The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body's Natural Ability to Burn Fat and Lose Weight Fast (106 page)
Authors: Mark Hyman
Tags: #Health & Fitness / Diet & Nutrition / Diets, #Health & Fitness / Body Cleansing & Detoxification
½ cup fresh cilantro
2 cloves garlic, crushed
1 medium bok choy, thinly sliced
1 medium carrot, peeled and thinly sliced
1 cucumber, peeled, seeded, thinly sliced
6 asparagus spears, cut on the bias into 1-inch pieces
2 cups bean sprouts
4 scallions, sliced on the bias
½ cup fresh mint leaves
1 lime, thinly sliced
1 cup Thai basil leaves (any basil will work)
In an 8-inch sauté pan, place the fish in ½ inch of fish stock with ginger and lemongrass; heat slowly over medium heat and cover. Poach for 3 to 4 minutes, until the fish is cooked through. Remove the fish from the stock with a slotted spoon and allow it to cool on a plate.
Whisk all the ingredients together in a bowl (or shake in a jar).
Toss the salad ingredients in a bowl with half the dressing. Divide among 4 bowls.
Place the fish on top of the salad and drizzle with the remaining dressing. Garnish with the lime slices and basil.
Nutritional analysis per serving (4 ounces fish, 1¼ cups salad):
calories 298, fat 10 g, saturated fat 2 g, cholesterol 64 mg, fiber 4 g, protein 38 g, carbohydrate 19 g, sodium 889 mg
HICKEN
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NCRUSTED WITH
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HILI
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Serves: 4 Prep time: 30 minutes Cook time: 15 minutes
6 dried ancho chilies
2 to 3 cups boiling water
1 cup raw pumpkin seeds
¼ cup fresh lime juice
6 cloves garlic
¼ cup cilantro, plus extra for garnish
1 cup extra virgin olive oil
salt and freshly ground black pepper, to taste
