The Sexy Forever Recipe Bible (12 page)

1 red bell pepper

4 celery stalks, with tops

1 medium sweet onion (Vidalia or Maui)

2 small turnips

1 small rutabaga

1 tablespoon sea salt

3 garlic cloves

1 leek

1 cup dry white wine (omit for Detox)

1 bunch flat-leaf parsley

8 sprigs fresh thyme

10 black peppercorns

1 teaspoon paprika

Preheat the oven to 350°F.

Place the red pepper, celery, onion, turnips, parsnip, and rutabaga in a baking dish. Sprinkle with the salt. Place the dish in the oven and roast the vegetables for 30 minutes.

Place the roasted vegetables, 8 cups of water, and all the remaining ingredients into a stockpot. Make sure you scrape all the bits from the baking dish. Simmer for 1½ hours.

Strain the stock through a fine sieve, making sure to squeeze the juice out of the vegetables. Discard the vegetables. 

MAKES ABOUT 6 CUPS

FOR LEVEL 2
 Add 2 carrots for extra flavor.

beef stock

PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 beef shanks

4 large short ribs

1 tablespoon sea salt

1 cup dry red wine (use water for Detox)

4 celery stalks, with tops

1 medium onion

4 garlic cloves

10 black peppercorns

2 sprigs fresh thyme

1 sprig fresh rosemary

Preheat the oven to 350°F.

Season the beef shanks and short ribs with the salt and place in a roasting pan. Roast for 30 minutes. Remove the shanks and ribs and place in a large stockpot. Place the roasting pan on the stove over medium-high heat. When the pan is hot, add the wine and continue stirring, scraping the bits off the bottom of the pan to release the flavor. Pour the contents of the roasting pan into the stockpot.

Add all the other ingredients and 6 cups of water, and cook over medium-low heat. The stock should cook for 3 to 5 hours.

Strain the stock through a fine sieve. Discard the meat and vegetables. Store the stock in containers in the refrigerator or freezer. When the stock is thoroughly chilled, fat will rise to the top and harden. Remove all the fat with a spatula.

MAKES ABOUT 10 CUPS

FOR LEVEL 2
 Add 2 or 3 carrots for extra flavor.

fish broth

PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 fresh fish heads and tails

1 cup dry white wine (omit for Detox)

1 leek, washed and cut in half lengthwise

2 celery stalks

1 tablespoon paprika

1 tablespoon sea salt

Combine all the ingredients, except the salt, and 8 cups of cold water in a stockpot and place over medium-low heat. Bring to a simmer, not a boil. Let simmer for 2 to 3 hours. Drain the broth through a fine sieve, then discard the fish and vegetables. Add the salt. Store the broth in containers in the refrigerator or freezer.

MAKES ABOUT 6 CUPS

egg crêpe noodles in chicken broth

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

4 to 6
Egg Crêpes

4 cups chicken stock or broth, preferably
homemade
, heated

Sea salt and freshly ground black pepper

½ cup chopped flat-leaf parsley

To make the egg crêpes into noodles, roll up each crêpe, then slice into noodles approximately ½ inch wide. (If they are too narrow, they tend to disintegrate in the hot soup.)

Fill soup bowls with the hot broth and add a handful of noodles just before you serve. Season to taste with salt and pepper. Garnish with the parsley.

SERVES 4

egg crêpes

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2