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Issue 204: Brainy Bites

Seared Tuna with Brown Rice Cakes and Wakame Salad

Seared Tuna with Brown Rice Cakes and Wakame Salad
Serves 4 

4 6-ounce tuna steaks
½ cup organic, non-GMO sake
½ cup organic, non-GMO soy sauce
1 teaspoon ginger, grated
2 Tablespoons cilantro, chopped
4 Tablespoons butter
1 medium onion, diced
1 clove garlic, chopped
1 jalapeño, seeded and chopped
1 cup shiitake mushrooms, chopped
3 cups organic brown rice, cooked
½ cup vegetable or fish stock
4 Tablespoons butter
1 ounce dried wakame 

Mix together the sake, soy sauce, ginger and cilantro and marinate tuna steaks in this mixture for 1 to 2 hours. After tuna steaks marinate, place them in a hot pan with 2 Tablespoons of butter, and sear to desired doneness. In a 12-inch skillet over medium heat, melt 2 Tablespoons of butter. Add onion and garlic and sauté for 4 to 5 minutes. Add jalapeño and mushrooms and cook for another 6 to 8 minutes. Take one cup of cooked brown rice and place in food processor and pulse until coarsely ground. 

Put the ground rice and whole rice in a bowl, season with salt and pepper, and add sautéed vegetables. Mix well. Form rice into cakes. Heat 12-inch skillet over medium-high heat and add remaining 2 Tablespoons of butter. Sear rice cakes for about 2 minutes per side. In a medium saucepan, warm ½ cup fish or vegetable stock. Add 2 Tablespoons of cold unsalted butter and melt. Remove from heat and add wakame. To serve, place wakame (with sauce) on the plate, top with rice cake and then tuna steak. 

Recipe courtesy of Jason Longman of Atlanta 

Chicken with Sun-Dried Tomatoes and Spinach

Chicken with Sun-Dried Tomatoes and Spinach
Serves 2 

2 organic skinless, boneless chicken breasts
2 Tablespoons butter
1 Tablespoon olive oil
½ cup white wine
½ cup chicken broth
1 lemon
½ cup sliced sun-dried tomatoes
1 cup fresh spinach
2 Tablespoons capers
salt and pepper 

Cut both chicken breasts into halves. Pound out to ¼-inch thick. Season both sides with salt and pepper. Heat a large saucepan over medium high heat. Melt 1 Tablespoon of butter and add olive oil. Sauté chicken breasts evenly on both sides until done, about 3 minutes per side. Remove chicken and set aside, keeping warm. Add sun-dried tomatoes and capers and let cook for 1 minute. Add white wine, chicken broth and juice from one lemon. Reduce by half, then add spinach, cooking until just wilted. 

Recipe courtesy of Jason Longman of Atlanta

Quinoa Kale Slaw

Quinoa Kale Slaw

1½ cups quinoa
2¼ cups chicken stock
2 teaspoons salt, divided
¼ cup fresh lemon juice
1 Tablespoon extra virgin olive oil
1 small red bell pepper, stemmed and seeded, diced
1 jalapeño pepper, stemmed and seeded, finely diced
1 large garlic clove
 ½ cup chopped red onion
 ½ cup chopped parsley
1 teaspoon cumin
1 teaspoon Tabasco or hot sauce
1 bunch kale, stems removed, chopped
2 Tablespoons raw pumpkin seeds 

Bring quinoa, stock and 1 teaspoon salt to a boil in a medium saucepan over high heat. Reduce heat and simmer until liquid is absorbed and quinoa grains sprout, about 20 minutes. Remove from heat. Add lemon juice and olive oil and toss to coat. Cool slightly. Add remaining ingredients, except for the kale, and toss to combine. Stir in the kale. Top with pumpkin seeds and serve warm or at room temperature 

Recipe courtesy of Dr. Josh Axe (

NOTE: All ingredients are to be organic, non-GMO.


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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