'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:
- Into juicing? Learn how to make the most of its benefits with "The Complete Juicer: A Healthy Guide to Making Delicious, Nutritious Juice and Growing Your Own Fruits and Vegetables" (click for details).
- Considering a Paleo diet? Sample what it's like with a delicious gourmet cookbook "Primal Cuisine: Cooking for the Paleo Diet" (click for more information).
- Gone gluten-free? Learn how to enjoy bread with "Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More)."
For a sample of the "Complete Juicer," try 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
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.
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
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.