The Virgin Diet (26 page)

SAUTÉED GREEN BEANS WITH MUSHROOMS AND GARLIC

INGREDIENTS

1 pound fresh green beans

4 peeled, thinly sliced cloves garlic

1 to 2 tablespoons palm fruit or olive oil

1 pound sliced mushrooms (any type)

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

DIRECTIONS

Lightly steam green beans until al dente.

While green beans are steaming, sauté garlic in oil until light golden, add mushrooms and continue to sauté.

When mushrooms are tender, add drained green beans, salt and pepper and mix together.

SAUTÉED MUSHROOMS

INGREDIENTS

1 tablespoon olive or palm fruit oil

2 minced cloves garlic

2 cups mixed wild mushrooms

1 tablespoon dry sherry or organic chicken broth

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

DIRECTIONS

Heat oil in large skillet over medium heat.

Add garlic and cook 1 minute.

Add mushrooms and cook 3 to 5 minutes, until tender.

Add sherry or chicken broth about halfway through. Season with salt and black pepper.

ASPARAGUS ALMONDINE

INGREDIENTS

2 pounds fresh, cooked asparagus

2 tablespoons olive oil

¼ cup slivered almonds

1 tablespoon lemon juice

1 teaspoon sea salt

DIRECTIONS

Steam asparagus to al dente, then drain.

Add olive oil to small skillet.

Cook almonds over low heat until golden brown (about 5 to 7 minutes); stir constantly.

Remove from heat.

Add lemon juice and salt.

Pour over hot asparagus.

CRISPY KALE CHIPS

INGREDIENTS

1 head washed, thoroughly dried kale

2 tablespoons extra-virgin olive oil

Sea salt for sprinkling

DIRECTIONS

Preheat oven to 275°F.

Remove the ribs from the kale and cut into 1 ½" pieces.

Lay on a baking sheet and toss with olive oil and salt.

Bake 10–20 minutes until crisp, turning leaves halfway through. Watch closely.

HIGH-FIBER STARCH SIDE DISHES

SMASHED SWEET POTATOES

INGREDIENTS

2 sweet potatoes

2 tablespoons olive or coconut oil

1 teaspoon cinnamon

½ teaspoon sea salt

DIRECTIONS

Peel and dice sweet potatoes, sauté in oil until very soft and smash.

Add cinnamon and sea salt.

Garnish with cinnamon sticks. For a variation, replace the cinnamon with 1 teaspoon basil, 1 teaspoon rosemary and ½ teaspoon freshly cracked black pepper.

SPICY INDIAN DAHL

INGREDIENTS

2 minced cloves garlic

1 teaspoon olive oil

2 bay leaves

1 cup washed, strained light lentils

2 cups veggie or chicken stock

1 teaspoon cumin

1 teaspoon curry powder

½ teaspoon turmeric

DIRECTIONS

In a large pot, sweat the garlic in the olive oil with the bay leaves on medium heat.

Add in the lentils and coat with the oil.

Add in the stock and spices and bring to a boil.

Reduce to a low boil and allow to cook about 20 minutes, until the lentils are very soft.

JJ’S FAST BLACK BEANS

INGREDIENTS

1 (15-ounce) can black beans

1 (4-ounce) can diced green chilies

1 teaspoon Mexican seasoning spice or to taste

DIRECTIONS

Combine all ingredients in saucepan and warm over medium heat, stirring occasionally until heated through.

TRY THESE VARIATIONS

Side dish:

Add salsa on top before serving.

Dip:

Puree in food processor. For a colorful appetizer, layer with guacamole, top with salsa and serve with crudités.

Soup:

Reserve half of the mixture. To the other half, add ½ cup chicken broth and puree. Add reserved whole beans. Top with avocado slices and 1 tablespoon salsa.

SWEET POTATO CHIPS

INGREDIENTS

2 sweet potatoes

1 teaspoon cinnamon

1 teaspoon chili powder

1 teaspoon curcumin

1 teaspoon sea salt

DIRECTIONS

Heat oven to 375°F.

Peel the sweet potatoes and slice them very thin with either a potato peeler or mandolin.

Spread the potato slices on two baking sheets lined with parchment paper.

Sprinkle with the cinnamon, chili powder, curcumin and salt.

Cook about 12 minutes, until golden and crisp.

SWEET POTATO FRIES

INGREDIENTS

2 washed, skin-on, medium sweet potatoes, cut into ½" x 1 ½" strips

1 ½ tablespoons coconut or palm fruit oil

1 teaspoon sea salt

1 teaspoon paprika

DIRECTIONS

Preheat oven to 400 to 420°F. In a bowl, toss the sweet potatoes, oil, sea salt and paprika.

Place strips on a greased baking sheet and bake for 20 to 28 minutes, depending on

consistency desired. Flip/toss the fries about every 5 to 6 minutes to cook evenly.

EASY QUINOA

INGREDIENTS

1 cup quinoa

1 ½ cups veggie or chicken broth

1 teaspoon sea salt (optional)

DIRECTIONS

Put quinoa, broth and salt in 2–quart cooking pot and bring to a boil. Cover with a tight-fitting lid and turn the heat down to simmer.

Cook for 15 minutes. Remove quinoa from heat and allow to sit 5 minutes with the lid on.

Fluff quinoa gently with a fork and serve.

OPTIONAL

Toast quinoa by sautéing over medium heat in 1 tablespoon coconut, palm fruit or olive oil for 5 minutes. Then, add broth and sea salt and cook as directed.

PROTEIN DISHES

Be sure to add a side salad or veggie dish with these recipes. If the recipe doesn’t already include a starchy carb, you can add a high-fiber starchy carb side as well. I like to double these recipes so I can enjoy them again the next day on my salad at lunch.