. www.DesertHealthNews.com May/June 2026 Fresh Cuisine The Valley's Leading Resource for Health and Wellness 22 LA QUINTA 79050 Highway 111 at Adams Street INDIAN WELLS 74895 Highway 111 at Cook Street PALM SPRINGS 5200 E. Ramon Road at Gene Autry Trail SPROUTS FARMERS MARKET Desert Health is proud to be featured in Sprouts Farmers Market. Stop by and pick up your copy today! www.freshjuicebar.com Choose real food. Palm Desert La Quinta Palm Springs Indio The Caribbean Bowl The Berry Acai Bowl The Tropical Pitaya Bowl @freshjuicebar In Food for Thought (p.1), Monica Price shares nutritious brain-boosting foods to incorporate into your daily routine. Here, she demonstrates just how easy it is with three simply delicious recipes. Fennel, Orange and Salmon Salad Yields 2 servings • 1 pound baby new potatoes • 1 large bulb Fennel (about ½ pound) finely sliced • 6 tbsp dill roughly chopped • 1 cup combined fresh watercress, spinach and arugula • 4 hot smoked (or poached) salmon fillets Dressing: • 2 oranges • 1 lemon, juice • 3 tbsp extra virgin olive oil • 1 clove garlic, crushed • 3 onions, finely chopped • 2 tsp fennel seeds, toasted and roughly crushed • ½ tsp fine sea salt • Black pepper to taste Put the potatoes in a pan and cover with salted water. Bring to a simmer and cook for 15 minutes until tender. Meanwhile make the dressing. Peel the oranges, then over a bowl, cut between the membranes to release the segments, breaking them up as you go. Whisk in the remaining dressing ingredients. While the potatoes are warm, roughly crush them into the dressing. Mix gently, then cool for 10 minutes. Add the remaining salad ingredients, flaking in the fish. Mix well, then arrange on a platter. Smart tip: Swap the salmon for cooked prawns or pepper-crusted mackerel; substitute the dill for tarragon, basil or parsley. Hard-boiled eggs could be halved and nestled on top as well. Yields 2 servings • 2 cups of dried spaghetti (GF option: Banza garbanzo bean) • ½ pound of purple sprouting broccoli spears, cut into 1-1/2 inch pieces • 2 Scottish poached salmon fillets • 6 oz of watercress tzatziki • ½ unwaxed lemon (zest of all, squeeze of juice) • 2-²⁄È tsp Parmigiano Reggiano, finely grated, plus extra to serve Bring a large saucepan of salted water to the boil. Add the spaghetti and simmer until tender, adding the broccoli to the pan for the final three minutes of cooking time. Before draining, scoop out a cup of the cooking water. Meanwhile, flake the salmon and remove the skin. Drain the pasta and place it back in the pan, off the heat. Add the flaked salmon, tzatziki, lemon zest and juice, plus the cheese, along with 3 tbsp pasta cooking water. Toss together with tongs to combine and serve with extra grated cheese. Ingredients: • ½ cup of walnuts • 7 oz Medjool dates (pitted) • ½ cup shredded coconut • 2 tbsp organic cacao powder • 1 tbsp chia seeds • 1 tbsp vanilla extract Preheat the oven to 350 degrees. Spread the walnuts on a baking tray and bake for 4-5 minutes, until lightly toasted. Transfer the walnuts to a plate to cool, then roughly chop. Put the dates in a food processor and add the coconut, cacao powder, chia seeds, vanilla and 1/3 cup of the walnuts. Process until well combined. Put the remaining chopped walnuts in a bowl. Take a heaped teaspoon of the chocolate mixture and roll it into a ball. Slightly flatten, then gently press the top into the walnuts. Repeat with the remaining mixture. Put the cookies in a single layer in an airtight container and chill until firm. The cookies can be refrigerated for up to two weeks. Smart Summer Meals Easy recipes to fuel your brain Salmon and Watercress Spaghetti Chocolate Chia and Coconut Cookies
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