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Top 10 detox
foods
Youtube
http://www.metacafe.com/watch/1206073/foods_that_detox_the_body/
Broiled Salmon with Cucumbers
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1 cup diced
onions
1 tsp wheat free tamari sauce
1/2 cup cider
vinegar
2 cucumbers, thinly sliced
4 cloves garlic,
minced
1-1/2 lb salmon fillets
2 tsp peeled minced
gingerroot
1 tsp olive oil
In a large nonstick frying pan over
medium-high heat, combine the onions,
vinegar, garlic, ginger and tamari sauce.
Bring to a boil, stir and cook for 3
minutes. Remove from heat.
Add the cucumbers. Set aside to cool. Rub
the salmon on both sides with the oil.
Broil about 6 inches from the heat for 4 to
5 minutes per side, or until cooked through.
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Chicken With Garlic & Vegetables
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2 tsp. olive oil
2 tsp. unsalted organic butter
1-1/2 lbs. boneless skinless chicken breast
halves
2 carrots, peeled and cut into thin strips
1 medium leek, washed, trimmed and cut into
thin strips
1 red bell pepper, seeded and cut into thin
strips
2 cloves garlic, minced
2 tomatoes, crushed
Heat oil and butter in a large skillet over
medium high heat. Sauté chicken breasts 4-5
minutes per side, turning occasionally,
until chicken is opaque throughout. Transfer
to a platter and keep warm. Add carrots to
skillet and sauté over medium heat 1 minute.
Add leek, bell pepper, and garlic and sauté
another minute. Stir in tomatoes and any
juices from platter. Simmer 2 minutes or
until vegetables are tender. Season with
salt and pepper to taste. Serve vegetables
over chicken. Makes 4 servings |
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Grilled Eggplant Slices |
These eggplant slices will melt in your
mouth.
1 large eggplant (about 1 1/4
pounds)
2 cloves garlic, minced
3 Tbsp extra virgin olive
oil
¼ tsp sea salt
3 Tbsp
balsamic
vinegar
Freshly grated black pepper
Preheat a gas grill to high. Slice
eggplant 1/3- to 1/2-inch thick. In a small bowl, mix
together the olive oil, balsamic vinegar, garlic, salt,
and pepper. Brush both sides of the eggplant slices
with the mixture. Place eggplant on the preheated
grill. If you wish to have nice grill lines, turn only
once on each side. Grill eggplant slices 10 to 14
minutes.
Calories: 87; Fat: 7g; Carbohydrate: 7g; Protein: 1g
Grilled Salmon Pepper
Steaks
6
(6-ounce) salmon
steaks
¼ tsp salt
2/3 cup rice vinegar
1/8 tsp pepper
2 tablespoons fresh lemon juice
4 garlic cloves, minced
2 tablespoons Dijon
mustard
Olive Oil
1 tablespoon dark sesame oil
¼ tsp arrowroot
Sprinkle cracked pepper evenly over both
sides of each salmon steak, and place steaks in a 13 x
9-inch baking dish. Combine vinegar and next 6
ingredients (vinegar through garlic) in a small bowl;
stir well. Pour vinegar mixture over steaks; cover and
marinate in refrigerator 1 hour, turning steaks
occasionally.
Prepare grill. Remove steaks from dish, reserving
marinade. Place steaks on grill rack coated with olive
oil, and grill 5 minutes on each side, basting
frequently with half of reserved marinade. Combine
remaining half of marinade and arrowroot in a small
saucepan; bring to a boil and cook 1-minute or until
thickened, stirring constantly with a wire whisk. Spoon
about 1-tablespoon sauce over each steak. Yield: 6
servings. Calories 280 (48% from fat); fat 14.9g;
protein 30.6g; carb 3.8g
Make
sure you buy the freshest possible sashimi grade tuna,
and serve it rare or medium rare for the best flavor.
Sear the fish in a cast-iron skillet, so that it is
cooked on the outside, but still pink on the inside.
4 7-oz center cut ahi tuna
filets
½ tsp fresh ginger root
1/2 oz each, sea salt, garlic
powder,
½ tsp fresh garlic, paprika, onion powder
¼ cup white wine vinegar
1/4 oz each, black pepper, white
pepper
1 dash fresh lime juice
1/8 oz each, cayenne pepper, thyme,
oregano
¾ cup olive oil
3 Tbsp Wasabi
3 fluid ounces water
Preheat cast iron skillet. Rub filets with Cajun
Blackening Spice. Sear both sides (no butter or oil
needed) until rare or medium/rare. Paint plate with
Wasabi Vinegar. Cut filet into 2 triangular pieces;
overlap.
To
make Cajun Blackening Spice:
Combine salt, garlic powder, paprika, onion powder,
black, white and cayenne pepper, thyme and oregano. Mix
well.
To
make Wasabi Vinaigrette:
Combine wasabi with water and put in blender. Add grated
ginger, garlic, white wine vinegar and lime juice into
the blender and drizzle in oil while on high speed.
Adjust seasoning with salt and pepper. Calories: 507;
Fat: 23g; % fat calories: 41%; Carbohydrate: 15g;
Protein: 62g
Absolutely delicious! Start to marinate
the fish at least two hours before you plan to serve it.
