Salmon and Avocado Green Salad
Preparation: 10 minutes Servings: 4 This salmon and avocado green salad makes a delicious lazy Sunday lunch or a light supper with some home-made bread. This is a perfect combination of roasted salmon and magical avocado, with peppery rocket and an earthy touch of edible flower petals. I feel a simple dressing of lemon juice and avocado oil cuts beautifully through the richness of the salmon, giving a fresh citrus zing to the salad. Toss a handful of sesame seeds over the top for a bit of texture. Brain Food Note Salmon and avocado are rich in omega-3 fatty acids, which are the brain-nourishing fats. Pairing these two wonderful foods with the powerful nutrient content of leafy greens will help clear your mind, sharpen your focus, and balance your mood. You Will Need 2 cups baby rocket leaves 1 cup baby spinach leaves 1 avocado, sliced 1 smoked or roasted salmon fillet 1 tablespoon sesame seeds 1 tablespoon edible flower petals juice of 1/2 lemon drizzle of avocado oil (optional) What To Do Wash and dry the salad greens, either patting dry between two tea towels or using a salad spinner. Toss the rocket and spinach leaves together in a large bowl. Add avocado pieces to the salad greens and break up cooked salmon into rough pieces to add to the salad. Squeeze lemon juice over the salad and toss gently. Arrange the salad on a platter, drizzle over avocado oil if using it, and scatter sesame seeds and flower petals over the top. Serve with home-made gluten-free bread or sourdough.
Warm Earth Salad with Creamy Avocado Dressing
Preparation: 20 minutes Cooking: 25 minutes Servings: 4 as a side This is a lovely and satisfying warm earthy salad that is perfect on its own or accompanying a piece of fish or chicken. Roasted earth vegetables are tossed with warm, fluffy turmeric and lemon quinoa, dressed with a vibrant, creamy avocado dressing. Brain Food Note Pumpkin and sweet potato work well here to improve memory and concentration, while the protein, magnesium, and folate in quinoa stabilises mood and reduces anxiety. Golden turmeric helps calm and clear the mind, and the zing of lemon hinders anxiety. Vibrant red beets help with mental fatigue and alertness, plus I’ve added smooth avocado for good healthy fats to boost brainpower. You Will Need 6 baby beets, peeled and halved 10 baby carrots, peeled and whole 3 small red onions, peeled and quartered 1 cup pumpkin, peeled and cubed 1 cup sweet potato, peeled and cubed 4 garlic cloves, halved 2 tablespoons coconut oil or ghee 1 teaspoon sweet paprika 1 cup white uncooked quinoa 2 cups chicken or vegetable broth 1 teaspoon turmeric powder 1/2 teaspoon ground cumin zest and juice of 1 lemon 1 handful flat-leaf parsley, torn 2 tablespoons pine nuts, toasted Dressing 1/2 avocado 3 tablespoons coconut milk 1 garlic clove, roasted 1/2 cup flat-leaf parsley 1/4 teaspoon salt 1/2 cup olive oil What to Do Preheat the oven to 180 degrees C. Wash and prepare the vegetables. Place the beets, carrots, onions, pumpkin, sweet potato, salad garlic, and dressing garlic with coconut oil or ghee in a large roasting dish. Sprinkle the paprika over the top. Cook the vegetables for 20–25 minutes, or until they are just tender. Strain the quinoa through a fine mesh sieve, rinsing through with clean cool water for 2 minutes. Place the quinoa in a small saucepan and add 2 cups of broth. Bring to a boil, then turn down the heat and simmer for 20 minutes, uncovered. Stir in the turmeric powder, cumin, and lemon zest and squeeze over the lemon juice. Fluff the quinoa with a fork. Remove a clove of roasted garlic from the oven and place it, plus all of the other dressing ingredients except olive oil, in a blender. Process until well combined. With the blender on low, slowly pour in the oil and blend until the dressing thickens. Transfer to a small bowl. Any leftover dressing will keep stored in a sealed glass jar in the refrigerator for 3–5 days. Place the quinoa and roasted vegetables in a large bowl and toss gently to combine. Pile the warm vegetable salad onto a platter and toss the parsley and a sprinkle of pine nuts over the top. Spoon the dressing into a small bowl and place it on the side. Dress the salad before serving or leave for guests to dress the amount they desire.
