Posts Tagged ‘antioxidants’

seared yellowfin tuna w/ wild blueberry compote & brown basmati

In culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 01.05.12 at 11:29 pm

what do you do when you’re on a cleanse and you dream of red meat? ok, so perhaps i’m being a little dramatic. ;)

it’s not a crazy strict cleanse — just trying to avoid meat and cheese during a post-holiday cleanse and get back into a healthy routine. it’s been less than a week into it, and i’ve been trying to find creative ways to cook veggies and seafood. as a happy alternative to red meat, i thought i’d try seared tuna tonight… it’s kinda like red meat. kinda, sorta, not really. :)

the brown basmati will take approx 35-40min for prep/cooking time, so best to start the basmati before starting the tuna.

the basmati:
– add 1 cup uncooked, organic brown rice basmati (gluten-free) & 2 cups water to small pot. bring to boil.
– stir a few times and reduce to medium heat. simmer for 30-35min with cover, until water is absorbed into grains.
– allow to cool for a few min. fluff with fork. set aside.

the yellowfin:
– heat up 2 tsp of extra-virgin olive oil in large saucepan on medium heat
– brown 1 large shallot (peeled, rough chop) in pan
– add 1/2 tsp fennel seed and brown w/ shallots until fennel is toasted
– add 1 fillet of fresh yellowfin tuna to pan
– season fillet w/ ground black peppercorns
– lightly drizzle a splash of white wine over the fillet (optional — i used some sauvignon blanc here.)
– sear tuna fillet to your preference
– remove from heat & allow to cool. cut seared tuna fillet into long slices

the blueberry compote:
– 1/4 cup frozen wild blueberries (thawed)
– gently squish blueberries w/ mortar & pestle until a gooey consistency

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almond blackberry banana smoothie

In breakfast, brekkie, brunch, culinary experiments, recipe roundup, snacks, sweet treats on 10.24.11 at 8:02 pm

fancy a cup of frothy, fruity, nutty goodness? well, this is just the ticket.

fruit smoothies make for a fantastic breakfast on-the-go — and better yet, you can prepare it the night before. it’s become part of my evening routine when i’m packing lunch for the next day. just make sure you don’t leave the smoothie in the blender overnight… pour the smoothie into a cup with a tight lid and pop it in the fridge. voila! breakfast will be waiting for you at sunrise. :)

blend well:
– 1/2 cup frozen organic blackberries
– 1 ripe banana, sliced into chunks
– 2 heaping tbsp organic plain greek yogurt
– 2/3 cup almond milk
– 1/3 cup water

(tip: i thought i’d try almond milk this time around. but you can easily substitute it with regular skim milk, if you prefer.)

for more yummy smoothie recipes, check these out…

what are some of your fave smoothie blends?

roasted beet & blueberry spinach salad

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, roasting, spa food, vegetarian on 09.11.11 at 10:34 pm

bring on the beets! i think i’m still in a food coma from indulging in all the rich, delish food on my culinary adventures this summer. what better way to up the ante on the post-vacation cleanse than a gluten-free beet salad.

i thought i’d take a new spin on a previous yumyumyummers recipe for roasted beet & watercress salad — with baby spinach, fresh blueberries & black japonica rice this time around.

best to start cooking the japonica rice before you start prepping the beets, as it takes about an hour to cook the japonica rice.

black japonica rice:
in a small pot, add the following ingredients:
– 1 cup black japonica rice & 2 cups of water
– bring to a boil (covered)
– once boiling, stir once & reduce heat to simmer. replace lid & simmer for 45min until water is absorbed into grains.
– remove from heat & allow to sit for approx 10min before removing lid. set aside.
– fluff with fork

pre-heat oven to 400F

roasted beets:
– 10-12 small beets (chopped into bite-sized chunks)

(tip: wash beets gently w/ cold water. best to handle raw beets in the kitchen sink, to avoid staining your countertops. i would not recommend using your fave dishcloths, as cooking with beets can be a messy endeavour!)

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