I had a dinner party last night for my friends who helped with me my move. I was kind of surprised that the food was a big hit, even though the recipes were from a list of approved foods for the 21-Day CLEAN cleanse, meaning no processed foods, gluten, dairy, soy, sugar, nightshades, common allergens, etc. Thought I’d share these healthy recipes with you here. (You’ll have to multiply these for a large party… I served eight.)
Disclaimer: I served red wine to my guests, because I figure it would just be wrong to force them not to drink, and those of us who were detoxing had kombucha instead. Also, I couldn’t do much about dessert – they ate non-CLEAN cupcakes and chocolate cake. 🙂
Quinoa Salad with Roasted Vegetables (serves 1-2) – Make ahead for main course1 cup quinoa 2 cups water 2 small zucchinis, chopped 1 medium carrot, chopped 1 small red onion, chopped enough oil to lightly cover the vegetables sea salt to taste 2 small yellow (summer) squash, chopped – it’s not summer, so I used more zucchini juice of one fresh lemon
Directions: Roast chopped vegetables in the oven at 300 degrees F until tender. Bring the quinoa and water to a boil in a medium pot and then reduce the heat to a simmer a let cook for 10-12 minutes, or until water is absorbed and quinoa is fluffy. Toss everything together in a large serving dish. Serve warm or at room temperature with fresh lemon juice and sea salt to taste.
Butternut Squash Bisque (serves 2) – serve after snacks as first course
ROASTED BUTTERNUT SQUASH1 butternut squash, peeled and seeded, cut into medium-sized chunks olive oil cumin sea salt
Directions: Put into a roasting pan or spread on a baking sheet with olive oil, cumin and sea salt. Roast at 450 degree F for 30-45 minutes or until tender.
SOUP2 cups rice or almond milk (I used almond) sea salt sage (dried will do, but I prefer fresh) black pepper
Directions: Let the squash cool until you can touch it, and blend in a food processor or blender with 2 cups rice or almond milk (start with 1-1/2 cups and add the rest if needed, and you may even need more, depending on the consistency you want it) and a pinch of sea salt. Add some sage and black pepper to taste. Serve warm.
Pesto Baked Salmon (serves 2) – Bake while soup course is being eaten2 salmon fillets (wild caught) pesto
Directions: Preheat over to 400. Place the salmon fillets skin side down on an oversized piece of foil on a baking tray. Spoon 2 tablespoons of pesto over each salmon fillet and pull up the foil on either side, closing to make a “container.” Roast in the oven for 15-20 minutes.
PESTO2 bunches fresh basil, washed and leaves pulled from the hard stalks 1/4 cup pine nuts 1/2 cup extra virgin olive oil 1 clove garlic sea salt for seasoning
- To make the pesto, place basil, pine nuts, and garlic in a food processor and process on medium.
- Drizzle in the olive oil while the motor is running.
- Season with salt.
- If it is too think, add a small amount of pure water (3/4 cup at most).
Wilted Winter Greens – prep all the ingredients and then wilt greens after the soup course so this can be served immediately with the main course
Directions for dressing:
- Mix the olive oil, mustard, and cider vinegar into a bowl. Whisk to incorporate.
- Add a few turns of the pepper grinder (to taste) and a sprinkle of sea salt.
- Set aside.
Directions for salad:
- Heat a large saute pan over medium high heat. Melt in the coconut oil, then once hot, add the pears. Cook for a few minutes to slightly soften and brown them.
- Toss in the pecans just to warm them up, then add in the bitter greens.
- Toss gently with tongs until gently wilted, then toss with a few tablespoons of the vinaigrette.
- Serve immediately.