Get a “Clean Start” for spring with Terry Walters’ inspiring recipes

Reprinted with permission from Clean Food © 2009 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Book 1: CLEAN FOOD

I recently dove into Terry Walters’ Clean Food book, not long before her second book came out, called “Clean Start.” Terry’s approach means integrating healing, seasonal ingredients that are gluten-free, and plant-based into beautiful, delicious meals. Her recipes are  approachable to new cooks, and innovative enough for experienced ones. Not since Vanessa Barrington’s DIY Delicious have I been as excited to get crafty in the kitchen with new ideas. What drew me to Terry’s books immediately was the medicinal food factor in her recipes. (See her Super Strengthening Stew full of both sea and root veggies, with daikon – what she calls “Nutritional Heavyhitters”) Not surprisingly, we both attended the Institute of Integrative Nutrition!

Among the less commonly-used, flavorful foods integrated here are mirin (Asian cooking wine) for seasoning, mochi for healthy dessert pockets, rice cheese as a dairy substitute, umeboshi plums to balance and alkalize the blood, and sea vegetables like kombu, highly rich in minerals. More familiar ones include shiitake mushrooms, millet, pomegranates, dates, and many other great ones. The books are divided by seasons, with great instructions for stocking your kitchen right, a glossary to learn your ingredients, and tips for eating well.The gorgeous photos exemplifying recipes with short ingredient lists make both books that much more attractive.

For my birthday gathering, I made her Tofu Kale Lasagna recipe and it was a hit, so I thought I’d share the recipe here, among a few other awesome ones from Clean Food.

Book 2: CLEAN START

It’s springtime and our bodies want to cleanse! Spring is the time for asparagus, leeks, and other super detoxifying foods. You don’t need a fancy fast to start the season; a balanced diet that follows the seasons can be naturally cleansing. This books offers recipes I can’t wait to try like “Green fries” made of slightly crunchy olive-oil infused green beans, Roasted Cauliflower and Garlic soup, Carrot Cashew Miso dip, and Sauteed greens with leeks and garlic. As far as dessert, the chocolate coconut macaroons and a healthy version of a decadent brownie all sound amazing!

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I’m giving away a copy of Clean Start (a $25 value) to one lucky subscriber that shares this post with the most friends and family. Just comment below on your springtime diet goals, listing your number of re-tweets and/or Facebook shares. I’ll pick whoever gets the word out and brings me new subscribers by the end of the month so I can keep sharing my love for beautiful healthy living. Thank you for sharing!
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THIS IS ONE OF MY MOST REQUESTED RECIPES, and not just because it’s my daughter’s favorite. Tofu can be used to achieve many different tastes and textures in lasagna. I’ve used fresh firm tofu in this version, but you can substitute silken tofu for a cheesier texture or freeze your tofu first for a meatier texture.

5–7 sun-dried tomatoes

12 lasagna noodles

4 garlic cloves, minced

1 large onion, chopped

6 tablespoons extra virgin olive oil

8–10 ounces cremini mushrooms, sliced

2 pounds fresh firm tofu

2 tablespoons mirin

2 teaspoons dried basil

2 teaspoons dried parsley

2 bunches kale, finely chopped

Sea salt and freshly ground black pepper

5 cups tomato sauce

11?2 cups grated soy or rice mozzarella

Preheat oven to 375°F. In small bowl, soak sun-dried tomatoes in enough hot water to cover. When soft, drain, chop and set aside. Cook lasagna noodles until just soft. Drain and set aside.

PREPARING FILLING

In large pot over medium heat, sauté garlic and onions until soft. Add mushrooms and sauté 3 minutes. Drain tofu, wrap in towels, press to remove excess water and crumble into pot. Add mirin, sun-dried tomatoes, basil and parsley and sauté 5 minutes. Fold in kale, cover and cook 3 minutes. Season to taste with salt and pepper and remove from heat.

ASSEMBLING

Spread 1?2 cup tomato sauce over bottom of 9 x12-inch lasagna pan.

Place single layer of noodles over sauce and cover with half the kale mixture. Cover with 1½ cups tomato sauce. Sprinkle with ½ cup soy cheese. Cover with another layer of noodles and remaining kale and tofu. Add 1½ cups sauce, ½ cup soy mozzarella, and final layer of noodles, ½ cup sauce and remaining mozzarella. Cover tightly with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and set aside for 10 minutes before serving.

