Read Sexy Forever: How to Fight Fat After Forty Online
Authors: Suzanne Somers
Tags: #Health; Fitness & Dieting, #Aging, #Diets & Nutrition, #Diets & Weight Loss, #Weight Loss, #Women's Health, #General, #Diets, #Weight Maintenance, #Personal Health, #Healthy Living
Sexy Forever: How to Fight Fat After Forty (34 page)
3 tablespoons extra virgin olive oil
4 heads bok choy, quartered lengthwise
2 tablespoons soy sauce
¼ teaspoon white pepper
Place a medium sauté pan over medium-high heat. When hot, add the olive oil, then the bok choy. Sauté for about 6 minutes, until wilted and tender. Add the soy sauce and white pepper. Stir to combine. Serve immediately.
BROILED BELGIAN ENDIVE WITH PARMESAN
Vegetables, Healthy Fats Detox, Level 1, Level 2
Serves 4
Belgian endive is sautéed until soft, then broiled with Parmesan until hot and bubbly. It takes on a whole other flavor when cooked like this.
3 tablespoons extra virgin olive oil
4 heads Belgian endive, halved lengthwise
Sea salt and freshly ground black pepper
½ cup freshly grated Parmesan cheese
Move a rack to the top position in the oven and turn the broiler to high.
Place an oven-safe sauté pan over high heat. When hot, add the olive oil, then the Belgian endive. Season with sea salt and pepper. Cook for 2 to 3 minutes per side, carefully turning with a spatula. When soft and lightly browned, remove from the heat. Turn endive cut side up and sprinkle with the Parmesan. Place the pan under the hot broiler, watching carefully, for 1 to 2 minutes, until the cheese is bubbling. Serve immediately.
SAUTÉED KALE
Vegetables, Healthy Fats Detox, Level 1, Level 2
Serves 4
Kale is considered a superfood because it is so nutrient dense. In fact, it’s nearly twice as packed with phytochemicals as the second-highest-rated vegetable. While it’s quite bitter raw, it gets sweet and delicious when sautéed. Try it!
3 tablespoons olive oil
1 yellow onion, chopped
4 bunches kale, chopped
1 tablespoon butter, optional
Sea salt and freshly ground black pepper
Place a large sauté pan over medium-high heat and add the olive oil. Add the onion and sauté until nicely browned, 10 to 15 minutes. Add the kale and sauté until the leaves are soft and wilted, 7 to 10 minutes. Swirl in the butter until well distributed, then season with sea salt and pepper. Serve warm.
SAUTÉED BROCCOLI FLORETS
Vegetables, Healthy Fats Detox, Level 1, Level 2
Serves 4
Broccoli is another fabulous superfood for cancer prevention. Ounce for ounce, broccoli has more vitamin C than oranges, as much calcium as milk, and three times the fiber of a slice of wheat-bran bread, and it’s one of the richest sources of vitamin A in the whole produce section! Some people don’t like steamed broccoli, so to get all of those important nutrients, try it another way. In this recipe the broccoli is chopped into very small bites and sautéed in butter and sea salt to coat each piece. Amazing.
1 large head broccoli
1 tablespoon olive oil
1 tablespoon butter (optional)
Sea salt and freshly ground black pepper
Wash and trim off all but 1 inch of the stem of the broccoli. Chop the remaining stem and broccoli tops into tiny bites, about ¼-inch pieces. Sauté over medium-high heat in the olive oil and butter until bright green and tender. Season with sea salt and black pepper.
SAUTÉED MUSHROOMS AND ONIONS
Vegetables, Healthy Fats Detox, Level 1, Level 2
Serves 4
These mushrooms taste great with chicken or steak. Plus, you’ll benefit from iron, zinc, fiber, essential amino acids, and a host of vitamins and minerals! White- and brown-colored vegetables are particularly good for lowering blood pressure and cholesterol.
2 tablespoons olive oil
2 onions, thinly sliced
4 cups mushrooms (shiitake, oyster, or button), chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 tablespoons butter (optional)
Sea salt and freshly ground black pepper
Place a large sauté pan over medium heat and add the olive oil. Add the onions and sauté until caramelized, about 30 minutes. Turn the heat to medium high and add the mushrooms and thyme. Sauté until the mushrooms are crisp on the edges, about 15 minutes. Stir in the butter and swirl until melted. Season with sea salt and black pepper.
BROILED RADICCHIO WITH PROSCIUTTO
