Issue link: https://viewer.e-digitaledition.com/i/698448
June 30 • 2016 41 W e can't stop hearing about "super foods." You know, those ingredients that, when included in recipes, have disease fighting powers beyond compare. Their proper- ties are so magically positive that just including them in your recipes helps you become healthier and can help to elevate your mood. Not surprisingly, most of these are veg- etables and fruits. And some were — and still are — actually used as herbal medicines. From blueberries and celery to chiles to turmeric. While some foods may not be proven reme- dies, chances are, fruits, vegetables, seeds, nuts, herbs and spices are the healthiest foods on Earth. And if you can find local sources for what goes in your mouth, better yet! You don't need to be on an all-plant- based diet to enjoy the benefits of healthy eats. There are dairy choices — plain, organic yogurt is a good example — that can be included daily. Not to mention the occasional inclusion of seafood, such as salmon, for all those amazing "good fats." The following recipes include so many of these ingredients, you'll feel better just reading them. KALE AVOCADO GUACAMOLE 1 bunch (about 6-8 ounces) kale, any variety (stems cut away) ½ cup chopped onion (½ small- medium onion) 3 Tbsp. olive oil 3 medium avocados, mashed 3 Tbsp. fresh lime juice (or more to taste) ¼ cup chopped, seeded tomatoes, any variety 1 tsp. chili powder (or more to taste) Salt and pepper to taste Hot sauce (such as Tabasco) to taste ¼ cup chopped cilantro Combine onions, kale and oil in the bowl of a food processor. Pulse until pureed as much as possible. Add remain- ing ingredients and pulse until just combined (avocado should still be a bit chunky). Transfer to a bowl and serve with your favorite tortilla chips or cut veg- etables. Makes 6 servings. POWER SALAD 1 cup wheat berries 3 cups water 1 cup cooked lentils (canned is fine, drained) 2 cups chopped parsley 1 cup sunflower seeds or sliced or slivered almonds 1 cup chickpeas 1 cup seeded, diced cucumber (unpeeled) 1 cup chopped bell pepper 1 cup chopped celery 1 cup chopped carrots 1 cup chopped scallions Dressing: ½ cup organic mayonnaise 2 Tbsp. lemon juice 2 Tbsp. apple cider vinegar 2 Tbsp. honey, any variety Place wheat berries in 3 cups water in a saucepan over high heat and bring to a boil. Reduce heat to simmer and cook until just tender, about 45 minutes. Drain and cool. Combine wheat berries and all salad ingredients in a large bowl. In another bowl, whisk together dress- ing and pour over salad. Toss well. Makes 6-8 servings. ROAST SALMON WITH WARM TOMATO RADICCHIO SALAD Salmon: Salmon 6 6-ounce salmon fillets, with or without skin Sea salt and pepper to taste ¼ cup fresh chopped mint ¼ cup fresh chopped dill, chopped Warm Tomato Radicchio Salad: 2 Tbsp. olive oil 1 cup chopped red or Bermuda onion 4 cups chopped radicchio 4 cups multicolor cherry and grape tomatoes ½ cup raisins or other unsweetened dried fruit, chopped if large ½ cup chopped parsley ¼ cup fresh lemon juice Sea salt and fresh ground pepper to taste Prepare the salmon: Preheat oven to broil. Arrange the salmon fillets on a lightly oiled, rimmed baking sheet. Cook the salmon about 6 inches from the heat- ing element until just cooked through, about 10-minutes (do not overcook). Make the warm salad: Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and saute for 1 min- ute. Add remaining ingredients and saute for 5 minutes more. Set aside. Serve the salad with the salmon on top and sprinkled with the dill and mint. Makes 6 servings. * Annabel Cohen Cooking With Super Foods