Fit for Life with Chef Marsh Mokhtari
CEVICHE DE CAMARON
- 1 cup of fresh squeezed lime juice
- ¼ cup finely chopped onion
- 2 tomato peels (keep the core for pico de gallo)
- Cucumber peeled and diced
- Serrano chili de-seeded and diced
- ¼ cup cilantro chopped
- Shrimp de-veined and diced
- Salt & pepper
- Tortilla & optionally, fresh avocado and hot sauce for garnish
Place the shrimp and the fresh squeezed lime juice in a container and marinate for approximately 20 minutes. Then simply drain and add the rest of the ingredients. Serve either as a dip or on a bed of pan-crisped tortilla garnish with fanned fresh avocado and hot-sauce. Enjoy!
BAJA PASILLA FISH TACOS
- ¼ cup of extra virgin olive oil
- 3 tbsp lime juice
- 1 tbsp chili powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 2 tbsp minced garlic
- Salt & pepper
- 2lbs of sustainable white fish (Tilapia, Sea-bass, Cod)
- Salsa Pasilla (Ancho Chili or Dried Poblano)
- 1 cup orange juice
- ¼ cup extra virgin olive oil
- ¼ cup feta cheese
Combine the fish with the olive oil, lime juice, chili, cumin, coriander and 1 tbsp of garlic and salt and pepper. Let it marinate for 20 minutes. Next, prepare the Salsa Pasilla, deseed the dried chilies and toast in a preheated pan for 1 min on each side. Place in a blender with 1 cup of fresh squeezed oranges and ¼ cup extra virgin olive oil and 1 tbsp of minced garlic. Place in a preheated pan and sauté. Pour into a bowl and garnish with crumbled feta cheese. Pan-fry the fish on medium heat for 2 minutes on each side. Serve on a warm tortilla with lettuce, Salsa Pasilla, and fresh lime juice. Enjoy!
REAL CHICKEN NUGGETS
- 2 lbs of chicken tenders
- 1 large tub of natural Greek yogurt
- Bread crumbs
This is one of the easiest recipes to make and gets the kids supper excited! Its clean, easy and the best part is that you know what you are putting into your children's bodies. Healthy real food! Not preservatives and strange ingredients that we have no idea what they are...
- Cut the chicken tenders into roughly 1” cubes.
- Place the chicken into a container or a zip-lock bag and add the Yogurt. Ideally let it sit over night. [Yogurt has a wonderful reaction with chicken, the enzymes break down the chicken rendering it very tender].
- When you are ready to make the tenders, place the breadcrumbs on a plate, pull out the chicken and coat the cubes.
- Preheat a skillet with a splash of extra virgin olive oil and pan-fry until cooked.
- Dab with a paper-towel and serve. Your kids will love them!
DR. SEUSS' GREEN EGGS AND HAM
Again, a very simple way to get your kids to see how much fun food can be. You’ll need:
- Red cabbage
- Slice a hand full of red cabbage into thin strips.
- Place cabbage strips in a bowl and pour in hot water.
- Wait 5 minutes and notice the deep purple colored water.
- Separate the egg white from the yolk, mix in a couple tablespoons of purple water with the egg whites and notice it's now a blueish-greenish color.
- Fry the egg white and place the yolk on top. You now have a green egg. WITHOUT artificial food dye! Warm up the ham in a pan and arrange on a slice of toast. Enjoy!!
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MARSH MOKHTARI'S BIOGRAPHY
Marsh is a British born TV host, he's best known for his shows; Extreme Chef on the Food Network and Perilous Journeys on The National Geographic Channel.
Born in the UK, Marsh has lived on four continents, his globetrotting and love of food started at a very early age. His father is by far his biggest inspiration in the kitchen: with his reckless abandon to not follow recipes, he encouraged Marsh to experiment with his cooking, and make his own path, a philosophy Marsh lives by every day.
Marsh played American football and rugby while he earned his degree in Medical Physics, in the UK. After a brief career in the financial sector, the lure of travel, adventure and lets face-it, food once again took him on a journey. This time to Australia, where he had a fortuitous encounter with a film crew and found his true passion. The thrill of the entertainment industry took Marsh not to Hollywood, but to, [of all places] Bolivia.. then to London, Chicago, Sydney, The Himalayas, Panama, Africa and even The Arctic [and a whole lot more..] Following his heart took him on a journey that he's still on today. He's been making his own path, hosting TV shows since 2003. He lives in Redondo Beach, is married and has two daughters and a dog called Dude.
Learn more about Marsh at his website at www.marshm.com