Good Karma Mahi-Mahi, fresh Shitaki & Zucchini Udon Noodles

Asian Food, Fish, low carb, Paleo, Udon Noodles

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Get your chopsticks ready! Play your favorite relaxing music and light your favorite candles. Make some lovely  green tea and get your little teacups filled. This flavorful dish is made with Mahi-Mahi marinated in Miso & Sake with delicious low carb Udon Noodles made from veggies with a Paderno Spiral Vegatable Slicer. You can also use a Julianne Veggie peeler if you want, to make the long noodles.

For the fish marinade, whisk together:

1/2 cup organic white miso paste

1 1/2 Tablespoons grated ginger

1 Tablespoon Hoisin Sauce

1/2 cup organic Japanese saki

1/2 cup ume plum vinegar

1/2 cup organic nama shoyu

Pour over 2 or 3 nice mahi-mahi fillets. Marinate for an hour.

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After marinating:

Pull fish out of the marinade, place on a platter & top with 1 1/2 teaspoons shichimi togarashi and 1 1/2 teaspoons Furykaki. (see photos below)

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These products can be bought at your local whole foods store or an Asian grocery and please keep in your fridgidare & spice drawer for multiple healthy food recipes from eggs to din-din.

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Set aside. You will either grill or cook these in a sautee pan with a bit of sesame oil in a minute, but first, marinate the shitake mushrooms:

10 shitake mushrooms, sliced

1 1/2 Tablespoons Nama Shoyu

5 star anise seeds (just to flavor and look pretty-don’t eat these because they have a husk that’s not appetizing and too crunchy)

A splash of Ume Plum Vinegar

A splash of Japanese Saki

1 Tablespoon Sesame oil.

It will look pretty like this:

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Ah, I just tried a slice of shitake and it was delicious. Let this marinate while you make the Udon Noodles:

Take a Spiral Vegatable Slicer, or  a Julianne Veggie peeler, and 2 medium zucchinis.

Make long, thick noodle slices like this:

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Now, add/place/mix the noodles in the shitake mushrooms and it’s marinade. Let sit for a few minutes while you grill or pan cook your fish. The noodles will soak up the shitake flavors and the yummy marinade.

Now take the fish off the grill and set aside. Heat up a skillet and with a Tablespoon of sesame oil, sautee the udon-shitake mixture(minus the juices) until hot. It will look like this:

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Place in a serving dish. Cut up the mahi-mahi into smaller pieces and place on top of the noodles and shitakes

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Serve in bowls. Don’t eat the star anise, they have done their job. This dish is very filling and tastes sublime. It tastes even better than the usual Udon noodles-but are actually good for you. You won’t have that awful post-carb low feeling that grain noodles & pasta leave you with. No bloat either.

Eat with chopsticks. Serve with your favorite Japanese tea. Feel the love. You are the love.

Healing Energy Chopped Salad with Seared Ahi Tuna and Omega 3 Lemon Wasabi Dressing

Dried Fruit, Fish, ginger, low carb, Meyer lemons, Nuts, Paleo, Pine Nuts, Salads, Tuna

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Free your mind and feed your soul. First, the dressing. Combine the following in a mini food processor, then place in a glass bottle:

1/2 cup Spectrum brand Vegan Ultra Omega-3 Flax oil EPA+DHA

The juice of 3 large Meyer lemons

1 teaspoon sesame seeds

1 teaspoon sesame oil

3 teaspoons wasabi paste

1 teaspoon ginger paste

1 clove garlic, optional

For the chopped salad:

Combine 3 cups chopped mixed salad greens,1 chopped European cucumber, 6 chopped cherry tomatoes, 1/2 chopped red onion, and then add 1/2 cup organic dried cranberries, & 1/2 cup pine nuts. If you would like cheese in the salad, I recommend Gorgonzola crumbles, 1/2 cup (optional).

For the Tuna:

One filet of Ahi tuna, coated lightly with wasabi paste, and sprinkled with sesame seeds. Sear on both sides. Slice it up and serve it over the chopped salad. Add the dressing. Make some lotus green tea…..feel the positive energy and light surround you.

Zen Pomegranate Salad with Chili Salmon and Sesame Lime Dressing

Fish, fish sauce, low carb, Meyer lemons, Paleo, Pine Nuts, pomegranate seeds, Salads, Salmon, White Truffle Oil
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Put some great meditation music on in the kitchen, your chopping knife, and get these items together:
Ingredients
8 oz wild salmon fillet
For the marinade & dressing:
1/2 c. flaxseed oil
1/2 c. sesame oil
2 Tablespoons apple cider vinegar or rice vinegar
The juice of 9 limes
2 Tablespoons fish sauce
1 teaspoon chili oil
2 Tablespoons Sriracha hot sauce
2 Tablespoons Chili garlic sauce
2 Tablespoons sesame seeds
For the chopped salad:
3 cups assorted organic salad greens, chopped well
1/2 a red onion, chopped
2 green scallions, sliced small
1/2 cup pomegranate seeds
1/2 cup pine nuts
1 Tablespoon white truffle oil
Cracked black pepper to taste
1/2 European cucumber, chopped well
the juice of 1/2 of a Meyer lemon
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First, combine the dressing ingredients. Rinse & dry the salmon and place in a glass bowl. Drizzle the skin down salmon with some of the dressing to marinate, immediately turning the filet skin side up.
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Marinate for 15-20 minutes, then either bake or grill the salmon skin side down. The salmon is done when it flakes in the center.
Now chop up the salad greens and other salad veggies and place in a bowl. Add the pine nuts and pomegranate seeds. s3

Splash with the white truffle oil and a little Meyer lemon juice. Grind the black pepper over and toss.s2

Remove the skin from the salmon. Mound the chopped salad on the plate, and top with 1/2 of the salmon fillet. Drizzle with some of the reserved dressing.
Light a candle. Feed your soul. Feel the love.