Recipes

Wild Rice Salad

Wild Rice Salad

Ingredients 400 g mixed rice, wild and long-grain 150 g mixed nuts ½ a bunch of fresh basil ½ a bunch of fresh mint 75 g dried apricots extra virgin olive oil Method Cook the rice according to the packet instructions until tender. Drain, then allow to cool. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots. Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

Read more →


SFL Ultra Green Smoothie

SFL Ultra Green Smoothie

Place in your blender in the order of the ingredients listed, then blend for 30 seconds or until smooth.  Enjoy! 1 cup unsweetened coconut or almond milk 2 cups organic spinach or kale 1/2 sliced apple 1/2 ripe banana 1/2 avocado, frozen Pinch of cinnamon 1 tsp vanilla 4-5 ice cubes

Read more →


SFL Balsamic Maple Glazed Salmon

SFL Balsamic Maple Glazed Salmon

Ingredients: 1 filet Sockeye salmon 2 tbsp pure maple Syrup 2 tbsp Balsamic vinegar 1 clove minced garlic Directions: In a deep dish, combine the maple syrup, balsamic vinegar and garlic. Place salmon in dish and marinate for 1/2 hour. Preheat oven at 375F. Bake salmon for 12 minutes or until done…

Read more →


SFL Curried Ground Turkey

SFL Curried Ground Turkey

INGREDIENTS 2 tbsp Ghee or organic butter 1½ lb ground turkey 1 chopped onion 2 – 3 chopped garlic cloves 1-2 chopped fresh red chiles or Cayenne pepper for desired heat 1/2 cup water 4 tbsp coconut milk Salt to taste (Himalayan) 1 tbsp garam masala (or curry powder) 1 tsp turmeric 1 tsp cumin 1 tsp ground coriander 2-4 tomatoes, diced 1 cup fresh or frozen peas 1/2 cup (loosely packed) chopped cilantro and green onion   DIRECTIONS Heat butter/oil over medium-high heat in a large pan. When the oil is hot, add the ground meat, spreading it out...

Read more →


SFL Gratin of Fall Vegetables

SFL Gratin of Fall Vegetables

2 cups thin strips of rutabaga or peeled turnip½ cup water1 sweet red pepper cut in thin strips¾ cup thinly sliced onion2 cups thinly sliced zucchini1 cup sliced mushrooms4 medium tomatoes cut in chunks1 tsp. dried oreganoSalt and freshly ground pepper½ cup shredded cheese of choice1 tbsp grated Parmesan cheese   In large skillet or Dutch oven, cook rutabaga in water, covered, for 10 minutes or until tender, stirring occasionally. If necessary, add more water to prevent burning. Add red pepper, and onions; cook, stirring, for 2 minutes.Add zucchini and mushrooms; cook, stirring, for 3 minutes. Add tomatoes and increase...

Read more →