So I am doing a detox cleanse (more details to be posted on that later this week) and I always find eating pure natural foods to be boring unless you plan ahead. And of course I didn’t plan ahead well enough as I ventured onto this spring’s detox, so I found myself bored of the same tastes in the meals I was preparing after week 1. I set out on Google to search for ideas that could excite my palette but would still be considered VERY clean.
I ended up stumbling upon salmon cakes made with brown rice instead of the usual bread crumb recipes on thekitchen.com (check out the original recipe here @ http://www.thekitchn.com/recipe-southeast-asian-canned-salmon-rice-cakes-with-sriracha-mayo-recipes-from-the-kitchn-186433. The Sriracha Mayo sauce also sounded interesting but I have never been a fan of Mayo so I couldn’t decide if I should do an entirely different sauce such as greek yogurt and dill to be more similar to a tartar sauce? I decided to try the recipe as is as I do like Sriracha sauce and I had recently picked up a can of Vegenaise at the Organic Garage to try.
I decided that I still wanted to incorporate dill so I picked up a fresh bunch. Instead of making a dill sauce I decided to just add the dill into the salmon cake alongside the cilantro. The other change I made was to add some spices; I love incorporating turmeric whenever I can due to its anti-inflammatory health benefits so I decided to throw a couple dashes into the recipe. Turmeric also adds a wonderful yellow colouring to anything it is added to! The recipe was really easy to prepare and only took 15 mins of prep (as I already had cooked brown rice on hand) and about equal cooking time, making it an even bigger winner because 30 mins for a gourmet treat such as salmon cakes is a huge plus.
What I was not prepared for as I tried my first bite was how heavenly, delicious, and incredibly exciting the Sriracha Mayo sauce was. If you couldn’t tell how much I loved it by the last sentence this should do it for you – I literally found myself scraping the sides of the ramekin I made it in and licking the spoon. I found this especially weird since I really do not consider myself a sauce’y’ type of girl, I usually always opt for seasoning instead of a sauce.
Since trying this out for the first time last week I have bought more salmon to make it again tomorrow night and truly think this will always be a staple in my weekly meal plans! Let me know if you try it and feel the same!
2 cans of salmon (I just noticed they were supposed to be skinless and boneless but I just used the regular “aka cheaper” cans when making it and it turned out fine; as I recently learned you can eat salmon bones and skin)
1 cup of brown rice (I used basmati brown rice)
2 eggs (free run eggs preferably)
2 tbsp of minced cilantro
2 tbsp of minced dill
1 small shallot diced
Juice of a lime (approx. 1 tbsp)
1 tsp of fish sauce
1 tbsp of turmeric
Place all ingredients in a bowl
Use your hands to create salmon cakes (or any other shape you prefer)
Place onto a greased pan (these do stick – I found my first batch especially stuck to the cast iron pan I used which is suggested as I opted for no oil to save on some calories)
Bake in the oven at 400 F for 20 mins – I didn’t find I needed to turn them over
Srriacha Mayo Sauce
3 tbsp of Mayo
1 tbsp of Sriracha Sauce (aka rooster sauce) – typically found in the asian section of grocery stores
Just mix both ingredients in a ramekin or small bowl and serve with the cakes either on top or on the side!
NUTRITIONAL INFORMATION – Per salmon cake with sauce (9 servings)
I won’t re-create my rant as to how shocked I am on how easy it is to make your own popcorn is in this post but to summarize who knew! You can make your own popcorn and all you need is a stove, pot with a lid, kernels, and oil!
Making your own popcorn can help you control that what you are putting into your body is all natural, fresh, and organic. Another interesting tidbit about popcorn that I learned from the Wild Rose Detox meal plan (source: http://wildroseproducts.com/en-CA/kit/d-tox-program ) is that popcorn is an Alkaline forming food which is easier on your body during the digestion period. I know many people have told me that popcorn is a healthy snack so I did a quick Google search to find out why. According to C-Health on canoe.ca, popcorn contains huge doses of the antioxidant polyphenols and has even been deemed the “perfect snack food” since it truly is 100% unprocessed whole grains (source: http://chealth.canoe.ca/channel_health_news_details.asp?news_id=32715&channel_id=159 ).
The above article also goes on to suggest that air popped popcorn is the lowest calorie option, but for those of us without a popcorn machine the next best option is making it yourself with oil. Making it yourself also puts you in control to use a healthy oil option such as coconut oil.
Then comes toppings – popcorn itself is healthy, especially with no toppings. However there are many options to dress up this healthy snack, although depending what you put on it could really throw the healthy option out the window. If you are looking for a treat and can spare some extra calories dress it up with toppings! If you can’t then eat it plain, it is equally delicious! Or use simple low calorie toppings such as lime juice with cayenne pepper, or try adding cinnamon! If you can spare the calories you can try out the Sea Salt & Caramel Popcorn recipe in the snack category for a real delicious treat (https://prayseekfind.wordpress.com/2013/04/11/sea-salt-caramel-sticky-popcorn/). Another friend of mine also suggested drizzling chocolate on top to get your chocolate fix without eating a whole bar!
