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