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Garlic Rubbed Roasted Cabbage Steaks (OD)

Roasted Beets and Sweet Onions (OD)

2 lb. beets, washed and cut into quarters
1 large sweet onion, peeled and cut into 1" chunks
4 tblsp. olive oil, divided
Salt and pepper to taste
½ cup walnuts, toasted and chopped

Preheat oven to 425 degrees.  Put beets in large, low-rimmed baking pan and sprinkle with 3 tblsp. olive oil, salt and pepper.  Roast for 30 minutes.  Sprinkle onions with 1 tblsp. olive oil and stir into beets.  Roast for an additional 45 minutes, stirring every 15 minutes, until beets are tender and onions are carmelized.

Beets can be served warm sprinkled with toasted walnuts or cold on top of mixed greens that have been drizzled with a balsamic vinaigrette.

Serves 8.


Roasted Cauliflower (OD)

1 medium head cauliflower (about 2 lbs.)
¼ cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and ground black pepper

Adjust oven rack to lowest position and heat oven to 475 degrees.

Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact. Place wedges into a Ziploc baggie with the oil and toss to coat them. Place wedges cut side down on a greased baking sheet. Sprinkle with salt and pepper.

Cover cauliflower with foil and wrap foil tightly to baking sheet. Cook for 10 minutes (this will steam the cauliflower and keep it moist.) Remove foil and continue roasting for 8-10 minutes or until bottoms are golden. Remove sheet from oven and carefully flip each piece. Continue roasting for another 8-10 minutes till golden all over.  Season and drizzle with more oil if desired.  Serve immediately.

Kitchen Tip: This dish stands well on its own or drizzled with extra-virgin olive oil. Some tasters liked spiced versions made with either curry powder or chili powder. Simply stir two teaspoons of either spice into the oil before seasoning the cauliflower in step one.

Serves 4.
 

Coconut Green Beans (OD)

1 tblsp. coconut oil
½ cup onion, chopped
2 tblsp. water
2 cloves garlic, minced
1 pound green beans, ends removed
1½ cups tomato, diced
¾ cups coconut milk
½ tsp. sea salt

Saute onion in coconut oil for 3-5 minutes over medium high heat. Add water, garlic and green beans. Stir fry for 8-10 minutes until desired crispness. Add tomatoes, coconut milk, and sea salt and heat through. Serve plain or over rice.

Serves 4 to 6.
 

Kale Chips (OD)

1 bunch fresh kale (10-12 stalks), washed and drained
¼ - ½ c. extra virgin olive oil
sea salt to taste

Preheat oven to 350 degrees.

Cut larger end of kale leaf off stem and slice a V into leaf to remove about 1" of remaining large stem.  This will allow leaf to flatten out more.

Lightly coat each leaf with oil using one of the following techniques:
Dip each leaf into the oil in a saucer, letting oil drain off or rubbing the next leaf on it.
Use a spritzer to lightly spray each leaf with oil.
Toss trimmed leaves and oil in a plastic bag.

Sprinkle leaves lightly with sea salt, place in a single layer on cookie sheets and bake for 10 min., turning once.

Note:  This recipe was a hit with the fall 2010 detoxification class!
 

Sesame Roasted Mushrooms & Scallions (OD)

2 tblsp. toasted sesame oil
2 tblsp. tamari or soy sauce
1 tblsp. grated fresh ginger
1 tblsp. minced garlic
4 tsp. rice vinegar
½ tsp. ground pepper
1½ lbs. mixed mushrooms (shiitake, oyster, portobello and button), thickly sliced
2 bunches scallions, cut into 2-inch pieces
1 tblsp. toasted sesame seeds (see kitchen tip)

Preheat oven to 450F. Combine first six ingredients in a large bowl. Add mushrooms and scallions and toss to coat. Transfer to a roasting pan. Roast, stirring once or twice, until browned and cooked though, about 25 minutes. Sprinkle with sesame seeds.

Kitchen Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly until golden and fragrant, about 2 minutes. Cool.

Serves 6.


Zucchini with Garlic and Herbs (OD)

1 tsp. extra virgin olive oil
2 garlic cloves, minced
3 zucchini, diced
Pinch of sea salt
2 tblsp. finely chopped fresh parsley
6 fresh basil leaves, chopped

Heat skillet. Add olive oil and garlic and cook for 2 minutes over medium heat. Add zucchini and salt and sauté for 5 minutes, stirring occasionally. Remove from heat and sprinkle with parsley and basil.

Serves 2.

Easy Wilted Greens Salad (OD)

1 tsp. olive oil
1 clove garlic, minced or grated
1 lb spinach, stemmed OR
       1 lb. Swiss chard stems sliced, leaves torn
       1 lb. mixture of spinach and watercress
Salt and freshly ground pepper to taste
1 tsp. sesame seeds for garnish

Warm oil in large skillet over medium-high heat. Add garlic and stir about 45 seconds until lightly browned. Add prepared greens (in two batches if necessary) and toss until just wilted, 2-3 minutes. Season to taste with salt and pepper and sprinkle with sesame seeds.

Serves 4.

Slow Roasted Tomatoes  (OD)

4 tsp. + ½ cup extra virgin olive oil
2-2½ lbs. ripe tomatoes
Kosher salt
Balsamic vinegar
2-3 cloves garlic, sliced very thin
4 tsp. fresh herbs such as thyme or oregano

Heat oven to 350 degrees.  Coat a rimmed baking sheet with 4 tsp. olive oil.  Cut tomatoes in half through the equator (not through the stem.)  Arrange cut side up on baking sheet.  Turn to coat the bottoms with olive oil.  Sprinkle each tomato with pinch of salt and a sprinkle of fresh herbs, drizzle with a little balsamic vinegar and arrange a few slices of garlic on each.  Pour remaining ½ cup olive oil over and around the tomato halves.

Roast in center of oven until tomatoes are concentrated, dark reddish brown and collapsed, about 3-4 hours.  Let cool at least 10 minutes.  Serve warm or at room temperature.  Save tomato oil for vinaigrette.  Tomatoes will keep in the refrigerator for up to a week or freeze for several months.

Baked Onions with Pecans (MD)

4 Large onions
1 cup chicken stock
3 Tblsp. butter
1 Tblsp. honey
1 teasp. grated lemon rind
1/2 teasp. paprika
sea salt
1/2 cup crispy pecans

Cut onions in half along the equator and place cut side up in a buttered glass baking dish. Mix stock, butter, honey, lemon rind, and paprika and heat until well blended. Season to taste. Pour over onions, cover and bake for 50 minutes at 350 degrees, basting occasionally until tender. Remove cover, sprinkle with pecans and bake another 10-15 minutes until lightly browned.
 



Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice. 

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