It just wouldn’t be the holidays without the rich delectable food that’s as synonymous with the season as trees and twinkling lights. So it’s no wonder that everyone’s looking to detox from too many holiday cookies and pies. But there’s a much more pleasant way to do so that doesn’t involve colonics or cleanses, and you don’t have to wait ‘til the new year to begin. A new cookbook, “Foodtrients: Age Defying Recipes For a Sustainable Life,” by Grace O hit shelves this week and is full of delicious preparations using good for you ingredients such as tumeric, flax seed, green tea and buckwheat. The book is loaded with gorgeous photographs and makes a fabulous holiday gift for the foodies in your life. Here, take a peek at some of O’s recipes — full of nutritious superfoods — to jumpstart your health kick without sacrificing flavor.
Green tea noodles
- 2 cups brewed green tea
- 3 oz. soba noodles
- 1 recipe Tangy Ginger Dressing (see below)
- 1/2 cup shelled cooked edamame (soybeans)
- 2 Tbs. chopped scallions
- Black or white sesame seeds as garnish
Bring the green tea to a boil in a small stockpot. Add the soba noodles and cook for 3–4 minutes or according to package directions. Drain.
In a large bowl, toss the noodles with Tangy Ginger Dressing. Add the edamame and scallions. To serve, divide between two bowls and garnish with sesame seeds.
Tangy ginger dressing
Yields about ¼ cup
- 1 Tbs. grated gingerroot
- 1 Tbs. soy sauce
- 1 Tbs. mirin (seasoned rice wine)
- 1 Tbs. sesame oil
- Dash of pepper
Combine all the ingredients in a container with a tight-fitting lid and shake until well blended.
Quinoa tabbouleh on pita
- 1⁄2 cup quinoa
- 1⁄2 tsp. kosher salt dissolved in 1 cup water
- 2 cups finely chopped parsley
- 1⁄2 cup diced plum tomatoes or halved grape tomatoes
- 3 Tbs. chopped scallions
- 4 Tbs. olive oil
- 2 Tbs. lemon juice (about 1 lemon)
- Sea salt and ground pepper to taste
- Pinch of sumac
- 3 whole-wheat pita rounds
Combine the quinoa and salted water in a saucepan and cook, covered, over medium-high heat for 20 minutes. Allow to cool.
Toss quinoa with the parsley, tomatoes, scallions, 3 Tbs. of the olive oil, lemon juice, salt, pepper, and sumac.
To make the pita rounds, preheat oven to 400 degrees. Brush pitas with the remaining 1 Tbs. olive oil. Cut pitas into triangles, wrap in foil, and toast in the oven at 400 degrees for 10 minutes.
Meatloaf with flaxseed
- 1 lb. grass-fed ground beef, divided
- 1⁄2 cup flaxseeds
- 2 1⁄2 cups bulgur wheat
- 2 cups water
- 11⁄2 tsp. sea salt
- 1 Tbs. ground cumin
- 1⁄4 cup tomato paste
- Up to 5 Tbs. water
- 2 Tbs. canola oil
- 1 cup diced onion
- Sea salt and ground pepper to taste
- 3 oz. pine nuts
- Pinch of flaxseeds
- Lemon wedges as garnish
To make the meatloaf, place half of the ground beef in a food processor and mix to a paste. Refrigerate until needed in step 3.
In a large bowl, combine the flaxseeds, bulgur wheat, water, salt, and cumin. Let stand until all the water is absorbed, about 30 minutes. Set aside.
Preheat oven to 350 degrees. Combine the tomato paste and the flaxseed-bulgur mixture and mix thoroughly with your hands. Add the ground beef paste and mix thoroughly with your hands. If needed, add up to 5 Tbs. of water to achieve a smooth texture that hangs together and doesn’t crumble.
To make the filling, heat the canola oil in a sauté pan over medium-high heat. Add the remaining ground beef, onion, salt, and pepper and cook until the meat is browned, about 7–10 minutes. Cool and fold in the pine nuts.
To assemble, spread half the meat-flaxseed bulgur paste into a greased 9" x 11" baking dish, preferably a glass Pyrex pan. Add the ground beef and pine nut filling. Top with the remaining paste by making the paste into a very flat patty and laying it on top of the ground beef.
Cover pan with foil and bake at 350 degrees until meatloaf is well done, about 30 minutes. Remove foil and brown for 5–10 minutes.
To serve, cut meatloaf into 3-inch squares, sprinkle with flaxseeds, and garnish with lemon wedges.
Potato kale soup
- 1 peeled and cubed Idaho potato or 2 rose potatoes
- 1/2 tsp. kosher salt dissolved in 4 cups water
- 1/2 tsp. caraway powder
- 1 tsp. chopped garlic
- 1/4 tsp. dried marjoram
- 2 Tbs. cornstarch dissolved in 1/4 cup cold water
- 2 cups chopped kale, stems removed
Place the potatoes, salted water, caraway powder, garlic, and marjoram in a large saucepan or Dutch oven. Boil until potatoes are soft, about 15-20 minutes, skimming foam occasionally.
Stir in the cornstarch mixture and cook until the soup thickens slightly, about 1 minute.
Add the kale and cook until leaves are softened, about 5-10 minutes. If you like your kale a bit crunchy, cook it for only a few minutes. If you like it softer, cook it longer.
Get more tips and recipes for seasonal eats at Made By Michelle.