Page 33 - Tracy Anderson Magazine – Summer 2020

Coriander BAKED COD FISH (serves 4) SWEET POTATO SALAD (serves 2-4)
It is full of
This slaw is antioxidants that INGREDIENTS INGREDIENTS ¼ cup candied pecans,
packed with have immune-boosting, 1 lb fresh wild-caught cod SALAD crushed
vitamins A, C, anticancer, anti- fish (rinse and pat dry) 2 medium sweet potatoes, DRESSING
E, and K. inflammatory, and 2 Tbsp olive oil cubed (about ½ square 3 Tbsp olive oil
neuroprotective inch)
Dill effects. It’s also an 1 tsp thyme, chopped 2 Tbsp ghee or coconut oil 1 Tbsp spicy brown
mustard
It is a rich source of antibacterial. 1 tsp rosemary, chopped Salt and pepper to taste 1 Tbsp honey
vitamin C, which helps 1 tsp basil, chopped
in fighting infection and 1 Tbsp lemon juice Pinch of red pepper flakes 1 Tbsp lime juice
enhances the immune system. (optional) Salt and pepper to taste
¼ tsp salt 2 cups arugula
Its antioxidant and diuretic Pinch of cayenne (optional)
powers help to eliminate If possible, leave thyme, 2 Tbsp parsley, chopped
toxins from the body. rosemary, and basil in a cup 2 Tbsp cilantro, chopped
overnight marinating in olive oil.

1. Preheat oven to 400°F. 1. Preheat oven to 400°F.
2. Arrange cod in a baking dish, and drizzle with olive 2. Place sweet potatoes on baking sheet lined with
oil and herbs (you can do this earlier in the day, so it parchment paper, toss with ghee or coconut oil, and
really absorbs all the flavors). season with salt, pepper, and red pepper flakes (if using).
3. Squeeze lemon over and sprinkle with salt to taste. 3. Roast for 20 to 30 minutes, or until tender and slightly
Decorate fish by adding a few slices of lemon on top. caramelized. Leave to cool slightly for about 10 minutes.
4. Bake cod in oven for 10-12 minutes, depending on 4. Whisk together olive oil, spicy brown mustard, honey,
thickness. lime juice, salt and pepper to taste, and cayenne (if
5. Once done, take out and serve immediately. Enjoy using) in a small bowl.
with salad or any side of your choosing. 5. Gently toss sweet potatoes in large mixing bowl with
arugula, parsley, and cilantro.
6. Mix in dressing and pecans. Enjoy!
HEALTH NUT SLAW (serves 4)

INGREDIENTS ½ cup coconut or goat
SLAW milk yogurt
1½ cups purple cabbage, 1 jalapeño, seeds removed
shredded 2 tsp fresh ginger
1½ cups carrots, shredded 1 tsp garlic or 1 large
1½ cups jicama, shredded garlic clove
1 cup celery, shredded 1 tsp fresh dill
1 cup broccoli stems, 1 Tbsp fresh lime juice
shredded 1 Tbsp honey
¼ cup pine nuts ½ tsp coriander
2 scallions, finely chopped 1 tsp iodized salt
DRESSING 1 tsp pepper
2 small avocados

1. Mix all shredded vegetables in a bowl, set aside.
2. Blend together ingredients for dressing until smooth.
3. Stir sauce into veggie mixture until evenly coated.
4. Top with pine nuts and garnish with scallions. Serve,
and enjoy!
30 31