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Crispy Salmon with Lemon Dill Sauce

von | Jul 12, 2024 | Fish and seafood

Salmon with lemon sauce 2

Ingredients (2 servings)

  • 2 salmon fillets (each 200 g), skin-on
  • 400 g potatoes
  • 1 head broccoli
  • 1 pinch salt & pepper
  • 3 tbsp ghee or coconut oil
  • 10 g parsley (optional)

SAUCE

  • ½ leek
  • 1 lemon
  • 10 g dill weed, fresh
  • 200 ml oat cuisine
  • 1 tbsp corn starch
  • 2-3 tbsp water
  • 2 tbsp ghee or coconut oil
  • 1 pinch salt & pepper

Instructions

  1. Cut potatoes into mouth-sized pieces and cook in salty water (peeling optional) until soft.
  2. Remove the broccoli florets from the stalk.
  3. Wash leek thoroughly and cut into thin slices.
  4. Juice lemon.
  5. Chop dill weed.
  6. Sprinkle salt on the salmon fillets on all sides including the skin.
  7. Prepare the sauce by heating ghee or coconut oil in a sauce pan and sauté leek.
  8. Add oat cuisine, lemon juice and season with salt and pepper.
  9. For thickness, prepare corn starch with water in an extra bowl, add to the pan sauce and heat slowly until thick. Add dill weed at the end.
  10. Steam broccoli by using a metal colander in a sauce pan with boiling water for about 6 minutes.
  11. Heat ghee or coconut oil in a pan over medium-high heat.
  12. Add salmon fillets to the pan (skin down) and cook for 4-5 minutes, until the skin is crisp.
  13. Baste the fillet with oil while the skin is crisping.
  14. Flip the salmon, cook for another approximately 2 minutes (lid on), and then place on plates with potatoes, broccoli and lemon sauce.
Salmon with lemon sauce 1

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Potato Salad with Red Radish
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Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

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Potato Salad with Red Radish

von | Jun 30, 2024 | Salads

potato salad with red radish 2

Ingredients (2 servings)

  • 500 g potatoes, organic
  • 1 red onion
  • 200 g red radish
  • 2 mini cucumbers or ½ cucumber
  • 200 g runner or French beans or asparagus
  • as needed chives and fresh herbs of choice (e.g. summer savory, garden cress)

DRESSING

  • 1 garlic clove
  • 2 tbsp apple cider vinegar
  • 1 pinch salt & pepper
  • 1 tbsp mustard
  • 2 tsp maple syrup
  • 1 tbsp olive oil

Instructions

  1. Cook potatoes in salted water for approximately 20 minutes, optionally with peel on.
  2. Meanwhile, cut red onion, red radish an cucumber.
  3. Trim off bean ends and cut beans diagonally.
  4. Steam in a pot with hot water using a metal colander.
  5. Mince garlic clove.
  6. Combine with remaining dressing ingredients and mix well.
  7. Chop chives and herbs.
  8. Cut cooled potatoes into bite-sized piece and combine with remaining ingredients in a big bowl.
  9. Drizzle a generous amount of dressing on top and sprinkle with chives and herbs.
potato_salad_with_red_radish_1

Crispy Salmon with Lemon Dill Sauce
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Supercharged Salad with Oyster Mushrooms

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Supercharged Salad with Oyster Mushrooms

von | Jun 15, 2024 | Salads

Supercharged Salad with Oyster Mushrooms 2

Ingredients (2 servings)

  • 300 g romaine lettuce (or any green salad of choice)
  • 200 g oyster mushrooms
  • 100 g chickpeas, cooked (equals 50g dried chickpeas)
  • 100 g corn kernels
  • ½ red onion
  • 1 avocado
  • 1 red paprika
  • 1 bunch parsley
  • 2-3 tbsp ghee or coconut oil
  • 1 pinch salt & pepper
  • 1 tsp paprika powder (sweet or smoked)
  • 1 handful seeds or nuts of choice as topping

DRESSING

  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp date syrup
  • 1 tbsp flaxseed oil
  • 1 tsp chili flakes
  • 1 pinch salt & pepper

