Serves 4 


Photo by: Pace

Ingredients:

• 2 bunches of beets (8 beets), tops removed, peeled, and cut into wedges
• 1 cup soybeans (can purchase frozen)
• 1 tablespoon of salt
• 1 bunch mint, whole leaves removed from stem
• 1 lemon, zested and juiced
• 4 tablespoons flax oil
• S & P to taste 
   

Method:

Fill a 6 qt. pot about ¼ of the way with water.  Insert a steam basket, adjust heat to medium, and steam beats until tender, about 15-20 minutes.  Cool and set aside.  Bring a medium saucepan of water to a boil, add 1 tablespoon of salt and then boil soybeans for about 5 minutes.  Drain and set aside.  Meanwhile make combine lemon zest and juice in a medium bowl.  Slowly add in the flax oil and whisk to emulsify.  Add salt and pepper to taste. 

Toss beets with Lemon Flax Dressing.  Garnish with soybeans and fresh mint leaves.  Enjoy warm, room temperature, or cold.   
 

Tidbits:

• All ingredients in this salad are intended for cleansing the liver.   
• Liver is the primary filter for cleansing the blood and also metabolizes hormones, toxins, and other substances that enter the bloodstream and also stores carbohydrates, vitamins, and minerals.   
• Beets- keep fat from depositing in the liver, giving the liver a break from all the hard work. 
• Flax oil- absorbs up to 8 times its own weight in water and helps material to move through the intestine.
  

For more recipes by Pace, visit http://tasteofpace.blogspot.com/

Photo by: Pace - Absolutely Fabulous Cocktail

Serves 1 

Ingredients:
 

• 1 oz. vodka
• 3 oz. sparkling wine
• 1 oz. pomegranate juice 
   

There are some great sustainable vodkas available on the market. Death’s Door Spirits is a Wisconsin- based company where all crops and ingredients used to make their spirits are herbicide and pesticide free and are sustainably grown on Washington Island in the Great Lakes region of the United States.   

Tru Vodka is organic and every time someone buys a bottle of TRU, the company plants a tree in the Central American rainforest.  TRU is offered in Pear and Vanilla flavors as well as Original.  Each tree can absorb up to 2 tons of carbon dioxide from the atmosphere over its lifetime and produce enough oxygen for 500 people for a year!  

Mumm Napa is one of my favorite wineries in Norhern California.  The grounds are like a Tuscan paradise and their selections of sparkling wine are all fantastic.  I prefer the Brut Prestige because it's on the dryer side.  

Chandon is another great option and about the same price as Mumm.  Chandon was just awarded their organic certification- congrats!

Pom Wonderful is the closest to fresh squeezed juice you can get on the shelf and a little bit goes a long way. 
 

Photo by: Pace  - Almond Stuffed Dates with Orange Zest and Fleur de Sel

Serves 12 

Ingredients:

Ingredients:

• 24 Medjool Dates
• 24 almonds (about 5 oz.)
• 1 orange, zest of
• 1 Tbsp. Fleur de Sel  
   

Method:

With a small pairing knife make a small slit along the date to remove pit.  Replace pit with almond.  Mix together orange zest and Fleur de Sel and garnish on dates.  Fleur de Sel literally means “flower of salt” and is harvested on the coast of France in small batch production by local artisans.  Fleur de Sel is the top layer of salt on the surface of the water before it falls into the collecting pans on the bottom.  This is the most special salt and should primarily be used for garnish as you would fresh herbs. 

For more recipes by Pace, visit http://tasteofpace.blogspot.com/

Serves 4 

Ingredients:

• 6 eggs, beaten
• 4 oz. goat cheese
• ¾ cup potatoes, diced into ½” pieces
• ½ cup green beans, cut into 1” pieces
• 1 teaspoon thyme, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ¼ teaspoon pepper 
   

Method:

Preheat oven to 375.  Toss potatoes with olive and salt.  Roast for about 20 minutes or until lightly browned and tender.   

Add potatoes and green beans to a non-stick pan (essential for a frittata so the eggs won’t stick), then add eggs and top with goat cheese, salt, pepper, and thyme.  Bake frittata for about 20-25 minutes until lightly browned and puffy on top.  Cool and serve warm or room temperature. 

I always get asked advice about what kind of appetizer to serve before a big holiday meal.  People are always surprised when I say “veggie crudite”.  But if you think about it, you don’t want your guests to be full before they get to the big meal!  That being said you do want to be sure and get the best possible quality produce and your local farmers market is always the best bet.  I just love these nanteen carrots I can find at the Wednesday morning Santa Monica Farmer’s Market.  They are so sweet and colorful. 

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I like to blanch and shock the green beans, carrots, and asparagus because it gives them a brilliant color and takes that dry raw edge off.  Blanching means to boil for a short period and shocking means to submerge the food into ice water to stop the cooking immediately.  Both the dip and veggie prep can be done the day before.   

Serves 12 

Ingredients:

• ½ lb. green beans, trimmed on one end
• 1 large cucumber, or 2 small cucumbers
• 1 lb. carrots, peeled, (leave whole if small, or cut into sticks if too large)
• 1 lb. asparagus, stocks trimmed 

Ingredients For Dip:

• ¾ cup mayonnaise
• 2 tablespoons buttermilk
• 2 teaspoons tarragon
• 4 green onions
• 1 tablespoon lime juice
• 1 tablespoon parsley
• S & P to taste 

Supplies:

• Bowl
• Tongs
• Stock pot and lid
• Wooden charger
• Glass bowl
• ICE 

Photo by: Pace

Method:

Bring a large pot of water to a boil.  Set a bowl of ice water to the side of the boiling water.  Blanch asparagus for 30 seconds in boiling water and remove with tongs and immediately submerge in cold water.  Drain asparagus in a strainer and set aside.  Repeat again with carrots and green beans.  If you’re making the day ahead, wrap a damp towel around the veggies and store them in a Tupperware until you’re ready to serve.   

Combine all ingredients for the dip in a blender to puree.  Adjust seasoning and serve.  This can also be made one day in advance and should be served chilled.   


Wine Tip:

I think the chard will be a good choice for the crudite and creamy dip. This fruity chard will be able to withstand the zest of the dip yet not overpower the delicate flavor of the vegetables.

For more recipes by Pace, visit http://tasteofpace.blogspot.com/

• 1 lb. Crab Meat
• 4 scallions, minced white part only
• 1 tablespoon parsley
• 2 tablespoons fennel fronds
• 1 ½ teaspoons Old Bay Seasoning
• ¼ cup mayonnaise
• 1 cup plus 4 tablespoons panko bread crumbs
• S & P to taste
• Vegetable oil for frying 
   

• 1 large egg yolks
• 1/8 cup freshly squeezed grapefruit juice
• 1 cloves garlic
• 1 teaspoon coarse salt
• 1/4 tablespoon freshly grated grapefruit zest
• Pinch of white pepper
• 1/2 cup olive oil