A Cleanse I Can Deal With

Finally! After seeing so many New Year’s resolutions fall by the wayside and juice fasts aplenty, Bon Appetit has decided to do something about it and has introduced the “food lover’s cleanse.” I will definitely be trying some of these recipes. I have picked my favourites for you to check out!

Stay tuned for recipes like these this month!



butter lettuce salad

Butter lettuce salad with orange segments and avocado with Miso-Lime Dressing
Portions: 2-2 1/2 cups lettuce; 1/2 cup oranges; 1/3 avocado; 1-2 Tbsp. dressing

Miso Lime Dressing
Recipe:
Makes 1 Cup
This recipe makes extra in order to stock our Week 1 Cleanse Pantry. We recommend making it on Sunday so that it’s on hand throughout the week.

1/4 cup white miso (fermented soy bean paste)
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1/4 cup canola or vegetable oil
Zest and juice from 1 lime (plus more)

Blend all ingredients and 1/4 cup water in a blender until smooth. Do Ahead: Cover and chill for up to 1 week in an airtight container. To freshen the dressing after a few days, add a squeeze of lime or lemon juice.   


1 oz chocolate and 1 tangerine for dessert

I can do that!



brown rice and carrot pilaf

Brown Rice and Carrot Pilaf 8-10 Servings
Leftover alert! This soup is on your Food Lover’s Cleanse plan for lunch tomorrow and dinner the next day; be sure to make enough. It is based on Lundberg brown basmati rice, but read the directions on your brown basmati back aging and adjust the liquid-to-rice ratio. We subtracted about a quarter cup of liquid from our recipe since the carrots and onions exude their own juice.

1 small onion, minced
4 Tbsp. olive oil, divided
5 carrots, peeled, then shredded on the large holes of a box grater
2 large garlic cloves, minced
1 sprig thyme (optional); 2 cups brown basmati rice, or other brown rice
3 1/4 cups low-sodium chicken broth Kosher salt (start with 1 1/2 tsp.)
Freshly ground black pepper

Heat 2 Tbsp. oil in a heavy-bottomed pot (at least 3 quarts) over medium heat. Sweat the onion in the oil for about 5 minutes, stirring frequently, then stir in the carrots and the garlic (and thyme if using) with 1 1/2 tsp. kosher salt, and cook for 5 minutes longer. Add rice and cook for an additional minute, stirring frequently. Pour in chicken broth and bring liquid to a boil over high heat. cover pot, reduce heat to low, and cook for 50 minutes.

Remove from heat and fluff rice with a fork. Taste to the rice for seasoning, and adjust with pepper and a little more salt, and up to 2 Tbsp. olive oil if necessary. Cover rice and let steam off the heat for 10 more minutes before serving.   



rye crackers with avocado

Done and done.



cider-glazed chicken, fennel lemon relish and broccoli rabe

I’ll be making this tomorrow (minus the lack of fennel + a rocket salad)

Cider-Glazed Chicken Breasts with Apple-Fennel Salad
Portions to Serve 1: 6 oz. chicken breast; 1-1 1/2 cups salad

Recipe:

Cider-Glazed Chicken Breasts with Apple-Fennel Salad 4 Servings

4 skinless, boneless chicken breasts (about 1 3/4 lb. total)
1/2 Granny Smith apple
1/2 small shallot, finely chopped
3 Tbsp. apple cider vinegar, divided
3/4 tsp. English mustard powder
5 Tbsp. grape seed or canola oil, divided
1/2 cup apple cider
1 Tbsp. unsalted butter
4 cups mixed baby lettuces
1/2 fennel bulb, thinly sliced lengthwise with a mandoline or sharp knife
Ingredient Info: English mustard powder is available at many supermarkets and at specialty food stores. if you can’t find it, use Dijon mustard.

Preheat oven to 400°F. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper.

Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through, 12-14 minutes. Transfer chicken to a plate, reserving skillet; set aside.

Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2-3 minutes. Add remaining 1 Tbsp. vinegar. remove pan from heat and swirl in butter. Season cider sauce with salt and set aside.

Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.   

Broccoli Rabe with Chili-Garlic Black Bean Oil Portion to Serve 1: 1-1 1/2 cups

Recipe:

Chili-Garlic Black Bean Oil
Makes 3/4 Cup
This recipe makes extra in order to stock our Week 1 Cleanse Pantry. We recommend making it on Sunday so that it’s on hand throughout the week. If you’re just joining us now, here’s the recipe.

3/4 cup vegetable or peanut oil, divided
2 large cloves garlic, chopped
1 tsp. crushed red pepper flakes
2 Tbsp. fermented black beans, coarsely chopped
Ingredient Info: Fermented black beans are sold at most Asian markets. If they prove too hard to find, you can make this oil with just crushed red pepper flakes and garlic.

In a medium skillet, warm 1/4 cup oil over medium heat. Add garlic and sizzle until fragrant, about 30 seconds. Stir in the red pepper flakes and beans. Cook until garlic is just beginning to turn golden, 15-30 seconds longer.

Remove pan from heat and add oil. When cool enough to handle, chill oil in airtight container and let infuse at least overnight before using. Do Ahead: Chill oil in airtight container for up 2 weeks.

(Leftover alert! The broccoli rate is on your Food Lover’s Cleanse plan for lunch tomorrow; be sure to make enough.)

To use with greens: Bring large bot of salted water to a boil. Blanch broccoli rate until tender, but still toothsome. Drain thoroughly. Heat 2 Tbsp. Chili-Garlic Black Bean Oil in a skillet over medium-high heat. Add vegetables and toss a few times. Once fragrant, serve immediately, or cook a little further until vegetables are slightly browned.   

I’m sorry about this long post, but the recipes get better and better! Check them out. I’m seriously considering starting this “cleanse” on Monday. Who’s with me?

*these recipes and photos are from Bon Appetit

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