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Issue 145: Radical Fare

Curried Fish Chowder

Curried Fish Chowder

2 Tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 inch-long piece of fresh ginger, peeled and finely chopped
4 stalks of celery, chopped
5 carrots, sliced or chopped
4 cups organic chicken broth
1 teaspoon curry powder
2 cups finely chopped organic potatoes
2 cups diced tomatoes
1 pound of halibut fillets, cooked and chunked
1 cup fresh peas
1 cup chopped fresh parsley
salt and pepper, to taste

Put the coconut oil in a large pot and heat it to medium-level heat. After heated, add the onion, celery and carrots and cook for about five minutes or until the veggies soften. Add the garlic, ginger and curry powder and cook for an additional 2 to 3 minutes. Add the broth, potatoes, peas and tomatoes. Cover and bring to a boil, then reduce the heat and simmer for about 15 to 20 minutes. In the meantime, cook the fish and chunk it. Add the fish to the chowder mixture and continue to simmer for another 10 minutes. Stir in the parsley, salt and pepper. Serve.

Serves 6 to 8

Avocado & Broccoli Salad

Avocado & Broccoli Salad

2 ripe avocados
1 pound of fresh broccoli
4 Tablespoons extra virgin olive oil
2 Tablespoons lime juice
1 teaspoon of fresh oregano
1 Tablespoon of brown mustard

Wash the broccoli and cut it into small, bite-sized pieces. Peel and pit the avocados and cut them into small cubed pieces. Place the broccoli and avocado bits in a bowl. Meanwhile, whisk the olive oil, lime juice, fresh oregano and brown mustard together. Pour the oil mixture on the broccoli and avocado bits; toss well and serve. 

Serves 4

Espresso-Chocolate Dessert

Espresso-Chocolate Dessert

12 ounces of organic dark chocolate bar, ground up in a blender or broken into small pieces
¼ cup of fresh espresso, still warm
2 Tablespoons organic vanilla
2 Tablespoons organic ground cinnamon
¼ cup of unsweetened cocoa baking powder
¼ cup of raw honey
2 Tablespoons of powdered stevia
2 sticks of organic butter (at room temperature)
6 free range organic eggs, room temperature

Preheat oven to 350 degrees and coat a springform pan with butter or extra virgin coconut oil. In a large mixing bowl, mix together all the ingredients, adding the espresso last. Place the mixture in the coated springform pan and place in the oven. Bake for 50 minutes or until the middle is done and an inserted toothpick comes out clean. Remove from the oven; cool. Serve.

Serves 4 to 6

Recipes courtesy of Extraordinary Health Team


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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