The Hemp Connection + perfect body

Food of the week: maple syrup

I'm going to send you to the Green Mountain at Fox Run blog for this post. It's awesome! It has wonderful detail about the nutritional value of maple syrup, and WHY it has the antioxidants it has…fascinating! Mother Nature really knows what she's doing. Bottom line, yes it's a carbohydrate, but in moderation it can be beneficial.

Here are some recipes from Green Mountain's kitchen--enjoy!

Apple Cider Dressing
Serves 16

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1 1/2 cups mayonnaise
4 tablespoons apple cider
4 tablespoons apple cider vinegar
1/3 cup maple syrup — b grade
2 tablespoons Calvados
1 pinch salt and pepper
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Apple Salsa
Serves 8
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2 large Apples — diced
1 tablespoon red onion — diced
1 tablespoon orange juice
1 tablespoon white wine vinegar
1 tablespoon maple syrup
1 tablespoon cilantro — minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
2 tablespoons olive oil
to taste salt and pepper

Honey-Dijon Dressing

Serves 8

¼ cup honey
¼ cup dijon mustard
¼ cup cider vinegar
3/8 cup canola oil
½ dash salt
½ dash pepper
½ teaspoon oregano

Whisk all ingredients together.

Replace the Dijon with Maple Syrup for Maple Dijon

Maple-Balsamic Vinaigrette

Makes 1 ½ cups

3/4 cup balsamic vinegar
1 teaspoon mustard
1/3 cup maple syrup
1/2 cup canola oil

Blend vinegar, mustard, and maple syrup together.
Slowly add oil until incorporated.

Replace maple syrup with honey for honey-balsamic vinaigrette.

Another great marinade!

Raspberry Maple Poppy Seed Dressing

Makes 1 ½ cups

1 cup mayonnaise
3 tablespoons maple syrup
2 tablespoons raspberry vinegar
½ tablespoon sugar
1 teaspoon poppy seeds

salt and pepper to taste
Mix it up and adjust seasonings.
Your slaw may never be the same.

Maple-Glazed Salmon

¼ cup Vermont Maple Syrup
1 tbs. lemon juice
2 tbs. light soy sauce
1 tsp. Dijon or stone-ground mustard
½ tsp. finely chopped gingerroot, if desired
1 ¼-pound salmon fillet
2 tbs. thinly sliced scallions

Method of Preparation

1. Mix all ingredients except salmon and scallions.

2. Cut salmon fillet into 4 serving pieces. Place fish in shallow glass or plastic dish. Drizzle marinade over fish reserving about ¼-cup marinade to serve over cooked fish. Refrigerate about 30 minutes.

3. Heat oven to 400© F. Remove fish from marinade; set aside marinade. Place fish in baking dish. Bake 15 to 20 minutes, basting occasionally with marinade, until fish flakes easily with fork.

4. To serve, drizzle reserved ¼-cup marinade over fish; top with scallions.

Variation:

Grilled Maple-Glazed Salmon: Instead of baking, place on grill rack, cover and grill fish 5 to 6 inches from medium coals 4 minutes. Turn fish; brush with marinade; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.
Red Beet Vinaigrette
Makes 1 1/2 cups

1/4 cup beet powder
1/2 cup red wine vinegar
1/2 teaspoon mustard powder
2 tablespoons maple syrup
black pepper — to taste
3/4 cup canola oil

Add beet powder, vinegar, & mustard to blender. Blend until all powder is incorporated into the vinegar. Add syrup & blacck pepper, blend again to mix. With blender running, slowly add canola oil.

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Food of the week: maple syrup + perfect body