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Lemon Chicken Soup Topped with Raw Veggies

This is a spin on tortilla soup. The lemon and raw veggies make this soup refreshing and perfect for a cool summer night. This a perfect go to if you or someone you know is getting sick. It's loaded with garlic a natural anti-inflammatory, anti-bacterial and anti-fungal.

Servings: 6-8
Prep time: 30 minutes
Cook time: 1 hour

Ingredients:
1 rotisserie chicken
12-16 small yellow and/or red potatoes
1 bulb of garlic
3-4 celery stalks
1 medium onion or 2 small shallots
3 carrots
5-6 lemons (depends how much you like lemon)
1 tablespoon oregano
1 bunch cilantro
1 red pepper
1 avocado
Salt to taste

Instructions:
With a large pot fill to about medium height with water. Once boiling place rotisserie chicken in pot, lower heat to medium and let stew for ~30 min.
While waiting, cut up all vegetables to bite size pieces. Juice lemons. Add salt and oregano to broth. When time is up take chicken out of the water and dissect the chicken and put edible parts back in broth. Add potatoes, garlic, lemon juice (to taste). Wait about 10 minutes then add all other vegetables. 
Let sit on medium to low heat until potatoes are done. 
Cut up raw toppings (red bell pepper, cilantro and avocado) as the last addition before serving!

Gluten Free Panko Crusted Fish Tacos

Serving size: makes 8 medium sized tacos
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
1lb white fish (halibut, ling cod, trout, rockfish, sea bass) 
1 cup gluten free Panko bread crumbs
1 tbsp salt
1 egg
1/2 cup milk
2 tbsp canola oil
1/3 head of green or red cabbage, sliced into small strips
1 avocado, cubed
1/4 cup salsa
1 cup cherry tomatoes, halved
1/2 cup cilantro, chopped
1 lime, sliced into small pieces
1 cup grated sharp cheddar cheese
Corn tortillas

Directions: 
Cut fish into small bite size pieces.
In a small bowl mix egg and milk together. Dip pieces of fish in egg & milk mixture. 
Mix breadcrumbs and salt on a plate and bread both sides of fish. 
In a medium sized skillet add canola oil and place fish in pan to brown on medium to high heat.
Cook until brown and turn just once. 
Prepare avocado, cabbage, tomatoes, lime, cheese and cilantro as raw ingredients.
In a separate pan lightly grease pan with olive oil and heat to grill tortillas.
 






 

Soba Noodle & Raw Veggie Salad

This recipe is pretty simple and straight forward. Makes for a quick and easy dinner with leftovers for lunch the next day. 

Serves: 6

INGREDIENTS

·   8 ounce soba noodles

·   ½ cup tamari 

·   1 teaspoon sesame oil

·   2 tablespoons quality peanut oil, olive oil or vegetable oil

·   2 tablespoons rice wine vinegar

·   1½ teaspoon red pepper flakes

·   1 bunch green onions, chopped (I used half a bag)

·   ¾ cup chopped cilantro

·   1 red bell pepper, sliced thin

·   ¼ head of red cabbage, thinly sliced

·   3 whole carrots, shredded with vegetable peeler

·   2 cups shelled edamame, steamed

·   ½ cup toasted sesame seeds

INSTRUCTIONS

1.     Cook soba noodles according to directions, and rinse in a colander.

2.     Chop up all your vegetables, and toss into a bowl with the soba noodles.

3.     In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.

4.     Pour the dressing into the pasta and veggies and toss well to combine. Enjoy!