Today's Menu, Cod and English pea puree

This recipe was inspired by my recent trip to England.  Most of the restaurant served this healthy and delicious "mushy peas" with fish and chips.   Use frozen or fresh sweet peas if you cannot find English peas.

Cod served with English pea puree

INGREDIENTS:

2               6 to 8 Oz. cod fillet

2               Tablespoons olive oil

10             Cockles in shell

                 Salt and Pepper

For Sweet pea puree:

2              Cups frozen or fresh English peas. 

¼            Cup organic chicken stock

               Salt and pepper

1             Tablespoon mint

Sauce:

2             Tablespoons Country Dijon mustard

¼            Dry Vermouth

2             Tablespoons cream

               Lightly season with salt and white pepper

Instructions:

Begin by cooking peas for approximately 10 minutes at medium temperature.  For quicker results you may use organic canned sweet peas, season with olive oil, salt and pepper, mint, and process in the food processor until smooth. 

In a nonstick pan heat up approximately 1 tablespoon olive oil and saute the fish for approximately 3 minutes on each side.  Remove the fish and cover with foil pepper while you finish the sauce.  Add the dry vermouth season with a little pepper then add the cockles to the pan, cook for  about 3 to 5 minutes.  Remove from heat and add the Dijon mustard.  Return the pan to low temperature and slowly whisk in the cream until the cream  thickens.  (Use a wooden spoon to test for thickness.  If the sauce is thick enough it will coat the wooden spoon).  

To plate this dish  start with sweet pea pure topped with the fish.  Then carefully add to the cockles and sauce around the fish and sweet pea puree.  Serve immediately.
Cooks note:
Rinse the cockles in a colander under running water to remove the sand.
Recipe Courtesy of
Martha Greenwald
Martha's Good Nature

Pear Joy Smoothie

Fall is a great time of the year to enjoy fruits such as apples and pears.  Here is a quick recipe for a great tasting smoothie that requires few ingredients.  This recipe needs very little sweetener because the pears are already very sweet.  In this recipe we are using Bartlett pears.

Ingredients:
Two Servings
3  Bartlett pears
2  Cups ice
1/4 Cup fat free grass fed milk
2  Tablespoon agave (Taste for flavor before adding any agave and adjust accordingly)

Use a blender or Ninja and blend all the ingredients for a few minutes.  The smoothie will have a rich creamy consistency.  It is great for breakfast.  Also a great idea for a summer dessert; simply serve this smoothie in martini glasses and a splash of pear Williams liquor.
Enjoy it!
Recipe Courtesy of
Martha Greenwald
Martha's Good Nature

Recipe of the day, Grilled ahi tuna with pickled cucumbers

•2  STEAKS OF AHI TUNA

•  MONTREAL STEAK SEASONING

•2 Tsp.   Olive Oil

•  Salt & Pepper to taste

•

•Pre-heat oven with pan griddle inside to 450 degrees.

•

•When the oven reaches the desired temperature, sprinkle a little olive oil on the griddle.  Place the seasoned tuna steaks and cook for 1 minute on each side for medium rare, or two minutes on each side for medium to well done depending on your oven internal temperature.

•

•Serve Tuna with pickle English cucumbers.

•Slice one English cucumber.  Place in a bowl with a little rice vinager and  2 tablespoon sugar.  Let stand at room temperature.  Prepare before cooking the tuna steaks.   About 10 minutes.

Enjoy it!

Recipe courtesy of

Martha Greenwald

Martha's Good Nature

Today's Dinner recipe, Halibut served on a bed of napa cabbage

Seared Halibut served on Napa Cabbage and sherry sauce

Ingredients:

2             Fillets of Halibut approximately 6 to 8 ounces each

2             4 cups napa cabbage

2             Tablespoons Heavy cream (Optional)

½            Sherry wine

2             Tablespoons  olive oilto sear the Fish

1             Tablespoon olive to sautee napa cabbage
1/2           Cannellini beans

Instructions:

Chop the the thickest part of the napa cabage cross wise.  Sautee the cabagge  in a pot with olive oil.  Season with salt and pepper and cook   for approximately 5 minutes then add ¼ cup water  and cook for about 7 to 10 minutes until tender.  While the cabagge cooks, season the fillets with olive oil, salt & pepper.  Heat a stainless steel pan then add the olive oil and immediately place the seasoned fish on pan to sear. Cook for about 5 minutes on each side to form a nice golden crust on the outside of the fish.  


For faster cooking after you have cooked one side of the fish for 5 minutes turn the fillet and cook for about 3 minutes then cover the pan and reduce the heat to medium.  The steam will help the fish cook.   Remove the fish from the pan and set aside and cover with foil paper to keep warms.   Reduce the heat to medium low and add the sherry to deglaze the pan.   Simmer for about 2 minutes then season with salt and pepper.  Slowly start adding the cream, stirring continuously until the sauce thickens.  Remove from Heat.     

