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From gluten-free to Paleo to juicing: New diet cookbooks and recipes

Get the skinny on some new diet books.
Get the skinny on some new diet books.
The Guardian

'Tis the season for making New Year's resolutions. If you've resolved to eat healthier in 2014, you need a guide. And that's where this article comes in. From Paleo power to juicing joy to gluten-free glory, here are three new cookbooks to consider adding to your arsenal, plus sample recipes:

For a sample of the "Complete Juicer," try Green Zinger.

Green Zinger

Kale is a rich source of Vitamin K, beta-carotene, Vitamin C, and many other nutrients. To make the process run a little smoother, push the kale through with a wedge of apple, a little at a time, throughout the juicing process. Ginger is great for digestion and will give you a burst of energy.


  • 3 cups kale
  • 1 apple
  • 1 inch ginger, peeled
  • 1/2 lemon, peeled
  • 1 cup red grapes

Dish up the Primal Cuisine delights with Salmon Salad Nicoise with Haricots Verts & Pastured Eggs

Serves 8

For an easy luncheon this is a simple entrée that can be prepared in advance and assembled just before serving. The Lemon Oregano Dressing is a perfect match for the salmon.

The Marinade

2 tablespoons extra virgin olive oil

juice of one lemon

1 teaspoon fresh thyme

1 teaspoon lemon zest

½ cup finely minced scallions, white and green parts

¼ cup Italian (flat leaf) parsley, chopped

pinch of sea salt and freshly ground pepper

The Fish

1½ to 2 pounds Alaskan wild-caught salmon filet, skin on

The Salad Accompaniments

1 pound steamed haricots verts or another young tender garden bean

8 ounces your favorite salad greens, arugula, red oak leaf lettuce, watercress or mesclun

8 hard-boiled eggs, peeled and cut into wedges

½ cup Nicoise olives, pitted

½ cup thinly sliced radishes

Garnish: avocado slices, sprigs of thyme, Maldon sea salt, and a twist of pepper

Lemon Oregano Dressing

Makes 1½ cups.

Place the following ingredients in a blender and puree.

¼ cup fresh lemon juice

4 tablespoons balsamic vinegar

2 cloves minced garlic

2 tablespoons capers, rinsed

¾ cup extra virgin olive oil

sea salt and freshly ground pepper to taste

For the fish: Place the salmon, skin side down, in a large rectangular glass baking dish. Pour the marinade over the salmon and bake 15-20 minutes or until just done. Salmon should be slightly pink and moist in the center. Remove the salmon from the oven, and when cool, gently remove the skin.

For the haricots verts: In a pot with a steamer basket, steam the haricots verts until crisp and bright green. Plunge into ice water to stop cooking.

To serve: Begin by tearing the salmon into 2-inch pieces with a fork. Place some of the salad greens on each dinner plate, arranging the hard-boiled egg wedges, radishes, and haricots verts artfully around the plate. Divide the salmon evenly over the greens and garnish with the Nicoise olives, avocado slices, and sprigs of fresh thyme. Spoon the dressing liberally over the salmon and the greens. For additional sparkle sprinkle the Maldon salt around the dish. Pass the pepper grinder.

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