Yesterday, I posted on Twitter and Facebook all the things I accomplished in the morning before work, a Monday to boot *pats self on back.* People praised me for getting so much done (which was of course what I was looking for tee hee) and people asked me for the recipes to the things I made – maple ginger salmon (for my lunch) and pumpkin chai smoothy (for my breakie) so here they are… by request.
Maple Ginger Salmon (note, that picture looks like mine does but it isn’t it)
This is a recipe I’ve kind of adapted from others. The sauce isn’t thick and poured over it, but rather soaked into the fish to give it the flavour. If you want more sauce, double or triple the recipe so you have some left over. This recipe won’t be a thick sauce though.
- 3-4tbs of tamari (gluten free) or Japanese soya sauce – never use Chinese soya sauce – too strong
- 1tbs sesame oil
- ginger root – i generally use a piece, peeled, half the size of my thumb
- 1-2tbs maple syrup, depending on how sweet you want it – never use pancake syrup – no nutritional value
- optional: sprinkle top with sesame seeds
Put ingredients in a magic bullet and blend OR you can chop ginger very finely and whisk all together. If you have time marinate in fridge over night. If you don’t, wrap in parchment paper so it can steam the flavour in, making sure to unwrap the parchment for the last 10 minutes or so to brown the top.
Tip: I like to slice open the salmon to get the sauce inside the fish. Yum!
- Cook: 350
- Time: roughly 20 – 30 minutes, depending on size of fish (you may have to double sauce for large pieces of salmon.
Pumpkin Chai Smoothie – recipe from Grace VanBerkum’s brilliant mind:)
I learned this from Grace… what I did yesterday might not be her exact recipe, as I’m one of those people who likes to just throw things together once I learn a bit… c’est la vie pour Nicole…
- a handful (1 cup-ish) walnuts or cashews – blend well, can use almonds if you don’t mind a few almond chunks.
- 5-6 pieces of raw pumpkin – each a couple of inches long and yup, take that pumpkin and cut ‘er up! i have a pumpkin in my fridge, seeds & skin on, so i can just take it out and chop up what I need – note: as per Grace, pumpkin is filling so don’t use too much and it will make your smoothie super creamy
- 1 frozen banana – if you’ve never frozen bananas make sure to take them out of the skin, frozen they make smoothies super smoothy creamy
- handful of greens – spinach, kale, swiss chard something like that – you won’t taste:)
- 2-3 tbs hemp seed – full on protein goodness, making the smoothie a complete meal
- raw honey or maple syrup to taste – i use honey, fall is a good time to boost immunity and honey does that
- 1tsp – cinnamon
- 1 tsp – raw vanilla – either the organic seeds or real vanilla extract
- 1 chunk ginger root – i used a chunk as big as half my thumb, use less if you don’t like ginger as much
- 3 – 5 cardamom seeds – split the pods open and pour out the seeds
- 1 tsp nutmeg – although last time i made it i forgot this and it was still delicious
- water to mix
- 1 cup of ice – ice makes it oh so much better
Throw in a blender and mix well, until nice and smooth. If you are like me and have a low-end blender I find keeping it running a long time, while I put together lunch for example, helps really mix up the greens and get the optimal creamy goodness. Yum.
This smoothie, and others Grace has opened my eyes to, totally give you energy and are the perfect thing to give your kids on a busy weekday morning to make sure all of you start your day off right. Best to drink these on an empty stomach to get a quick infusion of the vitamin, mineral and enzyme goodness.
Tip: soak the nuts in water over night to get rid of tannins and activated the enzymes.
Enjoy these lovely treats. I have been:)
Questions? Let me know and I’ll do my best to find out the answers.
And please let me know if you like the recipes.