Sexy Forever: How to Fight Fat After Forty (31 page)

Carbohydrates
Detox, Level 1, Level 2

Serves 2

Quinoa (pronounced “keen-wha”) is a very versatile grain. It’s related to the leafy green family, with a low glycemic index (about the same as wild rice), so it gives you the satisfaction of a carbohydrate without the same consequences. And it has the nutrients of a complete protein! I use it as a side dish at dinner, or as a main dish as a pilaf, but here’s a truly novel idea—breakfast! Instead of oatmeal I have quinoa with goat milk and a little agave for sweetness. Gluten free, dairy free, sugar free, and delicious.

In a small saucepan, combine quinoa, water, and salt. Bring to a boil, then cover and decrease the heat to low and cook for 15 minutes. The water should be completely evaporated. Fluff with a fork and place into serving bowls. Add a splash of goat milk and a squeeze of agave.

SPRING VEGETABLE AND TURKEY SOUP

Protein, Vegetables, Healthy Fats, Insulin Triggers
Level 2

Serves 8

Your immune system will turn backflips with joy when you eat this fresh, delicious soup. The antioxidant-rich fresh vegetables keep their crunch, because rather than being boiled with the broth, they are grilled or quickly pan-fried, then added to the broth at the last minute, with freshly sliced turkey. Feel free to use chicken instead of turkey. And for a Detox or Level 1 option, omit the wine, corn, and carrots.

Preheat the oven to 350 degrees.

Rub the turkey breast and wings generously with olive oil and the Herbs de Provence. Pour the wine into the bottom of a roasting pan and add
the turkey. Loosely tent the meat with foil. Roast until the internal temperature of the breast reaches 160 degrees when measured with a meat thermometer. Remove the foil and continue roasting until the internal temperature reaches 180 degrees. The cooking time will vary, depending upon the size of the turkey breast.

Cut the breast meat off the bone and set aside, covered in foil to keep warm. Save the roasted breast bone for your next batch of homemade broth. If using store-bought broth, add those bones to the broth to make it richer.

Place the broth in a soup pot on medium-high heat and bring to a boil. Add the cooked turkey wings to add extra flavor.

Meanwhile, husk and clean the corn and place them on a hot grill, turning frequently to brown all sides. Remove from the grill and set aside to cool. Slice the kernels off the cob. Add the cobs to the broth.

Trim the tough ends from the asparagus. Toss onto the hot grill, turning frequently to lightly char on all sides. Remove and chop into bite-size pieces.

Wash the leeks well. Trim the tough dark green ends and add them to the broth. Finely chop the white and light green parts and set aside. Chop the celery and carrots, adding any trimmed ends to the soup pot. String the snap peas and chop into bite-size pieces.

Place a large sauté pan on high heat. Add olive oil, then the chopped leeks, celery, carrots, and snap peas. Sauté for 3 to 4 minutes, until bursting with bright colors. Add the grilled corn and asparagus and stir to combine.

Strain the broth into another soup pot. Ladle into serving bowls and add chopped pieces of turkey, a generous serving of tender, sautéed vegetables, and a garnish of chopped parsley.

MIKRI GREEK SALAD

Protein, Vegetables, Healthy Fats
Detox, Level 1, Level 2

Serves 4

When tomatoes are ripened on the vine, we eat them constantly. If you are used to tasteless tomatoes from the supermarket, it’s because they are picked when they are green and ripened with ethylene. Look for locally grown tomatoes at farmer’s markets, or plant a few seeds of your own. Our organic gardener gave us this tip—pour your leftover coffee with added milk and sugar over them. They thrive! Greek salads are easy to throw together and always please. This one is made with sweet little cherry tomatoes—that’s why it’s called Mikri (“small” in Greek). With a small dice on the cucumber and onion, it’s more like a salsa. This is what my daughter-in-law, Caroline, made to garnish those awesome Lamb Carnitas (
this page
).

Slice the tomatoes in half and combine with the diced cucumber and red onion. Season with sea salt and pepper. Just before serving, gently toss with the olive oil and a squeeze of lemon. Sprinkle with crumbled feta and garnish with a generous pinch of fresh oregano.

HUMMUS ON FIRE

Carbohydrates, Vegetables, Healthy Fats
Level 1, Level 2

Serves 4

I love hummus as an appetizer with fresh vegetables. This recipe is like hummus on steroids. It’s loaded with extra spices, full of antioxidants, to make it a superfood! Turmeric gives it a fabulous orange color, and cayenne gives it a red color and the kick of spice. This is fabulous with the Lamb Carnitas (
this page
). Count this dish as a Carbohydrate.

Combine all the ingredients in a food processor and process until well combined. Taste and add more lemon juice and seasoning as needed.

BASIL PARSLEY PESTO