4 minute read
RECIPE
Harvesting Your Health
Heart Healthy Alaskan Bowl
We added the Alaskan Bowl to our Harvest menu as a light lunch option, and now it’s our number-one selling bowl. It includes soba noodles, which are buckwheat and don’t fill you up quickly. The kale blend and pickled veggies give it a punch on the health end along with the salmon, which is finished with an apricot and sweet chili glaze, and always a good go-to for omega-3 fatty acids and protein.
Chef Brittany Driskell is the Director of Culinary for FMK Restaurant Group. The Tifton, GA native is a graduate of Le Cordon Bleu College of Culinary Arts — Orlando and is the culinary specialist behind the FMK restaurant menus, creating Harvest restaurant’s menu from scratch. Driskell loves to use her culinary skills and passion to push people to experience new things and new flavors, and to put a smile on customers’ faces as they dine.
12 oz fresh salmon
10 oz soba noodles
8 oz pickled veggies 6 oz ponzu 1/2 cup kale blend 4 oz apricot glaze
2 tbsp cilantro – de-stemmed
2 tbsp lime juice 1/4 cup sweet thai sauce 18 oz jar apricot preserves
APRICOT GLAZE (yield 23 oz)
Mix all ingredients in a bowl with a whisk
PICKLED VEGGIES (yield 1 quart)
ponzu (japanese dipping sauce) cucumber
shredded carrots
rice wine vinegar granulated sugar
Slice cucumbers into half-moons and set aside with shredded carrots. Mix remaining ingredients in a bowl until sugar is dissolved. Submerge cucumbers and carrots in liquid, place in a covered container, and chill for 1-2 hours. (Pickling process is a cold process, no heat)
Bring water to a boil. Add noodles to water and keep noodles moving. *Important to keep the noodles moving as soba noodles are different from regular pasta, they will congeal together quickly. Cook time on one pack of noodles will be roughly 3-4 minutes. Pull from the water and shock in an ice/water bath. As soon as noodles are cooled remove them from the water or they will become oversaturated and mushy.
Sear salmon to medium/medium well or grill salmon to medium well/well done. Glaze the salmon with the apricot glaze. Toss the noodles in the ponzu, with the pickled cucumber and kale blend. Place the noodle mixture on the plate or bowl, and the glazed salmon on top.
SOBA NOODLES
BUILDING THE DISH Makes 2 Servings
Alaskan Bowl
Growing Bolder was excited to learn about a new club in The Villages, the largest retirement community in the world. The club, started by Colleen Cooley, has modeled its mission after Growing Bolder. Here’s part of the club’s official description:
Bolder in The Villages is a social, service, and personal growth club formed to help members live bigger, bolder lives and to seize the opportunity of an entirely new life stage. We believe that growing older is a blessing to be celebrated and an opportunity to be seized. We’re a force for good; a welcoming, supportive, and encouraging community of hope and inspiration. We focus on what unites us and that which we share: the desire to be happy and healthy, to be a positive influence in our community, and to make a difference in the lives of others.
Growing Bolder is supporting the club in several ways including participating in their local service project. The club selects a non-profit organization each month and Growing Bolder produces a video highlighting the services it provides and the help and assistance it needs. Once the video is produced, all club members and Growing Bolder share it across our social media channels to create exposure, goodwill, and ripples of support for the non-profit.
The club selected Your Humane Society SPCA in Lake Panasoffkee for their first service project. Claudia Labbe is the public relations and fundraising chairperson for the large, private, no-kill animal shelter. “We couldn’t function without volunteers,” she says. “They are critical to our ability to serve our community.”
Bolder in The Villages members pitched in to exercise, feed and play with the many dogs and cats in need of a home. They were inspired by the dedication of the staff and volunteers. “It felt good to help out,” says Frank Lancione. “The people at the shelter are really passionate about what they’re doing.” “Their enthusiasm for making a difference is contagious,” says fellow club member, Tweet Coleman. “I’m going to go home and hug my Karma now even more.”
Having purpose is one of the most important keys to healthy and active aging and Growing Bolder is proud to partner with Bolder in The Villages in this unique and purposeful collaboration. If you’d like to see the video that we produced, you can watch it here.
Photo by F.J. Jimenez via Getty Images FOR MORE DAILY MEMES:
@GrowingBolder
Growing Bolder contributors Doro Bush Koch and Tricia Reilly Koch are sisters-in-law who founded the wellness company BB&R, Bright, Bold and Real over a decade and a half ago with a very clear goal: to share with others what they’ve learned about mindfulness and holistic living with the intention that everyone begin to live their best life. Learn more about their retreats, workshops, courses and popular Health Gig podcast at bbrconsulting.us.