VARIATION

For a meatier texture, freeze tofu first, then defrost, press out excess liquid, place in food processor and process to crumble. Add to filling as described above. Add extra liquid before adding kale – I use ½ cup tomato sauce thinned with ½ cup water. Add an additional cup of sauce to the tofu mixture to season. Add kale and proceed as above.

SERVES 8

MANY PEOPLE ASSOCIATE STRENGTH WITH PROTEIN, but too much protein can be dangerous. Root vegetables are particularly strengthening and can provide some of the sweetness that you may be craving – particularly if you’ve recently cut down on carbohydrates. From the purifying effects of burdock and rutabaga to the fat-dissolving ability of daikon and onion, this dish is packed with nutritional heavy hitters. Finishing the stew with a bit of soothing kudzu, you have a perfect winter meal.

Place kombu in bowl with enough water to cover and soak 10 minutes or until soft. Drain, mince and set aside.

In Dutch oven over medium heat, sauté onion in grapeseed oil 3 minutes or until soft.

Peel and dice yam, carrot, rutabaga, burdock and daikon and add to pot along with celery and kombu. Add stock and salt, bring to boil, then reduce heat and simmer 10–15 minutes or until vegetables are soft. Fold in escarole, add water if needed to thin and simmer until esarole is soft.

In small cup, dissolve kudzu in 2 tablespoons water. Add to stew and stir 3–4 minutes or until liquid thickens. Remove from heat, drizzle with toasted sesame oil, garnish each serving with gomasio and serve.

SERVES 4

1 strip kombu

1 tablespoon grapeseed oil

1?2 onion, diced

1 small yam

1 carrot

1 rutabaga

2 burdock roots

1 8-inch piece daikon

1 stalk celery, diced

2 1?2 cups vegetable stock

1?8 teaspoon sea salt

1 head escarole, chopped

2 tablespoons kudzu

1 teaspoon toasted sesame oil

Gomasio for garnish

I CRAVE THIS POWERHOUSE COMBINATION in the spring for its incredible cleansing and healing properties. Sea vegetables are loaded with easily absorbable calcium. Cabbage is a tonic for the stomach and digestive system, a blood alkalinizer, and a rich source of antioxidants, vitamins and minerals. Now that’s strong medicine! This recipe doubles easily and keeps 4–5 days.

Soak arame in 4 cups of water for 15 minutes, drain well and set aside.

In large skillet over medium heat, sauté onion in grapeseed oil until translucent (3 minutes). Add carrots and sauté another 2–3 minutes.

Add cabbage and tamari and sauté until all vegetables have softened.

Add seaweed and cook to heat through. Remove from heat, add vinegar and toasted sesame oil and serve warm or chilled.

SERVES 6

1 cup dried arame

1 teaspoon grapeseed oil

1 red onion, cut into wedges

3 carrots, cut into matchsticks

1?2 small cabbage (green or Napa), thinly sliced

2 tablespoons tamari

2–3 dashes ume plum vinegar

1 tablespoon toasted sesame oil

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And pictured above: Deep Dish Greens with Millet Amaranth Crust

INGREDIENTS

TOPPING
3 4 cup combined millet and amaranth
2 cups vegetable stock
1 4 teaspoon sea salt
2 tablespoons chopped fresh parsley
Freshly ground black pepper
Extra virgin olive oil

FILLING
1 medium yellow onion, chopped
1 tablespoon grapeseed oil
3 carrots, chopped
11 2 cups frozen peas
11 2 cups frozen corn
2 tablespoons mirin
1 bunch kale, chopped
1 bunch collard greens,chopped
1 cup water
2 tablespoons tamari
1 tablespoon arrowroot powder

PREPARATION:

Place millet and amaranth in pot or rice cooker with vegetable stock and salt. Bring to boil, cover, reduce heat
and simmer until all liquid is absorbed. Remove from heat and set aside.

In large Dutch oven over medium heat, sauté onion in oil 3 minutes or until soft. Add carrots, peas and corn and continue sautéing to heat through. Add mirin, fold in kale and collards, and sauté until tender and bright green.

In small mixing bowl, whisk together water, tamari and arrowroot. Pour over vegetables, stir until sauce starts to thicken and remove from heat. Transfer to pie plate or casserole and set aside.

Turn on broiler.

When grains are done, fold in dried parsley and season to taste with salt and plenty of black pepper. Stir to combine and spread evenly over vegetables. Drizzle with olive oil and broil 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot.

SERVES 4

VARIATION

Substitute polenta for grains and 11 2 cups chopped tomatoes with their juices for 1 cup water and tamari.