by Dana James
Make the fish taco: Pat the fish dry and season on both sides with salt, pepper, and Cajun spices. Heat the olive oil in a pan over medium heat. When warm, add the fish and cook for 2 minutes. Flip the fish and cook until the fish is the same color throughout and flakes easily.
Lightly toast the corn tortilla over an open flame or warm in a cast-iron pan over low heat.
To serve, add half of the fish to the corn tortilla and top with summer slaw. Serve the remainder of the fish on the plate with rest of the slaw. Ethereal can add the remaining slaw to the second tortilla.
SAUTÉED COD OVER RATATOUILLE
ALL ARCHETYPES
SERVES 2
RATATOUILLE
2 tablespoons olive oil
½ small onion, diced
1 garlic clove, minced
1 medium eggplant, peeled and cut into ½-inch pieces (about 1½ cups)
Sea salt
2 small zucchinis, cut into bite-size pieces
1 red bell pepper, cored, seeded, and sliced
One 15-ounce can diced tomatoes
¼ teaspoon dried oregano, crumbled
¼ teaspoon dried thyme, crumbled
Freshly cracked black pepper
COD
2 tablespoons olive oil
Two 4-ounce cod fillets (Nurturer, increase to 5 ounces)
Sea salt and freshly cracked black pepper
1 cup cooked brown rice (Ethereal only)
Make the ratatouille: In a large pan, heat the olive oil over medium-low heat. Add the onion and garlic and cook for 3 minutes, or until soft. Add the eggplant and a pinch of salt. Cook, stirring occasionally, until the eggplant has softened. Stir in the zucchini and bell pepper. When the vegetables are tender, add the tomatoes and cook for 5 minutes. Add the oregano and thyme and season with salt and black pepper to taste. Keep warm while preparing the fish.
Make the fish: Heat the olive oil in a medium-sized pan over medium heat. Season the cod with salt and black pepper. When the pan is warm, add the cod fillets and cook for 3 minutes on each side, until the fish is the same color throughout and flakes easily. Transfer the fish to a plate and serve over the warmed ratatouille and rice, if using.
PAN-SEARED STEAK (OR GRILLED SHRIMP) WITH CUCUMBER DILL SALAD
ALL ARCHETYPES
SERVES 1
CUCUMBER DILL SALAD
1 tablespoon olive oil
¼ cup baby potatoes, cut into bite-size pieces (Nurturer, omit)
Pinch of sea salt
1 Persian cucumber, diced
½ cup cherry tomatoes, cut in half
2 tablespoons parsley
1 tablespoon dill, chopped
Juice of ½ lemon
STEAK (OR SHRIMP)
4 ounces grass-fed steak (Nurturer, replace with 5 ounces cooked shrimp)
Cracked black pepper
Kosher salt
1 tablespoon coconut oil
Make the salad: In a medium frying pan, heat the olive oil over medium heat. Add the potatoes and cook for 10 minutes, stirring frequently, until tender. If the edges are getting crispy before the inside is cooked, reduce the temperature. Season with salt. Place the potatoes in a medium-sized bowl and add the cucumber, tomatoes, parsley, dill, and lemon juice before transferring to a salad plate.
Make the steak: Cover the steak with cracked pepper and salt to prevent the steak from sticking to the pan. Place the coconut oil in a cast-iron skillet over medium-high heat. When the oil is hot, add the steak and sear for 3 minutes on each side. Transfer the steak to a plate and cover with aluminum foil and allow it to rest for 3 minutes, so the meat can continue to cook. Increase the cooking time if the desired doneness is greater than medium. If using shrimp, warm, if desired.
Serve the steak (or shrimp) with the salad.
LAMB (OR TURKEY) MEATBALLS WITH HERBED SALAD
ALL ARCHETYPES
SERVES 2
TOMATO SAUCE
1 tablespoon coconut oil
¼ onion, diced
One 15-ounce can organic tomatoes
Fresh basil (optional)
MEATBALLS
8 ounces organic ground lamb (Nurturer, substitute organic ground turkey and increase to 10 ounces)
¼ onion, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon whole cumin seeds
Pinch of sea salt
1 tablespoon coconut oil
SALAD
½ cup cooked quinoa (Nurturer, omit; Ethereal, increase to 1 cup)
4 Persian cucumbers, chopped
2 carrots, peeled and sliced into ribbons
¼ cup fresh parsley
2 tablespoons Lemon Vinaigrette
Make the tomato sauce: Heat the coconut oil in a medium-sized pan over medium heat. Once the oil coats the pan, add the onion and cook for about two minutes, until browned. Reduce the heat to low and add the tomatoes. Add the fresh basil, if using. Let the tomato sauce simmer while preparing the meatballs.
Make the meatballs: In a medium-sized bowl, combine the lamb, onion, cumin, coriander, cumin seeds, and salt. Mix the ingredients with your hands until the spices are infused into the lamb. Roll the mixture between your hands to make 12 meatballs.
