The Sexy Forever Recipe Bible by Suzanne Somers Page A
Authors: Suzanne Somers
Tags: General, Cooking, Health & Fitness, Health & Healing, Weight Control, Diet & Nutrition, Nutrition
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a drizzle of truffle oil on each Parmesan crisp. Season with pepper.
SERVES 4
parmesan crisps
HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2
½ cup finely shredded Parmesan cheese
Preheat the oven to 350°F.
Line a baking sheet with parchment paper (or use a Silpat nonstick mat). Sprinkle the cheese into 3-inch circles, making several mini “pancakes.” Place in the oven and bake for about 5 minutes, until just golden. Remove from the oven and let cool slightly.
MAKES 16 CRISPS
melted burrata cheese with roasted eggplant and basil in parmesan bowls
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
3 Japanese eggplants
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup fresh shredded Burrata cheese or mozzarella
½ cup tomato sauce, warmed
16 mini Parmesan bowls
2 tablespoons julienned basil, for garnish
Preheat the oven to 350°F.
Trim and quarter the eggplants lengthwise into spears. Drizzle with olive oil, season with salt and pepper, and place on a baking sheet. Roast until soft, 20 to 25 minutes. Remove from the oven. When cool enough to handle, cut into medium dice.
On another baking sheet, create 16 small piles of eggplant, about 2 pieces of eggplant per pile. Top each with about ½ tablespoon of the cheese. Bake for about 5 minutes, or until the cheese melts.
To assemble, place a dollop of tomato sauce into each Parmesan bowl, then use a spatula to scrape the eggplant and cheese into the bowl. Garnish with the basil and serve immediately.
MAKES 16 BOWLS
whole wheat crostini with red pepper rouille
HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2
Extra virgin olive oil, for drizzling
4 slices crusty, whole wheat bread
¾ cup Red Pepper Rouille
Drizzle olive oil onto the bread slices and broil or grill until golden. Cut each slice on the diagonal and drizzle the toast with the rouille.
MAKES 8 CROSTINI
endive spears with apple, prosciutto, and gorgonzola
PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT
DETOX, LEVEL 1, LEVEL 2
Olive oil
4 slices prosciutto, julienned
16 Belgian endive spears, washed
1 cup baby spinach leaves, julienned
1 head radicchio, julienned
1 Fuji or Gala apple, julienned (omit for Detox and Level 1)
4 ounces Gorgonzola cheese, cut into small pieces
Sea salt and freshly ground black pepper
In a medium sauté pan, add olive oil to cover the bottom of the pan and heat on medium high. Add the prosciutto and cook until crisp. Remove from the oil and drain on paper towels.
To assemble, lay endive spears on a platter and top each spear with small amounts of spinach, radicchio, apple, if using, prosciutto, and a sprinkling of cheese. Season with salt and pepper. Serve immediately.
MAKES 16 SPEARS
stuffed mushrooms
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 pound large white mushrooms
4 tablespoons (½ stick) unsalted butter
4 shallots, finely chopped
1 tablespoon chopped lemon thyme (or parsley or tarragon)
Sea salt and freshly ground black pepper
¼ to ½ cup dry white wine (use vegetable or chicken stock for Detox)
½ cup freshly grated Parmesan cheese
2 tablespoons olive oil
Trim the very ends off the mushroom stems and discard. Then carefully pull the stems off the mushrooms. The mushroom stems will be used as part of the stuffing. Finely chop the mushroom stems. Select the 12 largest mushroom caps and set aside. Thinly slice the remaining mushrooms, then chop.
Melt the butter in a large skillet over medium heat. Add the shallots and sauté until golden, about 5 minutes. Add the mushroom stems, chopped mushrooms, lemon thyme, and salt and pepper to taste. Sauté until the mushrooms are browned and crusty, about 10 minutes. Add the white wine and let it cook off for about 3 minutes, scraping the bits from the bottom of the pan to release the flavor. Remove from the heat.
Preheat the broiler.
