Monday was my 56th birthday! I enjoyed a beautiful day of sunshine, warm weather, family, friends, and acquaintances loving birthday wishes. My daughter, Olivia, visited for Easter and stayed overnight, so I woke up with her on my birthday, which was AWESOME! My beautiful day ended with a lovely evening with my ex-husband, Alan, and I preparing a special birthday dinner!
Alan prepared the salad with organic spinach leaves, baby kale and arugula, zucchini, scallions, baby carrots, chick peas, and honey goat cheese. I prepared the dressing for our salad as follows:
BLUEBERRY BALSAMIC VINAIGRETTE
2 teaspoons low-sugar blueberry jam
1/2 cup fresh organic blueberries
2 teaspoons olive oil
1/4 cup apple cider vinegar, (more if desired)
pinch of salt
Place jam, blueberries, olive oil and vinegar into a food processor, or blender, and pulse to combine. Add a pinch of salt, and if desired, adjust vinaigrette to your liking by adding additional fruit and/or vinegar. Drizzle some of the dressing all over the salad and toss gently to combine. Start with a little bit, and you can always add more because a little goes a long way. Sprinkle almonds and goat cheese on top! Enjoy!
Next, prepare two pieces of salmon. Place the salmon on a baking sheet with olive oil, and sprinkle with paprika, and a little salt. Then, prepare the Pesto for the salmon.
HEAVY METAL DETOX PESTO
3 cloves garlic
1/3 cup Macadamia nuts (selenium source)
1/3 cup pumpkin seeds (zinc, magnesium sources)
1 cup fresh cilantro (coriander)
1 cup parsley
2/3 cup cold pressed olive oil
4 tablespoons lemon juice (Vitamin C source)
big pinch of sea salt
Soak the seeds and nuts overnight to release the enzyme exhibitors. Process the parsley, cilantro (coriander), and olive oil in a food processor or blender until chopped. Add the garlic, nuts, and seeds, salt, and lemon juice. Mix until the mixture is finely blended into a paste.
I spooned the pesto over the salmon, and we baked it on 350 degrees for 30 minutes. It was DE-LICIOUS! You can also store in dark glass jars, and it also freezes well!
I also made a QUINOA SALAD!
1 cup gluten free organic Sprouted Whole Grain Quinoa (follow cooking directions on back of bag for cooking)
1 can mangos with juice
1 green apple, organic, diced
1 cup zucchini, organic, diced
2 scallion stalks, minced, organic
1 cup fresh peas, organic
Hain Sea salt
Cook Quinoa according to directions on package. Add in the rest of the ingredients, and mix well. I refrigerated it and we enjoyed it as a cold side dish! Enjoy!
To your good health!