Authors: Mark Hyman
Tags: #Health & Fitness / Diet & Nutrition / Diets, #Health & Fitness / Body Cleansing & Detoxification
3 to 4 cups quartered fresh organic tomatoes (or cut chunky)
2 medium cucumbers, seeded and diced
2 tablespoons extra virgin olive oil
juice and zest of 1 lemon
salt and freshly ground black pepper, to taste
¼ cup fresh basil, julienned
Place the almonds in a food processor and pulse for 30 seconds. Add the sunflower seeds and pulse again for 20 seconds. Add the zucchini, onions,
and celery and pulse for another 20 seconds (until everything looks rice-size). Pour into a bowl and add the ginger, lemon juice, tamari, and fresh herbs. Add cayenne for desired heat. Mix well and season with the salt and pepper. Optional: Sprinkle with dulse flakes or thinly sliced nori.
Toss all the ingredients together in a bowl and serve alongside the Sunflower Mock Tuna (on a bed of greens, if you like).
Nutritional analysis per serving (½ cup mock tuna, 1 cup cucumber salad):
calories 405, fat 32 g, saturated fat 3 g, cholesterol 0 mg, fiber 9 g, protein 14 g, carbohydrate 26 g, sodium 326 mg
Serves: 4 Prep time: 20 minutes Cook time: 15 minutes
4 cod fillets (4 to 6 ounces each)
½ cup pumpkin seeds or macadamia nuts
1 egg
1 tablespoon chopped fresh thyme
1 tablespoon chopped parsley
¼ cup red onion, diced
1 tablespoon lemon zest, plus 1 teaspoon lemon juice
1 teaspoon Dijon mustard
pinch of cayenne pepper
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil