We decided to put up the Christmas tree today, it usually goes up right at the beginning of December and this year our family Christmas is at my place so that is one less thing to do! It looks lovely though, I especially love turning the lights off late at night when it is quiet and just watching the tree lights twinkle!
Tonight’s dinner was an antioxidant feast! No free radicals here! I have been on a bit of a mission lately since watching a documentary on what’s in our food, then buying the book and learning about the horrors of all the crap that gets put in our food. I have been doing my darndest to eliminate as much of the crap as possible which basically means making everything myself! (Maybe not such a good plan after all!) We have switched to home made muesli, home made yoghurt (surprisingly commercial yoghurt is full of rubbish), cut right back on bread (and what we do have I have generally been making) and started eating whole-wheat pasta, brown rice and lots of pulses. Plus less red meat and more fish!
So I had some salmon fillets and decided to build a meal around those. I teamed them with a minted pea and spinach crush, (recipe to follow!) topped it with some finely grated beetroot (its my new favourite vege!) dressed with olive oil and balsamic and also a cherry tomato and capsicum salad. The cherry tomatoes travelled back from KeriKeri with us, we found a lovely roadside stall selling fabulous fruit and vege so I grabbed a punnet as we don’t tend to see the yellow ones around here. They were yummy and a little go a long way!
I have made the minted pea crush many times and I tend to muck around with it depending on what I have to hand. This time I put parsley and lemon verbena in as well, just because I had them. I also added the spinach for something different, just used frozen and while the taste was good, for looks I would maybe go for fresh baby leaves next time. It goes well with any fish, but is also great with lamb. This serves 4 generously.
Minted pea and spinach crush
2 spring onions, chopped
1 garlic clove, finely chopped
1 tbsp butter
1 c frozen peas
1 c frozen free flow spinach
splash of wine
½ c chicken or vege stock
handful of mint leaves, chopped finely
good lug of extra virgin olive oil
squeeze of lemon
Saute onions and garlic in butter.
Add peas and spinach and cook until spinach thoroughly wilted. Add wine, then stock and simmer until peas heated right through. Throw in mint, then mash with a potato masher to just ‘crush’ the peas. Add lemon to taste and stir through olive oil to loosen before serving.
I used our local olive oil, it is the yummiest!
To finish we had berries with chopped mint and lemon verbena and icecream, the berry picture is on my side bar as it turned out so well!