Kale Curry, Red Peppers and Chickpeas
1 medium onion roughly chopped 1 heaped teaspoon finely chopped garlic 1 inch fresh ginger finely chopped 1 teaspoon ground coriander 1 teaspoon red curry powder 1 teaspoon ground cumin ½ teaspoon turmeric ¼ teaspoon Sandra’s Spice ½ - ¾ cup coconut water 2 teaspoons apple cider vinegar 2 teaspoons tomato paste 1 15oz can organic chickpeas 6 cups roughly chopped kale 2 red peppers roughly chopped ¼ cup finely chopped cilantro ¼ cup unsweetened coconut flakes ¼ cup sliced almo
Wasabi Wild Salmon, Button Mushrooms, White Cabbage with Sweet Radish
1 ½ lb’s wild salmon 1 tablespoon lemongrass paste 1 cup small roughly chopped mushrooms Braggs amino acids 1 teaspoon finely chopped fresh garlic 1 ½ inches finely chopped fresh ginger ¼ cup vegenaise 1 teaspoon dried wasabi 2 cups finely chopped white cabbage ¼ cup fresh cilantro finely chopped 1/8 teaspoon Sandra’s Spice ½ teaspoon organic agave Preheat oven to 425 degrees. Line a baking tray with aluminum foil and lightly coat with cooking spray. Lightly coat salmon with
