Clean Food

“More than ever we want our food to be not just delicious, but healthful and nutritious. With this magnificent work, Terry Walters has provided the perfect template for this way of life.”  Charlie Trotter

More than a cookbook, CLEAN FOOD is an encouraging, easy-to-understand guide to eating closer to the source and benefiting from the rich nutritional profile of the freshest, in-season, locally grown ingredients. Terry Walters provides valuable information that empowers you to eat clean and live well. Beginning with an extensive introduction to the world of CLEAN FOOD, you’ll learn about whole grains, vegetables, legumes, soy, nuts, seeds, sea vegetables, and fruit, plus a plethora of information that can help you serve your unique constitution — one healthy choice at a time – proving that CLEAN FOOD is easy to prepare, nutritious and delicious!

Featured Clean Food Recipe

Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms

brussels sprouts

ROASTING BRUSSELS SPROUTS CHANGES their dense texture and makes them soft and delicious, particularly when combined with these other caramelized vegetables. Brussels sprouts are a rich source of antioxidants and are desirable for their antibiotic and antiviral properties.

CLEAN FOOD | Winter | Page 220

Ingredients

11⁄2 pounds Brussels sprouts
4 shallots, quartered
10 garlic cloves, peeled
1⁄2 pound shiitake mushroom caps
1 large fennel bulb
1⁄4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh tarragon or rosemary
Coarse sea salt and freshly ground black pepper

Preparation

Preheat to 425°F. Prepare Brussels sprouts by cutting away tough root ends and removing any blemished outer leaves. Slice in half through the base and place in large bowl. Add shallots, garlic and mushroom caps. Prepare fennel by trimming off dried root end and slicing bulb thinly widthwise. Add to vegetables and toss with olive oil, vinegar, tarragon, and salt and pepper to taste. Place in 9 x12-inch glass or ceramic baking dish and roast uncovered 25 minutes. Stir vegetables and roast 25 minutes more. Remove from oven and serve.

SERVES 6

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