by Dana James
SMOKED SALMON WITH SPRING SALAD
WONDER WOMAN AND FEMME FATALE
SERVES 1
2 cups spinach
1 cup mixed greens
2 radishes, cut into quarters
½ yellow or orange bell pepper, cored, seeded, and sliced
¼ cup cooked asparagus, trimmed and sliced into bite-size pieces
¼ cup fresh parsley leaves
2 small new potatoes, cooked and sliced
1 tablespoon pumpkin seeds
1 tablespoon Green Goddess Dressing
4 ounces smoked wild salmon
In a large bowl, toss the spinach, greens, radishes, bell pepper, asparagus, parsley, new potatoes, and pumpkin seeds with the dressing. Transfer the mixture to a serving plate and top with the salmon.
LEMON, EDAMAME, AND AVOCADO RICE BOWL WITH CHICKEN
ETHEREAL ONLY
Created by natural food chef Candice Kumai
SERVES 1
1 tablespoon Lemon Tamari Dressing (below)
½ cup cooked brown rice
½ cup shelled edamame
2 cups wild baby arugula
4 ounces cooked organic chicken breast, thinly sliced
¼ avocado, thinly sliced
Place the dressing and rice in a medium-sized bowl and toss to coat. Add the edamame and arugula and toss gently to combine. Transfer to a serving bowl and top with the chicken and avocado.
LEMON TAMARI DRESSING
MAKES 2 SERVINGS
2 tablespoon tamari
1 tablespoon toasted sesame oil
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon finely grated lemon zest (optional)
In a large bowl, whisk together the tamari, sesame oil, lemon juice, oregano, and lemon zest, if using, until well combined.
SOBA NOODLES WITH SCALLIONS AND SNAP PEAS
ETHEREAL ONLY
SERVES 1
2 tablespoons coconut oil
1 handful button mushrooms, chopped into bite-size pieces
1 scallion, chopped
1 cup sugar snap peas
Sea salt and freshly cracked black pepper
4 ounces extra-firm tofu, sliced into ½-inch pieces
½ cup cooked soba noodles
3 cups spinach
¼ cup fresh cilantro, chopped
¼ avocado, sliced
1 teaspoon lemon zest
Sea salt and cracked black pepper
Heat a large pan over medium heat. Add 1 tablespoon coconut oil and swirl until it’s melted and coats the pan. Add the mushrooms and scallion to the pan and cook for about 5 minutes, until golden. Add the sugar snap peas and a pinch of salt. Cook for about 3 minutes or until the peas are soft but still green.
Meanwhile, add the remaining 1 tablespoon of coconut oil to a medium frying pan over medium heat. Once hot, add the tofu slices and cook for about 3 minutes on each side, until brown.
While the tofu is cooking, add the cooked noodles, spinach, and cilantro to the pan with the mushrooms and sugar snap peas. Stir until everything is combined and the spinach wilts.
Transfer the soba noodles and vegetables to a plate and add the tofu. Top with the avocado, lemon zest, and salt and pepper to taste.
BEET BURGER WITH CARROT TURMERIC HUMMUS AND BBQ ’SHROOMS
ETHEREAL ONLY
Created by Elenore Bendel Zahn, founder of Earthsprout
SERVES 4
3 tablespoons coconut oil, plus more as needed
1 cup button mushrooms, cleaned and thinly sliced
2 small beets, scrubbed
2 15-ounce cans black beans, drained and rinsed
½ cup chickpea flour
1 tablespoon coriander seeds
1 teaspoon caraway seeds
½ teaspoon freshly cracked black pepper
¼ teaspoon sea salt
2 garlic cloves, minced
Handful of baby greens
2 tablespoons Carrot Turmeric Hummus
¼ cup BBQ ’Shrooms (recipe below)
Heat 1 tablespoon of the coconut oil in a medium cast-iron skillet. Once hot, add the mushrooms. Cook for about 5 minutes, until golden brown on all sides while stirring as little as possible. The mushrooms should be as dry as possible. Place the mushrooms in the bowl of a food processor and add the beets, black beans, chickpea flour, coriander seeds, caraway seeds, pepper, salt, and garlic. Pulse the ingredients until it forms a sticky mixture and let it rest for at least 15 minutes (to let the chickpea flour work its magic) or overnight if you want to prep in advance.
