The Virgin Diet (25 page)

INGREDIENTS

1 pound peeled, deveined jumbo shrimp

1 head Bibb lettuce

½ large pink grapefruit, peeled, segmented and cut into pieces

½ cup Chinese peapods

1 sliced avocado

2 tablespoons sliced almonds

4 pieces celery, chopped

½ julienned red pepper

½ deskinned, deseeded, diced cucumber

DIRECTIONS

Combine all, toss gently with Asian dressing and serve immediately.

GREEK-STYLE CHOPPED SALAD

INGREDIENTS

1 small head romaine, cut into ½" pieces

1 peeled, seeded cucumber, cut into ½" pieces

½ red bell pepper, cut into ½" pieces

½ yellow bell pepper, cut into ½" pieces

½ red onion, cut into ½" pieces

¼ cup chopped black olives

1 ½ tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

DIRECTIONS

Combine all ingredients and toss gently.

DIPS AND SNACKS

BASIC HUMMUS DIP

INGREDIENTS

2 cups canned, drained garbanzo beans

1
/
3
cup tahini

¼ cup lemon juice

2 crushed cloves garlic

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1 pinch paprika

DIRECTIONS

Place the garbanzo beans, tahini, lemon juice, garlic, olive oil and sea salt in a blender or food processor.

Blend until smooth. Transfer mixture to a serving bowl and sprinkle with paprika.

Serve with cucumber, red pepper and jicama spears.

ROASTED NUTS

DIRECTIONS

Serving size can be adjusted based on amount of nuts.

Soak nuts of your choice overnight in water with sea salt and then drain the water.

Toss nuts in cinnamon (or pumpkin pie spice) and unsweetened vanilla extract or make them spicy and salty with curry powder and a little sea salt.

Spread onto a cookie sheet.

Bake at 140°F for 8 hours. Let cool and then store in the fridge.

SOUPS

FISH STEW WITH COCONUT MILK AND CILANTRO

INGREDIENTS

2 pounds fish (Salmon, scallops and shrimp are my favorite.)

4 tablespoons palm fruit or coconut oil, divided

1 large jar diced tomatoes (add fresh if available)

1 diced green pepper

1 diced red pepper

1 diced onion

2 crushed garlic cloves

1 can light coconut milk

1 cup unsweetened coconut milk (So Delicious or Trader Joe’s)

1 teaspoon sea salt

DIRECTIONS

Cook fish in 2 tablespoons oil for 2 ½ minutes per side at medium heat.

Next, sauté rest of oil, vegetables and garlic.

Add remaining ingredients and simmer on low heat for 30 minutes.

Add additional coconut milk if you would like it thinner.

Add red curry or red pepper flakes if you want a little zing.

LENTIL SOUP

INGREDIENTS

1 pound steamed lentils*

1 pound cooked, diced chicken breast

2 cups organic chicken broth

2 minced cloves garlic

2 tablespoons organic olive oil

½ cup chopped celery

½ cup diced onion

½ to 1 teaspoon sea salt

DIRECTIONS

Combine lentils, chicken breast and chicken broth and start simmering.

Sauté garlic in olive oil until just golden. Add celery and onion and cook until soft. Add sea salt.

Add entire mixture to soup and simmer for 20 minutes.

*Trader Joe’s sells these in the refrigerator section.

VEGGIE SIDE DISHES

RATATOUILLE

INGREDIENTS

5 medium-diced plum tomatoes

1 medium-diced, large eggplant

2 medium-diced, large red onions

2 seeded, medium-diced red bell peppers

2 seeded, medium-diced yellow bell peppers

½ cup extra-virgin olive oil

6 sliced cloves garlic

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon basil

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

DIRECTIONS

Combine all ingredients in casserole dish and bake at 350°F for 30 minutes.

BRAISED RAINBOW CHARD

INGREDIENTS

3 minced cloves garlic

1 teaspoon olive oil

2 heads rainbow chard, chopped into 1" pieces

1 cup organic chicken stock

DIRECTIONS

In a large pan on medium heat, gently sweat the garlic in the olive oil.

Add in the chard and stir so you help the leaves wilt.

Add in the chicken stock and cook for 10 minutes or until the liquid is mostly dissolved.

Season with sea salt and pepper if desired.

ROASTED VEGETABLES

INGREDIENTS

2 cups 2 or more different veggies, cut into bite-sized chunks or julienned: Brussels sprouts (halved), cauliflower, zucchini, summer squash, asparagus, portobello mushrooms, red bell peppers, Japanese eggplant, onions

3 to 4 tablespoons coconut oil or Malaysian palm fruit oil

Sea salt to taste

DIRECTIONS

Combine ingredients and spread out on a baking dish or two.

Bake at 400°F. Stir/turn at 30 minutes and continue to roast until desired doneness (depends on size of chunks).

SAUTÉED SPINACH AND GARLIC

INGREDIENTS

2 tablespoons palm fruit oil

3 peeled, very thinly sliced cloves garlic

1 ¼ pounds spinach, stems trimmed off, well washed, dried

Generous pinch red pepper flakes

1 teaspoon sea salt

Freshly cracked black pepper to taste

DIRECTIONS

Heat the palm fruit oil and garlic over high heat until very hot, almost smoking.

Add the spinach and cook, stirring rapidly, for about 1 to 2 minutes until the spinach turns bright green and wilts slightly.

Remove the spinach from the heat.

Add salt, pepper and red pepper flakes, and toss well to combine.

Serve immediately.