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Sometimes even your recipe book needs a little spring cleaning! Brush off those winter blues and serve up something fresh and healthy this week with these delicious (and surprisingly simple!) recipes from Brenda Watson’s book, Heart of Perfect Health.

Make it a light lunch!
shrooms-n-spinach_smWarm Shrooms-n-Spinach
Serves 4

2 tbsp. white miso
2 tbsp. sugar-free rice vinegar
1 tbsp. extra virgin olive oil
1 cup button mushrooms, sliced
1 cup shiitake mushroom caps
1 cup crimini (baby bella) mushrooms, sliced
1 large shallot, minced
One 14-oz. bag spinach leaves or baby spinach
2 tbsp. sliced almonds

Directions: In a small bowl, whisk the miso and vinegar. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and shallot and sauté for 3 minutes, or until mushrooms begin to brown. Pour miso mixture over mushrooms; cook for an additional minute. Place spinach in a large serving bowl. Pour mushroom mixture over spinach; add the almonds and toss. Serve warm.

Put a little sizzle in your dinner!
Persian Kabob
Serves 2

1 lb. lean beef, cubed
1 large onion, quartered and thickly sliced
4 firm medium plum tomatoes, thickly sliced
½ tsp. sea salt
½ tsp. lemon pepper spice
1 tbsp. sumac (optional but recommended)
1 cup raw spinach
Olive oil or cooking spray
4 skewers (if wooden, soak in water for 30 minutes prior to using to prevent burning)

Directions: Arrange beef, onion and tomatoes on skewers; season both sides with salt, lemon pepper and sumac. Coat a grill pan with olive oil spray and heat over medium-high heat. Add skewers and cook 4 to 6 minutes per side. Serve over a bed of raw spinach.

Pork roast with a twist?
sicilian_citrus_pork_smSicilian Citrus Pork
Serves 6

2 lbs. center-cut pork roast, surface scored with a knife
2 cloves garlic, minced
1 tsp. fennel seeds, crushed
½ tsp. cumin seeds, crushed
1 tbsp. fresh rosemary, minced
½ tsp. black peppercorns, crushed
1 tbsp. extra virgin olive oil
1 orange, cut into thin slices

Directions: Coat top of pork with garlic, fennel, cumin, rosemary, and peppercorns; rub gently and brush with olive oil. Carefully transfer pork to a zip-top bag and add orange slices; seal tightly, refrigerate and marinate at least one hour (preferably overnight). To cook, preheat oven to 375°. Remove pork and orange slices from bag and place in roasting pan. Add ½ cup water and cover with foil; cook approximately 40 minutes. Remove foil and cook for an additional 15 minutes, basting the roast occasionally with the pan juices, until the internal temperature reaches 160°F on a meat thermometer. Slice and serve.

Written by Renew Life

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