Malibu Beach Recovery Diet: Quinoa and Mango Salad, Salmon Teriyaki with Grapefruit Sauce, Roasted Pear Crumble
Phewww… the Holidays are over. Along with our waistline, our energy is gone out the window. And yet, we are eager to embrace the renewed interest in what is to come, as well as to put to the test all the good resolutions we have promised to uphold for this new year.
This is time for clarity, for conciseness, for a minimalist approach to cooking the foods that our body craves after the indulgence of the holidays, this is time for easy to make recipes that let the ingredients shine and blossom.
The markets are still rich with winter products. Many varieties of pears are actually at their peak and ready to dispense their juicy sweetness, both in salads and in desserts.
Because the weather is harsher than usual and to sustain the rejuvenation that our bodies are preparing for, we should be intent on absorbing as many anti-oxydants, vitamins and minerals as possible. Oranges, squash, persimmons, salmon, kale, pomegranate seeds, nuts and avocados are all fabulous products to incorporate in one’s diet at this time. Proteins can be a little heartier with the addition of quinoa, beans and rustic grains to add a slow burning carbohydrate complex to the necessary protein that our body requires.
By being attentive to what our body requires, you enable it to burn fuel better and be more productive in extracting the ingredients it needs to function, speed metabolism and regenerate its main organs’ functioning to the utmost and best condition possible.
Like athletes know exactly when to dose carbs and proteins according to the demand on their physical bodies, we can, as well, provide our body with the best possible nutrition at the right time and watch it glow, prosper and thrive in a totally exquisite way.
To your health and prosperity, Happy 2014!
Click Continue Reading for this month’s recipes
Serves 4-6 as a main course, 6-8 as a starter
1 cup regular, red or black quinoa, rinsed well in a strainer
2 cups water
1 large red onion, halved stem to root and slivered
1 can black beans, rinsed and drained
2 cups micro greens– if not available, mesclun, spring or baby greens are fine
3 tablespoons chopped cilantro
1-2 avocados, halved, pitted and sliced
1 tablespoon olive oil
salt and pepper, to taste
3-4 teaspoons lemon juice
3-4 tablespoons olive oil
1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger)
salt and pepper, to taste
Preheat oven to 400 degrees.
Cook the quinoa: In a saucepan, bring quinoa and water to a boil. Reduce the heat to a simmer, cover and cook until most or all of the water is absorbed, about 12-15 minutes. The little “tails” should pop free from the grain and it should still be pretty chewy. If any liquid remains, strain the quinoa. Rinse it under cold water to stop the cooking process, then continue to fluff it every so often while preparing the other ingredients.
Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes. Resist stirring until they begin to brown, then stir occasionally; not too much or they will not brown as nicely. Remove when they are soft and nicely colored. Let cool.
Pit and dice mangoes. Try to squeeze out some of the juices from the fibrous part surrounding the pit before discarding it. Add it to the diced mangoes
Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste.
Assemble the salad: Mix the quinoa, mango (and juices), black beans, and cilantro together. Spread the micro greens on a large plate and layer the quinoa mixture over the greens. Top with the roasted onions and the avocado slices. Drizzle the dressing over the salad and serve.
2 cups grapefruit segments plus their juices
1 tsp wasabi powder
3 cups fennel bulb, sliced with a mandolin across the grain
12 oz. boneless, skinless salmon fillet, cut into 4 equal portions
4-6 Tbsp. low-sodium teriyaki sauce
In a bowl, combine the grapefruit pieces with the juices, wasabi and fennel slices.
Spray or coat a large nonstick skillet with olive oil and place over medium-high heat. Season salmon with salt and pepper to taste. Place salmon in hot skillet and cook until it begins to almost brown on one side, about one minute. Flip pieces and cook until almost brown on the other side, about one minute.
Turn off the heat and add teriyaki sauce to the skillet, turning salmon pieces to coat well. Let stand in skillet until just warmed through, two minutes. Spoon an equal amount of grapefruit mixture into 4 plates, and top each with one piece of salmon and some sauce.
2 ripe but firm Anjou or Bartlett pears, halved, cored
2 tsp plus 2 Tbsp. olive oil
1/4 cup raw almonds or pecan halves, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
2 Tbsp agave syrup
2 Tbsp old-fashioned oats
Pinch of kosher salt
1 Tbsp sesame seeds, preferably black
1/2 cup mascarpone
1 tsp agave syrup
Place racks in upper and lower thirds of oven and preheat to 375 degrees.
Place pears, cut side up, on a small baking sheet, drizzle with 2 tsp. oil, and roast on upper rack until soft 20-30 minutes. Let cool slightly.
Meanwhile, toss almonds, pumpkin seeds, agave, oats, salt and remaining 2 Tbsp oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10-12 minutes. Remove from oven and mix in sesame seeds. Let cool.
Whisk mascarpone and agave in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.