TURMERIC GINGER TEA AND RED SNAPPER WITH KALE

(serves 4)

INGREDIENTS

4 turmeric ginger tea bags 1/2 yellow onion, chopped 1 cup celery, sliced thin

1 cup heirloom carrots, sliced in ¼” coins

1 cup dinosaur kale, destemmed and chopped 2 Tbsp ginger root, minced 2 garlic cloves, minced

1/2 cup cilantro

1 1/2 Tbsp vegan butter 2 Tbsp olive oil

2 Tbsp coconut oil

4 cups vegetable broth 3 Tbsp fresh lime juice

4-5 6 oz red snapper filets 1/2 tsp ground turmeric

1 tsp coriander

1 tsp salt

1/4 tsp ground black pepper

PREPARATION

1. In a small saucepan, bring 2 cups of water to a boil. Turn heat off, add 4 tea bags, and let it steep, covered.

While the tea is steeping, prep the onion, celery, carrots, kale, ginger, garlic, and cilantro.

2. In a large pot, turn heat to medium high, add

1/2 Tbsp vegan butter, and 1/2 Tbsp olive oil.

Add onion, carrot, celery, and sauté for 5 minutes and then add salt, pepper, garlic, and 1 Tbsp ginger and cook for another minute. Add vegetable broth and tea. Bring to a boil and then reduce to a simmer and cook for 15 minutes.

3. While the pot is simmering, preheat broiler on high heat and prep the snapper. In a small bowl, combine coconut oil, 2 Tbsp lime juice, turmeric, coriander, 1 Tbsp ginger, and mix. Season the snapper with salt and pepper. Spread coconut oil mix on skinless side of fish. 4. Add fish to a greased baking sheet and put in broiler, about 4 inches from broil heat.

Cook for 8 to 10 minutes until fish is golden brown and flakes easily. Remove from broiler and set aside.

5. Once sauce has finished cooking, add 1 Tbsp lime juice and 1/4 cilantro to a bowl. Place fish in center of bowl.

Garnish with cilantro, a splash of lime juice, and a pinch of salt.

Reprinted from Fall 2019 and Winter 2020