The Sexy Forever Recipe Bible (27 page)

½ head green cabbage, shredded

½ head red cabbage, shredded

1 bunch flat-leaf parsley, chopped

1 medium red onion, thinly sliced

1 cup
Red Wine Vinaigrette

Sea salt and freshly ground black pepper

Combine all the ingredients in a large salad bowl. Refrigerate for at least 1 hour to let the flavors combine. Season to taste with salt and pepper and serve.

SERVES 6

crunchy coleslaw

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 fennel bulb, trimmed and thinly sliced

2 cups shredded green cabbage

2 cups shredded red cabbage

3 scallions, white and green parts, thinly sliced

½ cup mayonnaise

½ cup sour cream

2 teaspoons lemon juice

1 teaspoon All Natural SomerSweet

1⁄8 teaspoon Tabasco sauce

1 teaspoon apple cider vinegar

1 teaspoon celery seed (optional)

Sea salt and freshly ground black pepper

Place the fennel, green and red cabbage, and scallions in a large mixing bowl. In a separate small bowl, stir together the mayonnaise, sour cream, lemon juice, All Natural SomerSweet, Tabasco, and vinegar. Season with the celery seed, if desired, and salt and pepper. Toss the dressing and vegetables. Refrigerate until ready to serve.

SERVES 4

baby artichoke salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

24 baby artichokes

6 lemons

5 tablespoons extra virgin olive oil

¼ cup chopped flat-leaf parsley, plus 4 sprigs for garnish

Sea salt and freshly ground black pepper

½ cup thin shavings of Parmesan cheese

Trim the bottoms and remove the tough outer green leaves from the artichokes until all that remains are the hearts with the yellowish tender leaves attached. Wash and rub with the cut side of 1 lemon to prevent discoloration. Keep the artichokes in water with the juice from 1 lemon until ready to slice.

Slice the artichokes lengthwise
very thin
(a mandoline is helpful). Toss with the olive oil, juice from 3 lemons, the parsley, salt, and pepper. Arrange on four plates and top with generous amounts of cheese shavings. Cut the remaining lemon into quarters and garnish each plate with a lemon wedge and a sprig of parsley.

SERVES 4

baby greens with sherry shallot vinaigrette

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

½ pound mixed baby greens

¼ cup sherry vinegar

2 tablespoons finely minced shallots

Sea salt and freshly ground black pepper

¾ cup extra virgin olive oil

Wash the greens and set aside. In a mixing bowl, combine the vinegar shallots, and salt and pepper to taste. Slowly add the oil in a steady stream, whisking until emulsified. Toss the greens in the vinaigrette until coated. Serve immediately.

SERVES 2

greek salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2