The Sexy Forever Recipe Bible (70 page)

1 large onion

8 ripe tomatoes, or one 28-ounce can plum tomatoes, drained

¼ cup olive oil

3 garlic cloves, minced

Sea salt and freshly ground black pepper

Chop the onion in a food processor until finely minced. Coarsely chop the tomatoes in a food processor or blender.

Heat a medium skillet on medium heat. Add the olive oil. When the oil is hot, add the minced onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook for another minute. Add the tomatoes and reduce the heat. Simmer for 45 minutes, until sauce thickens a little. Season with salt and pepper.

MAKES ABOUT 2 CUPS

susie’s eggplant manicotti

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

TOMATO SAUCE

2 pounds ripe tomatoes, washed and quartered

1 cup chopped carrots (omit for Detox and Level 1)

1 cup chopped celery

¾ cup chopped onion

¼ cup heavy cream

EGGPLANT

2 large eggplants

Sea salt

Extra virgin olive oil

FILLING

1 cup nonfat ricotta cheese

2 tablespoons freshly grated Parmesan cheese

1 large egg yolk

Sea salt and freshly ground black pepper

Freshly grated nutmeg

¾ pound fresh spinach, washed and large stems removed

1 bunch fresh basil, leaves cut into julienne

For the tomato sauce:
Cook the tomatoes in a large saucepan over low heat until the juice is released, about 10 minutes. Add the carrots, celery, and onion. Simmer over low heat for about 1 hour, or until most of liquid has boiled away. Cool slightly and puree in a food processor or blender. Return to the pan over low heat and reduce by about a third. Stir in the cream and simmer 10 to 15 minutes (or freeze at this point).

For the eggplant:
Peel the eggplants and slice lengthwise into 1
/
8-inch-thick pieces. Place the slices in a colander and sprinkle with salt. Let sit for about 30 minutes. Rinse well, then pat the slices dry.

Preheat the oven to 350°F.

Lightly oil a cookie sheet. Place the eggplant slices in a single layer and lightly brush with oil. Bake for 20 minutes. The eggplant will become soft. Don’t overcook the slices or they will become brittle and won’t work for this recipe.

Reduce oven to 325°F.

For the filling:
In a mixing bowl, combine the ricotta, Parmesan, egg yolk, salt and pepper, and grated nutmeg. Place the spinach in a covered steamer basket over boiling water and steam for 3 minutes. Drain well, then chop and stir into the ricotta mixture.

To assemble the manicotti:
Place 1 tablespoon of filling near the edge of each slice of eggplant. Roll up and place on lightly greased cookie sheet, forming manicotti-like tubes. (These tubes can be made in advance and refrigerated overnight.)

Bake at 325°F for 20 to 30 minutes. Spoon a bit of sauce on individual serving plates and top each plate with 3 or 4 eggplant manicotti. Spoon on more sauce and garnish with basil. Serve immediately.

SERVES 8

rice, beans, pasta, and grains

Whole-grain goodness
should not be confused with poor reviled refined carbohydrates. Once we all understood the effects of white flour and sugar on our health and waistlines, we turned our backs on carbs altogether. What do they say about the baby going out with the bathwater?

Refined carbohydrates such as white flour, white rice, white pasta, and white bread spike insulin levels and are, indeed, not worthy of a spot on the Sexy Forever plan, nor in this cookbook. However, their whole-grain counterparts are delicious, nutty, earthy, and wonderfully acceptable in proper portions. (Learn more about this at
SexyForever.com
.)You’ll discover whole new flavor sensations with recipes for
Farro Risotto
,
Parsnip Garlic Ravioli
,
Sautéed Herb Quinoa
,
Forbidden Rice
,
French Lentils
, and many more.

While several whole grains contain gluten, if you are allergic or intolerant, consider
pasta made from brown rice (I love Tinkyada Pasta Joy) or even better from quinoa—an ancient Incan super-food that happens to be great as pasta. (I prefer Andean Farm brand.) And you won’t find any gluten in
Macaroni and Cheese
, where the macaroni is made from eggs. I have found delicious ways to provide your favorite tastes, with a little twist on the classics.

The anti-carb revolution simply needs to be a “carbohydrate evolution,” meaning we include the right carbs, in the right amounts. Eating carbs is oh so satisfying. Doing it right is oh so healthy.

macaroni and cheese

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

4 cups heavy cream

2½ cups shredded Cheddar cheese

Pinch of ground nutmeg

Pinch of cayenne

8
Egg Crêpes
, cut into ¼-inch strips

Sea salt and freshly ground black pepper

Preheat the oven to 350°F. Butter an 8-inch square glass baking dish. Set aside.

Place the cream in a heavy medium saucepan. Bring to a boil, reduce the heat slightly, and let boil gently for 10 minutes, or until reduced by half. Lower the heat and add 1½ cups of the Cheddar cheese, the nutmeg, and cayenne. Stir until the cheese melts and sauce is smooth.

Place the crêpe strips in the prepared baking dish. Pour the sauce over and stir to coat. Top with the remaining 1 cup cheese. Bake for 20 minutes, or until the cheese is bubbly and beginning to brown. Season with salt and pepper. Serve hot.

SERVES 4

quinoa linguine with candied tomatoes

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2