The possibilities are endless! I hope to continuously add popcorn snack options to this blog so stay tuned!
Oil (whatever you prefer)
Lightly coat the bottom of a medium to large pot with the oil of your choice (hint: make sure you choose a pot with a lid)
Pour in just enough kernels to cover the bottom of the pot
Shake the kernels to ensure they become coated with the oil
Cover the pot with the lid and turn on medium heat (please don’t forget the lid step, otherwise you may have quite the mess in your kitchen to clean up)
You will start to see and hear the popcorn popping; once the pot starts to become full you can shake your pot or lift it slightly off the burner to avoid burning any of the popcorn that has already popped while you wait for those stubborn kernels to join the party!
Use your instincts to know when it is done, remove from the heat and check and you can always reply to the heat if there are still more kernels that need to be popped (also note that even when you remove from the heat the pot will still be hot enough for more kernels to pop so exercise your own caution)
Pour your popcorn into a bowl, or little baggies to enjoy now or later
Add any toppings as you desire (keeping in mind they do impact the nutritional information)!
NUTRITIONAL INFO: For 4 servings (1 cup each)
Calories: 55g; Total Fat: 3.1g; Saturated Fat: 0.5g; Sodium: 97.2mg; Potassium 24.8mg; Total Carbohydrates 6.3g; Dietary Fibre: 1.1g; Sugars 0.1g; Protein 1g
So I was at my best friends house when she decided to try a new recipe she received from one of the parents she teaches who have a lot of expertise in heating healthy. She shared she was making a healthy dessert option, popcorn; she got out kernels, a pot, and some oil. I was baffled and just continued to stare strangely. When she started her burner and began to pour the oil in the pot with a few kernels I was really concerned and decided to speak up and ask “ummm what are you doing”? Boy was that a moment of pride thinking I knew best; little did I know she was about to blow my mind, also referred to as a light bulb moment! All my life I thought you either had to have a popcorn maker or buy pre-packed popcorn to cook most commonly in the microwave or those special stove top packages. I can’t believe how simple it is to make popcorn without these “special tools”. This moment confirmed for me why I am making in this blog, why do we need to complicate everything! How could I go through my entire life and not ever see one person make popcorn in a pot (with a lid on of course)! She summed it up best “What else have these big corporations stolen from us”. It is cheaper to make popcorn yourself, it really doesn’t take that much more time, and you can make it all naturally with the oil of your choice! You also benefit the environment by avoiding all the packaging that is used for ready to heat packaged popcorn, and likely the thrown out appliance in the landfill if you happened to buy your own popcorn maker. Sorry for the rant but I really did feel stolen from and very humbled that simple concepts like making your own popcorn was so hard to grasp.
We sat down to eat the popcorn after it finished popping on the stove and she finished making a caramel sauce to pour on top, again out of a few simple ingredients. After both trying some our eyes lit up and we were speechless. It was sooo delicious! I had to get the recipe to share on this blog and to enjoy it for myself. I also do not know where this recipe originated from to give credit but just sharing I certainly cannot take the credit for this one.
The recipe calls for simple ingredients. Keep in mind even though this recipe can be made organically with pure ingredients it still involves sugar. So this dish does have calories you need to be mindful of especially if you eat the entire serving to yourself – which is possible because it is that good! As with most deserts, even the healthy ones, eat this in moderation, but enjoy it when you need a special sweet treat, as it is likely a much better option than many other things out there.
4 cups of popped popcorn
2 tbsp of coconut oil
2-3 tbsp of pure maple syrup
1 tbsp of molasses OR organic sugar
1/2 stick of cinnamon OR 1 tbsp of the powdered form
To make the caramel sauce you will need a small pot
Add the coconut oil to the small sauce pot and put the heat on to a medium to high level
Add the maple syrup, molasses or sugar, and cinnamon to the pot and wait for it to boil
Once boiled wait a few minutes for it to caramelize, the first time I tried this recipe myself at our families Easter gathering I did not wait long enough! My step mom showed me this handy trick…fill a glass with cold water, take a spoon and scoop out a small amount of the sauce, drip the sauce on the spoon into the water. If it turns into caramel you are done! If it doesn’t keep on waiting a couple more mins. I find if you wait 5 mins it should be ready but I would recommend you check on your first time making the sauce as everyone’s oven / stove are different.
Put the popped popcorn into a bowl
Drizzle the caramel sauce on top
Mix the popcorn to ensure as many pieces get covered by the caramel
If you are not watching your sodium intake add some sea salt on top and mix again!
For those who like sweet and salty this is a great treat!
NUTRITIONAL INFO: For 4 servings
Calories 170; Total Fat 10g; Saturated Fat 6.4g; Sodium 139.2mg; Potassium 106.5mg; Carbohydrates 21.5; Fiber 2g; Sugars 13g; Protein 1.1g; Iron 8.1%; Maganese 22.8%;