This foolproof chicken is quick, easy, and adaptable enough to add to any vegetable-based dish to turn it into a satisfying entrée.
Serves 4
4 small skinless, boneless organic/naturally raised chicken breasts
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
sea salt and black pepper
Clean and trim chicken breasts. Heat 2 teaspoons olive oil in a sauté pan. Add chicken and sprinkle with sea salt and black pepper. Cook 5 to 7 minutes or until light golden brown, flip, season the other side, and cook another 5 to 7 minutes until done. Remove from pan and slice into strips.
Note: this piece first appeared as the January 2009 ClarkWellness.net Recipe of the Month.
Serves 4 to 6
Enjoy this super easy recipe for cleansing, delicious mixed greens. It cooks in just 5 minutes and pairs well with virtually every entrée!
1 bunch kale, cleaned and chopped
1 bunch collards, cleaned and chopped
juice of 1 lemon
sea salt to taste
Bring a pot of water to a boil. Add greens and cook for 5 minutes. Drain well. Place the cooked greens in a large bowl and toss with lemon juice and sea salt. Serve immediately.
Note: this piece first appeared in the January 2009 issue of Clark Wellness ForkBytes.
This cleansing greens dish is ideal for giving your overworked system a break after holiday indulgences. It’s simple, bright, and delicious!
Serves 2 to 3
1 bunch kale
2 tablespoons extra-virgin olive oil
1 teaspoon black pepper
1/4 cup water
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
sea salt to taste
juice of 1 fresh lime
dash cayenne pepper (optional)
Heat oil in a pan with black pepper, add kale leaves, and sauté about 3 minutes. Add water, cover, and allow to steam for 3 to 4 minutes or until kale is tender. Remove from heat and mix in herbs, sea salt, lime juice, and cayenne pepper (if using). Serve immediately.
Note: this piece first appeared in the October 2008 issue of Clark Wellness ForkBytes.
Serves 2
1 apple, peeled and thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
1 teaspoon safflower or sunflower oil
1/2 teaspoon ground cinnamon
pinch sea salt
Combine the apple slices with the lemon juice and maple syrup. Heat the oil in a medium skillet over medium heat. Add the apple slices along with any extra liquid, cinnamon, and sea salt. Sauté until lightly browned. Serve immediately.
Note: this piece first appeared in the June 2008 issue of Clark Wellness ForkBytes.
by Chef Andrea Boje (please read Andrea’s explanation of gluten-free flours)
Makes 6 to 8 scones
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup millet flour
2 teaspoons baking powder
2 teaspoons xanthan gum
1/4 cup honey
1/2 cup butter
2 eggs
1 1/2 teaspoons lemon zest
1 tablespoon lemon juice
1/3 cup almond milk
orange juice
2 tablespoons turbinado sugar
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine brown rice flour, sorghum flour, tapioca flour, millet flour, baking powder, and xanthan gum. Cut in butter with a pastry blender or 2 knives until dough forms coarse crumbs.
In a separate bowl, whip eggs and then stir in honey, lemon zest, lemon juice, and almond milk. Pour mixture into the dry ingredients and stir to mix.
Knead dough with hands. Sprinkle with additional flour if dough is too wet to handle. Form dough into a round shape about 1 inch thick. Cut into 6 or 8 wedges and place on baking sheet. Brush each wedge with orange or lemon juice and sprinkle with turbinado sugar. Bake for 20 minutes, turning halfway through baking time.
Scones will store in the refrigerator or in an airtight container for 1 week.
Note: this piece first appeared as the May 2008 ClarkWellness.net Recipe of the Month.
Serves 4
This delightful and simple kale recipe is bursting with garlic flavor. It’s a delicious side dish with minimal preparation, so you can easily add it to any meal — even on a busy weeknight. Any kind of kale (including curly green kale, purple kale, or lacinato kale) works well.
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or pressed
1 bunch kale, washed and cut or torn into bite-sized pieces
sea salt to taste
1/4 cup water
Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook briefly (about 1 minute). Add the kale and stir briefly until the kale is coated in oil and garlic. Sprinkle with sea salt. Add the water, stepping back from the pan to avoid splattering oil. Cover the pan and cook until the kale is tender, about 5 to 7 minutes. Serve immediately.
Note: this piece first appeared as the April 2008 ClarkWellness.net Recipe of the Month.
Serves 4
This delightful salad is bursting with the delicious flavors of spring. Tender green asparagus joins whole-grain superstar quinoa, sliced carrots, and fresh herbs to produce a simple, easy side dish perfect for a quick weeknight meal. Add some lean protein for an instant entrée. Serve warm or at room temperature.
2 cups cooked quinoa
1 cup sliced fresh asparagus, blanched
1 cup sliced carrots, blanched
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons brown rice vinegar
sea salt and freshly ground black pepper to taste
Combine all ingredients and serve.
Note: this piece first appeared in the April 2008 issue of Clark Wellness ForkBytes.
Serves 2 to 4
2 large beets
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Preheat the oven to 350°F.
Bring a pot of water to a boil. Add the beets and blanch briefly, until skins are loose, 3 to 5 minutes. Remove the beets and immediately plunge them into a bowl of ice water. Peel and cut into bite-sized pieces.
Place the beets in a roasting pan in a single layer. Toss with the olive oil, salt, and pepper. Cover with foil and place in preheated oven. Roast for 30 minutes, then remove the foil. Bake an additional 20 minutes or until beets are tender. Adjust seasonings and serve.
Note: this piece first appeared as the February 2008 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious, comforting dish is rich in immune-boosting beta-carotene. It’s perfect for when you have a cold or are feeling under the weather — the simple purée is easy on the digestive system and very nourishing. Of course, you don’t have to be sick to enjoy the wonderful flavors of this dish!
1 onion, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 whole cinnamon stick
3 whole cloves
3 slices fresh ginger
1 cup apple juice, plus more if desired
water
sea salt to taste
1 tablespoon virgin coconut oil
ground cinnamon for garnish
Place the onion, sweet potatoes, carrots, cinnamon stick, cloves, ginger, and apple juice in a medium sauce pot and add enough water to cover the vegetables. Bring to a boil and cook until the vegetables are very soft, about 15 minutes. Drain. Remove the cinnamon stick, cloves, and ginger.
Place the cooked vegetables in a food processor along with sea salt to taste, more apple juice, if desired, and coconut oil, and process until the mixture is creamy and smooth. Serve warm, garnished with a sprinkle of ground cinnamon.
Note: this piece first appeared in the February 2008 issue of Clark Wellness ForkBytes.
Serves 2
2 carrots, peeled and cut into 1/2-inch slices
1 red bell pepper, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
2 tablespoons chopped Brazil nuts
Preheat the oven to 375°F.
Place the carrots, red bell pepper, olive oil, and sea salt and black pepper in a medium baking dish and mix well to combine. Roast, stirring occasionally, until carrots are tender, about 30 minutes. Remove from oven, adjust seasonings, and top with chopped Brazil nuts. Serve warm.
