Din­ner: Grilled Salmon and Asparagus With Stone Fruit and Laven­der Chut­ney

Natural Solutions - - Food Matters -

SERVES 4 TO 6 Chut­ney: 2 pounds stone fruit, small dice 1 large onion, finely chopped Zest of 1 lemon or lime 2 ta­ble­spoons gar­lic, minced ¼ tea­spoon chili flakes (op­tional) ⅓ cup red wine vine­gar ¾ cup raw honey or agave ¾ tea­spoon sea salt 2 ta­ble­spoons fresh (or 1 tea­spoon dried) laven­der, basil, or mint

Pre­pare salmon (if you can, choose wild salmon) and asparagus in proper por­tions, then top with this sauce. To pre­pare chut­ney, com­bine all pre­pared in­gre­di­ents ex­cept the herbs in a saucepan. Bring to a boil. Con­tinue cook­ing at a rolling boil for 15 min­utes, stir­ring oc­ca­sion­ally. Mix in fresh herbs and/or laven­der at the end. SERVES 4 TO 6 1 ta­ble­spoon unsweet­ened, un­pro­cessed co­coa pow­der ½ cup frozen dark cher­ries, pit­ted 1 cup co­conut, al­mond, or flax milk ½ tea­spoon pure vanilla ex­tract Sev­eral drops of liq­uid ste­via Ice cubes as de­sired

Place all in­gre­di­ents in a blender and process un­til smooth.

Cherie Calbom, MS, is the au­thor of 26 books. Known as “The Juice Lady” for her work with juic­ing and health, her juice ther­apy and cleans­ing pro­grams have been pop­u­lar for more than a decade. Learn more at juice­la­dy­cherie.com.

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