Salmon with Spinach and Whipped Parsnip

This recipe is easy to prepare and when stacked creates an elegant presentation.

Salmon

Prepare Marinade for 1 lb. salmon filet

1/2 cup Bragg’s Liquid Aminos             1/4 cup raw honey

1/4 cup fresh orange juice                     4 cloves minced garlic

        1 tsp fresh ginger, ground                     1/4 tsp. red pepper flakes

Whisk together all 6 ingredients… pour over salmon and refrigerate 30 minutes, no longer.

Preheat oven to 375 degrees. Loosely wrap salmon on parchment paper or foil to hold in juices and trap steam; lay on baking sheet; bake for 15-20 minutes til salmon flakes easily with a fork. 

Parsnips

Cut the ends off 1 lb. of parsnips and scrub any dirt from the skins. Boil in salted water until tender and drain.  Whip with butter and small amount of milk; add 2 garlic cloves, pinch of nutmeg salt and pepper to taste. 

Spinach

Take a pre-washed bunch of organic spinach and briefly steam until wilted. 

Assembly:

Place a mound of whipped parsnips in the center of each plate.  Use a slotted spoon to place drained spinach over the parsnips. Lay the salmon on top and garnish with flat parsley. 

Parsnips contain several vitamins and minerals and are fiber-rich: cooked parsnips contain potassium, folate, vitamin C and manganese 

Spinach contains calcium and vitamins A and C, fiber, folic acid, and other nutrients that protect you from  colon and breast cancers. Spinach can protect you from high blood pressure and heart disease. Always buy organic. 

Liquid Aminos is a pure soy vegetable protein.  While high in sodium, it is preferable to conventional soy sauce which may contain GMOs and numerous additives like MSG. 

Stir Fried Vegetables with Sesame Orange Sauce

Use these stir-fry vegetables as the main attraction with a piece of fish and a scoop of brown rice.

Wash and prepare 2 pounds of vegetables, cut vegetables into bite size pieces

(broccoli, mushrooms, asparagus, red pepper, carrots, onion)

Prepare sauce

1 1/2 TB minced fresh ginger

2 garlic cloves, minced

1 tsp canola oil

1/4 c. orange juice

1 tsp grated orange peel

1/4 c. low-sodium soy sauce

2 TB dry sherry

1 tsp maple syrup

1 tsp toasted sesame oil

1 tsp cornstarch

dash red pepper flakes

mix together ginger, garlic, and 1 TB oil

whisk together the orange juice and peel, soy sauce, sherry, syrup, sesame oil, cornstarch and red pepper flakes in a bowl, set aside

add 1 TB oil to empty skillet and bring back up to heat. add vegetable and stir-fry until tender-crisp, about 2 minutes. Clear center of pan and add garlic/ginger mixture. Cook for 5 seconds, mashing with with spoon, and then stir into veggies

reduce heat to low and cook until sauce is thickened, about 30 seconds. Serve immediately as is, or with rice and noodles.

Long Bike Ride Energy Bars

It always helps to have a healthy energy source when you're on a long bike ride.  Making your own ensures you won't have low nutrient fillers and additives - just pure foods. 

Try these yummy bars

Ingredients:

• 3 bananas

• 1/2-1/4 cup pure maple syrup

• 1/2 cup almond butter

• 3 cups whole oats

• 1 cup chopped and toasted almonds

• 2 cups puffed rice cereal

• 1/2 cup chocolate chips

• Salt to taste and to top with

• 1 teaspoon cinnamon

• 1/4 tsp. ginger powder

Directions:

1. Combine bananas, maple syrup and almond butter in a food processor until smooth

2. In a separate large bowl combine oats, almonds, cereal, ginger and cinnamon.

3. Combine the banana mixture and oat mixture. Fold in chocolate chips

4. Line a 9×9 baking dish with parchment paper and non stick spray. Spread mixture evenly and top with a sprinkle of sea salt

5. Bake for 30-35 minutes at 350

6. Let cool for a few hours or overnight in the refrigerator. Cut ,wrap up and take on the road. Note: these will keep fresh for 3-4 days in the refrigerator. Carry in a cooler.