The Physique 57 Solution (101 page)

1 tablespoon cider vinegar

Juice of 1 lemon

1 tablespoon lemon zest

2 tablespoons sweet white miso paste

2 cloves garlic, chopped

2 teaspoons raw honey

½ cup toasted sesame oil

Combine all the ingredients except the oil in a food processor and blend on high speed until mixed. With the food processor on medium, slowly add the oil. Water can be added if a thinner consistency is desired.

½ cup Caramelized Onions (
here
)

¾ cup Cashew Cream (
here
)

Sea salt to taste

Combine the onions and Cashew Cream in a food processor or blender and blend until smooth. Season with salt as necessary.

If you buy roasted almonds at the store, you never know what kinds of oils they contain, and they tend to go rancid much more quickly. Still, we love the rich, nutty flavor that roasted almonds impart, so we toast our own. It’s incredibly easy to do, and then you can add the almonds to dishes throughout the week
.

2 cups raw sliced almonds

Place the almonds in a stainless-steel skillet and “toast” over medium-high heat, keeping them moving at all times, until they turn golden brown. They will cook very quickly—in only a minute or two—so watch them closely.

A delicious source of healthy fats, toasted coconut makes a perfect addition to any dessert
.

2 cups loosely packed, shredded unsweetened coconut

Heat a skillet over medium heat. Once the skillet gets warm, add the shredded coconut, spreading it out in a single layer. Cook the coconut, tossing or stirring constantly to prevent burning, until the flakes start to become brown. Transfer to a plate to cool.

Raw pumpkin seeds, also known as pepitas, are available in the nuts and seeds section of any health food store. A serving size is considered to be a tablespoon or two; you can sprinkle them over salads or any steamed green, or eat them on their own as a snack
.

½ cup raw pumpkin seeds

Sea salt to taste

Sauté the raw pumpkin seeds in a skillet over medium-high heat, stirring often, until they “pop” and become golden brown. Remove from the heat and salt to taste. Store in a glass jar.

Better than any artificial vitamin water, this refreshing cooler makes it easy to drink water throughout the day. You can use this recipe to make any of the varieties listed below—or invent your own!

6 cups filtered water

1 lime, sliced

1 lemon, sliced

1 orange, sliced

Place the water in a glass pitcher, add the sliced fruit, and refrigerate overnight. Strain the slices through a fine-mesh strainer before drinking.