Winter cleanse group!

Could your body use a little fine tuning?

Would you like to reset your metabolism?

Do you have a few winter pounds to shed?

A Winter Cleanse date has been set!

February 26 from 9:00-11:00am & March 12 from 9:00-11:00am

For more information, please contact me at:

207-846-1162 x.6 or sarasullivan@hotmail.com

Easy Entree

This is a delicious vegetarian entree when you add the chickpeas or it can be just as delightful as a side dish, served along side grilled chicken. Try it with a dollop of Stonewall Kitchen Old Farmhouse chutney for an additional kick!

Curried Apple Couscous

serves 6

2 tbsp. butter, divided

1 tbsp. curry

1 medium apple, cored and sliced into 1/2-inch chunks

3 scallions, washed, trimmed and thinly sliced

1 cup whole wheat couscous

1 3/4 cup broth

salt and pepper

1/4 cup sliced almonds, toasted

1/4 cup cilantro, chopped

optional: raisins and chickpeas

In a saucepan over medium heat , add 1 tbsp. butter and add the apples, curry powder and a small pinch of salt. Cook for about 3 minutes, or until the apples soften and absorb most of the curry. Remove apples from the pan and set aside.

In the same pan, add the remaining 1 tbsp. of butter and saute the scallions until they soften a bit, about 3 minutes. You do not want to brown them. Add the water and a pinch of salt. Bring to a boil, add the couscous, cover and remove from the heat. Let sit -10 minutes. Remove cover and fluff with a fork. Add apples, almonds and cilantro. Season to taste with salt and pepper and more curry if desired.

Split Pea and Barley Soup

A lovely, warming soup on a cold winter night!

Split Pea and Barley Soup

Serves 6

1 tbsp. extra virgin olive oil

1 medium yellow onion, diced

1 stalk of celery, diced

2 large carrots, peeled and diced

3 garlic cloves, minced

8 cups chicken or vegetable broth

1 cup green split peas, rinsed

1/2 cup barley, rinsed

2 medium potatoes, peeled and diced

1/4 cup fresh parsley, finely chopped

2 tsp. dried oregano

1/2 tsp. black pepper

2 cups baby spinach

Salt and pepper

Lemon slices to garnish

In a large saucepan, heat the oil over medium heat. Add the onion, celery, carrots,

and garlic. Cook, stirring for about 7 minutes. Add the broth, split peas, barley,

potatoes, parsley, oregano, and pepper and bring to a slow boil over medium-high

heat. Reduce the heat to medium-low and cook, stirring occasionally, until the

peas are tender, about 1 hour. Stir in the spinach and salt to taste. Cook over low

heat for about 15 minutes. Garnish with thin lemon slices.

New website!

Please view my new website www.nourishyourbodytoday.com

I am in the process of linking it to the blog and a facebook page.

It will list upcoming workshops if you are interested in joining!

I look forward to seeing you all soon.

Tangy mustard sauce

I made this mustard sauce to go on chicken last night and it was wonderful!

I grilled chicken and served it on top of garlicky greens (picture and recipe below)

and topped with this sauce.

A perfect light winter dinner (and kid friendly).

Tangy Mustard Sauce

Yields 1/4 cup

1 tbsp. extra virgin olive oil

2 cloves garlic, peeled and minced

1/4 cup dry white wine

1/4 cup chicken or vegetable broth

2 tbsp. maple syrup

2 tbsp. dijon mustard

Heat the olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds, stirring constantly. Stir in the wine, broth, maple syrup and mustard. Bring to a boil and cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally.

Garlicky Greens

serves 4

2 bunches of kale, spinach, or Swiss chard, rinsed, dried & stems removed

2-3 tbsp extra virgin olive oil

Salt and pepper

4 cloves of garlic, peeled and minced

1/4 cup Parmesan

Red pepper flakes

Cut the greens into 1/4-inch strips. Heat the olive oil in a skillet over medium heat. Add the greens and a pinch of salt. You want the greens to hiss and spit a bit when they hit the pan. Stir the greens until their color gets bright green, about 5 minutes. Add the garlic. Saute for another minute and remove from the heat. Stir in the parmesan cheese. Taste, add more salt and pepper if needed. Top with the almonds and serve immediately.

Great Grains!

Looking for an easy, healthy side dish with dinner? Look no further...

These two grain dishes go beautifully with grilled chicken, fish or chickpeas.

They are quick to cook and well liked my young food critics.

Whole wheat couscous with orange zest and pistachio

serves 4

Couscous is a tiny pasta, so technically it is not a whole grain. Regardless of its categorization, it is high in protein and fiber, so it measures up pretty well.

1/2 cup whole wheat couscous

1/2 cup boiling water

2 tbsp. finely chopped scallions

1/2 tsp. grated orange zest

Pinch of sea salt

1/4 cup chopped pistachio nuts, lightly toasted

Place the couscous in a medium bowl.

Pour in he water and cover the bowl with a plate. Let stand for 30 minutes or until water is absorbed. Stir in the scallion and orange zest, and add a pinch of salt to taste. Serve warm or at room temperature, topped with pistachio nuts.

Bulgur with Olive Oil and Lemon

serves 4

1/2 cup bulgur

1/2 cup boiling water

1 tbsp. extra virgin olive oil

1 tbs. freshly squeezed lemon juice

Pinch of sea salt

1/4 cup finely minced fresh parsley

Place the bulgur in a medium bowl. Pour in the water and cover the bowl with a plate. Let stand for 30 minutes or until the water is absorbed. Stir in the olive oil and lemon juice, and add sea salt to taste. Stir in the parsley and serve warm or at room temperature.

Porcini Risotto

When the weather is cold, nothing warms me up like a creamy, risotto.

This recipe comes from Food and Wine magazine and is on my weekend menu.

I plan to make sauteed garlicky greens to gone along side this delicious dish.

You could also serve alongside grilled chicken or sausage if you like.

Have a wonderful weekend!!

INGREDIENTS

1. 1 ounce dried porcini mushrooms
2. 2 1/2 cups boiling water
3. 3 cups chicken stock
4. Salt and freshly ground pepper
5. 1/4 cup extra-virgin olive oil
6. 1 small shallot, minced
7. 1 garlic clove, minced
8. 1 cup arborio rice (7 ounces)
9. 1/4 cup dry white wine
10. 1 small bay leaf
11. 1 tablespoon unsalted butter
12. 1 tablespoon mascarpone
13. 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
14. 1 pound fresh porcini or cremini mushrooms, thinly sliced
15. 1 thyme sprig

DIRECTIONS

1. In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.
2. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes. Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter, mascarpone and cheese; season with salt and pepper and keep warm.
3. In a skillet, heat the remaining 2 tablespoons of oil. Add the fresh porcini and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme. Season the porcini with salt and pepper, spoon over the risotto and serve.