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Issue 156: Got Any Cheese?

Salmon with Spinach & Raw Cheese Salad

Salmon with Spinach & Raw Cheese Salad
Serves 2

3 cups or more of raw spinach
1 large can of wild salmon, with bones
1/3 cup shredded assorted raw cheeses 
3 Tablespoons sesame seeds
2 Tablespoons flaxseeds
healthy dressing of choice or mix 2 Tablespoons of organic apple cider vinegar and 1 Tablespoon of extra virgin olive oil to pour on your salad

Place chilled and drained salmon in a bowl and flake it with a fork. Spread raw spinach on a large, chilled salad plate. Place drained salmon over the spinach leaves. Sprinkle with assorted raw cheeses, sesame seeds and flaxseeds. Top with your favorite dressing. Serve.




Mushroom and Spinach No-Crust Quiche

Mushroom and Spinach No-Crust Quiche
Serves 8

2 cups shiitake mushrooms
6 high omega-3 eggs
2 cups organic heavy cream
2 cups organic, raw Swiss cheese
2 cups organic, raw Monterey Jack cheese
2 bags organic spinach leaves (to equal about 2 cups cooked spinach)
6 Tablespoons of organic butter
1 small onion, chopped
black pepper, to taste

Wash spinach and place in a large cooking pot with a little water. Cook thoroughly and drain in a colander, squeezing all the water from the spinach. Chop and set aside. Preheat oven to 350 degrees. In a medium skillet, melt butter, then add the mushrooms and onion. Sauté until soft and all liquid from the mushrooms has been cooked away—about 10 minutes. Cool when done.

While the mushrooms and onions are cooking, in a medium bowl, use a fork to whisk the eggs, cream and black pepper together. Add the cheeses and the cooled spinach and mix well. Slowly add cooled mushroom and onions to the egg mixture. Mix well. Butter a 9 x 13 inch baking pan or large pie plate. Pour in the mixture. Bake for 35 to 45 minutes or until an inserted knife comes out clean. Be sure not to overcook. Serve warm.


Seasoned Chicken & Black Bean Enchilada Bake

Seasoned Chicken & Black Bean Enchilada Bake
Serves 4-6

2 cups free-range chicken breast meat, diced and uncooked
2 Tablespoons extra virgin coconut oil
½ teaspoon ground cumin
½ teaspoon ground coriander
3 Tablespoons fresh cilantro, chopped
2 cups organic canned black beans, drained
1 small jar of diced green chili peppers, drained
2 cups of canned organic red enchilada sauce
8 6-inch organic corn tortillas
3 cups organic, raw cheddar cheese, shredded
1 small container of organic sour cream

Preheat oven to 375 degrees. In a large heavy bottomed skilled, heat coconut oil and sauté chicken with cumin and coriander until chicken is cooked thoroughly. Place cooked chicken into a medium bowl and add the cilantro, black beans and the green chili peppers.

Spread half the enchilada sauce in an 11 x 7 inch baking dish and place 4 of the tortillas over the sauce. Ladle half the chicken mixture on the tortillas and then sprinkle with half the cheese and half the sour cream. Repeat this process, but leave the remaining half of the cheese and the sour cream until the last 10 minutes of baking. Cover the baking dish with a lid and then bake for 30 minutes. After 30 minutes, remove the lid and sprinkle the remaining cheese on top, followed by the sour cream. Bake for an additional 10 minutes (uncovered) and then remove from the oven. Let stand for 15 minutes. Serve warm. 

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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