the cilantro and onions. Grate the ginger.
1 pound ground chicken
1 teaspoon red chile powder (or to taste)
1 teaspoon fish sauce
½ teaspoon Himalayan salt
½ teaspoon pepper
½ teaspoon turmeric
2 tablespoon coconut oil
2 tablespoon hemp seeds
Mix garlic, cilantro onions and ginger along with the chicken, chile, fish sauce, salt, pepper, lime juice and turmeric. Form into patties, rub lightly with oil, and roll edges in hemp seeds.
Sauté or grill about 8 minutes on each side, or until done.
Mixed salad greens
Serve over a bed of your favorite greens
Preparation: 15 minutes
This gingery salmon soup is bright and rich—a perfect follow-up to a day outdoors.
When purchasing fresh salmon, ask your fishmonger to debone and remove skin for you.
1 pound wild salmon
1 teaspoon Himalayan salt
If not already done, prep salmon by deboning and removing skin. Season with 1 teaspoon salt, and cut into 1 inch cubes. Refrigerate for 30 minutes while preparing the soup.
3 shallots, chopped
1 tablespoon butter
4 cups chicken stock
2 cans coconut milk
1 inch ginger, grated
2 stalks fresh lemon grass
½ teaspoon red curry paste
½ teaspoon fish sauce
1 teaspoon Himalayan salt
4 ounces rice noodles
1 bunch baby bok choy, chopped
In a dutch oven or soup pot, sauté shallots in 1 tablespoon butter until translucent. Add stock, coconut milk, ginger, lemon grass, curry paste, fish sauce and salt. Bring to a boil over medium heat, cook for 20 minutes. Decrease heat to low and simmer for another 5 minutes.
Increase heat to medium, add salmon and simmer for 5 minutes. Add rice noodles and baby bok choy and continue simmering until rice noodles are cooked, approximately 5 minutes.
1 lime, cut into wedges
2 tablespoons cilantro, chopped
Ladle into bowls, garnish with cilantro and lime wedges.
Preparation: 60 minutes
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