Divine Caesar Salad with Raw Sacha Inchi Oil Caesar Dressing

dressings, low carb, omega3, raw, Salads

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Ok, I know what you are thinking. What is Sacha inchi oil and why is this chick using it in a salad dressing? It is the oil of a Peruvian plant’s seed, high in Omega 3’s, very nutritious, highly digestible, and was used by the Incas 3000 years ago. The seed looks like this:

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You can forage this oil at your local whole foods market or the Amazon.com. Get the raw one. The oil bottle like this:

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Now, for the Caesar dressing you will need:

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Chop together about 6 (six) anchovy fillets-the kind packed in olive oil (in a 3.5 oz jar), 3 small garlic cloves, and a couple twists of the pepper mill. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large pasture raised egg yolks, fresh lemon juice of 2 Meyer lemons, and just 1/4 teaspoon Dijon mustard, or mustard powder, otherwise, the mustard will take over this dressing. Gradually whisk in 2 tablespoons of the olive oil that is in the anchovy bottle with the anchovies, then 1/2 cup of the sacha inchi oil, whisk until dressing is thick and kinda shiny. Whisk in 1/3 cup finely grated Parmesan. Add about 2 Tablespoons Worcester sauce and whisk away some more. Place this in a glass bottle. Secret Hint: If this dressing is too thin, cheat and add 2 Tablespoons or more ricotta cheese-it will work, and still be low carb. * The dressing can be stored in the Frigidaire for up to 3 days, so we aren’t making more than we can use. Use it up while it’s fresh.

For the salad:

2 hearts of romaine, chopped, (If you have access to baby romaine, please use it, I make bay romaine casear whenever it is available), the remaining anchovies from your jar (if you like anchovies), minus the 6 fillets used for the dressing, and a handful of shaved Parmesan cheese. What is missing here is the croutons. No croutons here, as you can see.

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Now to try it out, as my assistant here demonstrates:

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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.