1 bunch watercress
Some dry hibiscus flowers
1 handful raw pepitas
1 avocado
1 ripe pear of your choice
For the Dressing:
1 T acacia honey
1 T white wine vinegar
1 teaspoon Chile Ancho powder
1 clove of garlic, smashed
1-2 lugs of olive oil
Salt

Mix the honey, vinegar, Ancho powder, salt and garlic in a bowl. Let the flavors infuse.

Wash the watercress well, and if not using it immediately place it in the fridge, so that it remains crisp.

Toast the hibiscus flowers on very low heat until they are dry. Once they are cooled, crumble them up to your desired size. You can do this by hand, or with a mortar and pestle.

Toast the pepitas in a dry pan on low until they inflate and are crunchy.

Slice the pear in half lengthwise and remove the inner core. Slice one half of the pear into thin segments.

Slice the avocado in half, remove the bone, and remove its jacket. Slice the avocado into thin pieces lengthwise. You can cut those in half if you want smaller pieces.

Remove the garlic clove from the dressing infusion. Slowly whisk in the olive oil, a few drops at a time.

Toss the watercress, pepitas, and pear slices with the dressing in a bowl.

Decorate the top of the salad with the avocado slices and hibiscus flowers for serving.

Serves 2 as a main dish, 4 as an appetizer.

Enjoy!

This recipe is healthy and light. We divide the halibut filet into four thin pieces, so it is not too heavy to go with the pasta. Halibut is a great cold water fish with healthy fats.

1 handful of pasta per person (it is always dependent on appetite)
½ cup pine nuts
2 cups basil
2 garlic cloves
½ cup olive oil (a light extra virgin is best)
¼ cup Parmesan cheese
½ tsp. salt
1 halibut filet
1 lemon (optional)

Before you start, rinse the basil or soak it in a few changes of water, making sure you get rid of all of the dirt.

Dry it off completely.

Next, toast the pine nuts in the toaster oven or in a dry skillet until lightly browned and color.

Set the nuts aside to cool.

Slice the garlic in half lengthwise, and remove the inner green germ.

Put the garlic in a food processor (smaller is better) along with some of the salt, and begin to grind it up to a paste.

Next, add the basil with some of the oil and continue to grind.

Toss in the pine nuts, and keep pulsing the mixture.

Add the cheese, the rest of the salt, and the rest of the oil, and finish pulsing until the mixture is still a little coarse.

Now taste it and make sure you like it!

Turn the oven broiler on high. Set the rack in the oven on the highest rung, closest to the heat source.

Rinse off the filet and dry completely. Slice the filet into four pieces horizontally. Season the fish with some salt and a squeeze of lemon juice. Drizzle with olive oil.

Broil fish on a baking tray for about 2-3 minutes, or until just cooked through.

Take out of the oven and either keep warm, or let it cool to room temperature.

Bring about a quart of water to the boil with some salt.

Cook the pasta as indicated on the package to al dente.

Drain the pasta, reserving a little bit of the cooking water, and then toss with the pesto.

Arrange slices of the fish on top of the pasta, and garnish with some fresh basil leaves.

Serves four.