1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably
wild Sliced green onions and chile flakes for sprinkling
Not exact matches
- Black pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups
wild mushrooms left whole /
sliced depending on size - or any other mushroom
sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving -
sliced jalapenos, cilantro +
green onions, for serving
1 16 oz bag of
Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic
onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and
greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
2 (15 Ounce) Cans Salmon (
Wild Preferred), Bones & Skin Discarded 4
Slices Whole Wheat Sandwich Bread 2 Large Eggs 4
Green Onions, Chopped 1/4 Cup Fresh Cilantro, Finely Chopped Salt & Pepper To Taste 3 Tablespoons Olive Oil Mustard Sauce: 1/3 Cup Light or Olive Oil Based Mayonnaise 2 Tablespoons Dijon Mustard Lemon Juice
Ingredients: 12 ounces
wild salmon sea salt 4 large collard
green leaves 2 tablespoons Tahini dressing (recipe below) 2 cups grated carrots 1/4 cup
sliced red
onion 1/2 avocado
sliced