Experts say that if you eat 80% healthy foods 80% of the time, you are in good shape. I love this philosophy because it leaves a little room for the things we feel deprived without. The recipes are given either an Angelic or Devilish status. Aim to eat Angelic recipes most of the time, and then instead of eating a chocolate cake made out of prunes or some nonsense like that, eat a piece of delicious devilish chocolate cake! It's all about moderation, right?! I've done every diet from strict detoxes to all-out eat-whatever-I-want plans, and this way is A) the most sane; b) the most satisfying; and c) the most effective. When we take all the pressure off ourselves and know that if we want to eat something indulgent once in a while, that it's OK--then we see our bodies regulate into healthy, strong versions of our former selves. Try it--you'll see! And know that I care VERY MUCH about what my food tastes like. It will not show up on this blog unless I feel that I can stand behind it 100%. All the recipes are original unless noted, so please use/pass on these recipes but give credit where credit is due. Thank you and Enjoy!!!
Hello! My name is Suzanne. I am an actress/singer/yoga instructor and home cook based out of Los Angeles, CA. I am passionate about food, health, and wellness. I have taken the Professional 1 Series at the New School of Cooking in Culver City, am a 200-hr certified yoga instructor, and have an extensive background in fitness. I hope to inspire you to care for yourself by loving every morsel of food you put in your mouth, by moving your body with intention and patience, and by loving yourself and all the million amazing things you can do.
A recent trip to the Farmer's Market revealed the spring harvest. Beautiful summer squashes, colorful asparagus, globe-sized artichokes, and fresh peas were there for the tasting. There is a small window where one can find fresh peas at the market, but this dish could just as easily (and deliciously) be made with frozen peas.
2 6-oz filets of halibut (or other firm-fleshed white fish) extra virgin olive oil 2 cups (or so) fresh peas or 1 bag frozen peas 1/3 cup part-skim ricotta 1/8-1/4 cup fresh mint leaves, to taste (start with less then add) 1 lemon, half juiced 1/2 cup chicken stock
1. Bring a pot of water to a boil. Salt and add peas. Cook until tender but not mushy. (This will take 10-12 minutes for fresh peas, less time for frozen peas.) Drain.
2. Place a pan on the stove. Turn heat to high. Add 2 Tablespoons extra virgin olive oil. Let oil get very hot. Salt and pepper fish filets on both sides. Add to pan and do not touch. After a couple minutes, turn the heat to medium-high.
3. In a food processor, add peas, ricotta, mint, lemon juice, a couple pinches of salt and some pepper. Blend. Thin out with chicken stock until it whizzes easily in the processor but still holds some shape. You may not need a half cup. Taste and adjust seasons accordingly. (Maybe more lemon...for strong lemon flavor, add a little grated rind...perhaps more mint...or salt)
3. When fish is halfway cooked, flip and don't touch again. This side will take less time to finish. Cook until done. (You know this by touching the side of the fish--it should resist your touch a little. If your fingers are able to just push in, cook a few more minutes).
4. Serve halibut over pea puree. Pairs nicely with a green salad.