2019-01-01_Clean_Eating

18 cleaneating.com JANUARY/FEBRUARY 2019

Chamomile Gravlax

with Potato Waldorf Salad

SERVES 6.

GRAVLAX

¼ cup rock salt

2 chamomile tea bags,

tea removed from bag

1 lime, zested

1 lemon, zested

2 tsp ground black pepper

11⁄2 lb skinless wild salmon

POTATO SALAD

11⁄2 lb fingerling potatoes

½ lb green grapes, halved

2 stalks celery, finely chopped

1 Spartan apple,

cut into cubes

½ cup avocado oil mayonnaise

3 tbsp chopped fresh dill

2 tsp apple cider vinegar

¾ tsp sea salt

ground black pepper,

to taste

1. Prepare gravlax: In a medium
   bowl, combine rock salt, tea, zests
   and black pepper. Line a large
   baking sheet with parchment
   paper. Place half of salt-tea mixture
   on parchment and place salmon
   skinned side down on mixture.
   Cover top of salmon with remaining
   salt-tea mixture. Leave uncovered
   in the refrigerator for 12 hours
   or overnight.


2. Drain all liquid and rinse salt-tea
   mixture off salmon; pat dry. Place
   salmon on a rack over a baking
   sheet to allow circulation. Return to
   refrigerator uncovered for 12 hours
   or overnight.


3. Prepare potato salad: In a large
   pot of water, bring potatoes to a boil.
   Cook until tender, about 20 minutes.
   Drain; let cool. Cut into cubes.


4. In a large bowl, combine potatoes,
   grapes, celery and apple. In a small
   bowl, combine mayonnaise, dill,
   vinegar, sea salt and pepper. Toss
   mayonnaise mixture into salad.


5. Slice salmon thinly and serve
   with potato salad.
   PER SERVING (1⁄6 of recipe) Calories: 431,
   Total Fat: 22 g, Sat. Fat: 3 g, Monounsaturated
   Fat: 13 g, Polyunsaturated Fat: 4 g, Carbs: 32 g,
   Fiber: 4 g, Sugars: 10 g, Protein: 27 g,
   Sodium: 744 mg, Cholesterol: 71 mg

No-Muffin

Eggs Benny

with Ghee Hollandaise

SERVES 6.

HOLLANDAISE

½ cup ghee

3 large egg yolks (use in-shell

pasteurized eggs)

1 tsp Dijon mustard (check

labels for wine-free)

1 tbsp lemon juice

+ more to taste

1⁄8 tsp sea salt, or to taste

FRITTERS & EGGS

4 cups peeled and grated

sweet potato

1 small yellow onion, grated

7 large eggs, divided

2 tbsp arrowroot

1⁄2 tsp sea salt

¼ cup avocado oil, or as needed

1 tbsp white vinegar

½ tsp ground cayenne

pepper, optional

2 tbsp chopped fresh flat-leaf

parsley, optional

1. Prepare hollandaise: In a small
   saucepan, melt ghee. In a blender,
   combine egg yolks, Dijon, 1 tbsp
   tepid water and lemon juice. With
   motor running, stream in ghee.

V GF 30 W

GF 30 W

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