Joyous Detox Book Giveaway & Salmon Quinoa Cakes

There are certain people in the Holistic Nutrition industry that I have major girl crushes on. One of them is Joy McCarthy of Joyous Health. Joy and I have the same education from IHN and to walk in to Chapters across the country and see her book featured at the entrance is pretty cool, I’d say! I have both of Joy’s books, including her new one Joyous Detox and she has graciously offered to give a copy of this new book to one lucky winner!

Pssst - If you didn’t know, we’re celebrating HEAL’s 3rd birthday by running a week of giveaways on the HEAL Instagram account (click here to follow along).

The word “detox” can be thrown around quite a bit and sometimes has a negative connotation around it. Maybe you think of detox and think of a juice cleanse or eating nothing but raw kale? What I love about Joy’s book is that it’s nothing like that, but still full of recipes and ingredients that use whole foods to support your body’s natural detoxification processes and have you feeling really good. Plus, her food photos are phenomenal and I literally want to make every recipe in the book!!!

To get your copy, purchase on amazon.ca, amazon.com or indigo.ca.

To Enter The Giveaway:

Head on over to my Instagram and look for the Joyous Detox photo with instructions to enter!

Now, For The Recipe:

Today, I’m sharing the Salmon Quinoa Cakes with Lemon Dressing recipe, one of the deeeelish detox recipes from her new book.

Recipe

Prep Time:

Cook Time:

Total Time:

Serves:

Ingredients:

Lemon Tahini Sauce:

2 TBSP tahini
1 TBSP Dijon mustard
Juice of 1 lemon
1 TBSP filtered water

Quinoa Cakes:

1/2 cup white quinoa
1 cup filtered water
1 can wild salmon (or 1 cooked fish fillet, flaked)
1 carrot, grated
2 green onions, finely chopped
2 eggs
1/4 cup chopped fresh herbs
2 TBSP Dijon mustard
2 TBSP ground flaxseeds
1/2 tsp garlic powder or 1 clove garlic, minced
Pinch of sea salt or pepper

Directions:

Preheat oven to 350F
To make the lemon tahini sauce, place all ingredients in a food processor or blender and blend until creamy. If sauce is too thick, add a little more water. Set aside.
To cook the quinoa, combine water and quinoa in a medium pot and bring toa boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa is fluffy.
In a medium bowl, combine quinoa, salmon, carrot, green onions, eggs, fresh herbs, mustard, flaxseeds, garlic powder, sea salt and pepper. Mix well.
Shape into 4-5 patties about 3/4 inch thick. Arrange on a parchment lined baking sheet.
Cook for 22 minutes or until golden.
Drizzle with the lemon tahini sauce.

Joyous Tip:

Some brands of quinoa require you to rinse before cooking and then rinse again after cooking to remove any bitter saponins. If your quinoa is labelled "pre-washed", you can skip this step.