Add the coconut oil to a medium-sized pan over high heat and sear the meatballs for about 4 minutes on each side, until they are cooked to your desired doneness.
Make the salad: Combine the quinoa, cucumbers, carrots, and parsley in a serving bowl. Drizzle with the Lemon Vinaigrette.
Place 6 meatballs on each of two plates. Top with tomato sauce and serve with salad on the side.
CAULIFLOWER RICE BOWL
WONDER WOMAN, FEMME FATALE, AND NURTURER
1 tablespoon olive oil
1 shallot, sliced
2 cups frozen cauliflower rice
½ cup fresh or frozen corn kernels
Sea salt
2 teaspoons fresh thyme
¼ cup fresh parsley, chopped
3 tablespoons hemp seeds
In a medium pan, heat the olive oil over medium heat. Add the shallot and cook for about 2 minutes, until translucent. Add the cauliflower rice, corn, and a pinch of salt. Sauté for about five minutes, until the vegetables are soft and golden. Add the thyme and parsley. Stir to combine before removing the mixture from the heat. Transfer to a serving bowl and top with hemp seeds. Serve.
DRESSINGS
Lemon Vinaigrette
Green Goddess Dressing
Tahini Dressing
LEMON VINAIGRETTE
MAKES 4 SERVINGS
Pinch of pink sea salt
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon raw honey
½ teaspoon lemon zest
Cracked black pepper
In a mason jar, place the salt, then the lemon juice, followed by 2 tablespoons water and then the olive oil. Add the mustard, honey, lemon zest, and pepper. Shake well until incorporated. Keep refrigerated for up to 2 weeks.
For variety, try adding herbs such as oregano, basil, and chives, diced garlic, or shallots or substitute white balsamic vinegar for the lemon juice.
GREEN GODDESS DRESSING
MAKES 8 SERVINGS
½ cup avocado
1 small anchovy (optional)
¼ cup coconut milk
1 small garlic clove, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh tarragon
1 tablespoon chopped fresh chives
1½ tablespoons freshly squeezed lemon juice
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br /> 2 tablespoons olive oil
Sea salt and freshly cracked black pepper
Put all of the ingredients in the bowl of a blender and blend for 30 seconds until smooth. Add water if the dressing is too thick.
TAHINI DRESSING
Created by Amie Valpone from The Healthy Apple
MAKES 2 SERVINGS
2 tablespoons tahini
Juice of ½ large lemon
1 teaspoon raw honey
1 small garlic clove, minced
Hot water, as needed
Sea salt and freshly cracked black pepper
Whisk together the tahini, lemon juice, honey, garlic, and a few teaspoons hot water in a small bowl. Add more hot water as needed to thin out the dressing to the desired consistency. Season to taste with salt and pepper.
SNACKS
Matcha Green Mylk
Pink Mylk
Golden Mylk
Cacao-Infused Golden Mylk
Beet and Carrot Juice
Green Vegetable Juice
Pink (or Ruby Red) Grapefruit with Caramelized Coconut Sugar
Nori with Carrot Turmeric Hummus and Avocado
Carrot Turmeric Hummus
Miso Soup
Cinnamon-Spiced Pumpkin Seeds
Black Sesame Seed Crackers
Cumin-Scented Chickpeas
Superfood Bars
Sunflower-Seed Crackers with Tahini
Cacao, Coconut, and Goji Berry Trail Mix
Chocolate Coconut Chia Seed Pudding
Citrus-Mint Salad
Berry-Mint Salad
Coconut Macaroons
Cacao Matcha Truffles
Chocolate Almond Milk
Fig and Coconut Balls
MATCHA GREEN MYLK
WONDER WOMAN, FEMME FATALE, AND ETHEREAL
SERVES 1
12 ounces unsweetened hemp milk
1 teaspoon raw tahini
½ teaspoon matcha powder
1 teaspoon coconut sugar
Pinch of pink sea salt
Pinch of ground cinnamon
Place all of the ingredients in a blender and blend until smooth.
PINK MYLK
NURTURER
SERVES 1
12 ounces unsweetened cashew milk
½ cup frozen raspberries
1 teaspoon coconut butter
Pinch of pink sea salt
Pinch of vanilla powder or 1 teaspoon vanilla extract
Place all of the ingredients in a blender and blend until smooth.
GOLDEN MYLK
FEMME FATALE
SERVES 1
12 ounces almond or coconut milk
½ teaspoon ground turmeric powder
¼ teaspoon ground cinnamon
1 teaspoon raw honey
A few grinds of black pepper
Place all of the ingredients in a blender and blend until smooth.
CACAO-INFUSED GOLDEN MYLK
ETHEREAL ONLY
SERVES 1
4 ounces carrot juice
6 ounces almond milk
1 teaspoon ground cinnamon
1 teaspoon cacao powder
1 teaspoon coconut sugar
1 teaspoon coconut oil
Place all of the ingredients in a blender and blend until smooth.
