Last updated on November 16th, 2020 at 03:34 pm
Lately I’ve been eating almost only vegan. It was not really my intention to do so, but since I try to avoid dairy and I’m not crazy about meat because of a disturbing video I saw a month ago, I just didn’t have much choice.
I actually feel pretty great and I’ve been having a blast trying out all kinds of plant based recipes, milking nuts and oats and coming up with new ideas. It’s quite interesting how shutting the door for just two things – dairy and meat – opened up my food horizon that much more.
I’m having all of these new recipe ideas in my head – some great and some just straight weird. I’m dreaming of them all the time – no wonder my pillow is covered in saliva. Bottom line: I am eating more diverse than ever.
The plant world is offering a lot of good stuff – great taste, a great diversity and density of antioxidants, anti-inflammation and anti-cancer nutrients, but you know what it doesn’t offer?
And fish is a very good source of vitamin D, which many of us lack. Especially when you live in country, where the sun never shines (read: the ass of the universe).
Where I live when there is a ray of light and a tiny light blue crack in the sky, you can’t help but wonder: “What is this blue thing up there, why is this laser blinding me and when is the water going to fall from the sky again, so I can wash my hair?”
So since I cannot get any sunlight on my skin for about 10 out of the 12 months of the year to produce me some Vitamin D for free, I have to supplement and to catch a fish every now and then. And I catch the fish in the supermarket. And it better be a fat one.
Those not only make me feel like a good person for not discriminating them, but are also great sources of vitamin B12, zinc and omega-3-polyunsaturated fatty acids – all short in a vegan/vegetarian diet.
So that’s what I did. I went to the supermarket and I bought some salmon and cooked it with some ahhhmazing green vegetables, herbs and my friends garlic and onions. Now don’t think I like to cook my friends, but garlic and onion simply deserved it. They just asked for it – they said “If you don’t cook us, we’ll stink up everything. And when you go out tonight, normal people and vampires might avoid you you.” Bold little stinkers, huh? The Bold and the Stinkyful. So basically, they were begging for it.
And to wrap it up – I wrapped it up. All of it. In a tortilla. Yes I made the most amazing fish wrap. And I added even more vegetables and some avocado dip (without my friend Garlic – he was having way too much fun with the salmon already). And then I started eating these flavorful fish wraps.
One by one. Like I would never eat again. So many flavors combining and exploding in my mouth and taking my taste buds on a trip to heaven. Just a second, I need a napkin, something’s dripping down my chin. Oh, it’s just a little drool, no big deal. Fish wraaaaaps!!!
Every bite was mind-blowing.
HEALTH AND BEAUTY BENEFITS
The variety of ingredients used and the preparation method contribute to the health promoting properties of this flavorful fish meal – antioxidant, anti-cancer, anti-inflammatory, good for your heart and high in protein.
It is bursting with great nutrients like
- vitamins D
- vitamin C
- vitamin E
- n-3-polyunsaturated fatty acids
From wound healing to photo-protection and wrinkle prevention – these nutrients are all important for the health and appearance of the skin. So eat and stay beautiful!
Cook Time 20 minutes
- 2 cups of chopped salmon filet (or other fatty fish)
- 1/2 cup broccoli
- 1-2 roasted peppers – sliced; if you don’t have roasted – just use fresh ones
- 3 garlic cloves
- 1 onion
- 1 tbsp dried basil
- handful of cilantro
- handful of arugula
- handful of parsley
- a few capers
- salt to taste
- Peel and chop onion, peel garlic and put it into a garlic press.
- In a large and deep non-stick pan covered with a lid cook salmon at medium heat with some (1 tbsp) olive oil for about 5-8 minutes. From time to time stir. Add a little water if you need to (I didn’t).
- In the mean time chop broccoli, cilantro, arugula and parsley. If you haven’t slice the peppers.
- After about 5-8 minutes are up and the salmon is cooked, make sure there is no water left inside the cooking pan, add 2 tbsp olive oil, the onion, the dry basil and squeeze the garlic out of the garlic press and into the cooking pan and stir everything well for about 2-3 minutes.
- Turn off heat and add the rest of the ingredients – cover with the pan lid for about 1-2 minutes.
- Serve with rice, potatoes, bulgur, quinoa or like I did in a wrap with some more vegetables and with some avocado dip.