Form the mixture into small patties using ¼ cup of the mixture per patty. Heat another tablespoon of coconut oil in a medium-sized pan over medium heat. Once the oil is sizzling, fry the beet patties until golden on both sides. Add fresh oil for the next batch and continue frying until all of the patties are done.
To serve, place two burgers on a handful of baby greens and top with carrot hummus and BBQ ’Shrooms. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
BBQ ’SHROOMS
2 large handfuls of oyster mushrooms (about ⅔ cup)
¼ teaspoon sea salt
½ teaspoon tomato puree
1 teaspoon dark miso
½ teaspoon liquid smoke
1 garlic clove, minced
½ teaspoon coconut oil
Slice the mushrooms into thin strips and place them in a dry pan over medium heat. Add the salt and fry the mushrooms for about 5 minutes, until they are golden and dry, stirring as little as possible. Meanwhile, in a small bowl, whisk together the tomato puree, miso, liquid smoke, garlic, ½ teaspoon water, and the coconut oil. Add the mixture to the pan of mushrooms. Toss to cover and fry for 1 minute more. Serve immediately. Store leftovers in an airtight container in the fridge for up to 1 week.
FALAFEL OVER GREENS AND PURPLE CABBAGE
ETHEREAL ONLY
Created by McKel Hill from Nutrition Stripped
SERVES 2
¼ cup raw sunflower seeds, shelled
1 cup cooked peas
3 tablespoons red onion, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon tahini
Juice of ½ lemon (about 2 tablespoons)
1½ teaspoons brown rice flour
½ teaspoon baking powder
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon sea salt
Freshly cracked black pepper
4 cups steamed or sautéed greens (kale, spinach, or Swiss chard) and cabbage
Preheat the oven to 375°F. Place the sunflower seeds in the bowl of a blender or a food processor and pulse for 30 seconds or until coarsely chopped. Add the peas and pulse for 1 minute, pausing to scrape down the sides of the bowl. Keep pulsing until the mixture is slightly coarse and well combined. Transfer the mixture to a medium-sized bowl and add the onion, parsley, cilantro, mint, garlic, olive oil, tahini, lemon juice, brown rice flour, baking powder, chili powder, cumin, salt, and pepper. Stir the mixture until combined into a “dough.”
Using your hands, form 18 small falafel balls and place them on a baking pan. Bake for 25 to 30 minutes, turning each falafel halfway through the baking process until all are evenly golden brown. To serve, place the steamed or sautéed greens and cabbage on a plate and top with 3 falafel.
Store the extra falafel in an airtight glass container for up to 1 week. Reheat by popping them into the oven
or toaster oven until heated through and crisp.
DINNER
Pan-Seared Lemon Sole with Wild Arugula Salad
Halibut with Curried Vegetables and Potato
Seared Scallops Over Sweet Pea (or Cauliflower) Puree with Moroccan Carrot Salad
Hemp-Crusted Mahi Mahi with Roasted Vegetables
Cajun Fish Tacos with Summer Slaw
Sautéed Cod Over Ratatouille
Pan-Seared Steak (or Grilled Shrimp) with Cucumber Dill Salad
Lamb (or Turkey) Meatballs with Herbed Salad
Cauliflower Rice Bowl
PAN-SEARED LEMON SOLE WITH WILD ARUGULA SALAD
ALL ARCHETYPES
SERVES 1
¼ cup sweet potatoes, sliced into ¼-inch rounds (Nurturer, omit; Ethereal, increase to ½ cup)
1 tablespoon coconut oil
Pinch of sea salt
1 tablespoon pine nuts
2 handfuls of wild baby arugula
1 handful of shredded kale
¼ small fennel bulb, shaved
1 small Persian cucumber, chopped
1 tablespoon Lemon Vinaigrette
1 tablespoon olive oil
One 4-ounce lemon sole fillet (Nurturer, increase to 5 ounces)
Freshly cracked black pepper
Zest and juice of ½ lemon
Fresh herbs, such as parsley, chives, and dill, optional
Preheat the oven to 400°F. Coat both sides of the sweet potato slices, if using, with the coconut oil and place them on a baking pan in one layer. Sprinkle with salt. Bake for 10 minutes, then flip the rounds over and bake for 10 minutes more. Once the sweet potatoes are crispy on both sides, remove from the oven.
