Category: fruit

Scott’s Dish

Michael Fisher ·

So every once and a while I’ll get an email from a friend or client telling me about their meal they made, or some fantastic recipe they found out about. I sense the enthusiasm from them as much as I feel it when I get emails like that. It inspires me to keep doing what it is I do! I just got one from Scott Galloway tonight, a fellow musician and friend, and this was the only text in his message:

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Short grain brown rice
Onion
Black beans
Coconut milk
Cumin
Allspice
Avocado
Grape tomatoes

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I laughed, because the recipe is exactly as I would write it, and I could tell he cooked with foods he happened to have in his fridge, using his intuition to guide him through the cooking process. Combinations become easier to put together with a little cooking experience and experimentation, and I believe Scott has matured this aspect of his cooking self. It’s a way of expressing yourself. Where I would cook things one way, another person would use the same ingredients differently, or add an ingredient that I would have never thought of, or bought in the first place. This is the beauty of cooking from intuition. You express yourself, and your food resonates that energy. Recipes are a great place to work from, and learn from, but really, when it comes time to making a recipe, the final product will always have the personal touch of the cook in it! Don’t be afraid to improvise – do things your way, or take an idea from a recipe and experiment with it for your own gain. At the end of the day, it’s your food to eat – so cook what makes you happy!


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Probably the healthiest granola recipe ever..

Michael Fisher ·

Granola is so yummy, and a nice transitional food for the accustomed morning cereal eater, as it is a food that can be prepared simply and eaten with milk. However, the downside of granola, is that it is often made with refined oils, concentrated sweeteners, rancid nuts and seeds, hot spices, and generally just kinda heavy, greasy and overly sweet. What is the solution? Make your OWN with good ingredients! Here’s how I do mine:

- DRY pan toast some almonds and pumpkin seeds until aromatic (do NOT burn!)
- Add some oat flakes and stir quickly – not too much toasting time for these guys. If they are over-heated, it will not be good for your liver or heat condition, and generally not recommended.
- Chop in some fruit, like apple slices, or stir in some blueberries. The fruit may sweat and add moisture to the dish, but if it doesn’t, add a TINY bit of water, or better yet, a little bit of orange juice (fresh squeezed is best).
- I usually stop cooking at this point, even before the fruit usually, and put it into a bowl, however you can add spices and continue baking it for a little time to make it more warming.
- Add spices like cardamom, green stevia, nutmeg, etc, but cinnamon tends to be too hot, and if eaten before bed can cause things like night sweats, or worsen inflammation, etc.
- I put the warm granola into my bowl, (this is where I add the OJ, fruit and spices actually), and then pour over a little flax or hemp oil to give it some richness and greasiness.
- I was a little extra hungry, so I broke up some brown rice cake into as well and stirred it.
- I was also gifted a little dark chocolate, so I chopped that up and stirred it in as well too!
- Since I make my own goat kefir, which is really my only animal product, I topped it off with that, or I might add a little homemade almond milk with it as well.
NO sweeteners, refined or cooked oils, no salt, no flours, no junky nuts, and all fresh! YUM!

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Spicy Summer Salad

Michael Fisher ·

This was a preferred breakfast, lunch or dinner for me when I felt the urge to eat something crunchy, cool, and raw in the heat of summer. However, I don’t really like the watery, overly moistening and cooling effects of just regular leafy greens, especially ice berg lettuce, but I found these amazing ‘spicy greens’ from the Organic Oasis near my home that contains a mix of mustard greens, and other little pungent-bitters that appeal to me much more than the watery-crisp block of ice that normal grocery lettuce is.

To add some substance and richness to my salads, I always add pumpkin seeds (usually hand pan-toasted), or almonds, and then added some cut apple, and then a few fresh things from my garden such as tomato, basil, parsley, shiso, and then add a dressing made up of flax oil, garlic, apple cider vinegar and a little miso. I sprinkle on a little dulse too, if I’m in the mood for it. I usually have something heartier with this as well, like a cooked veg or grain, but sometimes just the freshness of a simple salad, especially with the rising sun, is all that I need to make me grin and feel centered.

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Crocky Breakfast

Michael Fisher ·

How to make breakfast delicious and fast – prepare the night before!

Pictured here, is an oatmeal dish with blueberries and vanilla bean. All things in time are better than all things rushed, so why not spend all night making your breakfast! The flavours deepen with time, so a lot of seasoning is not required, which is usually required with instant foods. Just add the vanilla, or maybe some cardamom and fruit, and let it cook all night for you!
We ate a full pot of this every morning at the intensive – and rightfully so, it was delish!

