Authors: Amelia Sanders
Negative Calorie Diet Cookbook: 50 Top Rated Negative Calorie Meals-Natural Fat Burning Advantage To Help In Natural Weight Loss (4 page)
Makes 4 servings
Ingredients:
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2 Tbsp. extra virgin coconut oil
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4 cups vegetable broth
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1 1/2 cups chopped sweet onion
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1 Thai red chili, minced
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3/4 Tbsp. paprika
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3/4 Tbsp. ground coriander
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3/4 Tbsp. ground cumin
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3/4 cup diced celery
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3/4 cup diced leek
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2 garlic cloves, minced
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1 1/2 Tbsp. freshly squeezed lime juice
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1 1/2 Tbsp. miso paste
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1 1/2 cups halved enoki mushrooms
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3 cups diced king oyster mushrooms
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2 green onions, chopped
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Sea salt
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Freshly ground black pepper
How to Prepare:
- Place a soup pot over medium high flame and heat the coconut oil. Stir in the onion, celery and leeks, then season with salt. Sau
t
é until tender. - Stir in the miso paste, chili, lime juice and garlic. Mix well, then stir in the paprika, cumin and coriander. Stir in the mushrooms and sau
t
é until tender. - Pour in the vegetable broth and set to high flame. Bring to a boil, then reduce to a simmer. Continue to simmer for 15 minutes, then season to taste with salt and pepper.
- Ladle into soup bowls, top with chopped green onion, and serve.
Makes 5 servings
Ingredients:
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5 1/2 cups water
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8 medium zucchini, diced
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2 1/2 lb. carrots, diced
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1 bunch celery, diced
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2 medium onions, minced
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2 leek stalks, chopped
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1 cup fresh kale, torn
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2 cups green and/or purple cabbage, shredded
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2 cups fresh mushrooms, chopped
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Sea salt
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Freshly ground black pepper
How to Prepare:
- Boil the water in a soup pot, then reduce to a simmer and add the zucchini, carrot, and celery.
- Stir in the leek, onion, and cabbage, then simmer until tender.
- Add the mushrooms and simmer until tender, then stir in the kale and simmer for 15 to 20 minutes, or until all the vegetables are tender.
- Season to taste with salt and pepper, then remove from heat and serve right away.
Side dishes add bulk and nutrients to your main course meals, plus they make each dining experience more enjoyable and delicious. You will notice that these recipes call for a variety of ingredients listed in Chapter 1 as they contain high levels of fiber, vitamins, and minerals and very low calories.
When you prepare these side dishes remember to go easy on the oils and salt, though. When in doubt, eliminate the oils altogether, despite the fact that they are called for in the recipes. Always keep in mind that a gram of fat contains a whopping 9 calories, compared to 4 calories each in a gram of protein and carbohydrates.
Makes 6 servings
Ingredients:
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2 large fennel bulbs, tops removed and root ends trimmed
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3 Tbsp. olive oil
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2 lemons, halved
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Sea salt
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Freshly ground black pepper
How to Prepare:
- Set the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Rinse the fennel bulbs thoroughly, then place on a chopping board and slice into thin rounds.
- Arrange the fennel rounds on the prepared baking sheet and drizzle with olive oil. Sprinkle salt and pepper evenly on top.
- Roast for 15 minutes, then flip over and roast for 30 minutes or until browned and tender.
- Transfer the roasted fennel onto a serving plate and squeeze lemon juice on top. Serve right away.
Makes 2 servings
Ingredients:
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2 1/2 oz. arugula
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1 medium fennel bulb, cored and sliced thinly
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1 small red onion, sliced thinly
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2 garlic cloves, minced
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2 1/2 Tbsp. chopped toasted pine nuts
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1/4 cup freshly squeezed orange juice
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2 1/2 Tbsp. water
How to Prepare:
- Simmer the water in a small cast iron skillet, then stir in the red onion and fennel. Sau
t
é until tender, then stir in the garlic; add more water if necessary. Stir until fragrant. - Add the orange juice and mix well, then turn off the heat.
- Arrange the arugula on a serving dish, then pour the fennel mixture on top. Mix well until the arugula is wilted.
