Sweet Energy Salad with Maple-Lime Dressing

After receiving an unexpected windfall in the form of smoked salmon, Dan, Tash and I decided to experiment with the creation of a luxury breakfast. Combining the salmon with our new obsession—mango guacamole—we realized that not only were we culinary geniuses, but also that we had inadvertently crafted the world's healthiest breakfast. At least according to this criteria.

Not to be so easily satisfied we vowed to attempt the same for lunch. This powerhouse salad contains ten of the healthiest foods on the planet, though that's not why we loved it. Besides the anti-cancer, antioxidant, iron rich, vitamin C-ed, cholesterol-lowering properties, the juxtaposition of salty/sweet and hot/cold is what makes this salad so interesting.

The other secret to its superiority is Quinoa, (pronounced keen-wa) a crunchy South American grain that doubles as a complete source of protein. Fresh raspberries and a maple-lime dressing don't hurt either.

We were so inspired after finishing our meal that we spontaneously spent the next hour doing sit-ups in the middle of the living room floor. If that's not progress then I don't know what is.

Serves 3.

















SWEET ENERGY SALAD

Mixed Greens

Baby Spinach Leaves

Raspberries
Chopped Apple
Cherry Tomatoes
Raisins
Peanuts
½ Cup (Uncooked) Quinoa
½ Large Onion
2 Cloves of Garlic
2 tsp Minced Ginger
Carrot
Cucumber
Green Pea Pods

Heat oil in skillet. When hot add garlic, ginger, and minced onion. Cook onions until translucent, then add carrots, pea pods, and apple. Sauté an additional ten minutes. In the meantime prepare Quinoa according to package, seasoning with soy sauce and lime.

Chop remaining ingredients and sprinkle over mixed greens and spinach leaves. Combine with hot vegetables and quinoa, then top with dressing. Love the energy.

MAPLE-LIME DRESSING

1 tsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Soy Sauce
2 Large Wedges of Lime
2 tsp Maple Syrup

Combine ingredients. Drizzle generously.

Coconut Curried Shrimp

When the summer weather turns stormy I have a tendancy to start daydreaming I live somewhere in the tropics. Unfortunately as it is relatively difficult to pretend that St. Laurent is, in fact, the ocean, my best efforts usually revolve around cuisine. If this Thai-inspired dish is doesn't leave you with visions of private beaches and palm frond canopies, it should at the very least distract you from the 90% humidity.


COCONUT CURRIED SHRIMP

1/2 pound shrimp (frozen or fresh--peeled and deveined)
Half a large onion
Half a large red pepper
2 cloves of garlic
1 tbsp minced ginger
1 tsp chili powder
1 tbsp curry powder
1/2 cup coconut milk
1/2 cup chunked pineapple
1/4 cup crushed peanuts
Soy Sauce
Lime
Coriander

Directions

Heat two tablespoons of oil in skillet. When the oil temperature is as hot as the outside air, add ginger, garlic, and onions. Sauté for approximately five minutes, add shrimp. Cook shrimp thoroughly--about five minutes or until plump and pink. Season with curry powder, chili powder, soy sauce, and lime. Throw in red pepper and cook until tender. Add pineapple and coconut milk last, heating through.

Serve over basmati rice and garnish with crushed peanuts and coriander. Salt, pepper, and lime to taste.

Spicy Tomato Tofu Fajitas with Mango Guacamole

If you've grown up in San Diego as I have, powerful cravings for Mexican cuisine can hit both regularly and insistently.

Unfortunately while Montréal is normally a mecca of culinary diversity, there is a surprising lack of inexpensive and quality Mexican fare. And when you add the parameter of trying to avoid anything double soaked in oil and trans-fat, well, you're in trouble.

And so homemade fajitas enter. This recipe makes use of tofu because A) it soaks up flavors much more compellingly than your average meat and B) I love it wholly and blindly, but you could easily substitute chicken or beef for a more typical meal.

Because I'm habitually starving this recipe has two elements: the fajitas and the guacamole, but it's certainly not necessary to make both at once.

(However, if you do, you won't be sorry.)

Feeds Two.

TOFU FAJITAS

Half of block of firm tofu (for more interest use a flavored tofu such as ginger)
Half a red or orange pepper
Half a small onion
1-2 cloves of garlic (# of cloves dependent on whether or not you're going out later that night)
4 large ripe summer strawberries
Grated cheese of your choice (good options include sharp cheddar, monterrey jack, or anything with a jalepeno twist)
Tortillas

Spices and Flavor (use what you have on hand, though ideally all)
Olive Oil
Balsamic Vinegar
Cumin
A variation on Cajun/Mexican/Chili Spice (essentially anything that will add a little heat)
Canned Diced Tomatoes
Lime
Coriander

Directions

Heat a small bit of oil in a skillet. When it's cracking hot, add finely minced pieces of garlic and the chopped onion and tofu. (I like long thin strips, as it feels more authentic.) Season with a generous splash of vinegar, half a teaspoon of cumin, a spritz of lime, a few diced tomatoes in their juice, and enough spicy spice to make your eyes water pleasantly.

Sauté until onions become translucent and soft, about 10 minutes.

Add remaining ingredients: the pepper, (thin slices, long) strawberry, (thin slices, small) and more tomatoes (chunked, fat). Sauté for additional 5 minutes. Add a splash more balsamic and lime, and any additional spices, if desired.

Serve on warm tortillas, sprinkle with fresh coriander, cheese, and top with a dollop of natural yogurt. Dip, pour, drench, or otherwise load with mango guacamole.

MANGO GUACAMOLE

1-2 ripe avocados (they should be slightly soft to the touch)
1 ripe mango (again, soft to the touch)
Approximately two teaspoons finely chopped onion
Soy Sauce (here salt can be substituted if absolutely necessary)
Black Pepper
Lime
Coriander

Directions

Cut avocados in half length-wise. Remove skins and pit, mash. Cut mango into chunks and mix in. Add several drops of soy sauce, onion, a generous squirt of lime, black pepper, and coriander. Eat. Enjoy.

So that's it. For diversity feel free to play around with different vegetables: mushrooms, sweet corn, eggplant and carrot are all delicious additions. For more decadence use sour cream instead of natural yogurt. If you feel like celebrating accompany it with sangria. Think summer.