Serves 10-12

A perfect appetizer for potlucks, parties and protein-types! Grass-fed beef liver is cooked in stock and herbs and pureed into a smooth, spreadable pâté. Topped with black Mission figs for a rich and sweet taste-sensation. This gourmet pâté is quicker and easier than it may seem and transports easily.

EQUIPMENT
Soufflé dish, terrine, bread pan or small cheesecake mold (or a few small ramekins or mini-bread pans)
Parchment paper, waxed paper or plastic wrap

PATE
Ghee or butter for dish and paper
1 pound organic, grass-fed beef  liver, trimmed
1 cup beef or chicken broth
1 small onion, rough chopped
2 sprigs fresh rosemary and/or thyme, leaves removed, stems discarded
1/2 cup ghee or unsalted butter (1 stick), room temperature
1/2 – 1 1/4 teaspoon salt (check sodium content in butter and broth!)

FIG PUREE
1/2 cup pomegranate juice, prune juice or port
1/2 tablespoon balsamic vinegar
3/4 cup chopped dried black Mission figs

GARNISH
1/2 cup chopped toasted walnuts or pecans
2-3 fresh rosemary or thyme sprigs
Gluten-free toasts or rice crackers

Butter a medium soufflé dish, terrine, bread pan or cheesecake mold (or use several small ramekins or mini-bread pans). Line the dish/es with parchment or natural-waxed paper, pressing or folding the edges into the dish as best you can, and leaving at least 2 inches at the top for easy unmolding. Generously butter or oil the paper.

Combine the livers, broth, onion and herbs in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for 12 minutes, stirring occasionally, until the livers are cooked through.

Start the figs while the livers are cooking: Bring the fruit juice, vinegar and figs to a simmer in a small-medium saucepan and cook, covered, for 12 minutes, until the figs are soft and plump and some of the liquid has evaporated.

Drain the liquid from the livers and discard. Transfer the solids to a food processor or high-speed blender. Add the butter and salt to the processor and puree until smooth.

Spread the pâté into the prepared pan/s. Layer the top with the figs, using your fingers or a spoon to get an even layer without disturbing the pâté. Cover and refrigerate for at least 4 hours, preferably overnight until firm.

Have ready a decorative platter or plate. Unmold the pâté by carefully lifting it out of the pan via the paper and onto the platter. Leave the pâté on the paper or very carefully slide it off.

Press the chopped walnuts onto the sides of the pâté to hide any imperfections. Garnish the top with the herb sprigs and arrange the toasts around the pâté. Serve chilled or room temperature.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

A party in a bowl, kids age three to 93 can’t resist this power-packed breakfast or healthy snack. It also makes a fantastically balanced dessert. Make sure to get the nuts, yogurt or coconut milk in there for good fats and to offset the carbohydrate.

Nutrition Tip: Smoothies are great for all body types IF there’s a healthy balance of macro-nutrients (proteins, carbs, fats). An all-carb smoothie (berries, bananas, rice milk, honey) can easily throw off metabolic balance. Always make sure to add good fats to offset the carbs so they absorb slower into the blood stream. Good fats include: coconut milk, coconut butter, nuts or nut butter, yogurt. I never drink a smoothie without high-quality protein powder. These need to be purchased from a health professional, not from a health food store. Brands I recommend are Apex Energetics Clear-Vite, Designs for Health Paleo-Meal, Biotics Ultra-Glycemex, or a cold-processed, unpasteurized whey protein powder like Whey Natural.

SMOOTHIE
1 1/2 cups milk (any variety) or milk/juice combo
1/2-3/4 cup frozen berries
Handful fresh spinach or other leafy green
2 scoops high-quality protein powder
Sweetener of choice, to taste

NUT SWIRL (optional)
2 tablespoons nut butter or yogurt
2-3 tablespoons milk (any variety, omit if using yogurt)
2 teaspoons sweetener or 1-2 drops liquid stevia extract

ADDITIONAL TOPPINGS
Sliced bananas
Chopped nuts
Shredded coconut
Cocao nibs

Blend the smoothie ingredients in a blender until pureed. Divide between two bowls.

Whisk the optional nut swirl ingredients in a small dish, divide in two and swirl over the top of each bowl.

Add any of the the additional toppings and serve immediately with a spoon.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

Who says a chilled soup can’t be heart-warming? This sweet, seasonal soup uses traditional ingredients with a simple addition of avocado to cream and thicken. Asparagus is a seasonal vegetable, best bought at the peak of the season (spring and late summer) at your local farmers’ market.

Cooking Tip: Instead of guessing where to trim asparagus to get the sweetest, most tender pieces, hold the stalk with both hands and gently bend. It will break exactly where the toughness starts and tenderness ends. Save the tough ends for stock.

