Minimal Wellness launched with a small assortment of my favorite recipes, one was Broiled Halibut — this Broiled Salmon recipe is my other go-to fish choice. It really isn’t a recipe as much as it is a preparation technique. I love broiling salmon because you don’t have to worry about flipping the fish and cleanup is fast and easy — just throw away the small amount of aluminum foil, unfortunately because of the skin that’s stuck on the foil, it can’t be recycled.
Summer is the perfect time for salads and this one was my favorite this year. The massaged kale is dressed with the mint lime vinaigrette and the result is both unexpected and delicious. Going into fall, the figs, nuts, and goat cheese give it nice substance without making it heavy. It’s great served with the Grape Gazpacho for a meal when you don’t want to do any cooking.
Please let me introduce my new favorite summer dressing: mint lime vinaigrette. It’s a simple and easy, unique and flavorful dressing, that goes well with many different kinds of salad. If you have mint overtaking your yard (as I do) it’s a great way to use some of that fragrant but otherwise pesky plant. My favorite salad to make with this dressing is massaged kale, sliced figs, cashews, and goat cheese, but it was also fantastic on spinach, blueberries, and almonds, or baby greens, strawberries, and pistachios. I suspect it would be equally good with melon and feta, but I haven’t tried that combination yet.
Recently on a trip to California, my partner Joshua and I had a grape gazpacho at the de Young museum restaurant. It was so incredible, I decided to take a stab at my own version. This soup is my new hot summer night go-to. It works well because the grape isn’t overpowering and is balanced by the nuts and cucumber. But the preserved lemon is my favorite ingredient — it’s unusual and bright.
Snacks that are fun to eat, yummy, portable, and healthy are somewhat hard to find. If you want the snack to appeal to both kids and adults, the list grows even shorter. Roasted chickpeas however, fit those requirements perfectly. Chickpeas are a nutritious whole food with good amounts of protein, fiber, complex carbohydrates, and when tossed with avocado oil as you do in this recipe, monounsaturated fat.
It is increasingly clear that human health is directly tied to the health of our gut and the microbial community that resides there. Historically, we consumed a wide variety of foods with microbial activity, but in modern times, we’ve increasingly sterilized our foods and our gut health has suffered. Our lifestyles are also detrimental to gut health, with overuse of antibiotics in both humans and animals, over-sanitized homes and offices, and epidemic stress-levels.
These spring rolls were inspired by my recent trip to California, where my partner and I discovered a vegetable spring roll made with a collard green wrapper. We both thought the collard green leaf worked infinitely better than lettuce and is considerably more nutritious than a rice paper wrap.
In addition to being possibly the most tasty and nutritious food on the planet, there are dozens of ways to use avocados. They’re a great source for monounsaturated fats and have the most luxurious mouthfeel. I think it’s the one-two punch of flavor and nutrition that has people going crazy for avocados. My most sincere apologies for adding to the cultural avocado obsession, but it really is well deserved.
Sweet potatoes are one of my favorite comfort foods and because of their high vitamin, mineral, and fiber content they also happen to be a very nutritious alternative to standard potatoes and grains. Although I don’t eat sweet potatoes everyday, I do eat some form of this root vegetable several times a week, making it one of my primary sources of starch. The fry variation is great way to introduce sweet potatoes to skeptical family members or friends.
Read on »