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INSTRUCTIONS:

First make your marinate. What I DIDN’T KNOW when I made this video is to plop all of my ingredients into a food processor so that means the garlic, onions, ginger, Mirin, Tamari and a bit of sesame oil. I blend it up and then pour it over the fish, soaking the salmon is a sauce! Add a bit of water or more Mirin and Soy if your doing it this way. I then place the Marinated Salmon in the fridge and when I return home in the afternoon I either put the entire glass dish into a hot oven 350 degrees and cook it until it’s 160 in temp. (use a meat thermometer).
If you choose to cook your Salmon in a skillet like me, it takes about 10 minutes.

One small piece of ginger grated or crushed, once again add more if you like it spicy
4 cloves of garlic chopped or crushed – the garlic takes the fishy flavor away and adds a nice kick, you can use more or less
One tablespoon of Mirin
One tablespoon of Tamari or Shoyu Soy Sauce
A half of chopped red or yellow onion (once again more depending on your taste buds)
2 tablespoons of Sesame Oil

Be sure to add your broccoli to the skillet the last 5 minutes of cooking!

Salmon: Wild Caught Salmon is the best, as opposed to farm raised, here I used a medium sized filet. This amount usually feeds my family of 4 easily, remember we want our plates to be full of veggies and our fish or meat fills only a quarter of the space on our plates.

The Purple Sweet Potatoes are cake, wash them off really good by using a veggie scrub brush and then add them to a full pot of water, let them cook until they are soft all the way through. Once you’ve peeled the skin add them to a bowl with your coconut milk and sweetener, bust your mixing wand and mash away! Kids love these because of the color!!

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INSTRUCTIONS:

1. Soak your millet in a glass bowl over night with the kombu in it.
2. In the morning, remove kombu, strain Millet and rinse.
3. Heat your olive oil in the skillet, then add chopped onions and garlic, cook the onions until they are clear, then add your strained millet. I also chop up the kombu and add it in too!
4. Totally toast this millet, covering it with the flavors in the skillet. Once it seems toasty, I add 3 cups of water. I bring it to a boil, I lower the heat after it boils for a few minutes and then toss in my pinch of salt, cover and let simmer on low for 35 minutes (just like rice).

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Instructions:
Pour one cup of oats, add Kombu and cover with water
cover with lid and let rest all night! this helps making the oats easier to digest and the kombu not only aids in the digestive process but also adds minerals!!
In the morning turn on the heat to med low and let it cook for about 30 minutes.

Left Over Recipe:
Add your coconut Oil to skillet
then scoop out you left over oatmeal, add your coconut milk and then bananas…top with fax and get down and grub!
This recipe shows you adding extra sugar is not necessary the coconut milk and bananas add a sweet and rich kick!

Preparation:

1. For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.
2. Pour stock into a deep cooking pot and turn heat to medium-high.
3. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn’t slice. Boil for 5 minutes, or until fragrant.
4. Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
5. Add Tofu or Shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
6. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it’s too spicy for your taste.
7. Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe.)

Variations:

• For a vegetarian version, see my Easy Vegetarian Tom Yum Soup Recipe
• For a more traditional/authentic Tom Yum Soup (without coconut milk), see: Traditional Tom Yum Soup
• If you prefer chicken over seafood, substitute chicken breast for shrimp (cut the chicken into bite-size pieces).
• Rice noodles can also be added for a delicious noodle-soup version of Tom Yum.