Quinoa, Squash, Avocado & Microgreen Timbale Stacks

(From ‘The Beauty Detox Foods’ by Kimberly Snyder)Quinoa_Squash_Avocado_and_Microgreen_Timbale_Stacks-624x416_grande

  • 2 cups butternut squash, peeled and cubed
  • 2 tsp coconut oil
  • 1/2 tbsp dried rosemary, crushed
  • sea salt
  • freshly ground black pepper
  • 1 cup quinoa, soaked overnight and rinsed well
  • 2 cups low sodium vegetable broth
  • 1.5 tbsp lime juice
  • 2.5 tbsp minced fresh parsley
  • 1 tsp minced fresh basil
  • 1/4 cup finely minced purple cabbage
  • 1 large or 2 small avocados, diced
  • several handfuls of microgreens or clover sprouts, to top

Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes.

Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.

Assemble timbales. Take an 8 ounce ramekin, and grease lightly with coconut oil. Use one-third of the squash and pack in gently. Next add one third of the diced avocado, and then push one third of the quinoa mixture down into them. Press down again.

Gently flip the ramekin upside down onto a plate. Repeat the drill three times. Top each ramekin mixture with a generous portion of microgreens or clover sprouts, arranged in a beautiful way.

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Anchovy & Lemon Dressing

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)unnamed

  • 8 olive oil-packed anchovies
  • 5 tbsp lemon juice
  • 3/4 cup extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Combine the anchovies and lemon juice in a powerful blender and blitz until totally combined. With the machine running, slowly add the olive oil. Season to taste with salt and pepper. This dressing is so wonderful over arugula or any bitter green, but my favorite way is poured over sauteed brussels sprouts!

Salmon Burgers with Pickled Ginger & Cilantro

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

  • 1 pound salmon fillet, skin discarded, cut into 1 inch cubes
    salmon-burgers-3
  • 2 tbsp drained pickled ginger
  • 1/2 small red onion, roughly chopped
  • 1/3 cup cilantro leaves
  • 2 tsp soy sauce (or tamari for gluten-free)
  • 2 tsp toasted sesame oil
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp coconut oil
  • Sriracha Mayo

Place salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn’t frozen solid. While you’re at it, place the bowl and blade from your food processor in the freezer too. Blitz the ice cold salmon in 2 batches, using your ice-cold food processor blade, until completely minced but not a paste (pulse each batch for a second or 2 about half a dozen times). The cold temperature helps you grind the salmon evenly without its turning into a paste or, worse, starting to cook from an overheated machine.

Place the ground salmon in a large mixing bowl. Put the pickled ginger, red onion, cilantro, soy sauce, sesame oil, salt and pepper in the food processor’s bowl and pulse the mixture until it’s very finely chopped. Add these aromatics to the salmon and use a rubber spatula or your hands to thoroughly combine. Form the mixture into 4 patties. At this point, it’s ideal to refrigerate the burgers for at least 1 hour or as long as overnight, to really get the flavors into the salmon, but they’ll still be A-OK if you don’t have that extra time.

When you’re ready to cook, heat a grill or grill pan over medium-high heat. Rub the burgers with the coconut oil and cook until browned and firm to the touch, about 5 minutes per side. Serve with the Sriracha Mayo.

Grilled Salmon with Grilled Lemon Vinaigrette

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)Screen Shot 2013-09-26 at 9.23.46 PM

  • Four 6-ounce fillets of salmon
  • 2 tbsp extra virgin olive oil plus 1/2 cup for the vinaigrette
  • sea salt
  • 2 lemons, halved
  • 2 tbsp finely chopped Italian Parsley
  • 2 tbsp finely sliced chives
  • Freshly ground black pepper

Heat a grill or grill pan over high heat. Coat the fish with the 2 tbsp olive oil and sprinkle with salt. Grill until firm to the touch and nicely browned, about 4 minutes on each side, depending on the thickness. Be sure to grill the lemons at the same time for the vinaigrette! Grill them alongside the salmon, cut side down, until they’re softened and just beginning to char. Transfer the salmon to a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl (they should yield about 1/3 cup smoky, slightly sweet juice). Whisk in the 1/2 cup olive oil, stir in the herbs, and season to taste with salt and pepper. Pour the vinaigrette over the salmon and serve immediately.

Sriracha Brussels Sprouts

  • 4 cups Brussels Sprouts, trimmedP1020558
  • 3 tbsp Coconut Oil
  • Sea Salt
  • 1/2 Lemon
  • 2 tsp Sriracha
  • 1/2 tsp Fish Sauce

Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.)

Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately!

Super Spicy Tomatillo Salsa

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)photo-1

  • 1 poblano pepper
  • 6 tomatillos, papery layers and stems discarded, roughly chopped
  • 2 jalapenos, stems discarded, roughly chopped (seeds and all)
  • 1/2 white onion, peeled and thinly sliced
  • small handful of cilantro
  • Juice of 1 lime
  • 1 tbsp pickled jalapenos
  • sea salt

Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Set aside.

Line a sheet pan with tinfoil again and place the tomatillos, 1 of the chopped jalapenos, and the onion on it, mixing to combine. Broil the vegetables, stirring now and then, until collapsed and a bit charred, about 10 minutes.

Transfer the broiled vegetables to a food processor or blender along with the poblano, the remaining raw jalapeno, the cilantro, the lime juice, and the pickled jalapenos. Puree everything and season to taste with salt.

Easy Restaurant Black Beans

  • 1 can black beansblack-beans
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 5 sprigs cilantro
  • Pinch of sea salt

Heat olive oil over medium heat and add garlic. Saute until golden, then adding the beans plus their liquid, the cilantro sprigs, and the sea salt. Combine well, increase heat to high, and bring to a boil. Then lower to a simmer and leave, stirring from time to time, to simmer for 15 minutes. Remove cilantro and serve.

Poblano Fish Tacos

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

  • 1 small poblano pepperImage
  • 1/2 yellow onion, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • Juice of 1 lime
  • 1/4 cup fresh cilantro
  • 1/4 fresh jalapeno, seeds removed
  • 3 tbsp extra virgin olive oil
  • 1 pound mild white fish (halibut, cod, grouper, striped bass, etc.), skin disgarded, cut into 1/2 inch dice
  • Sea Salt
  • Pepper
  • Warm corn tortillas, salsa, guacamole, black beans

Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Place the pepper in a blender or food processor along with the onion, garlic, lime juice, cilantro, and jalapeno and set aside.

Heat olive oil in a large skillet over high heat. Add the fish to the pan and sprinkle with a big pinch of salt and a few grinds of pepper. Cook, stirring now and then, until a bit browned and completely cooked through and flaky, about 8 minutes. Turn off heat and add the reserved poblano mixture. Stir to thoroughly combined and serve immediately next to a pile of warm corn tortillas and all of the toppings.