WHIPPED CAULIFLOWER

Serves 6

If you crave mashed potatoes, here's a substitute that I think tastes even better. It makes a great, light but filling side dish with your evening protein. Use butternut squash already peeled and chopped in a bag for an easy shortcut; it's available at Trader Joe's, Whole Foods and many supermarkets.

If you don't already own a steamer basket, going on the detox diet is the perfect occasion to reward yourself with one.

2 C cauliflower, coarsely chopped
2 C peeled butternut squash, chopped into 1-inch chunks
½ C organic vegetable or chicken stock
1 T olive oil
¼ t salt
ground black pepper

1. Steam the cauliflower and squash in a steamer basket until soft (about 7-10 minutes). If you don't have a steamer basket, add the vegetables to about an inch of water and steam them in a covered pot. Drain them in a colander when cooked.

2. Fit a food processor with a metal blade and combine the cooked vegetables with all the other ingredients, except the ground pepper. Whip till fluffy, season to taste with ground pepper, and serve warm.

By Jan Bresnick

30 Minute Dill-Baked Salmon

4 salmon fillets (each 6 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
4 lemon slices
3 chopped shallots
1 chopped garlic clove
2 tablespoons olive oil
fresh spinach
2 cups lightly packed basil
1/4 cup broth or stock

Place salmon fillets on baking pan. Mix salt and pepper; sprinkle half over fish with lemon juice and chopped fresh dill. Top with lemon slices. Bake at 350F for 15 minutes. Sautee shallots and chopped garlic clove in olive oil for 6 minutes. Add [two 10-ounce packages] fresh spinach and basil;
cook 8 minutes. Add remaining salt mixture and broth or stock. Boil 4 minutes. Serve salmon on greens

Adapted from Family Circle Nov. 98

Salmon Steaks with Watercress

1 bunch watercress, washed and stems removed
4 salmon steaks (about 1 3/4 pounds)
1 tablespoon lemon juice
1 tablespoon olive oil

Put the watercress in the bottom of a 2-quart baking dish and lay the salmon steaks on top. In a small bowl, mix together the lemon juice, oil, and pour over the fish. Cover and bake at 350 for 30 minutes or until fish flakes easily with a fork. Note: Good hot or cold. (Serves 4)

From: the Fannie Farmer cookbook, via Vickie
Adapted by Patti Vincent

Rosemary Chicken

1 fresh chicken
1 bunch of fresh rosemary
1 clove of garlic
1 whole onion
1 teaspoon kosher salt
olive oil

After proper cleansing, rub chicken with olive oil inside and out. Place rosemary inside chicken cavity with a whole peeled onion. Crush or squeeze garlic and rub over chicken or place slices under skin of breast. Sprinkle with salt and place in roasting pan. Cook at 300* for 3 hours.

From: Trish Tipton on the PaleoFood list

Baked Egg Soufflé

2 organic eggs
2 C cooked and chopped spinach

Mix together and bake at 350 for 1/2 hour

From: A child's cookbook from 1931

Wilted Greens with Lemon

1 tsp. extra virgin olive oil
2 or 3 cloves of garlic, minced
grated zest of 1 lemon
juice of 1 lemon
1 bunch leafy greens (kale, collards, broccoli rapini), cleaned well and
sliced into bite-sized pieces

Heat oil in a skillet over medium heat. Add garlic and cook 1 minute. Add greens and cook until they are tender and begin to wilt, about 5 minutes. Stir in the lemon zest and cook 1-2 minutes. Remove from heat and toss greens with lemon juice. Serve immediately, makes 4 servings.

Adapted from “Cooking the Whole Foods Way” by Christina Pirello

Broccoli with Golden Garlic and Lemon Paleolithic Recipe

Broccoli with Golden Garlic and Lemon
Paleolithic Recipe
Ingredients:
1 bunch broccoli, about 1 pound
1/4 cup extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 teaspoon pepper
3 tablespoons fresh lemon juice

Directions:
Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm.

In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli.

Author Unknown