Detox Recipes Days 11-21
Broiled Salmon with Cucumbers
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.
Chicken With Garlic & Vegetables
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
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
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
Blackened Ahi Tuna
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 fillets
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
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
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
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.
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.)
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.
This is a perfect pick-me-up beverage if you feel hungry or tired.
2 inches fresh ginger root
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.