Cooking Tip: To “simmer” means to bring the cooking liquid to just below the boiling point. There should be a very gentle, low bubbling, nothing more. “Boiling” is to bring the liquid to a full bubble.

2 tablespoons ghee or olive oil
1/2 yellow onion or 1/2 cup chopped farmers market bunching onions
1 pound asparagus, ends removed, chopped
4 cups chicken or vegetable stock
1/2 ripe avocado
1 teaspoon lemon juice or white wine vinegar
1/2 – 1 1/2 teaspoons salt (check sodium content of stock!)
1 teaspoon honey (optional, if slightly bitter)

Heat the ghee or oil in a medium stock pot over medium heat. Add the onion and asparagus and saute for 5-6 minutes, until tender. Add the stock. Bring the soup to a simmer, and cook for 20 minutes.

Transfer the soup to a blender or food processor (you may have to do this in batches) and add the avocado. Puree until smooth.

If serving warm: Transfer the soup back to the pot and stir in the remaining ingredients. Taste. Add more lemon juice to brighten, salt to bring up flavors, honey to balance any bitterness.

If serving chilled: Transfer the soup back to the pot and chill for several hours. Add the remaining ingredients before serving. Taste. Add more lemon juice to brighten, salt to bring up flavors, honey to balance any bitterness.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

Who says you can’t make a smoothie out of veggies? This cheery spring smoothie is a detox in a glass – your liver will thank you for it. And if you can’t “swallow” the taste of veggie juice, this fruity concoction makes the medicine go down in the most delightful way. Great for kids and finicky adults.

4 medium carrots
4 stalks celery
1 small beet
1 cup frozen berries
handful spinach or other green
1/2 banana (optional)
2 scoops good quality protein powder
liquid stevia extract or raw honey, to taste

Run the carrots, celery and beet through a veggie juicer. Pour the juice into a blender and add the remaining ingredients. Puree until smooth.

Food photos by Jackson D. Carson

©2010 Alison Anton. All rights reserved.

Serves 2

One peek at the ingredients tells you this is my mom’s recipe: “balsamic vinegar, aged at least 8 years… older even better”, “fresh brie or goat cheese”, “semi-course sea salt, coral, black or herbed”. My mom, Dorothy McNett, is a cooking instructor and gourmet foodie… can you tell? This makes a phenomenal spring salad using fresh berries and baby spring greens. Perfectly balanced with aged balsamic and honey, and served with a side of cheese or chicken and a display of marinated balsamic berries. From Dorothy McNett’s Recipe Book.

MARINATED BERRIES
1 cup fresh local berries of choice (strawberries, raspberries, blueberries…)
1 teaspoon honey
about 1/2 teaspoon good quality balsamic vinegar

SALAD
2-3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (at least 8 years aged, older even better)
pinch unrefined sea salt
few grindings of pepper
1 teaspoon honey (to balance the flavors)
2-3 really ripe berries, finely diced or smashed
fresh local greens, washed and spun dry
fresh brie or goat cheese, or diced cooked chicken
semi-coarse sea salt (coral or black, or herbed)

Put the berries in a bowl, slicing or dicing if they are large. Toss with the honey and the 1/2 teaspoon of balsamic.

In a measuring cup, whisk together the olive oil, balsamic, sea salt, pepper, honey and the diced or smashed berries to make the dressing.

Arrange the greens on individual plates, drizzling with the dressing. Place the cheese or chicken on the side and drizzle with the marinated berries. Sprinkle all with a few grains of the semi-coarse salt.

Food photos by Jackson D. Carson

Recipe by Alison’s mom, Dorothy McNett

Yield: 4 servings
(pictured here with toasted pecans)

Sweet golden beets are roasted to bring out their natural sugars, and then marinated in a flavorful vinaigrette to make them pop. This is a beautiful salad and is one of my staples all year round.

Nutrition Tip: To roast veggies in foil without transferring aluminum to the food, wrap the veggies in parchment paper first, then wrap with the foil.

8 small-medium golden beets
1 minced shallot
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon raw honey or a few drops liquid stevia extract
2 tablespoons olive oil
1/4 cup toasted sunflower seeds

Preheat the oven to 425 degrees.

Loosely wrap the beets in parchment paper then wrap again in foil (2-3 beets per package). Place them on a sheet pan and roast until tender, 45-60 minutes. Use a toothpick or fork to check for doneness; the toothpick should slide in easily.

Whisk together the shallot, vinegar, salt, pepper and honey in a small bowl. Gradually whisk in the oil in a steady stream.

When the beets are just cool enough to handle, slip the skins off and discard. While still warm, cut the beets into wedges, and toss with the vinaigrette. Chill the beets several hours or overnight. Toss with the sunflower seeds just before serving.

