Do I have you intrigued? Mouth watering and ready for a healthy jolt? Great – I’m on the right track. In the thick of winter there’s nothing better than starting the day with something warm, and this beverage is just the ticket. Or end the day (with your chocolate polenta cake) sending more nutrients to the heart. The energy boost it provides comes from delicious, nutritious ingredients – not caffeine. You could say it’s a healthy take on coffee, lovingly provided by my #1 inspiration, Ed Bauman. Click to continue reading »
Salmon Blender Soufflé
~ Serves 4
A great and easy way to incorporate salmon without breaking the bank! If you use flax seed to dust the dish, you’ll get a double dose of Omega 3s.
8 ounces smoked salmon or 7.5 oz. can wild salmon
6 free-range eggs
12 oz. organic cottage cheese
2 TB lemon juice
1 tsp. Dijon mustard
½ C chopped red onion
¼ C fresh dill
Bread crumbs or ground flax seed
Preheat oven to 350.
Butter and dust 1 quart soufflé dish or 4 (8-ounce) ramekins. Coarsely chop smoked salmon and put aside, or if using canned salmon, thoroughly drain the salmon. In a bowl, clean bones and skin from salmon. Break it into fine pieces with a fork. Set aside. Place all remaining ingredients in a blender container. Cover and blend at medium speed for about 30 seconds. Blend at high speed for another 10 to15 seconds. Stir the egg mixture into the bowl with the salmon. Pour the mixture into the prepared soufflé dish or spoon the mixture into the prepared ramekins including an equal amount of salmon pieces in each. Bake for 45 minutes to 50 minutes on a cookie sheet, until puffy and delicately browned. Don’t open oven door for at least 30 minutes. Serve immediately.