While the sweet potatoes are cooking, toast the pine nuts in a cast-iron skillet over medium heat, stirring with a wooden spoon to stop them from sticking and burning, about 3 minutes. Once lightly toasted, add them to a medium bowl along with the arugula, kale, fennel, and cucumber and toss with the dressing.
Heat the olive oil in a medium-sized pan over medium heat. When the oil is warm, add the lemon sole fillet. Season with salt and pepper and cook for 3 minutes. Flip and season the other side. Cook for 2 to 3 minutes more or until the fish is the same color throughout and flakes easily.
Transfer the fish to a plate. Sprinkle the lemon zest and lemon juice over the fish and season with salt. Serve with the salad and roasted sweet potatoes.
HALIBUT WITH CURRIED VEGETABLES AND POTATO
ALL ARCHETYPES
SERVES 2
1 tablespoon coconut oil
1 small onion, diced
2 garlic cloves, chopped
2 teaspoons fresh ginger, minced
½ cup new potatoes, diced small (Nurturer, omit; Ethereal, increase to 1 cup)
Sea salt to taste
1 yellow bell pepper, cored, seeded, and sliced
1 zucchini, sliced
2 cups cauliflower florets
1 large beefsteak tomato, chopped
1 teaspoon ground turmeric powder
2 teaspoons ground coriander
2 teaspoons ground cumin
Two 4-ounce halibut fillets, cut into 2-inch cubes (Nurturer, increase to 5 ounces)
Juice of 1 lemon
¼ cup fresh cilantro leaves, chopped
Melt the coconut oil in a large saucepan over medium heat. Add the onion, garlic, ginger, potatoes, if using, and a pinch of salt. Cook, stirring frequently, for about 5 minutes, until the vegetables soften. Add the bell pepper, zucchini, cauliflower, tomato, turmeric, coriander, and cumin and stir to coat the vegetables with the spices. Add ¼ cup water if the tomato is not juicy. Cover the saucepan and simmer for 5 minutes. Add the halibut and cook for 5 minutes more, or until the fish is opaque throughout. Stir in the lemon juice, salt to taste, and cilantro, then serve.
SEARED SCALLOPS OVER SWEET PEA (OR CAULIFLOWER) PUREE WITH MOROCCAN CARROT SALAD
ALL ARCHETYPES
SERVES 1
CARROT SALAD
3 medium carrots
2 dates, pitted and chopped
1 tablespoon shelled pistachios, chopped
DRESSING
1 tablespoon extra-virgin olive oil
Juice of ½ navel orange
Pinch of ground cinnamon
Pinch of ground cumin
Pinch of sea salt
Dash of raw honey
1 garlic clove, smashed
PEA OR CAULIFLOWER PUREE
1 cup frozen sweet peas (Nurturer, substitute 1 cup cooked cauliflower, chopped, to increase cruciferous vegetable intake)
1 tablespoon fresh mint leaves, chopped
1 lemon
Sea salt and freshly cracked black pepper to taste
SCALLOPS
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
4 scallops (Nurturer, increase to 5)
½ cup cooked purple potatoes (Ethereal only)
Make the carrot salad: Peel the carrots, then use the peeler to shave the carrots into thin ribbons. Place the ribbons in a large bowl with the dates and pistachios.
