The Sexy Forever Recipe Bible (52 page)

1 cup
Roasted Red Peppers
or jarred roasted peppers in water

¼ cup extra virgin olive oil

1 tablespoon fresh lemon juice

4 fresh basil leaves, chopped

1 teaspoon dried oregano

1 teaspoon minced fresh garlic

Sea salt and freshly ground black pepper

Place the roasted peppers, olive oil, lemon juice, basil, oregano, and garlic in the blender. Puree until smooth. Season to taste with salt and pepper.

Store in an airtight container in the refrigerator for 1 to 2 weeks.

MAKES ABOUT 1 CUP

homemade mayonnaise

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

2 large organic eggs

1 teaspoon red wine vinegar

Juice from ½ lemon

½ teaspoon sea salt

¼ teaspoon ground white pepper

Dash of Tabasco sauce

Dash of Worcestershire sauce (see
Note
)

1 cup grapeseed or light olive oil

Combine all the ingredients except the oil in a bowl. Add the oil very gradually in a thin stream, whisking constantly until the mayonnaise emulsifies. Adjust the seasonings to taste. (This can also be prepared in a blender or food processor.)

Store in an airtight container in the refrigerator for up to 1 week. 

MAKES 1½ CUPS

lemon-dill mayonnaise

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

1 recipe Homemade Mayonnaise (above) or prepared mayonnaise

Juice from 1 lemon

1 tablespoon finely chopped fresh dill or 2 teaspoons dried dill weed

Freshly ground black pepper

Prepare the mayonnaise as above, adding additional lemon juice, the dill, and black pepper.

Store in an airtight container in the refrigerator for up to 1 week. 

MAKES ABOUT ½ CUP

crème fraîche

HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

1 cup sour cream

1 cup heavy cream

Combine the ingredients in a bowl until slightly thickened. Let sit out at room temperature for several hours to thicken and sour a bit.

Store in an airtight container in the refrigerator for up to 1 week. 

MAKES ABOUT 1 CUP

artichoke pesto

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 artichoke bottoms, freshly steamed or canned in water

6 garlic cloves, chopped

½ cup mayonnaise

½ cup freshly grated Parmesan cheese

4 scallions, white and green parts, sliced

2 teaspoons fresh lemon juice

½ cup extra virgin olive oil

Sea salt and freshly ground black pepper

Place all the ingredients in a food processor and pulse until smooth. Season with salt and pepper to taste.

Store in an airtight container in the refrigerator for up to 2 weeks.

MAKES ABOUT 3 CUPS

basil-parsley pesto

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