Spicy salmon, sesame ginger carrots, and yummy seaweed rice

For over a year now, I have revamped my diet.  I increased my protein intake and decreased refined carbs, refined sugar, and salt.  Over the past few weeks, I have taken a step further and have begun to eat clean! 

What is clean eating?  There are several definitions out there, but for the most part it is about eating fresh vs. processed foods, no additive sugar (only natural), limiting salt to a healthy level, avoiding gluten, eating organic and hormone free, limiting or avoiding dairy, no coffee intake, and taking out the chemicals from your diet (yes, many sauces and dressings have this!). 

I would like to report: I FEEL GREAT!  For the most part, I’ll use the Body section of my newsletter to bring you what I’m eating (though I can tell you right now that cooking for me is a Spiritual practice that reenergizes my Mind).  At this point, you might think “What is there left to eat???”  Well, a lot.  And as a Latina married to an Indian, where flavor and spice are MEGA important, there is a lot out there that tastes DELICIOUS.  So excited to bring you along on this journey!

All the dishes below I got from “It’s All Good” a cookbook I am cooking through, with some tiny changes that are more to my liking (you will see many dishes from here until I finish it and start cooking through one of Mark Bittman’s books).

Below, broiled and roasted salmon:

·         Zest of ½ lime

·         1 ½ tablespoons of freshly squeezed lime juice

·         1 ½ teaspoons of sriracha sauce (Again, these sauces are filled with chemicals, so the book has has a recipe for a homemade sriracha sauce.  That is what I made and used, and it’s DELICIOUS)

·         1 tablespoon maple syrup

·         Sea or Kosher salt

·         1 ¼ pound salmon fillet

·         2 tablespoons chopped cilantro

I combined the lime zest, lime juice, sriracha sauce, maple syrup, and salt (to taste) in a bowl.  I then rubbed the mixture on top of the salmon.  I then broiled the salmon until it browned/crusted to my liking on top.  DO NOT WALK AWAY FROM YOUR BROILER WHEN YOU ARE DOING THIS.  You will burn the salmon (or anything else that you ever broil).  Just stand next to the stove and open the stove door, peeking through to check what is going on.  This takes a few minutes at most…it is quick! Then I turned off the broiler and turned on the oven to 425 degrees and roasted the salmon until it was cooked through, about 12 minutes or so.  “It’s All Good” does not broil the salmon and just roasts it…I love a bit of a crust and bite :) Either way works!

A wonderful side – Sesame ginger carrots

·         2 tablespoons extra virgin olive oil

·         2 teaspoons finely minced ginger

·         4 large carrots

·         Sea or Kosher salt

·         ¾ teaspoon sesame oil (I love sesame oil, so this is more than what the book recommends, use it to your liking!)

·         1 teaspoon soy sauce

·         1 tablespoon black sesame seeds

Cut the carrots into matchsticks.  The easiest way to do this is with a mandoline (prices range from $25-$250+, the one I sent you to is the one I have).  Put aside.  Heat the olive oil in a hot nonstick skillet (I will make a video one day for you to see when the pan is hot enough for you to put oil in, and when the oil is hot enough for you to put food in it! This is KEY to making sure you sear and not end up with soggy food).  When the oil is hot, add the ginger and cook until it is fragrant (less than a minute).  Add the carrots and stir. Add a pinch of salt and ¼ cup of water and turn the heat to medium-high.  Cook until the carrots slightly begin to soften and then add the sesame oil, soy sauce, and sesame seeds.  YUM.  This is a hit from “It’s All Good”, my husband kept on going back for more and more!

Brown rice with seaweed and sesame

·         2 cups of cooked brown rice (the book has a recipe on how to get it perfect)

·         Sea or Kosher salt

·         2 sheets of seaweed shredded (sheets of seaweed paper can be found at most supermarkets, it’s what you make sushi with!)

·         1 teaspoon sesame oil (or more, to your liking!)

·         1 teaspoon soy sauce

·         1 teaspoon black sesame seeds

·         2 scallions, white and light green parts only, thinly sliced

So this is what I do (very different than what the book states).  I make the brown rice.  When it is made, I take all of the ingredients (salt, shredded seaweed, sesame oil, soy sauce, sesame seeds, and scallions) and dump it all on top of the rice. I then fluff it all in with a fork.  Tadaaaaa!!!