Spring has come early to Las Vegas. Highs in the low 70’s this week and clouds like shredded cotton balls covering the mountains, which are still holding their snow.
My body has stopped craving the squash soups and sweet potato hashes that fueled me through the winter. It wants juices, big raw salads, and fresh fish — with cups of bone broth, of course.
Bone broth remains foundational to my improving health, renewing my healing intestines, decreasing intestinal permeability, and making the vegetables I eat more digestible. As the weather warms, however, I’m drinking it like tea or coffee in the morning and with fresh meals.
Have you noticed your appetite changing with the seasons? Those of you with real winters probably haven’t had the opportunity to notice yet, but you will, I promise.
The following recipe takes practically no time to make at all.
Baked Petrale Sole with Salad and Kimchi
1 petrale sole filet
1 package washed greens
Mother-in-Laws Vegan Kimchi
olive oil (or Basic Salad Dressing)
Preheat an oven to 350 F. Lightly salt and pepper the petrale sole and sprinkle it with dried basil and dried oregano. Place on a baking sheet atop a piece of parchment paper and bake for 3 minutes each side.
While the sole is baking, plate up the mixed greens, drizzle with olive oil or the (Basic Salad Dressing), and add a serving of Mother-in-Law’s Kimchi on the side.
When the sole has finished baking, transfer it carefully with a spatula to serve. Sole is a delicate fish, and it needs a light touch from market to plate.