Skip to main content

January Detox Dishes

It’s January. Now all the final remnants of turkey are gone and the last beer has been drunk, its time to fix up and shake off those ‘soft’ bits with some seriously healthy, seriously tasty food. To make this gruelling prospect as easy as possible- and to avoid any potential rabbit food disasters- The Manual caught up with three progressive eateries from around the globe to bring you three delicious dishes that won’t pile on the pounds. Happy Manuary detoxing.

Caramelized Brussels Sprouts Salad by The Dalloway, NYC
“This dish combines healthy eating with delicious flavors, and manages to highlight the quality of the ingredients. The overpowering bitterness people tend to associate with brussels sprouts is cut by the sweetness of the grapes, allowing the flavor to really shine through. It’s a light and healthy salad that will fill you up without weighing you down.” – The Dalloway

To serve four-

1 cup Quinoa
2 cups red grapes, quartered
2 cups brussels sprouts, quartered
2 whole peeled shallots, sliced thinly
1 bag baby arugula
2 tbsp olive oil
Salt and Pepper to taste

1. To start, thoroughly rinse quinoa (at least 5 minutes, until water runs clear). Cover with 2 cups of cold water in small saucepan and bring to simmer. Reduce heat and cover until all the water has been absorbed and the quinoa is cooked through (about 20 minutes). Leave to cool.

2. Toss brussel sprouts and shallots with olive oil, season with salt and pepper, and spread out on baking sheet. Cook in oven at 400°C for 15 minutes, or until well caramelized and cooked through. Leave to cool.

3. To serve: mix arugula, grapes, quinoa, shallots and brussel sprouts together in mixing bowl. Drizzle with high quality olive oil (to give an extra burst of flavor, use truffle oil), and season to taste with salt and pepper. Serve and enjoy.

Lorena salad by Sodo, London

“This is a great salad for this time of year as it’s hearty, full of antioxidants, vitamin A, iron, good oils and a combination of carbohydrates to keep you energised.  It can be enjoyed cold or with the squash, beans and pine kernels heated. You could even replace the spinach with curly kale if you really wanted to maximise the seasonal varieties.” – Sodo

To serve one-

40g spinach
80g butter beans, tinnned is ok or soak and cool yourself
50g crumbled feta
Sprig of rosemary, leaves chopped up
10g toasted pine nuts
1 roast butternut squash, 1cm cube chunks roasted in oven for 20-25 minutes at 180°C (or until golden brown)
Drizzle of extra virgin olive oil

1. Place all the ingredients in a bowl drizzling the olive oil over at the end.

2. Toss a few times to mix up. The olive oil should glaze the leaves and encourage the rosemary, pine nuts and feta to stick to it.

3. As a general format for its creation, pour out onto the plate/bowl so the spinach creates a bed for everything else, but feel free to experiment!

Hot Smoked salmon salad by Cucina Urbana, San Diego

“This dish is a refreshing option that perfectly melds flavors, temperatures and textures into a delicious and healthy dish. Smokey, salty and sweet notes blend in a way that is complementary and not overpowering, and the colors of the dish make for beautiful presentation; it’s always a crowd pleaser.” – Cucina Urbana

To serve six-

Salmon brine:
1 qt purified water
1 qt ice
¼ c brown sugar
¼ c salt
2 ea star anise
2 ea cloves
3 ea bay leaf
12-3 oz pieces of salmon fillets (skin on if you prefer)

1. Bring water, brown sugar, salt, star anise, cloves, and bay leaf to a boil for 5 minutes to allow the flavors to come together.  Take off of the stove and allow to cool for a couple of minutes, and then add the ice to it.  When the brine is completely cold pour it over the salmon fillets.  Cover and refrigerate for 24 hours.

2. The next day remove from the brine and place on a dry towel and pat dry.  NOTE: If you do not have a smoker you can use a pan with a perforated pan on top.

3. Spray the perforated pan with pan spray and place the salmon fillets skin side up.  Soak wood chips in water for 20 min and place them in the pan below.  Place the pan with salmon on top and cover with foil.  Place on a medium flame and once the chips have started to smoke let them go for 10 to 15 min.  Remove and allow to cool.

