Healthy RecipesDetox Dining
From the first bite of stuffing on Thanksgiving to the last sip of champagne on New Year's Eve, the scale has been beckoning – no, taunting – and the reckoning is finally here. Instead of imposing martial law at mealtimes with a liquid-only diet, a less fervent approach is in order – and preferably one where chewing is still required. We’ve built a menu around nature’s best detox foods that won’t leave you starving, so your body can enjoy the benefits of a cleanse but your mind stops picturing a Frenchie burger from DGBG at every turn.
This salad is a cinch to make, and thanks to the wide range of essential nutrients in seaweed, an ideal snack or side dish.
Yield: 4 servings
Add seaweed to a large bowl, and cover with several inches of cold water. Soak for 10 minutes, then drain. Press seaweed between a kitchen towel to remove excess liquid.
Add garlic, ginger, vinegar, lemon juice, soy sauce, agave, and oils to a bowl. Whisk well to combine. Add seaweed, and mix gently to combine. Top with sesame seeds, and serve.
If most of your December evenings (and some days) were spent with a cocktail in hand, this is the recipe for you. Both beets and lemon juice help detoxify the liver, so belly up.
Yield: 4 servings
Preheat oven to 425˚F. Drizzle each beet with 1 tsp of olive oil and wrap individually in tinfoil. Place beets on sheet pan, and bake until tender but still firm, about 1 hour. Remove from oven, and allow beets to cool.
Using a paper towel, peel skin off beets. (If you have plastic disposable gloves, use them or the color will stain your skin.) Slice each beet into 4 or 6 pieces, and add to a bowl. Add cilantro, chives, and sunflower seeds. Season with salt and pepper.
Add lemon juice, vinegar, and mustard to a small bowl. Whisk to combine. Slowly drizzle in oil, whisking constantly. Pour vinaigrette over beets, and toss well. Transfer to an airtight container, and refrigerate until beets are chilled.
Watercress flushes toxins from the body, salmon is a superfood, and avocado’s protein and potassium are great for your hair and skin. More importantly, this dish tastes really good.
Yield: 4 servings
Add wine, water, lemon, shallots, and celery to a sauté pan. Bring to a boil. When liquid has reduced by 1/3, reduce heat so mixture is just simmering. Add salmon, and cover. Cook until outside is pink but center is opaque, about 9 minutes. Transfer salmon to an airtight container, and refrigerate until thoroughly chilled.
Add avocado, lemon juice, vinegar, water, mustard, and cilantro to the bowl of a food processor or blender. Season with salt and pepper. Pulse until smooth. Add watercress to a bowl, drizzle with vinaigrette, and gently mix. Serve remaining vinaigrette with salmon.
At Elizabeth Falkner’s Corvo Bianco, it’s tough to choose which is sexier: the space or the food. The kale salad had us at hello, with three different preparations – raw, blanched, and fried. We salute any dish that encourages cravings for healthy greens, and since kale is ranked number two on the ANDI scale for nutrient density, we can’t seem to get enough of a fix.
Yield: 6 servings
For blanched kale:
Bring 5 quarts of water to a boil, and season aggressively with salt. Add kale, and stir. Fill a large bowl with ice water. Cook kale until just tender, about 4–5 minutes, strain, and add kale to bowl with ice. When kale is chilled, strain again. Add 2 tbsp olive oil to a sauté pan on medium-low heat. Add shallots, and sauté until light golden brown. Add blanched kale to pan, and mix well.
Preheat oven to 375˚F. Line a baking sheet with parchment. Spread bread on baking sheet so it’s an even layer. Bake until bread is golden brown, about 5 minutes. When cool, transfer to a food processor fitted with a metal blade. Pulse until crumbs are desired consistency. Set aside.
For raw kale:
Add anchovies to a medium bowl, and mash with a whisk or fork. Add garlic, lemon juice, sherry vinegar, and mustard. Whisk well, and season with pepper. Slowly drizzle in oil, whisking constantly. Cover, and refrigerate.
For fried kale:
Add 3 inches olive oil to a saucepan on high heat. When oil reaches 370˚F degrees, add kale. Cook 1–2 minutes, until crispy. Drain on paper towels, and season with salt immediately.
To assemble salad:
Gently toss raw kale in vinaigrette. Taste and adjust seasoning, if necessary. Add to serving plate. Add blanched kale and fried kale to plate. Sprinkle breadcrumbs, pecorino, and almonds on top, and serve immediately.