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Salmon Croquettes

It’s no secret, wild salmon is oh-so good for us because it deeply nourishes our bodies. In this super easy recipe you learn how to savor salmon in a new dish!

A gluten free version of one of my favorite dishes that my mom used to make when I was a kid. I love making these with leftover salmon, but you can also use canned, wild salmon.

Experiment with different gluten free dipping sauces.

Preparation time: 5 minutes | Cook time: 10-15 minutes
Serves 4 as a side dish or 2-3 for a main course | Yields: 10-12 2-inch croquettes

6-8 oz cooked salmon (if canned, be sure to drain all the juices)
½ cup chopped onion
12-15 crushed “Mary’s Gone Crackers” Black Pepper Flavor, OR any gluten free cracker will do.
1 egg (or for egg substitute whisk 1 TBSP ground flax seed with 3 TBSP of hot water.)
1 teaspoon gluten free, hot chili sauce
½-1 teaspoon salt
½ cup almond meal
2-3 tablespoons olive oil

1. Combine the first 6 ingredients in a food processor and pulse until they are well minced with no sign of large chunks.
2. Place almond meal on a plate.
3. Heat the oil to med/low in a large skillet.
4. Form salmon mixture into 2 to 3 inch little patties or balls. Roll in almond meal to
coat.
5. Place in a skillet and cook 5-7 minutes or until each side is browned. Serve these hot with Annie’s gluten free horseradish mustard or a gluten free BBQ sauce. Tasty!

Gluten Free Lasagna

Yields one 9- by 13-inch dish
Preparation time: 10 minutes
Cook time: 45 minutes

1 10-ounce box of Tinkyada Pasta Joy lasagna noodles
1 to 2 tablespoons olive oil
4 to 6 cloves minced garlic
1 cup chopped onion
¾ to 1 pound GF Italian turkey sausage
2 cups packed, de-stemmed, and chopped kale
1½ cups chopped shiitake mushrooms
1 teaspoon sea salt
1 teaspoon crushed red chili flakes, optional
¾ cup chopped fresh basil
24½ -ounce jar of organic pasta sauce
12 ounces ricotta cheese
12 ounces shredded Italian blend cheese (make sure its GF)
1 tablespoon dried Italian seasoning

Put the noodles into the boiling water for 14 minutes (2 minutes less than recommended cooking time on the box). Strain, rinse with cool water, and lay the noodles out on a towel to dry. Preheat the oven to 375º F. Warm the olive oil in a large skillet; add the garlic and onion and stir. After cooking for a couple of minutes, add the sausage (emptied out of its casing). Use a spoon to break the sausage into small pieces and continue to cook for 5 minutes. Add kale, mushrooms, salt, and chili flakes, and continue to cook for 5 more minutes. Add the basil and turn off the heat. Put a couple of tablespoons of pasta sauce on the bottom of a 9- by 13-inch baking dish and spread it out (prevents noodles from sticking).

1. Lay down one layer of noodles on top of the sauce, and then spoon out half of the meat and veggie mixture over the noodles and spread it evenly.
2. Use your hands or a spoon to put dollops of ricotta over the top. Use half the container. It will not cover everything…that is fine.
3. Spoon half the jar of tomato sauce and spread it out over the surface.
4. Sprinkle 3 to 4 ounces of shredded Italian cheese blend over the top of this (about ¾ cup).

Repeat steps 1 through 4 again. Then put one more layer of noodles on the top and cover with remaining shredded cheese. Sprinkle with dried Italian seasoning, cover with foil, put on a baking sheet and place in preheated 375º F oven for 30 minutes. Remove foil and bake an additional 15 minutes until the cheese gets crispy on the edges. Remove from the oven and let it cool for 10 minutes before serving.

Four Foods That Prevent Colds

Kitchen Medicine: 4 Foods That Prevent Colds

The biggest challenge for our body during the cold months is dryness. It can be so uncomfortable-dry lips, dry skin and, yes, itchiness. Protecting our body and especially our lungs from dryness is important because they are our first line of defense against catching colds. Adequate moisture in the mucosa makes them slippery. When the nasal mucosa is dry, it is much easier for the Rhino viruses that cause colds to attach and get into the blood stream. To counter dry weather and treat conditions of dryness, foods that moisten can be emphasized. Below are four groups that are in season during this time of year that do wonders for our immune system. So stock up!

