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 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.
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.
Note: this piece first appeared in the March 2007 issue of Clark Wellness ForkBytes.
Bright orange, crunchy, sweet carrots are a favorite vegetable for almost everyone. Carrots are hardy root vegetables that provide grounding, strengthening energy. They also provide a delicious sweet taste balanced by fiber and nutrients to help curb sweet cravings naturally and gently.
Carrots are a wonderful source of antioxidants. They are particularly famous for their high levels of beta-carotene, which transforms to vitamin A in the body and protects vision.
Look for organic carrots with the greens attached. The greens are fragile and should be used soon after purchasing, but their delicious, carrot-like taste is worth the trouble. Use the greens in salads for a distinctive and unique flavor.
Carrots are delicious both raw and cooked. See our carrot recipes for inspiration!
Note: this piece first appeared as the February 2007 ClarkWellness.net Recipe of the Month.
Serves 1 to 2
This delicious, simple soup is quick to prepare. It’s perfect for a winter weeknight meal!
2 teaspoons extra-virgin olive oil
2 large cloves garlic, pressed
3 tablespoons chopped shallots
1 carrot, chopped
1 stalk celery, chopped
1/2 cup green lentils, picked over and rinsed
2 cups water or stock
pinch ground white pepper
1 bay leaf
sea salt to taste
1 tablespoon chopped parsley for garnish (optional)
Heat oil in a small pot over medium heat. Add garlic and sauté briefly, then add shallots, carrot, and celery. Cook until just beginning to brown, about 3 to 4 minutes. Add rinsed lentils, water or stock, white pepper, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer, covered, for about 30 to 40 minutes or until lentils are tender. Remove bay leaf and season with sea salt to taste. Ladle soup into serving bowl and sprinkle with parsley, if using.
Note: this piece first appeared in the June 2006 issue of Clark Wellness ForkBytes.
Serves 4
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
5 medium carrots, peeled and chopped
water
1 teaspoon sea salt, plus more to taste
black pepper to taste
2 tablespoons chopped fresh dill
2 cups washed baby spinach leaves
Heat the oil in a soup pot. Add the onion and cook briefly. Add the carrots and sauté with the onion until vegetables are slightly browned.
Add the salt and pepper, along with enough water to cover the vegetables (step back to avoid splattering oil), and bring to a boil. Cover the pot and simmer 25 minutes or until very tender.
Remove the soup from the heat and cool briefly. Place soup in a blender and purée until completely smooth. Return soup to the pot and stir in the dill and spinach until the spinach is slightly wilted. Adjust seasoning and serve immediately.
For written instructions, see the original post: Spring Steamer
Begin with one zucchini, one yellow squash, and one carrot. Wash all the veggies and peel the carrot.
Slice the vegetables into rounds, like I did with this carrot, or…
…cut them into shapes. Begin by cutting the vegetable into smaller (more manageable) sections, then cut small slits around the edges using a paring or chef’s knife, then slice. This is optional, of course, but it does make this dish a little more festive and fun.
Place the vegetable slices into a steamer basket or pot insert and steam over boiling water until just tender. Cooking time will depend on the thickness of your pieces; for these slices, it took about 5 minutes.
Place cooked veggies in a serving bowl and drizzle with 2 teaspoons extra-virgin olive oil, sprinkle with 1 tablespoon chopped fresh dill, squeeze 1/2 a lemon overtop, and season with sea salt and freshly ground black pepper.
Stir well and serve!
Note: this piece first appeared in the April 2006 issue of Clark Wellness ForkBytes.
Serves 6
1 bunch rainbow chard, stems removed, leaves finely chopped
2 cups shredded red cabbage
3 carrots, grated
1 cup toasted walnuts
2 large cloves garlic, pressed
1/4 cup brown rice vinegar
1/3 cup walnut oil
2 tablespoons toasted sesame oil
Combine chard, cabbage, carrots, and walnuts in a large serving bowl and set aside. In a separate small bowl, whisk together the garlic, brown rice vinegar, and oils. Pour the dressing over the salad and toss to mix. Serve.
Note: this piece first appeared as the April 2006 ClarkWellness.net Recipe of the Month.
Serves 2
Lightly steamed fresh vegetables are topped with simple dill, lemon, and extra-virgin olive oil for a delicious and nutritious flavor combination in this recipe. A quick and easy side dish or light, cleansing entrée, this dish is a snap to prepare — and it’s colorful and pretty, too!
1 zucchini
1 yellow squash
1 large carrot
1 tablespoon fresh chopped dill
2 teaspoons extra-virgin olive oil
juice of 1/2 a lemon
sea salt and freshly ground black pepper to taste
Cut zucchini, squash, and carrot into rounds, or use a vegetable cutter to cut the vegetables into flower or other shapes. Lightly steam over boiling water until al dente (do not overcook). Top with dill, oil, and lemon juice. Season with sea salt and freshly ground black pepper, and serve immediately.
See step-by-step photos of this dish!
Spring Steamer
