We are going to change gears a bit on this blog. A lot of my clients hear me say eat the color to the rainbow. I send out handouts on the phytonutrient food plan specifically for that purpose. The reason is eating plants with color is the first basic step to make when developing a healthy way of eating for everyone. Plants are good medicine for chronic disease prevention and treatment. Plants contain natural compounds called phytonutrients or phytochemicals, which are components of plants that are powerful defenders of health. Studies show that people who eat more plant foods have reduced risk of chronic diseases such as diabetes, heart disease, and cancer. Phytonutrients provide many functions in the plant itself, such as providing protection from pests and environmental stressors, along with imparting color and distinctive tastes and smells. In the human body, phytonutrients stimulate enzymes that help the body get rid of toxins, boost the immune system, improve cardiovascular health, promote healthy estrogen metabolism,and stimulate the death of cancer cells.
I will periodically be sharing some simple recipes from a book I ordered on line named “Paleo Power Bowls” by Julia Mueller. You may want to get the book yourself. The book opened up my imagination as to eat healthy in a tasty and satisfying way. I considered the book a great investment.
Ahi Poki Sushi Bowls
Prep Time: 20 Minutes | Cook Time: N/A
Total Time: 20 Minutes | Yeild: Serves 3-4
When it’s hot outside, I find myself craving sushi and poke bowls for light, refreshing chilled meals. Making poke at home is easy and nothing to be afraid of! Just be sure to select sushi-grade fish and avoid letting it sit at room temperature for an extended period of time.
2 tsp of fresh ginger, grated
1 Tbsp sesame oil
1 Tbsp avocado oil
2 Tbsp coconut aminos
2 Tbsp rice vinegar
2 tsp pure maple syrup (optional)
2 tsp sesame seeds
¼ tsp sea salt
1 (1lb) sushi-grade ahi fillet
¼ cup avocado oil mayonnaise
1 Tbsp cocnut aminos + more to taste
1-2 tsp wasabi paste + more to taste
1 tsp pure maple syrup
Prepare the Ahi Poke:
1. Whisk together the ingredients for the ahi poke marinade – everything but the ahi – in a bowl until combined. Chop the ahi into bite-sized pieces (about ½-inch cubes) and add to the bowl with the marinade. Gently stir until all the ahi is well-coated. Cover and refrigerate until ready to use.
Prepare the Wasabi Sauce:
2. Stir together the ingredients for the wasabi sauce in a bowl until combined. Taste for flavor and add more wasabi paste and/or coconut aminos to taste.
Prepare the Ahi Poke Bowls:
1 batch of Cauliflower Rice
4 cups of spring greens mix
1 large mango peeled and chopped
1 ripe avocado peeled and sliced
2 Fresno chilies, sliced
2 cups red cabbage, thinly sliced
1 cup microgreens
2 tsp sesame seeds
½ cup fresh cilantro, chopped
• Prepare Ahi bowl up to 1 day in advance
• Prepare Wasabi sauce up to 3 days in advance
• Make Cauliflower Rice up to 4 days in advance
• Not Paleo: If you can tolerate soy, replace coconut aminos with regular liquid aminos or tamari
• Replace ahi with sushi-grade salmon
• Replace Cauliflower Rice with your choice of “riced” vegetable or regular rice.