The Sexy Forever Recipe Bible (112 page)

1 yellow onion, finely diced

Olive oil

1 cup diced husked tomatillo

½ avocado, pitted and chopped

Sea salt and freshly ground black pepper

1 tablespoon chopped fresh mint

In a medium sauté pan over high heat, sauté the onion in a little olive oil until caramelized, about 5 minutes. Add the tomatillo and cook until soft, 5 or 6 minutes. Remove from the heat and put into a blender. Add the avocado and blend until smooth. Season with salt and pepper. Remove from the blender and fold in the mint.

MAKES 1 CUP

tortilla chips

HEALTHY FATS, CARBOHYDRATES
LEVEL 2

Whole wheat tortillas

Coconut oil

Cut the tortillas into wedges or break into chip-size pieces. Pour the oil into a heavy pot until one-third full. Heat on high until the temperature reaches 375°F. Fry the tortillas, a few pieces at a time, until they bubble and float. Remove and drain on paper towels.

baby back pork ribs

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

6 racks baby pork ribs (12 to 14 ribs each)

Olive oil

Sea salt and freshly ground black pepper

1 bunch fresh thyme, chopped, or 2 tablespoons dried

1 bunch fresh rosemary, chopped, or 2 tablespoons dried

2 heads garlic, minced

Pinch of red pepper flakes

1 large lemon

Preheat the oven to 375°F.

Fill a stockpot with water and bring to a rolling boil. Add the ribs and boil for 30 minutes.

Remove from the water and place ribs side by side in a large roasting pan. Liberally rub the ribs on both sides with olive oil and salt. Add pepper to both sides. Sprinkle the top side with thyme and rosemary. Add the minced garlic to cover ribs on top. Sprinkle more olive oil on top of the garlic to make the garlic crisp. Season with red pepper flakes to taste. Squeeze fresh lemon juice on top, and place the roasting pan in the hot oven. After about 15 minutes, carefully turn the ribs over to crisp the bottom side and cook for an additional 15 minutes. Then turn over once again and scrape up any of the garlic and herbs that have fallen off, and spoon on top of the ribs again. Cook for another 15 minutes. It should take a total of 45 minutes of cooking time. The ribs should look dark and crispy. Serve immediately, one rack per person.

SERVES 6

jalapeño chili

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

1 pound hot Italian sausages, cut into 1-inch lengths

1 pound sweet Italian sausages, cut into 1-inch lengths

¼ cup olive oil

2 cups coarsely chopped onions

6 garlic cloves, minced (3 tablespoons)

2 pounds ground beef chuck

2 red bell peppers, cored, seeded, and coarsely chopped

6 jalapeño chiles, cored, seeded, and cut into 1⁄8-inch dice (see
Note
)

Three 35-ounce cans plum tomatoes, drained (5 cups)

1 cup dry red wine (omit for Detox)

1 cup chopped flat-leaf parsley

2 tablespoons tomato paste

6 tablespoons chili powder

3 tablespoons ground cumin

2 tablespoons dried oregano

1 tablespoon dried basil

2 teaspoons salt

½ tablespoon fennel seeds

2 teaspoons freshly ground black pepper

2 pounds ripe Roma (plum) tomatoes, quartered

Grated Monterey Jack cheese, for garnish

Sour cream, for garnish

Sliced scallions, white and green parts

Place a large, heavy skillet over medium heat, and sauté the sausages until well browned. Transfer the sausages to paper towels to drain.

Heat a Dutch oven or heavy stockpot with the oil over medium heat. Add the onions and garlic, and cook until just wilted, 5 minutes. Raise the heat to medium high, and crumble in the ground chuck. Cook, stirring frequently to break up the pieces, until the meat is well browned.

Add the drained sausages, the red peppers, and the jalapeño to the mixture. Cook, stirring frequently, until the chiles are slightly wilted, 10 minutes.

Stir in the canned tomatoes, wine, parsley, tomato paste, and all the herbs and spices. Cook for about 10 minutes, stirring frequently. Then add the fresh tomatoes and cook another 10 minutes.

Serve the chili in bowls, with cheese, sour cream, and scallions on the side.

SERVES 8 TO 10

desserts