9. Cast-Iron Smoked Salmon Hash
By Rima Kleiner
- 2-3 Tbsp. olive oil
- 2 lb. large red potatoes, cut into ½-inch cubes
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- ¼ cup Greek yogurt
- 8-10 oz. smoked salmon, flaked with a fork (save a little for garnish, if desired)
- 1 tsp. capers
- 1 tsp. Dijon mustard
- 1 Tbsp. lemon juice
- 2 Tbsp. chives, minced
- Salt and pepper, to taste
- Heat oil in cast-iron skillet over medium heat. Add potatoes, onions and bell peppers to pan, stirring to coat with oil. Cook until potatoes are tender and browned (about 15-20 minutes), stirring every 2-3 minutes. Turn off heat. Season with salt and pepper, to taste.
- In a small bowl, combine yogurt, salmon, capers, mustard, lemon juice and chives. Add to cooked potato mixture and combine. Let sit for 5 minutes, then garnish with salmon, if desired.
10. Mexican Hot Chocolate Superfood Raw Brownies
- 1 cup pecans
- 1 cup sliced almonds
- 12 dates, pits removed (Tip: if your dates are not sticky, soak them in boiling water for 5-10 minutes)
- ¼ cup cacao powder
- ½ teaspoon cinnamon
- Pinch of Himalayan pink salt
- Pinch of cayenne pepper
- Toppings: pumpkin seeds, hemp seeds, goji berries
- Add all ingredients (except toppings) to a food processor.
- Blend for 1-2 minutes, until a dough forms. Hint: if you can pinch the dough together between your fingers, the dough is ready. If the dough does not stick together, add 1 teaspoon warm water and blend for 30 seconds.
- Pinch off 2-3 tablespoons of dough at a time, and press dough into each muffin cup in a silicone muffin mold (or into a lined muffin tin). Repeat with remaining dough.
- Press toppings onto each brownie. Refrigerate for 30 minutes to firm.
- Store in an airtight container for 5-7 days.