Tag Archives: macrobiotic

Za’atar baked Cod with Zucchini rice

Glorious Summer!!

The weekend summer farmers markets are in full bloom. The joy of sourcing local ingredients is sweet and satisfying. Not everything is local though so it’s a journey to get to totally local sourced for the mind and body.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

This was a beautiful Cod fillet and my Za’atar is home made with thyme and oregano that I have grown and dried. Saw a stand at the farmers market selling Za’atar and Olive oil which I am sure would be amazing to use. So if you are not making it at home buy from the local farmers and small businesses.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

The tomatoes were just ripe and vibrant and ready to cut so I kept it simple with fresh mint and lemon juice.

The fresh zucchini also called for simplicity so it has been sautéed with a touch of cumin and fresh large green onions.

This plate reminds me of what good clean and abundant food this earth has given us to respect, enjoy and feed our souls.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

Fish and Marinade

  • Cod filet – 1
  • Za’atar – 2 tbsp
  • Lemon zest – 1 tsp
  • Good olive oil – 1 tbsp
  • Salt if needed

Zucchini rice

  • 2 cups cooked rice
  • 1 large zucchini
  • 1 small yellow or spring onion
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 tsp red chili powder
  • 1 tbsp olive oil

Tomato Salad

  • A couple of yellow and red tomatoes
  • Handful of fresh mint
  • Juice of one lemon
  • Lemon zest ( use the same lemon to zest)
  • Celtic sea salt – a sprinkle

Directions

  • Heat the oven to 400 degrees
  • Coat the fish with the marinade ingredients and set aside for 15 mins.
  • Chop up the Zucchini in small pieces and slice the onions
  • Heat the olive oil and add cumin and mustard seeds. Once they pop, add the onions.
  • Sauté the onions until they soften, add the red chili powder and the zucchini.
  • Sauté for a few minutes until the zucchini is just tend.er Salt to taste and add the rice.
  • It will take a couple of minutes to combine and heat everything through.
  • Prepare the tomato salad by chopping the fresh ingredients and combining through with the salt and lemon juice.
  • Bake the fish for 10 mins in a 400 degree oven.
  • Serve beautifully!

I have not been to Angie’s Fiesta for a while and looking forward to joining Angie and Ai

Farro, Chickpeas and veggie bowl

Beautiful and vibrant spring is here and its time to embrace all the positive energy it brings with it.  Spring is the time for rejuvenating your mind, body and soul. Morning walks under blossoms and lush green trees, farmers markets, planting flowers and seeds, and of course cooking nourishing balanced food. The Yin and the Yang work together to balance your spirit.

This is a macrobiotic vegan bowl that will leave you full and happy. If you prep everything it will supply lunches for the week.

So what does it have?

  • Farro
  • Chickpeas cooked in spices
  • Roasted vegetables
  • Edamame
  • Fermented Carrots and Cabbage
  • Cilantro and green onions

Farro

Farro is a beautiful ancient grain full of protein, fiber and iron. Buy organic and cook per instructions. I soak it for an hour and cook it in the rice cooker at brown rice setting

Chickpeas

Soak 2 cups chickpeas overnight and then cook in the pressure cooker until just soft.

Add coconut oil in  a pan. Add 1/2 tsp cumin and mustard seed and with whole red chilies. Add curry leaves if you have them and let them splutter. Add 1/2 tsp cayenne and 1/2 tsp turmeric and saute. Add the chickpeas and let them cook until the liquid is gone adding salt to taste. Add 1/2 garam masala and lemon juice to finish.

Roasted veggies

I used eggplant, peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil. Roast at 375 degree oven for 30 mins.

Edamame

Cook shelled edamame per instruction

I had fermented cabbage and carrot but you can use store bought fermented veggies.

Chop cilantro and green onion and use lemon juice to top the bowl off.

Assemble as it pleases you and enjoy this gorgeous bowl!

Sharing at Angies Fiesta Friday where Antonia @ Zoale.com is the cohost