Place the mushroom mixture in a mixing bowl with ¼ cup of the Parmesan cheese. Stir until well combined.
Lightly rub the reserved mushroom caps with olive oil
SERVES 4
parmesan crisps
HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2
½ cup finely shredded Parmesan cheese
Preheat the oven to 350°F.
Line a baking sheet with parchment paper (or use a Silpat nonstick mat). Sprinkle the cheese into 3-inch circles, making several mini “pancakes.” Place in the oven and bake for about 5 minutes, until just golden. Remove from the oven and let cool slightly.
MAKES 16 CRISPS
melted burrata cheese with roasted eggplant and basil in parmesan bowls
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
3 Japanese eggplants
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup fresh shredded Burrata cheese or mozzarella
½ cup tomato sauce, warmed
16 mini Parmesan bowls
2 tablespoons julienned basil, for garnish
Preheat the oven to 350°F.
Trim and quarter the eggplants lengthwise into spears. Drizzle with olive oil, season with salt and pepper, and place on a baking sheet. Roast until soft, 20 to 25 minutes. Remove from the oven. When cool enough to handle, cut into medium dice.
On another baking sheet, create 16 small piles of eggplant, about 2 pieces of eggplant per pile. Top each with about ½ tablespoon of the cheese. Bake for about 5 minutes, or until the cheese melts.
To assemble, place a dollop of tomato sauce into each Parmesan bowl, then use a spatula to scrape the eggplant and cheese into the bowl. Garnish with the basil and serve immediately.
MAKES 16 BOWLS
whole wheat crostini with red pepper rouille
HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2
Extra virgin olive oil, for drizzling
4 slices crusty, whole wheat bread
¾ cup Red Pepper Rouille
Drizzle olive oil onto the bread slices and broil or grill until golden. Cut each slice on the diagonal and drizzle the toast with the rouille.
MAKES 8 CROSTINI
endive spears with apple, prosciutto, and gorgonzola
PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT
DETOX, LEVEL 1, LEVEL 2
Olive oil
4 slices prosciutto, julienned
16 Belgian endive spears, washed
1 cup baby spinach leaves, julienned
1 head radicchio, julienned
1 Fuji or Gala apple, julienned (omit for Detox and Level 1)
4 ounces Gorgonzola cheese, cut into small pieces
Sea salt and freshly ground black pepper
In a medium sauté pan, add olive oil to cover the bottom of the pan and heat on medium high. Add the prosciutto and cook until crisp. Remove from the oil and drain on paper towels.
To assemble, lay endive spears on a platter and top each spear with small amounts of spinach, radicchio, apple, if using, prosciutto, and a sprinkling of cheese. Season with salt and pepper. Serve immediately.
MAKES 16 SPEARS
stuffed mushrooms
HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 pound large white mushrooms
4 tablespoons (½ stick) unsalted butter
4 shallots, finely chopped
1 tablespoon chopped lemon thyme (or parsley or tarragon)
Sea salt and freshly ground black pepper
¼ to ½ cup dry white wine (use vegetable or chicken stock for Detox)
½ cup freshly grated Parmesan cheese
2 tablespoons olive oil
Trim the very ends off the mushroom stems and discard. Then carefully pull the stems off the mushrooms. The mushroom stems will be used as part of the stuffing. Finely chop the mushroom stems. Select the 12 largest mushroom caps and set aside. Thinly slice the remaining mushrooms, then chop.
Melt the butter in a large skillet over medium heat. Add the shallots and sauté until golden, about 5 minutes. Add the mushroom stems, chopped mushrooms, lemon thyme, and salt and pepper to taste. Sauté until the mushrooms are browned and crusty, about 10 minutes. Add the white wine and let it cook off for about 3 minutes, scraping the bits from the bottom of the pan to release the flavor. Remove from the heat.
Preheat the broiler.
Place the mushroom mixture in a mixing bowl with ¼ cup of the Parmesan cheese. Stir until well combined.
Lightly rub the reserved mushroom caps with olive oil
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