©2010 Alison Anton. All rights reserved.

Yield: 6-8 servings

These mineral-rich pop ‘em in your mouth crunchies make a low-carb alternative to popcorn, potato chips or French fries. The winning formula? Salty, sour and sweet.

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 tablespoons honey or several drops liquid stevia
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne (optional)
1 medium-sized bunch kale, washed, stemmed and chopped into 1-inch pieces

Preheat the oven to 350 degrees.

Whisk all the ingredients (except the kale) in a small dish. Throw the kale into a large bowl and toss with the dressing to coat.

Spread the greens onto a large sheet pan in a single layer (you may have to do this in batches). Place the pan into the oven and bake for 8-10 minutes. Toss the chips with a wooden spatula and place back into the oven for another 7-8 minutes, until the chips are crispy throughout.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

Get a stir-fried taste without the “fry”. This mock Asian raw stir-fry replaces rice with pulsed parsnips. The addition of tahini and a little extra honey help to balance any bitter, raw flavors.

Nutrition Tip: Massaging fibrous or hearty vegetables breaks them down and “wilts” them slightly without cooking. This saves precious nutrients and enzymes, which tend to leach out or become depleted through cooking. Use a good, firm pressure, and really work the oil or dressing into the vegetables for at least 2 minutes.

Nutrition Tip: Coconut aminos is a new alternative to soy sauce. It’s gluten-free and soy-free, and raw. I love the taste and is a good source for amino acids. I use Coconut Secret brand, found at natural foods stores.

MARINADE
2 tablespoons coconut aminos or tamari soy sauce
2 tablespoons raw honey
Juice of 1/2 lemon
1 tablespoon tahini (sesame butter) or almond butter
2 tablespoons olive oil
1-2 teaspoons minced or grated fresh ginger
1 teaspoon toasted sesame oil

STIR-FRY
1 cup small-diced broccoli florets
1 1/2 cup sliced shitake mushrooms
2 small-medium parsnips, rough chopped
1 medium carrot, sliced into matchstick pieces
1 cup chopped snow peas
Black sesame seeds (optional, for garnish)

Whisk all the marinade ingredients in a large mixing bowl.

Place the broccoli into the bowl with the marinade. Begin to massage the dressing into the broccoli, “wilting” the veggies with the heat and pressure of your fingers. Massage with a strong, pressing motion for about a minute. Add the shitakes, and massage again just to  wilt slightly, 10-20 seconds. Let sit while you prepare the “rice”.

Place the parsnip pieces into a food processor and pulse 16-18 times until you have small, rice-sized pieces. Toss them into the bowl with the broccoli. Mix in the carrots and snap peas.

Plate, and garnish with the optional black sesame seeds.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

A cold, foggy coastal day… in Colorado! This creamy, warming shellfish soup has hints of paprika and a mild kick of cayenne at the end. Full of chowdery fish flavor, yet is dairy- and gluten-free. Cashew cream is used to thicken – no heavy cream and flour.

Cooking Tip: The shells of shellfish are loaded with flavor and minerals. Save and freeze them for fish stock (simmer in water for 20 minutes) or steep them into the recipe’s liquid ingredients. I use a cheesecloth or a large mesh steeping bag to hold them in one place for easy straining later.

EQUIPMENT
Cheesecloth or mesh steeping bag
Cooking twine (not needed if using a steeping bag)
Soup pot
Food processor

SHRIMP
1 1/2 pounds shrimp, in the shell
1/2 teaspoon paprika
1/8-1/4 teaspoon cayenne
dash salt
3 tablespoons ghee or olive oil
juice of 1/2 lemon

BISQUE
1 tablespoon ghee or olive oil
1 medium leek, diced
2 stalks celery, diced
2 medium carrots, diced
2 tablespoons tomato paste
2 cups (16 oz) clam juice
2 cups water
1 1/2 teaspoons dried thyme
1 bay leaf
1 1/2 cups cream or optional cashew cream (for cashew cream, see below)
3 tablespoons dry white wine or lemon juice
1/4 – 1/2 teaspoon salt (go slow – check sodium content of clam juice)
fresh parsley and paprika (for garnish)

CASHEW CREAM (OPTIONAL)
1 cup cashews, preferably soaked overnight in water to cover, optionally soaked 30 minutes
1 1/2 cups water

Remove the shells from the shrimp and place the shells into a cheesecloth tied with a piece of cooking twine, or use a large mesh steeping bag.

Toss the shrimp with the spices and salt in a medium bowl. Heat the ghee in a soup pot over medium-high heat. Add the shrimp in a relatively single layer, and cook without flipping for 2 minutes until lightly browned. Toss and brown again for another 1-2 minutes.

