Read Online The Sexy Forever Recipe Bible by Suzanne Somers - Free Book Online Page A
Authors: Suzanne Somers
Tags: General, Cooking, Health & Fitness, Health & Healing, Weight Control, Diet & Nutrition, Nutrition
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balsamic vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 pound mixed lettuces (radicchio, arugula, endive), rinsed and dried
Balsamic Vinaigrette
Sea salt and freshly ground black pepper
Tear the lettuces into bite-size pieces and place in a large bowl. Toss with the vinaigrette just before serving. Season to taste with salt and pepper.
SERVES 8
baby greens with champagne vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
2 tablespoons Champagne vinegar
1 teaspoon finely chopped fresh basil leaves
Sea salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
1 pound mixed baby greens, washed
⅓ cup pomegranate seeds (for Level 2 only)
Place the vinegar in a mixing cup with the basil and salt and pepper to taste. Add the olive oil in a slow stream, constantly whisking until the oil is emulsified.
In a large bowl toss the washed greens with the vinaigrette. Garnish each serving with a sprinkle of pomegranate seeds, if using.
SERVES 8
green salad with artichoke hearts and red wine vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 pound mixed lettuces (red leaf, butter, romaine), rinsed and dried
One 8- ounce jar marinated artichoke hearts, drained
12 medium red onion, chopped
Red Wine Vinaigrette
Sea salt and freshly ground black pepper
Tear the lettuces into bite-size pieces and place in a large bowl. Toss with the artichoke hearts, onion, and vinaigrette. Season to taste with salt and pepper. Serve immediately.
SERVES 4
spinach salad with hot bacon dressing
PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
½ pound bacon, cut into 1-inch pieces
3 tablespoons balsamic vinegar
½ pound fresh spinach leaves, washed and dried thoroughly
Sea salt and freshly ground black pepper
2 large hard-boiled eggs, peeled and chopped
10 cherry tomatoes
Place a large skillet over medium heat. Add the bacon and fry until golden brown, stirring with a wooden spoon to separate the pieces. (If the bacon is burning on the edges, lower the heat.) Turn off the heat, then immediately remove the bacon and drain on paper towels.
Pour off all but 2 tablespoons of bacon fat from the hot skillet. Place the skillet back on the stove over medium-high heat. Add the balsamic vinegar and heat for approximately 1 minute while scraping all the bits from the bottom of the skillet.
Place the spinach in a salad bowl. Pour on the hot bacon dressing and toss. Season with salt and pepper. Divide the salad between two plates. Crumble the fried bacon and sprinkle over the salads. Sprinkle on the chopped hard-boiled eggs and garnish with cherry tomatoes.
SERVES 2
buffalo mozzarella and cherry tomato salad
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
2 pints cherry tomatoes
One 8-ounce ball buffalo mozzarella
1 bunch fresh basil, stemmed
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Cut the tomatoes in half and place in a large salad bowl. Cut the mozzarella into chunks roughly the size of the cherry tomato halves, then add to the salad bowl. Julienne the basil leaves and add to the tomatoes and mozzarella. Drizzle the olive oil over the top, then season with salt and a liberal amount of coarsely ground pepper. Toss and serve.
SERVES 4
buffalo mozzarella, fennel, and celery salad
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 fennel bulb, trimmed and chopped
4 celery stalks, chopped
One 8-ounce ball buffalo mozzarella, chopped into bite-size pieces
Juice of 1 lemon
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper
Place the fennel, celery, and mozzarella in a large salad bowl. Toss with the lemon juice, olive oil, and salt and pepper to taste. Serve immediately.
SERVES 4
tomato and cucumber salad with feta vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon coarsely ground black pepper
¼ cup extra virgin olive oil
6 ounces crumbled feta
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 pound mixed lettuces (radicchio, arugula, endive), rinsed and dried
Balsamic Vinaigrette
Sea salt and freshly ground black pepper
Tear the lettuces into bite-size pieces and place in a large bowl. Toss with the vinaigrette just before serving. Season to taste with salt and pepper.
SERVES 8
baby greens with champagne vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
2 tablespoons Champagne vinegar
1 teaspoon finely chopped fresh basil leaves
Sea salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
1 pound mixed baby greens, washed
⅓ cup pomegranate seeds (for Level 2 only)
Place the vinegar in a mixing cup with the basil and salt and pepper to taste. Add the olive oil in a slow stream, constantly whisking until the oil is emulsified.
In a large bowl toss the washed greens with the vinaigrette. Garnish each serving with a sprinkle of pomegranate seeds, if using.
SERVES 8
green salad with artichoke hearts and red wine vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 pound mixed lettuces (red leaf, butter, romaine), rinsed and dried
One 8- ounce jar marinated artichoke hearts, drained
12 medium red onion, chopped
Red Wine Vinaigrette
Sea salt and freshly ground black pepper
Tear the lettuces into bite-size pieces and place in a large bowl. Toss with the artichoke hearts, onion, and vinaigrette. Season to taste with salt and pepper. Serve immediately.
SERVES 4
spinach salad with hot bacon dressing
PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
½ pound bacon, cut into 1-inch pieces
3 tablespoons balsamic vinegar
½ pound fresh spinach leaves, washed and dried thoroughly
Sea salt and freshly ground black pepper
2 large hard-boiled eggs, peeled and chopped
10 cherry tomatoes
Place a large skillet over medium heat. Add the bacon and fry until golden brown, stirring with a wooden spoon to separate the pieces. (If the bacon is burning on the edges, lower the heat.) Turn off the heat, then immediately remove the bacon and drain on paper towels.
Pour off all but 2 tablespoons of bacon fat from the hot skillet. Place the skillet back on the stove over medium-high heat. Add the balsamic vinegar and heat for approximately 1 minute while scraping all the bits from the bottom of the skillet.
Place the spinach in a salad bowl. Pour on the hot bacon dressing and toss. Season with salt and pepper. Divide the salad between two plates. Crumble the fried bacon and sprinkle over the salads. Sprinkle on the chopped hard-boiled eggs and garnish with cherry tomatoes.
SERVES 2
buffalo mozzarella and cherry tomato salad
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
2 pints cherry tomatoes
One 8-ounce ball buffalo mozzarella
1 bunch fresh basil, stemmed
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Cut the tomatoes in half and place in a large salad bowl. Cut the mozzarella into chunks roughly the size of the cherry tomato halves, then add to the salad bowl. Julienne the basil leaves and add to the tomatoes and mozzarella. Drizzle the olive oil over the top, then season with salt and a liberal amount of coarsely ground pepper. Toss and serve.
SERVES 4
buffalo mozzarella, fennel, and celery salad
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 fennel bulb, trimmed and chopped
4 celery stalks, chopped
One 8-ounce ball buffalo mozzarella, chopped into bite-size pieces
Juice of 1 lemon
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper
Place the fennel, celery, and mozzarella in a large salad bowl. Toss with the lemon juice, olive oil, and salt and pepper to taste. Serve immediately.
SERVES 4
tomato and cucumber salad with feta vinaigrette
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon coarsely ground black pepper
¼ cup extra virgin olive oil
6 ounces crumbled feta
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