INGREDIENTS
1 red and 1 yellow bell pepper
olive oil for the peppers
1 clove garlic, finely chopped
4 tablespoons olive oil
1 tablespoon capers
12 Nicoise or Gaeta olives, pits removed (or olives of your choice)
3 scallions, finely sliced (both white and green parts)
1 tablespoon parsley, chopped
1 teaspoon marjoram, chopped
¼ teaspoon red pepper flakes
Balsamic vinegar to taste
Sea salt and freshly ground pepper to taste
1 bunch broccolini
DIRECTIONS
1. Preheat oven to 400 degrees. Halve the peppers lengthwise, remove the veins and seeds, and brush both sides with olive oil. Set them on a baking tray, skin side up and bake them until skins are wrinkled and lightly colored. When cool enough to handle, scrape off the skins. Slice the peppers into strips ¼ – ½ inch wide, and mix them with the garlic, olive oil, capers, olives, scallions, parsley, marjoram, red pepper flakes, and the balsamic vinegar to taste. Season with sea salt and pepper to taste.
2. Bring 2 quarts of water to a boil. While it is heating, trim the stalks of broccolini, cutting off the dried ends with a paring knife. When the water is boiling, add 1 teaspoon salt, and cook broccolini in 2 – 3 separate batches for about 30 seconds. Scoop out each batch and set on a tea towel to drain.
3. Combine the broccolini with the rest of the ingredients and toss together. Taste for salt, add more vinegar or oil, if needed, and a grinding of black pepper. If you don’t plan to serve the salad right away, wait to add the final vinegar until just before to prevent the colors from fading.
Variations: Use lemon juice and finely slivered lemon peel instead vinegar. Sundried tomatoes, thinly sliced into strips, may also be added to this salad.
Serves 4 – 6
INGREDIENTS
1 tablespoon olive oil
3 cloves garlic, minced
1½ pounds kale, ribs removed, coarsely chopped
1 cup chicken or vegetable broth
1 teaspoon coriander
½ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon sea salt
1 15-ounce can chickpeas
DIRECTIONS
1. Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with 2 large spoons, until bright green, about 1 minute.
2. Add broth coriander, cumin, garam masala, and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 – 10 minutes.
3. Stir in the chickpeas, cover and cook until the chickpeas heated through, 1 – 2 minutes.
Warm curry spices balance the apple-sweet flavor of parsnip, a delicious winter vegetable that is often overlooked. Serve the soup by itself or with a few spoonfuls of cooked brown rice added to each bowl. Although I usually serve this soup hot, it makes a good cold soup as well, perhaps for an especially warm day in early spring.
INGREDIENTS
5 – 6 cups vegetable (or chicken) stock (recipe below)
3 – 4 parsnips, about 7 inches long
4 tablespoons clarified butter (optional) can use regular butter
1 medium onion, cut into ½-inch pieces
1 tablespoon curry powder
4 tablespoons cilantro leaves, chopped
2 – 3 leeks, white parts only, chopped
2 carrots, diced
2 celery stalks, diced
1 teaspoon sea salt
1 cup light cream or coconut milk
whole cilantro leaves for garnish
watermelon radish, sliced very thinly, for garnish
DIRECTIONS
1. Scrub the parsnips, trim the tops, and peel them, if you choose to do so. Quarter them and chop into pieces.
2. Heat the butter in a soup pot and add the onion. Cook over medium heat, stirring frequently, until it turns a rich golden color, about 15 minutes. Stir in the curry powder and half the chopped cilantro, and cook for 1 minute, then add the parsnips, leeks, carrots, celery, salt, and stock. Bring to a boil, lower the heat, cover, and cook until vegetables are soft.
3. Cool the soup briefly; then pass it through a food mill or blend it at low speed to leave a little texture and flecks of color. Return the soup to the pot, stir in the cream or coconut milk, and taste to adjust seasonings.
4. Serve the soup garnished with the remaining chopped cilantro, a few whole leaves of cilantro, and a cluster of thinly sliced radishes in each bowl.
Serves 4 – 6
You can use your own choice of stock, but this one is amazing.
INGREDIENTS
1½ cups leek greens, chopped
2 carrots, chopped
2 celery stalks with some leaves, diced
5 whole bunches cilantro
1 ounce ginger root, peeled and sliced (optional)
½ teaspoon sea salt
7 cups water
DIRECTIONS
1. Put everything in a pot and slowly bring to a boil; then cover and simmer for 25 minutes. Strain immediately. There should be 5 – 6 cups.
