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The rapture


Three reasons why you should make The rapture:

  1. It scores high on the Blood type diet®.
  2. It uses 3 main ingredients and takes no time to make. 
  3. It is a great fridge cleanse if you've got a few mushrooms lying in there or leftover kale

Say yasss?

Super Easy
Make in 20 minutes
Serves 2


  1. Get a grill pan hot hot over medium heat. 
  2. Pleace your salmon filets skin side down and cook for 2 minutes.
  3. Turn and grill for about 1-2 minutes on each sides. 
  4. Reserve.


  1. Place a large non-stick pan or wok over high heat for up to a minute. 
  2. When the pan is hot, add the mushrooms and allow them to release all of their moisture stirring occasionnally. 
  3. As soon as the mushrooms start drying up, add a drizzle of the rapeseed oil, mix well and add the garlic. 
  4. Add the kale and cook it down for a couple of minutes, stirring, and add the tamari. 
  5. Mix well, reserve. 


  1. Serve the stir fried vegetables in a bowl or shallow plate, top with the salmon.
  2. Add some lemon zest and if you wish a squeeze of lemon. 

2 Salmon fillets, skin on - about 90-100g each
A drizzle of rapeseed oil
1 garlic clove, peeled and crushed with the palm of your hand
8 mini portobella mushrooms or 3 large ones, fairly thinly sliced
3 large handfuls of kale, washed, stripped from its stems and cut into bitesize pieces
1-2 tbsp tamari
A squeeze of lemon
Lemon zest

recipe tip: 
If you like your salmon pink in the middle, keep it on the grill no more than 1-2 minutes on each side, just enough time for grill marks to form. Otherwise, leave 2-3 minutes on each side. This is a basic recipe, but be creative with toppings, sprinkle some sesame seeds or spice it up with paprika! Why not top with crunchy salmon skins?
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