The Villages - November 2019 - 45

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Paleo Blueberry
Crumble (Flavonoids)
INGREDIENTS

2 pints minus one handful of blueberries;
1 tablespoon raw honey; 1/4 teaspoon ground
ginger; 1 tablespoon arrowroot; 3 tablespoon
lemon juice (about 1/2 lemon); 1 cup almond
flour; 1 cup unsweetened coconut flakes;
1/2 cup sliced almonds; 5 Medjool dates;
1 teaspoon cinnamon; 1/2 cup coconut oil
DIRECTIONS

1. Preheat the oven to 375 F.
2. Wash blueberries and extract a handful from
one of the pints to snack on while you are baking.
Add the remaining blueberries, lemon juice,
honey arrowroot and ginger to a medium-sized
mixing bowl and stir gently until the blueberries
are covered.
3. Pour the blueberry mix into a glass baking dish
or pie pan.
4. Pit and chop the dates into small pieces.
5. Combine all of the dry ingredients in another
bowl - the almond flour, coconut flakes, sliced
almonds, cinnamon and dates. Stir in the coconut
oil - soften it just a little before adding to give it
that "crumble" texture.
6. Pour the crumble evenly over the blueberries and
pop in the oven for 25 to 30 minutes - until the
top is browned and the blueberries are bubbling.
7. Cool for 15 minutes to let the blueberries
congeal a bit, and then serve.
Source: popsugar.com

Green Tea Poached Salmon
with Ginger Lime Sauce
(Omega-3)
INGREDIENTS

10 cups water; 2 limes, halved; 6 tablespoons honey,
divided; 4-inch piece fresh ginger, peeled and chopped;
2 teaspoons sea salt; 2 teaspoons whole black
peppercorns; 4 to 6 tablespoons loose green tea;
4 (6-ounce) boneless skinless salmon fillets
DIRECTIONS

1. Put the water into a straight-sided skillet or pot with
a lid. Add 3 of the lime halves (squeezing the juice into
the water before adding), 5 tablespoons of the honey,
the ginger, salt and peppercorns and bring to a boil
over medium-high heat.
2. Reduce the heat to a simmer, cover, and cook for 10
minutes to infuse the water with flavors. Remove and
reserve 1/2 cup of this poaching liquid. Remove the pot
from heat and add the tea. Allow the tea to steep for 3
to 5 minutes. Carefully slide the salmon into the water.
Cover and poach until the fish is just cooked through
and firm to the touch, about 6 to 7 minutes.
3. Meanwhile, in a small pot over low heat, simmer the
reserved 1/2 cup of liquid along with the juice and zest
of the remaining lime half, and remaining 1 tablespoon
of honey. Cook until the liquid is reduced by 2/3 and
thickened, 7 to 10 minutes.
4. Remove the fish with a slotted spoon and arrange on
serving plates. Drizzle a little bit of the sauce over each
piece of the salmon before serving. Source: foodnetwork.com
MAGAZINE

45
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The Villages - November 2019

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