Post Holiday Detox

For a post-holiday detox, F&W offers healthy recipes including Gail Simmons's favorite healthy quinoa and vegetable bowl.

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Five-Spice Tofu with Barley and Kale

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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.”

F&W's Healthy Recipes Guide

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Warm Barley and Caramelized Mushroom Salad

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

More Recipes With Mushrooms

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Chickpeas with Eggs and Mustard Greens

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

More Egg Recipes

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Endive Salad with Pears and Pumpkin Seeds

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

More Salad Recipes

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Fresh Apple-Celery Juice with Ginger and Parsley

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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.

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Farro Salad with Winter Fruit, Pistachios and Ginger

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“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.

The Food & Wine Diet, a 4-Week Plan

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Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad

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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.”

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Quinoa and Brown Rice Bowl with Vegetables and Tahini

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

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Green-Lentil Curry

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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.

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Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

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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.

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Spinach Salad with Citrus and Roasted Beets

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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.

More Delicious Spinach Recipes

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Chicken and Barley Stew with Dill and Lemon

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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.

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Beet-and-Blood-Orange Salad with Mint

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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.

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Roasted Delicata Squash with Quinoa Salad

John Kernick

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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).

Cooking with Quinoa

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Braised Kale

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

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Post Holiday Detox

1 of 15

Five-Spice Tofu with Barley and Kale

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Warm Barley and Caramelized Mushroom Salad

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Chickpeas with Eggs and Mustard Greens

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Endive Salad with Pears and Pumpkin Seeds

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Fresh Apple-Celery Juice with Ginger and Parsley

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Farro Salad with Winter Fruit, Pistachios and Ginger

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Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad

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Quinoa and Brown Rice Bowl with Vegetables and Tahini

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Green-Lentil Curry

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Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

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Spinach Salad with Citrus and Roasted Beets

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Chicken and Barley Stew with Dill and Lemon

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Beet-and-Blood-Orange Salad with Mint

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Roasted Delicata Squash with Quinoa Salad

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Braised Kale

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