Spring

ASPARAGUS with MISO LEMON DRESSING
and MARCONA ALMONDS

Download PDFCLEAN 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.

Asparagus with Miso Lemon Dressing and Marcona Almonds

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

© 2012 Terry Walters | Photography by Gentl & Hyers

RAW KALE CONFETTI SALAD
with TOASTED SUNFLOWER SEEDS

Download PDFCLEAN START | Spring | Page 31

THIS LIGHT AND RAW PREPARATION OF KALE is the perfect warm-weather alternative to sautéing and allows me to keep the nutritional powerhouse of kale in my diet year-round. If you thought kale required cooking, you’ll be delightfully surprised at how tender and delicious this preparation is.


Ingredients

2 bunches kale (about 4 heaping cups chopped)
2 tablespoons extra virgin olive oil
1⁄8 teaspoon sea salt, plus more to taste
1 teaspoongrated fresh ginger
1⁄2 avocado, peeled, pitted and chopped
3 tablespoons finely chopped red onion
3 tablespoons finely chopped red bell pepper
1 small carrot, grated
3 tablespoons toasted sunflower seeds
1 tablespoon lemon juice
1 tablespoon lime juice

PREPARation

Remove stalks from kale and discard. Chop leaves into small pieces and place in mixing bowl. Drizzle with olive oil and, using your fingers, gently massage oil into leaves. Sprinkle with sea salt and ginger, add avocado and continue massaging until leaves are evenly coated. Set aside to marinate for 15 minutes.

Add onion, red pepper, carrot and sunflower seeds, and toss. Drizzle lemon and lime juice over salad, massage juices into leaves and toss to distribute ingredients evenly. Season to taste with salt, massage one last time and serve.

SERVES 4

VARIATION
Try this raw kale salad with fresh basil, heirloom tomatoes and avocado in the summer, or red onion, orange slices and pumpkin seeds in winter.

© 2012 Terry Walters

LEMONY ARTICHOKE DIP

Download PDFCLEAN FOOD, revised edition | Spring | Page 40

FRESH ARTICHOKES ARE A TREAT, but also a lot of work. Canned artichoke hearts, available in most grocery stores, allow you to enjoy the delicious taste of artichokes anytime without the fuss. I like to serve this dip with rice crackers or Pita Chips (page 317).


INGREDIENTS

1 garlic clove, peeled
1 shallot, peeled
2 tablespoons lemon juice
1⁄2 cup vegan mayonnaise
1 tablespoon apple cider vinegar
3⁄4 cup great northern beans
1⁄4 teaspoon sea salt
1⁄2 teaspoon powdered mustard
1⁄4 teaspoon ground white pepper
1 4-ounce can chopped green chiles
2 1⁄2 cups canned artichoke hearts, drained

PREPARATION

With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and serve.

MAKES 3 cups

© 2012 Terry Walters