CLEAN START | Spring | Page 32
MISO IS A GREAT SOURCE of essential vitamin B12 and immune-strengthening zinc. Plus, it delivers big taste and significant health benefits. In the winter, it’s easy to add miso to soups and stews. Come spring, I favor lighter preparations like this one that contrast miso’s taste with the delicate and sweet Marcona almonds and fresh asparagus to highlight the flavors of the season.
Ingredients
2 bunches asparagus
1/4 cup water
3 garlic cloves, minced
2 tablespoons
extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon sweet brown rice miso
1/4 cup Marcona almonds (or whole blanched almonds)
Preparation
To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.
SERVES 4
CLEAN START | Winter | Page 129
YOU’RE GOING TO LOVE THIS SPREAD! Enjoy it as an appetizer or a snack on a rice cracker, thin it with water or orange juice for a savory marinade, or spread it on a rice tortilla, top with sautéed chard and broil for a yummy gourmet pizza.
INGREDIENTS
1 cup dried Turkish figs (about 12)
2 cups water
7 shallots, peeled and thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon grated fresh ginger
Zest of 1 large orange
Juice of 2 oranges
2 tablespoons maple syrup
PREPARATION
Prepare figs by discarding tough stem ends and cutting fruit into halves. Place in small pot over medium-high heat with 2 cups water and bring to boil. Simmer until liquid is reduced to 1⁄2 cup (about 20 minutes). Remove from heat and set aside, keeping figs in liquid.
Over medium heat, sauté shallots in olive oil until very soft (about 15 minutes). Add ginger, orange zest and juice. Stir continuously and sauté 5 minutes longer. Add figs, reduced liquid and maple syrup. Stir to combine and remove from heat. When cool enough to touch, transfer mixture into mixing bowl and gently purée with handheld blender (or food processor) until spread is blended but some figs and onions are still visible. Cover and refrigerate at least 1 hour before serving.
MAKES 2 cups
CLEAN START | Fall | Page 120
THESE MUFFINS, FULL OF MY FAVORITE warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat.
WET INGREDIENTS
1 cup pitted dates
1 tablespoon lemon juice
1-1/2 cups cooked pumpkin purée
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup almond butter
2/3 cup grated peeled apple or applesauce
DRY INGREDIENTS
1/2 cup brown teff flour
1/2 cup chickpea flour
1/2 cup almond meal
1/4 cup potato starch
1/4 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
PREPARATION
Preheat oven to 350°F and prepare mini-muffin tins with oil or paper muffin cups.
Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.
Pour wet ingredients into dry and mix to combine. Immediately scoop batter by the tablespoon into muffin tins. Distribute batter evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins.
MAKES approximately 30 mini muffins
TIP: Muffins freeze well in an airtight container.
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