Meals & Recipes: Wild Salmon, Broccoli, Zucchini and Carrots

I try to cook at least one ingredient per meal. I think that the effort of cooking in preparation for eating helps prepare your digestive tract for the meal to come.

In this dish the salmon, broccoli, and zucchini were all cooked in prior days. But I had 3 carrots that were getting soft, so I decided to cook them this morning to add to my breakfast.

I went with a simple recipe.

• 3 chopped carrots

• 1 tbsp of olive oil

• 2 pinches of sea salt

• 1/2 tsp of onion powder

• 1/2 tsp garlic powder

• 1/2 tsp of chili powder

• 2 cloves of garlic chopped

• 1 slice of red onion chopped

Mix everything in a bowl and then add the contents to a pot preheated to lo-med heat. Spread the carrots evenly and cover. Cook for 10 minutes undisturbed.

These carrots came out really tasty and perfectly tender. Add them to any dish.

Delicious Veggie Soup

Vegetable soup, courtesy of Bob’s Red Mill

• Bring a pot to med-high heat. Add 1 tbsp olive oil. Chop 2 carrots, 1/2 a cup of celery, a handful of chopped onion and 2 gloves of garlic. Add the carrots, celery, onion and garlic to the pot. Allow to cook for 5 minutes. 

• Add 2 cups water, 2 cups vegetable broth, 1/2 can of crushed tomatoes (6-8 oz), two handfuls of Bobs Red Mill Soup Mix, a few pinches of salt, ground pepper, a sprinkle of dried parsley, and 2 bay leaves. Bring to a boil then reduce to a simmer. Cook for 20 minutes. 

• Chop up a 1/2 a zucchini. Add it to the pot and let cook for another 25 minutes. 

• Serve with a piece of buttered sourdough toast (I used ghee).

  Buon appetito!