For Your Heart: Clean Green Eats

By Candice Kumai

 

Candice Kumai is multi-talented: She is a clean-food chef, multiple cookbook author, TV host, former Top Chef contestant, judge on Iron Chef America, and a writer for health and fitness publications like Shape and Women’s Health, among many other talents. Candice’s passion is in helping people eat healthier, cleaner, but still delicious food — and she does just that with her recently released cookbook, Clean Green Eats. (Now available everywhere books are sold!) Candice agreed to sneak us a few recipes from her cookbook, just for The Sweat Life readers.

 

Spicy Shrimp Soba Noodle Salad

Serves 6

Ingredients:
1 pound medium (41/50) uncooked shrimp, thawed, peeled and deveined, tails removed
One 8-ounce package soba, cooked, cooled, and drained
1 cup organic edamame (if frozen, thawed)
1 cup fresh baby arugula
2 scallions, finely sliced on the diagonal

MARINADE
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari soy sauce
1 teaspoon honey
1⁄4 to 1⁄2 teaspoon cayenne pepper
1 teaspoon peeled and grated fresh ginger
1 tablespoon toasted sesame oil (gomabura)

DRESSING
2 and 1⁄2 tablespoons reduced-sodium tamari soy sauce
1⁄4 tablespoons plus 2 tablespoons rice vinegar
1 tablespoon toasted sesame seed oil (gomabura)
1⁄4 to 1⁄2 teaspoon cayenne pepper

TOPPING
2 tablespoons whole fresh mint leaves
2 tablespoons fresh cilantro leaves (optional)
1 tablespoon toasted sesame seeds

Directions:
Rinse the shrimp under cool water and pat dry with a paper towel.

In a medium nonreactive container, make the marinade. Whisk together the rice vinegar, soy sauce, agave or honey, cayenne, and grated ginger until the marinade is well combined. Add the shrimp and toss gently to coat. Cover the container and place in the refrigerator to marinate for about 20 minutes, turning as needed after 10 minutes.

Remove the shrimp from the fridge. Place a large sauté pan over medium-high heat, add the marinated shrimp to the hot pan, and sauté until cooked through, about 5 minutes. Remove the shrimp from heat and set aside.

In a large bowl, whisk together the ingredients for the dressing. Gently add the cooked and cooled soba noodles and edamame and toss well to coat with the dressing. Mix in the arugula and scallions. Top with mint leaves, cilantro (if using), toasted sesame seeds, and shrimp. Enjoy immediately, and even a few days later—this salad holds fabulously well overnight in the fridge!

 

Cast-Iron Shakshuka/Clean Green Tomato and Eggs over Toast

Serves 4

Ingredients:
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely minced
One 28-ounce can whole plum or crushed tomatoes (if using whole, crush with your hands directly over the pan)
1 tablespoon dried oregano
1 teaspoon smoked paprika
1⁄4 teaspoon salt
1 cup finely chopped lacinato kale leaves
6 large eggs, separated
4 slices whole wheat bread, toasted
2 tablespoons fresh basil leaves, chiffonade, cut into thin ribbons
2 tablespoons fresh oregano leaves
1 ripe avocado, thinly sliced

Directions:
In a large cast-iron skillet or sauté pan, warm the olive oil over medium heat. Add the chopped onion and sauté until soft and fragrant, about 8 minutes. Add the minced garlic and sauté for another 2 to 3 minutes.

Add the tomatoes to the skillet and cook on medium heat for 15 to 20 minutes, stirring occasionally. Add the dried oregano, smoked paprika, and salt to taste. Stir in the finely chopped kale and gently fold in the egg whites. Allow the egg whites to coagulate into the tomato sauce; reduce the heat to medium-low.

When the tomato sauce is thick and fragrant, begin to add your egg yolks to the top. Using the back of a spoon, gently create a little well for each yolk, and place the 6 yolks evenly across the top of the tomato mixture. Cook uncovered until the yolks are slightly set, but still a bit runny, about 8 minutes. Top with fresh basil leaves and oregano.

Place a trivet or pot holder directly on your dining table. Carefully remove the skillet from the heat, place on the trivet or pot holder along with a serving spoon. To plate, top a slice of whole wheat toast with a spoonful of the tomato mixture and a few slices of avocado and prepare to go to heaven!

 

 

 

Candice Kumai is a classically trained chef, healthy lifestyle expert, and best-selling author of Clean Green Eats, Clean Green Drinks, Pretty Delicious, Cook Yourself Sexy and Cook Yourself Thin. She is a regular contributor on E! News and The Dr. Oz Show, and has appeared as a regular judge on Iron Chef America and Beat Bobby Flay. She contributes to food and lifestyle publications such as Cosmopolitan, Shape, Men’s Health, Clean Eating and Prevention, and volunteers at dozens of charitable organizations. She is a Top Chef alumni, and is obsessed with avocados, coconut, and her cat, Sisi. She lives in New York City. Be sure to pick up her newest cookbook: Clean Green Eats.

 

Find Candice at Twitter @CandiceKumai, Instagram @CandiceKumai, and her site www.candicekumai.com