- Sprinkle the toasted pine nuts over the mixture, then serve right away.
Makes 6 servings
Ingredients:
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3 bunches kale, tough stems removed
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3 tsp olive oil
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1 1/2 tsp toasted sesame seed oil
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1 1/2 Tbsp. sesame seeds
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1 1/2 Tbsp. tamari
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1 1/2 Tbsp. minced fresh ginger
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3 garlic cloves, minced
How to Prepare:
- Place a large wok over medium flame and combine the sesame oil and olive oil into it. Swirl to coat the inside of the wok and let heat through.
- Stir in the ginger and garlic and sau
t
é until garlic is lightly toasted. - Stir in the kale and stir fry until the kale is wilted. Add a bit of water to prevent burning, if needed.
- Stir in the sesame seeds and tamari, then mix well. Transfer to a plate and serve right away.
Makes 2 servings
Ingredients:
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1 garlic clove, minced
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2 cups steamed broccoli florets
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1/2 grapefruit, peeled and divided into segments
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2 1/2 Tbsp. freshly squeezed grapefruit juice
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1 Tbsp. sesame oil
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1/4 tsp sea salt
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1/8 tsp red pepper flakes
How to Prepare:
- Toss together the sliced grapefruit and broccoli. Refrigerate until ready to serve.
- Combine the sesame oil, grapefruit juice, salt, red pepper flakes and garlic in a food processor or blender. Process until smooth.
- Drizzle the dressing over the salad, then toss to combine. Refrigerate for at least an hour, then serve chilled.
Makes 6 servings
Ingredients:
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1 1/2 tsp minced garlic cloves
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1 1/2 cups diced red onion
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9 cups chopped cauliflower florets
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2/3 cup frozen peas, thawed
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1/3 cup canola oil
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2/3 Tbsp. fennel seeds
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2/3 Tbsp. curry powder
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2/3 Tbsp. garam masala
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1 1/2 Tbsp. freshly grated ginger
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2/3 Tbsp. freshly grated lemon zest
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3 tsp sea salt
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1 1/2 tsp freshly ground black pepper
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1/3 tsp crushed red chili flakes
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1/3 cup chopped fresh cilantro
How to Prepare:
- Set the oven to 400 degrees F.
- Combine the curry powder, garam masala, fennel seeds, salt, pepper, red chili flakes, grated ginger, lemon zest, garlic, curry powder and canola oil in a large mixing bowl.
- Add the onions and cauliflower and toss well until thoroughly combined.
- Spread the mixture on a baking sheet and roast for 30 minutes, or until the cauliflower is golden brown and crisp. Shake the pan once every 10 minutes to prevent burning.
- Transfer the cauliflower onto a serving bowl and fold in the cilantro and peas. Serve right away.
Makes 2 servings
Ingredients:
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2 cups chopped romaine or iceberg lettuce
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1 cup halved cherry tomatoes
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1/2 scallion, chopped
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1 radish sliced thinly
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1 small cucumber, peeled and sliced
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1/4 cup shredded carrot
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7 oz. canned whole green beans, drained
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1/2 tsp freshly squeezed lemon juice
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1/4 cup chopped fresh cilantro
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2 Tbsp. apple cider vinegar
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1/4 cup virgin coconut oil
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Sea salt
How to Prepare:
- Toss together the tomatoes, carrot, scallion, radish, cucumber, green beans and lettuce in a serving bowl.
- Whisk together the cilantro, lemon juice vinegar and coconut oil. Season to taste with salt.
- Drizzle the dressing over the salad and toss well to coat. Serve right away.
Makes 8 servings
Ingredients:
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2 tsp minced garlic
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8 large red peppers
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4 tsp sea salt
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2 tsp freshly ground black pepper
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1/2 cup olive oil
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1/2 cup chopped fresh basil
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1/2 cup large capers
How to Prepare:
- Set the oven to 400 degrees F.
- Slice the stems off the red peppers, then halve crosswise and remove the seeds. Arrange on a baking dish and drizzle with olive oil.
- Sprinkle the minced garlic, salt and pepper on top, then toss well to combine.
- Roast for 15 minutes or until very tender and browned.
- Add the basil and capers and toss well to combine. Serve right away.