Once the napa cabagge has cooked strain the liquid and return to the pot then add the cannellini beans.

To plate the dish simply place the napa cabbage sprinkled with butterbeans.  Then sprinkle with about 2 tablespoons of the sherry sauce on the top of the cabbage and top with the fish.

The total time you will need for this dish is about 15 minute!   
Recipe courtesy of
Martha Greenwald
Martha's Good Nature

Today's Menu, Slow Roasted Salmon

Here is a great recipe to keep you slim and fabulous!! Enjoy it.  It is actually the quickest meal you will ever make!

Very Easy!!

2  6 or 8 Ounces Filets of Salmon

1 Teaspoon butter

1/2 Teaspoon butter for pan

Salt & Pepper

Two Servings:

Preheat oven to 350 F.  Melt butter and brush the top of the fish.  Season the pan with salt and pepper and olive oil.  Place the fish in the pan and lightly brush melted butter over the filets.  Season with salt and pepper and cook for about 14 minutes.   Done to perfection.   If you like the fish pink cook for only 10 minutes. 

Serve with Tomatoes and zucchini.  Boil the sliced zucchini in boiling water for about a minute and immediately immerse in ice cold water to stop the cooking process.  Dry and shape it into a cylinder for plating.  Spray olive oil and salt.  (Optional).  Serve with a thick slice of tomato topped with chives or basil.

Today's Menu, Asparagus Soup

Here is a great dinner menu for a quick and excellent meal!

1          Bag asparagus approximately 1 pound

1          Whole yellow onion

1          Lime

1          Tbs. butter

1          Tbs. olive oil

2          cups chicken stock (fat free optional)

Saute onion until light golden brown, season with salt and pepper.  Add asparagus and sauté for two minutes.  Add chicken stock and cover pot.  Cook for about 15 to 20 minutes.  Using a hand mixer, blend until creamy and smooth.  Serve at room temperature or chilled.  

Cooks note:  Add chicken stock as needed to reach the consistency you desire.

Recipe courtesy of

Martha Greenwald

Martha's Good Nature

Recipe of the day "Mango shake"

Ingredients:

2          Large mangos

¼         Cup Honey

½         Organic fat free  milk

4          Cardamom seeds

Special Equipment:

Blender or Ninja

Instructions:

Using a flat surface, cut up the mangos and discard the pit.  Add the mangos to the blender with milk, honey and cardamom seeds.  The shake will have a thick silky consistency.  You can add more milk if you find it is too thick. 

You can also freeze the mangos and make mango sorbet using the same ingredients.
Have it for breakfast!! 
I have also served this mango sorbet  for dessert in small shot glasses.

Note:  You can grind your cardom seeds separately using a small food processor then add it to the blender along with all the ingredients.

Recipe courtesy of:
Martha Greenwald
Martha's Good Nature

Recipe of the day, Blueberry/Acai Sorbet for Breakfast!!!

Blueberry/Acai sorbet for breakfast

1  Cup organic frozaen blueberries
1  Scoop Acai berry blend powder
1/4 Cup grass fed fat free milk
1/4 Cup Agave

Instructions:
Combine frozen blueberries, acai powder, grass fed fat free milk, water in needed and 1/4 cup agave.  Blend until all the ingredients are well combine and you have a sorbet consistency.  If you want a smoothie you would then add more water.

Cooks Note:
I have to share the secret with all of you.  The Ninja is the biggest kept secret.  The Ninja is the new technology in blenders.  I promise you, I do not own stock in this company and I cannot say enough about this great blender.  All my friends bought one and loved it so much they are now sharing it with their friends and family.   This blender is inexpensive and it saves you a great deal of time when you are trying to create a great tasting desserts, breakfast, etc.   
A regular blender is fine, but I think that you need the proper tools to make the most of your time in the kitchen.  Enjoy this great sorbet for breakfast or dessert.
Recipes created by:
Martha Greenwald
Martha's Good Nature

Oatmeal shake to lower cholesterol

Peach Flavored Oats
Start breakfast the night before.   You will need a cup of organic oatmeal, and two cups of water.  Place the oats and water in a container and soak overnight.

Prepare your breakfast in minutes!!
Using a blender, place the oats and water to prepare oat milk.
1/2 Cup peeled and chopped peaches (Or strawberries, blueberries, etc.)
2  Tablespoons flax seed
1/4  Cup Agave
Combine  all the ingredients in a blender until smooth and creamy.  Drink as a shake or use the milk to eat with cereals such as buckwheat, etc.  Drink one (1) tall glass every morning.  You can change the flavors by adding strawberries fresh or frozen, or simply spices it with cinnamon, it is very good!! .  I prefer organic frozen strawberries, or frozen blueberries, mixed berries, etc.  This recipe taste great and it will help you lower your cholesterol. 
You can also make enough for two days.  Just serve and drink.