Read Online The Sexy Forever Recipe Bible by Suzanne Somers - Free Book Online
Authors: Suzanne Somers
Tags: General, Cooking, Health & Fitness, Health & Healing, Weight Control, Diet & Nutrition, Nutrition
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on a baking sheet. Toast until lightly browned, 8 to 10 minutes. Check every few minutes to avoid burning the nuts. Remove from the oven and turn out onto a large plate to cool. (The nuts can be toasted several hours in advance.)
In a large, shallow salad bowl, combine the arugula and toasted pine nuts. Using a vegetable peeler, shave the Parmesan cheese into long, thick strips directly into the bowl. (When the wedge of cheese becomes too small to peel, grate the remaining cheese and add it to the bowl.)
Drizzle the olive oil and vinegar over the salad and toss. Season to taste with salt and pepper. Serve immediately.
SERVES 4
garden greens with pear tomatoes and lemon-mint vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
LEMON-MINT VINAIGRETTE
¼ cup white wine vinegar
1 tablespoon chopped fresh mint leaves
Sea salt and freshly ground black pepper
½ cup extra virgin olive oil
SALAD
½ head red leaf lettuce
1 head butter lettuce
1 small head frisée (curly baby endive)
1 pint yellow pear or cherry tomatoes
Zest of 1 lemon
For the vinaigrette: Whisk together the vinegar, mint leaves, and salt and pepper to taste in a mixing cup. Add the oil in a slow stream, whisking constantly until the oil is emulsified.
For the salad: Wash and dry the lettuces and tear them into bite-size pieces. Combine with the tomatoes in a large salad bowl.
Toss the salad with the vinaigrette. Garnish with the lemon zest and serve immediately.
SERVES 6
iceberg wedge with roquefort dressing
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
ROQUEFORT DRESSING
4 ounces crumbled blue cheese, preferably Roquefort
¾ cup sour cream
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper
1 head iceberg lettuce
1 pint cherry tomatoes
Combine the dressing ingredients in a food processor and blend until well mixed, or blend the ingredients in a bowl with a whisk. If the dressing is too thick for your liking, add more vinegar until you reach the desired consistency. (Makes 1½ cups.)
Cut the lettuce into 6 large wedges and place on serving plates. Add a generous amount of roquefort dressing and cracked black pepper. Garnish with tomatoes.
SERVES 6
chopped raw zucchini and parmesan salad
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
2 pounds slender zucchini (up to 1½ inches in diameter)
1 pound Boston lettuce
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, or more to taste
Sea salt and freshly ground black pepper
A 4-ounce wedge Parmesan cheese
Trim the ends off the zucchini. Slice into ¼-inch pieces, then coarsely chop into bite-size pieces and set aside.
Wash and dry the lettuce leaves, discarding any imperfect ones.
In a salad bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste until well combined. Add the zucchini and toss until well coated.
Using a sharp knife or cheese shaver, cut long, paper-thin slices of Parmesan. Place over the top of the zucchini.
Divide the lettuce among six serving plates. Spoon the chopped and seasoned zucchini on top of the lettuce. Garnish with a few extra shavings of Parmesan. Season with additional salt and pepper and serve immediately.
SERVES 6
zucchini carpaccio
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
3 medium zucchini
3 bunches arugula
1⁄3 cup extra virgin olive oil
2 lemons
Sea salt and freshly ground black pepper
Shavings of Parmesan cheese
Slice the zucchini lengthwise as thin as possible using a mandoline or vegetable peeler. Rinse and dry the arugula and place into a bowl. Drizzle a little of the olive oil over the arugula, then squeeze the juice of 1 lemon on top. Toss with salt and pepper. Arrange the arugula on six plates.
Place the raw zucchini slices in a single layer over the arugula to cover it completely. Drizzle the zucchini with a little more olive oil and the juice from the remaining lemon. Sprinkle with salt and pepper, then top with Parmesan cheese.
SERVES 6
tricolore salad with
In a large, shallow salad bowl, combine the arugula and toasted pine nuts. Using a vegetable peeler, shave the Parmesan cheese into long, thick strips directly into the bowl. (When the wedge of cheese becomes too small to peel, grate the remaining cheese and add it to the bowl.)
Drizzle the olive oil and vinegar over the salad and toss. Season to taste with salt and pepper. Serve immediately.
SERVES 4
garden greens with pear tomatoes and lemon-mint vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
LEMON-MINT VINAIGRETTE
¼ cup white wine vinegar
1 tablespoon chopped fresh mint leaves
Sea salt and freshly ground black pepper
½ cup extra virgin olive oil
SALAD
½ head red leaf lettuce
1 head butter lettuce
1 small head frisée (curly baby endive)
1 pint yellow pear or cherry tomatoes
Zest of 1 lemon
For the vinaigrette: Whisk together the vinegar, mint leaves, and salt and pepper to taste in a mixing cup. Add the oil in a slow stream, whisking constantly until the oil is emulsified.
For the salad: Wash and dry the lettuces and tear them into bite-size pieces. Combine with the tomatoes in a large salad bowl.
Toss the salad with the vinaigrette. Garnish with the lemon zest and serve immediately.
SERVES 6
iceberg wedge with roquefort dressing
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
ROQUEFORT DRESSING
4 ounces crumbled blue cheese, preferably Roquefort
¾ cup sour cream
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper
1 head iceberg lettuce
1 pint cherry tomatoes
Combine the dressing ingredients in a food processor and blend until well mixed, or blend the ingredients in a bowl with a whisk. If the dressing is too thick for your liking, add more vinegar until you reach the desired consistency. (Makes 1½ cups.)
Cut the lettuce into 6 large wedges and place on serving plates. Add a generous amount of roquefort dressing and cracked black pepper. Garnish with tomatoes.
SERVES 6
chopped raw zucchini and parmesan salad
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
2 pounds slender zucchini (up to 1½ inches in diameter)
1 pound Boston lettuce
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, or more to taste
Sea salt and freshly ground black pepper
A 4-ounce wedge Parmesan cheese
Trim the ends off the zucchini. Slice into ¼-inch pieces, then coarsely chop into bite-size pieces and set aside.
Wash and dry the lettuce leaves, discarding any imperfect ones.
In a salad bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste until well combined. Add the zucchini and toss until well coated.
Using a sharp knife or cheese shaver, cut long, paper-thin slices of Parmesan. Place over the top of the zucchini.
Divide the lettuce among six serving plates. Spoon the chopped and seasoned zucchini on top of the lettuce. Garnish with a few extra shavings of Parmesan. Season with additional salt and pepper and serve immediately.
SERVES 6
zucchini carpaccio
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
3 medium zucchini
3 bunches arugula
1⁄3 cup extra virgin olive oil
2 lemons
Sea salt and freshly ground black pepper
Shavings of Parmesan cheese
Slice the zucchini lengthwise as thin as possible using a mandoline or vegetable peeler. Rinse and dry the arugula and place into a bowl. Drizzle a little of the olive oil over the arugula, then squeeze the juice of 1 lemon on top. Toss with salt and pepper. Arrange the arugula on six plates.
Place the raw zucchini slices in a single layer over the arugula to cover it completely. Drizzle the zucchini with a little more olive oil and the juice from the remaining lemon. Sprinkle with salt and pepper, then top with Parmesan cheese.
SERVES 6
tricolore salad with
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