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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.

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344 Candler Park Drive

Atlanta, GA, 30307

donnapeera@gmail.com

Tel: 404-435-3511