Studying holistic nutrition the past six months has opened my eyes. It's made me more aware of what I put into my body and how it affects me. I've eaten a mostly vegetarian diet, including eggs and dairy, the past four and a half years. I decided recently that I want to consciously include more fish into my diet. The essential fatty acids—omega 3s—are excellent for you. Fish is great for memory and cognitive function. Omega 3 fatty acids are also helpful in lowering cholesterol and protecting against heart disease.
Saturday I made a delicious meal of wild Alaskan salmon, coconut black beans, avocado mango relish, and a green salad.
I made a paste for the salmon that consisted of cumin, coriander, chilli powder, black pepper, fresh ginger, minced garlic, celtic salt, sesame oil, maple syrup, coconut oil. I rubbed the paste onto the fish and finished with lime and lemon slices. I baked the salmon for about 25 minutes or so.
The black beans were inspired by a recipe from the Whole Foods Market cookbook. I sauteed onions, ginger and garlic before adding 2 cups of cooked black beans and 1 can of coconut milk. I cooked for 15 minutes and garnished with lime juice and cilantro.
I diced up a fresh relish of mangoes, avocado, and basil with lime juice served over a bed of mixed greens, herbs, and carrots.
This was the perfect meal eaten on the porch on the first day of spring.
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