This is a wonderful comfort dinner on a cold, end-of-winter evening. It is a great recipe, using just the skillet, and it is packed with super nutrients.
INGREDIENTS
¼ cup olive oil
1 cup frozen white pearl onions, thawed
4 cloves garlic, minced
1 tablespoon chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
sea salt and freshly ground pepper
¼ cup flour of choice
3 cups low-sodium chicken broth
½ small butternut squash, peeled and cut into ½-inch pieces, about 1 ½ cups)
1½ cups cooked chicken, torn into bite-size pieces
1 sheet frozen puff pastry, thawed or pie crust of your liking
DIRECTIONS
1. Place a rack on the upper third of oven; preheat to 425 degrees. Heat oil in an 8” cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
2. Reduce heat to a medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
3. Add kale and season with sea salt and pepper. Cook, tossing often, until wilted, bout 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
4. Stir in broth, ½ cup at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash has just softened and broth is thickened, 8 – 10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
5. Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1” slits in top to vent.
6. Bake pot pie until pastry is beginning to brown, 15 – 20 minutes. Reduce oven temperature to 375 degrees and bake until pastry is deep golden brown and crisp, 15 – 20 minutes longer. Let cool for 10 minutes before serving.
Serves 6
INGREDIENTS
1 cup dried small white beans, cannellini or Great Northern, or 1 15-ounce can
1 clove garlic
1 bay leaf
¼ cup olive oil
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon honey
1 tablespoon chopped shallot
1 cup roasted Brussels sprouts cut in halves
½ bunch kale, stems and ribs removed, cut into bite-size pieces, and massaged with a little pinch of salt and a sprinkle of olive oil
1 – 2 watermelon radishes, cut into thin rounds, then cut into matchsticks
3 tablespoons fresh chopped basil
DIRECTIONS
1. If you are using dried beans, first rinse them, and place in bowl. Cover with cold water and soak for 8 hours, or, overnight, then drain and place in a pot. Add the garlic and bay leaf and add enough water to cover by at least 1 inch. Bring to a boil, reduce heat, cover, and simmer until beans are tender, about 1 hour.
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
3. When beans are done, drain them well and place them in a medium bowl. Discard bay leaf and garlic clove. Add 1/3 of the vinaigrette to the warm beans and toss; let stand for 15 minutes, tossing occasionally. If using canned beans, drain them then toss with the vinaigrette.
4. While the beans are cooking, cut the Brussels sprouts in half, toss with olive oil and roast on a baking sheet in a 375 degree oven, about 15 minutes, or until tender-crisp, and the are slightly golden on the bottom.
5. In a large salad bowl, place the cooled beans, Brussels sprouts, massaged kale, radishes, and basil. Pour over the remaining dressing and serve immediately.
Serves 6 – 8
A not-so-usual way of preparing squash; it is first sliced and then browned in oil, then layered with cheese and herbs, making an appealing dish. Butternut squash works well, and of course other winter squash can be used. If fresh tomatoes are available, they can be grilled before using to add a subtle smoky flavor.
INGREDIENTS
2 tablespoons olive oil
½ onion, finely chopped
1 clove garlic, minced
¼ teaspoon dried thyme, or 4 – 6 fresh thyme branches
1 bay leaf
sea salt
½ cup dry white wine
¼ teaspoon cayenne pepper, or ½ teaspoon paprika
1 pound tomatoes, fresh or canned, seeded, and finely chopped
sweetener, if necessary
pepper
oil for frying
1 butternut squash 2 – 3 pounds
4 ounces Fontina or Gruyere cheese, sliced
Fresh herbs: parsley, marjoram, and thyme, finely chopped
DIRECTIONS
1. Heat the oil and add the onion, garlic, bay leaf, and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally., until the sauce thickens. Taste, add a pinch of sweetener if the tomatoes are tart, and season with salt and freshly ground pepper.
2. While the tomatoes are cooking, prepare the squash. Cut it open, scoop out the seeds and strings, and with the flat surface resting on the counter, shave off the skin. (butternut squash can easily be peeled with a vegetable peeler before it is cut in half.)
