Sample menu

• Yogurt with fresh fruit and 1 teaspoon cinnamon
• Black Bean, Jicama, Corn and Mango Salad*
• Blood Orange Salmon* served with basmati rice seasoned with
  garlic and chives
• Daily Snack: 1 cup plain popcorn, seasoned with rosemary and garlic

*Recipes follow

Black Bean, Jicama, Corn and Mango Salad

4 servings
Ingredients:
2 tsp safflower oil
1 clove garlic, diced
2 cups corn kernels
2 cups black beans, boiled and rinsed (or an equal amount of canned)
2 cups jicama, peeled and shredded
1 large ripe mango, peeled and diced
½ cup scallion, chopped
½ cup green pepper, diced
½ cup red pepper, diced
¼ cup fresh lime juice
1 tbsp cayenne
1 ½ tbsp fresh parsley, chopped
1 tsp ground cumin
Fresh pepper to taste

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add garlic and stir until lightly browned, about 30 seconds. Add corn, stirring occasionally, until browned, about 8 minutes.
2. Transfer the corn mixture to a large bowl. Stir in remaining ingredients until completely combined.


Blood Orange Infused Salmon
Salmon is a Younger You Super food because it is versatile protein packed with healthy fats that is a precursor to both dopamine and acetylcholine. This recipe combines the health benefits of salmon with the powerful antioxidants of tea.

Serves 4
Ingredients:
2 lb salmon filets
2 tsp sesame oil
2 tsp red wine vinegar
1 cup brewed Blood Orange Tea
1 tbsp honey
1 tbsp fresh ginger, minced
½ cup shallots, finely chopped
2 garlic cloves, minced
2 tsp sesame seeds, toasted
1 tsp cumin
1 tsp chili powder
1 tsp paprika

Directions:
1. Preheat oven to 375
2. Combine all ingredients except salmon in a large bowl and stir until combined. Refrigerate for 1 hour.
3. Place salmon in a baking dish and cover with the sauce. Bake uncovered for about 12 to 15 minutes, until the salmon is flaky when tested with a fork. Serve immediately.