Bacon and Egg Cups
Preparation: 15 minutes Cooking: 15–20 minutes Servings: 12 These delightful little bacon and egg cups make a simple and versatile small meal or snack. I take them with me to eat when I’m on the go between client sessions. They make a deliciously light summer breakfast or lunch, served warm with a simple green salad of rocket, avocado, and a drizzle of lemon juice and olive oil. These little beauties can slip into school lunchboxes or make a tasty after-school snack with a cool green smoothie. Brain Food Note Eggs have a calming effect on the brain and help combat high stress and insomnia due to their vitamin B12 and vitamin E content. Combine with bacon for a clear mind and sharper thinking, and spinach for good mood and memory. You Will Need 200 grams bacon, diced 2 tablespoons coconut oil 1 small red onion, chopped finely 1/2 cup red bell pepper, chopped finely 12 organic eggs 1/2 chilli, chopped finely 1 cup broccoli florets 1–2 tablespoons chopped chives sea salt freshly ground black pepper What To Do Preheat the oven to 180 degrees C (or 350 degrees F). Grease a 12-hole muffin tray with coconut oil or line with baking cases. Heat coconut oil in a small frying pan over a medium heat. Add bacon and onion and cook for 5–6 minutes, or until the bacon is crispy and the onion is soft and fragrant. Add the red pepper and cook for an additional minute, until softened. Crack the eggs into a large bowl and whisk with a fork or metal whisk. With a wooden spoon, stir in the bacon, onion, and red pepper mixture. Add the chopped broccoli, chilli, and chives. Season with sea salt and freshly ground black pepper. Pour the egg mixture into the muffin cases until it reaches just below the top of the muffin hole. Place the muffin tray in the oven and bake for 15–20 minutes, until the egg cups have risen or a skewer inserted into the middle of an egg cup comes out clean. Remove the egg cups from the oven and eat hot for a quick breakfast on the go or cool them to have as an after-school snack or for a work or school lunch. They will keep refrigerated for 2–3 days.
Cauliflower Fried “Rice”
Fried rice is one of those dishes that you can easily adjust to suit your taste. You can add in an array of vegetables, herbs, and spices. You can have it vegetarian, or add chicken, prawns, pork, or other proteins if you feel like it. I think it’s delicious as a dinner and leftovers are great for kids lunches. I actually like cauliflower fried rice better than the actual rice version! What You Need ½ large cauliflower head or 1 whole small head 1 onion, finely chopped 2 garlic cloves, finely chopped A thumb size piece of ginger, finely chopped 200g green beans, sliced ½ large red capsicum/pepper, sliced 1 large handful of bean sprouts 2 spring onions, finely sliced 2 tablespoons of herbs of your choice (I used parsley and thyme) 4 eggs, beaten 2 tablespoons coconut oil 1-2 tablespoons coconut aminos Sea salt and freshly ground black pepper What To Do- Pop the cauliflower florets in a food processor and pulse until your cauliflower resembles rice. I used my Vitamix and did the cauliflower in four portions so it wouldn't jam the blades.
- Heat the coconut oil In a large frying pan, on a high heat.
- Add onion and garlic and cook for 1-2 minutes until softened.
- Add in the cauliflower, ginger, beans, and red pepper and cook for about 2-3 minutes, until tender.
- Add the eggs, spring onions, sprouts, coconut aminos, herbs, salt, and pepper, and cook until everything is heated through and well combined. You could add some cooked pork, chicken or other protein at this point too.
- Serve into bowls and garnish with a few extra bean sprouts and a grind of salt and freshly ground black pepper.
