Cod with Latin Flavor Sides
The recipe is created from The Allergy Free Chef ...that's me. Gluten-Egg-Dairy Free by Blue Thunder.
Serves 2 to 4 people Cod
Take 2 skinned and bones filets of cod
3/4 cup or cup - Soak in Island Mojo sauce without gluten, corn, or dairy in it
Set aside for 20-30 minutes
Flour mix (batter) on a plate for the cod-
2 teaspoons garlic powder
2 teaspoons onion powder
1 cup buckwheat flour
Set aside for cod
Cucumber-Papaya-Jicama herbed salad
Cut large cucumber - peeled and diced
take medium jicama - peeled and diced
half a medium-large size papaya - peeled and diced
Take Island Pickpeppa gingery mango sauce
2 Tablespoons unfiltered apple cider vinegar
chopped small 1/4 cup celanthro - washed and chopped
Mix together to taste and add a shake of garlic powder
add a shake of taijian lightly and mix by hand and set aside in fridge
Calabash/Pumpkin with Coconut Milk
calabash or pumpkin packet that has been peeled and diced 1 lb /Pound
red onion sliced thinly - peeled of skin of course;)
1/4 cup carrots sliced
add garlic powder 2 Tablespoons
add onion powder 2 Tablespoons
1 to 2 small medium tomatoes diced/sliced
1 to 2 Tablespoons of dry rub bbq sauce of your taste
chopped celanthro and handful
1 can of coconut milk
1 1/2 cup of tamarindo sauce take concentrate and make it watery
1/4 teaspoon of red pepper chili
1-2 Tablespoons unfiltered apple cider vinegar
Saute' onions and add pumpkin/calabash and carrots and garlic and onion powder,
chili and then add the tomatoes. Add the dry rub bbq (barbecue) and coconut milk and use sea salt to taste. Add the tamarindo and vinegar and sprinkle the red chili
(optional) and then when done simmer after a medium-high. Turn off and add the
celanthro.
For those who do not like beans or legumes or tired of these once in a while I have
created a mole with plantains.
Mole with Plantains
2 Plantians not green but starting to yellow with dark edges - peeled and chopped
1 medium tomato - washed and chopped (optional)
1/2 cup coconut milk
1/4 cup unsweetened cocoa powder
1/2 teaspoons ground cumin
1/2 teaspoons ground cinnamon
1/2-t teaspoon chili powder (optional)
sea salt to taste
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
Pour coconut milk in medium pan with medium flame and add the spices and cocoa and sea salt with garlic and onion powder and add the plantains. Cook til done.
Quinoa
Take 1 cup Quinoa and add double the amount of water and let is cook and boil
in medium pan til you see the grain has a little tail and taste it is not hard. Simmer
as it thickens and fluid is almost gone. Set aside.
Take swiss chard on plate and wash leaves cutting the ends off. Put on plate.
Put sections of salad, bbq calabash then quinoa topped with cod then plate
the cod that has been fried and keep the mojo sauce and heat that up left
from the marinated cod and then top the cod with that. Sprinkle celanthro
and there's your dinner. Enjoy.
The benefits of eating roots Jicama in your diet is complex carb content is better than white rice and potatos that turn into sugar. The papaya is a digestive enzyme/anti-inflammatory and cucumber nourishes your skin.
Cinnamon is a spice to lessen sugar tooth cravings. Chili powder is high in vitamin C. Plantains are better for you than potatoes and can be mashed or used instead of beans this recipe or meat usually used in mole. Celanthro is a heavy metal cleanser.
Garlic lessen cholestral and onion helps the lungs. Apple cider vinegar helps with weight loss, anti-inflammatory, cleanses the liver and helps clear mucus in weather that is breezy or cold. Swiss chard is excellent for your sweet tooth and green cleanser for your colon. You can use seitan and meat substitutes to marinate in if a firm texture and will hold the liquid marination.
Enjoy the benefits of healthy eating and my recipes to assist in health challenges you wish to change your diet instead of taking alot of pharmaceuticals if there is a way. Much Love.