The Sexy Forever Recipe Bible Read Online Free PDF

pancake onto the griddle. Cook for 2 to 3 minutes, or until golden brown, then flip with a spatula and cook for a minute more. Serve with raspberry sauce.
    SERVES 4

raspberry sauce
    CARBOHYDRATES, FRUIT
LEVEL 1, LEVEL 2

6 ounces fresh raspberries (about 1 cup)
¼ cup nonfat yogurt
½ cup All Natural SomerSweet
    Bring the raspberries and 1 cup water to a boil in a small saucepan over medium-high heat. Turn heat to low and simmer for 15 minutes. Place the mixture in a sieve set over a bowl. Allow the mixture to drain, pressing lightly on the pulp to extract all the juices. Add the yogurt and All Natural SomerSweet. Stir until the All Natural SomerSweet has dissolved. Serve over the pancakes.
    MAKES 1½ CUPS

cream cheese pancakes
    PROTEIN, HEALTHY FATS
LEVEL 1, LEVEL 2

PANCAKES
One 8–ounce package cream cheese
4 large eggs, separated
2½ teaspoons All Natural SomerSweet
½ teaspoon ground cinnamon
Unsalted butter, for the griddle
SYRUP
3 tablespoons All Natural SomerSweet
4 tablespoons (½ stick) unsalted butter, melted
½ teaspoon ground cinnamon
    For the pancakes: In a medium bowl, mix the cream cheese, egg yolks, All Natural SomerSweet, and cinnamon until well blended.
    In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the cream cheese mixture.
    Heat a griddle to medium and add a little butter. Spoon about ⅓ cup of the batter onto the griddle. Cook until golden brown, 2 to 3 minutes. Flip and cook other side to a golden brown, adding butter to the griddle as needed.
    For the SomerSweet syrup: Mix the All Natural SomerSweet with the melted butter until dissolved. Stir in the cinnamon and pour over pancakes.
    SERVES 4 TO 6

ricotta pancake
    PROTEIN, HEALTHY FATS, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2

1½ cups whole milk ricotta cheese
4 large eggs
1 teaspoon fennel seeds
Sea salt and freshly ground black pepper
1 tablespoon olive oil
    Place the ricotta in a medium bowl and add the eggs, one at a time, stirring well after each addition. Add the fennel, salt, and pepper.
    Heat the olive oil briefly in a large skillet over medium heat. Pour in the egg-ricotta mixture to make one large pancake. Gently move the mixture around with a wooden spoon until the egg sets, 5 to 6 minutes. The surface will still be a little runny. Invert the pancake onto a plate, cooked side up. Then slide the pancake back into the skillet to cook the other side for 1 to 2 minutes more. Slice into four wedges and serve immediately.
    SERVES 4

zucchini pancakes with warm tomato coulis
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

TOMATO COULIS
3 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
3 large ripe tomatoes, peeled, seeded, and diced, or 6 canned Italian plum tomatoes, seeded
5 dried bay leaves
1 teaspoon chopped fresh thyme
Sea salt and freshly ground black pepper
ZUCCHINI PANCAKES
1 large zucchini, shredded
3 large eggs
3 tablespoons chopped flat-leaf parsley
¾ teaspoon sea salt
½ teaspoon ground white pepper
2 tablespoons (¼ stick) unsalted butter
Freshly grated Parmesan cheese, for garnish
    For the coulis: Heat the oil in a medium skillet over moderate heat. Add the onion and sauté until golden brown, about 15 minutes. Add the garlic and sauté for 1 minute more. Add the tomatoes, bay leaves, thyme, salt, and pepper. Reduce to a simmer and cook uncovered for 15 minutes. Remove the bay leaves. Keep warm.
    For the pancakes: Preheat the broiler. In a bowl, mix the zucchini with the eggs, parsley, salt, and pepper.
    Melt 1 tablespoon of the butter in a small ovenproof skillet over medium-high heat. (If you have two skillets, use both at the same time, one for each pancake. If you don’t, keep the first pancake in a warm oven while you make the second.) Add half of the zucchini mixture and reduce the heat to low. Gently cook for 3 to 5 minutes, shaking the pan occasionally. The pancake should be loose in the center but set around the edges.