Corn & Tomato Relish

Today’s recipe is relatively simple. It can be used in tortillas, mixed into guacamole or just eaten as is. Because the corn is cooked, the result is a smokier take on my usual corn salad and the dish is thus more comforting and satisfying. And once the cooked corn hits the garlic, scallions and lemon juice, the corn becomes infused with all the flavors and radiates an amazing aroma that will have your whole kitchen smelling like Jesus.



When cooked, corn isn’t quite the nutrition powerhouse. Look at it as a carbohydrate with more or less neutral nutritional benefit.

Corn & Tomato Relish

by Aylin @ Glow Kitchen

Keywords: bake side dish vegan vegetarian corn Cinco de Mayo Mexican

Ingredients (2 servings)

  • 1 cup fresh corn kernels (2 ears corn)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1 large tomato, chopped
  • 1 scallion, chopped
  • 1 clove garlic, chopped
  • Juice of half a lemon
  • Handful of fresh basil, stemmed


Spread the corn on a lined baking dish, drizzle with olive oil, season with salt, pepper, and paprika, and pop into a 400 degree Fahrenheit oven for approximately 15 minutes, or until the corn has deepened lightly in color. Be careful not to char or blacken the corn.



Remove the corn from the oven and place in a mixing bowl. To the corn, add the chopped tomatoes, scallions, garlic and basil as well as the juice of half a lemon. Toss the ingredients until evenly combined.




Serve as a side dish or in a tortilla with fish, meat, or chicken.




Bon Appetit!

xo Aylin

Sea Bream Breeze

Many people shy away from making fish at home, because of the taboo surrounding the ability to cook it just right. I’ve always considered it the easiest of all meats to cook (at least far easier than chicken). The hard part comes in completing the flavor profile. Sure, fish only really needs some oil or butter, salt, and lemon to be a success, but having an arsenal of various sauces to fish from is what makes having fish an exciting and more welcome member at the dinner table.


The delicate flavors of sea bream should not be overwhelmed with some crazy sauce or overwhelming textures. The fragrant, yet neutral complement of a pea and basil sauce make for a complete fish dish that is light, tender, and creamy! I’ve also used this sauce with tilapia and scallops.

Sea Bream: lowers LDL (bad) cholesterol, is abundant in heart-healthy omega-3 essential fatty acids, improves the function of the heart, arteries and veins, raises HDL (good) cholesterol, lowers blood pressure, can reduce the risk of developing macular degeneration (leading cause of blindness) by 50 percent, reduces the accumulation of fat in the body, protects against colon, breast and prostate cancer, improves brain function, deals with symptoms of inflammation, slows down aging symptoms, and helps uplift the mood (antidepressant).

*Remember when picking out fresh fish that it shouldn’t smell “fishy”. Fresh fish smells like nothing – if it’s stinky, it’s not fresh.

Sea Bream with Pea Sauce

by Aylin

Cook Time: 8 minutes


  • 2 sea bream fillets
  • 1 tbsp olive oil
  • Dash of salt
  • 1 cup of canned peas, drained and rinsed
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Juice of half a lemon
  • Small handful of fresh basil
  • Red pepper flakes for garnish


Coat the sea bream fillets with extra-virgin olive oil and a dash of salt. Place the sea bream skin-side down in saucepan heated to medium-high for 2 minutes. Pop the saucepan in the oven at 350 degrees Fahrenheit for about 8 minutes until tender.


For the sauce, combine the peas, basil, garlic, juice of half a lemon, salt, and pepper and process until smooth. You may need to add up to 2 tbsp of lukewarm water to get the mixture smooth rather than chunky.


Dollop the pea sauce on each fillet and garnish with red pepper flakes. There will be leftover sauce to enjoy aside the meal.



The perfect finish to a great day.




Bon Appetit!

xo Aylin

Vegan Alfredo

Consider this your go-to Alfredo sauce. Sure it’s vegan, but it’s irresistibly creamy, rich, and finger-lickin’ delicious. The base is avocado, and with the addition of garlic, lemon, and basil to cut the avocado-y taste, you have yourself an Alfredo sauce that fits the bill for a satisfying pasta dish. This recipe also takes minutes to prepare. Can’t beat that. And honestly, you don’t even need the pasta…



Avocadoes: prevent breast cancer with its oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, lower cholesterol levels due to its beta-sitosterol, contain 23% of the recommended daily value of folate (lowers incidence of heart disease), protect against strokes, helps to better absorb nutrients, are high in glutathione, which prevent aging, cancer and heart disease, and are packed with vitamin E.

Vegan Alfredo

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Ingredients (1-2 servings)

  • 1 large avocado
  • 2 garlic cloves
  • Juice of half a lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Small handful of fresh basil
  • 1/4 cup almond milk (or water) to thin it out


Simply combine all the ingredients in a food processor and blend until smooth.





Serve atop pasta prepared according to package instructions.





Bon Appetit!

xo Aylin