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.
Note: this piece first appeared as the January 2008 ClarkWellness.net Recipe of the Month.
Serves 4
These crispy, salty chips made from a favorite leafy green are an absolutely delicious snack. You won’t believe you’re eating nutrient-packed kale, a powerhouse of vitamins, minerals, and fiber. Be sure to watch the chips carefully when cooking as they go from pleasantly crisp to burned within seconds.
1 bunch kale
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Preheat the oven to 375°F.
Remove the stems from the kale and cut or tear the leaves into bite-sized pieces. Toss with oil, salt, and pepper. Arrange in a single layer on a baking sheet (lined with parchment, if desired) and place in the oven for 4 to 6 minutes, watching closely to ensure the kale becomes crispy but not burned. Serve immediately.
Note: this piece first appeared in the January 2008 issue of Clark Wellness ForkBytes.
Serves 4
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
8 cups baby spinach leaves
sea salt to taste
Heat the oil in a large sauté pan over medium heat. Add garlic and cook, stirring frequently, until garlic is golden, about 3 minutes. Add spinach and salt and continue to cook, tossing constantly with tongs, until spinach is wilted. Serve immediately.
Note: this piece first appeared as the December 2007 ClarkWellness.net Recipe of the Month.
Serves 2 to 4
Roasted beets and onions make a festive and tasty addition to the holiday table. They’re also a delicious side dish any time! Blanch the beets first to remove the peels. To avoid bright pink beet juice stains on your hands, wear powder-free latex gloves when handing the beets.
2 large beets
2 large onions, sliced
2 tablespoons 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.
Combine the beets and onions in a roasting pan large enough to fit all the vegetables in a single layer. Toss with the olive oil, salt, and pepper. Cover with foil and place in preheated oven. Bake 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 in the December 2007 issue of Clark Wellness ForkBytes.
Serves 2
2 large beets
2 tablespoons extra-virgin olive oil
1 teaspoon ground cinnamon
sea salt 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.
Combine the beets in a roasting pan large enough to fit all the pieces in a single layer. Toss with the olive oil, cinnamon, and salt. Cover with foil and place in preheated oven. Bake 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 in the November 2007 issue of Clark Wellness ForkBytes.
Serves 4
1 whole butternut squash
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
Preheat the oven to 350°F.
Peel the butternut squash, remove the seeds, and cut into bite-sized pieces. Place the squash in a large roasting pan and add olive oil, salt, pepper, and rosemary. Toss to coat well. Roast in preheated oven about 45 minutes or until tender, stirring occasionally. Serve warm.
Note: this piece first appeared in the August 2007 issue of Clark Wellness ForkBytes.
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 pound fresh green beans, cleaned
sea salt and black pepper to taste
Heat olive oil in a sauté pan over medium heat. Add the garlic and cook until lightly golden, about 1 minute. Add the green beans and cook, stirring frequently, until the beans are lightly browned. Season with salt and pepper to taste.
Note: this piece first appeared as the April 2007 ClarkWellness.net Recipe of the Month.
Serves 2
This quick, simple leek and fennel dish is bright and tasty. It’s a perfect complement to any spring meal. Be sure to use freshly squeezed lemon juice rather than bottled juice.
1/2 tablespoon extra-virgin olive oil
2 large leeks, thinly sliced
1 fennel bulb, thinly sliced
1 teaspoon chopped fresh thyme
1 tablespoon fresh lemon juice
sea salt and freshly ground black pepper
Heat the oil in a sauté pan over medium heat. Add the leeks and fennel and sauté until lightly browned. Remove from the heat and stir in the thyme and lemon juice. Season to taste with sea salt and freshly ground black pepper. Serve immediately.
Note: this piece first appeared in the April 2007 issue of Clark Wellness ForkBytes.
Serves 2
1 teaspoon extra-virgin olive oil
2 large leeks, quartered lengthwise
2 garlic cloves, sliced lengthwise
1 fresh tarragon sprig
water
1 tablespoon chopped fresh tarragon leaves
sea salt to taste
freshly ground black pepper to taste
Heat the oil in a sauté pan over medium heat. Add the leeks and brown gently. Add the garlic and tarragon sprig, then about half an inch of water (stand back to avoid splattering oil). Cover the pan and cook until the leeks are tender.
Lift the leeks out of the water and set aside. Turn the heat up to high and cook until liquid is reduced by half. Remove the whole tarragon sprig. Pour the reduced liquid over the leeks and sprinkle with chopped tarragon leaves. Season with sea salt and freshly ground black pepper to taste.
Note: this piece first appeared as the March 2007 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious salad includes healthy amounts of essential fatty acids from walnuts and walnut oil. The recipe is so quick and easy that it can be thrown together even on a busy night to add some extra nutrition (and yumminess) to any meal. Umeboshi vinegar is a Japanese condiment available in the Asian/macrobiotic or vinegars section of the natural foods store; daikon is a large white Japanese radish also available in natural markets.
2 large carrots
2 medium to large daikon radishes
3 tablespoons walnut oil
1 to 2 tablespoons umeboshi vinegar
1/3 cup chopped walnuts, toasted if desired
1 tablespoon chopped fresh parsley
Peel the carrots and radishes and grate them. Toss to combine. In a separate small bowl, combine the walnut oil and umeboshi vinegar. Whisk well and pour over the vegetables. Toss well. Sprinkle walnuts and parsley over the salad.
