Avacado and Radish Salad

Avocado

Radish

Today I made a salad of thinly sliced radish (bunch) and avocado, seasoned with EVOO, a pinch of salt, lemon juice and fresh ground black pepper. Very interesting combination of tangy radish and smooth creamy avocado.

So this morning for breakfast I decided to use:

apple

fennel

pistachios

almonds

I put the nuts in a small pot on low heat and let them heat up a bit as I roughly chopped 2 medium sized gala apples (though I only used one and one half of an apple and ate the other half raw) and some fennel finely chopped (maybe 2 tablespoons worth). I put the apples and fennel in with the nuts and sprinkled cinnamon on top and covered pot with a lid. Five minutes later or so I added a bit of water to the pot and some maple syrup. I let the whole mixture sit on the stove top on low heat for 15 minutes or so. If you like a crunchier texture you can only heat it for 10 minutes, or if you like a softer consistency you can heat this mixture for 20-30 minutes. Just be sure to taste as you go. I found that this was easy to eat for breakfast.



So do you remember that fennel and carrot salad from the other day....?
I had that left over so I added some freshly boiled adzuki beans and some mixed root vegetable chips.
This blend was really tasty and crunchy. The chips mimic croutons in their crunch but pack a really nice flavor that goes well in salads.

Halibut with carrot and fennel salad

halibut

fennel

carrot

rice mix

The halibut was baked at 450 F for 30 minutes. I used the same Italian spice mix and chili lime spice mix from April 9th post to season the halibut and then I wrapped it in tin foil and stuck it in the oven. As the fish was cooking I grated 3 medium sized carrots into my salad bowl and seasoned them with salt, juice from half a lemon and EVOO. Then I took the stems from one fennel bulb and half of the fennel bulb and chopped them and added to the salad mix (the other fennel bulb half I will use later). My local Whole Foods Market was selling store made peach balsamic vinegar, which I bought today and so I added one tablespoon of that to my salad. The rice I used was the same one from the April 9th post. Also, in hindsight the halibut went really well with the carrot and fennel salad but maybe the rice was not the best pairing for it.

It looks almost like a smiley face.

Radish Fennel Salad

Heirloom Radishes

Fennel

Parsley

I cut up the radishes put them in a bowl and dressed them with some salt, pepper and olive oil. Then I chopped a little bit of parsley that was left and one small fennel bulb with the stem and combined it with the radishes and finished by adding the juice from half a lemon. What I liked the most about this salad was that the heirloom radishes were all different colors, white, pink, red, and purple. I was able to get one bunch at my local farmers market last week and this seemed like the best time to use them. The whole thing turned out pretty well.

Seaweed, Salmon Sashimi, Rice Remix

This morning I decided to try this new chepotle chili and cinnamon raw honey in my mouseli. That had a really bold kick, especially for breakfast. Really, not such a good idea. I think that this chili honey would be much better in a savory dish of some kind.
Then I went to Super H Mart today and got some seaweed salad and sashimi grade salmon for lunch as well as different rice seasonings. I used the rice left over from yesterday, heated it up and seasoned it with my new rice seasoning. The salmon I cut into thin pieces and drizzled it with citrus ponzu sauce and some lemon juice and arranged it all on the plate. It took a little over ten minutes to arrange everything and lunch is served.

Rice, Kale and Zucchini Salad

Today I wanted to try a new rice mix that I bought because the ingredients sounded amazing. It is called India spice mix and it contains brown rice, barley, buckwheat, pumpkin seeds, sunflower seeds, whole coriander and whole cumin. I prepared it according to the package instructions and rinsed and drained it multiple times after it was cooked.

For the salad I used dinosaur kale, zucchini, parsley, and scallions.

I roughly chopped all the greens and put them in a salad bowl. For the dressing I poured extra virgin olive oil (EVOO) in a small bowl and seasoned it with some smoked salt, and an Italian spice mix that is made up of basil, oregano, thyme, tarragon, parsley, lavender, fennel seed, rosemary, marjoram and sage, as well as a dash of chili and lime spice mix made up of salt, chili, red bell pepper, paprika, lime leaf, onion, soy bean, lemon peel, black pepper, coriander, lemon grass and parsley. I let the olive oil stand with the herbs for half an hour while the rice was cooking. Once the rice was done I combined this dressing with the salad, mixed it up and finished it with juice from half a lemon and a table spoon of flax seed oil. Finally, I combined the salad with the cool rice mixture, since I didn't have much else in the fridge.