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Pear and Tofu Pudding

Michael Fisher ·

I made this when I lost my voice last year. I ate so much of it that I did get my voice back, but I also got the scoots, as this lovely treat is super moistening for the body, which often results in moist bowels as well.
In a blender, add pear, soft tofu (not firm!) – and really, that could be all, but I also added almond extract, fresh and dried ginger, and a little green stevia.
It was really refreshing and can quench an insatiable thirst 
(*Note – if you have an unsatiable thirst, it is better to eat fruits and moistening foods (like tofu) and even sea vegetables as oppose to continuously guzzling water, which can actually exasperate thirst when water is over drunk!)

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Vegetable & Sprout Scrambly Wambly

Michael Fisher ·


Really.. sprouting is supposed to maximize the benefits of raw foods, thus it would make sense to eat them raw – as they are wee living organisms full of potential and life, just eager to bust out in the world and make a difference – well they do, definitely,.. on your liver, blood, heart and so on. But what if you feel like eating warm and cooked food, but also feel like the refreshing, energizing effects of sprouts. Cook ‘em!!
By now I think I’ve probably insulted or offended the raw food advocate by cooking precious young greens as sprouts. I feel like I bastardized the food, like teaching a 2 year old swear words or something. Sure cooking destroys some of the benefits of their cleansing, reducing nature, but the sprouts contain so many more benefits than just they’re reducing abilities – in fact, I’m not interested in reducing or cleansing right now, my focus is to build myself. Build my immunity, tissues, strength, liver, gusto.. you get it, and so I went with my instinct to cook these wiggly hair like green fellows. It was the first time I’ve ever done it.
I ended up eating about 3-4 large clamshells of sprouts that week, as greens always shrink when heated, and are much less rough getting down. They make my stomach happy. (Going back to clamshells.. I REALLY don’t like those plastic tubs that greens and sprouts come in!! We’ve got to think of something better to transport those fellows in!… actually, solution: grow them yourself!) I usually don’t buy the cramshell lettuces, greens and sprouts through the winter because it’s not really what I crave (or need) in the winter, and it’s so readily and locally available in the summer that you don’t get them in those nasty plastic things, but it’s spring now, and these dandy sprouts were hollering at me from across the store for me to put them in my basket, and consequently in my stomach (but first the pan). I digressed…
SO.. what is this beauty of a feast on my plate? Sauteed veg, then scramble eggs, then at the last moment (just after the eggs go in) toss in some sprouts and mix ‘em around. In just a moment, when the eggs start solidifying – you’re finished! I garnished with a half avocado and some spice.

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Oat Bran Muffins

Michael Fisher ·

These fellas are flourless and full of fiber and bowel stimulating goodness! They’re pretty hearty and sweet for the amount of sweetener that goes into it – I’m guessing you use less sweetener and they would still come out tasty and delicious.

1 cup chopped apple (about 1 apple)
1 cup chopped pitted prunes
1/2 cup maple syrup
1/2 cup yogurt
1/4 oil
1 egg
1/2 tsp salt
1 tsp cinnamon
2 tsp grated orange peel (use only organic)
2 cups oat bran
2 tsp baking powder (alum free please!)
Preheat the oven to 400F
Line a muffin tin with paper cups. Prepare the apples and prunes and set them aside, so that they’ll be ready to stir into the batter later on.
Whisk together the maple syrup, yogurt, oil and egg. Combine the dry ingredients in a medium mixing bowl. Fold the liquid mixture into the dry ingredients until just wet. Stir in the chopped apples and prunes.
Divide the batter into the cups, filling almost to the top because they don’t rise much.
Bake for about 20 minutes or until golden and a toothpick comes out clean if inserted.

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Sharlie's Bloobie Pancakes

Michael Fisher ·


1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or almond milk
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving, or apple butter

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

Repeat to cook remaining pancakes, oiling griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

I also added 1/4 cup of flax seed meal, and dried coconut flakes. I used coconut oil to cook them, seeing how there was some coconut in the cakes to help the body assimilate the oil better. Add whatever fruit you want and or ingredients, cinnamon, or cardamom, whatever you would like!

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Pan toasted Apple Granola with Bananas and Bloobie Goat Kefir

Michael Fisher ·


Just like the title says!: Pan-toasted granola with apples laid on a bed of sliced bananas, and then drenched with blueberry goat kefir. A feast!

Granola: Dry-pan toast flakes, seeds and nuts until aromatic. Add fresh cut fruit and stir to release some moisture. Add spices, oil (or butter/ghee), sweetener, and any other fun things that you can think of.

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