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Wheat is not a big part of the recipes in The Detox Revolution. The gluten found in wheat is one of the most common causes of allergic responses in people. Its use is minimized here so that you can benefit from the detoxifying properties of food without also having to deal with the distraction of food allergies.
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A Well-Stocked Kitchen
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This chapter opens the door, so to speak, to my kitchen. The foods in my pantry and refrigerator contain the vitamins, minerals, and micronutrients intrinsic to the process of detoxification.
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Spices curry garlic ginger lemon peel (dehydrated) mint paprika red pepper rosemary turmeric
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Nuts and Seeds almonds flax milk thistle walnuts Grains and Dry Cereal barley buckwheat oatmeal puffed brown rice puffed buckwheat quinoa Oils canola flax olive walnut rice (brown) teff soybeans (roasted)
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Dried Fruit apricots raisins Teas black green Canned Goods fruit juice salmon tomato juice tuna Frozen Foods blueberries cranberries Refrigerated Foods eggs egg whites lean meat low-fat yogurt strawberries olives herbal
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Produce apples asparagus blueberries crucifers fresh garlic, onions, and shallots fresh herbs (basil, rosemary, oregano, etc.) Legumes garbanzo kidney lentils lima soybeans grapefruit strawberries watercress watermelon
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DETOX RECIPES
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Cooking Glossary
I ve included a brief glossary in order for you to understand some of the more esoteric items used in the recipes.
arame daikon
Wiry black sea vegetable, rich in minerals. Long, white radish that is a member of the cruciferous family. Can be eaten raw, in salads, or steamed as a side dish. A black sea vegetable that grows off the coast of Maine, rich in minerals. Sweet cooking wine made from rice; available in Asian markets or in the macrobiotic section of health-food stores. Fermented soybeans and sea salt made into a paste and used as a seasoning in soups and stews. A mushroom from Japan used fresh or dried for soups and other dishes. Noodles made from buckwheat flour or a combination of buckwheat and whole-wheat flour. An earthenware bowl with a serrated bottom used for grinding herbs and pureeing. A type of vinegar made from rice that is less harsh than other vinegars. Paste made from ground sesame seeds and used as seasoning for sauces, dips, and spreads. High in calcium. Traditional naturally made soy sauce that is not processed in the same way as the ordinary variety. Salty-sour type vinegar that is made from a type of Japanese plum. Used in recipes for salads, vegetables, and dressings. A deep green, edible seaweed popular in Asian countries; used in soups, stews, and salads.
hijiki mirin
miso shiitake soba suribachi sweet rice vinegar tahini
tamari umeboshi vinegar
wakame
C H A P T E R
E L E V E N
The Recipes
he following recipes feature the detoxification superfoods discussed in this book. Where required for cooking, recipes include only healthy sources of fat, including flax, olive, canola, and sesame oils. Frying or charcoal broiling methods are discouraged and therefore do not appear in these recipes. In addition, these recipes help you avoid the dangers of overheating food while cooking, particularly meat, which as you now know can be the source of strong carcinogens. The Detox Revolution suggests saut ing at gentle temperatures. In some recipes you will learn the trick of adding a little water in the pan first, before oil is added, to effectively reduce the cooking temperature. This prevents the oil from becoming heat damaged. Some unusual foods are also featured in the recipes foods that may not be familiar to you. I hope you will enjoy the wonderfully protective foods and new cooking techniques. Remember to select organic ingredients and low-sodium products whenever possible, wash all fruits and vegetables, and keep portions small. Enjoy!
Copyright 2003 by Thomas J. Slaga and Robin Keuneke. Click Here for Terms of Use.
DETOX RECIPES
Breakfasts
BLUEBERRY OAT MUFFINS
T W E LV E S E RV I N G S
11 4 cups rolled oats 11 4 cups whole-wheat flour 1 teaspoon baking powder 2 cups fresh or frozen (thawed) blueberries 1 4 cup canola oil 1 3 cup honey 3 tablespoons water 1 large egg or 1 4 cup egg substitute 1 teaspoon fresh lemon or lime rind (optional)* 2 tablespoons lemon or lime juice
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