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40 Day Yoga Challenge

Wild Salmon Collard Wraps – Dinner Tonight!

Here is a another great recipe from Kia Sanford!

Wild Salmon Collard Wraps

Serves 2

  • 8-10 ounces wild salmon, cut into 6 even strips (roughly 1/2 thick and 4 inches long)
  • 3 large collard greens
  • 2 nori sheets (each sheet cut into 8 rectangles)
  • 1 carrot, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1 large chunk of ginger, minced
  • 1 garlic clove, minced
  • 3 tablespoons coconut oil
  • 1⁄8 cup brown rice vinegar
  • 1 tablespoon whole grain mustard
  • 1.5 tablespoons wheat free tamari
  • 1 tablespoon toasted sesame oil
  • cilantro leaves for garnish
  • sunflower sprouts for garnish

    To make the Marinade:

    Whisk together the sesame oil, rice vinegar, mustard, and tamari. Stir in minced garlic and ginger. Place the sliced salmon into a bowl and add enough marinade to cover the fish. Marinate for 20-30 minutes

    To Make the Collard Wraps:

    Remove the stalk from the collards to give you 2 separate leaf pieces. Lay them onto your work surface, dark/shiny side down. Place 1-2 nori sheets on the middle of the collard leaf. Place 1 salmon strip onto the nori. Top with some carrots, fennel, cilantro leaves, and sprouts. Drizzle some of the marinade over everything. Roll the collards up (like a sushi roll)

    To Cook:

    Place salmon rolls onto a steamer dish. Steam for approximately 5-6 minutes. Serve alone or with brown rice and lime wedges

Pumpkin Coconut Stew – Great For The Cleanse!

Another great recipe from Kia Sanford to support your Cleanse!

Pumpkin Coconut Stew

Serves 6-8

  • 1 lb pumpkin, butternut squash, or acorn squash, halved, peeled and seeded
  • 2 cloves of garlic, peeled and minced
  • 1 large thumb-sized pieces of fresh ginger, peeled and minced
  • 3 sticks of lemongrass, outer leaves removed, minced
  • 1 tablespoon curry powder
  • 1 teaspoon chili powder
  • a generous splash or two of olive oil
  • 1 white onion, peeled and finely diced
  • 1 quart chicken or vegetable stock
  • 1 cup shredded coconut
  • 2 cups whole coconut milk
  • Sea salt and freshly ground black pepper
  • Juice of 1 limeRoast the pumpkin at 350°F until flesh is tender.
    In a large soup pot cook the onion and garlic in olive oil until translucent and brown. Add the chili powder, curry powder, lemongrass, ginger, pumpkin flesh, coconut milk, shredded coconut and stock. Stir for a minute to coat and then bring to a boil. Once boiling, reduce heat and cover. Simmer for 15 minutes. Season with sea salt and pepper and season with fresh lime juice, tasting as you go. Serve in bowls OR add it back to the pumpkin shell for a beautiful presentation.

    Top with chili powder, some shredded coconut or cilantro leaves if you like.

Shiitake and Sesame Buckwheat

From Kia Sanford: A great recipe to support your Detox Cleanse!

Sesame and Shiitake Buckwheat
1 cup toasted buckwheat
2 Tbs white or hulled sesame seeds
1 cup dried shiitake or other dried mushrooms* 21/2 cups boiling water plus 1⁄2 tsp sea salt
1 Tbs toasted sesame oil

Place buckwheat, and sesame seeds in pot over medium heat and dry toast for 2 to 3 minutes, or until seeds begin to pop.

*Remove pot from heat and very carefully add boiling salted water and dried shiitake mushrooms.
Place pot back over low heat, bring to simmer and cover. Cook for 20 minutes turn off heat and leave covered for 10 more minutes. Fluff with fork and drizzle with toasted sesame oil and serve. Or cool and use for salads.

***Exercise extreme caution when adding the boiling water to the hot pot.
Remove the pot from the heat, and add the water quite slowly until all sputtering has stopped.

*You can substitute dried porcini, morel, chanterelle, or any other exotic dried mushroom for the shiitake mushrooms.
Spice options: Add 1 tsp fenugreek, cumin, mustard and/or fennel seeds during toasting process.
Serves 4

Cucumber Mint Salad

Kia passed this simple recipe along to us. There is a link to buy the book below if you are looking for a new cookbook!

Cucumber Mint Lime Salad

from Grub by Anna Lappe and Bryant Terry

3 medium cucumbers peeled and thinly sliced 1/4 cup fresh lime juice
1/3 cup chopped fresh mint
coarse sea salt

freshly ground white pepper

In a large bowl combine the cucumbers, lime juice, and mint. With clean hands, toss well for 1 minute. Add 1/2 teaspoon salt and white pepper to taste, Toss for an additional minute. Cover and refrigerate for at least 30 minutes or up to 2 hours. Taste and add more salt and/or pepper if needed.

grub cook book

The Reset Cleanse with Kia Sanford Starts Today!

The 40 Day Yoga Challenge is On! We are starting our cleanse Today!!!

Kia Sanford is kicking off the Cleanse at our meeting tonight. What do you need to know?

This is the link for the General Recommendations for Detox Cleanse. Read the PDF, print it if you want. This document has all the info to support you moving forward with the Cleanse!

Here is the Link to buy supplements for you smoothies. Buying thru Kia gets you a 20% discount! You have to register thru the site, but you will figure it out!!! If you want to order thru the phone, tell them you are working with Kia Sanford so you get the 20% discount! The number is 1-800-654-4432.

If you want supplements and can’t wait for mail order, these are some suggestions from Kia:

  • Metabolic Detox Complete (vanilla is best) by Metabolic Maintenance (#MET32), or PaleoCleanse by Designs for Health (Available at Gathering Thyme)
  • Renewal Greens by Innate (#I40111), or Vitamineral Green by HealthForce (Available at Gathering Thyme)
  • PaleoFiber by Designs for Health (#PAL21), or Triple Fiber by ReNew Life (Available at Gathering Thyme)

What else? Stay Strong! Share recipes with us in our Group on Facebook here.