1. White vegetables contain isothiocyanates, which support the immune system and protect us against the development of cancer. Members of the onion family especially garlic, but also turnips, ginger, horseradish, cabbage, and white bottom mushrooms are great.

2. Mucilaginous foods are good for mucous membrane renewal of the lung and colon. These plants remove old mucous deposits. Some examples of these foods are kombu, flaxseed, marshmallow roots, and fenugreek.

3. Orange veggies are rich in beta carotene (pro-vitamin A), which protects the surfaces and mucous membranes of the body. Some examples are carrots, winter squash, and sweet potatoes.

4. Dark green veggies, with their chlorophyll content, inhibit viruses. They also improve the digestion of proteins and fats. Examples are Broccoli, kale, mustard greens, watercress, wheatgrass, green and blue-green algae, and the herbs mullein leaf and nettles.

If you are anything like me, you don’t want to spend too much time in the kitchen, but you want a tasty meal that’s hearty and healthy (ignore the bacon!). Try this quick stuffed sweet potato recipe that includes all 4 foods groups.

Ingredients

4 medium sweet potatoes
4 strips of bacon (you can add as much or as little as you like)
½ cup chopped onion
2 cups sliced mushrooms
1 bunch torn kale (you can massage it if you like; even kale needs a little love)

Bake (you could also microwave them) the sweet potatoes in a 450 degree oven until tender (bake them for about 40 min; don’t forget to poke them with a fork before baking). Heat a large skillet and add the bacon. Cook the bacon until it is brown and crispy. Set aside. Add the onion to the pan and sauté until it is soft. Add the mushrooms and cook until they start to soften, about 3 minutes. Add the kale and sauté until it wilts. Slice the sweet potatoes lengthwise and stuff them generously with your vegetable mix, sprinkle with salt, pepper, and flax seeds and enjoy!

Perfect Stir Fry

What can we say other than it’s the Perfect Stir Fry! In this video Tif shares with you wonderful veggie combinations, how to prepare them, and cooking tips that turn a decent stir fry into the perfect stir fry!

The Perfect Stir-Fry

Preparation time: 10 minutes | Cook time: 8 minutes (plus time for cooking rice)
Serves 4 to 6

• 1 tablespoon coconut or unrefined peanut oil
• 4 cloves chopped garlic
• ½ sweet onion sliced in wedges or ½ moons
• 1 cup carrots sliced diagonally
• 1 cup broccoli pieces
• 1 cup purple cabbage, chopped
• Optional ½ cup red bell pepper sliced julienne style
• 1 cup snow peas, washed and trimmed
• ½ cup mung bean sprouts
• Optional ½ cup sliced water chestnuts

1. Heat the oil in the wok to medium high; add garlic, onion, and carrots; stir continually for 2 minutes.
2. Add the broccoli and the cabbage and continue to cook for another 1 to 2 minutes.

Finally add in the bell pepper, snow peas, water chestnuts, (and or mung bean sprouts) and either the Almond Butter Sauce, the Sweet Chile Sauce, or the Ginger Teriyaki Sauce; cook one more minute and turn off heat. Add more tamari to taste if needed.

SMOOTHIES: Savory Recipes

Savory Smoothie Recipes

1 cup yellow cherry tomatoes

1 yellow bell pepper

1/2 avocado

1/4 teaspoon ground turmeric

pinch of cayenne pepper

squeeze of lemon juice

1-1/2 cups water

6 pieces green stem bok choy or 3 to 4 leaves Napa cabbage/wombok

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1/4 cup diced beets

1 granny smith apple

1/8 medium red onion

juice of 1/2 lemon

1-1/2 cups water

1/2 cup ice cubes

2 tablespoons tahini

1 bunch of cilantro

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1 cup diced celery root

1 granny smith apple

1-1/2 cups almond milk

1/2 cup ice cubes

1 bunch parsley

pinch of salt and pepper