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Saturday, December 3, 2016

How to Properly Marinate Fish and Seafood

My mother-in-law Méranie is from Martinique, a French island where fish and seafood are a large part of the local diet. This is her technique for marinating whole fish but it can be applied to any kind of seafood. Here I use wild-caught mackerel from my local fish market. The secret is to marinate it long enough for it to be flavorful, but not long enough for the citrus juice to "cook" the fish.

Saturday, November 19, 2016

Mixed Nuts with Thai Flavors


These savory mixed nuts are full of Thai flavors: coconut, lime, tamari, and ginger. A Thai cook would add some sugar, but instead I added a touch of honey. I usually recommend eating foods unsweetened, but in this case, a small amount of a natural sugar really helps balance the spicy and salty flavors. You can make this healthy snack ahead or time it right and serve it straight from the oven, just slightly cooled. When the nuts are still warm they have a unique soft and succulent texture.

Saturday, October 29, 2016

Cocoa-Spiced Walnuts


These detox-friendly nuts can be an on-the-go snack, a topping for salads and yogurt, or an elegant garnish for dessert. Or they can be dessert itself. This recipe uses cocoa powder as a spice, like cinnamon. Because the nuts are unsweetened, they go well with sweet dishes as well as savory ones. 

Saturday, October 15, 2016

Grain-Free Granola


This nutty, crumbly topping has a texture similar to granola, but it doesn't contain oats. It's simply a mixture of nuts, coconut, cacao nibs, and dried fruits, so it's naturally gluten-free and grain-free.

You can make this recipe your own using your favorite fruit and nut combinations.  If you eat ground flax seeds regularly, you can add them to this mix.

Saturday, September 24, 2016

Zucchini Noodle Bowl with Shrimp and Tomatoes

Gluten-Free | Grain-Free | Dairy-Free Variation | Vegan Variation

This recipe highlights vegetables that are in season right now—zucchini and tomatoes—as well as a popular kitchen tool—a spiralizer—that turns them into noodles. Vegetable noodles are a healthy alternative to pasta made from processed flour. They are full of fiber and free of gluten and the refined carbohydrates that raise blood sugar and insulin levels and promote inflammation throughout the body.

Saturday, September 10, 2016

Coconut Chai Chia Seed Pudding


This light and fluffy pudding is rich and satisfying. Because it's made with chia seeds, it has a texture similar to tapioca pudding. Chai spices like cinnamon and ginger add flavor as well as health benefits. They've been found to lower inflammation, improve digestion and blood sugar control, and support the body's natural detoxification mechanisms. This pudding takes only minutes to make, but it has to sit overnight in the fridge before you can eat it, so plan ahead and make it in advance.

Saturday, August 20, 2016

Cherry Chickpea Quinoa Salad


This healthy whole grain salad is light yet satisfying and full of antioxidants, protein, fiber, and healthy fat. Fresh cherries give it an unexpected fruity flavor which complements the fresh herbs and raw walnuts. It can be eaten at room temperature, so it's easy to take to work or to the beach.

Saturday, August 13, 2016

Tofu Salad with Korean Gochujang Sauce


Tofu can be bland but this flavorful sauce really dresses it up. It features gochujang, a Korean fermented chili paste. You could drizzle this sauce over almost anything or serve it as a flavorful condiment at your next barbecue. I garnished this dish with raw hemp hearts but sesame seeds would be more traditional to Korean cuisine.

Saturday, July 30, 2016

Summer Rolls with Tempeh, Mango, and Mint


Vietnamese-style summer rolls are light and refreshing. They’re also extremely versatile because you can add any fillings you like. This is a vegan version made with mango, mint, cilantro, red bell pepper, cucumber, and tempeh sautéed in coconut oil. Delicious and nutritious, these summer rolls contain everything that a healthy meal should: protein, fiber, and healthy fat. Serve one roll per person as a colorful starter or two or three as a main course.

Saturday, July 16, 2016

Octopus Salad with Artichoke Hearts, Olives, and Caper Berries


This simple salad makes a stunning starter. I had the opportunity to cook some baby octopus and took the less-is-more approach. To preserve its tender texture I cooked it quickly, dressed it with olive oil and lemon, and tossed it with just a few other ingredients.