SALMON

Squeeze 2-3 clementines, (or any citrus fruit even pink grapefruit!) Pour juice over the salmon and let sit for 30 minutes to 2 hours.

When ready to cook, grill skin side down and use the extra marinade to keep fish moist.

If you like some heat, add a dry rub spice or hot sauce to kick it up a notch.

RAW KALE SALAD

After washing leaves, lay out on dry area and pat dry.

Slice out the ribs of the kale, retaining the leaves.

Stack Leaves and roll up like a cigar, slice once down the middle lengthwise holding the bunch together, then cut sideways making many short ribbons. In a dry bowl add the kale and salt and massage... yes, I mean rub your kale.

Massaging the kale with the salt helps to initiate the breakdown of the kale cell wall.

Next and finally, add in 1/4-1/2 juice of lemon. This is easily ab sorbed into the cell wall of the kale and “cooks” the greens. Leave in fridge to chill; ready in 15 minutes and stays great for days.

SWEET POTATO

After washing, use a fork to make holes in multiple areas around the potato and wrap with foil. Keeping the skin on will preserve all the sweet juices of this beauty when done.

Bake at 350 degrees for 30-45 minutes depending on your oven.

The fork should pierce the foil and enter potato without much force.

Unwrap carefully after cooling because the sweet syrup of the potato can make a sticky sweet mess.

Drizzle any left in the foil onto the potato. See if you need salt, but it is often just right all on its own.

Marinate Corvina in lime juice. Add salt and pepper. For blackened add cayenne and black pepper.

GINGER RED PEPPER PEACH CHUTNEY

Juice of ½ a lime

¼ cup white onions, diced

2 TBL juice from the peaches

2 ½ peach pieces

2x2 inch piece of fresh ginger

1/8 piece of a red bell pepper, diced

Salt and pepper to taste

Place the above ingredients in a small food processor or blender. I love to pull out my hand blender for small batch blending. Blend till smooth!

Salt & Pepper if needed and place in fridge to chill, pull out and add to fish while fish is still warm for best results. As always, feel free to add in red pepper flakes if you want a bigger kick.

½ cup coconut milk

4 medium portobello caps

5 roasted garlic cloves

2 TBLS parsley (fresh or dried)

½ medium purple cauliflower

1 inch slice of red or white onion

Begin by cleaning mushroom caps and cauliflower and peeling the garlic.

Place on a roasting tray and roast till garlic is soft. Place all ingredients into a food processor with an S-blade.

Blend until smooth, adding in coconut milk as needed and lastly salt and freshly ground pepper to taste.