The Fat Flush Cookbook (22 page)
Read The Fat Flush Cookbook Online
Authors: Ann Louise Gittleman
1 pound button mushrooms, thinly sliced
Pinch of cumin
1 teaspoon onion powder
1 tablespoon plus
2 cups 1-2-3 Chicken Broth (
page 222
), divided
2 teaspoons plus 3 tablespoons lemon juice, divided
1 bunch watercress, chopped
½ cup onion, chopped
1½ cups silken tofu
2 tablespoons fresh parsley or cilantro or combination, chopped
In a medium saucepan over medium heat, steam mushrooms, cumin, onion powder, 1 tablespoon of the broth, and 2 teaspoons of the lemon juice. Steam for about 10 minutes, stirring occasionally. Drain steamed mixture and set aside, reserving the liquid in the pot.
To the pot, add the watercress and chopped onion. Sauté for 2 minutes. Add remaining broth and ½ of the mushroom mixture and simmer for another 10 minutes. In a blender, place mixture, tofu, parsley (or parsley/cilantro combination), and the remaining lemon juice and purée. Place the purée mixture back in the pot, add the remaining mushrooms, reheat, and serve.
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Red pepper is a great source of vitamin C and provides a touch of natural sweetness to this soup.
1 large red pepper, chopped
2 small leeks (white part only), chopped
½ cup onion, chopped
2 teaspoons fresh dill
½ teaspoon chives
¼ teaspoon onion powder
3 tablespoons plus
2 cups 1-2-3 Chicken Broth (
page 222
), divided
3 tablespoons fresh cilantro, chopped
1 cup silken tofu
Combine red pepper, leeks, onion, dill, chives, onion powder, and 3 tablespoons of the chicken broth in a medium size pot. Sauté over medium heat for 8 to 10 minutes or until tender, adding more broth if needed. Add remaining broth, bring to a boil, lower heat, and simmer for 20 minutes. Remove from heat and let stand for 10 minutes. After cooled, purée in blender with cilantro and tofu. Return to pot and warm before serving.
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This really tastes good, even if you are not a Brussels sprouts fan!
1 pound Brussels sprouts, trimmed
Purified water
¼ teaspoon cinnamon
Juice of ½ lemon
Handful of fresh cilantro
2 cups 1-2-3 Chicken Broth (
page 222
)
Place Brussels sprouts in saucepan and cover with 4 inches of water. Bring to a boil, reduce heat to medium, and cook for 10 minutes covered. Drain Brussels sprouts, reserving liquid. Set liquid aside. Place Brussels sprouts and remaining ingredients in a blender. Purée until smooth. If too thick, add some of reserved liquid until desired consistency is obtained. Serve warm.
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4 scallions, chopped
2 garlic cloves, minced
4 cups spinach, well packed
¼ cup plus
2 cups 1-2-3 Vegetable Broth (
page 221
)
1 bay leaf
1 teaspoon onion powder
1 tablespoon fresh parsley or cilantro
1 12-ounce package of tofu
Juice of ½ lemon
Juice of ½ lime
In a large saucepan over medium heat, cook scallions and garlic in ¼ cup of broth for 8 minutes or until soft. Stir in the spinach, cover, and cook for additional 5 minutes. Add the remaining broth, bay leaf, and onion powder. Simmer in covered saucepan for an additional 5 minutes. Remove the bay leaf. Purée the soup in blender, adding parsley or cilantro, tofu, and lemon and lime juice. Reheat if needed and serve immediately.
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A meal in one, like Rose's Fat Flush Soup, this soup is very filling and nourishing.
1 tablespoon fresh ginger, chopped
3 garlic cloves, minced
2 tablespoons plus 4 cups 1-2-3 Chicken Broth (
page 222
), divided
1 cup carrots, sliced
1 cup broccoli florets
1 cup water chestnuts, sliced
1 cup mushrooms, sliced
½ cup bamboo shoots, sliced
2 tablespoons apple cider vinegar
1 pound firm tofu, cut into 1-inch cubes
1 pound shrimp, peeled and deveined
2 cups mustard greens, cut roughly
¼ cup parsley, chopped
2 tablespoons scallions, chopped
In a large pot, sauté ginger and garlic in 2 tablespoons of broth for 2 minutes. Add remaining broth, carrots, broccoli, water chestnuts, mushrooms, bamboo shoots, and vinegar and bring to a boil. Cook until crisp-tender. Add tofu and shrimp. Reduce heat and simmer until shrimp is cooked, about 3â5 minutes. Add mustard greens, cooking until greens are lightly cooked but still crisp. Sprinkle the soup with parsley and scallions. Serve right away or freeze.
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This is a delightful cold soup for hot summer days. I like this as a breakfast soup.
1 cup 1-2-3 Chicken Broth (
page 222
)
½ avocado, peeled and sliced
1 apple (Golden Delicious), peeled, cored, and sliced
½ cup plain whole milk yogurt
Juice of 1 lime
Parsley for garnish
In a saucepan, heat broth and set aside. Place avocado, apple, yogurt, and lime juice in blender and blend until creamy. Blend in broth. Serve at room temperature or chilled. Garnish with parsley.
