Tag Archives: parsley

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.
IMG_0063
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.

Advertisements

Brunch Menu for Four

victoria gloria photography

victoria gloria photography

Vegan Ranch Dip with Veggies
Potato Salad with Garlic Scapes
Deviled Eggs with Kalamata Olives
Gluten Free Maple Walnut Breakfast Muffins
(Fresh Fruit -watermelon and cherries)

Vegan Ranch Dip with Veggies
DSC_0003

picked fresh from our garden

picked fresh from our garden

3/4 cup dry small white beans; cooked
(or 2 cups canned small white beans; drained and rinsed)
2 cloves garlic; crushed
3 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar
3 Tablespoons water
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh basil (I used purple); finely minced (or 2 teaspoons dried)
2 Tablespoons fresh parsley; finely minced (or 2 teaspoons dried)
1 Tablespoon fresh oregano; finely minced (or 1 teaspoon dried)
1 Tablespoon fresh dill; finely minced (or 1 teaspoon dried)
1/2 teaspoon fresh thyme; finely minced (or 1/8 teaspoon dried)

If using dry beans- soak in water overnight, drain, place in medium sized pot, cover with water 2 inches above the bean line, cover, bring to a boil, reduce heat to simmer and cook till soft (about 1 1/2 hours), rinse and drain.
If using canned beans- drain, rinse and drain.
Blend the beans, garlic, olive oil, vinegar, water, sea salt and pepper with a handheld blender/blender/food processor till smooth and creamy. Add more water, 1 tablespoon at a time, if needed for consistency. Place the bean mixture into a bowl. Add the herbs, stir well and refrigerate a few hours or overnight.

Potato Salad with Garlic Scapes
DSC_0004
7 medium sized potatoes (I used yukon gold); peeled
4 garlic scapes; thinly sliced, tough/fibrous sections removed
3 Tablespoons mayonnaise
1 teaspoon prepared mustard (I used Dijon style)
1/2 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 teaspoons dried dill weed

Place potatoes in a medium sized pot, cover with water, bring to a boil, reduce heat to simmer for 15-20 minutes till tender. Check for doneness with a toothpick inserted; if it goes in easily they are done. Drain, pour cold water over potatoes to cool for 10 minutes, drain and repeat a few times then drain and place potatoes in the refrigerator to cool (at least an hour). Cut potatoes into bite-sized cubes and place in a medium sized bowl. Add the garlic scapes. Mix the remaining ingredients together in a small bowl, pour over the potatoes and scapes, mix well and refrigerate until ready to serve.

Deviled Eggs with Kalamata Olives
DSC_0002
6 large eggs
2 Tablespoons mayonnaise
1 Tablespoon salsa
6 Kalamata olives; pits removed and minced
cayenne pepper to taste

Hard boil the eggs and peel- place eggs in a small-medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 10 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, cover and refrigerate.

Gluten Free Maple Walnut Breakfast Muffins
DSC_0005
2 cups oat flour (I grind gluten free rolled oats in a coffee mill designated to grinding gluten free grains)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg
1 egg
2 Tablespoons canola oil
1/4 cup maple syrup
3/4 cup almond milk
1 cup walnuts; crushed
1 cup raisins (optional)

Preheat oven to 350. Line a muffin tin with paper baking cups. Mix first 6 (dry) ingredients by hand in a medium sized bowl. Add next 4 (wet) ingredients and mix just until combined. Add nuts and raisins and mix until just combined. Scoop into paper lined muffin tins to 3/4 full. Bake 20 -25 minutes until a toothpick inserted comes out clean. Remove from oven, cool until able to remove from pans and they are ready to serve. Tori recommended serving with jam- good idea!