Eat Fat, Lose Fat (29 page)

Mix all ingredients together in a large bowl.

Peel apples and cut into ½-inch chunks. Immediately place in a large bowl and toss with lemon juice. Stir in celery, walnuts, cilantro, and mayonnaise. Place lettuce leaves on six plates and and divide salad among the plates. Garnish with coconut and sliced cherry tomatoes.

Seafood Entrées

Place fish in a large bowl and stir in lime juice and salt. Cover and place in refrigerator to marinate for 4 hours. Drain. Remove strings from beans, cut lengthwise and then into 1-inch pieces. Heat oil blend in a medium sauté pan over medium heat. Add scallions, red pepper, garlic, and green beans and sauté for several minutes, until tender. Add fish and coconut milk and simmer, stirring frequently, for about 10 minutes, until vegetables are tender and fish is cooked through. Garnish with cilantro sprigs.

Place shrimp in a mixture of lemon juice, onion, garlic, vinegar, and salt and marinate for 30 minutes. Place in a medium saucepan over medium heat. Add cilantro, coconut milk, cashews, salt and pepper to taste. Simmer, covered, for about 15 minutes, until shrimp are cooked through. Serve with
Coconut Rice
.

Quick and Easy Weight Loss version:
Omit cashews (370 calories per serving).

This is a traditional recipe from Mozambique. Serve with
Coconut Rice
.

Shell and devein shrimp, wash under cold running water, and pat dry with paper towels. Pat fish steaks dry and sprinkle them with 1 teaspoon salt on each side. Set shrimp and fish aside.

Warm oil blend in a large heavy skillet over medium heat. Add onions and peppers and sauté for about 5 minutes, stirring frequently, until soft but not brown. Add tomatoes and cook, stirring frequently, until most of the liquid in the pan evaporates and the mixture thickens. Remove the pan from the heat, then stir in cilantro, chile flakes, and remaining teaspoon salt, and taste for seasoning.

Arrange 4 of the fish steaks in a heavy saucepan large enough to hold them in one layer. Scatter half of the shrimp over and around the fish, and spoon half the vegetable mixture over them. Add the remaining fish steaks and shrimp and cover them with the rest of the vegetables.

Pour in coconut milk and bring to a simmer over medium heat. Reduce heat to its lowest point. Cook, partially covered, for about 20 minutes, or until shrimp are firm and pink and the fish flakes easily when prodded with a fork.

Shell and devein shrimp, wash well, and reserve in refrigerator. Place shells in a large pot, cover with water, and add vinegar. Let sit about 15 minutes, then bring to a boil over high heat. Skim any scum that comes to the surface, reduce heat, and simmer, uncovered, for 1 hour. Remove shrimp shells and reserve stock for the étouffée.

Heat oil blend in a large sauté pan over medium heat. Add onions and green pepper and sauté until soft, about 5 minutes. Add tomatoes, raise heat to high, and sauté, stirring constantly, until liquid has evaporated. Remove pan from heat and stir in garlic.

Melt butter in a large heavy pot over medium heat. Stir in flour and cook, stirring constantly with a wooden spoon, for about 5 minutes, or until flour turns light brown. Slowly add 2 cups of shrimp stock and coconut milk, stirring constantly with a whisk, until sauce thickens, about 5 minutes. Add sautéed vegetables, cayenne, thyme, and salt. Add shrimp, reduce heat to low, and simmer, stirring frequently until shrimp are cooked through, thinning with a little shrimp stock or water if necessary. Serve in soup bowls with
Coconut Rice
.

Preheat oven to 350°F. Mix melted butter with salt, paprika, and coconut in a small bowl. Spread over salmon. Place salmon in a buttered Pyrex pan and bake for about 10 minutes, or until salmon is cooked through and crust is lightly browned.

Preheat oven to 350°F.

Prepare lettuce leaves by dipping whole heads into a pot of boiling filtered water for about 10 seconds each. Remove immediately. Drain, separate leaves, and spread out on kitchen towels. Meanwhile, prepare stuffing by placing cilantro, mint, coconut, lemon juice, garlic, chiles, and ginger in a food processor. Process into a thick paste and season with salt and pepper.

Butter an oblong Pyrex dish and line it with one layer of overlapping lettuce leaves. Place 1 salmon fillet on the lettuce leaves skinned side down. Spread stuffing over the fillet and set other fillet on top, skinned side up. Fold lettuce leaves up to cover sides and a portion of the top of the fish. Cover top with one layer of overlapping leaves and tuck under. Bake for 45 minutes. To serve, cut fish with lettuce wrapping crosswise into slices about 1 inch thick.

Peel eggplant and cut into ½-inch cubes. Place in a colander and toss with sea salt; let stand about 1 hour. Rinse and squeeze dry in a kitchen towel. Warm oil blend in a large sauté pan. Add eggplant and sauté until lightly browned, about 8 minutes. Add coconut milk and fish stock, bring to a boil, then reduce to a simmer. Add curry paste, fish sauce, lemon juice, and coconut sugar. Add salmon, lime leaves, and basil and simmer about 10 minutes, or until salmon is cooked through.