Detoxification and Dinner

Wouldn't that be a good song or book title?
I always think of life experience and occurrence as a song, book or sitcom title. So far I have 5 different series (all running 7 seasons), 19 bookcases full and a 53 Mega Hits!

This week is all about the emotional, nutritional and physical detox. Seriously. After all of the people and the drinks and the food I am spending this week balancing out... starting with dinner. I am proud to say that it is only Tuesday and I have cooked three separate, very nutritional dishes and have packed my lunch daily. Unfortunately as I sit here I am drinking a glass of my favorite TJ's Bordeaux and have made plans for two nights this week. One life item at a time--- guess a gal needs some toxins, right?

Two detoxifying dinners:
Wild Rice Salad
In my new cookbook, Clean Cooking, (again, Thanks Mom!) I learned that wild rice is a grass and not a grain. This makes it a GREAT protein source as well as packed with fiber. This salad can be hot or cold and it so yummy! Adapted from New York Times recipe with my imagination--- basically, it VAGUELY resembles their recipe :)

1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
1 can chopped artichokes
1 can garbonzo beans
1/2 cup chopped fresh parsley
Juice of a lemon
Head of brocolli steamed and chopped
1 small garlic clove, minced
3 tablespoons extra virgin olive oil

1. Bring the water and artichoke juice boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Add brocolli and artichokes for last 5 minutes. Drain and toss in a large bowl with the remaining salad ingredients.

Sweet Potato and Black Bean Chili
Adapted from The Clueless Vegetarian

1 tbsp EVOO
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 tsp curry
1 cup vegetable broth
1/2 clove garlic
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano

Heat the oil in your RED DUTCH OVEN:). Add the onions and garlic and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder, curry and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes. Puree 1/2 and serve with a dollop of greek yogurt or sour cream.

Cooked listening to these new tunes (or old on new mixes)
Slow Down- Wallis Bird
The Great Salt Lake- Band of Horse
The Chain- Ingrid Michealson
Selfish Jean- Travis
Float On- Modest Mouse
Cape Cod Kwassa Kwassa- Vampire Weekend
Got To Have You- The Weepies
Back in Your Head- Teegan and Sara
Time to Pretend- MGMT
Mercury Falling- Sting
Throw it All Away- Brandi Carlise

Now, off to watch David D in last season's Californication... a great addition to Detoxification :)

xoxo- Detox Debbie