Yesterday I posted my top 6 picks for foods that help create a clear mind. I thought it might be nice to have some recipes to try to make adding these foods in a little easier.
For the salad:
- 6 c leafy greens of choice (I’m a sucker for a bag salad or spring mix)
- 1 tbsp flaxseed or olive oil (flaxseed oil is great for clearing skin!)
- Lemon juice to taste
- ¼ c nutritional yeast
- 5 tbsp sunflower seeds
- 5 tbsp pumpkin seeds
- salt and pepper to taste
For the salmon cakes (omit for vegetarians and add avocado to salad above):
- 4 fillets wild caught salmon
- ½ c whole grain bread crumbs of choice (If you’re GF, I recommend Aleia’s brand.)
- ½ white or yellow onion, diced
- 2 cloves garlic, minced
- 1 beaten egg (or flax egg)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Few sprigs fresh basil
- Broil salmon for 7 minutes.
- Flake salmon with fork into a bowl; continue flaking until salmon is shredded.
- Mix in bread crumbs and remaining ingredients (minus olive oil and basil).
- Form small patties. Refrigerate for 45 minutes.
- Meanwhile, combine all salad ingredients minus the oil, lemon juice, salt, and pepper in a large bowl. Mix salad dressing ingredients separately and combine just before serving.
- Heat oil in a skillet and fry both sides of each salmon cake. About 2 minutes per side.
- Garnish salmon cakes with fresh basil and serve with side salad.
How We’ve Enjoyed This Dish:
Salmon cakes served…
- Over a bed of brown rice
- Alongside whole grain pasta dressed in lemon butter sauce (sometimes you need to indulge!)
- With a side of our favorite vegetables (grilled asparagus and roasted broccoli are our favorites)
In addition to the health benefits listed in yesterday’s post, it might be nice to know that…
- Salmon & Olive oil are full of Omega 3s, fatty acids that are essential to our health.
- Garlic helps lower blood pressure and prevents the common cold.
- Lemon juice is cleansing and good for the respiratory tract.
- Basil is a good source of magnesium and offers cardiovascular benefits.