![Superfoods Cookbook [Second Edition]: Powerful Foods to Energize, Detoxify, and Lead a Healthy Lifestyle - Sandra C. Anderson](/cover_725645.jpg "Superfoods Cookbook [Second Edition]: Powerful Foods to Energize, Detoxify, and Lead a Healthy Lifestyle - Sandra C. Anderson")
3 cups kale, roughly chopped4 tsp olive oil
salt and black pepper, to taste
Preparation:
Brush the salmon filets with 2 tsp of the olive oil and barbecue sauce and place under the broiler. Cook for 8 minutes for each inch of thickness – remember that they’ll continue to cook for a few minutes even after you remove them from the oven, so don’t overdo it. If they’re slightly undercooked, just put them back under the broiler for a minute – but if they end up being overcooked, there’s nothing you can do about it.
While the salmon filets are cooking, sauté the garlic and kale in the remaining 2 tsp of olive oil over medium-high heat, stirring regularly. Cook until the garlic is fragrant and the kale is just wilted. Season to taste with salt and black pepper and divide the kale among four plates and top with the salmon filets. Serve immediately.
Salmon with Lemon Butter Sauce
Number of Servings: 4
Ingredients:
4 salmon filets, about 4 ounces each
4 tbsp butter
1 cup vegetable broth
Juice and zest of 2 lemons
2 cloves of garlic, crushed
2 tsp olive oil
salt and black pepper, to taste
Preparation:
Brush the salmon filets with olive oil and place under the broiler, cooking for 8 minutes for each inch of thickness. While the salmon filets cook, melt the butter in a medium saucepan and whisk in the lemon juice and zest, vegetable broth and crushed garlic. Bring to a simmer, stirring occasionally to prevent separation. Once the salmon filets are cooked, transfer to individual plates and drizzle with the lemon butter sauce, season to taste with salt and black pepper and serve hot.
Avocado and Black Bean Wraps
Number of servings: 4
1 cup black beans, canned or homemade, drained and rinsed
4 whole grain tortillas
½ avocado, sliced
1 tsp cumin
1 tsp chili powder
juice of 1 lime
salsa (your choice)
diced onion and chopped cilantro, optional
Preparation:
Mix together the black beans, cumin, chili powder and lime juice and warm in a small saucepan over medium heat or in the microwave. While the bean mixture is warming, toast the tortillas over the flame of a gas stove or microwave to warm and soften. Divide the black bean mixture among the four tortillas and top with the sliced avocado, a little salsa and onion and cilantro, if using. Fold up and serve immediately.
Brown Rice Bowl with Shrimp and Broccoli
Number of servings: 4
Ingredients:
12 large shrimp, cleaned, deveined and cooked
1 ½ cups broccoli florets
4 cloves of garlic, minced
1 cup brown rice, cooked
1 tbsp peanut oil
2 tbsp peanuts, finely chopped
soy sauce, to taste
Preparation:
Heat the peanut oil in a large skillet. Once the oil is hot, sauté the garlic for about 2 minutes, stirring occasionally. Add the broccoli florets and cook for another 5 – 8 minutes, stirring regularly until the broccoli is crisp-tender. Add the rice and shrimp and cook for another 4 – 5 minutes or until all ingredients are heated through. Season to taste with soy sauce, divide among four individual bowls and serve hot, topped with chopped peanuts.
Moroccan-Style Chicken with Quinoa
Number of servings: 6
Ingredients:
1 lb. chicken breast, boneless and skinless, cooked
1 cup water
½ cup dry quinoa
juice of 2 lemons
1 tbsp olive oil (use extra virgin olive oil)
1 tsp cumin
½ tsp cinnamon
2 tbsp raisins
2 tbsp fresh mint, chopped
salt and black pepper, to taste
lemon wedges, for garnish
Preparation:
Bring 1 cup water and ½ cup quinoa to a boil in a small saucepan; reduce to a simmer and cook, covered for 10 – 15 minutes, or until all of the water has been absorbed. Reheat the chicken breast and divide into four roughly equal servings. Fluff the quinoa with a fork and add the mint, lemon juice, olive oil and raisins. Stir well to combine and season to taste with salt and black pepper. Divide the quinoa among four individual plates, top with the chicken breast and serve with lemon wedges on the side.
Cauliflower and Chickpea Curry
Number of servings: 4 (6 if served as a side dish)
Ingredients:
1 ½ cups cauliflower, chopped
½ cup cooked chickpeas, canned or homemade, drained and rinsed
1 cup cooked brown rice
1 small white or yellow onion, diced
2 tbsp raisins
1 tbsp vegetable oil
2 tsp curry powder (or more to taste)
1 – 2 green onions, sliced
salt, to taste
Preparation:
Heat the vegetable oil in a large skillet or saucepan. Once the oil is hot, add the onion and sauté for 2-3 minutes or until it starts to turn translucent. Add the curry powder and cook for another 1-2 minutes, stirring occasionally. Next, add the chickpeas, raisins and green onions and cook for 3 – 5 minutes or until all ingredients