Remove 2 pieces of shrimp per each serving to use as the garnish (8 pieces for 4 servings).

Leave the remaining shrimp in the pot and add the oil and veggies, cooking for 3 minutes, until soft. Add the tomato paste, clam juice, water, thyme, bay leaf and shrimp shells. Turn the heat low and simmer, covered, for 25 minutes. Stir occasionally.

For the optional cashew cream, rinse the soaked cashews and place them into a food processor with the water. Blend until smooth. (If making the soup right away, don’t bother rinsing the bowl.)

When the soup is done cooking, remove the shells and bay leaf. Transfer the soup to a food processor and blend until creamy. Add the wine and salt. Taste, adding more wine or lemon juice to brighten, or salt to bring up the flavors.

Ladle into bowls and place 2 whole shrimp into each bowl. Sprinkle with a little paprika and tuck a parsley sprig into the shrimp. Serve warm.

Food photography by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

Traditionally cooked in a clay tagine (cone-shaped pot) this version  uses a regular, old saute pan so everyone can make it at home! Enjoy mildly-spiced Moroccan flavors cooked into tender chicken thighs and a punchy lemon and onion charmoula sauce. Serve with steamed millet or quinoa to soak up the remaining sauce.

This recipe, written by Alison Anton, was published in Natural Solutions magazine in 2008 for an article on inflammation.

Nutrition Tip: To retain the delicate vitamins a phyto-nutrients in lemon, add lemon juice and rind at the end of cooking, after removing the pot from the heat.

CHARMOULA
1 yellow onion, diced
3/4 cup chopped parsley, and a little more for garnish
1 teaspoon honey or several drops liquid stevia
1/2 teaspoon each:
turmeric
ground ginger
mild paprika
ground cumin
1/8 teaspoon cayenne

CHICKEN
2 tablespoons olive oil
6-8 chicken thighs, bone-in, with skins
1 cup chicken stock
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 – 1 teaspoon salt (check sodium content of stock!)
1/2 cup Gaeta or Kalamata olives, optionally pitted

Mix the charmoula ingredients in a medium bowl.

Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook 2-3 minutes on each side until slightly browned.

Add the stock and onion mixture. Bring the stock to a boil; reduce heat to low, cover and cook gently for 25-28 minutes, until the chicken is tender and no pink flesh remains.

Remove the chicken pieces to a platter. Turn the heat up to medium-high and let the sauce simmer for 3-5 minutes, until reduced enough that you can almost complete a figure eight on the bottom of the pan with your spatula.

Remove the pan from the heat and stir in the lemon zest, lemon juice, olives and salt.

Spoon the sauce over the chicken and garnish with the remaining parsley.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Makes 4 side servings

Leeks are caramelized to release their natural sugars, and cooked with fennel bulb for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. Serve alongside meat, poultry, eggs or grains.

Cooking Tip: “Caramelizing” is a different technique than “browning”. Caramelizing is when the natural sugars inside cook up and release a rich, sweet caramel flavor; it’s like browning from the inside out. “Browning”, on the other hand, simply browns the outside of the food via direct or indirect contact with the heat source.

Cooking Tip: Leeks collect dirt and grit deep within their multi-layered fibers. Washing just the outside of the pant will not get at it most of the time. To wash them well, slice the leeks first, then place them in a colander under running water. Alternatively, fill a large bowl with water and let them soak.

1 teaspoon fennel seeds, crushed
1 tablespoon ghee or olive oil
1 medium leek, greens removed, sliced and washed
Salt, to taste
1/3 cup chicken or veggie stock
1 medium fennel bulb, stalks removed, sliced or diced
1/2 teaspoon dried thyme
Juice of 1/2 lemon
Fennel leaves (for garnish)

Heat a medium skillet over medium heat. Add the fennel seeds and dry-toast for 20-30 seconds, until fragrant. Add the ghee, leeks and salt; stir to coat. Turn the heat to low, cover and cook 25 or so minutes, stirring occasionally, until the leeks have turned a light caramel hue.

Add the stock, fennel bulb, thyme and salt. Cover and cook another 10-12 minutes, until the fennel is crisp-tender.

Remove from the heat and squeeze on the lemon juice. Add salt to bring up flavors, if needed. Plate, and garnish with the fresh fennel leaves.

Food photos by Jackson D. Carson

©2010 Alison Anton. All rights reserved.

Makes 12-14 skewers

These favorite Thai appetizers are a hit for parties, potlucks or weekend snacks. Their mildly-spiced, sweet flavors make them a winner for kids too! If you want to fore go the chicken, the almond sauce makes a great dip for Thai summer rolls or even as a dressing for a grated carrot and raisin salad.

