Flank Steak Salad adapted by Ann

Flank Steak Salad
Adapted from recipe by Brandon Matzek
Serves: 4 
Ingredients
For the steak:
1/2 a bunch of chopped fresh cilantro leaves and stems
1/4 cup olive oil
Juice of 2 limes
4 cloves garlic, minced
1 teaspoon ground cumin
¼ - ½ tsp cayenne pepper or dried chili flakes. (optional)
1 to 1 1/2 pounds flank steak (or skirt steak)
Kosher salt
For the cilantro-lime dressing:
1/2 a bunch of chopped fresh cilantro leaves and stems 
1/8 cup olive oil and 1/8 cup hemp oil
 1 lime juiced (2 TBSPs)
1 clove garlic chopped
1/2 teaspoon dried oregano
¼ cup cashews (soak for a couple hours and drain) 
½ cup cold filtered water
Sea salt to taste
Freshly ground black pepper
For the salad:
Mixed greens (baby kale, spinach, romaine, parsley)
1 avocado diced
Sliced red onion
Sliced watermelon radish (any radish will work here)
Instructions
In a small bowl, combine 1/2 cup cilantro, 1/4 cup olive oil, juice of 2 limes, 4 garlic cloves, cumin and serrano chile, stirring until combined. Place flank steak in a large Ziplock bag, and cover with marinade. Seal the bag, then, using your hands, rub the marinade all over the steak. Let sit in the refrigerator for up to 1 day (bring to room temp before broiling) or at room temp for 1 hour.
While the steak is marinating, prepare the dressing. Add 1/2 cup cilantro, 1/4 cup olive oil, 2 tablespoons lime juice, 1 garlic clove, cashews, hemp hearts water and oregano to a blender, and blend until smooth. Season to taste with salt and pepper. Let sit for 30 minutes before using or prepared the night before.
Preheat your broiler to high. Take the steak from the marinade and lay it flat on a rimmed baking sheet. It’s ok if bits of cilantro, garlic and chile remain on the steak. Season generously with kosher salt. Broil for 5 minutes on one side, then flip and broil for 4 to 5 minutes more. Timing will depend on personal preference (how rare you like it) and thickness of steak. I like my steak rare. Overcooked flank steak is very tough and chewy.
Let the steak rest for 10 minutes, then slice against the grain.
To serve, place greens in a medium bowl and drizzle with some vinaigrette, tossing to coat. Place dressed greens on a plate, then top with red onion, watermelon radish, avocado and slices of flank steak. Finish with an extra drizzle of vinaigrette.

Homemade Chai after long cold walk!

Just got home from a 7 km cold walk with my husband.  I wanted something to warm me up when I got home, so made some almond-milk chai with the home-made almond milk I had made earlier today.

1/2 cup Home-made almond milk
1/2 cup Water
6 Cardamon pods
1/2 tspn True Cinnamon
6 Cloves
1 tspn Lacuma powder
1/2 tspn Mesquite powder

Heat on medium heat

Enjoy

Remember Your Fall Cleanse!

Fall is kidney and lung season, according to Chinese Medicine.  If you have not done a Fall cleanse please book an appointment with Natalie

RAW PALEO PUMPKIN BALLS - these taste fantastic!

I made these for my husband before his Scotia half marathon as a way to get some low glycemic carbohydrates to increase muscle glycogen reserves & get some healthy protein along with lots of vitamins and minerals.  They taste like pumpkin pie fulling.

INGREDIENTS

• 10 medjool dates, pitted
• 1/3 cup raw walnut halves
• 1 cup hemp seeds
• 1/2 cup raw pumpkin seeds
• 3/4 cup shredded unsweetened coconut
• 1/3 cup goji berries
• 1 cup pumpkin puree
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of sea salt

DIRECTIONSMAKES 24-28 BALLS

1. Remove pits from dates and process in food processor.
2. Add remaining ingredients and process to combine.
3. Roll into balls (1 inch across).
4. Serve or store in a sealed container in the refrigerator.
5. Enjoy! :)

Happy Thanksgivng

Anne's Amped Up Power Green Smoothie

2 cups of power greens (Organic - Kale, spinach etc.)

1 cup of Brazil nut milk (Homemade)

1 banana

½ a mango

1 cup of water

1 TBSP coconut oil

1 date

1 tsp spirulina

1 scoop of Sun Warrior Protein powder

2 TBSP hemps seeds

1 TBSP chia seeds

1 cap full of Sun Warrior Fulvic Acid (optional)

This version is more satisfying for my appetite….more protein, fat and fibre.

Steamed Swiss Charr by Ann

1 large bunch Swiss chard.  (strip leaves off of the tough stems and chop – for no waste, blanch the stems and freeze for the next time you make soup)

1 tbsp evoo

1 tbsp filtered water

¼ tsp ground cori

ander

½  tsp ground cumin

1 small garlic clove – mashed

Sea salt

Heat oil on low temp, add the spices.  When fragrant, add garlic and stir often ( don’t burn the garlic) for a minute.

Add the water, then add the chopped chard, tossing to coat.  Cover and steam for 5 minutes.

Done!