Springing to restore

It’s been a quiet few weeks on the blog, but a busy few weeks for me, with lots of internal healing going on, as I finally addressed an injury to the spine. I have discovered that while the season of spring is one for blooming, it often comes from much needed restoration. For me personally it came from deep meditational stretches at The Yoga Sanctuary and lovely walks to Bloor and Church in Toronto’s shying warmth, to strengthen oneself at the hands of Rosedale Wellness Centre. More to come on this later.

As summer hangs in the midst, one often looks for light fresh dinners that promise as much hearty satisfaction as those warming winter meals. Inspired by the vegetable and fruit on show during yesterday’s walk through Little Italy following an Iranian brunch at Takht-e Tavoos (I dare you to try the their Guisavah: two sunny side up eggs topped with buttery dates and walnuts) we have decided to do a thirty day salad challenge for dinner. Though you might think that means pitiful suppers, if there is one thing I have come enjoy over the years, it is a decadent summer salad.

To inspire your own endeavour, I leave you with the first salad. This one is no less impressive than coming home to an ocean pie from the cold. After a day outside in the timid sun, a nest of bean sprouts, snow peas and spinach housing a sweet fragrant salmon fishcake, dressed with a creamy, spicy sesame dressing goes down well. All the indulgence without a compromise on summery health resolutions.

Will serve two sufficiently.

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For the cakes:

200g of cooked wild salmon, flaked
1 medium sized sweet potato, cooked and mashed
2 spring onions, chopped
1 bunch coriander, chopped
2 cloves of garlic, chopped
2″ piece of garlic, grated
Juice and zest of a lemon
1 tsp cayenne
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tumeric
1/2 tsp cinnamon
Quarter cup of coconut milk
1 egg beaten
2 tbsp Sunflower oil

Pre-heat oven to 300F and line a baking sheet with baking paper.

Add all the ingredients to a bowl and mix well. Form into cakes with hands, you should be able to make about ten. Cook two per serving and keep the rest in a freezer for another time!

Heat sunflower oil in a frying pan.

Cook the cakes, about two to three minutes on each side. Bake in the oven for 10-15 minutes.

For the salad:

Cup of bean sprouts
Cup of snow peas
Handful of spinach
1 tsp olive oil
1/2 tsp sesame seeds

Arrange the spinach on a plate.

Toss the bean sprouts and snow peas in a wok with a tsp of olive oil and sesame seeds for for five minutes and topple onto spinach.

For the dressing:

2 inch piece of ginger
1 tbsp tahini
2 tbsp rice vinegar
1 tbsp honey
2 tbsp water
Quarter lemon peeled

Blend all the ingredients together in a chopper.

Arrange fish cakes on plate and finish with dressing. Serve with a wedge of lemon.

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One thought on “Springing to restore

  1. Pingback: It’s raining, it’s pouring | Confessions Of A Quirky Princess

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