CLEAN Dinner Party

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 course

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 SQUASH

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.

SOUP

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 eaten

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.

PESTO

1. To make the pesto, place basil, pine nuts, and garlic in a food processor and process on medium.
2. Drizzle in the olive oil while the motor is running.
3. Season with salt.
4. 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:

1. Mix the olive oil, mustard, and cider vinegar into a bowl. Whisk to incorporate.
2. Add a few turns of the pepper grinder (to taste) and a sprinkle of sea salt.
3. Set aside.

Directions for salad:

1. 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.
2. Toss in the pecans just to warm them up, then add in the bitter greens.
3. Toss gently with tongs until gently wilted, then toss with a few tablespoons of the vinaigrette.
4. Serve immediately.