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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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