Marinated Kale Salad

Marinated Kale Salad
Write a review
Print
Ingredients
  1. 3 bunches Kale (lacinato or curly)
  2. 1 tablespoon Sea Salt, coarse
  3. 1 Pomegranate, seeds
  4. 1 Avocado, diced
  5. 1/2 Red Onion or Shallots, very thinly sliced
  6. 1/4 cup toasted Pine Nuts
Lemon Vinaigrette
  1. 1/4 cup lemon juice
  2. 1/2 cup olive oil
  3. 3 drops liquid stevia
Instructions
  1. Mix ingredients for the Lemon Vinaigrette and set aside.
  2. Slice or rip kale off the stem and then chop or tear into 1” strips. You can discard the stem at the bottom which is very fibrous. Toss with lemon vinaigrette and sea salt and massage with your hands until the kale looks darker green and tender. Heat the pine nuts on low in a pan with no oil until golden. I like to leave my onions or shallots to marinate in red wine vinegar or lemon for at least a half an hour or longer to make them more mild. I just drain off the liquid before adding to the salad.
  3. Add remaining ingredients and serve.
Notes
  1. For the Lemon Vinaigrette, make a big batch in a glass jar and whisk or shake and use for several days.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Salmon Recipe

Salmon Recipe
Write a review
Print
Ingredients
  1. 1 whole salmon filet.
  2. 5-6 cloves of garlic (about 2 Tbsp) minced very fine
  3. 2 large shallots (about 5 Tbsp) minced very fine
  4. 2 Tbsp olive oil
  5. Approx 5 tbsp chopped herbs (I usually use rosemary, thyme, oregano, basil and parsley or any combo of those)
  6. 1 1/2 Tbsp chopped sun dried tomatoes
Instructions
  1. Preheat the oven to 375.
  2. Mince the shallots and garlic and cook over very low heat with the olive oil for about 45 minutes until translucent. You may need to add a little water or extra olive oil if it becomes dry.
  3. Chop the herbs and sun dried tomatoes.
  4. Place the salmon on a lining of parchment paper. Place on a wide piece of foil about 3 inches longer than the piece of fish on each end. The parchment is to avoid the salmon absorbing aluminum - and I think it looks pretty. Season with salt and pepper. Spread the shallots and garlic over the salmon. It will be almost like a paste. Sprinkle on the herbs and sun dried tomatoes. You can optionally add a few dollops of crème fraîche if you tolerate dairy. (I didn't do that.)
  5. Wrap the salmon up with space for steam and bake for about 20 minutes.
  6. Slide the parchment paper onto a platter and fold down the edges. Garnish with herbs.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

How to make a green smoothie

The January Michele Gelman Wellness Cleanse started today. Over 70 people are well on their way to being slimmer, more energetic and glowing. They are starting their day with a green smoothie. Green smoothies are an easy way to get your greens full of vitamins and minerals and lots of fiber. This alkalizes your body and sets you up for the day. It also helps crowd out less helpful foods.  They are super easy to make but they take a little trial and error so keep trying until you love them and crave the!. Here is my  Basic Green Smoothie Recipe demonstrated for you!

 

 

Buckwheat Pancakes

Buckwheat Pancakes
Yields 10
These are great. I love the coconut oil and flax seeds for the good fats. We triple the recipe and have enough batter to make them the next day too. We always make them without the egg and add a mashed banana (two when we triple the recipe).
Write a review
Print
Ingredients
  1. 1 heaping cup buckwheat flour
  2. 1/4 cup tapioca flour
  3. 1 teaspoon baking powder (look for one that specifies not GMO)
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon sea salt
  6. 1 to 1 1/2 cups hemp, almond or coconut milk
  7. 1 organic egg or flax seed egg replacement (see below)
  8. 2 tablespoons melted virgin coconut oil or organic ghee
  9. 1 tablespoon maple syrup
  10. 1 teaspoon vanilla
  11. coconut oil for cooking
  12. optional mashed banana
Instructions
  1. Start by putting your jar of coconut oil in a bowl of hot water to melt. Then grind your flax seeds in the coffee grinder if you are doing the egg free version and whisk them well into the hot water until they are “eggy” in consistency. They will thicken more as they sit. Now, in a medium bowl, mix together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet to the dry and gently mix until the ingredients are combined. Let the batter sit for a few minutes to thicken up.
  2. Heat a thick-bottomed skillet over medium heat. I use cast iron. Add a few teaspoons of coconut oil. When skillet has heated, add about 1/4 cup of batter. Cook for about 1 to 2 minutes or until top begins to bubble, flip and cook for a minute or so more on the other side. Repeat this process until all of the batter has been used. Add a little coconut oil in between batches pancake to prevent sticking.
  3. Place pancakes onto a warm plate and serve.
Notes
  1. Egg Replacement Tip: Try using 1 heaping tablespoon ground flax seeds whisked with 3 tablespoons boiling water to replace 1 egg in any baked good recipe.
  2. As a very special treat we sometimes add dairy free chocolate chips.
  3. Why ghee? Ghee is clarified butter. The milk solids are boiled off and skimmed away so it is casein and lactose free but has a strong butter flavor. I often mix it with olive oil or coconut oil when cooking to add a rich buttery taste without the things we are sensitive too. It is very good for gut health.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies
Write a review
Print
Ingredients
  1. 2 1/4 cup almond flour
  2. 2 tblsp ground flax seeds
  3. 6 tblsp boiling water
  4. 1/2 teaspoon baking soda
  5. pinch salt
  6. 1/2 cup coconut oil or grapeseed oil
  7. 1/2 cup maple syrup
  8. 1 tablespoons vanilla
  9. 3/4 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Whisk ground flax seeds into hot water and let sit until they become thick and “eggy.” Mix ingredients and place on cookie sheet by tablespoonfuls. Cook for 7-8 minutes until golden brown. Let cool on cookie sheet until you can move them (they need to set).
Michele Gelman Wellness http://www.michelegelmanwellness.com/