Strawberry Avocado Salad & New Zealand Green Mussels with Fettuccini - E38

Fresh Strawberry Avocado Spinach Salad & New Zealand Green Mussels with Fettuccini...Delicious healthy dishes at our motor coach in Manitoba Canada. Enjoy watching and please subscribe to the youtube channel for updates. See below for recipes:

Because of the enzymes in raw ingredients, it's good to have at least one raw meal a day. Like this Strawberry Avocado Spinach Salad, it is a nutritious start to the day. We have it for breakfast in late morning. Then for our second meal at dinner time, we enjoy a cooked meal with the very healthy mussels, mushrooms, onions & mushrooms. Try to have a protein, Carbohydrate, and fat with each meal for better assimilation in the body. In both these meals there are sources of all three. For example in the salad there is avocado and cheese (on the bread) for protein, strawberry and spinach for carbs, and olive oil for fat. You can also add The Amigo 9 Nut & Seed mixture for both protein and fat. Lots of fibre too as a bonus!

STRAWBERRY, AVOCADO, SPINACH SALAD: STRAWBERRY FIELDS FOREVER SALAD

Ingredients:

Strawberries

Avocado

Baby Spinach

Juice of lemon and lime

EVOO - Extra Virgin Olive Oil

Balsamic Vinegar

The 9 Amigos (Raw Nut and Seed Mixture) See the youtube episode called "My Dr Joan on Salads and our Seed & Nut Mixture called 9 Amigos".

Fresh Potato Onion Bread with slice of Soft French Cheese to die for

Description:

Layer each ingredient beginning with the baby spinach, strawberries, then sliced avocado. Drizzle with lemon and lime juice, olive oil, and balsamic vinegar. Optional Nuts and Seeds sprinkled on top takes it up a notch!

Eat with a great bread and cheese...this one worked extremely well with our local bakery's Potato Onion Loaf and we sourced a beautiful French cheese from a cheese shop in Winnipeg. The bakery is called "Old Church Bakery" located on Main Street in Steinbach, Manitoba.

NEW ZEALAND GREEN MUSSELS, MUSHROOMS, ONIONS, WITH FETTUCCINI:

Ingredients:

Mussels in the shells (New Zealand Green or any other mussels will work as well)

Sliced Cremini Mushrooms

Sliced White Onions

Pasta (Fettuccini) - sourced locally - made from free range fresh eggs and Manitoba duram semolina flour from Nature's Farm in Steinbach, Manitoba

Unsalted butter from grass fed cows

Garlic

Sea Salt

Pepper

Marinate the mussels in lemon juice, lemon rind, and Olive Oil for half an hour.

Boil water in a pot until a rolling boil. Add the fettuccini pasta and cook for 9 minutes or until el dente.

In a wok (or pan of your choice) melt the unsalted butter. Add garlic and saute for a few minutes. Add Onions and saute for a few minutes. Then add the mushrooms. Saute until the mixture is golden brown. Then add the mussels and cook for another few minutes. Then add the pasta to the wok. Mix. Stop. Do not cook. The whole thing takes about 9 - 10 minutes. Plate immediately so it does not keep cooking.

WINE:

We served this dish with a matching NEW ZEALAND KIM CRAWFORD MARLBOROUGH COUNTRY SAUVIGNON BLANC RESERVE. It was a perfect match!

Check out our website and Instagram below:

https://www.wineisalwaysgood.com

@wineisalwaysgood https://www.instagram.com/Wineisalwaysgood9

Where we live in Canada in our Motor Coach: http://www.cherryhillliving.ca

Where we stay in Sicily in a lava stone cottage on Mount Etna: http://www.pioppiebetulle.com

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