Remedy Report - Jan/Feb '24

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REMEDY REPORT

JANUARY 2024 | Volume 3 | Issue 7

Happy New Year! Welcome to our first Remedy Report of 2024! In this edition, we ' re steering away from traditional New Year's resolutions and diving into simple, enjoyable ways to nourish your body and enhance your overall well-being. Enjoy!

OMEGA 3

Omega 3 is a fatty acid known to have many health benefits, including reducing inflammation, improving eye and heart health, and reducing symptoms of depression and anxiety.

ANCHOVIES

BRUSSELSSPROUTS

CAVIAR CHIASEEDS EGGS FLAXSEEDS HEMPSEEDS HERRING MACKEREL OYSTERS SALMON SARDINES SOYBEANS SPINACH

JANUARY 2024

Directions

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Volume 3 | Issue 7

Baked Salmon with Lemon Butter Cream Sauce

Ingredients

SALMON

Salmon fillets (skinless) - 5, about 150 g/ 5 oz each

Freshly squeezed lemon juice- 2 tablespoons

Olive oil- 1 tablespoon

Garlic cloves (minced)- 1

Dijon mustard- 2 tablespoons

Salt and Pepper to taste

LEMON BUTTER CREAM SAUCE

Unsalted butter- 1/2 cup

Garlic cloves (minced)-1 tablespoon

Heavy cream or half and half- 1/2 cup

Freshly squeezed lemon juice- 1-2 tablespoons, optional

Parsley (finely chopped)- 1 tablespoon

Ground black pepper- ½ teaspoon

Lemon slices, for serving

Preheat your oven to 425°F with the rack in the center.

1. In a medium bowl combine lemon juice, olive oil, garlic and dijon mustard. Mix well.

3. In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and saute until fragrant, about 20 seconds.

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Place salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.

4. Pour in heavy cream and bring to a boil. The sauce should thicken a little bit.

6. Pour the sauce over the baked salmon and allow to rest for 5-10 minutes.

Take off the heat and stir in lemon juice if using. Garnish with parsley and season with black pepper and salt to your liking.

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JANUARY 2024

Directions

Volume 3 | Issue 7

Honey Balsamic Brussel Sprouts

Ingredients

2 1/2 lb. Brussels sprouts

1/3 cup olive oil

1 1/2 tsp. kosher salt, divided

1/3 cup honey

1/3 cup balsamic vinegar

1 Tbsp. Dijon mustard

2 cloves garlic, minced

1 tsp. red pepper chili flakes

3 Tbsp. butter, unsalted

Garnish: green onions and lemon zest

Preheat oven to 425°F and set a baking sheet to the side.

1. Trim the ends of the Brussels sprouts and then cut in half. Remove any flimsy leaves if necessary.

2. Toss Brussels sprouts in a large bowl with olive oil, 1 tsp. salt and black pepper until lightly and evenly coated.

3. Arrange Brussels sprouts, cut side down, on a baking sheet (use 2 baking sheets if needed if Brussels seem crowded). Roast in oven for ~20 minutes. They should be tender and deeply golden. Be sure not to flip Brussels while roasting.

4. Meanwhile make the honey balsamic sauce. Heat honey in a saucepan over medium-high heat until it honey begins to bubble, about 1-2 minutes.

5. Remove from heat and add in balsamic, Dijon, garlic, chili flakes, and the remaining 1/2 tsp. salt.

6. Return to medium-low heat, add the butter and cook until sauce thickens. About 5 additional minutes.

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7. Spoon glaze over roasted Brussels and toss to coat or serve sauce on the side. Garnish Brussels with lemon zest and green onions, if desired. Enjoy!

Here are a few delicious and nutritious recipes that can help you start your day!

Chocolate Chia Pudding

Ingredients

2 tablespoons cacao powder

2 tablespoons maple syrup

Directions

Orange Smoothie

Ingredients

1 teaspoon vanilla extract

1 cup milk (dairy or dairyfree)

1/4 cup chia seeds

In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined

1. Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time. Cover the bowl and place it in the refrigerator overnight or a minimum of 4 hours. Top with fresh fruit, coconut, or whatever you’d like!

