Because winter is associated with the Water element, the ocean is the best choice for sourcing your winter dishes, and it’s no coincidence - natural foods from water are amazing for Kidney support, which are the organs associated with winter. These foods - primarily fish and seaweed - are an incredible source of nutrition, and usually contain the proper amounts of naturally occurring salts that we need for optimal human function (without adding salt).

This is one of my favorite dishes to make because it leaves me feeling satisfied but not oversaturated. It’s full of healthy fats, but mostly clean protein and is abundant with sea minerals. Seaweeds qualify as high-protein vegetables and are high in vitamins E and A. Other minerals that are found in sea vegetables are calcium, phosphorus, potassium, iron, and the ever-important iodine (as well as other trace minerals).

Seafoods are wonderful for stimulating and strengthening the skin, hair, and nails, and they nourish the endocrine system (hello, hormones) - especially the thyroid and adrenal glands! Which indirectly takes burden off the Kidneys, and considering it’s Kidney season, this is ideal and comes as no surprise that if you eat seasonally, your body can be more optimally balanced with the nutrition it needs.

I usually like to use Chilean Sea Bass for this dish - it is amazing with white fish. It looks *fancy* (which it is!), but it’s so easy. It’s a matter of making everything hot, no artful kitchen skills required. You’ll find that it tastes naturally salty, yet there is no salt on the ingredients list.

I hope you AND your Kidneys enjoy it very much!

Follow me on Instagram for more great ideas for your health:

@TheWellnessCoordinator

**What you need:**
*Makes dinner for two*

2 TBSP **ghee**
2 tsp minced **garlic**
Juice of 1/3 of a **lemon**
1/3 cup of **coconut** **cream** (after straining; try to use only the solid/cream)
1+ TBSP ground **turmeric**
1 Large handful of fresh **spinach**
12 oz **kelp** **noodles**
**Dulse** flakes/granules for garnish
**Wakame** flakes for garnish
1.25 lbs of Chilean **Sea** **Bass**
*Takes 20 minutes start to finish*

Preheat the oven to 400°.
Bake the sea bass for 12-15 minutes until golden brown. While baking, follow the next steps:
Melt the ghee along with the minced garlic on medium heat until garlic begins to turn brown.
Add the lemon juice once the garlic has browned, and then add the coconut cream and ground turmeric. Allow this sauce to thicken for a few minutes; add turmeric to create desired consistency (I personally like it when the turmeric gets a little “crusty,” but that won’t happen if the liquid ratio is too high).
After the sauce has thickened, add the spinach to the pan, followed by the kelp noodles. Cover with a fitted lid.
Allow the spinach to wilt; toss the kelp noodles in the sauce to spread the flavor throughout the dish. Cover once more and allow to simmer for 2-3 more minutes.
After the spinach has wilted and the kelp noodles have cooked, plate the dish along with the baked fish.
Garnish generously with Dulse granules and wakame flakes.
Pour any remaining sauce from the pan over the fish.