Post Holiday Detox

In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. “Barley has a nice chew that is delicious with spiced tofu,” says Forte. “Quinoa or farro would also work well.”

Browned mushrooms, fresh sage and lemon juice dress up this version of a classic mushroom-barley salad from F&W’s Kay Chun.

Chickpeas, mustard greens and chiles get topped with poached eggs in this simple 30-minute dish from F&W’s Justin Chapple.

Pumpkin seeds give this fall salad from chef Dan Holzman of NYC’s Meatball Shop toasted flavor and crunch.

Elizabeth Falkner of Citizen Cake and Orson in San Francisco calls this juice her “wake-up call.” Sweet and tangy, it’s a refreshing juice for the morning.

“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it’s just so juicy,” says chef Annie Somerville.

Laurent Gras uses ginger, fennel and lemon to flavor his lean, protein-rich striped bass as it steams; then he serves it over a lemony shaved-fennel salad, an excellent source of vitamin C. “Instead of using oil or butter, I like to steam fish with aromatic ingredients,” Gras says. “You get as much flavor this way—usually more.”

F&W’s Gail Simmons makes this vegan rice bowl when she needs something especially healthy to eat.

Many of Madhur Jaffrey’s books have an Indian slant, but she’s most famous for her 1999 tome Madhur Jaffrey’s World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it’s a very satisfying meal.

Not only are macadamia nuts a good source of heart-healthy omega-3 fatty acids, but when they’re pureed, they also serve as an ingeniously creamy base for dairy-free salad dressings.

Curly leaf spinach has great texture and flavor and holds this mustardy dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines.

This one-pot dinner from F&W’s Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting.

To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle Eastern spice. While the color of golden beets contrasts nicely with dark red blood orange sections, any beet variety—from standard red ones to the white-and-pink striped chioggia—will be delicious.

Quinoa is definitely a superfood: A grain-like seed, it’s a “complete” protein containing all eight essential amino acids (another plus: it cooks much more quickly than most grains). To create a terrific vegetarian main course, Michael Symon of Cleveland’s Lola tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to rich holiday dishes.