Elevating the Everyday Elegance
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In the journey of life, our quest for improved health and well-being often leads us to discover the transformative power of wholesome ingredients. Amongst countless choices, this conscious decision stands out, not only nourishing our bodies but also enriching our souls with nature’s goodness.
In FIGS & FETA Magazine Issue 11, Lovoni Walker’s journey to health has become an inspiring testament to the potential that lies within us all. A seasoned cookbook author, recipe developer, and food stylist, Lovoni’s life took an unexpected turn when she faced a 100 lb/46 kg weight gain from living in North America and battled chronic knee pain.
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Rather than succumbing to diets that brought frustration and guilt, Lovoni chose a different route. She embarked on a path of self-discovery, learning to cherish the food she loved while nourishing her body and soul in a way that felt authentic and liberating.
At the heart of our pursuit lies the incredible potential of wholesome ingredients. Vibrant fruits and vegetables, fibre-rich whole grains, and nourishing lean proteins become the foundation of vitality, propelling us towards optimal health.
Yet, this journey is not just about sustenance; it is a joyful symphony of flavours. Each bite becomes an opportunity to explore the harmonious blend of tastes and textures that nature offers.
Sweet strawberries, nutty quinoa, and crisp greens create a delightful culinary symphony.
Cooking with wholesome ingredients becomes an act of love and self-care. Nourishing our bodies with these treasures fosters clarity and vitality, bringing harmony to both body and soul.
Remember, the journey to health should not entail strict restrictions or deprivation. Instead, it should be a celebration of flavours and a discovery of balance. By savouring the delights of nutritious foods, we naturally gravitate towards choices that nourish us from within.
Now, let’s discover one of the recipes shared by Lovoni Walker from Issue 11:
Basil Salmon with Tomato Dressing
It’s worth doubling or tripling this basil oil to use on and in everything: brush on bread for a grilled cheese sandwich or panini; add to pasta; drizzle on salad greens; add to salad dressings; use as part of a marinade; drizzle over soups and stews and so on. Substitute the salmon for halibut or tuna – really any fish works well for the recipe. Even shrimp, scallops and squid are good. The basil oil can be made several days in advance and up to 2 weeks ahead and stored in a sealed container in the fridge.
Ingredients
Ingredient
- 12 Oz (340g) Cherry or grape tomatoes
- 1/4 Cup Chopped fresh basil leaves (Plus extra for garnish)
- 2 Tablespoon Sherry or Red wine vinegar
- 2 Tablespoon Finely Diced Shallot
- 1/2 Teaspoon Sea Salt (Plus 1/4 teaspoon extra)
- 1/2 Teaspoon Freshly ground pepper (Plus 1/4 teaspoon extra)
- 12 Oz (340g) Salmon fillet, with skin on (2 x 6oz/170g fillets)
Basil Oil
- 1/2 Cup Roughly chopped basil leaves and stems
- 2 Cloves Garlic (Smashed and peeled)
- 1/2 Cup Olive Oil
Instructions
- Combine all the ingredients in a small saucepan. Heat over medium heat for 3 to 4 minutes until bubbles form around the basil and garlic. Remove from the heat and let steep for 20 minutes (or 4 hours if time allows). Strain the oil into a bowl or a jar. Discard the basil and garlic.
- Cut half of the cherry tomatoes in half, leave the remainder whole (this is more for looks than anything so feel free to halve all of them if you prefer.
- Heat 1 tablespoon of the basil oil in a medium frying pan over medium heat. Add the halved and whole tomatoes. Cook for 5 minutes, stirring occasionally, or until the skin blisters and the tomatoes start to soften.
- Transfer the tomatoes to a medium bowl. Add 3 tablespoons of basil oil, 1/4 cup of chopped basil, vinegar, shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
- Wipe the frying pan clean. Pat the salmon dry with a paper towel. Sprinkle the salmon with the remaining salt and pepper. Heat the same pan over medium heat. Add 1 tablespoon of the basil oil to the pan.
- Cook the salmon, skin side down for 4 minutes until the skin is crisp. Carefully flip the salmon and cook further for 3 minutes, depending on the thickness of the salmon until the salmon is just cooked.
- Serve the salmon topped with the tomato vinaigrette and extra basil leaves. Reserve remaining basil oil in the fridge for another use.
Thank you for reading our blog post! Take advantage of exclusive content and community with FIGS & FETA Magazine. Subscribe today to hear more from Editor Kim La Ferla about creating JOY and ABUNDANCE in your life. Get every issue in our library, Subscriber Exclusives Content, Event Invites, Perks and more. Or JOIN our FIGS & FETA community and follow us on Facebook, Instagram, and Pinterest to stay up-to-date on what else we’re up to and have all the tools you need to live your healthiest life.
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