Tag Archives: beets

Detox Dinner

My son and fiancé are following Jennifer Schonborn‘s detox diet this week. This meal aligns with her guidelines so when they joined us for dinner we could all enjoy.
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We started the meal with CREAM OF BUTTERNUT SQUASH SOUP (prepared with extra virgin olive oil) and then on to the main meal.

ARUGULA, BEET AND SUNFLOWER SEED SALAD
1 5 oz package arugula
4-5 beets
raw sunflower seeds for sprinkling

Cut off stems and the thin root tail and scrub the beets. Place in a medium sized pot, fill with enough water to cover and sprinkle with sea salt. Bring to a boil, reduce heat to simmer over medium low to medium heat. Simmer with lid on for 20 to 40 minutes until the beets are tender. Test with a toothpick, if it inserts easily they are done. Remove from heat, pour off hot water and pour cold water into the pot and let sit 10 minutes to cool. Repeat until the beets are cool enough to handle. The skin will slide right off with a little bit of pressure. Remove skins, slice in half and slice to 1/4 inch thickness. Chill the beets completely in the refrigerator. Assemble the salads just before serving; place beets on a bed of arugula, sprinkle with sunflower seeds and drizzle with lemon garlic dressing.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

BLACK (aka forbidden) RICE
1 cup black rice; soak 1-8 hours and rinse
1 1/2 cups water

Bring rice and water to a boil, reduce heat to medium low and simmer for 15 minutes then reduce heat to low and continue to simmer 5 minutes or until all of the water is absorbed. Check by tipping the pot sideways carefully to see if any water remains.

GREEN GARLIC AND GINGER SAUCE
1 clove garlic; coarsely chopped
1 inch piece fresh ginger; coarsely chopped
3/4 cup fresh parsley; coarsely chopped
1/4 teaspoon sea salt
pinch black pepper
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil

Combine garlic, ginger, parsley, sea salt and pepper in food processor. Process until finely ground, scraping down the sides as needed. Add the lemon juice and olive oil and process until smooth, scraping down sides as needed.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.

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Raw Shredded Salad with Ranch Dressing and Deviled Eggs

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Salad Ingredients I used what I had on hand – feel free to use your favorite veggies, or what you have on hand
1 head romain lettuce; thinly sliced
1 large carrot; shredded
1 red beet; shredded
stalk of 1 head of broccoli; shredded

Arrange each vegetable in a separate pile on a platter or in separate bowls or stack the separate vegetables on top of the lettuce on individual plates. *if making ahead, mix the shredded carrot with 1 teaspoon of fresh pressed lemon juice and 2 teaspoons of extra virgin olive oil to prevent browning.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1 cup kefir
1 clove garlic; crushed
1 teaspoon fresh pressed lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry dill weed
1/8 teaspoon dry thyme

Combine all ingredients till well blended and pour into a bowl to serve over the salad or spoon over each individual plate to serve.

Deviled Eggs
8 eggs
3 Tablespoons mayonnaise
1 Tablespoon relish
1/2 Tablespoon spicy mustard
paprika to garnish

Hard boil the eggs – place eggs in a medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 8 minutes – drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, garnish with a sprinkle of paprika and serve immediately or cover and refrigerate.