Nutrition Tip: I baked some of these in the oven (vs grilled) to see how they’d turn out and they were quite tasty. The only thing lacking was the signature grill marks and the “caramelized” taste that comes with browned meats.

EQUIPMENT
Blender or food processor
14 (6-inch) skewers
Gas, charcoal or stovetop grill

MARINADE
1/2 cup peanut or almond butter (try my Home Made Nut Butter)
1 cup coconut milk
1/4 packed cup cilantro leaves
3-4 tablespoons honey or several drops liquid stevia extract
2 tablespoons fresh lime juice
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 medium shallot
2 cloves garlic
1-inch piece fresh ginger, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
Dash cayenne pepper or red chili flakes

CHICKEN
1 pound boneless, skinless chicken breasts
14 6-inch skewers
Cilantro leaves (for garnish)

Throw all of the marinade ingredients into a blender or food processor and blend until smooth. Add 1-2 tablespoons of water only if it’s very thick.

Divide the marinade in half, placing half into a large shallow dish for the chicken marinade, and the other half into a small serving dish for the dipping sauce. Cover the dipping sauce and refrigerate until needed.

Cut the chicken into 1/2-inch wide strips that are 2-3 inches long. Toss the chicken into the bowl with the marinade and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to develop and the ginger to soften the meat.

Remove the dipping sauce from the fridge and let sit at room temperature for 15-20 minutes before serving. Add a touch of water or lime juice if it is still very thick at room temperature.

Skewer the meat onto the sticks, spreading the strips out along the sticks, allowing as much meat as possible to be open to the heat. Lay them onto a plate lined with paper towels and pat-dry both top and bottom, removing excess marinade that will burn on the grill.

Heat the grill to medium. Grill 2-3 minutes each side, making sure thicker pieces cook all the way through.

Place the skewers on a plate or platter. Drizzle with the remaining marinade, or leave on the side as a dip. Garnish the plate with the cilantro leaves.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Makes about 1 cup

Last year, I vowed never to buy pre-packaged nut milks again. This year, it’s nut butters. Not only is it easy, but you can get creative by using ANY nuts you like or mixing in fun additions (see below). It’s also potentially more nutritious, as there’s always the option of soaking the nuts first before blending. Pictured here is Brazil nut butter.

Cooking Tip: Making homemade nut butter is easy, but takes longer than you’d think. All you need is a good food processor; one that won’t burn out after 10 minutes. It takes a good 12 minutes of blending for the nuts to release their oils for the right creamy texture. Stopping before this stage will not yield the expected buttery consistency.

Nutrition Tip: Soaking the nuts will extract the phytic acids (compounds that bind minerals) making them more digestible. But, to get the expected creamy texture of a true nut spread, soaked nuts should be dehydrated for 10-12 hours or the water will restrict the oils from releasing. That said, if I don’t have time to dehydrate, I make the butter anyways! The texture isn’t typical, but it still tastes delicious.

EQUIPMENT
Food processor or high-speed blender (Vita-Mix)

BASIC RECIPE
2 cups organic raw nuts, optionally soaked in water to cover for 8-12 hours, and dehydrated

OPTIONAL ADDITIONS
Salt
Stevia, honey or maple syrup
Vanilla or almond extract
Raw cocoa powder or cocao nibs
Puree of dried fruit

Place the nuts into a food processor and start blending, leaving out the optional sweetener, salt or any other additions for now. Blend for 11-12 minutes, scraping down the sides frequently (especially in the beginning) until the oils release and you have a creamy, smooth butter.

Note: the nuts will go through several stages along the way: they will crumble, clump, ball, redistribute and then finally… the oils will release and you’ll have a nice, creamy buttery spread. Don’t give up until you reach this imperative stage!

Mix any of the additions in by hand (I recommend adding a little salt, if anything). Keeps in the refrigerator for several weeks.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Yield: 4 servings

This delicate fish dish uses the traditional Asian flavors of soy, ginger and toasted sesame oil for a mildly-flavored and easy to make entree. A raw salad of cucumber and radish is served on the side.

Cooking Tip: Slice fish fillets before cooking to get a smooth, clean cut. Use the sharpest knife you have, preferably a slicing knife, and try to complete the movement in one long slice, verses “sawing” at the fish that will create rough, jagged edges. Slicing at a diagonal is an attractive cut and will make the portion look bigger.

Cooking Tip: When a recipe calls for “toasted” sesame oil, it’s imperative that you actually use toasted sesame versus plain. The toasted oil is what imparts the dish with a traditional Asian flavor that cannot be replicated with plain oil. Although I generally do not recommend toasted nuts, seeds and oils, toasted sesame oil is used in small quantities and is a staple pantry item for Asian cooking.