Gala apple agri dulce:

½ qt rice wine vinegar
½ c orange blossom honey
½ c small diced shallots
2 tsp chopped tarragon
2 tsp chopped parsley
salt to taste

Mix all of the ingredients in a small mixing bowl and set aside for at least 1 hour, and up to 2 weeks.

Walnut chardonnay vinaigrette:

1/2 c chardonnay
1/2 c champagne vinegar
1/2 c candied walnuts
¼ c chopped shallots
1 c blended oil
salt to taste

Start by reducing the chardonnay over low heat to 1/3 its volume, and allow to cool.  In a food processor, mix the chardonnay, vinegar, shallots, and candied walnuts.  Slowly add the oil a little at a time.  When all of the oil is emulsified, season and taste, and season again if needed.

To plate:

Warm the salmon just a bit in a 325 degree oven.  Toss some salad greens with the chardonnay vinaigrette and season with salt.  Place the greens and the salmon next to each other on a plate.  Slice some gala apples very thin on a Japanese mandolin, or with a knife. Toss with the agri dulce and season.  Place the apples on top of the salmon fillets. Drizzle with a small amount of the left over vinegar. Top the salad with some toasted walnuts and enjoy..

Editors' Recommendations

Jodie Kharas
Former Digital Trends Contributor
Jodie Kharas is a style, art and culture writer who lives in London. She has contributed to the online platforms of POP…
How to thicken sauce for just about every dish
Every great dish starts with a great sauce. Here's how to make that happen
Spaghetti Bolognese

Most great dishes have one thing in common -- a delicious sauce. A great sauce can take your favorite plate of pasta or cut of steak to the next level, and a proper sauce is at the heart of all delicious soups and stews.

Mastering the right mix for a creamy sauce is easy, but no matter what you're making, consistency is key. You don't want it too thick, and you definitely don't want it too thin. Making sure you get the perfectly luscious, not-too-liquidy consistency can be done with a few tricks. Here are the best tips on how to thicken sauce and stir up a sensation every time.

Read more
This secret pantry staple is the key to delicious Thanksgiving side dishes
Wow your guests with this simple tip
Thanksgiving table

Every family has its own Thanksgiving "secret ingredient," the one thing they do a bit differently when it comes to flavoring the many Thanksgiving side dishes. In my home growing up, that ingredient was Kitchen Bouquet. I'll be honest with you - I still don't fully understand this ingredient, but that familiar yellow label puts me in the spirit of falling leaves and pumpkin pie every single time I see it. For my generation, time will undoubtedly tell that the secret Thanksgiving ingredient in every millennial's pantry is Better Than Bouillon.

This clever little flavor paste is marketed as a stock-maker, which it is. Stir it into some hot water, and bam - instant stock in a wide variety of flavor options. But Better Than Bouillon does so much more than just make stock. Add a spoonful to sauteeing vegetables for an instant flavor upgrade. Stir it into lackluster soups or casseroles that need a lift. Think of this product not just as a way to create delicious stock but as a way to take any boring dish and make it delicious. From Thanksgiving food to otherwise boring weeknight meals, there's always a way to incorporate this trusty little ingredient. And with Thanksgiving dinner just around the corner, these are a few delicious turkey day favorites, made even better with Better Than Bouillon.

Read more
Forget green bean casserole: These Thanksgiving side dishes are healthier than the classics (but still delicious)
Eat healthy and save room for pie
Thanksgiving side dishes with a turkey

As great as traditional Thanksgiving food can be -- sometimes we don't feel so great after. The standard side dishes we know and love at Thanksgiving are full of carbs, which can leave you feeling sluggish and tired afterward. Eating a meal too high in carbohydrates can spike our blood sugar levels, causing a crash after we get home from dinner. The usual culprits are all the classics, such as mashed potatoes, green bean casserole, stuffing, and that delicious cranberry sauce. All in all, this can be bad news for anyone trying to feel their best for next-day Black Friday shopping.

We're here to tell you that enjoying a hearty Thanksgiving meal is possible with healthy twists on the tasty classics. These delicious Thanksgiving side dishes are healthier swaps, yet still equally delicious. Whether you're on a mission to lose weight or simply don't enjoy that sluggish post-meal feeling, we've got you covered. You don't have to put yourself in a food coma in order to enjoy Thanksgiving.

Read more