The Malibu Beach Recovery Diet™: Summer 2011 recipes
I first blogged about our amazing Malibu Beach Recovery Diet™ several months ago, and the impact it has – together with yoga, food supplements, and therapy — on the way our clients look (healthy in no time at all) and feel (clear-headed and able to greatly benefit from therapy). This diet of light but elegant meals represents a life style change for people suffering from alcoholism, street drugs, prescription drugs, and (recently) designer stimulants. It is specifically designed to raise the chronically low dopamine levels of addicts — naturally, without the use of chemicals (pills).
We provide all the tools, through cooking classes and an online cookbook, so that our clients can continue to follow this easy and delicious diet when they graduate.
We all know that if you have diabetes, high blood pressure or high cholesterol you can change the numbers by changing your diet and exercise program. I believe, after watching the transformation our clients go through in just the first week of treatment, that this same principle also applies to addiction. After graduating from MBRC most alumni stay sober if they continue to follow our diet, do at least half an hour of yoga each day, take SynaptaGenX (the very effective supplements created by Dr. Kenneth Blum and his team), and become part of a 12 Step Fellowship.
Back to the Malibu Beach Recovery Diet. Now we are in summer and there are wonderful fruits and vegetables at the Malibu Farmer’s Market each Sunday, which means it is time to share some additional recipes. Chef Cyril does not use recipes, so the first is mine. The second comes from Chef Mitch Ellis who. though not trained in France, now teaches cooking every Sunday at Malibu Beach Recovery Center. Mitch apprenticed under Chef Richard Overholt at Judy’s Chelsea and Duane Park in New York and with Chef Sergio Galvao at The Sanctuary in Malibu. He finds cooking to be “deeply meditative and a source of great joy.” Our clients love him. His vegetable souffle recipe is reasonably easy to make, and something clients can be proud to serve to friends and family.
NOTE: Alumni and Families – you can find many fabulous receipes in our online cookbook. Just email email@example.com for a login and password.
(Click Continue Reading for the recipes)
Summer Watercress Salad with Shrimp and Citrus
Light and zesty main-dish salad, full of bright colors, takes advantage of all the citrus fruits now in season.
1 1/4 pounds jumbo shrimp, peeled and deveined
2 navel oranges
2 blood oranges
1 pink grapefruit
1/2 cup thinly sliced red onion
1 tablespoon chopped fresh mint
2 cups trimmed watercress (about 1 bunch)
10 kumquats, seeded and thinly sliced (optional but fun)
1 avocado, diced
To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
To prepare salad, add shrimp to large saucepan of boiling water. Remove from heat, and let stand for 5 minutes or until shrimp are done. Drain and rinse with cold water; drain.
Cut a 1/4-inch slice off top and bottom of oranges and grapefruit. Cut away peel so no white pith remains. Cut fruit crosswise into 1/4-inch-thick slices, and discard any seeds. Cut each grapefruit slice into quarters. Arrange fruit on a serving platter. Drizzle fruit with 2 tablespoons vinaigrette.
Combine shrimp, onion, mint, avocado, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit.
Combine remaining vinaigrette, watercress, and kumquats, tossing gently to coat. Arrange watercress mixture over shrimp mixture. Serve immediately.
Chef Mitch’s Vegetable Soufflé
This is great for lunch or a light supper. Pair it with a green salad and a hearty whole wheat baguette and you’ve got an elegant meal which is sure to impress without too much trouble. Look for vegetables in season. Steamed cauliflower or broccoli are lovely in winter, sautéed zucchini works well in summer. If using spinach, be sure to drain thoroughly. Frozen spinach works really well, just thaw and squeeze in a dish towel to remove excess liquid.
8 egg whites
6 egg yolks
2 tablespoons butter (plus extra for soufflé dish)
2 tablespoons whole wheat flour
2 cups whole milk
1/8 teaspoon grated nutmeg
dash of hot sauce
1 cup cooked, chopped vegetable.
½ cup grated parmesan cheese
salt & pepper to taste
Preheat oven to 375 degrees
Smear soufflé dish with butter, then coat inside with grated parmesan. In a medium saucepan, melt butter then add flour and cook one minute over medium heat. Add milk, nutmeg and hot sauce and cook stirring constantly until sauce thickens to the consistency of elmer’s glue. Add egg yolks one at a time, stirring vigorously. Remove from heat.
Stir in cooked vegetable. Beat egg whites to soft peaks. Stir ¼ of egg whites into vegetable mixture. Gently fold lightened vegetable mixture into remaining egg whites. Pour into prepared soufflé dish and place into 375 degree oven.
Cook for 15 minutes at 375, then reduce heat to 350 and cook for another 25 minutes.
Remove from oven when soufflé has risen but is still a little jiggle-ly in the middle