Fishhugger!

Recipes

Wild Salmon Cleanse

Do for 1 week to 10 days. Chef Rachel Albert.

The Healthy Cooking Coach

Wild Salmon Cleanse. Do for 1 week to 10 days. Lunch and dinner could be interchanged.

BREAKFAST: 3 cups of fresh fruit + 2 Tbsp. lightly roasted walnuts, almonds or pecans. Herbal Tea.

LUNCH: 4 to 6 ounce portion of wild salmon, baked, broiled, grilled or roasted to medium-rare, marinated or seasoned with herbs and spices, may be cold and leftover from the night before.

2 to 3 heaping cups salad: at least half of volume from baby greens or dark leaf lettuces plus other colorful vegetables such as tomato, cucumber, radish, bell pepper, jicama, celery, scallions, parsley, chives, dill, edible flowers, and/or sunflower sprouts.

2 to 3 tablespoons vinaigrette made from olive oil or flax oil, raw apple cider vinegar, red wine vinegar or brown rice vinegar, herbs and spices, and celtic sea salt or 1/4 to 1/3 cup lemon-tahini dressing.

4 to 6 ounce baked potato or sweet potato, or 1 cup brown rice plus 1 teaspoon flax oil or organic butter or 1/2 to 1 Tbsp. gomashio (sesame salt).

SNACK: 2 cups fresh fruit

DINNER: 4 to 6 ounce portion of wild salmon, baked, broiled, grilled or roasted to medium-rare, marinated or seasoned with herbs and spices.

2 heaping cups steamed leafy green, flowering, or mixed vegetables (combination of 1 or more of these: broccoli, cauliflower, asparagus, spinach, beet greens, chard, or bok choy with any of the following: onions, carrots, red radish, bell pepper, sunchokes, mushrooms, celery, etc.)

Serve with olive oil or flax oil vinaigrette or lemon tehini dressing or use 2 to 3 teaspoons oil to stir fry veggies with garlic and/or ginger and shoyu or tamari soy sauces plus broth to moisten.

4 to 6 ounce baked potato or sweet potato, or 1 cup brown rice plus 1 teaspoon flax oil or organic butter or 1/2 to 1 Tbsp. gomashio (sesame salt).

Chef Rachel Albert