Authors: Mark Hyman
Tags: #Health & Fitness / Diet & Nutrition / Diets, #Health & Fitness / Body Cleansing & Detoxification
The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body's Natural Ability to Burn Fat and Lose Weight Fast (103 page)
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Serves: 4 Prep time: 35 minutes Cook time: 20 minutes
3 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
salt, to taste
1½ pounds flank steak, cut into 4 equal portions
4 carrots, peeled and quartered
8 cups bok choy, sliced into ¼-inch pieces
½ cup low-sodium beef stock
1 tablespoon low-sodium, gluten-free tamari
Combine the olive oil, garlic, pepper, 1 tablespoon of the rosemary, and the mustard and rub the mixture over each piece of steak. Let rest for about 30 minutes. Season with salt. Heat a griddle or grill pan to very hot, then lower to medium-high heat and sear each piece of steak to your desired degree of doneness; for medium-rare, this would be about 3 minutes per side. Remove the steak from the pan and allow to rest for a few minutes, then slice each piece into 4 equal pieces.
Place about an inch of water in an 8-inch saucepan and bring to a boil over medium heat. Add the carrots and steam, covered, for about 5 minutes. Add the bok choy and steam for 2 to 3 minutes, until all the vegetables are fork-tender.
Add the beef stock and tamari to the pan you cooked the meat in. Bring to a boil, scraping up all the browned bits, lower the heat, and reduce for 3 to 4 minutes, until the sauce has a syrup-like consistency.
Divide the bok choy among 4 plates and place the slices of steak on top. Pour the sauce over the meat and garnish with the remaining fresh rosemary. Steamed cauliflower is a nice side for this dish.
Nutritional analysis per serving (6 ounces beef, 3 cups vegetables):
calories 461, fat 29 g, saturated fat 7 g, cholesterol 62 mg, fiber 8 g, protein 37 g, carbohydrate 16 g, sodium 394 mg
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Serves: 4 Prep time: 30 minutes Cook time: 20 minutes
½ head cauliflower, trimmed and cut into florets
1 zucchini, sliced
1 bunch spinach
4 sheets nori seaweed
1 cucumber, sliced
16-ounce package organic firm tofu or 4 omega-3 eggs
grape seed oil
2 teaspoons sesame oil
1 teaspoon extra virgin olive oil
½ tablespoon low-sodium, gluten-free tamari
4 tablespoons sesame seeds, lightly toasted
1 tablespoon chili sauce
1 bunch scallions, roughly chopped
1 cup kimchi, store-bought or homemade (
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)