Spring is a wonderful time of the year to cleanse. I recently did a 3-day cleanse / juice fast and I'm always amazed at how significant the rewards are. Sure, the process is rather painful. Especially on the first day, where you feel lethargic and often experience unpleasant headaches. But I find that it's all worth it in the end, as you are left feeling more energetic and alert, not to mention how it brings your digestive system back on track.
The last time I cleansed for a number of days, I found myself craving kale and seaweed, particularly. In fact, that's how I came up with the name for this blog. This time around, however, I found myself craving the sea. Salmon, trout, tilapia. Shrimp, crab, scallops... If it came from the sea, I craved it! Needless to say, I've been eating a lot more seafood ever since. A serious boost of omega 3s. It fascinates me when my body tells me exactly what it needs.
Shrimp with Balsamic-Orange Onions
(Recipe adapted from Eating Well magazine)
2 large sweet onions, sliced
2 tbsp extra-virgin olive oil
1 tsp salt
1 tsp freshly grated orange zest
Juice of 1 orange
2 tbsp balsamic vinegar
1 tsp finely chopped fresh rosemary or 1/4 teaspoon dried
Pinch of crushed red pepper
12 raw shrimp, peeled and deveined
1/4 cup sliced green onions
Preheat oven to 400°F.
Toss onions, oil and salt in a 9x13-inch baking pan. Cover with foil and bake until softened and juicy, about 45 minutes. Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 15 to 20 minutes.
Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 20 minutes. Stir in shrimp and bake until cooked through, 12 to 15 minutes. Stir in the green onions and serve.
Roasted Beets with Orange Vinaigrette
(Recipe adapted from MyRecipes.com)
1 pound golden, pink, or red beets, rinsed and greens trimmed
3 tbsp orange juice
1 tbsp white wine vinegar
1 tbsp minced red onions
1 tsp salt
Pepper, to taste
Place beets in a baking pan and add 1/2 inch water. Cover tightly with foil and bake in a 375°F oven until tender when pierced, 45 to 60 minutes. Peel and cut into wedges.
Meanwhile, in a bowl, combine orange juice, vinegar, onions, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.
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Delicious! One comment, the shrimp recipe makes enough for 2, the beet recipe makes enough for 4. I put the beets in at 400 with the onions at the same time and everything was ready at once, so the beets took longer than I thought. I served it with wild rice and butternut squash.
ReplyDeleteOne comment, I marinated the shrimps in the balsamic sauce while the onions were cooking and then removed them when time to add the marinade to the onions. I thought the shrimp was overcooked according to the recipe so next time I might stirfry the shrimp for 3 mins each side and stir into the onions, shortening cooking time too!