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Summer Recipes using Healthy Kitchen Alternatives

August 4th, 2010


Today’s sunshine inspired me to look for Healthy Summer Recipes to add to my new Healthy Kitchen.  I have been swapping out some old cooking staples for healthier, cleaner items.  This is what I refer to as my “Healthy Kitchen”: clean, organic and natural items that I can use for baking and cooking. It is also an excuse to find new recipes for Gluten-Free foods and snacks that won’t weigh me down this summer.  I found a couple recipes that use items like Gluten-Free Baking MixOrganic Agave Nectar and healthy cooking oils like Sesame Oil and  Sunflower Oil.  These two recipes would really compliment each other for a small picnic or luncheon.

Salmon-Lime Mini Cakes 

You will need: 2 large potatoes, 2 tbsp olive oil, grated zest and juice of ½ lemon, 1 yolk of egg, 5 oz. salmon or fish of choice (flakey and full-flavored is best), 1 tbsp finely chopped parsley, 2 tbsp gluten-free baking mix, pepper to taste, sesame oil for frying. 

Boil peeled potatoes until tender. Cool for about 5 minutes, mash in a bowl and then leave to cool again. Season with olive oil, lemon zest and juice; mix in the egg, parsley and fish. Shape into small rounds about 3 cm wide and Chill for 15 minutes.

Dust each fish cake with gluten-free flour and pepper, and fry over a low heat in a little oil for 2-3 minutes on each side. Drain on kitchen paper and serve garnished with parsley.

healthy eatingBBQ Salmon and Peach Salad

You will need: approx 16 oz or 2-3 nice filets of boneless, wild caught Salmon , 4 large ripe peaches, 1 red onion finely sliced, 4 tbsp chopped fresh coriander, zest and juice of 2 limes, 2 tbsp Agave Nectar, 2 tbsp freshly grated ginger root, 2 tbsp soy sauce, 6 tbsp sunflower oil, 1 tbsp toasted sesame oNow_Organic_Agaveil .

BBQ the Salmon and cut into chunky strips and place in a large mixing bowl. Cut the peaches into wedges and save any juice. Add to the Salmon with the sliced onions and coriander. 

Mix the lime zest and juice, agave, ginger and soy sauce into a small bowl and season. Slowly whisk in the sunflower oil to form an emulsion, then whisk in the sesame oil. Toss with the salad and serve with your Fish Cakes on the side for a perfect summer treat!

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