Yoga, Health, and Wellness Articles + Recipes

I do not label myself as vegan, vegetarian, or even flexitarian, but I very rarely eat animal products. So, if there is a rare occasion that I do eat something that is not plant-based, it better be amazing. This beetroot and citrus cured salmon ticks this box, and since it is rather festive in its bright pink color, it is very suitable for the Christmas table too. I have prepared this salmon several times for cold spreads, and every single time I will be asked for the recipe, so it is not only me who finds it delicious ☺ The earthiness of the beetroot and zing from the citrus create perfect harmony. It pairs exceptionally well with freshly toasted bread. If you can find them, then the big caper berries are a nice addition to this dish, but be careful – the capers have a strong taste, so it might make sense to serve them on the side.

Summer is in full swing for those of us in the northern hemisphere! Between trips, hikes, and pool days, you probably don’t want to spend too much time in the kitchen. We know cooking in the summer can be tough, so we’re super excited to share today’s recipe with you (which is also delicious any time of year). Not only does it take just 30 minutes to make, you can whip it up on the grill and avoid heating up your house. It’s also cleanse-approved, so those of you who are cleansing with us this summer can enjoy it, too! Fresh, wild-caught salmon is full of vitamins and minerals, most notably vitamins D and B-12, and is one of the highest foods in omega-3 fatty acids, a natural anti-inflammatory. And this recipe turns up the flavor with lime and chipotle pepper. YUM! Now you can have a delicious, healthy meal on the table in less than an hour. Who’s ready to fire up the grill?