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Issue 205: Love Your Heart

Herb-Baked Wild Salmon

Herb-Baked Wild Salmon
Serves 4

4 6-ounce pieces of wild salmon
1 Tablespoon Trocomare or other mixed spice blend seasoning
1 teaspoon tarragon (dry)
1 teaspoon coriander crushed seeds
juice of 2 lemons
2 Tablespoons of pasture-raised butter

Marinate fish in herbs, spices and lemon juice for 1 to 2 hours. Sear in hot butter, 2 minutes on each side. Finish in oven 5 minutes at 385° F.

Recipe courtesy of Sheila Barcelo of Eden’s Wellness Lifestyle in Lakeland, Florida

Herb-Baked Wild Salmon

Beef Avocado Salad with Rosemary Dressing
Serves 6

2 pounds organic, grassfed sirloin steak, cooked medium rare, cut in julienne strips (leftover steak may be used)
3 avocados
3 tomatoes; ripe, but firm
1 purple onion, thinly sliced
1 bunch watercress, leaves only

Rosemary Dressing

2 small shallots
1 clove garlic
2 teaspoons parsley, minced
1 sprig fresh or ½ teaspoon dried rosemary
1½ Tablespoons Dijon-style mustard
½ cup lemon juice
2 teaspoons raw, unheated honey
1½ Tablespoons vermouth
2/3 cup raw wine vinegar
1 and 1/3 cups of extra virgin olive oil
Celtic sea salt, to taste
black pepper, freshly ground

To make the dressing, crush and chop the shallots and garlic together. Mix these with the parsley, rosemary and mustard. Stir in the lemon juice, honey and vermouth and let this mixture stand for 2 hours (this portion may be done in advance and stored in refrigerator). Force the dressing through a sieve into a bowl. Add the wine vinegar. Whisk in the olive oil. Season with salt and pepper, to taste. Add a portion of the dressing to the beef and stir to coat. (If you are starting with fresh meat, you may also marinate the meat in this dressing before cooking). Peel and chop the avocados and tomatoes. Add the avocados, tomatoes and onion to the dressed beef. Serve on a bed of watercress.

Recipe courtesy of Keith Tindall of White Egret Farm

Healthy Trail Mix

Healthy Trail Mix
Makes 6 cups

1 cup crispy pecans
1 cup of organic peanuts
1 cup raisins
1 cup unsulphured dried apricots, apples and/or cranberries
1 cup dried coconut meat
1 cup of cacao chips

Mix all ingredients together and store in an airtight container. 

Recipe courtesy of Sally Fallon, author of Nourishing Traditions


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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