SARITA HEALTH AND FOOD

RECIPE

CHIA SUPER PROTEIN PUDDING

servings 1, prep time 20 min, total time 30 min

Ingredients
½ cup chia seeds
½ cup almond milk
1 scoop vegan protein
¼ cup granola
¼ cup pineapple chunks
½ cup strawberries
½ cup almond yogurt
1 tsp coconut flakes
1-2 tsp raw honey
2 tsp sliced almonds

DIRECTIONS

Mix the seeds, milk, vanilla and honey in a small bowl, let it seat for 5-10 min to thicken, and also you can store it in the fridge overnight to soak.
1. Once thick, stir together again and add a splash of extra milk if needed.
2. Stir in your favorite toppings/flavors and enjoy!


RECIPE

PITAYA SUPER BOWL

servings 1, prep time 20 min, total time 30 min
This super bowl is an explosion of flavors and super foods.

INGREDIENTS:
For the base:
¼ cup Pitaya powder (super food)
2 Frozen bananas
1 cup Almond or coconut milk
2 tsp Almond butter
Ice
For the toppings:
1 tsp Chia seeds
1 tsp Sliced almonds
1 tsp Goji berries or raisins
1 tsp Crushed pistachios
1 tsp Coconut flakes
1 tsp More pitaya powder

DIRECTIONS
Place all the ingredients of the base in a blender until thicker smoothie texture, put in a bowl and decorate with your favorite toppings/flavors and enjoy!


RECIPE

SALMON WITH CAPERS
servings 1, prep time 20 min, total time 30 min

INGREDIENTS:
1 fillet Wild salmon with skin
½ cup Capers
½ cup Ghee butter
½ cup Olive oil
Salt
Pepper
1/2-pound Yuca (cassava)
1 White or yellow onions
½ cup mushrooms
1 cup Almond milk

DIRECTIONS
Fish:
Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
Heat the oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
Flip salmon and sear on the other side for 2 to 3 minutes.
Flip the salmon again and cook another 1 to 2 minutes.
Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers, and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.
Serve this salmon with lemon caper dill sauce with your favorite side dishes and enjoy!


Yucca Puree:
dice it into small chunks and then boil it with garlic and salt. I like to boil mine in broth for an extra hit of flavor, but water is perfectly acceptable. Use more or less garlic depending on your preferences.

After you’ve boiled the yuca root, you’ll treat it much the same as you would mashed potatoes or cauliflower. Add a little pepper for seasoning, add a little ghee for fat and flavor, and then cream with your hand mixer or immersion blender . I don’t like the texture that results from using a potato masher. Whipped and smooth mashed yuca = creamier and tastier.

Taste for seasoning after you’ve whipped the yuca into a light and airy texture. It may need more salt, pepper, or both. Don’t be afraid to season as needed.

a little more ghee drizzled over the top and sprinkled with some fresh parsley.


Onions:
On a hot skillet put the sliced onions until golden brown, seasoning with salt and pepper.


RECIPE

AVOCADO MOUSSE WITH CHOCOLATE

servings 8-10-, prep time 20 min, total time 30 min

INGREDIENTS:
1-2 Avocado
1 can Condensed milk
1 can Table cream
2 tsp Raw cacao
2 tsp Unflavored jelly
½ cup Raspberries
½ Chocolate chips
½ Chopped pistachios


DIRECTIONS
1. Place all ingredients in a food processor. (avocado, milk and table cream)
2. Blend thoroughly until smooth.
3. Garnish w/ whipped cream, whipped coconut cream, chocolate shavings, chocolate nibs, chocolate chips, or nuts (pistachios)
4. Eat immediately to enjoy a Chocolate Avocado Pudding.
5. Refrigerate for at least an hour to have Chocolate Avocado Mousse.