Make the dressing: Combine all of the dressing ingredients in a mason jar and shake vigorously. Drizzle over the salad and toss to coat.
Make the puree: Cook the frozen peas according to the directions on the package. Once cooked, place them (or the cauliflower) in the bowl of a blender and add the mint, a squeeze of lemon juice, and a touch of water. Blend until the mixture is smooth. Season with a pinch of salt and pepper. (I recommend doubling this recipe and using the leftover puree as a dip for a snack with crudités.)
Prepare the scallops: Heat the olive oil in a sauté pan over high heat. When the oil starts to sizzle, salt and pepper the scallops and add them to the pan, making sure they do not touch each other. Sear for 1 to 2 minutes on each side until a golden crust forms. Serve immediately on top of the pea or cauliflower puree with carrot salad and potatoes, if using, on the side. Drizzle with leftover dressing, as desired.
HEMP-CRUSTED MAHI MAHI WITH ROASTED VEGETABLES
ALL ARCHETYPES
SERVES 2
½ cup baby potatoes, diced (Nurturer, omit; Ethereal, increase to 1 cup)
2 small carrots, cut into bite-size pieces
½ yellow bell pepper, cored, seeded, and sliced (Nurturer, substitute red bell pepper)
1 large fennel bulb, cut into bite-size pieces
2 cups cauliflower, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
Sea salt and freshly cracked black pepper to taste
¼ lemon, thinly sliced
2 fresh rosemary sprigs
2 fresh oregano sprigs
Two 4-ounce mahi mahi fillets (Nurturer, increase to 5 ounces)
1 tablespoon hemp seeds
Pinch of dried red pepper flakes
Handful of micro greens
Preheat the oven to 375°F. Put the baby potatoes, carrots, bell pepper, fennel, and cauliflower in a medium-sized bowl. Add the olive oil and a pinch of salt and black pepper. Toss to coat. Place the vegetables on a baking pan and roast for 10 minutes. Shake the pan so the vegetables don’t stick and bake for 10 minutes more, or until the vegetables are golden on the outside but can be pierced easily with a fork. Add more salt and black pepper in the last 5 minutes to the vegetables.
While the vegetables are roasting, line a second baking pan with parchment paper and drizzle olive oil on it. Top with the lemon slices and half of the rosemary and oregano. Season the mahi mahi on both sides with salt, black pepper, hemp seeds, and red pepper flakes before placing it on top of the lemon slices and herbs. Cover with aluminum foil. Ba
ke for 15 minutes, until the fish is flaky. Open the aluminum foil to allow the hemp seeds to form a crust and roast for another 5 minutes. Serve with the roasted vegetables and micro greens.
CAJUN FISH TACOS WITH SUMMER SLAW
ALL ARCHETYPES
SERVES 1
DRESSING
1½ teaspoons lemon juice
Dash of raw honey
Sea salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
SUMMER SLAW
½ cup red cabbage, thinly sliced
½ cup green cabbage, thinly sliced
2 carrots, peeled and grated
¼ avocado, diced
¼ cup fresh cilantro
FISH TACO
One 4-ounce striped bass, mahi mahi, or whitefish fillet (Nurturer, increase to 5 ounces)
Pinch sea salt and freshly cracked black pepper
1 tablespoon Cajun spices
1 tablespoon of extra-virgin olive oil
1 medium-size corn tortilla (Nurturer, omit; Ethereal, increase to 2 tortillas)
Make the dressing: Whisk together the lemon juice, honey, salt, and pepper. While whisking, add the olive oil until fully combined.
Make the summer slaw: In a separate medium-sized bowl, add the cabbage, carrots, avocado, and cilantro. Pour in the dressing and toss to coat. Let the slaw sit while you cook the fish.