Shaina’s Cleanse Dinners

I hosted two cleanse dinners since we started and neither lacked food quantities, indulgences or luxury. On Shabbat I served Miso-tahini tzimmes over Kamut berries with nuts and raisins, baked zatar tofu, pink bean dip, big green salad, fruit, roasted peppers, butternut squash, hibiscus tea “sangria,” etc, etc. Then I learned that Kamut isn’t gluten-free. Sorry cleanse Gods, please forgive. I got rid of the leftovers with a dinner the following Monday where I busted out popcorn out of fear of lack of food.  Below are recipes for the hits of both dinners.
Pink Bean Dip
  • 3 c white beans
  • 3 roasted beets, peeled
  • zest of 1 lemon
  • 1/2 tsp nutmeg powder
  • 1/ 2 tsp allspice
  • 1 tsp salt
  • black pepper to taste
  • 3/4 c very toasted walnut pieces
  • drizzle of olive oil for garnish
Put all ingredients except for walnut pieces into food processor and pulse for a minute. Add walnut pieces and pulse for another 1/2 minute. All ingredients should be incorporated into a rough, chunky puree – some nuts pieces should remain. Add salt and pepper as needed and drizzle with olive oil before serving. Can be served with apple slices, celery sticks, carrots, etc.



Roasted tahini-miso tzimmes over creamy Kamut berries
Roasted tahini-miso tzimmes:
  • 3 tbs miso
  • 3 tbs crude tahini
  • 1 tbs olive oil
  • zest and juice of 2 navel oranges
  • 1/3 c sesame seeds
  • 3 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp salt
  • black pepper to taste
  • 4 c acorn squash, chopped into 2 in pieces
  • 2 c butternut squash, chopped into 2 in pieces
  • 4 medium carrots, sliced in half and quartered
  • 2 c fresh figs, sliced in half
  • 1 red onion, sliced
Preheat oven to 375 degrees. In a large mixing bowl, combine miso, tahini, olive oil, orange juice, sesame seeds and spices into a thick paste. Then, toss with squash, carrots, onions and figs. Lay flat on a baking sheet and bake until golden brown on the edges. Stick a fork in the squash to make sure it’s all the way cooked through. Squash should be tender on the inside and golden on the outside.
Creamy Kamut Berries
  • 4 c prepared Kamut Berries
  • 1/3 c golden raisins
  • 1/3 c toasted pistachios
  • 1/3 c toasted pumpkin seeds
  • 3 tbs crude tahini
  • zest of one orange
  • salt and black pepper to taste
  • 1/2 c chopped fresh basil (reserve some for garnish)
Toss all ingredients together – the tahini will make the Kamut berries super creamy!
Serve the veggies over the Kamut and garnish with chopped basil. Perfect for warm, filling Fall comfort. And good for the bowels.
Baked Zatar Tofu
  • One chunk of tofu cut into 1 in cubes
  • 4 c good zatar seasoning
  • 2 tbs olive oil
Toss tofu in zatar and olive oil. Broil in toaster oven or bake at 375 degrees until the outer edges of the tofu are browned and crispy. A simple side dish that’s always a hit!

About shainashealy

I empty jars and fill jars
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