FISH
2 tablespoons tamari soy sauce
1 tablespoon mirin (Asian seasoning wine)
1 teaspoon honey
1 teaspoon fresh minced or grated ginger
1 teaspoon toasted sesame oil
1 pound salmon fillet, skin on
1-2 tablespoons ghee or sesame oil (for searing)
Black sesame seeds (for garnish)

SALAD
2 tablespoons brown rice vinegar
2 teaspoons honey
1 small shallot, minced
1 teaspoon toasted sesame oil
Pinch salt
1 cucumber, optionally peeled, thinly sliced
4 radishes, thinly sliced

In a wide shallow dish, combine the tamari, mirin, honey, ginger and oil. With a thin, sharp knife, slice the salmon into four broad slices. Place the slices into the marinade, flesh-side down. Cover and refrigerate for at least 30 minutes, up to several hours.

Whisk the vinegar, honey, shallot, oil and salt in a medium bowl. Add the sliced cucumber and radishes, and let marinate for 30-60 minutes.

To sear the fish, heat the ghee or oil in a large skillet over medium heat. Place the fillets into the pan, flesh-side down, and cook for 2 minutes. Carefully flip and cook for an additional 3 minutes.

Transfer the fish to a decorative platter and top with a few of the cucumber and radish slices. Garnish with a sprinkling of black sesame seeds. Serve the remaining salad on the side.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Makes about 1 1/2 quarts prunes

Prunes stewed with chai spices are served over a dish of yogurt for a mildly sweet breakfast, mid-day snack or after-dinner treat. Even if you don’t have ANY of the spices, the prunes can be stewed only with water and will come out deliciously sweet.

Cooking Tip: Stewed prunes make a high-fiber addition to yogurt, warm cereal or smoothies. Also try pureeing them and spreading on toast or drizzling onto fruit.

Nutrition Tip: Try to consume yogurt and all dairy products in “whole” form. Low- and no-fat dairy items are highly processed and may no longer contain all the necessary nutrients naturally occurring in the food that our bodies need to digest it properly.

1 pound prunes
Juice of 1 orange
1 teaspoon jasmine tea (optional)
1/2-inch piece fresh ginger, crushed
1 cinnamon stick
1 star anise
5 black peppercorns
2-3 whole cardamom pods, crushed
2 whole cloves
1/2 cup whole milk yogurt per serving
1 teaspoon maple syrup per serving (optional)

Place the prunes in a medium saucepan with the orange juice and water to cover. Place the tea and spices in a tea steeper or a cheesecloth tied with cooking twine and tuck into the prunes. (If you don’t have either, just place the spices free into the pan and remove after cooking – the tea leaves will cook into the prunes.)

Bring to a low simmer over medium heat. Reduce the heat to low and cook, uncovered, for 45 minutes, until much of the liquid has absorbed and the spices are fragrant. Remove the spice sachet.

Dollop the yogurt into small bowls or parfait cups. Place a few of the prunes on top and drizzle with the optional maple syrup.

To reheat chilled prunes, add a little water and cook over low until heated through. The prunes can be served warm or room temperature, and will keep about a week in refrigerator.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Yield: 6 servings

I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.

Nutrition Tip: Did you know that in the larger meat processing plants, ground meat from several animals are processed at the same time? This means that your pound of ground beef or sausage links most likely contains meat from several animals, and increases the risk of bacterial contamination. Please consider a small, local, organic farm that processes their animals individually to reduce your chances of food-borne illness.

1 tablespoon olive oil
1 medium onion, diced
10-12 ounces uncooked beef, pork, chicken or soy sausage, skins removed
3 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
6 cups chicken or vegetable stock
2 cups finely diced sweet potatoes or yams
1/2 cup lentils, rinsed and sorted
1/2 cup milk, any variety
3 tablespoons tahini (sesame butter)
1-2 teaspoons salt (check sodium content of stock)
1/4 teaspoon white or black pepper
2 1/2 cups shredded spinach

Heat the olive oil in a large stock pot over medium heat. Add the onions and sausage meat, breaking up the large pieces with a wooden spoon. Saute 5-6 minutes, until the onions are soft and fragrant. Add the garlic, coriander and cumin, and cook another 1-2 minutes.

Add the stock, sweet potatoes and lentils. Bring to a boil, reduce the heat to a simmer and cook for 25-30 minutes, until the sweet potatoes and lentils are tender.

Turn the heat to low and stir in the milk and tahini. Add 1 teaspoon salt and the pepper; taste, adding a little more salt, if needed, to bring up the flavors.

Optionally blend a third of the soup to make it a bit creamier, while maintaining the chunky texture.

Stir in the spinach and cook another minute. Serve warm.

Food photos by Jackson D. Carson

©2010 Copyright Alison Anton – All rights reserved.

