Monday, January 3, 2011

Gypsy's Two Week Detox...with Good Food.

Gypsy Slow Down

I had a wonderful (white!) Christmas. I also had more glasses of champagne than I can count. And I sampled every rich and savory dish at the party. (Miraculously I didn't gain weight, but this is all thanks to "the shred" workout and not my metabolism).The holidays are over and now I'm lacking energy and pep. Plus, the late nights and interacting with lots of people (germs) have given me a cold.

So I have been inspired to participate in a detox. To gain back energy and give my body a break, a chance to rejuvenate. There are many detoxes out there, but I'm not interested in drinking just green juice for the month of January nor some kind of colon attack. My detox is inspired by BonAppetit. They call their detox "A Food Lover's Cleanse." For them, this means making dishes that taste yummy but are devoid of some rich ingredients and full of whole foods with lots of vitamins.

I need to put a spin on their detox, so mine will be different. I can't cook dishes like beet soup and expect that to be all I eat at a meal (Ok, I can't expect Witt to be happy just eating beet soup and that's all at a meal...) and I won't stick with it for more than a week if everything is bland. So I've gotten some ideas from various cook books I received over the holidays (Cheers to Tyler Florence and Mireille Guiliano) and I'm putting my own spin on them and including some dishes from my own repertoire.

I hope to share these recipes every day after I've made them on this blog. Maybe you want to include them in your January diet and experience a semi-cleanse...or go all out with me.

And is the first day of Gypsy's Two-Week Detox:

January 3rd, 2011

Avoid: Alcohol, Red Meat, Dairy (except yogurt), White Flour and Sugar.

Breakfast: Frozen berries smoothie with plain organic yogurt and a teaspoon of vanilla and Stevia.

Lunch: Roasted Veggies (any veggies will do, I used broccoli and an onion roasted in a bit of olive oil and garlic) on a bed of lettuce with cashews and champagne vinaigrette (I like Girard's brand) and a half a lime squeezed over the salad.

Dinner: Salmon With Leeks and Asparagus En Papillote and Green Beans with Garlic and Soy Sauce

Gypsy Slow Down

Green Beans with Garlic and Soy Sauce:

1 pound fresh snap green beans
1 tablespoon sesame oil
1 or 2 cloves garlic, minced
2 tablespoons soy sauce

Snap ends off of green beans. In large saute pan, saute green beans with garlic and sesame oil until tender, about 7-10 mins. Add soy sauce to taste. (Tip: To avoid garlic getting too brown, add after green beans have been cooking about 7 minutes).

Salmon with Leeks and Asparagus (adapted from"The French Women Don't Get Fat Cookbook" by Mireille Guiliano):

Mireille Guiliano's recipes are amazing and very french; simple and flavorful. I mixed up some of the flavors and herbs but the technique is hers and I think the parchment paper is a brilliant way to seal in all the moisture and deliciousness of this citrisy dish.

Serves two:

2 clementines
1 lime
1 tablespoon sesame oil
1 cloves garlic, minced
1 medium carrot, peeled and grated
1 leek, white parts only
8 asparagus stalks, cut in half
2 (5-to 6-ounce) salmon steaks
Salt and Pepper
2 stalks leafy fresh cilantro
small bunch fresh dill

Parchment paper

Preheat oven to 400 degrees

Cook rice according to directions and set aside.

Peel clementines and place in small pot of water. Boil for three to five minutes. Drain and keep juice. Peel the tough parts of the membrane from the clementine slices and add to juice, mashing slightly. Add sesame oil and boil for another minute or two.

Gypsy Slow Down

Place 2 large rectangles of parchment paper on surface area. Brush both sheets with some sesame oil. Cut tough ends off of asparagus. Cut leeks length-wise and then in half. Place half asparagus on the parchment paper and top with half of the grated carrots. Place half of the leeks on top of carrots and end with a salmon steak. Top with one stalk cilantro (mostly the leaves) and a small amount of dill. Squeeze half the lime over the salmon, saving some for the other one. Pour half the juice (If most of the juice cooked out, add water to clementine mixture. Pour at least half a cup of liquid over each salmon) with clementines over the steak and quickly fold up parchment paper. . Repeat with other parchment paper. (Tip: To keep parchment closed tight, fold ends under the salmon so the weight keeps the paper flat).

Gypsy Slow Down

Bake 18 to 20 minutes.
Serve immediately over a bed of rice on each plate. Gently open parchment paper and slide salmon and veggies off the paper and onto the rice, making sure all the juice gets on the rice as well.

Gypsy Slow Down

Happy New Year!

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