The importance of eating clean

(WTNH) - Author Terry Walters shares the importance of eating clean.

Asparagus with Miso Lemon Dressing and Marcona Almonds

Miso is a great source of essential vitamin B12 and immune-strengthening zinc. Plus, it delivers big taste and significant health benefits. In the winter, it's easy to add miso to soups and stews. Come spring, I favor lighter preparations like this one that contrast miso's taste with the delicate and sweet Marcona almonds and fresh asparagus to highlight the flavors of the season.

2 bunches asparagus
1/4 cup water
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon sweet brown rice miso
1/4 cup Marcona almonds (or whole blanched almonds)

1. To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
2. In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
3. In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved.
4. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.

Serves 4


Festive Quinoa with Apricots and Orange Zest

Serve this dish with everything from roasted cauliflower and garlic soup to asparagus with miso lemon dressing and marcona almonds and even just a simple green salad.

1 1/2 cups Inca red quinoa
2 3/4 cups water
Sea salt
1/2 cup dried apricots
1/2 fennel bulb, cored and diced
1 bunch scallions, chopped
1 cup toasted pine nuts
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons orange zest
1/4 cup extra virgin olive oil
1 tablespoon maple syrup
Juice and zest of 1 lemon
Freshly ground black pepper
2 tablespoons toasted sesame seeds

1. Place quinoa in pot or rice cooker with water and a pinch of salt. Bring to boil, cover and cook until water is absorbed (about 15 minutes). Remove from heat and set aside to cool slightly before fluffing.
2. Place apricots in bowl. Bring 1 cup water to boil and pour over apricots to reconstitute. Let sit 1 minute, drain and chop. Transfer to large mixing bowl and add fennel, scallions and pine nuts. Fluff quinoa
3. and add to bowl.
4. In small bowl, whisk together basil, mint, orange zest, olive oil, maple syrup and lemon juice and zest. Season to taste with salt and pepper and pour over quinoa mixture. Add toasted sesame seeds, fold to
5. combine all ingredients and serve.

Serves 6

Energy Squares

Add your favorite toasted nuts, seeds or even dried fruit to suit your tastes and make your own unique creation.

1 cup peanut butter (almond, cashew and sunflower butters can be substituted)
1/3 cup brown rice syrup
1/3 cup maple syrup
1 1/4 cups crispy brown rice cereal
1/2 cup toasted almonds
1/2 cup unsweetened shredded coconut
3/4 cup ground flax seeds
1/4 cup gluten- and dairy-free chocolate chips

1. In medium pot over low heat, whisk together peanut butter, brown rice syrup and maple syrup. Remove from heat and set aside.
2. In separate bowl, combine rice cereal, almonds, coconut and ground flax. Fold dry ingredients into peanut butter mixture until all ingredients are incorporated.
3. Rinse 8 x8-inch baking dish with cold water to prevent sticking. Spoon in batter, sprinkle with chocolate chips and press firmly and evenly into dish. Refrigerate for 45 minutes or until firm. Remove from refrigerator, cut into squares and store in airtight container.

Makes approximately 36 bite-size squares.

For more information on how to eat clean, visit www.terrywalters.net , check out her Facebook page , or follow her on twitter @terrywalters