BeSimply…Summer Seafood Meals {Mind You + Food}

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Summer Seasonal Focus:

Shrimp (Cauliflower) Salad + Salmon + Late Summer (Winter). PTSD + Mental Health. Solutions.

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Seasonal food conversations with a deep passion to serve your well being and the well being of others.

“Our food should be our medicine and our medicine should be our food.” ~Hippocrates

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Omega-3 + Omega 6 Balancing Benefits PTSD + Depression + Well Being

Omega-3 Fatty Acids and Post Traumatic Stress Disorder (PTSD)

Trim the fat: the role of omega-3 fatty acids in psychopharmacology

Diets Higher in Omega-3 Fatty Acids Reduce Headache

Best Omega-6 Foods, Surprising Benefits & Proper Ratio with Omega-3s

 

 

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As Inspired, Artisan, Humane and Organic Fish Markets

Organic Ocean

Greensbury

Santa Monica Seafood

Clean Fish

Grilled Shrimp Salad (or Cauliflower)
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Grilled Shrimp Salad (or Cauliflower)

Servings

4

servings
Prep time

30

minutes
Cooking time

5-8

minutes

Ingredients

  • 1-2 clove(s) garlic (peeled and minced)

  • 3 tsp. lime juice

  • 3 Tbsp. olive oil

  • Himalayan Salt and Cracked Pepper

  • 1 lb. large shrimp (peeled) (or cauliflower, chopped)

  • 1 1/2 lb. jicama (peeled and cut into thin strips)

  • 2 heads of Romaine Lettuce, chopped

  • 1/4 Fresh Thai Basil or Basil

  • Avocado Dressing

  • 1 Avocado

  • 1/4 cup Manchego, grated (omit for vegan lifestyle)

  • Juice of 1 lemon

  • 1/2 cup cilantro leaves

  • 1/2 cup sunflower seeds

Directions

  • Mince Garlic and mix with oil, salt, pepper and lemon juice. Pour over shrimp or cauliflower. Set for 10-15 minutes.

  • Pre-heat grill, cook over medium 3-5 minutes total. Turn once. Shrimp will turn opaque and pink. For cauliflower cook till golden on both sides. Set-aside. 

  • Chop lettuce and jicama. Place in a bowl with fresh basil leaves. 

  • Avocado Dressing

  • Take all ingredients minus 1/4 cup of the sunflower seeds and place in blender or food processor. Blend.

  • Place dressing in a side serving bowl or dress the salad. Simply toss.

  • Place shrimp or cauliflower on the salad with remaining sunflower seeds. Plate up and serve with a few crostinis. Enjoy under a tree. 

    Teriyaki Salmon
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    Teriyaki Salmon

    Servings

    2

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes

    Ingredients

    • 2 fillets salmon with skin or tempeh

    • 1/4 tsp kosher salt

    • Freshly ground black pepper

    • 1 Tbsp all-purpose flour 

    • ½ Tbsp sunflower oil

    • 1 Tbsp unsalted butter

    • 1 Tbsp sake (or Chinese rice wine or dry sherry)

    • Seasoning

    • 1 Tbsp sake (or Chinese rice wine or dry sherry)

    • 1 Tbsp mirin (or 1 Tbsp. sake + 1 tsp. sugar)

    • 1 Tbsp granulated sugar

    • 2 Tbsp soy sauce

    Directions

    • Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolve. Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.

    • Sprinkle 1/2 Tbsp. of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.

    • In a frying pan, add the sunflower oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.

    • Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely browned, and then flip. (or tempeh)

    • Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.

    • Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.

    • When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.

    • All Purpose Flour: By coating the fish with flour, we keep the juice inside. Also, the texture will get crispy and the sauce will be nicely coated
    • Serve with Steamed Brown or White Basmati Rice and Fresh Greens or salad recipe shared above.
    Ayurvedic Cooling Foot Soak
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    Ayurvedic Cooling Foot Soak

    A evening or morning practice to balance and nourish your system.

    Ingredients

    • 1/4 Cup Dried Roses

    • 2 Tbsp. Baking Soda

    • 1/4 Cup Fresh Peppermint

    • 1 Tbsp. Himalayan Salt

    • 1 Tbsp. Rose Hips

    Directions

    • Place ingredients a bowl. Blend.

    • Pour into a foot basin. Add room temperature or luke warm water. Stir.

    • Soak your feet for 15-20 minutes.

    • Rinse and apply organic coconut or sunflower oil.

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