I LOVE Mexican cuisine and believe that tortillas, beans and avocado could sustain me for life. But when I cook for my Scottish father things tend to be rather bland (think roasted meat, boiled potatoes and mushy peas). My taste buds have rebelled, but how to merry my love for flavour and his stubborn insistence on plain food?
GG Fish Tacos are the answer as they combine fish with fresh avocado and mango salsa on top of warm corn tortillas. Healthy, not too spicy and full of flavour!
GG Fish Tacos
- White fish (cod, tilapia, halibut)
- 1/4 cup flour mixed with dash curry powder (depending how spicy you want it)
- Egg beaten with touch of milk
- Light oil
- Corn tortillas
- Red onion
- Salt and Pepper
- Greek style yogurt
- Curry powder
Prepare salsa by coarsely chopping all ingredients and combining in a bowl. Easy. Prepare yogurt dressing by combining in a bowl. Even easier. Wrap corn tortillas in cloth and microwave about 30 seconds. Alternatively use the frying pan on LOW and heat for a few minutes until warm but not crisp. Keep wrapped in towel while fish is prepared.
Heat a thick layer of oil in pan but do not overheat. Roll fish in flour/spice mixture. Dip fish in egg/milk mix and shake off excess liquid. Throw fish in pan and fry a few minutes. When cooked lay fish out on paper towel to absorb excess oil.
To combine tacos, layer two tortillas on a plate, top with fish, salsa and yogurt dressing, garnish with cilantro and serve with a slice of lime. Best enjoyed with cold light beer on a patio with friends.
I work in a gym and along with new exercise ideas comes nutritional trends. My philosophy has and always will be a focus on whole food – the closer the food is to its natural state the better. A few friends are currently testing out a gluten-free diet and to compensate for the lack of wheat I made some chocolate macaroons. While on the gluten-free train I figure I would make these delights raw and vegan as well. Seems that one thing just leads to the other and make no mistake, these power-houses of nutrients are satisfyingly delightful!
Chocolate Macaroon Delights
A raw, vegan, gluten and dairy-free cookie
- 1 cup shredded coconut
- 2 tsp chia seeds
- 5 tbsp quality cocoa powder
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1-2 tbsp maple or agave syrup
- 1/2 tsp vanilla
Pulmarize ingredients in a food processor until desired consistency. Scoop teaspoon onto parchment-lined pan. Press down gently and top with toasted nut (I used walnut). Refrigerate until your willpower gives way.
I love chocolate, especially if it is good for me. That is why I love Sarah Britton, creator of the popular blog My New Roots and inspiration for creative cooking. I have shared her hundred dollar (literally) recipe for raw brownies below. Be sure to buy the ingredients on sale and serve to only those who will appreciate this masterpiece.
The Raw Brownie
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.