The Sexy Forever Recipe Bible (60 page)

3 pounds Brussels sprouts

½ cup (1 stick) unsalted butter or olive oil

Juice from 3 to 4 limes

Sea salt and freshly ground black pepper

Cut the sprouts in half and lay flat on a chopping block. Cut each half into julienned strips.

Heat a large skillet over medium-high heat. Melt the butter, then add the sprouts and sauté until tender, 6 to 10 minutes. Season to taste with lime juice, salt, and pepper.

SERVES 12 TO 14

grilled fennel and zucchini

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 zucchini, about 1½ inches in diameter

1 red onion

2 fennel bulbs,
trimmed

Extra virgin olive oil

Sea salt and freshly ground black pepper

Heat the grill to high.

Slice the zucchini very thin lengthwise. Slice the onion into thick rings, then separate. Slice the fennel into thick slices. Drizzle the vegetables with olive oil, then season with salt and pepper. Grill the zucchini for about 1 minute per side. The fennel and onion will take slightly longer. Serve immediately.

SERVES 2

caramelized fennel

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 large fennel bulbs, trimmed and thinly sliced

2 tablespoons extra virgin olive oil

2 tablespoons (¼ stick) unsalted butter

Sea salt and freshly ground black pepper

Place the fennel in a large bowl and toss with the olive oil. Heat a large skillet over medium-high heat and melt the butter. Add the fennel and reduce the heat to low. Continue cooking for about 1 hour, stirring occasionally. The fennel will become soft and caramelized to a golden brown. Season with salt and pepper.

SERVES 4

baked garlic

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2