3 cloves garlic,
minced
1 tsp pepper
1 Tbsp olive
oil
¼ cup fresh lime juice
1/4 cup basil, fresh,
chopped
1 ½ lbs halibut fillets or steaks
1 tsp sea salt
Combine all ingredients except for fish in a shallow
dish large enough to hold the halibut. Place fish in
the dish and marinate for at least two hours, turning
once or twice. Remove fish from marinade and broil or
grill for about 5 minutes on each side (10 minutes total
per inch of thickness). Transfer fish to a serving
dish. Heat remaining marinade in the microwave for one
minute; then pour over fish. Serve while hot. Calories:
227; Total Fat: 7g; Protein: 36g; Carbohydrate: 3g
Roasted
Chicken with Herbs
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So easy and so fast.
Serve with a vegetable or salad.
3 pounds broiler chicken,
uncooked
1 Tbsp fresh sage (1 tsp dried)
3 cloves garlic,
minced
½ tsp sea salt
1 Tbsp fresh thyme leaves (or 1 tsp dried)
½ tsp freshly ground pepper
1 Tbsp fresh rosemary leaves (or 1 tsp dried)
Preheat oven to 350°F (175°C). If using fresh herbs,
remove leaves with stems and chop. Combine minced
garlic, thyme, rosemary, sage, salt and pepper in a
small bowl. Wash chicken under cold water, trim excess
fat and pat dry with paper towels. Starting at the neck
cavity, loosen skin from breast and drumsticks by
inserting fingers, gently pushing between skin and
meat. Rub herb mixture under loosened skin. Place
chicken in a shallow roasting pan coated with olive
oil. Bake for about one hour. Cover loosely with cloth
and let stand for 5–10 minutes before carving. Discard
skin, carve and serve. Calories: 337; Total Fat: 23g;
Protein: 29g; Carbohydrate: 1g
Simply Grilled Salmon
Steaks
Salmon
Steaks
1 tbl. Melted butter (or ghee)
1 tbl. Maple syrup
Prepare grill, medium high heat. Mesquite
briquettes are nice for this recipe. Clean and dry
salmon. Melt about a tablespoon of butter and add in an
equal amount of maple syrup. Brush one side of salmon
with this glaze and place on grill, glazed side down.
Brush other side and flip once they are nicely charred.
Cook until they flake easily with a fork but are still
quite moist. A good accompaniment is sliced, glazed,
grilled pineapple (cooked in the same way)
or flax
oil.
1 tsp Dijon mustard
¼ cup balsamic vinegar or lemon juice
1 clove garlic, minced
¼ cup
water
Herbs to taste
Measure ingredients
into a jar with a tight-fitting lid. Shake vigorously
or use a whisk.
Chilled
Cucumber-Red Onion Salad
1 large
cucumber
Vinaigrette dressing
1/8 to ¼ medium red onion, thinly
sliced
1 tbl chopped fresh dill or mint
1 plum tomato, thinly sliced, or 3-4 cherry tomatoes,
halved
Peel the cucumbers,
if desired, and thinly slice them. Place the slices in
a salad bowl, along with the red onion and tomato.
Sprinkle the dill or mint over the salad, then drizzle
with the salad dressing and toss well. Cover the bowl
and chill in the refrigerator for several hours for best
taste. Serves 2. Recipe can be doubled or tripled.
Vegetable Soup
Sauté minced garlic
and a chopped onion in a minimum of oil. Add 2 stalks
of chopped celery and a diced green pepper. Add some
vegetable broth (can purchase at Whole Foods), add some
fresh herbs (cilantro, rosemary, etc.) and bring to a
boil. Add vegetables of choice. Add delicate ones
toward end (e.g., spinach, cabbage, etc.)
Salsa
2 large
tomatoes
1 clove crushed garlic
2 chopped
scallions
1 tbl olive oil
2 tbl chopped
cilantro
1 tsp fresh lime juice
Combine all
ingredients in a bowl. Can be used cold as dip or warm
up as a sauce.
Red Cabbage Salad
1 medium head red
cabbage, coarsely chopped
10 radishes, sliced
3 granny smith
apples
2 green onions, chopped
1 stalk
celery
1 or 2 tbl lemon juice
Dash garlic
powder
2 tbl olive oil
1 tbl balsamic vinegar
Mix everything in a
bowl and let sit for an hour, stirring once or twice.
Serves 4.
Baked
Spaghetti Squash
Preheat oven to 375
degrees. With a long-tined fork, make deep pierces into
the skin of the squash in several places and place in a
baking dish . Bake for about 30 minutes, or until the
skin is soft to the touch. Cool for 10 minutes, then
cut in half lengthwise, and use a spoon to remove the
seeds and strings from the center of the squash. Then
use two forks to fluff up the flesh of the squash until
you have spaghetti-like strands. Transfer strands to
serving plates and top with butter and herbs or salsa.
Ginger
Lemonade
This is a perfect
pick-me-up beverage if you feel hungry or tired.
2 inches fresh
ginger root
3 lemons
Stevia to taste
2 quarts of water
Wash and peel the
ginger root. Grate it finely over a bowl. Squeeze the
grated ginger mash with your fingers to extract the
juice. Discard the dry mash. Bring water to a boil.
Remove from heat and add ginger and juice of 3 lemons.
Add stevia and stir well. Drink hot or chill for iced
ginger lemonade by adding ice cubes and a fresh slice of
lemon.
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