|10 min||0 min||10 min||2|
|3 1/2 tbsp||Extra virgin olive oil|
|1 1/2 tbsp||Tahini|
|1 whole orange(s)||Orange peel (zest)|
|2 anchovy||Anchovy, canned in olive oil, drained (chopped)|
|1 tbsp||Apple cider vinegar|
|1 dash||Black pepper|
|1 pinch||Himalayan sea salt|
|1 fillet (160 gm)||Trout, rainbow (from leftovers, or poached)|
|3 large stalk(s)||Celery (from the soft inside)|
|2 1/2 tbsp hulled||Hemp seeds, shelled|
|1 1/2 tbsp||Sesame oil|
|1/2 bunch||Parsley, Italian, fresh (chopped)|
|1/2 head||Lettuce, romaine (heart, chopped)|
|1 clove(s)||Garlic (crushed)|
Build the Salad:
To a bowl add chopped romaine heart, parsley, cucumber and celery.
To make the Dressing:
In a small box mix with a fork olive oil, sesame oil, apple cider vinegar, orange zest, chopped anchovies, crushed garlic and black pepper.
Top salad with fish fillet. Drizzle dressing over the top. Finish with a sprinkle of hemp seeds.
The nutrient density of this meal is not to be underestimated.
It contains 700mg of your therapeutic dose 1000mg of DHA per day to prevent Alzheimer's and reduce inflammation in the body.
The anti-inflammatory properties come from celery and cucumber as well as the cold water fatty fish very high in inflammation fighting omega 3 fatty acids: anchovies and trout. Not to mention hemp hearts.
The health-promoting monounsaturated fats are coming in from the tahini and olive oil.
The liver detox support is brought to you by parsley.
Hope you enjoy this delicious version of a multi vitamin!