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From gluten-free to Paleo to juicing: New diet cookbooks and recipes - National diets 'Tis the growing season for making New Year's resolutions. If you've resolved you can eat healthier in 2014, you will need a guide. And that's where this information comes in. From Paleo capacity to juicing joy to gluten-free glory, here are three new cookbooks to take into consideration adding to your arsenal, plus sample recipes: For a sample with the "Complete Juicer," try Green Zinger. Green Zinger Kale is often a rich source of Vitamin K, beta-carotene, Vitamin C, and lots of other nutrients. To make the method run a little smoother, push the kale through having a wedge of apple, a bit at a time, during the entire juicing process. Ginger is ideal for digestion and can give you a burst of your energy. Ingredients Dish the Primal Cuisine delights with Salmon Salad Nicoise with Haricots Verts & Pastured Eggs Serves 8 For a straightforward luncheon this is often a simple entr??e which can be prepared ahead of time and assembled ahead of serving. The Lemon Oregano Dressing is a perfect match for your salmon. The Marinade 2 tablespoons extra virgin olive oil juice of just one lemon 1 teaspoon fresh thyme 1 teaspoon lemon zest ?? cup finely minced scallions, white and green parts ?? cup Italian (flat leaf) parsley, chopped pinch of sea salt and freshly ground pepper The Fish 1?? to 2 pounds Alaskan wild-caught salmon filet, skin on The Salad Accompaniments 1 pound steamed haricots verts or another young tender garden bean 8 ounces your selected salad greens, arugula, red oak leaf lettuce, watercress or mesclun 8 hard-boiled eggs, peeled and cut into wedges ?? cup Nicoise olives, pitted ?? cup thinly sliced radishes Garnish: avocado slices, sprigs of thyme, Maldon sea salt, as well as a twist of pepper Lemon Oregano Dressing Makes 1?? cups. Place the next ingredients in a very blender and puree. ?? cup fresh lemon juice 4 tablespoons balsamic vinegar 2 cloves minced garlic 2 tablespoons capers, rinsed ?? cup extra virgin olive oil sea salt and freshly ground pepper to taste For the fish: Place the salmon, skin side down, in a very large rectangular glass baking dish. Pour the marinade on the salmon and bake 15-20 minutes or until just done. Salmon should be slightly pink and moist in the center. Remove the salmon from the oven, then when cool, gently remove the skin. For the haricots verts: In a pot which has a steamer basket, steam the haricots verts until crisp and bright green. Plunge into ice water to prevent cooking. To serve: Begin by tearing the salmon into 2-inch pieces having a fork. Place some with the salad greens on each dinner plate, arranging the hard-boiled egg wedges, radishes, and haricots verts artfully across the plate. Divide the salmon evenly over the greens and garnish using the Nicoise olives, avocado slices, and sprigs of fresh thyme. Spoon the dressing liberally within the salmon and also the greens. For additional sparkle sprinkle the Maldon salt across the dish. Pass the pepper grinder. |