Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!

Abrazos! xox Penny

Monday, November 28, 2011

Speaking of "Taking Ten"

Here is a list of the 10 most power-packed foods for winter health, just in case you have a little E.R. today. Eater's Remorse. Good news...go ahead and keep indulging. Just load up on these and hey, then you can feel free to say, "Yes, I will have seconds of that yummy sweet potato pie!"

1. Kale ( me consistent!)
2. Cucumber (extra water for healthier skin)
3. Carrots
4. Spinach
5. Avocados
6. Chia Seeds (I add them into my shake)
7. Brazil nuts
8. Beets
9. Cashews
10. Filtered Water

Some of you may want to actually detox a bit after the Opening Holiday Eating Weekend and so here is a recipe that will do the trick. And remember, all the green shakes I have posted are perfect Holiday cocktails!

Beet, Fennel and Fig Salad (adapted from Candle of my fave NY restaurants)

Cranberry-Sage Dressing

1/2 c. extra-virgin olive oil
1/2 c. finely chopped shallots
1 c. fresh or frozen cranberries, thawed if frozen
1/4 c. balsamic vinegar
1 tsp. chopped fresh rosemary leaves
1 fresh sage leaf, chopped
1/3 c. filtered water
1 Tbsp. maple syrup
1/2 tsp. sea salt

Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Add shallots and sauté until softened, about five minutes. Add cranberries and cook, stirring, until softened and begin to pop, about five minutes. Set aside to cool; transfer to a blender. Add vinegar, rosemary, sage, water, maple syrup, salt and remaining 2 Tbsp. olive oil and process until smooth.


1 lb. fresh beets
1 fennel bulb, trimmed and halved
olive oil for drizzling
sea salt and freshly ground pepper
1/2 c. cashews (pix and original recipe use pecans)
1/2 lb. baby arugula or spinach
1 pear, cored and thinly sliced (optional)
6 fresh figs, cut into wedges (if available; if not, there are ample dried ones)

Heat oven to 350°F. Wrap beets in aluminum foil and place on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper. Put the beets and fennel in the oven and roast until fork-tender, about 30 minutes for fennel, and 50 to 60 minutes for beets. When cool enough to handle, peel the beets and cut into thin slices; cut fennel into very thin slices.

Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted, about five to eight minutes.

Place the arugula in a large bowl, add the beets, fennel, pecans and pear; gently toss. Drizzle with dressing and scatter figs over salad. Serves and detoxs 6. Yum

I am sad to leave Thanksgiving behind because among other treats, it means the Crazy Target Lady is singing her last hurrah. "There will be some serious repercussions..." is one of her most hysterical ads. Laughter is a great detoxifier, too, and goes perfectly with this joyous salad. Here she is. Enjoy!

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