3. Slice the peeled squash into large pieces, about 3-inches long and ¼-inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides so that it is browned and just tender. Remove it to some toweling to drain, then season with salt and pepper.
4. Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it to cover the bottom of one large dish. Lay squash on top, in overlapping layers with slices of cheese interspersed between the layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh herbs scattered over the surface.
Serves 4 – 6
Beets are extremely supportive of the liver-cleansing pathway. Enjoy this yummy salad that is great to serve to guests.
INGREDIENTS
4 beets
2 teaspoons olive oil
sea salt and pepper to taste
¼ cup fresh orange juice
1½ teaspoons finely grated orange zest
1½ teaspoons brown rice syrup (or sweetener of choice)
1½ teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
4 cups greens (I use the little gem lettuce, and de-stem and massage some kale and chard and any other greens I feel like – even a bit of cilantro is great!)
½ cup thinly sliced red onion
½ cup toasted walnuts
DIRECTIONS
1. Preheat the oven to 400 degrees. Slice beets ½-inch thick and place on a baking sheet. Drizzle with 2 teaspoons olive oil, and sprinkle with salt and pepper. Toss beets to coat evenly, and arrange in a single layer. Bake for 30 – 40 minutes, or until tender. Cool then peel.
2. In a bowl, whisk together the orange juice, zest, brown rice syrup, vinegar, mustard, and olive oil; season to taste with salt and pepper. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets, red onion, and walnuts.
Serves 4 – 6
Broccolini, a super nutritious cruciferous vegetable, is supportive of your liver while cleansing.
INGREDIENTS
1 tablespoon olive oil
1 red onion, finely diced
3 cloves garlic, minced
2½ cups vegetable broth
1½ tablespoons lemon juice
1 teaspoon dried tarragon
1 cup red quinoa
1 teaspoon sea salt, or to taste
1 bunch broccolini, end of stems trimmed
1 cup raw cashews
DIRECTIONS:
- Heat olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the vegetable broth, lemon juice, and tarragon and bring to a boil.
- Stir in the quinoa and salt. Reduce heat and simmer, covered, about 20 minutes, or until most of the liquid has been absorbed.
- Meanwhile, prepare the broccolini, trimming the bottoms of the stalks. Lay the broccolini overtop of the quinoa (don’t mix it in), cover, and continue to cook (you are actually steaming the broccolini) for 5 minutes, or until the broccolini is bright green (beautiful, isn’t it?!!)
- Remove pot from heat and toss gently to combine. Season to taste with salt and pepper. Garnish with cashews before serving.
Serves 4
These are truly outstanding! Please don’t leave out the walnuts. Add a dollop of applesauce, and with a side dish of broccolini, kale, or chard, you have very fine eating indeed!
INGREDIENTS
4 raw parsnips, peeled and cut into chunks
1 onion, minced
1 tablespoon olive oil
1 teaspoon dried tarragon
2 eggs, beaten briefly
1 teaspoon sea salt
½ cup finely chopped walnuts
2 cups bread crumbs of choice
DIRECTIONS
1. Steam or roast the parsnips until tender, 10 – 15 minutes for steaming, about 20 – 30 for roasting.
2. While parsnips are cooking, sauté onion in olive oil. Remove from heat, add tarragon and stir briefly to mix in.
3. Mash parsnips with potato masher or ricer. Stir sautéed onion into mashed parsnips with egg, salt, and walnuts.
4. Preheat oven to 350 degrees.
5. Form parsnip mixture into patties, using about 1/3 per patty. Spread out half the breadcrumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes.
Makes 12 patties, serves 6
INGREDIENTS
½ cup olive oil
2 tablespoons (or more) fresh lemon juice
sea salt
4 heads little gem lettuce, leaves separated and hearts halved through root (about 8 cups)
½ cup mixed flat–leaf parsley, and cilantro leaves
½ cup grated apple
5 blanched hazelnuts (put nuts in boiling water for about 4 – 5 minutes then remove and peel off the skins)
DIRECTIONS:
1. Whisk oil and 2 tablespoons lemon juice in a medium bowl. Season vinaigrette with salt and more lemon juice, if desired.
2. Arrange lettuce on a platter, spoon vinaigrette over and garnish with herbs and apples. Finely grate hazelnuts over the salad and serve.
Makes 4 servings