Recipe from Chef Joshua Goldman

This recipe gives you several different options for cooking salmon depending on the tools you have at home.  During the warm days during the summer months, I enjoy cooking my fish on an outside grill.  During the cooler days, I usually cook fish in an oven.  The recipe also gives you the option to cook with a cedar plank or on a sheet pan. 

How do I get a cedar plank?
There are several options.  I have seen cedar planks sold at Williams Sonoma and Crate and Barrel.  Buying from the stores save you time but might be expensive.   Another option is to go to Home Depot or a lumber yard and find an untreated cedar plank.  These stores usually cut the planks into the size you want for no extra charge.
 
Portion Size:  5 portions
 
Glaze:
1 cup maple syrup
3 Tablespoon Orange Juice
2 Teaspoons Lemon Juice
1 Teaspoon Lime Juice
2 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
4 Tablespoons Soy Sauce or (1 ½ Tablespoons Dark Soy Sauce)
1 Tablespoon Sesame Oil
 
Salmon:
2 lbs Salmon (Wild Salmon preferred)
About 8-10 inch long Cedar Plank (depending on the size of the Salmon)
3 Tablespoons Olive Oil
Salt (Non Iodized) and Pepper To Taste
 
Directions:
1)      Place piece of cedar in water to soak for 2 hours with a weight to completely submerge the cedar.
2)      Place all of the glaze ingredients except the sesame oil into a small saucepan and bring to a boil on high heat.  Immediately reduce the heat to low and allow to reduce for 25 minutes or until the mixture has reduced to a cup.  Then add the sesame oil to the mixture.

Grill Method
3)      Take the plank out of the water and oil one side.  Put the plank oil side down onto a high heat grill.  Allow to char for about ten minutes or until the plank is mostly charred.  Oil the other side of the plank and turn the plank over on the grill.
4)      Place a small sprinkle of salt onto the charred plank and place the salmon skin side down on top of the salt.  Season the fish with salt and pepper.  Glaze the salmon with the mixture using a brush.  Reduce the temperature to medium high, cover the grill and glaze the fish every 5 minutes.  The salmon will take about 15 minutes to cook or the fish is done when the temperature reaches 140 degrees. 
 
 
Oven Method
3)      Take the plank out of the water and oil one side.  Place the plank oil side up and place in a 350 degree oven for 20 minutes.  If using a sheet pan, place oil on the bottom of the sheet pan.
4)      Place a small sprinkle of salt onto the plank and place the salmon skin side down on top of the salt.  If using a sheet pan, sprinkle a small amount of salt on the sheet pan and place the salmon skin side down on top of the salt.  Season the fish with salt and pepper.  Glaze the salmon with the mixture using a brush.  Glaze the fish every 5 minutes.  The salmon will take about 15 to 20 minutes to cook or the fish is done when the temperature reaches 140 degrees. 
 
5)      Remove the salmon (if the skin sticks to the board or sheet pan, just remove the flesh away from the skin with a spatula) and pair with rice pilaf or potatoes, and bok choy, green beans or asparagus.
 
Wine recommendations:
Pinot noir - that has a light oak flavor and red berry characteristics.
Chardonnay - that is buttery and has low to medium acidity.

Recipe adapted from Kristina Turner's The Self Healing Cookbook
Serves 1

Gather 1 ½ cups of minced, fresh spring greens such as broccoli, dandelion greens, turnip greens, bok choy, parsley, and some green onion.
Heat 1 cup of water, add the greens and simmer for 5 minutes. Puree in the blender. Good for a light side dish or meal.

Thanks to Chef Joshua Goldman for suggesting this recipe which has been adapted from a recipe on www.vegweb.com, a great source for vegetarian and vegan recipes. In this easy to make recipe, the cranberry flavor dominates, creating a refreshing change of pace from hot quinoa. Very healthy and satisfying!

Serves: 3
Preparation time: 15 - 20 minutes

Ingredients:
1 cup quinoa
2 cup water
1 1/2 cup whole cranberries
4 Tablespoons lime juice
4 Tablespoons agave nectar
1 teaspoon garlic, minced
1/2 teaspoon red pepper flakes
1 Tablespoon mint, minced
1 Tablespoon cilantro, minced
1/4 cup red onion, minced

Directions:
1. Rinse quinoa.

2. Bring quinoa and water to boil in a large skillet. Simmer on medium heat until all water is absorbed (10 to 15 minutes).

3. Combine 2 Tablespoon agave nectar, garlic and pepper flakes, and add to quinoa.

4. In a food processor, chop cranberries with remaining 2 Tablespoons agave nectar and lime juice. Add to quinoa.

5. Add mint, cilantro, and red onion, mix thoroughly, and serve chilled.

Recipe adapted from www.integrativenutrition.com.

Prep Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients:
4 chicken legs
4 to 5 sliced carrots
salt and pepper
1 cup coconut milk
2 cups chai tea
parsley for garnish

Directions:
Preheat oven to 350 degrees.
Place chicken and carrots in a casserole dish. Sprinkle with a pinch of salt and pepper.
In a pot, combine coconut milk and tea and bring to a boil.
Pour over the chicken in the casserole dish.
Cover with lid and bake in the oven at 350 degrees for 45 minutes, or until chicken is cooked through.
Serve with brown basmati rice and greens. Garnish with parsley.

