Malibu Beach Recovery Diet™: Red Quinoa, Wild Salmon, Pear and Fig Tart Tatin
October is a wonderful month! Not only is it my birthday month and the occasion for many friends and family celebrations, but it also marks the beginning of the fall season… summer is over and a string of hearty, intense and bold flavors come into fruits and vegetables that are at their peak at the farmer’s market.
Some of the dishes that I love to make right now are laced with grains, served in salads but extended to be more consistent and meaty. I still crave for salads but I need something more than what satisfies me in the summertime. Recently rediscovered old grains like quinoa now gives a wide choice of dishes that meet these criteria. In addition, whole grains are a fundamental part of the Malibu Beach Recovery Center diet because they provide proteins and fibers that will keep your blood sugar level steady and your hunger at bay. The recipe that follows is a simple one which enables you to mix in any of your favorite additional ingredients as listed in the recipe. It is a dish that offers the versatility of being eaten warm or cold, dressed or with a pad of butter, and can be easily packed for lunch. Red Quinoa with Spring Onions and Almonds Recipe
For the main course, I adapted a recipe that I had been making with Tilapia onto a fresh cut of fresh salmon. The Yukon King River Salmon is now in season, fished in the wild on the Pacific Northeast and easy to find. Always make sure you ask your fish provider to recommend a sustainable variety of fish that has not been frozen. The quality of the fish meat and the fresh taste will definitely make it worth your while. This easy recipe can be made in less than 10 minutes and, just like the preceding recipe, you can make a bigger portion and reserve the remainder to scatter on a salad with a bright dressing for your next meal.
The benefits of eating wild salmon high in omega-3 fatty acids include cutting the risk of coronary- and stroke-related deaths, lowering the risk of Alzheimer’s disease, and even helping prevent macular degeneration which is the leading cause of blindness in people older than 49. Another benefit of salmon: it is low in mercury. Wild Salmon Fillet with Agave Chile Sauce Recipe
As a dessert, those who have attended my classes at the Center know of my fondness for figs. In this recipe they share their glory with the rich and nutty taste of fresh pears in a surprising upside down tart. This recipe is foolproof and fit for a celebration. Best of all, you can make it early in the day and cook it when your guests arrive, insuring “ooohs” and “aaahs” when you uncover this beautiful dessert.
It is completely compatible with the diet as well and provides a show-stopping ending to a perfect meal. The juices of the fruit, mixed with the butter and the agave syrup will make you wonder what you found attractive in sugar in the first place. Pear and Fig Tart Tatin Recipe
Please enjoy these recipes and send me your comments.
Red Quinoa with Spring Onions and Almonds
Servings: Makes 6 servings.
- 1 cup red quinoa (Trader Joe’s has a great product)
- 2 cups chicken broth
- 3 yellow and/or orange bell peppers, julienned
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon fresh lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 2 scallions, chopped
- 2 spring onions, white and green parts chopped
- 1/4 cup slivered almonds
Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a saucepan with the broth. Allow to come to a boil, then cover and simmer 30 to 35 minutes until all the broth is absorbed and quinoa is tender.
While quinoa is cooking, whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, cilantro, spring onions, almonds and salt and pepper to taste.
You can add to this salad the following ingredients (maybe not all at the same time!):
- Rinsed organic black beans
- Rinsed organic garbanzo beans
- Finely chopped spinach leaves (the warm quinoa will wilt the leaves)
- Caramelized onions
- Black olives and feta (for a greek touch)
- Avocado slices
- Orange or grapefruit segments
Wild Salmon with Agave Glaze
2 salmon fillets with skin on
- 2 Tbsp agave syrup
- 2 tsp Cayenne pepper
- 2 tsp olive oil
- Salt and pepper to taste
Score the salmon skin in even lines. Salt and pepper the skin, making sure the seasoning penetrates between the scores.
Place a heavy pan over medium-high heat until bottom feels hot.
Add oil and wait until it shimmers.
Add the agave syrup and cayenne pepper and let heat 2 minutes.
Add the salmon fillet skin-side down first and let it cook for 10 minutes, flipping over after 7 minutes. Serve hot with mixed vegetables.
Pear and Fig Tarte Tatin
- 1 cup whole-wheat pastry flour
- 1 stick chilled unsalted butter
- 1 egg yolk
- 1 Tbsp milk
- 6 small pears, Anjou or comice, very ripe
- 10 black mission figs
- 2 Tbsp butter
- 2 Tbsp agave
- 2 Tbsp milk
- Plastic wrap
- Rolling pin
In the bowl of a food processor, mix together the flour and the butter and pulse until the mixture resembles cut oats. Add the egg yolk and the milk and pulse until the mixture forms a ball on the side of the food processor bowl. Put into a ball and flatten into a disk.
Place the disk between two sheets of plastic paper and roll out to even thickness, then carefully place on a baking sheet and into the refrigerator while you prepare the fruit.
Cut the pears in half, core and peel. In a large pan, place the butter over high heat and let it melt. Add the agave and the pears, cut side down and cook until tender but not soft.
Pre-heat oven to 350 degrees. Butter a pie plate that goes into the oven. Add the pear halves, cut side down, around the edge of the plate. Cut the figs and place in the center of the plate.
Remove the pie crust from the refrigerator and peel off one of the plastic sheets. Invert onto the fruit, making sure the crust is center. Peel the second plastic sheet and tuck the crust into the pie plate. Brush with the milk and place in the oven for 35 to 40 minutes, until the fruit is bubbly and the crust is golden. Let the pie sit for 10 minutes.
Invert the pie onto a serving dish and let the juices drip back onto the fruit. Serve with a bowl of whipping cream on the side.