Download PDFCLEAN FOOD, revised edition | Fall | Page 175

USING POMEGRANATE SEEDS IS A SPECIAL WAY to dress up a variety of dishes. Combining greens with this citrus dressing, you simply can’t go wrong, and the addition of pomegranate seeds on top is like icing on the cake.


2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from 1⁄2 large pomegranate


Juice of 1 orange (about 1⁄4 cup)
2 tablespoons extra virgin olive oil
1⁄2 teaspoon grated fresh ginger
1 tablespoon tamari
1 tablespoon apple cider vinegar


In small bowl, whisk together all dressing ingredients.

Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.


© 2012 Terry Walters



Download PDFCLEAN FOOD, revised edition | Fall | Page 225

CRISPS ARE SO EASY TO MAKE, and in my family they’re served not only for dessert but for breakfast or a midday snack, too. This one tastes great with a scoop of vanilla bean ice (or rice) cream. As with my Apple Crisp recipe (page 224), this is easily made gluten-free by substituting brown rice flour for wheat and using chopped nuts in place of oats for the topping.


8 large pears (Bosc or D’Anjou work well)
1⁄4 cup maple syrup
1 teaspoon almond extract
2 teaspoons grated fresh ginger
Zest and juice of 1 lemon
Zest of 1 orange
1⁄2 cup apple juice or cider
1 tablespoon arrowroot


2 cups rolled oats
1 cup brown rice flour or almond meal
1 cup toasted sliced almonds
Pinch of sea salt
1⁄2 cup maple syrup
1⁄3 cup virgin coconut oil, melted
1 teaspoon almond extract


Preheat oven to 350°F.

Peel, core and slice pears and place in large casserole.

In medium bowl, combine syrup, almond extract, ginger, lemon zest, lemon juice, orange zest and apple juice. Whisk in arrowroot until dissolved, pour mixture evenly over pears and set aside.

Prepare topping in separate bowl by combining oats, flour, almonds and sea salt. In separate bowl, whisk together syrup, oil and almond extract. Add wet ingredients to dry, fold to combine, then sprinkle over pears. Cover with foil and bake 35 minutes. Remove foil and bake another 15 minutes or until crumb topping is crisp and lightly browned. Remove from oven and serve warm.


© 2012 Terry Walters



Download PDFCLEAN FOOD, revised edition | Fall | Page 167

THIS AUTUMN SOUP IS A NUTRITIONAL POWERHOUSE. With shiitake mushroom stock to help reduce blood cholesterol levels, dark leafy greens rich in calcium and legumes to regulate your blood sugar, support your thyroid and balance your hormones, this meal in a pot is just what the doctor ordered. For those with a bigger appetite, serve over soba noodles or brown rice.


4 dried shiitake mushrooms
6 cups water
2 tablespoons extra virgin olive oil
1 large onion, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 carrots, diced
4 cups chopped kale or collard greens
2 cups cooked cannellini beans
1⁄4 cup mirin
Splash of tamari
Splash of apple cider vinegar
4–5 dashes toasted sesame oil
Freshly ground black pepper


Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly. When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth.

In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender. Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5–7 minutes. Season to taste with toasted sesame oil and black pepper and serve.


© 2012 Terry Walters