The Sexy Forever Recipe Bible (76 page)

1½ cups (1 pound) dried small white beans (navy, cannellini, or toscanelli)

1 yellow onion, halved

3 dried bay leaves

4 garlic cloves, crushed

1 celery stalk, chopped into 2 pieces

1 sprig fresh sage

1 sprig fresh thyme

½ cup extra virgin olive oil

3 tablespoons chopped fresh thyme leaves, or 1½ teaspoons dried

1 red onion, finely chopped

Sea salt and freshly ground black pepper

Rinse the beans, picking them over to remove any debris. Place them in a large bowl with enough water to cover by 2 inches. Let soak overnight. (For a faster soak, add boiling water to cover and set aside for 1 hour.) Drain the beans, discarding the water.

Place the drained beans in a large saucepan and add cold water to cover by 1 inch. Add the onion, bay leaves, garlic, celery, sage and thyme sprigs, and 2 tablespoons of the oil. Cover and bring to a boil over medium heat, then reduce and simmer for about 1 hour. Add more water if the liquid is drying out. The beans are done when they are still slightly firm but not mushy.

Drain the beans and discard the vegetables and herb sprigs. Transfer to a large bowl. While still warm, toss with the thyme and red onion. Season to taste with salt and pepper and add the remaining 6 tablespoons olive oil. Serve immediately or reserve in the refrigerator. Bring to room temperature before serving.

SERVES 8 TO 10

white bean garden salad

HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2

4 cups cooked white beans (cannellini or small white navy beans)

¼ cup extra virgin olive oil

3 garlic cloves, minced

Juice from 1 lemon

Sea salt and freshly ground black pepper

½ pint radish sprouts

1 bunch fresh mint

2 ripe medium tomatoes, diced

2 tablespoons drained capers

½ red onion, coarsely chopped

8 ounces crumbled feta cheese

Place the beans in a large, wide serving dish and toss with the olive oil, garlic, lemon juice, salt, and pepper. Proceed as if planting a beautiful garden. Take a large handful of the radish sprouts and insert them into the beans as if they grew out of them. Then repeat the process with a handful of fresh mint, again placing it into the beans as if it sprouted from them.

Arrange the tomatoes on a separate area of the beans. Place the capers in a mound in another area. Place the red onion in yet another area. Finally, sprinkle the feta around. The end result should look like a beautiful potted garden. Make sure to include a taste of all the elements when you serve. Season with additional salt and pepper.

SERVES 8

baby black lentil salad

HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2

4 cups cooked baby black lentils (or any other lentils), cooled

2 shallots, finely diced

1 cucumber, peeled, seeded, and diced

1 ripe tomato, seeded and diced

2 scallions, white and green parts, sliced

1 tablespoon julienned fresh mint leaves, plus extra for garnish

Juice from ½ lime

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

Combine all the ingredients in a mixing bowl. Gently toss until the lentils are well coated. Adjust the seasonings with salt and pepper and additional lime juice. Garnish with mint and serve.

SERVES 8

french lentils

PROTEIN, VEGETABLES, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 1, LEVEL 2