Category Archives: peppers

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Hemp Seeds–What are They Good For?

They Sound Kind of Hippie… Really They’re Not.

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But They are Groovy!

Have you tried Hemp Seeds?  They are full of nutrition:

Protein–There are 11 grams of protein in just 3 TBSP!
Anti-inflammatory Omegas!
Phytonutrients and anti-oxidants!
All kinds of minerals!
Essential fatty acids!

So How Do I Use Them?

Hemp Seeds are so easy to add to smoothies, soups, and hot cereals, and to sprinkle on salads and vegetables.  They have a mild taste similar to sunflower seeds or pine nuts, so won’t overpower the flavor of any dish, and are smaller than sesame seeds.  I really like them!

Here’s the first recipe in which I ever used Hemp Seeds.  I found it in the LA Times Foods section (October 13, 2011, adapted from a recipe from BLD in LA).  When I want a filling yet healthy and light salad, I reach for this recipe.  I’ve changed it a little, but I think you’ll love it!

Chopped Vegetable Salad with Hemp Seeds

 

You’ll Need:

For the Dressing:

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  • 1 1/2 tsp grated organic fresh ginger
  • 1 1/2 tsp coarsely chopped organic shallot
  • 1 1/2 tsp coarsely chopped organic fresh rosemary
  • 2 TBSP organic tamari sauce
  • 2 TBSP organic honey
  • 3 TBSP sweet rice vinegar
  • 1 1/2 TBSP fresh organic lemon juice
  • 1/2 cup organic extra virgin olive oil 
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In a food processor grind the ginger, shallot, and rosemary until fine.

 

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Add the tamari sauce, honey, vinegar and lemon juice to the ginger mix and process until fairly smooth.

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Add the oil a little at a time and process until blended well.

For the Salad:

  • 10 oz package of organic Cascadian Farms frozen, thawed shelled edamame beans 
  • 2 ears raw fresh organic yellow corn, cut from cob 
  • 1 cup diced organic turnip or organic jicama 
  • 1 1/2 cup organic green beans, blanched, shocked, and chopped
  • 1/2 cup diced roasted and peeled organic red bell pepper
  • 2/3 cup diced organic avocado
  • 2/3 cup toasted, salted organic cashews

For Garnish:

  • 1/4 cup organic hemp seeds
  • 1 bunch organic watercress
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Roast the pepper by spearing with a large serving fork and holding it over the flame of the stove.  
 
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The pepper skin will blister and pop.  Allow to cool and then peel and chop.
 
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To prepare the green beans, drop the trimmed beans into boiling water.  After about 2 minutes, lift out of the pan with a slotted spoon and drop into ice water.

 

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When cooled (it will happen quickly), chop the green beans.

Roast the cashews in a hot oven–watch them carefully, since they burn easily.  Salt as desired.

 
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Slice the corn off of the cob, chop the turnip (or jicama) and avocado, then throw all of the vegetables and the cashews in a large bowl and toss gently.

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Pour about 1/2 cup of the dressing over the salad and gently blend.  Taste the salad to see if you’d like to add more dressing or salt.  (The leftover dressing will keep in the refrigerator for several days)

Divide the salad into 4-8 serving plates (this recipe makes about 8 cups of salad), then garnish the salad by sprinkling with hemp seeds (about 1 1/2 tsp per cup of salad) and a few watercress sprigs.

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Enjoy this wonderful salad for a delightfully nutritious summer lunch!

And for more details on how hemp seeds are a great addition your healthy life, click here.

Love,

Lassen’s

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A Fish Dish Story

Fish Even Kids Will Love

 
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Maybe I’m just a mean mom, but however it happened, my kids grew up eating–and enjoying–fish.  I think one of the reasons is this recipe.
 
Years ago we went to a show in LA.  It was a dinner and comedy show with Danish comedians.  My Danish in-laws and several other family members were excited for the comedy.  I had no idea that I would come away with a favorite family recipe.
 
It was fish — salmon, to be exact — on a bed of multi-colored peppers.  There was lime juice, I could tell, and a green herb that I had never tasted before.  Delicious!
 
Several years later, when I tasted cilantro for the first time, it sparked my taste memory.  That was the unknown green herb in the salmon entree!  So I was able to more accurately recreate this delicious fish dish for my family!  It is simple and fast, and very nutritious.  

 

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Wild-Caught Salmon on a Rainbow Pepper Bed

 

You’ll Need:

  • Wild-caught Salmon steaks or filets–as many as will feed your crowd
  • Organic Peppers of various colors–right now you can find red, orange, yellow and green–about 1/2 cup per person, chopped
  • Organic Cilantro, chopped–about 1 TBSP per person
  • Fresh organic lime juice–1/2 tsp per person
  • 1 TBSP extra-virgin olive oil
  • Salt to taste
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Chop the peppers into 1/2 to 1-inch chunks
 
Chop the cilantro

 

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Place about 1/2 inch of lightly salted water in a flat skillet, then gently lower the salmon into the water to poach.  Cover and bring to a gentle simmer.  Depending on the thickness of the salmon, it will need only about 10 minutes to cook through.  

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Heat the olive oil in another skillet, and then saute the peppers just until tender. Add salt to taste. 

Check the salmon.  Use a fork to gently open up the thickest part of the fish.  When it is light salmon-colored, not deep red, it is done.  
 
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Stir the cilantro into the peppers…

 

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…and add a squeeze of lime juice.

Then you are ready to serve!  Place the peppers on a platter, and then top with the poached salmon.
 
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This is a great recipe for hot spring or summer days when you don’t want to heat the kitchen.  I served it with roasted asparagus and an easy arugula, tomato, feta cheese salad.

You might try grilling your salmon instead of poaching, for a real summer-style dish!

Want to know some health benefits of eating salmon?  Try these on for size: Reduction of inflammation, improved cognitive function, cancer prevention, and improved eye, cardiovascular, skin and eye health!  Click here for the details!

love,
 
Lassen’s