Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself (32 page)

Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.

Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.

Toss, flip or just use a wooden spoon to coat vegetables and prevent scorching.

Add the nama shoyu and 2 tablespoons water.

Finally, add the snap peas for 1 minute.

Toss in a bowl with the noodles and serve.

Garnish with fresh cilantro. Serve chicken breasts on the side.

Quinoa Salad with Chicken and Mixed Greens

2 (4-ounce) chicken breasts, grilled or steamed and thinly sliced

¼ cup currants

¼ cup chopped raw almonds

½cup diced carrots

¼ cup chopped mint

¼ cup scallions, cut thinly diagonally

¼ cup chopped parsley

¼ cup lime

½teaspoon ground cumin 1 teaspoon sea salt

½cup olive oil

4 cups salad greens tossed with 2 tablespoons olive oil

Steam chicken breast: cook it in ½-inch boiling water in a covered pan for 6 minutes.

Put all ingredients except chicken and salad greens in a bowl, and toss together with quinoa, adjust seasoning to taste.

Mound half this quinoa salad on each plate.

Make a bed of salad greens next to quinoa and place the sliced chicken on top.

Roasted Lamb Chops with Rosemary and Steamed Asparagus

½pound asparagus

½teaspoon salt

4 lamb chops or 1 rack of lamb (about 7 chops)

Fresh rosemary, finely chopped

2 cloves garlic, finely chopped

Trim the woody ends off the asparagus. You may also peel off about 1 inch of the tough green fibrous sheath from the base of the asparagus stalks with a vegetable peeler.

Put 1 inch of water and ½ teaspoon sea salt in a saucepan and bring to a boil. Place asparagus in the pan and steam for about 3 minutes, until tender but not soft (al dente). Drain and set aside.

Make a paste of the olive oil, rosemary, garlic, and Dijon mustard.

Brush the lamb chops with the paste.

Using high heat, grill, sauté, or broil the lamb chops for 3 to 4 minutes on each side for medium-rare.

Remove from heat and allow to rest.

Place asparagus on a plate and arrange the lamb chops.

For a delicious additional flavor note, roast some garlic cloves in a small ovenproof dish at 350°F for 30 minutes and serve with lamb chops.

Grilled Chicken Breast with Grilled Vegetables

2(4-ounce) skinless chicken breasts

3tablespoons olive oil

1 zucchini cut diagonally into about 6 pieces

1 yellow squash cut diagonally into about 6 pieces

1 portobello mushroom, cut in half

1 teaspoon nama shoyu or wheat-free tamari

Combine nama shoyu or tamari and 1 tablespoon of the olive oil and marinate mushroom in mixture.

Heat the grill or broiler to high. Brush the chicken with 1 tablespoon olive oil and season lightly.

Place all the vegetables except mushroom halves in a bowl and toss with 1 tablespoon olive oil, salt, and pepper.

Grill the vegetables about 1½ minutes each side and set aside.

Grill the portobello mushroom pieces for 2 minutes on both sides.

Grill the chicken breasts for about 3 minutes on each side.

Make a bed of the grilled vegetables and place the chicken on top.

Parsley-and Mustard-Flavored Lamb Loin and Spinach Salad

2 pieces of trimmed lamb loin, about 4 ounces each

¼cup Dijon mustard

1 clove garlic, minced

1cup parsley, chopped fine

Sea salt and black pepper, to taste

¼cup black Mediterranean olives

2tablespoons olive oil

Heat the oven to 425°F.

Make a paste of garlic, Dijon mustard, and parsley.

Generously cover the lamb with the paste and season with salt and pepper. Let sit for half an hour on a baking tray to let meat absorb flavor.

Place in oven, uncovered, for about 15 minutes. Turn the meat.

Cook for another 5 minutes. Meat should be medium done.

Let rest for 5 minutes, then slice into about-inch slices with a sharp knife.

Prepare the salad. In a bowl, toss the spinach with the olive oil and lemon.

Place salad on 2 plates and add the olives.

Arrange the lamb slices over the spinach and serve.

