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Sample Recipe

Salmon, Arugula and Sweet Potato Salad
from the
2018 Spring 5 Day Detox

with Amba

 

 

Ingredients:

 

  • 1 small sweet potato, scrubbed and cut into small chunks
  • ⅓ lb wild salmon fillet, seasoned with salt and pepper
  • 2 TB white wine vinegar
  • 2 tsp Dijon mustard
  • 2 TB olive oil, divided
  • ¼ C finely chopped chives (optional)
  • 10 oz arugula, washed
  • Sea salt and freshly ground pepper 


 

Directions:

 

  1. Heat oven to 450 degrees. Place sweet potatoes on a rimmed baking sheet and toss with 1 TB olive oil. Season with salt and pepper, then roast for 10 minutes, tossing occasionally.
  2. After 10 minutes, toss the sweet potatoes again and move to the side of the baking sheet. Place salmon on the other side and roast for 8-10 minutes, until salmon flakes easily. Remove from oven and let cool for 5 minutes.
  3. Meanwhile, place vinegar, Dijon mustard and remaining oil in a small bowl and whisk together. Season with sea salt and pepper. Place arugula in bowl and toss to coat with the dressing.
  4. Top with salmon and sweet potatoes, then serve.

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Coconut Yam Soup
from the
2018 Winter 5 Day Detox

with Amba

Makes enough for 3 lunches

 

Ingredients:

 

•     2 large or 3 small garnet yams, peeled and cut into chunks

•     1 small yellow onion, diced

•     5 garlic cloves, minced

•     1 TB extra virgin olive oil

•     2 C vegetable or chicken broth

•     1 (14-oz) can full-fat coconut milk

•     1 TB wheat-free tamari

•     1 tsp grated fresh ginger

•     1 tsp dried thyme

•     Sea salt and pepper to taste

 

Directions:

 

  1. Preheat oven to 375 degrees. Place yams or sweet potatoes on a baking sheet and bake until soft, about 40 minutes. Remove from oven and allow to cool.
  2. Meanwhile, heat a skillet over medium high heat and sauté garlic and onions in olive oil until the onions are soft and translucent.
  3. Place all ingredients in a large blender and turn on low. Gradually blend until smooth, adding water by the TB if you need more liquid.
  4. To reheat, place in pot and warm slowly over medium-low heat, stirring until warmed through.

 

Note: It’s very important to place a towel between the blender and the lid if the sweet potatoes are still hot to prevent the lid blowing off when blending. Heat expands in blenders and can create so much pressure that the lid can come off and spray hot soup all over you and your kitchen.

 
 
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