Serves 4

A sweet and tangy dressing with a hint of clove enhances and enlivens the flavors of sweet steamed beets in this healthy side dish. It makes a showy presentation too, with the stark contrast in colors. For a raw version, grate or thinly slice the beets with a v-slicer and drizzle with the dressing.

Nutrition Tip: Beets are one of the best foods for thinning bile and decongesting the liver. Late winter and spring is the best time to start cleansing the liver so it can clear the heavier winter foods and induce weight loss for the warmer months ahead. Beets can be eaten everyday in the transition months before summer.

Cooking Tip: Choose beets that are no larger than the size of a lemon for the most delicate sweet flavor, and to lessen cooking time. For even cooking, pick a bunch that has relatively the same sized beets.

4-6 small beets
1/4 cup white or blonde miso paste
Juice of 1 lemon
2 tablespoons water
2 tablespoons honey or 4-5 drops liquid stevia extract
2 teaspoons whole grain mustard
1/8 teaspoon ground cloves
1 teaspoon black sesame seeds (optional for garnish)

Remove any greens from the beets, leaving 1-2 inches of stems. Rinse and wash the roots meticulously where the stems meet the root to wash away any hidden dirt and grit. Peel the roots with a veggie peeler and slice vertically into 1/4-inch slices, slicing through the stems to retain a decorative look.

Prepare a metal or bamboo steamer over a boiling pot of water and place the beet slices into the steamer (they can be overlapped slightly). Cover and steam for about 15 minutes, until a fork slipped into the flesh goes in without any effort.

Whisk the miso, lemon juice, water, sweetener, mustard and cloves in a small dish until smooth. Use a blender, if needed.

Arrange the beet slices on a tray or platter and drizzle with the dressing (you may not need all of it – reserve any remaining as a dip for veggies or meats). Sprinkle with the black sesame seeds for a contrast in color.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

I used to make cinnamon and nutmeg milk using this same basic formula before a chef-student of mine introduced me to using turmeric instead. This is an ancient Ayurvedic remedy for sore throats and coughs, but is actually delicious! I use it a bedtime dessert beverage or a healthy alternative to hot cocoa.

Nutrition Tip: Curcumin, a powerful compound in turmeric, is proven to reduce inflammation and is a known remedy for colds and flus. Most commonly, you can find turmeric ground in the spice aisle, or if lucky, in whole form in the produce section. It’s in the ginger family and looks like a small finger of ginger, except darker in color.

BASIC
2 cups milk (any kind)
1 teaspoon ground turmeric
2-3 tablespoons maple syrup or 1-2 droppers liquid stevia

ADDITIONS (OPTIONAL)
1 cinnamon stick
2-3 whole cardamom pods, crushed
1/2-inch piece fresh ginger, crushed
4 black peppercorns, crushed
Pinch saffron
Grating of fresh nutmeg

Place all ingredients in a medium sauce pan over medium heat and bring to a gentle boil. Lower the heat and simmer gently, stirring frequently, for 5 minutes to allow the aromatics to infuse the milk.

Strain if using any of the additions, and serve warm. You should feel a touch of heat from the spice at the back of the throat.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.

Serves 4

Don’t save turkey just for Thanksgiving! This fabulous (and fabulously easy!) one-pot meal can be made all year round. Fresh herbs and lemon zest are infused into butter or oil and cooked into tender-roasted turkey leg. Cooked on top of a bed of quinoa.

Cooking Tip: I always say, “you can’t go wrong in a clay pot”. Clay pot cooking has been around for millennia and creates soft, tender flavorful food. Anyone who wants a no-stress cooking environment will want to own one. Purchase a large Sclemmertopf or Romertopf brand for around $45 at your local cookware shop or online. Makes the best, fool-proof roast chicken. See my recipe: Perfect Roast Chicken and Vegetables in the Clay Pot.

Nutrition Tip: Quinoa, as well as all grains, nuts and seeds, have phytates or phytic acid that can diminish the absorption of necessary minerals. To reduce phytic acid in these foods, it’s best to soak them, especially in an acid medium, like lemon juice or vinegar. It’s best to soak several hours (overnight for most grains and nuts) but 1-2 hours can be beneficial with the smaller seed grains, such as quinoa, millet and amaranth. Rinse them after soaking.

1 cup quinoa
1 tablespoon lemon juice
1 turkey leg (approx. 2 1/2 pounds)
2 teaspoons each minced fresh (in this order so you can sing):
parsley
sage
rosemary
and thyme
(and lemon zest)
1 1/2 tablespoons butter or olive oil
1/2 teaspoon salt
1/8 teaspoon white or black pepper
3/4 cup (approx.) chicken or turkey stock
Salt and pepper to taste

Soak the lid of a large Rommertopf or Schlemmertopf clay pot in water to cover for 10 minutes. DO NOT PREHEAT THE OVEN.

