The Sexy Forever Recipe Bible (101 page)

1 tablespoon plus 1 teaspoon cayenne

3 tablespoons dried oregano

3 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons freshly ground black pepper

2 teaspoons sea salt

Combine all the ingredients in a jar or resealable container. Shake until blended. Store in an airtight container for up to 6 months.

MAKES ABOUT ½ CUP

beef stir-fry

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 1¼-pound London broil, sliced into 1⁄8-inch strips

3 garlic cloves, thinly sliced

About ¾ cup olive oil

Juice from 1 lemon

Freshly ground black pepper

3 cups chopped broccoli florets

3 baby bok choy, julienned

2 cups sliced white mushrooms

1 cup julienned snap peas

1 cup bean sprouts

¼ cup soy sauce

Hot pepper oil or red pepper flakes (optional)

Place the sliced beef, garlic, ½ cup of the oil, the lemon juice, and a few grinds of black pepper in a glass or other nonreactive bowl. Set aside and marinate for 20 to 30 minutes.

Heat a wok or large sauté pan over high heat. Add 2 tablespoons oil. Add the broccoli and sauté for 60 to 90 seconds; place the broccoli in a large bowl and set aside. Add the baby bok choy and sauté for 60 to 90 seconds; place the bok choy in the bowl with the broccoli. Add another tablespoon of oil and the mushrooms. Sauté for about 2 minutes, then set aside with the other vegetables. Add the snap peas to the pan (with a little more oil, if necessary) and sauté for 1 minute, then set aside with the other vegetables. Add the bean sprouts to the pan and sauté for 45 seconds, then set aside with the other vegetables.

Remove the beef and garlic from the bowl and place in the hot pan, adding the remaining tablespoon oil. Sauté for about 2½ minutes, until just cooked through. Place the vegetables back into the pan and toss everything together with the soy sauce for about 30 seconds. Serve immediately. For a spicy stir-fry, add a few drops of hot pepper oil or a pinch of red pepper flakes.

SERVES 4

in-a-hurry beef curry

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil

A 1-pound piece top round or sirloin steak, sliced into ¼-inch-thick pieces

1 medium onion, chopped

1 red bell pepper, chopped

One 14-ounce can diced tomatoes

2⁄3 cup mild or hot Thai curry paste

1 tablespoon All Natural SomerSweet

½ cup heavy cream

3 cups
Cucumber Dill Dip

Place a large sauté pan over medium-high heat. When hot, add the olive oil and beef. Sauté for 2 to 3 minutes, until browned. Remove the steak from the pan and set aside. Add the onion and cook for 2 minutes. Add the pepper and cook for another 2 minutes. Stir in the tomatoes, curry paste, All Natural SomerSweet, and cream. Bring to a boil, reduce the heat, and simmer for 10 minutes. Return the steak to the pan and simmer for 5 minutes. Serve hot with
cucumber dip on the side to cool the spice.

SERVES 6

cucumber dill dip

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 medium cucumbers, peeled, seeded, and cut into 1-inch pieces

2⁄3 cup chopped onion

1 bunch fresh dill, stems removed

2¼ cups full-fat sour cream

1 tablespoon plus 1 teaspoon fresh lemon juice

2 teaspoons sea salt

¼ teaspoon freshly ground black pepper

Place cucumbers, onion, dill, sour cream, lemon juice, salt, and pepper in the bowl of a food processor. Pulse until mixture is the consistency of salsa. Chill for 1 hour. 

MAKES 3 CUPS

beef stew

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2