Monday, June 20, 2011

Staying Focused

Probably one of the hardest things for us to do is stay focused espeically in a world of constant and instant change. Focus means staying with the constant flow of energy that exist in the moment. Remember if you are doing something - as Zen teaches- such as doing the dishes - do the dishes- be present with your task at hand and learn from the simple things in life. Cook, prepare, eat and enjoy.
Doctor Lynn

A Dinner for health, sex, happiness and love

Uncork the bubbly! If you don’t have champagne open a nice bottle of chardonnay. You’ll need 1 cup of white wine or champagne for the poached salmon.

Start with eh salad: chill a salad plate and then cover it with mixed greens. Slice a ripe avocado and place slices on top of greens. Toss on a few cherry tomatoes and then sprinkle with slivered almonds and dried cranberries. For the dressing; a little olive oil and balsamic vinegar mixed and shaken.

In a small bread bowl put slices of toasted bread or rolls and olive oil for dipping.

The Main Course: this is a simple dinner that can be made ahead of time.

Chilled lemon Poached Salmon in wine:

3 cups of water

1 cup of white wine or champagne

1 lemon sliced

½ c sliced scallions

2 inch thick salmon steaks

In a large skillet, combine water, wine, lemon slices and scallions. Heat to boiling, add salmon steaks and cover. Recue heat to low. Simmer for 7to 10 minutes. Remove fish from liquid onto a platter and chill for at least one hour.

Zucchini-Potatoe Salad:

2 red potatoes cut into ¼ inch strips

1 medium zucchini cut into 1 ½ inch chunks

1 scallion sliced

2 T of fresh tarragon – leaves sliced

1 teaspoon of mayonnaise

1 Tablespoon of non-fat plain Greek yogurt

1 teaspoon of balsamic vinegar

Fresh ground Pepper

In a small sauce pan, over medium heat, bring 1 inch of water to boiling. Add potatoes and cook for 7, toss in zucchini and continue to cook for another 3 minutes or until potatoes are fork tender. Drain and toss into a bowl where you have mixed together the mayonnaise, yogurt and balsamic vinegar. Toss and then add the tarragon and toss a little more. Sprinkle the top with pepper and refrigerate for at least 30 minutes.

Dill Sauce:

Mix together 2 tablespoons of non-fat plain Greek yogurt and 1 teaspoon of mayonnaise. Toss in chopped fresh dill and mix together – Chill. Save two nice sprigs of dill for garnish.

Place a salmon steak on the plate and top with a sprig of dill. Add a serving of potatoes salad and place about a tablespoon of dill sauce next tot eh salmon. Pour a glass of champagne or a nice chardonnay.

Dessert: I made a little honey cake (see recipe at back of book) and froze several pieces which I use for a dessert. I add a little passion fruit sorbet but you could add any flavor sorbet or a vanilla ice cream would be good.

This is a healthy, sexy, happy, and loving meal that is luxurious, good for you and affordable. Enjoy!

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