BEET AND CARROT JUICE
ETHEREAL ONLY
SERVES 1
4 ounces carrot juice
4 ounces beet juice
2 ounces filtered water
Squeeze of lemon
Whisk or blend all of the ingredients together until frothy.
GREEN VEGETABLE JUICE
NURTURER AND WONDER WOMAN
SERVES 1
1 large cucumber, peeled and chopped
½ small fennel bulb
½ pear
2 tablespoons fresh mint leaves (3 or 4 sprigs)
Juice of ½ lemon
Put the cucumber, fennel, pear, and mint through a juicer, or place them in the bowl of a high-speed blender and blend until smooth, adding water to reach the desired consistency. Add lemon juice to taste, and strain the green vegetable juice if desired.
PINK (OR RUBY RED) GRAPEFRUIT WITH CARAMELIZED COCONUT SUGAR
NURTURER, WONDER WOMAN, AND FEMME FATALE
SERVES 1
1 pink grapefruit (Nurturer, use ruby red grapefruit)
1 teaspoon coconut sugar
1 sprig fresh mint (optional)
Preheat the oven broiler. Cut the grapefruit in half. Place the grapefruit on a baking tray lined with a baking sheet, peel-side down, and sprinkle with the coconut sugar. Place the baking tray with the grapefruit in the oven, keeping the door slightly open so you can watch the fruit. Remove it from the oven when the sugar has caramelized. Sprinkle mint leaves, if using, on top.
NORI WITH CARROT TURMERIC HUMMUS AND AVOCADO
NURTURER, WONDER WOMAN, AND FEMME FATALE
SERVES 1
1 tablespoon Carrot Turmeric Hummus
1 nori sheet
¼ avocado, sliced
1 small handful of micro greens
Pinch of sea salt
Pinch of smoked paprika
Spread the hummus in an even layer over the nori sheet, then add the avocado slices and micro greens. Season with salt and paprika.
CARROT TURMERIC HUMMUS
ALL ARCHETYPES
MAKES 12 SERVINGS
3 large carrots
1½ cups cooked chickpeas
4 tablespoons tahini
1-inch piece of fresh turmeric, peeled
1 teaspoon sea salt
Preheat the oven to 350°F. Rinse, scrub, and cut each carrot into 4 pieces. Place the carrots in an oven-proof dish and roast for 20 minutes. Transfer the carrots to the bowl of a food processor along with the chickpeas, tahini, ⅓ cup water, turmeric, and salt and blend until smooth. Add a splash more water or some olive oil if too thick. Store any leftovers in an airtight container in the fridge for up to 1 week.
MISO SOUP
NURTURER, WONDER WOMAN, AND FEMME FATALE
SERVES 1
½ nori sheet, torn into bite-size pieces
2 tablespoons white miso
2 tablespoons hot water
1 cup spinach
1 scallion, sliced
Bring 2 cups water to a boil in a small saucepan over high heat. Add the nori. Reduce the heat and simmer for 5 to 10 minutes. While the seaweed is simmering, combine the miso and the 2 tablespoons hot water in a small bowl. Whisk until the miso is fully broken down. Add the miso and the spinach to the saucepan with the nori. Remove the saucepan from the heat and cover until the spinach wilts. Ladle into a bowl and top with the scallion.
CINNAMON-SPICED PUMPKIN SEEDS
ALL ARCHETYPES
SERVES 8
1 cup pumpkin seeds
1 tablespoon coconut oil
1 tablespoon maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon smoked paprika
¼ teaspoon sea salt
Preheat the oven to 350°F. In a medium-sized bowl, combine all of the ingredients. Toss to coat the pumpkin seeds, then pour onto a baking pan lined with a baking sheet and spread in an even layer. Roast for 7 minutes or until you can smell the pumpkin seeds toasting. Using a spatula, stir the pumpkin seeds and then roast for 5 minutes more. Remove the pan from the oven and allow the mixture to fully cool before serving. The pumpkin seeds may be stored in an airtight container for up to 1 week.
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WONDER WOMAN, FEMME FATALE, AND ETHEREAL
SERVES 4
¼ cup black sesame seeds, ground into a flour in a coffee grinder
½ cup sunflower seeds
2 tablespoons chia seeds
1 teaspoon sea salt
1 cup gluten-free organic oat flour
⅓ cup extra-virgin olive oil
Preheat the oven to 350°F. Place the sesame seed flour, sunflower seeds, chia seeds, salt, and oat flour in a medium-sized bowl and stir until combined. Add ½ cup water and the olive oil and mix to form a dough. Divide the dough into two parts and place them between two sheets of parchment paper. Using a rolling pin (or mason jar), roll out the dough into a thin sheet about ⅛ inch thick. Remove the top piece of parchment paper and carefully slide the bottom piece of dough with the parchment paper onto a baking pan. Score the dough into desired shapes, cutting about halfway down. Sprinkle with salt. Repeat with the second rolled-out dough.