Soak the quinoa with the lemon juice and water to cover while the turkey is roasting. Rinse well and drain.

Wash and pat dry the turkey leg. Mix HALF of the fresh herbs, salt and pepper into the butter. Dot under the skin with half of the herbed butter, and rub the remaining over the skin evenly.

Lay the leg into the pot, cover, and place into the COLD oven and set the temperature to 425 degrees Fahrenheit. Roast for 1 hour and 15 minutes. Remove from the oven and carefully open the lid. Baste the turkey with the drippings several times.

REDUCE THE HEAT TO 375 DEGREES.

Remove the leg from the pot. Pour the pan drippings into a measuring cup and measure in enough of the stock so that you  have 1 cup total liquid. Pour the liquid into the pot and mix in the quinoa and minced herbs. Place the leg back into the pot, close the lid and roast again at the reduced temperature for another 30-40 minutes. When done, the turkey juices should run clear and a meat thermometer in the thickest part of the meat should read 170 degrees. The quinoa should be soft and fluffy.

Remove the leg to a large plate or cutting board. Salt and pepper the quinoa to taste, and arrange on a platter. Slice the meat from the bone and arrange on top of the quinoa.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton, All rights reserved.

Serves 4

This mildly spiced Indian dish combines aromatic brown basmati rice with delicate pieces of chicken for a flavorful all-in-one meal. This recipe uses many of the staple Indian spices, including a hint of mace and saffron for a distinctive biryani flavor. Chilis can be added for an extra kick, if desired.

Cooking Tip: Basmati is a special long-grain rice grown in the Northern regions of India and Nepal. It has a distinct nutty, earthy flavor that can’t be found in other rices. If you can’t find brown basmati, use brown jasmine. Basmati takes longer to cook than other rices – note that it should be soaked for an hour before cooking to get the right texture (especially if using brown). Always cover the the pan tightly to minimize steam loss; I use a kitchen towel under the lid to get a good seal. This recipe doesn’t call for an exact amount of water; the rice is cooked until only half-done, and the remaining water is discarded.

Cooking Tip: Make it easy on yourself and get these four easy steps out of the way while the rice is soaking:

1. Cut the chicken; re-wrap and refrigerate
2. Mix the herbs into the yogurt, cover and refrigerate
3. Soak the saffron in the water (can sit for hours to infuse)
4. Chop the fresh herbs, wrap in plastic, cover and refrigerate

BASMATI RICE
1 1/2 cups brown basmati rice, soaked in water to cover for 1 hour
2 quarts filtered water
2 tablespoons coconut oil
1 tablespoon salt

CHICKEN
3 tablespoons coconut oil
1 red onion, sliced thin
10 boneless, skinless chicken thighs, cut into thirds
1  cup plain yogurt
2 cloves garlic, minced
2 teaspoons fresh minced ginger
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cardamom
2 teaspoons salt

HERBS
1/4 teaspoon saffron threads, soaked in 2 tablespoons water for 30 minutes or several hours
3/4 cup chopped fresh mint leaves
3/4 cup chopped fresh cilantro leaves
Whole cilantro leaves (for garnish)

Drain the soaking water from the rice; discard the soaking water. Place the rice, 2 quarts water, oil and salt into a medium pot. Bring to a low boil over medium-high heat. Turn the heat to low, bring to a low simmer, cover tightly (place a kitchen towel under the lid to get a good seal) and cook for about 18 minutes, just until half-cooked (the rice should crush in your fingers but still be a bit hard).

About halfway through the rice cooking time, prepare the onions and chicken: Heat the coconut oil in a large saute pan over medium heat. Add the onions and saute until browned, 6-8 minutes.

Mix the yogurt with the spices and salt in a medium bowl.

When the rice is done cooking, strain through a sieve. Let the rice sit in the sieve while finishing the chicken; do not fluff or mix, or it may become starchy or gummy.

Add the chicken to the pan with the onions and brown about 3 minutes. Remove from the heat and mix the spiced yogurt into the chicken. Turn the heat to the lowest setting.

Remove half of the chicken and sauce from the pan. Evenly spread half of the rice over the chicken in the pan and sprinkle the rice with half of the saffron water (including any saffron threads) and half of the fresh herbs. Arrange the other half of the chicken and sauce on top of the rice and spread the remaining rice on top; add the remaining saffron water and herbs.

Cover tightly (place a kitchen towel under the lid to get a good seal) and cook over low heat for 30 minutes. When done, the sauce should have completely cooked down, the rice should be soft and fluffy, and the chicken should be cooked through. Serve warm, garnished with the whole cilantro leaves.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.