Recipe adapted from Eat, Drink, and Be Healthy by Walter C. Willett, M.D. with Patrick J. Skerrett

Serves 4
Makes about 6 cups

Ingredients:
2 Tbsp. olive oil
1 large onion, diced
2 stalks celery, diced
2 garlic cloves, minced
scant 1/2 tsp. red pepper flakes
1 bay leaf
1/2 cup dry white wine
1 28 oz. can Italian-style tomatoes
1 cup water
1/2 cup frozen corn kernels
1/4 cup fresh parsley, finely chopped
1 1/2 lbs. of a mixture of shrimp, cod, and bay scallops
sea salt to taste
optional garnish: parsley

Directions:

1. Put canned tomatoes in a flat-bottomed bowl or casserole with the liquid. Use table knife to chop up the tomatoes to bite-sized pieces.
   
2. In a large pot, heat oil over medium heat. Sauté onion and celery for about 8 minutes or until the vegetables soften.
   
3. Stir in the garlic, red pepper, and bay leaf and sauté for 1 minute.
4. Add wine and cook for 1 – 2 minutes.
5. Stir in tomatoes, water and corn. Bring to a boil, reduce heat, and simmer covered for 10 -12 minutes or until the corn is cooked.
6. Uncover and add the shrimp, parsley, and cod and cook gently for 2 minutes.
7. Stir in the bay scallops and cook for 1-2 minutes or until all the seafood is cooked through.
8. Remove the bay leaf and add salt to taste; ladle the soup into shallow bowls. Garnish with parsley, if desired.

This stew is rich in trace minerals. It is also plentiful in vitamin A, C, and E.

This recipe is a favorite cold-weather entree. Pair it with a green salad or serve with lightly toasted sprouted grain bread.

Ingredients:
2 cups firmly packed fresh basil
1 - 2 garlic cloves, minced
2 T almonds, chopped
1/4 tsp grated lemon rind
1 T parmesan cheese, grated
2 T extra virgin olive oil
1 lb. bay scallops

Directions:

1. Preheat oven to 450°.
2. Blend in basil, garlic, almonds, lemon, and cheese in food processor. Slowly add olive oil, one tablespoon at a time until nicely blended.
3. Lightly oil a baking dish (9" X 9"), and place scallops in the dish. Spread with pesto mixture.
4. Bake 8 - 10 minutes or until scallops are opaque. Serve with lemon. Enjoy.

Note: Make extra for leftovers and chill in refrigerator. Delicious served cold the next day.

Recipe adapted from Andrew Weil, M.D.
Prep Time: 15 minutes to peel and cut up veggies
Cooking Time: 45 minutes
Yields: 4 servings

Ingredients:
1 – 2 lb. root vegetables (use potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and
cut up into 1-inch pieces (See the hint under #1 below)
1 medium onion, peeled and cut into 1/3 inch wedges
2 Tbsp. olive oil
salt to taste
garlic - 6 or more cloves, peeled (Dr. Weil uses all the cloves from a whole head of garlic!)
herbs or balsamic vinegar (optional)

Directions:

1. Heat oven to 400 degrees Fahrenheit. Place the root vegetables and the onion in a roasting pan. Hint: just cut up enough vegetables to fill about ¾ of the roasting pan. The rest of the space will be needed for the onion and garlic, so everything fits without crowding.
2. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.
3. Roast the mixture for 45 minutes, stirring every 15 minutes until they are tender and evenly browned. After 30 minutes scatter the garlic cloves in with the vegetables.
4. Before serving, if desired, add the optional sprinkling of fresh chopped herbs or balsamic vinegar.

Makes 2 loaves for a total of 20 servings (1 slice per serving).

Prep time: 30 minutes
Bake time: 60 minutes

Ingredients:
1 cup agave nectar
1/2 cup butter, softened
1 (15-ounce) can pumpkin (not pie filling)
4 eggs
3 ½ cups whole wheat  flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon cloves
1 teaspoon salt
2/3 cup raisins (optional)
½  cup chopped nuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine agave with butter until well blended.
3. Stir in pumpkin.
4. Beat in eggs, one at a time, until thoroughly incorporated.  
5. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir these dry ingredients into the pumpkin mixture.  If desired, add raisins and / or nuts.
6. Divide batter equally between two well-greased 9 x 5 x 3-inch loaf pans.
7. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
8. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.  Freeze one loaf to enjoy later.

Recipe from www.integrativenutrition.com.

Prep Time: 10 minutes
Cooking Time: 35 minutes
Yields: 8-10 servings

Ingredients:
1 medium butternut squash
3-4 apples
1/2 lemon, juiced
3 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons ghee or coconut oil, melted
2 tablespoons maple syrup
2 tablespoons almond or cashew butter

8-10 wooden skewers

Directions:

1. Preheat oven to 375 degrees.
2. Peel and dice butternut squash into about 3/4 inch cubes.
3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick, should be like a thick dressing.
4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.
5. Place on a baking sheet and in the oven for 20 minutes.
6. Chop apples into similar size pieces. Peeling the apples is optional.
7. Mix apple with lemon juice and then toss with remaining mixture.
8. Remove squash from oven, allow to cool for a few minutes and then put alternating apple and squash pieces on skewers.
9. Put back into the oven and bake for 15 minutes or until both are soft.

Notes: These are great for an appetizer, dessert, or just a snack. They keep well in the fridge for about 3 days, so you can make a batch and have them on hand.

Ingredients:
2 - 3 cups mixed berries (raspberries, blackberries, blueberries, etc.)
4 cups apple juice
1/4 cup kanten flakes (also called "agar", a sea vegetable)

Directions:

1. Wash berries and let dry. Place berries in an 8" X 8" baking dish, or a jello mold.
2. Heat the juice and kanten to a boil. Reduce heat to medium for a few more minutes until the kanten is fully dissolved.
3. Carefully pour hot juice mixture over the berries. Chill in refrigerator until firm (1 to 2 hours).