Recipe (vitamin D and zinc): Honey Sesame Salmon
2-3 lbs salmon fillets
¼ cup soy sauce, tamari* or coconut aminos**
¼ cup sesame oil
1 lemon, juiced
2 tablespoons honey or coconut nectar
1” of ginger, shredded or 1 teaspoon ginger powder
1 tablespoon coconut oil
2 tablespoons diced green onions or chives
2 tablespoons sesame seeds
Mix soy sauce/tamari/aminos, sesame oil, lemon juice, honey/coconut nectar and ginger together to make a marinade.
Place salmon in a glass dish and cover with marinade. Let sit for a few hours or overnight.
Heat a large cast iron frying pan over medium heat and add coconut oil.
Place salmon in pan skin side down and cook for 2-3 minutes.
Pour marinade into the pan, lower the heat and cook for 3-5 more minutes or until salmon flakes easily with a fork.
Sprinkle with diced green onions/chives and sesame seeds.
Serve and Enjoy!
Tip: Wild salmon can contain up to 4 times the amount of vitamin D as farmed (Atlantic) salmon. It is also high in omega 3 acids in contrast to the farmed salmon which is packed with inflammatory omega 6 fatty acids and high in PCBs (cancer causing industrial chemicals).
Notes: *Tamari is a type of naturally fermented soy sauce made without or little wheat (read labels); and specifically a Japanese form of soy sauce, traditionally made as a byproduct of miso paste.
** Coconut aminos are a low-glycemic, vegan, and gluten-free alternative to soy sauce made from aged sap of coconut blossoms and salt with 17 amino acids and about 65% less sodium than regular soy sauce.
How to make ice cream that is guilt free, healthy and yummy!
This guilt free Strawberry Ice Cream allows you to eat a healthy lifestyle, but still enjoy yummy desserts.
Made from frozen strawberries and almond milk, it is dairy free, gluten free, paleo, raw, and vegan! Yet as you savor it, you will feel as though you are treating yourself to a bowl of your favorite ice cream – it is that creamy!
Only a few ingredients are needed and a blender or food processor works great. Also included are a few flavor variations to tempt your curious taste buds.