Chilean Sea Bass

Servings: 4


For the Moho Sauce

  • 4 large garlic cloves, peeled and thinly sliced lengthwise
  • ¼ cup thinly slivered onion
  • ½ teaspoon ground cumin
  • ½ tsp sweet paprika
  • 3 tablespoons extra-virgin olive oil
  • 6 tablespoons fresh lime juice
  • 1½ tsp grated lemon rind
  • ½ teaspoon white wine vinegar
  • ½ cup chopped cilantro
  • Salt & freshly ground black pepper, to taste

For the Sea Bass

  • 2 fillets of chilean sea bass (about 1 pound each)
  • 4 tablespoons fresh lime juice
  • 5 tablespoons extra-virgin olive oil
  • 1 tsp sweet paprika
  • 2 large garlic cloves chopped or 1tsb already minced garlic in can
  • 2 sliced avocado for garnish
  • ½ cup cilantro for garnish
  • Salt & freshly ground black pepper, to taste


Preparing the Moho Sauce; mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until browned and translucent. Add the lime juice, cilantro, and the vinegar.   Simmer over medium-low heat for 5 minutes. (Makes 2/3 cup. sauce).

Halve the sea bass fillets crosswise (into 8-ounce pieces).

In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.

Preheat the oven to 450°F.

With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.

Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.

Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.

Meanwhile, set the Moho Sauce over very low heat and gently heat through.

Peel and slice the avocados in half lengthwise, remove the pit and slice each half into thin slices lengthwise.

To serve

Place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

Roasted Brussels Sprouts


  • 1 Package Brussels Sprouts cut in half (this reduces cooking time)
  • ½ tsp garlic powder
  • 1 tbs. parmesan cheese
  • 3 tbs. Extra virgin olive oil
  • Salt and pepper to taste


Pre-heat oven to 375 degrees. In a mixing bowl toss halved Brussels sprouts, garlic powder, parmesan, virgin olive oil, and salt to pepper to taste. Take a baking sheet and line with aluminum foil. Spread the Brussels on baking sheet and bake for 10 min. Toss and put back in the oven for 6 minutes. Enjoy! Serves 2-3 people.

Turkey Chili

Try this easy recipe! Make extra for extra on the go meals during the week!

Total Prep and cooking time: 1 hour, 15 minutes


  • 1 lb ground turkey (or leftover turkey meat, chopped)
  • 1 large onion, peeled and chopped
  • 3 Tbsp. canola oil
  • 4 cloves garlic, peeled and chopped (or already minced garlic in can)
  • 1 15-oz. can diced tomatoes (with liquid)
  • 2 cups low sodium chicken broth
  • 3 Tbsp. chopped fresh cilantro
  • 3 15oz. cans red kidney beans ( bean of choice)
  • 1 Tbsp ground cumin
  • 1½ tsp cayenne pepper (optional if you like spice)
  • 1½ tsp paprika
  • 1 ½  tsp garlic powder
  • 1 tsp oregano, crumbled
  • ½ tsp ground white or black pepper
  • Kosher salt, to taste


  • In any large heavy soup pot, heat 1 tablespoon canola oil and brown the turkey over high heat for 5 min to get a brown and flavorful crust and medium heat to cook throughout. Remove turkey from pot and set aside.
  • Add 1 tablespoon canola oil to the onions and garlic and sauté until slightly browned.
  • Add about ½ chicken stock and use a wooden spoon or heat-proof spatula to loosen all the flavored bits from the bottom of the pot.
  • Add the tomatoes and the browned turkey. Cook for a minute, add the beans, seasonings (but not the salt) and the remaining stock.
  • Simmer for 15-20 minutes or until the chili has thickened, stirring occasionally. If the chili thickens too much, adjust the consistency with a bit more stock.

Raw Blueberry Banana Smoothie

Quick, thick, delicious, satisfying drink chock full of vitamins. When made with homemade almond milk and raw honey it is suitable for raw diets. You can make this smoothie for one in just three minutes.


  • 2 medium bananas
  • 1 cup of frozen blueberries
  • 1 cup home made almond milk with a 1/4 teaspoon vanilla and sweetened to taste with raw honey (You could use Almond Breeze Sweetened Vanilla Milk, as I did in this recipe list, but it wouldn’t be raw).


In a blender combine 2 medium bananas, 1 cup of frozen blueberries and 1 cup Almond Breeze almond milk (or use home made sweetened with raw honey). Blend on a medium high setting for a little under a minute, or until it is all mixed in tiny pieces. Makes one large 2 1/2 cup serving.

Quinoa with Brown Rice, Wild Rice and Toasted Pine Nuts


  • 2 cups low-sodium chicken broth
  • 1 cup organic whole grain mixture, rinsed or plain . (This mixture consists of organic red and gold quinoa, amaranth, brown rice, and wild rice. Brand; Nature’s Earthy Choice.)
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped fine
  • 1/3 cup chopped fresh parsley leaves
  • Salt and pepper to taste

Put the broth and quinoa mixture in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside immediately to not burn. Heat the oil in the same skillet over a medium-high heat. Add the onions and sauté and stir occasionally until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.