All Of Una

  • Fashion
  • Travel
    • Hudson Valley
    • Los Angeles
    • New York
    • New Zealand
    • Oregon
    • Paris
    • San Francisco
  • Road Trips
  • Recipes
  • Restaurants + Bakeries
  • Health
  • Garden
  • Design
    • Architecture
    • Furniture
    • Interior
    • Kitchen
    • Rising Stars
  • Soins de Beauté

Health, Restaurants + Bakeries

Detox After The Holidays

Una Baker | January 4, 2016

I know I have the desire to cleanse after splurging through the holiday season. I believe we can do this and still enjoy amazing gourmet delights without succumbing to the juice phase we see on every other street corner and read in every other trending diet articles.

Here are a few I just created for our New Years Eve party!

More to come:)

May 2016 be filled with love, health, good food, great workouts and a stress free mind!


MUSHROOM PATE TAPAS – 12 servings
2 heads of baby romaine – clean and separate
1 head of red endive – clean and separate
24 mixed mushrooms – cremini, porcini or chanterelle – clean and slice
3 cloves garlic – minced
2 tsp. ancho powder
12 sun dried tomatoes – preferably fresh from your local Italian market
48 sage leaves
1 can cannellini beans
Parmesan cheese
Red chili flakes
Salt n pepper
Balsamic vinegar

Sauté mushrooms and garlic on medium heat for 10 – 15 minutes
Cool and put in Blender to puree. Remove to a bowl and add salt, pepper and ancho powder, mix and set aside

Drain and rinse cannellini beans, set aside

Slice sundries tomatoes into ¼ “ slices

Clean and dry sage leaves. Heat cast iron pan and lightly coat with olive oil. Place sage leaves individually in pan and cook until crisp. Remove and place on a paper towel.

Spread a tablespoon of the mushroom pate on each romaine leaf
Add 5-6 cannellini beans, add a few slices of sun dried tomatoes, sprinkle with chili pepper, grate parmesan cheese, salt and pepper and add 2 sage leaves….finish with a sprinkle of balsamic vinegar.

Arrange on a platter and sprinkle balsamic vinegar and slices of red endive on top.

Chill until ready to serve


OLIVE STUFFED BABY ARTICHOKES
Baby Artichokes – best if preserved in olive oil
Nicoise olives – pitted
Olive oil
Chili peppers
Salt n pepper

Drain artichokes and cook on heat in a cast iron pan turning frequently till brown on all sides

With a sharp knife remove a little of the artichoke center and place olive in the center. Sprinkle with chili peppers, salt and pepper

Serve room temperature

1 Comment

  • Maureen Toohey January 4, 2016 at 2:14 pm

    Love a delicious detox menu that includes filling ingredients.

    Reply
  • Leave a Reply Cancel Reply

    Your email address will not be published. Required fields are marked *

    Previous Post
    Next Post

    FIND UNA HERE

    Hand Picked Posts

    • PARIS MARCH 2023 9th ARR.

      March 24, 2023
    • LEATHER SPA TIME 🧡

      February 27, 2023
    • RED LENTIL DAHL

      February 22, 2023

    Gardening

    • Home Plant Care

      February 25, 2022

    Una on Fashion

    • LEATHER SPA TIME 🧡

      February 27, 2023
    • ANNE WILLI BOUTIQUE BROOKLYN

      May 18, 2022

    Travel With Una

    • PARIS MARCH 2023 9th ARR.

      March 24, 2023
    • THE ENDLESS HONEYMOON PARIS 2022 Day 1 & 2

      October 14, 2022
    • THE ENDLESS HONEYMOON…TRAVELING THRU IRELAND DUBLIN-MAYO-CAVAN

      October 12, 2022

    All About Una

    All About Una

    HAND PICKED POSTS

    • PARIS MARCH 2023 9th ARR.March 24, 2023
    • LEATHER SPA TIME 🧡February 27, 2023
    • RED LENTIL DAHLFebruary 22, 2023

    NEWSLETTER SIGNUP

    Sign up and get the best curated design , fashion, lifestyle and more from around the globe... straight from Una!

    • This field is for validation purposes and should be left unchanged.

    © Una Baker | All Rights Reserved.