Monday, July 12, 2010

Newport Beach: Retox and Detox



Mission Detox: 3 Salad Recipes


Here's to 14 consecutive years of wild beach house fun with my family! Last Monday we returned from ten days in Newport Beach, California.


Each summer, my mom and her sisters spoil their children with homemade cooking. They manage to squeeze all of their specialities into 7 days. Unfortunately it has become a smorgasbord of yang foods: donuts, sweet and sour chicken, egg rolls, taquitos and candy-bar brownies to name a few. The love behind the food is undeniable; it makes it impossible to say no.


This annual retox leaves my body begging for a return to healthier, healing foods. Matt and I committed to at least 7 days of fresh salads and smoothies to help detox after the trip. Our girls are not salad eaters but they love vegetables. I sliced up individual veggies from the salad and served them with chicken or another protein. I use all fresh, organic products when possible. All of these ingredients can be found at Trader Joe’s grocery store.



Cranberry, Pecan and Goat Cheese Salad

Bag o’salad: baby lettuce or romaine (wash it again even though it says it’s washed!)

1/3 cup dried cranberries

2.5 oz plain goat cheese, broken into chunks with fingers

3/4 cup of candied pecans

1 small apple, sliced (I like Gala)

pinch of sea salt

freshly ground pepper

Lazy Vinaigrette (see below)



Beet Salad

Bag o’salad: romaine

2.5 oz. herbed goat cheese, broken into chunks with fingers

1/3 cup toasted almonds

Steamed red and/or yellow beets, chopped (TJoe’s sells prepared beets in its refrigerated section)

pinch of sea salt

freshly ground pepper

Orange vinaigrette (substitute Champagne vinegar and add 1-2 Tbs orange juice)



Warm Goat Cheese Salad

Bag o’salad: romaine

1 cup small, sweet tomatoes

1/8 to 1/4 cup toasted or plain pine nuts

pinch of sea salt

freshly ground pepper

Lazy Vinaigrette with a splash of honey


Baguette Slices

3 oz. plain goat cheese

Warmed honey


Directions: Toss the lettuce, tomatoes and pine nuts together in Vinaigrette. Place a 1/2” sliced round of goat cheese on each baguette slice. Place in a 425-degree oven or under low broiler until bread and cheese are golden or brown. Remove from oven and drizzle with warmed honey (this last part is incredible).



Lazy Vinaigrette

The magic ratio is 3 to 1 in a vinaigrette--3 parts oil to one part vinegar. For this size of a salad, I usually toss 1 Tbs balsamic or red wine vinegar, 3 Tbs of Olive Oil and a splash of agave nectar, honey or liquid stevia to temper the vinegar, with the salad.




4 comments:

  1. i need to do your smoothie and salad detox, i've been on carb overload since i got back! thanks for sharing those salad recipes!

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  2. I was just getting ready to post your salad dressing on the blog for my Back To Basics theme. All of these salads are simple and great...I want to make them all right now! :)

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  3. Good idea! The beach house food is so fun and yummy, but comes at a price :)

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  4. i forgot to mention that you can just as easily eat the cranberry, goat cheese salad with spinach instead of lettuce. they make one like that at lgo pizzeria--with a yummy pecan vinaigrette that i have yet to make.

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