Burn Bites | Sweetfin's Hamachi Poke

With temperatures steadily on the rise, the idea of slaving away over a hot stove to cook a homemade meal is becoming less and less desirable. Then again, when is it ever? Certainly not now that Summer has finally arrived; you have far better things to do with your time. Nevertheless, you cannot go hungry. Insert poké - a delicious raw-fish-based dish (think sushi, sans rice) combined with other equally fresh and flavorful ingredients. Commonly referred to as "Hawaiian Soul Food," take one trip to the islands and you will understand why the locals are so in love. Not prepared to travel quite so far? You're in luck! Word about good food spreads fast these days and a few of our friends have already opened their own poké mecca right here in Los Angeles.

Just a few short blocks from Santa Monica pier lies Sweetfin. This quick-fix, Chipotle style eatery offers customizable, fresh poké bowls that are made to order and absolutely divine. Choose from a variety of fish, toppings, and special sauces house-made by Chef Dakota Weiss before digging in to your bowl of 100% healthful bliss....OR try the bowl below on for size. Upon hearing that Trainer Nick Malizia was already a huge fan, the owners of Sweetfin were kind enough to share one of Chef Dakota's tasty poké recipes with us!

What You'll Need:

For the poke  -

1 ½ Hamachi Loin (bloodline removed and diced into 1/2 in. cubes)

1 Bunch Baby Carrots (mixed colored, washed, peeled and julienned)

¼ Sugar Snap Peas (julienned)

Fresh Mint Leaves (about 10 - chopped, saving some for garnish)

½ Shallot (finely chopped)

Zest of 1 Lime

3 Green Onions (chopped)

1 T Toasted Mixed Sesame Seeds (black and white)

½ c. Toasted Coconut

Pinch Himalayan Salt

For the sauce -

½ c. Fresh Carrot Juice

¼ in. Piece Ginger (add to the juicer while juicing carrots or peel and finely chop)

3 ½  T Fresh Lime Juice

1 ½ T Fish Sauce

1 T Rice Vinegar

1 T Mirin

1 T Sesame Oil

1 T Sriracha Sauce

How to Make It Happen:

Place poke ingredients into a bowl and toss lightly. Mix sauce ingredients in a separate bowl, stirring vigorously until well combined. Drizzle sauce over poke, making sure to coat all ingredients equally. Serve alone or over a bed of steamed rice or kelp noodles. 

BURN bites: cauliflower + butternut squash mash

butternut mash4
butternut mash4

Whether used as a side dish or a main course, seasonal winter squash is sure to please the palate and provide you with a simple meal time solution. While there are many to choose from, butternut squash is among our favorites. This particularly versatile gourd is packed with nutrients and flavor and can be prepared savory or sweet - depending on your preference and mood.

This recipe courtesy of Healthy Regards, Hayley , acts as an excellent accompaniment to any meal and can even be enjoyed the following day as a savory soup by adding a touch of broth to your leftovers!*

What You'll Need:

butternut mash1
butternut mash1

- One head of Cauliflower, trimmed and cut into florets

- One Butternut Squash, halved and seeds scooped out

- 4 oz Goat Cheese

- 1 cup Greek yogurt (example: Fage 6oz cup)

- 4 tablespoons unsweetened almond milk

- Salt and pepper

- Nutmeg and cinnamon to taste

How To Make It Happen:

butternut mash2
butternut mash2

1. Preheating oven to 400 degrees Fahrenheit.

2. Cut squash in half. Roast squash until tender. Usually about 45-60 minutes.

3. While squash is roasting make your cauliflower mash. Place cauliflower florets in a microwave safe bowl with milk, cover with a lid (do not forget the lid, it's necessary to retain the moisture) and cook on high for 8 minutes. Take out of the microwave, give it a good a stir, cover with the lid and microwave on high for further 6 minutes. While it's still hot and steamy, add the goat cheese, salt and pepper, and using an immersion blender (or using a stand blender) blend until smooth and creamy.

4. When your squash is done roasting allow to cool- or try your luck with it still warm- and scoop the flesh into the blender, add in your greek yogurt and blend until it is all mixed together, smooth and SO creamy!

5. After tasting, you may want to add a bit of nutmeg and cinnamon.

*Next Day Soup: Place leftovers in a saucepan and heat on medium, stirring constantly. Add liquid (preferably chicken or vegetable broth) until desired consistency is reached and all ingredients are warm and fully incorporated.