3 Delicious Holiday Detox Recipes
Cookies and pies and ham and stuffing. Cocktails and wine and even more cocktails. If this is how your holiday sounded, you’re certainly not alone. The last couple months brought the types of indulgences we all love and enjoy, but we also know we can’t eat and drink like that on a regular basis and continue to look and feel healthy. January is always rife with promise for the new year, but we believe taking things one day at a time always brings more success in the end. Two weeks ago, we delivered some expert advice from our favorite fitness trainer and guru Will Torres on how to get fit in 2014. But we all know it takes two to tango – exercise AND healthy eating are a packaged deal. So we found three delicious recipes to help you detox from the holidays. We promise they are easy to make and taste awesome too.
Orange-Date Muesli with Coconut and Cacao Nibs
From Bon Appétit
2 teaspoons unsweetened flaked organic coconut
1/2 orange, peeled and chopped (about ½ cup)
2 tablespoons fresh orange juice (squeezed from second half of orange)
1 Medjool date, pitted, finely chopped
1/2 cup plain low-fat Greek yogurt
1/3 cup old-fashioned oats
1 teaspoon cacao nibs
1. Preheat oven to 350°. Spread out coconut on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes. Transfer to a plate.
2. Stir together chopped orange, orange juice, date, yogurt and oats. Cover and chill overnight. Just before serving, top with cacao nibs and toasted coconut.
Saffron-Scented Vegetable Couscous with North African-Spiced Halibut
1/3 cup olive oil
2 cloves garlic, presed or minced
1 tablespoon lemon juice
1/2 teaspoon salt
2 teaspoons paprika
2 teaspoons ground cumin
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 pound halibut
2 tablespoons olive oil, divided
1 bulb fennel, trimmed and cut into bite-sized wedges
1/2 small cauliflower, cored and broken into bite-sized florets
2 cups Israeli couscous (also called pearl couscous)
1 pinch saffron
1/2 teaspoon salt
1/4 cup green olives, quartered
1 handful parsley, roughly chopped
1 handful cilantro, roughly chopped
1 lemon, cut in wedges
1. Preheat the oven to 350 degrees.
2. Assemble the halibut marinade: in a bowl large enough to accommodate the halibut, mix together the olive oil, garlic, lemon juice, salt and spices. Taste, adding more salt if desired. Add the halibut, spooning the marinade over the top. Marinate at room temperature for 30 minutes (the marinade has citrus, so you don’t want to over-marinate for fear of mushy fish).
3.When the fish has marinated, transfer it into a baking dish. Scrape out any remaining spice paste from the marinade dish and spread thickly on top of the fillets. Bake until the fish is done and flakes easily, 25-30 minutes.
4. While the halibut is baking, prepare the vegetable couscous. Heat a large pot over a high heat. Add 1 tablespoon of the olive oil, then add the fennel and cauliflower. Sprinkle with salt. Cook, stirring occasionally, until the vegetables begin to caramelize and develop light brown spots. Add a few tablespoons water and cover to steam, stirring occasionally, until the vegetables are tender (2-5 minutes). Remove from pot and place in a large serving bowl.
5. In the same pot, add the remaining tablespoon olive oil. Add the couscous and cook, stirring occasionally, until the couscous toasts and darkens slightly (just a couple minutes). Add 2 1/2 cups water, crumble in the saffron and add the salt. Bring to a boil, cover and lower the heat just enough to maintain a simmer. Cook until the water is absorbed and the couscous is tender, about 10 minutes.
6. While the couscous is cooking, assemble the remaining ingredients. Add the olives, parsley and cilantro to the serving dish with the cooked cauliflower and fennel. When the couscous is done, tip it into the bowl with the herbs and vegetables and toss well. Scoop the couscous onto plates and top with the marinated halibut. Serve with lemon wedges.
2 tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick
1 quart homemade turkey stock (or homemade or store-bought chicken stock)
1 bunch green onions (green top parts only) chopped
1 3-inch chunk of ginger, sliced and smashed with side of knife
1 teaspoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
1-2 cup kale, chopped into bite-sized pieces
1/2 pound cooked turkey breast, shredded
1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
1-2 tablespoon cilantro, chopped- for garnish (optional)
1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
Sriracha chili sauce to taste
1. To toast the spices, heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
2. In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
4. Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.
5. Add the shredded turkey and cellophane noodles. Allow to sit for a few minutes while the noodles soften.
6. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
7. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.