The Sexy Forever Recipe Bible Read Online Free PDF Page B

Transfer the skillet to the broiler. Cook until firm in the center, about 4 minutes. (If you don’t have a skillet with an ovenproof handle, you can flip the pancake by inverting it onto a plate, browned side up. Then slide it back into the skillet to cook the other side.) Repeat for second pancake.
    Slice each pancake into three wedges and center on serving plates. Garnish with the tomato coulis and sprinkle with Parmesan cheese. Serve immediately.
    SERVES 6

zucchini muffins
    VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2

Grapeseed or coconut oil, for greasing the pan
2½ cups nonfat milk
¾ cup All Natural SomerSweet
2 tablespoons vanilla extract
1 tablespoon orange extract
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
2 cups quick-cooking oats
2 cups All-Bran cereal (see Note)
2 medium zucchini, shredded (about 2 cups)
32 ounces nonfat plain yogurt
4 cups whole wheat flour
2½ teaspoons baking powder
2½ teaspoons baking soda
1 teaspoon grated lemon zest
2 tablespoons plus 2 teaspoons lemon juice
3 tablespoons grated orange zest
    Preheat the oven to 400°F. Lightly oil two 12-cup muffin tins.
    Heat the milk in a medium saucepan until just boiling. Add the All Natural SomerSweet, vanilla and orange extracts, cinnamon, and nutmeg. Remove from heat and set aside.
    In a large mixing bowl, combine the oats, All-Bran, zucchini, and yogurt. Add the hot milk and mix to form a batter. Stir in the flour, and add the baking powder, baking soda, lemon zest, lemon juice, and orange zest. Stir well.
    Scoop the batter into the muffin tins. Bake at 400°F for 8 minutes, then reduce the heat to 350°F and bake for an additional 20 to 25 minutes, or until golden brown.
    When the muffins have cooled, store those that will not be eaten within a day or two individually in an airtight container, and freeze.
    MAKES 24 MUFFINS
    NOTE All-Bran may contain sugar but only trace amounts, which will not create an imbalance.

grandma’s traditional chicken soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

STOCK
One 4-pound chicken, or meaty chicken carcass
1 medium onion, halved
3 celery stalks, roughly chopped
3 carrots, roughly chopped (omit for Detox)
Stems from 1 bunch flat-leaf parsley
Handful of whole black peppercorns (approximately 25)
SOUP
5 celery stalks, chopped
5 carrots, peeled and chopped (omit for Detox)
3 leeks, cleaned well and chopped
1 bunch flat-leaf parsley, chopped
Sea salt and freshly ground black pepper
    For the stock: Place the chicken or chicken carcass into a large stockpot. Add the remaining stock ingredients. Fill with water to cover and cook over high heat until it comes to a boil. Turn the heat to low and simmer for about 4 hours. Strain the stock, discarding the vegetables but reserving the carcass. Place the stock into a container and refrigerate. When the stock is chilled, skim off the fat that has risen to the top.
    Pick the meat off the chicken, being careful to discard any bones, skin, fat, and tendons. (This is a tedious process but well worth the effort.) Reserve the meat.
    For the soup: Reheat the defatted chicken stock in a large pot. Add the celery, carrots, leeks, parsley, and any chicken meat. Cook until vegetables are tender, about 20 minutes over medium heat. Season to taste with salt and pepper.
    SERVES 6
    FOR LEVEL 2  Add 1 cup cooked wild rice to the soup just before serving.

roasted chicken stock
    PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 6-pound roasting chicken, with giblets
4 celery stalks, with tops
1 large onion, cut in half
4 sprigs fresh thyme
1 tablespoon fresh rosemary leaves
Sea salt and freshly ground black pepper
1 cup dry white wine (use water for Detox)
1 bunch flat-leaf parsley
    Preheat the oven to 500°F.
    Remove the giblets and neck from the cavity of the chicken and put them in a roasting pan. Rinse the bird and stuff the large cavity with celery stalks and half the onion. Place the other onion half under the tail flap. Stuff the thyme and