Sexy Forever: How to Fight Fat After Forty (32 page)

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

Makes about 1 cup

This is the best pesto I have ever tasted in my life. Maybe it’s because I grow my own basil, so it’s that much fresher. Or maybe it’s the pride I take in it that makes it taste so good! Every summer I make batches of this pesto and freeze it in small containers. When freezing, I do not add the Parmesan. It tastes much better if you add it when you are ready to use the pesto. I use this in soups, stuffed under chicken skin, on salads, on tomatoes with mozzarella, and of course over pasta on occasion. When basil is in season, buy as much as you can afford and make your own batches. You will have it all through the winter if you do, and it always zips up a great dish. Count the small amount of pine nuts in this recipe toward your Carbohydrate intake.

Set aside a small bowl filled with ice water. Bring a small pot of water to a boil and add the basil leaves for 30 seconds to soften. Remove immediately and plunge the leaves into the ice water. After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out the excess water, and place into a food processor. Add the remaining ingredients and puree until smooth.

Note: If freezing, omit the Parmesan and add after you defrost it
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GRILLED TOMATOES WITH CREAMY BURRATA

Vegetables, Healthy Fats Detox, Level 1, Level 2

Serves 4

Nothing is more delicious than freshly picked tomatoes. My favorites are vine-ripened heirloom varieties. Try a farmer’s market for just-picked freshness. I grow my own tomatoes, and some years I have a better crop than others; these little guys have their temperaments, just like women! In this recipe, they are grilled, which changes the flavor and chars them in the most delicious way. Serve with creamy burrata cheese and you will be stunned by how tasty they are.

Preheat a grill to high. Place the whole tomatoes onto the grill and cook, turning occasionally, until the skin is wrinkled but not bursting, 3 to 5 minutes. The time will vary depending upon the size of the tomatoes. Remove from the heat and place each tomato onto a serving plate. Divide the burrata among the plates. Drizzle olive oil over the tomato and cheese, then season with sea salt and pepper. Garnish with a dollop of basil pesto.

GRILLED FENNEL AND WATERCRESS SALAD

Vegetables, Healthy Fats Level 1, Level 2

Serves 4

Imagine the intensity of flavor in this dish … it’s alive with the licorice of the fennel, the sweetness of the grilled oranges, and the sea salt to balance. Fresh and tasty, this easy-to-make dish makes a great salad all year long. I love this with pan-fried sole for a lovely, light dinner. Using the orange creates a small sugar imbalance. I would not recommend this for Detox, but if you are doing well on Level 1, you are fine to include the small amount of orange.

Preheat a grill to medium heat.

Place the watercress onto a serving plate and set aside. Brush the fennel with olive oil and place onto the grill with the oranges, flesh side down. Grill the fennel until nicely browned and tender, about 3 minutes. Remove the fennel and oranges from the grill. Place the grilled fennel onto the bed of watercress, then squeeze the grilled oranges over the top. Drizzle with a little olive oil, season with sea salt and pepper, and garnish with fennel fronds.

ARUGULA SALAD WITH GOAT CHEESE AND PERSIAN CUCUMBER

Vegetables, Healthy Fats Detox, Level 1, Level 2

Serves 4

Fresh, bountiful, delicious, and takes no time to whip up. Persian cucumbers have a much better taste than their thick-skinned American counterparts. They are long and thin and do not need peeling. If you can’t find them, pickling cucumbers also make a good choice.

Quarter each cucumber lengthwise, then thinly slice into bite-size pieces and place into a bowl. Quarter the cherry tomatoes and add to the bowl. Add the minced shallot, sea salt, pepper, and a squeeze of lemon. Toss gently. Stack 4 of the basil leaves, then roll and thinly slice into a chiffonade. Sprinkle over the tomatoes. Place the arugula into a bowl and lightly toss with olive oil, then season with sea salt and pepper. Place a bed of arugula onto serving plates, then top with the tomato and cucumbers. Slice the goat cheese into 4 equal pieces and add one to each plate. Garnish with a basil leaf.

ROASTED PEPPERS AND OLIVES

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

Serves 4

This is so simple and delicious, but sometimes it’s the simple dishes that linger in our memories. The peppers are slightly crunchy and yummy tossed with a splash of sweet balsamic vinegar. This makes a beautiful salad on its own, or a lively side dish to bring a simple piece of meat, poultry, or fish to life. Remember to count the olives toward your Carbohydrates.