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Beverages
There are many creative and secret ways (without cheating!) to adapt the Fat Flush principles to healthy and thirst-quenching beverages. Certain herbal teas, as you will discover in this section, can be made from the Fat Flushing herbs and spices allowed in each phase. These special teas do not take the place, of course, of the recommended cran-water, lemon and water, or plain water in the daily three-phase protocols, but they can be used as delightfully fragrant and satisfying additionsâabout 1 to 2 cups per day, if you wish, between meals and snacks.
RECIPES
Unsweetened cranberry juice is such a major Fat Flush staple that I wanted to reprint this recipe from
The Fat Flush Plan.
This is a tried-and-true recipe for making your own unsweetened cranberry juice for the cran-water component of the program in phase 1 and for the Long Life Cocktail components in phases 2 and 3. Although Stevia Plus is suggested as a sweetener (if you can't take it straight), I much prefer that you develop a taste for the tart but oh-so-smart cranberry without any sweetening because it is this very tart taste that opens up the liver's detoxification pathways. By the way, cranberries are no longer seasonal fruits available only at Thanksgiving and Christmas. Stahlbush Farms carries organic frozen cranberries all year round.
1 12-ounce bag cranberries, frozen or fresh
4 cups purified water
Stevia Plus to taste (optional)
Place cranberries and water into a large saucepan. Boil until berries pop.
Strain the juice and refrigerate. Add Stevia Plus to taste.
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Rose Grandy created this unusual beverage. Simply subtract this
¼
cup (or 2 ounces) of unsweetened cranberry juice from your daily allotment and you have Cinnamon Cranberry Tea.
¼ cup unsweetened cranberry juice
¾ cup purified water
½ teaspoon ground cinnamon
Combine cranberry juice and water in a small saucepan. Bring to a quick boil. Reduce heat and stir in cinnamon. Serve warm.
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On a warm summer day, there is nothing like real lemonade. Here is the Fat Flush version that you can enjoy and even serve to your company. The lemonade should take the place of the hot water and lemon in all three phases and can be enjoyed twice a day as a treat.
¼ cup lemon juice, freshly squeezed
¼ teaspoon Stevia Plus or to taste
2 cups chilled, purified water
Combine all ingredients until the Stevia Plus is completely dissolved. Serve chilled.
Variations
:
⢠¼ cup freshly squeezed lime juice can be substituted for the lemon juice.
⢠¼ cup unsweetened cranberry juice can be substituted for the lemon or lime juice for a cranade.
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Gingerroot tea is warming and can help digestion if it is taken with a meal. It helps regulate the system, aids in controlling diarrhea and stomach cramps, and tastes good as well. A bit of Stevia Plus may be used for sweetening.
1 teaspoon fresh gingerroot
1 pint purified water
Place the gingerroot in the water in a small saucepan. Boil for about 15â20 minutes. Remove from heat, strain, and enjoy hot or cold.
Variations
:
⢠Journalist Marlene Martin, who writes for
The Light Connection
and interviewed me about
The Fat Flush Plan,
suggests adding a cinnamon stick to the pot and boiling it along with the gingerroot for a delightful and aromatic cinnamony flavor. She also is fond of a pinch of ground anise and ground cloves in her gingerroot tea.
⢠If you feel a cold coming on, add a dash of cayenne, 1 large clove of minced garlic, and the juice of half a lemon to your tea.
â¢
Phase 3 Special Occasion:
You can even add 1 teaspoon of honey.
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Fennel is an excellent herb for relieving gas and indigestion. Used by mothers for years to control infant colic, the licoricelike taste lends itself well to teas for adults.
1 teaspoon whole fennel seeds
1 pint purified water
Place the seeds in the water in a small saucepan. Boil for about 15â20 minutes. Strain and enjoy hot or cold.
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Parsley is a great natural diuretic, high in potassium and other alkalinizing minerals. This tea is very helpful for relief of painful urination.
1 teaspoon fresh parsley
1 pint purified water
Place the parsley in the water in a small saucepan. Bring to a simmer for about 15 minutes. Strain and enjoy, hot or cold.
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This recipe was provided to me by the Teeccino Company and is very good for soothing digestive woes. As you know, Teeccino is a Fat Flush herbal coffee substitute.
1 rounded tablespoon Teeccino (any flavor)
½ teaspoon ginger
1 teaspoon cinnamon
2 cups purified water
Brew Teeccino, ginger, and cinnamon with water in a drip coffeemaker.
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Very refreshing, peppermint tea is cleansing of and calming to the nervous system.
1 teaspoon fresh peppermint (spearmint can also be used as a substitute)
1 pint purified water
Place the peppermint in the water in a small saucepan. Bring to a simmer for about 15 minutes. Strain and enjoy, hot or cold.
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Bet you thought you'd never see this one in a Fat Flush cookbook. The cream is very satisfying and actually quite good for the nervous system.
1 rounded tablespoon cocoa powder
1½ teaspoons vanilla extract
¼ teaspoon Stevia Plus
¾ cup purified water
¼ cup cream
Combine all ingredients in a small saucepan. Whisk together until the cocoa is blended. Heat until just simmering. Serve hot.
Enjoy!
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If you are allergic to cocoa or want to avoid it because of its high copper content, why not try carob?
1 rounded tablespoon carob
1½ teaspoons vanilla
¼ teaspoon Stevia Plus
¾ cup purified water
¼ cup cream
Combine all ingredients in a small saucepan. Whisk together until the carob is blended. Heat until just simmering. Serve hot.
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