Wring Out the New Year: Food Lover's Cleanse is Live!

If you happened to indulge a wee bit too much over the past few days (or the entire month of December), get ready to do some serious "New Year's detoxing" damage control - with delicious food for a fresh start to 2011!  The Food Lover's Cleanse is officially live on BonAppetit.com and you can follow along as writer Sara Dickerman takes the challenge for the next 2 weeks and loses her beloved AM coffee, weans back on bread, pasta and dairy, ditches alcohol and sweets (sans 2-4 drinks and 2 real-deal but small-portioned desserts) per week.  Don't worry, I didn't suck ALL the fun out of eating when working out BA's plan.  What will you be boosting UP on? 

• water (start guzzling for a sure-fired way to kick-start digestion and release toxins)
• citrus fruit (so refreshing and naturally sweet and it bucks any holiday-bloat you're experiencing)
• detoxifying fruits & veggies like beets, celery root, dark leafy greens and more
• super-satisfying and energizing comfort-carbs like bulgur, quinoa, lentils, chickpeas, butternut squash to name a few
• anti-inflammatory healthy omega-3 fats like avocado, olive oil, wild salmon and grass-fed, grass-finished beef (YES beef!)
• dark chocolate -- you love me even more now right?!

With all this and by dropping back your portion sizes a tad, you'll wring out any excess holiday poundage and keep charging ahead into the new year.

And to back up everything we're talking about, check out Mark Bittman's insightful article in Sunday's New York Times - sustainable eating, real food.  Skip the crazy diets and get back into the kitchen, please!  Basic, simple and realistic advice and strategies...that really work.

A few of the recipes in BA's Food Lover's Cleanse just to wet your appetite... 

ultimate winter couscous

vanilla-date smoothie

warm & nutty cinnamon quinoa

photos: BonAppetit.com

September, and a few good side dishes

I don't know if it's something in the gorgeous crisp September air, or the thrill of a new season, but the creative energy is flowing these days.  And thankfully, is directing me right into my kitchen.  I whipped up a few new side dishes for a dinner with friends last week celebrating the Jewish New Year.  New year, fresh flavors and colors with a little mystery and flair thrown in for fun.  So, for your viewing/cooking pleasure...

Quinoa with Pomegranate, Apple & Scallions 

*As I've mentioned before, quinoa is an exceptional source of whole grains and a quality source of plant-based protein.  If you're looking for an energy-dense, nutrient-packed, good-for-you carb, look no further. 

Serves 8

2 cups quinoa

seeds from 1 pomegranate*

4 to 5 scallions, chopped

2 tart apples, diced

juice from 1 lemon

salt to taste

freshly cracked black pepper

3 tablespoons Dijon vinaigrette (recipe follows)

vinaigrette 

1 teaspoon shallot, minced

1/2 teaspoon Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

salt and pepper to taste

Combine quinoa with 4 cups of salted water.  Bring to a boil, reduce heat to a simmer, cover and cook for about 20 minutes.  Fluff with a fork, remove from heat and allow to cool for 5 minutes.
Toss cooled quinoa with pomegranate seeds, scallions and diced apple.  Season with lemon juice.  For the vinaigrette, whisk together shallots, mustard and vinegar.  Slowly and continuously, whisk in olive oil.  Season with salt and pepper.  Drizzle dressing over quinoa and mix well.
*To easily remove the seeds from a pomegranate without permanently staining your fingers a vibrant shade of magenta, cut the pomegranate in quarters and place them in a bowl of water.  With your fingers, remove the seeds in the bowl.  Water works magic!

Green Beans with Toasted Breadcrumbs, Lemon Zest & Hazelnuts

*who knew, those little delicious hazelnuts are packed with heart-healthy antioxidants!

serves 6 to 8

1 ½ pounds green beans, trimmed

2 slices crusty day-old whole wheat bread, smashed to tiny pieces

1 teaspoon butter

2 teaspoons extra virgin olive oil

1 garlic clove, minced

zest of 1 lemon

1/3 cup toasted hazelnuts, halved

In a large pot of boiling water, blanch the green beans for 2 minutes and transfer to a bowl of water and ice to stop the cooking process and keep the beans nice and crisp and emerald green.

In a small saute pan, heat the butter over medium-high heat and add bread crumbs, toast for 3 to 4 minutes and set aside.  

Heat a large saute pan over medium-high heat, add olive oil and garlic, cook for 1 minute.  Add in lemon zest and green beans, saute for 3 to 4 minutes.  Add in hazelnuts and toasted breadcrumbs, toss and serve.