The Sexy Forever Recipe Bible (57 page)

1 pound medium-thick asparagus

Extra virgin olive oil

Sea salt and freshly ground black pepper

Zest and juice from ½ lemon

Heat the grill to medium.

Wash and trim the tough ends of the asparagus. Drizzle with olive oil, then season with salt, pepper, and lemon zest.

Place the asparagus on the grill, turning frequently for about 3 minutes. Remove from the heat and sprinkle with fresh lemon juice just before serving.

SERVES 4

chilled asparagus with lemon-thyme aïoli

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

1 pound medium-thick asparagus

Extra virgin olive oil

Sea salt and freshly ground black pepper

1½ cups
Lemon-Thyme Aïoli

Bring a large pot of salted water to a boil. Prepare an ice bath with water and ice in a large mixing bowl.

Trim the tough ends from the asparagus. Place into boiling water for about 4 minutes (cooking time will vary depending upon the thickness of the asparagus). Check for doneness. The asparagus should be just al dente.

Strain immediately into a colander and plunge into the ice bath to halt the cooking process. Keep in the bath until just cooled through and remove to avoid the asparagus getting soggy. Dry on a kitchen towel and chill.

Arrange on a platter and drizzle with olive oil, then season with salt and pepper. Serve with the aïoli.

SERVES 4

cauliflower “tater” tots

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

One 1-pound bag frozen cauliflower florets, or 1 pound fresh

4 tablespoons (½ stick) unsalted butter, at room temperature

2 large egg yolks

1 cup freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

Preheat the oven to 400°F. Lightly grease a large baking sheet.

Place the cauliflower in a 2-quart microwave-safe casserole. Add 2 tablespoons water, cover, and cook on high for 8 to 10 minutes, until very soft. Drain the cauliflower and place in the work bowl of a food processor. Add the butter, egg yolks, and Parmesan cheese. Process until the mixture is smooth. Season with salt and pepper.

Place the mixture in a piping bag fitted with a large plain tip. Pipe the cauliflower mixture in 1-inch lengths onto the baking sheet. Bake for 15 to 20 minutes, or until browned.

SERVES 4 TO 6

creamy celery root puree

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

3 celery roots

¼ cup heavy cream (optional)

4 tablespoons (½ stick) unsalted butter

Sea salt and freshly ground black pepper

Place about 5 cups of water in a large pot fitted with a steamer and a lid. Bring to a boil.

Chop off the roots and peel off the dark skin from the celery roots, being careful to remove all the brown. Cut each celery root into about 12 pieces and place the pieces in the steamer. Steam until very soft when poked with a fork, about 20 minutes.

Transfer the celery root to a food processor. Add the cream and butter and puree until smooth. (If you don’t have a food processor, you can use an electric mixer.) Add additional cream or butter to achieve desired consistency. Sprinkle with salt and pepper.

SERVES 6

celery root puree with crispy fried onions

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2