Moroccan Spiced Lamb Served with Quinoa and Wilted Greens

¼ teaspoon ground cumin

¼teaspoon ground cardamom

¼teaspoon freshly ground pepper

¼teaspoon ground ginger

Pinch cayenne pepper

¼teaspoon cinnamon

1½ teaspoons sea salt

2 garlic cloves, minced

4 cups steamed mustard greens or kale

2cups cooked quinoa

In a small bowl mix the spices with the sea salt.

Pat the garlic all over the lamb chops, then sprinkle them with the spice mixture.

In a large skillet, heat the vegetable oil. Add the chops and cook over moderately high heat, turning once, for about 6 minutes for medium-rare.

Transfer the chops to two plates, garnish with the parsley and mint. Serve the quinoa on the side.

VEGETARIAN MEALS

Macro Bowl with Rice or Quinoa and Ginger-Miso Dressing

2 (2-inch) wedges of kabucha squash, seeds removed

1cup of cauliflower florets

2baby bok choys, cut into 4 lengthwise, or 2 cups other greens (kale, collards, Swiss chard)

2 cups cooked quinoa or brown rice

2 cups of cooked or canned salt-and additive-free adzuki beans

1 cup soaked hijiki or wakame seaweed

Fresh cilantro leaves (for garnish)

1-inch piece of ginger

¼ cup white sweet miso

Juice of 1 lemon

¼ cup olive oil

1 teaspoon of agave if a sweeter taste is desired

Place the kabucha squash in a steamer or saucepan with a steaming rack set over boiling water; steam for 3 minutes.

Arrange the remaining vegetables, so you can assemble bowl nicely, in the steamer for about 3 minutes.

In individual serving bowls, arrange the beans, the rice or quinoa, the greens, and squash pieces pointing in four directions.

On top place the hijiki or wakame. Garnish with sprouts or fresh cilantro leaves just for color.

To make the ginger-miso dressing, in a food processor blend ginger, garlic, miso, lemon juice, olive oil, and agave, if used. If desired, add a little water for a thinner consistency.

Serve the dressing on the side.

Hijiki and wakame seaweed can be found in your supermarket’s Asian section or in an Asian market or a health food store.

Tri-Salad Platter of Hummus, Tabbouleh, and Marinated Kale

Heap half of each of the following salads on a plate and serve with cucumber and carrot slices

Hummus

1 cup cooked chick peas, drained

¼ cup tahini

Juice of 1 lemon

¼ teaspoon salt

¼ teaspoon ground cumin

1clove garlic

2tablespoons olive oil

Sea salt to taste

Paprika to garnish

Place all ingredients in a food processor and process for 2 minutes. Add ¼ cup or more water if necessary. Season. Place in bowl and sprinkle paprika on top.

Quinoa Tabbouleh

¼ cup currants

¼ cup chopped raw almonds

½ cup diced carrots

¼ cup chopped mint

¼ cup scallions diagonally cut thinly

¼cup chopped parsley

¼ cup lime juice

½ teaspoon ground cumin

½ cup olive oil

Mix all ingredients in a bowl and let sit for 20 minutes before serving to allow flavors to blend.

Marinated Kale with Radish and Pine Nuts

2 cups shredded lacinato (dark-green) kale, ribs removed

4 radishes, quartered

Juice of ½ lemon

Sea salt

In a bowl combine all ingredients and marinate.

Lentil Salad

½teaspoon cumin

¼ teaspoon turmeric

1 tablespoon ginger, freshly grated

1 clove garlic, crushed

Juice of 1 lime

¼ cup pineapple, diced small

¼ cup olive oil

½teaspoon sea salt

1 cup zucchini, diced

1cup cucumber, diced

¾ cup carrots, diced

¼ cup cilantro leaves, pulled off stems and chopped

¼ cup scallions

2cups salad greens, washed and dried

Place dried lentils in 3 cups water and simmer, covered, for 30 minutes.

When tender, remove from heat and drain.

Set aside to cool.

To make the dressing, place cumin, turmeric, ginger, garlic, lime juice, olive oil, and sea salt in a glass jar with lid and shake vigorously. Or place all ingredients except pineapple in a food processor and process until smooth. Add pineapple last so the dressing is chunky.

