Terra Americana

I dont know about you, but this year I need a fresh start.  The fall and holidays were far to rushed.  I consumed far too much that was grab and go and even more red meat and cheese.  My stomach is rebelling and I have about as much energy as a slug.

Now that things have come to a more leisurely pace and I have time to think and prepare I can eat meals that are healthy, hearty and delicious.  This recipe is all of the above and more.

Chicken is packed with vitamins, minerals and protein filled; boosts the metabolism, kidney's, liver, eyes, nervous system, skin and bones.   The lemon detoxifies the liver,  containing high amounts of vitamin C. Dates also contain high levels of potassium; a nutrient proven to reduce the risk of hypertension and stroke. They are also known to have have been used to increase sexual stamina, promote digestive health and boost heart health. Medjool dates are a rich source of Vitamin B6 which has been shown to improve brain performance.  Brown rice blends add texture, flavor and aroma, in addition to antioxidents and digestive support.  You really cant go wrong wtih this delicious dish.

•  1 1/2 cup Brown/Wild Rice Blend
  
• 1 tbsp Coconut Oil
  
• 1/4 cup fresh lemon juice (fresh is best)
  
• 1/4 cup Lemon Infused Vinegar, dry white wine or dry vermouth
  
• 1 1/2 cups water
  
• 1 tbsp Nutritional Yeast or Miso
• 1 Boneless Chicken Breast Sliced in 2 pieces
• 2 tsp Lemon Ginger Curry
  
• 1 tsp Sea Salt
• 1/2 cup pitted Dates (I prefer medjool)
  

Preheat oven 375 f.  Put 1 tbsp coconut oil into an oven proof dish stir in the rice until all the grains are coated.  Add the lemon juice, vinegar, water and nutritional yeast.  Slice and coat the chicken breast with the Lemon Ginger Curry on both sides and place on top of the rice. Sprinkle Sea Salt over the Chicken.  Slice the dates and place on top of the chicken. Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175F.  Salt and pepper to taste.

More refreshing meals:

• Asparagus Splendida

• White pizza, with parsnips

• Tomato & Turkey Stew with kale and white beans

• Crab and Grapefruit Salad

Photo Credit: Julie T Cecchini

Packed with vitamins and minerals, quinoa is as versatile as it is easy to prepare. I love it year around, but the winter is when I have fun with it.  I use it for pilafs and risottos, oreganatas and stuffings.  Above all my favorite is in salads.  This make ahead gem is fabulous outline for what looks fresh and delicious at your local market.

• 1 cup Quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tbsp fresh citrus juice (lemon, lime, orange, grapefruit)
• 1 tbsp Midwestern Garden Radish or 1 clove minced garlic
• 1/2 cup Good Quality Extra Virgin Olive Oil
• Freshly ground black pepper
• 1 large English hothouse cucumber (diced radish works too)
  
• 1 pint grape tomatoes, halved (or try 2 carrots grated)
  
• 1 cup chopped flat-leaf parsley
• 2 tbsp fresh ginger, minced (optional)
• 2 scallions, thinly sliced
• 1 avocado thinly sliced (optional)

Prepare quinoa as instructed here. Let stand, covered, for 5 minutes. Fluff with a fork.
Whisk citrus juice and Midwestern Garden Radish in a small bowl. Gradually stir in olive oil.

Add cucumber, tomatoes, herbs, ginger, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle dressing over the salad and fold in to incorporate.  Allow to sit and marinate for at least 1 hour before serving.  Season salad to taste with salt and pepper.

Other great grain ideas:

• Easy Spanish Rice

• Harvest fruit polenta

• Pumpkin Risotto with millet

• Wheat berry and tuna salad without the wheat

Photo Credit: Julie Cecchini