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Issue 91: Brilliant Bites

Salmon Wrapped in Grape Leaves
Serves 5

1 pound of cooked wild salmon fillets; cooled and chunked
2 Tablespoons whole milk plain yogurt
1 teaspoon lemon juice
½ teaspoon sea salt
¼ teaspoon cayenne pepper
chopped fresh chive and dill
10 grape leaves in brine

In a large bowl, mix all ingredients (except the grape leaves), adding the cooked wild salmon chunks last. Pat dry the grape leaves with a paper towel. Wrap one-fifth of the salmon mixture in 2 overlapping grape leaves; repeat this procedure until all the salmon mixture is gone and all the grape leaves are filled.

You can serve them chilled or heated by baking them at 450 degrees for 10 minutes prior to serving. For variety, you can top with a sauce made of whole milk plain yogurt mixed with diced cucumbers with a dash of garlic powder.

Source: Extraordinary Health Team


Spinach and Goat Cheese Salad
Serves 5

5 cups organic baby spinach leaves, coarsely chopped
2 large red bell peppers, diced
2 cups celery, diced
½ cup red onion, chopped
1 Tablespoon fresh oregano
2 Tablespoons fresh lime juice
3 Tablespoons organic extra-virgin olive oil
1 cup fresh goat cheese, crumbled
¼ cup slivered almonds
sea salt and fresh-ground pepper to taste

Mix olive oil, lime juice and oregano together in a large mixing bowl. Season with salt & pepper (to taste). Add spinach, red bell peppers, celery and red onion to the oil mix. Top with goat cheese and slivered almonds. Divide on to five chilled salad plates and serve.

Source: Extraordinary Health Team


Nicki’s Eggs Benedict with Hollandaise Sauce
Serves 4

8 slices turkey bacon
2 sprouted grain English muffins
2 Tablespoons organic apple cider vinegar
4 eggs

Hollandaise Sauce Ingredients:
2 teaspoons lemon juice
2 teaspoons white vinegar
3 egg yolks, room temperature
8 Tablespoons butter, melted
Herbamare or salt and pepper

Cook turkey bacon under the broiler until crisp. Keep warm. Prepare the hollandaise sauce. Pour lemon juice and white vinegar into a small glass or metal bowl. Add egg yolks and whisk until light and frothy. Place bowl over pan of simmering water, and whisk until sauce thickens. Gradually add in melted butter while constantly whisking. Season and keep warm.

Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat so that water is simmering. Crack eggs and gently slide into water. Discard egg shells. Simmer for about 4 minutes. Remove with a slotted spoon. Toast the muffin halves, butter them, and put onto plates. Place 2 slices turkey bacon and an egg on each muffin, and top with sauce. Serve immediately.

Spinach is another great variation instead of turkey bacon.

Source: Nicki Rubin


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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