Instructions

  1. If not yet cooked, cook chickpeas after previous soaking overnight.
  2. Rinse and drain lettuce. Tear leaves apart into bite size pieces.
  3. Rinse and drain corn and chickpeas and add to lettuce.
  4. Cut red onion, paprika, and avocado (removed from peel and core).
  5. Chop parsley.
  6. Cut oyster mushrooms lengthwise.
  7. Heat ghee or coconut oil in a pan and sauté oyster mushroom with a pinch of salt & pepper, and paprika powder.
  8. Combine dressing ingredients in a bowl.
  9. Assemble salad ingredients in a bowl, dress with dressing and sprinkle seeds or crushed nuts of choice on top.
Supercharged Salad with Oyster Mushrooms 1

Potato Salad with Red Radish
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Buddha Bowl with Marinated Tempeh
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Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

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Get the booklet for free!

Buddha Bowl with Marinated Tempeh

von | Jun 10, 2024 | Buddha Bowls

Buddha Bowl with Marinated Tempeh 02
Ingredients (2 servings)

  • 300 g tempeh (or tofu)
  • 500 g broccoli (or 300 g broccoli and 200 g bok choy)
  • 150 g whole-grain rice
  • 2 carrots
  • 1 red paprika
  • 2 tbsp coconut oil
  • as needed green onions or chives
  • as needed sesame seeds
  • as needed furikake (optional)
  • a drizzle of sesame oil (optional)

SAUCE

  • 2 cloves garlic, minced
  • 3 tbsp coconut sugar or maple or date syrup
  • 4 tbsp tamari or soy sauce
  • 4 tbsp tahini
  • ½ lemon or 1 lime, juiced
  • 1 tsp chili flakes

Instructions

  1. Cut the tempeh into squares and cut each square into triangles.
  2. Optionally steam the tempeh for 10 minutes to get the most flavor out of the marinade.
  3. Combine sauce ingredients in a bowl, coat tempeh with half of the sauce and let sit for 20 minutes.
  4. Meanwhile, cook the rice according to the package instructions.
  5. Cut broccoli florets.
  6. Boil water in a saucepan and use a metal colander to steam the broccoli for 4 minutes in total.
  7. If opting for additional bok choi, add bok choi to broccoli in the half-time at 2 minutes and steam for 2 minutes.
  8. Julienne carrots or use a peeler to cut thin carrot ribbons.
  9. Cut paprika into stripes.
  10. Heat coconut oil in a pan over medium heat and add the tempeh.
  11. Let simmer while flipping occasionally until the sauce starts to darken slightly, then add half of the remaining sauce (save some for drizzling on top of the bowls), and let simmer until the sauce thickens.
  12. Assemble the bowls with rice, tempeh, broccoli (and bok choy), carrot ribbons and paprika stripes.
  13. Drizzle the remaining sauce and optionally sesame oil on top.
  14. Garnish with chopped green onions, furikake and sesame seeds.
Buddha Bowl with Marinated Tempeh 01

Supercharged Salad with Oyster Mushrooms

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Green Leafy Salad with Cherries and Miso Dressing

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Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.
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Get the booklet for free!

Green Leafy Salad with Cherries and Miso Dressing

von | Jun 7, 2024 | Salads

Green Leafy Salad with Cherries 2

Ingredients (2 servings)

  • 200 g green leafy vegetable of choice (e.g. spinach)
  • 220 g chickpeas, cooked (equals 110 g dried chickpeas)
  • 1 red onion
  • 150 red radish
  • ½ cucumber
  • 1 handful of cherries (or berry of choice)
  • as needed chives (optional)
  • as needed seeds or nuts of choice (e.g. walnuts)

DRESSING

  • 2 tbsp miso paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp date, maple or coconut syrup
  • 2 tbsp flaxseed oil
  • 2 tbsp tahini
  • 2 tbsp water

Instructions

  1. If not precooked, cook chickpeas with previous soaking overnight.
  2. Rinse green leafy vegetable of choice.
  3. Cut onion, red radish, and cucumber.
  4. Cut cherries in half and pit.
  5. Combine dressing ingredients in a bowl. Add more water if it’s too thick.
  6. Mix all salad ingredients, dress with dressing and top with chopped chives and nuts and/or seeds of choice.
Green Leafy Salad with Cherries 1

Buddha Bowl with Marinated Tempeh
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Korean Bibimbap
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Next Recipe

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet
Get the booklet for free!