Steamed Black Cod
2 black cod filets (these came from SeaBear)
2 lemons, 1 lemon sliced in half and half of it sliced thinly the other lemon (juice)
2 green onions, sliced
1 tablespoon ginger, finely minced
1 small chunk of ginger peeled and cut into large chunks
1/8 cup coconut aminos
In a small bowl place juice of one lemon, coconut aminos, some of the finely minced ginger and green onion (reserve some of both for on top) mix together, set aside.
To steam the fish I use an electric wok with a bamboo steamer. In the wok add some water, making sure that steamer will fit into the top of wok but not touch the water. Add the large chunks of ginger, one half of a lemon, squeezing the juice into water, and some of the green onions. Place lid on wok and heat water until it is steaming. In a small pie plate, place in cod filets, pour over top with lemon-coconut amino mixture. Add a few slices of lemon to each fillet, topping each with the remaining ginger and green onion. Place pie plate into steamer, add steamer lid, place steamer onto wok. Don't open the lid of the steamer to check on fish, you will lose all of your steam. Cook for about 15 minutes (this is how long it took for the fish filets I had). Serve.
Cooked Beets
5 beets that have been rinsed and cleaned of dirt
In a large pot add water and beets. Cook for about 45 minutes or until beets are tender. Remove beets to a large bowl. Using a silicone mitt (the beets will be extremely hot and you also want to protect your hands from turning red) hold the beets and slice off each end, now take the mitts and work around the beet holding it, the skin will just slip right off. If you are having trouble take a paper towel and use it against the skin. Slice or chop beets how you want and serve.
Crock Pot Sweet Potatoes
In a crock pot add sweet potatoes, turn on high and cook for about 5-6 hours or until potatoes are tender. Serve with a little salt and pepper.
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