Скачать или смотреть 3 Easy Meals for Better Memory & Clarity

4 oz filet Ahi Tuna
1 c low sodium soy sauce
1/2 c sesame seeds
1 can black beans, strained, rinsed
1/2 shallot, sliced thin
1-2 garlic cloves, sliced thin
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1 medium avocado, diced small
1 medium jalapeño, sliced into thin coins
1 medium red Radish, diced small
1/2 medium carrot, diced small
1 ear corn, grilled, corn removed from cob
1/2 shallot, sliced thin
1 small handful cilantro leaves, chopped
Zest and juice 1 orange
1.5 lbs tomatillos, husked, cleaned, cut
1 poblano pepper
1 jalapeño pepper
1 medium size white onion, husked cut
1 small handful cilantro, stems removed
2-3 garlic cloves, peeled
1 tbsp extra virgin olive oil
1 lime, juice of
Kosher salt to taste
Tortilla chip for garnish

For the ahi tuna:
1. Preheat grill to 450 degrees F.
2. Dry with paper towel, submerge in soy sauce, coat in sesame seeds.
3. If using grill, grill 30 seconds to one minute on each side, remove from grill and set on rack to rest. If you grill, some of the seeds will burn - that’s ok.
4. When ready to serve, thinly slice.

For the Avocado salad:
1. Grill corn, remove from cob.
2. Dice radish, carrots, jalapeño, shallot, avocado.
3. Chop cilantro.
4. Combine all in a bowl, add zest and juice of orange.
5. Season with salt, refrigerate.

For the black beans:
1. Sauté shallot and garlic until soft and fragrant.
2. Add black beans, cook over medium low heat, striding.
3. Add in cumin, chili powder, paprika, cook a few more minutes and add a small amount of water or stock if needed. Finish with squeeze of lime juice and salt.

For the salsa:
1. Toss vegetables in oil, lay on baking sheet, roast in 350 degree oven for 30 - 35 minutes.
2. Once cooled, peel skin and remove seeds from peppers.
3. Combine with cilantro, lime juice and salt in blender & blend for 20-30 seconds. Adjust seasoning and serve.
Salad Ingredients:
• 2 ripe peaches, cut into wedges
• 1 ball burrata, gently torn open
• 1 ear fresh corn, husked
• ½ fresh jalapeño, thinly sliced
• ¼ shallot, peeled and sliced into rings
• ⅛ cup roasted salted pistachios, chopped
• 2–3 fresh basil leaves, torn
• ½ French baguette, sliced thin
• 1 tbsp balsamic reduction (for garnish)
Dressing:
○ ¼ shallot, finely diced
○ 1 garlic clove, mashed
○ 2 oz pulp-free orange juice
○ Zest of one orange
○ 1 tbsp Dijon mustard
○ 4–5 oz extra-virgin olive oil
○ Kosher salt, to taste

Instructions:
1. Grill peaches: Brush wedges with olive oil and grill over medium heat until softened and charred.
2. Grill corn: Lightly oil and grill until charred. Once cool, slice off the kernels.
3. For the vinaigrette: In a blender, combine shallot, garlic, orange juice, zest, and Dijon. Blend and slowly stream in olive oil until emulsified. Season to taste.
4. Grill bread: Lightly brush or spray baguette slices with olive oil. Grill until toasted and slightly charred.

Grilled Flank Steak, Romesco Sauce & Charred Snap Peas
• 1 flank steak (about 16–22 oz)
• Marinate for 4 hours in the Flank Marinade (recipe below)
• After marinating, wipe off excess, lightly coat with olive oil, season generously with kosher salt
• Grill over medium-high to high heat for 3–4 minutes per side, or until your desired doneness
• Let rest before slicing against the grain

Flank Marinade Recipe
• 1/2 cup soy sauce, 1/2 cup olive oil
• 1/4 cup lemon juice, 1/4 cup fish sauce
• 2 tbsp honey, 2 tbsp Dijon mustard
• 1 tbsp ground turmeric
• 1/2 shallot, minced
• 1 garlic clove, minced or grated
• 1-inch knob fresh ginger, grated
• 1 tbsp each fresh mint, basil, parsley, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions:
1. Combine all ingredients in a bowl or blender
2. Whisk or blend until well emulsified
3. Marinate for at least 4 hours (overnight is best)

Romesco Sauce Recipe
• 12 oz roasted red bell peppers
• 3 oz yellow onion
• 1 garlic clove, sliced or grated
• 4 oz white wine
• 8 oz chicken stock (or vegetable stock)
• Kosher salt, to taste

Instructions:
1. In a medium pan, sweat the garlic and onion over medium heat until translucent
2. Deglaze with white wine and simmer briefly
3. Add peppers, stir, and sauté for a few minutes
4. Add stock, simmer until liquid reduces and is mostly absorbed (about 10–15 minutes)
5. Blend until smooth, then strain through a medium mesh strainer (not too fine)
6. Season with kosher salt throughout

Snap Peas with Shallot (Simple & Vibrant Side)
• 16 oz snap peas, trimmed
• 1–2 tbsp olive oil
• 1 small shallot, thinly sliced
• Kosher salt, to taste

Instructions:
1. Heat olive oil in a skillet over medium-high heat
2. Add peas, sauté for 3–4 minutes.
3. Add shallot, cook 2–3 more minutes
4. Season with kosher salt to taste.