JANUARY 2024 Volume 3 | Issue 7

Green Apple Smoothie

Ingredients

2 Handfuls of Baby Spinach 2 Kiwis 1 Green Apple Directions

and de-seed apple

Peel kiwis

Mix all ingredients in a blender until smooth. Add water if needed.

Purple Beet Smoothie

1 tsp Agave Syrup 1 cup Frozen Mango 1/2 c Apple Juice Ingredients 1 Beetroot Juice of 2 oranges 1 Handful of Frozen Strawberries

1 Frozen Banana

tsp Acai Powder 1 Handful of Pomegranate

JANUARY 2024

Volume 3 | Issue 7

Here are a few protein packed recipes to help you find different ways to stay full and energized throughout the day!

Directions

Cinnamon Apple Breakfast Quinoa

Ingredients

1/2 cup quinoa

1 1/2 cups water

2 large apples

2 teaspoons cinnamon Honey

Peel and core both apples. Chop them into bite-sized pieces.

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1. Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 - 25 minutes. The apples will be soft and the quinoa will have absorbed the water.

Stir in cinnamon and transfer mixture to two bowls.

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3. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy!

Directions

eet Potato kpea Stew

Ingredients

2 tablespoon coconut oil

1 large onion, chopped

4 garlic cloves, minced

2 teaspoon smoked paprika

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon chilli flakes

1- 14.5 oz can chopped tomatoes

2- 14.5 oz cans chickpeas

2 medium sweet potatoes, cut into 1-inch chunks

1- 14.5 oz can coconut milk

2 handfuls baby spinach

4. JANUARY 2024 Volume 3 | Issue 7

1. Add all the spices to the pan and mix them in. Next, stir in the chopped tomatoes and cook for 1-2 minutes until the sauce thickens a bit.

In a large pan, heat the coconut oil and fry the onion over medium heat for 2-3 minutes until softened and slightly golden. Add the garlic and continue to cook for another 30 seconds until fragrant.

2. Next, add the chickpeas and sweet potatoes to the pan and pour the coconut milk over them. Mix everything well and bring to a boil. Lower the heat, cover with a lid and cook for 15 minutes until the potatoes are fork tender.

3. Add the baby spinach to the pan and cook for another minute with the lid on until it wilts. Serve over rice, quinoa, or with some crusty bread.

JANUARY 2024

Directions

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2.

Volume 3 | Issue 7

Flank Steak Tacos w/ Cilantro Chimichurri

Ingredients

STEAK

1/4 cup Dijon mustard

1/4 cup fresh lime juice

1 tbsp soy sauce

1 tsp Worcestershire sauce

2-1/2 lbs flank steak

CHIMICHURRI

2 cups minced cilantro (or parsley)

2-1/2 tbsps minced garlic (one in the jar works great)

2 tbsp minced fresh oregano

1/4 cup white wine vinegar zest of one lemon

1/4 cup fresh lemon juice

2 teaspoons red pepper flakes

3/4 tsp kosher salt

1/2 cup extra virgin olive oil

Add all marinade ingredients to a large Ziploc bag and let meat sit overnight in the refrigerator. Remove meat from refrigerator and bag 30 minutes prior to grilling.

In a medium bowl combine cilantro, garlic, oregano, white wine vinegar, lemon zest and juice, red pepper flakes and kosher salt. Whisk in olive oil.

3. Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal across the grain.

When ready to cook the meat, lift the flank steak from the marinade (discard the marinade) and place on the grill grate. Grill for about 10-12 minutes on each side. However, grilling time will dependent on the thickness and starting temperature of your steak, so it can vary by a lot ~ longer or shorter. Feel free to use the temperature probe and grill to medium-rare.

4. Warm the tortillas of your choice and serve immediately!

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Remedy Report - Jan/Feb '24 by campsouthernground - Issuu