2 Recipes From Jess Damuck’s New Book, Health Nut

After spending years working alongside Martha Stewart, recipe developer Jess Damuck moved to LA, where she fell in love with the food scene. She went on to write a bestselling cookbook, Salad Freak, and now she’s back with another: Health Nut. It’s filled with feel-good recipes designed to make healthy eating enjoyable, accessible and fun. We’ve shared two of our favourites below.

Jess Damuck Recipes

Image by Jennelle Fong

Broccoli Pasta with Peas and Pecorino

Serves 4

Broccoli has always been one of my favorite foods, so this one is heavy on the broccoli. It’s not hiding the vegetables, but there are a lot more vegetables in here than you might guess—it’s really getting your greens in for the day. This has been a big hit with (even picky) kiddos. Swap nutritional yeast for the cheese if you’re vegan.

Ingredients:

Produce

• 1 head broccoli (with stems) 
• 2 handfuls fresh basil leaves
• 2 handfuls baby spinach leaves 
• 2 cloves garlic 
• 2 lemons 

Pantry

• 1 (14-ounce/400 g) can white beans 
• ¼ cup (25 g) grated Pecorino Romano or Parmesan cheese, plus more for serving 
• Extra-virgin olive oil 
• Kosher salt and freshly ground black pepper 
• 1 pound (454 g) whole-wheat or chickpea rigatoni 
• Crushed red pepper flakes (optional)

Freezer

• 1 cup (158 g) frozen peas

Method:

1. Bring a large pot of heavily salted water to a boil. Prepare an ice bath by filling a large bowl with ice water. 
2. Prep the veggies: Trim the broccoli into florets, and cut the stems into ¼-inch (6 mm) thick pieces.
3. Prep the pesto: Drop 2 handfuls basil and 2 handfuls baby spinach into the boiling water, just until wilted and bright green, which only takes a few seconds. Transfer the leaves to the ice bath to cool.
4. Put 1 cup (158 g) peas in a fine-mesh strainer and give them a dunk in the boiling water for 1 minute, and then add them to a food processor. 
5. Add the broccoli and garlic to the pot and cook until bright green, 5 to 7 minutes, then carefully transfer the broccoli to the food processor. 
6. Gently squeeze a little bit of water out of the spinach and basil and add the leaves to the food processor. 
7. Blend the pesto: Drain and rinse one 14-ounce (400 g) can white beans and add them to the food processor along with ¼ cup (25 g) cheese and a little drizzle of olive oil, zest and juice from 2 lemons, and a good sprinkle of salt. Process until smooth. Taste for seasoning. 
8. Cook the pasta: Add 1 pound (454 g) rigatoni to the boiling water and cook according to the package instructions. Reserve about 1 cup (240 ml) of the cooking liquid, then drain. Return the pasta to the pot along with the pesto and about ¼ cup (60 ml) of the pasta water. Add more pasta water as needed to create a smooth sauce that coats the pasta. 
9. Serve: Top with additional cheese and red pepper flakes, if desired.

© Linda Pugliese

Lemony Chicken and Quinoa Bowl with Watercress, Cucumber and Avocado

Serves 4 as a meal

This simple meal makes a perfect easy lunch or dinner. I like sprinkling a handful of herbs on top if I have fresh mint, dill, or chives on hand—and sometimes I crumble a bit of soft feta on top for a little extra something salty. 

Ingredients:

Produce

• 3 cloves garlic 
• 2 lemons 
• ½ small shallot 
• 1 (4-ounce/115 g) bunch watercress 
• 1 English cucumber 
• 1 avocado 
• Handful fresh mint 

Dairy

• ¼ cup (60 ml) unsweetened plain or coconut yogurt 

Protein

• 4 (6-ounce/115 g) boneless, skinless chicken breasts 

Pantry

• ½ cup (120 ml) extra-virgin olive oil 
• Kosher salt and freshly ground black pepper 
• 1 teaspoon whole-grain mustard 
• 1 teaspoon honey 
• 2 cups (300g) cooked quinoa

Method:

1. Prep the chicken: On a plastic cutting board, cut four 6-ounce (115 g) chicken breasts into 1-inch (2.5 cm) pieces. In a large bowl, combine 1/4 cup (60 ml) yogurt and 1/4 cup (60 ml) olive oil. Grate 3 cloves garlic right into the bowl, followed by the zest of 1 lemon. Season generously with salt and pepper. Stir to combine. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator. 
2. Roast the chicken: Preheat the oven to 425°F (220°C). Arrange the chicken on a baking sheet. Bake 15 minutes, toss, and bake for another 5 minutes, or until cooked through. Switch the oven to broil. Broil for 1 to 2 minutes, until the chicken chars on the edges. 
3. Make the lemony vinaigrette: Peel and finely mince ½ shallot, then add to a small bowl or jar. Add the juice of 1 lemon, 1 teaspoon whole-grain mustard, 1/4 cup (60 ml) extra-virgin olive oil, 1 teaspoon honey, and season generously with salt and pepper. Screw on the lid and give a good shake, or whisk to emulsify. 
4. Assemble and serve: Trim 1 bunch watercress from its root if still attached. Cut 1 cucumber into 1/4-inch (6 mm) half-moons or slices. Peel and slice 1 avocado. Arrange the quinoa in a bowl, topped with the chicken. Snuggle in the watercress and cucumbers and avocado. Serve drizzled with vinaigrette, fresh mint, and with additional lemon wedges on the side. 

Health Nut: A Feel-Good Cookbook by Jess Damuck (Abrams, £25). Out 28 March.