The Sexy Forever Recipe Bible (69 page)

2 tablespoons grape-seed or coconut oil

6 cups coarsely chopped vegetables (baby bok choy, broccoli, snow peas, celery, onion, yellow or red bell peppers)

5 to 10 dashes soy sauce

Juice from 1 lemon

1 teaspoon toasted sesame oil

A few drops hot chili oil, or ½ teaspoon red pepper flakes

Place a wok or large frying pan over high heat. Add a little grapeseed or coconut oil. Add the vegetables in small batches and cook quickly to keep the wok hot. As each batch is cooked, place the vegetables on a platter until all are cooked (tender when poked with a fork, but not soggy).

Put all the vegetables back in the wok or frying pan and add the soy sauce, lemon juice, sesame oil, and hot chili oil or red pepper flakes.

SERVES 4

roasted vegetable lasagne

VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2

4 medium zucchini, sliced lengthwise into 1⁄8-inch slices

1 large eggplant, sliced lengthwise into 1⁄8-inch slices

20 medium tomatoes, cut in half crosswise

Sea salt and freshly ground black pepper

3 tablespoons chopped fresh thyme leaves

2 cups nonfat ricotta cheese

1 head
Baked Garlic

1 pound whole-grain lasagna noodles

1 recipe
Tomato Basil Sauce

8
Roasted Red Peppers
or jarred roasted peppers in water

Preheat the oven to 425°F.

Lay the zucchini, eggplant, and tomatoes cut side up on baking sheets. Sprinkle with salt, pepper, and 1 tablespoon of thyme. Roast until golden brown. The zucchini and eggplant will take about 15 minutes, the tomatoes about 45 minutes. Lower the oven temperature to 350°F.

Combine the ricotta, garlic, remaining 2 tablespoons thyme, and salt and pepper in a bowl.

Cook the pasta according to package instructions. Rinse with cool water, and lay the pieces out flat so they don’t stick together.

To assemble the lasagne, pour a thin layer of tomato sauce (½ cup) on the bottom of a 13 × 9-inch pan. Lay 3 lasagna noodles lengthwise in the pan, then add half of the ricotta and garlic mixture, a layer of roasted peppers, and a layer of zucchini, then another layer of pasta, the rest of the cheese mixture, another ½ cup of sauce, then the eggplant and tomatoes. Top with a layer of pasta, ending with more tomato sauce.

Cover with foil and bake about 45 minutes or until bubbling. Remove from the oven and let stand for 10 minutes before serving.

SERVES 6

FOR LEVEL 1 AND LEVEL 2
 For Detox, this recipe contains no added fats. For additional flavor in Level 1 and Level 2, add olive oil to the roasted vegetables, and add ¼ cup freshly grated Parmesan cheese and ½ cup grated mozzarella to the ricotta mixture.

eggplant parmesan

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 firm medium eggplants (about 2 pounds)

2 quarts grapeseed oil

Sea salt and freshly ground black pepper

2 cups
Sweet Tomato Sauce

1 pound mozzarella cheese, thinly sliced

1 cup freshly grated Parmesan cheese

½ cup loosely packed, roughly chopped fresh basil leaves

Preheat the oven to 400°F.

Cut the eggplants lengthwise into very thin slices.

Heat the oil in a large skillet or deep-fryer to about 360°F. Fry 2 or 3 slices of eggplant at a time until golden brown, about 4 minutes. Drain the slices on paper towels. Season with salt and pepper.

Spoon several tablespoons of the tomato sauce into a 9 × 13-inch casserole dish. Layer half the fried eggplant over the sauce. Spoon another thin layer of sauce over the eggplant. Cover with half the mozzarella, then about half of the Parmesan cheese. Layer on the rest of the eggplant, then a little more tomato sauce, remaining mozzarella, and the other half of the Parmesan cheese. Sprinkle with the fresh basil.

Bake until the cheese is bubbling and melted, about 40 minutes. Let the casserole cool for about 10 minutes, then cut into squares and serve.

SERVES 6 TO 8

sweet tomato sauce

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2