To assemble the salad, place the lentils and all the vegetables, except the greens, in a bowl.

Add dressing, mix well, and let sit for 5 minutes to allow the flavors to blend.

Serve on top of the greens.

Big Green Salad

½head romaine lettuce, leaves washed, dried, and torn into bite-size pieces

1 bunch of arugula, washed and dried

Dandelion leaves, washed and dried

1 carrot, shredded

6 radishes, cut into 4 pieces each

1 cucumber, cut into 4 pieces lengthwise, then cut into ½-inch chunks

1 avocado, cut into slices

Handful of sunflower sprouts

3 scallions, sliced thin

¼ cup soaked almonds, chopped

1 clove garlic, crushed

Juice of ½ lemon

Fresh thyme, basil, and parsley, chopped fine

½cup grape-seed oil

Salt and pepper

To make the dressing, put the lemon juice, garlic, agave syrup, herbs, and grape-seed oil into a glass jar with screw-top lid and shake vigorously.

Season with salt and freshly ground pepper.

In a large bowl toss the greens, carrots, radishes, scallions, and cucumber with the dressing.

(You can use individual plates if you choose.)

Decorate with the avocado, sprouts, and almonds.

If desired, you may add 2 ounces of shrimp or chicken per portion.

Soaked almonds are easier to digest. To soak almonds, cover in pure water and leave for at least two hours or overnight.

Thai Vegetable Salad Wraps with Almond Sauce

½lemon juiced

1 teaspoon of apple cider vinegar 1 clove garlic

1 teaspoon nama shoyu or wheat-free tamari

Pinch of cayenne

1/3 cup pure water

Nori sheets cut into strips ?-inch thick by 2 inches wide

½ shredded Napa cabbage

1carrot, shredded

2scallions, thinly sliced

6 snow peas, thinly sliced

1 cucumber, peeled, seeded, and thinly sliced

To make almond sauce, blend together almond butter, ginger, lemon juice, apple cider vinegar, garlic, and nama shoyu or tamari until creamy. Add more water if too thick.

Wash lettuce leaves and set aside to drain.

Combine remaining ingredients except nori in a bowl.

Into each romaine leaf put about one-quarter of the mixture and roll up.

Drizzle with 1 tablespoon Spicy Almond Sauce per wrap.

Garnish with cilantro leaf and strips of nori or thinly sliced almonds.

Serve on a platter.

Adzuki Beans and Brown Rice

1 cup dry adzuki beans, soaked for 2 hours (or use additive-free canned beans)

¼ red onion, diced

½ cup diced celery

1 cup diced butternut or kabucha squash

1 leaf kombu, rinsed well

1 cup brown rice, soaked

½ cups cold water

Heat olive oil in a medium-size pot.

Sauté the onions, celery, and carrots.

Add adzuki beans and kombu and 3 cups water.

Bring to boil, reduce heat, and simmer for about 40 minutes or until beans are tender.

Set aside to cool.

Place the rice in a pot.

Cover and simmer until the water is absorbed, about 30 minutes (check on it periodically).

Place a scoop of rice in the middle of a bowl. Ladle the adzuki beans over it.

Garnish with fresh herbs.

The kombu seaweed adds minerals and nutrients; you can also use wakame.

Vegetarian Nori Rolls with Nut “Rice”

1 cup walnuts, soaked in pure water for 2 hours

¼ red onion

Chopped fresh herbs

1 carrot, cut into very thin strips

1 cucumber, peeled, seeded, and cut into thin strips

½ avocado, cut into strips

¼ red cabbage, finely shredded

Sprouts

Wheat-free tamari

Wasabi

Fresh ginger

To make the “rice,” place the sunflower seeds, walnuts, onion, and herbs in a food processor. Process for 2 minutes, or until nut mixture has the consistency of rice. Set aside.

Thinly slice the ginger and marinate in vinegar and water.

Take a sheet of nori and spread one-fourth of the rice mixture onto it.

Lay carrot, cucumber, red cabbage, avocado, and sprouts over it.