Salmon Croquettes with Caesar + Tomato Medley

These little salmon cakes are so tasty served so many ways. You can easily substitute shrimp or tuna for an equally healthy variation. I love all three and the ingredients are virtually the same. When using canned fish, which will be the centerpiece of this dish, always choose a high quality brand because you will really taste the difference. Organic, wild - caught varieties are fish that have bred in their natural habitat as opposed to farm - raised where their reproductive cycles have been manipulated for breeding purposes. You can find low sodium varieties that are packed in olive oil or water, which will always be better for you as you can control the amount of salt. These are great for breakfast, lunch or dinner. Serve them accordingly and always with something raw for optimal digestion. For example, they go well with oven roasted potatoes and sliced avocados for breakfast, a light and flavorful salad like this for lunch or with steamed green beans, kale or spinach or squash for dinner. Quinoa, rice and millet make perfect, healthy accompaniments. You can also make these into burgers and serve them on your favorite bun with lettuce, tomato, red onion and a dijon mustard. I dressed this salad with my homemade caesar dressing. I included the recipe for that as well.

INGREDIENTS

1 six - eight ounce can of good salmon or tuna drained and flaked

( diced, cooked shrimp will also work )

1 large egg

1|2 cup gluten free bread crumbs

2 - 3 sprigs of minced green onion or thinly slice a shallot

1|4 c diced sweet red bell pepper

handful of chopped celery leaves or 1|4 diced celery ribs

fresh chopped parsley

juice of 1|2 lemon

1 T nutritional yeast

1 T dijon mustard

crushed red pepper or cayenne to taste

salt + pepper

olive oil for frying

DIRECTIONS

Mix everything into a large bowl. Adjust the bread crumbs accordingly if it seems to wet to form into patties that will hold their shape. Form into discs to fit your preference. Smaller ones are good on salads and with other vegetables but wider and thinner is best for a burger. Warm some olive oil in a saute pan on medium high heat. Fry each one about 5 - 6 minutes on each side until crisp and golden brown. Drain them on a paper towel and let them cool a minute just before serving.

ZIPPY CAESAR DRESSING

1 egg yolk

2 T of Vegenaise ( vegan mayo ) or greek yogurt for something tangy

1 T dijon mustard

1 clove of minced garlic

3 - 4 tablespoons good olive oil

2 anchovies ( optional )

pinch of cayenne 

salt + pepper to taste

METHOD

Put everything into a blender and 1 T of the olive oil. With the motor running, slowly drizzle in the olive oil which will begin to emulsify and become creamy. Add more if you want a thinner dressing, or less if you want it thick. When all of the oil is incorporated, the dressing is ready to serve and will keep in the refrigerator for about a week or so. 

ENJOY!!

Maple Almond Coconut Granola

I made this recipe for breakfast at the WHOLE WOMAN retreat that I worked at in March in Laguna Beach, California. It was a big hit.

Making this granola is one of my pantry staples. I do it about once a month and everyone really looks forward to breakfast. It's always going to be superior to make your own than it is to buy a packaged one in the store. The financial analysis is about the same, but the taste and the freshness are unbeatable. Plus, it makes your house smell really incredible for hours. There is room for many delicious substitutions here and I encourage you to experiment! This recipe incorporates healthy nut and seed oils, tons of fiber and plant - based protein and is even more delicious with dried or fresh fruit and a good greek yogurt, kefir or almond milk.

INGREDIENTS
4 1|2 cups old fashioned oats, not the instant variety
1 1|2 cups slivered or chopped raw almonds (almond meal is also a suitable substitute if needed)
3|4 cup walnuts or sunflower seeds or cashews etc...
1|4 flax seed and|or chia seed
1 cup shredded coconut
2 tablespoons cinnamon
1 1|4 cup maple syrup
1|3 c softened coconut oil or non - gmo canola in a pinch
1|4 teaspoon sea salt
a handful of dried raisins, cranberries, apricots, mango etc... are great to throw in at the end of cooking

DIRECTIONS
Preheat your oven to 325. Put the oats, nuts, seeds, coconut, cinnamon and salt into a bowl and stir. Add the syrup and the oil and combine everything until evenly wet. Spread out onto a baking sheet and bake for 25 minutes. Remove the pan and stir, bringing the sides into the middle as they cook quicker. Return it to the oven and bake another 15 minutes. Remove it and stir one more time. Cook another 5 - 10 minutes, watching it carefully at this point as it can burn easily towards the end. When it's finished, allow it to cool completely on the sheet pan until you are ready to store it. At this step, you can mix in dried fruit or cacao nibs if you want. I use large canning jars for easy pantry storage. It keeps for a month or more. It stays really fresh and crunchy. But, it doesn't last more than a week around here.

ENJOY!