Detox Teriyaki Chicken
This sauce is detox-friendly because it doesn’t use sugar or soy, but it has a great depth of flavor and is the perfect consistency.
1/3 cup balsamic vinegar
1/3 cup agave syrup
1 teaspoon freshly grated ginger
1/4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 teaspoon mirin
1 tablespoon water
1 chicken breast
detox teriyaki sauce
1 finely chopped scallion
4 sprigs cilantro, roughly chopped
1. To make the marinade, combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso, mirin and water.
2. Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour–up to overnight.
3. Heat your grill to medium heat.
4. Wipe off any excess marinade and grill the chicken for about 3 to 4 minutes per side, or until cooked through.
5. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions.
From the PDT bar menu: Cranberries are the last seasonal berries available before winter settles into the Northeast. Around Thanksgiving, we decided to use ours to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.
This is one of Dr. Perricone's recipes for eating for beauty. Berries are antioxidant and vitamin powerhouses. They contain important phytochemicals including phenolics, anthocyanins, carotenoids, and more. Blueberries also contains phytochemicals that can cross the blood-brain barrier and enter the areas of brain responsible for learning and memory. Raspberries...