Simple Ceviche

Summer Living should be simple! I dream of road trips, camping, being outdoors more days than not and soaking in the sun along with all the fresh produce and summer fruits. You may very well be working to pay for next semester's tuition, but don't miss out on summer--eat every meal outside, use the grill, plan weekend trips without access to wi-fi, and if possible, visit a place you have never been to before! 

Eating well while being active or trying to get in as much of the summer sun as possible after work can be difficult, but this week's blog posts are all about making this happen! A meal doesn't have to be fussy, but it has to be good and simple! (And ideally, it should be fresh, easy, unadulterated goodness packed with flavors, right?)



Ceviche is all in one--delish, fresh, tart, satisfying; and, a healthy alternative to the old stand by "chips and salsa"--this dish, is traditionally made with fresh raw snapper, bass, halibut or other ocean fish fillets, but can also be made with pre-cooked shrimp! No doubt, you will feel like you are at the beach sipping a Corona in one of their ads!

Add this to your repertoire of incredible appetizers with flavor and goodness packed into one! 

(Adapted from the Bon Appetit Magazine July 2016 "Sail Away" article.) 

(**Please note that you must have access to fresh, clean fish to make this recipe delicious and to minimize any risk of food poisoning--be sure to check with your local fish monger or use pre-cooked shrimp instead!)

Simple Ceviche

Equipment:

Large mixing bowl

Ingredients:
6 oz of halibut or ocean white fish or pre-cooked shrimp, de-boned, cleaned and diced
1 garlic clove, finely grated
3/4 cup fresh lime juice
1 tsp agave nectar
2 Tbls of tequila blanco (if you are 21 years)
1/2 cup pineapple, diced
1 medium tomato, diced
1 small onion, finely chopped
4 radishes, thinly sliced
1/2 jalapeno, thinly sliced
1 avocado, diced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
Kosher salt

Instructions:
1. Wash your hands.
2. Combine garlic, lime, agave, and tequila in a large bowl.
3. Prep your remaining ingredients.

4. Add pineapple, tomato, onion, radishes, jalapeño and fish to the marinade.
5. Season with salt.

6. Marinate and chill at least 1 hour prior to serving.

7. Invite your friends.

Salad For Supper: Roasted Carrot and Farro

Coming back from a medical conference on healthy living, cooking and eating in Napa Valley is no doubt inspiring!

The focus was finding ways to inspire our patients (as well as ourselves) to healthier habits since this remains the most effective and cost-efficient measure in preventing as well as treating disease, and solving our healthcare problems! 

It starts with each of us being mindful and aware of how our lives and living affect not only our microcosm, but also those around us! 

Learn to cook. 

Eat more plants, grains and greens.

Avoid sedentary living. 

Eat less red meat.

Don't smoke.

Be mindful in all matters! 

Start early...yes, even as college students! 

Prior to leaving for this conference I hesitated to post this incredible salad from The Smitten Kitchen cookbook because it didnt seem "college like", but now...be part of the solution!

You will benefit in so many ways--finances (conscious spending), health (worth millions in the US), friendships (from eating and cooking together and sharing stories), adventure (as you expose yourself to new ideas, tastes and flavors), and energy to do it all!

Benefits reach far beyond just food!

Salad For Supper: Roasted Carrot & Farro with Harissa Dressing

Equipment:

Baking sheet lined with Parchment paper

Mixing Bowls

Ingredients:

1 cup uncooked Farro

4 cups Water or Vegetable broth

4 Carrots, peeled and quartered lengthwise

2 Parsnips, peeled and quartered lengthwise

1 tsp Harissa

1 tap honey

Pinch of Cumin

2 Tbls Lemon juice & zest

Salt & pepper

4-5 Tbls Olive oil

1/4 mint, chopped

3/4 feta, crumbled

Instructions:

1. Wash your hands.

2. Preheat oven to 400F degrees.

3. Bring farro and broth/water to a boil in your saucepan.

3. Reduce to a simmer and cook 15-20 min until farro is tender,slightly chewy. Drain and set aside.

4. While farro cooking, peel and prep your veggies.

5. Place veggies on parchment-lined baking sheet in single layer and drizzle with olive oil and salt.

6. Roast veggies x 20 min., toss and roast another 10 min.

7. Prepare your dressing by whisking harissa, honey, cumin, olive oil and lemon juice together.

8. Crumble your feta and chop the mint.

9. In a large mixing bowl, toss drained farro, roasted veggies, feta, mint and harissa dressing.

9. Great Meatless Monday recipe or add a simple protein. 

Be healthy!