The Sexy Forever Recipe Bible (73 page)

RAVIOLI

1 package (30) square wonton wrappers, defrosted if frozen

Parsnip Puree with Roasted Garlic

For the mushroom ragout:
In a large skillet over medium heat, add the olive oil and sliced onions. Cook for 10 minutes, until the onions are browned and caramelized, about 15 minutes. Stir often. Add the butter and stir until melted. Add all of the mushrooms, the garlic, sage, and salt and pepper to taste. Sauté, stirring constantly, for about 15 minutes, or until the mushroom liquid is evaporated. Stir in the tomatoes and reserved juice. Cook uncovered for 30 minutes. Stir occasionally.

For the ravioli:
Place a wonton wrapper on a work surface and mound 1 tablespoon of the parsnip puree in the center. Brush the edges of the wrapper with water and fold the wrapper in half to form a triangle. Press securely on the edges to force out air. Repeat with the remaining wrappers, placing them on a cookie sheet lightly floured with whole wheat flour; cover with a light kitchen towel. Refrigerate until ready to use.

To finish:
Cook the ravioli in a large pot of boiling salted water for approximately 5 minutes, or until they rise to the surface and are tender. Do not let the water boil vigorously once the ravioli have been added.

Immediately transfer the ravioli to serving plates. Top with mushroom ragout and serve.

SERVES 2

parsnip puree with roasted garlic

HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS
LEVEL 2

2 garlic cloves

2 tablespoons olive oil

1 pound parsnips

4 ounces cream cheese, softened

Sea salt and freshly ground black pepper

Preheat the oven to 350°F.

Put the garlic into a small pan with the olive oil. Roast in the oven for 30 minutes or sauté on top of the stove for 15 minutes.

Wash and peel the parsnips. Cut into 1-inch pieces and put into a 2-quart saucepan with just enough water to cover them. Cover and cook until tender, approximately 15 minutes. Drain off the water and mash the parsnips with the cream cheese and roasted garlic. Season to taste with salt and pepper.

MAKES 1 CUP

soba noodles

HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2

One 8-ounce package soba noodles

2 teaspoons soy sauce

1 teaspoon rice wine vinegar

1 tablespoon olive oil

1 tablespoon chopped fresh chives

Sea salt and freshly ground black pepper

Cook the noodles according to the package instructions. After the noodles are cooked, run them under cold water to stop them from further cooking. Place the noodles into a medium bowl. Add the soy sauce, vinegar, oil, chives, and salt and pepper to taste.

SERVES 4

farro risotto

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

4 cups chicken stock or broth, preferably
homemade

1 tablespoon extra virgin olive oil

½ onion, medium diced

1 cup raw farro

2 tablespoons (¼ stick) unsalted butter

¼ cup freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

In a medium saucepan, bring the chicken broth to a boil and reduce to a simmer.

In a separate saucepan over medium heat, add the oil and onion and sauté until translucent, about 5 minutes. Add the farro and stir until coated, then slowly add the warm broth 1 cup at a time, constantly stirring until the liquid is absorbed. Continue to add broth until the farro is cooked, about 15 minutes. Stir in the butter and Parmesan cheese. Season to taste with salt and pepper. Serve immediately.

SERVES 6

forbidden rice

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2