19 March 2013

day 3. detox. lunch & snacks.


A snow day. It is a welcomed surprise in late March. The day "off" (like there is such thing right now), gave me a few extra minutes to prepare a couple of delicious dishes. 

beet & brown rice patty over spinach with avocado cream.
serves 4

2 medium sized beets
extra virgin olive oil
sea salt & cracked pepper

1 cup cooked brown rice (I used jasmine)
juice of 1/2 lemon
1/4 cup fresh cilantro or parsley
1 TBL extra virgin olive oil
1 clove of roasted garlic (see recipe below)
sea salt & cracked pepper

for serving:
a handful of fresh spinach for each serving
avocado cream

  1. Preheat the oven to 425 degrees. Wash the beets, rub with olive oil, season, & wrap in a tin-foil pouch. Cook until you can pierce through the foil with a fork (about 30 minutes). Let cool a bit, & peel the skin off (it will be very easy). Quarter the beets. 
  2. Put the beets, rice, lemon juice, herbs, oil, garlic & seasoning in the food processor. Blitz for about 30 seconds, until it is combined thoroughly. 
  3. Form the beets into 4 patties. You can refrigerate them or cook right away. You can brush them with oil & cook them under the broiler about 4 minutes per side, or in a griddle pan 4 minutes per side. 
  4. Serve on a small bed of greens & with a dollop of avocado cream. 






We just got disc 1, of season 2 of Game of Thrones, so I might need a little snack. Here is a yummy, detox friendly one. 

warm spinach & white bean dip with roasted garlic.
serves 4 as a snack

for the roasted garlic:
1 head of garlic, with the bottoms cut off
1 tsp extra virgin olive oil
1 pinch of sea salt
1 spring of rosemary

  1. Preheat the oven to 400 degrees. Toss garlic, oil, salt, & rosemary together in a tinfoil packet. Roast for about 30 minutes. 
  2. Squeeze garlic out into a jar, cover with oil, & store in the refrigerator for up to 10 days. Don't forget to use up that oil too!


1 15oz can of white beans (Great Northern, navy, or cannellini would work)
2 clove of roasted garlic
juice of 1/2 lemon
2 TBL olive oil
sea salt & cracked pepper
1 sprig of rosemary chopped
a pinch of chili flakes
2 cups of fresh spinach, steamed, squeezed & roughly chopped

  1. Preheat the oven to 350 degrees. In a food processor add beans, garlic, lemon & seasoning. Blitz, with motor running add oil. When smooth, transfer into a small baking dish with spinach, rosemary & chili flakes. Stir until combine. 
  2. Cover with tinfoil and bake for 15 minutes until warmed. Serve with fresh veggies or rice crackers. I used Mary's Gone Crackers
happy eatings & cheers!
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