The Fat Flush Cookbook (6 page)

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4 cups = 1 quart

4 quarts = 1 gallon

As you may recall from reading
The Fat Flush Plan,
the recommended herbs and spices are much more than simply flavor enhancers. In phase 1, certain seasonings are utilized because they are helpful in boosting metabolism (cayenne, ginger, and mustard), keeping blood sugar levels stable (cinnamon, cloves, and bay leaves), removing fluid from the system (parsley, cilantro, and coriander), nourishing the liver (garlic and turmeric), and aiding digestion (anise, fennel, cumin, and dill). In phase 2, the addition of basil and oregano is helpful for combating germs and viruses, while mint is another natural digestive aid. Rosemary, also a new phase 2 seasoning, acts as a potent antioxidant, helping to protect breast health. Others like phase 3-recommended cardamom, nutmeg, saffron, and marjoram are rich in minerals like potassium, manganese, and iron, and also assist in digestive function.

While fresh herbs are generally preferable to dried ones (with the exception of oregano), as mentioned before it is not always possible to find fresh. But if you do have fresh herbs easily available, they are generally better than the dried for salads and sauces. The dried go best with longer-cooking dishes like stews, soups, and casseroles. The rule of thumb is that 1 teaspoon of dried equals 1 tablespoon of fresh.

Do keep in mind that fresh herbs can be frozen. So whether you buy your herbs in the produce section of your supermarket or grow them yourself (some do quite well right on your windowsill), there is no reason to let them go bad in the fridge or just wilt away. Freeze 'em!

Put the leaves, whether whole or chopped, in small bags and freeze them for future use. And the best part of all is that when you do decide to use your fresh frozen herbs for culinary purposes, you can add them frozen to your cooked dishes. There is no need to defrost them beforehand.

Dried herbs and spices have a shelf life of about six months. After this amount of time, many of them lose their flavor and become flat. So store your herbs and spices in small, airtight jars in a cool, dry, dark place away from the kitchen stove, where heat can affect them. A cool environment protects the volatile oils from warmth and moisture, which can change zesty, aromatic, and pungent flavors.

If you are buying your herbs and spices in stores, try to find nonirradiated herbs and spices such as Frontier Herbs and The Spice Hunter. When you open a jar of dried herbs, there should be a fresh, strong, and distinctive aroma. If there is not—and they also taste like dried grass rather than lovely herbs (this is the truly best way to explain this)—then you won't be deriving the weight loss and health benefits from these herbal helpers. Their full flavor potential will be lost, and it is high time to replace your supply.

Here is a rundown of the main Fat Flush herbs used in this cookbook so you can see at a glance how they have traditionally been used in culinary applications as well as how they can enhance your health at the same time.

Culinary.
Found in whole-seed form. Licoricelike taste is similar to fennel and great for seasoning cabbage, cauliflower, turnips, beef, shellfish, cakes, and cookies. Chewing on a few seeds has a natural breath mintlike effect. Provides a nice touch to teas.

Therapeutic.
Helpful for liver, kidneys, and stomach. Enhances lactation. Once considered an aphrodisiac.

A native of India, folklore says it blesses those it touches.

Culinary.
Found in fresh, dried-leaf, or flaked form. Leaves are wonderful with any type of tomato dish. Ministrips of fresh basil are great with tomato dishes from sauces to soups. Goes well with sauces, stews, soups, stuffings, and dips. A pesto staple. Frequently found in Mediterranean-style dishes from Italy and Greece. Chopped basil is a special treat with fresh corn on the cob.

Therapeutic.
Helps nervous exhaustion, anxiety, colds, depression, substance abuse, and drug withdrawal. Appetite stimulant.

Keeps bugs out of the cupboard!

Culinary.
Found in dried-leaf form. Stronger if the leaves are torn for cooking. Used in soups, chowders, stews, roasts, gravies, and marinades. Remember to remove before eating.

Therapeutic.
Known to relieve bronchitis, arthritis, and atherosclerosis. Tones and strengthens digestive tract.

Culinary.
Found in whole or ground form. Highlighted in Indian foods. Goes well with curries, rice, and breads. Especially nice in teas and herbal coffees.

Therapeutic.
Helps treat indigestion, asthma, bronchitis, celiac disease, bad breath, spastic colon, and vomiting. Considered an aphrodisiac in the Middle East. Potent digestive aid for grains.

Culinary.
A member of the chili family, found most frequently in ground form. Good with sauces, vegetables, beans, and dips, and in fish and meat dishes. A prime ingredient in Tex-Mex cuisine and Asian types of foods.

Therapeutic.
Soothing to irritated tissues. Stimulates circulation, relieves migraines, assists digestion, breaks up congestion, and stimulates the production of adrenal hormones which speed up the breakdown of fat by 25 percent.

Culinary.
Also known as Chinese parsley, cilantro is a fresh herb with a more pungent taste than parsley. It is good with salads, soups, and tomato-based dishes and as a garnish. Frequently found in Mexican food and in Asian cuisine.

Therapeutic.
A heavy metal eliminator, cilantro helps relieve bloating, diarrhea, and GI tract disorders.

Cinnamon's scent has been found by the Smell and Taste Research Institute to enhance arousal in males.

Culinary.
Very versatile and typically found in stick or ground form. Can be used in lamb, beef, and chicken dishes as well as with fruits, breads,
onions, squash, tomatoes, sweet potatoes, and cereal grains. Good seasoning for teas.

Therapeutic.
Helpful for diabetics by making cells more insulin-sensitive, can boost body's ability to balance blood sugar about twentyfold. Good for cramps, bloating, and flatulence.

Culinary.
Whole or in ground form, cloves are good for adding spice to stewed fruit and character to roasts, sweet potatoes, and wild game. Lovely for seasoning teas.

Therapeutic.
Acts as a parasite fighter, also aids in relieving diarrhea, sore throats, toothaches, and stomach cramps.

Coriander actually comes from the seeds of the cilantro plant. I have a perfume called Coriandre from Paris that I absolutely adore and that has become my signature scent.

Culinary.
Found in seed or ground form, coriander is a favorite in Latin American and Indian curry-based dishes. Excellent seasoning for carrots, fish, chicken, eggs, beans, and rice.

Therapeutic.
Treats bloating, cramps, and GI disorders.

Culinary.
Found in seed or ground form in Middle Eastern, East Indian, African, and Mexican cuisine. Good with beans, dips, stews, lamb, beef, and sauces.

Therapeutic.
Improves liver function and relieves gas, colic, and digestive-connected headaches.

Culinary.
Found in fresh, seed, or dried form. Featured in Northern and Eastern European cooking. Enhances fish dishes, cucumbers, beans,
salads, cabbage, soup, salad dressings, cottage cheese, egg dishes, and tofu dips.

Therapeutic.
Helpful for indigestion, colic, bad breath, and insomnia.

Culinary.
Found in fresh, dried-leaf, or seed form. The distinctive licoricelike taste goes well with fish, turkey, cabbage, onions, tomato sauces, and stews. Provides a nice touch for cookies and cakes (healthy ones, of course).

Therapeutic.
Helpful as a natural digestive aid and as a phytoestrogen. Good for bad breath, diabetes, kidney stones, and nausea.

Culinary.
Found in fresh, powdered, or minced form. Garlic is featured in worldwide cuisines especially for fish, poultry, game, vegetables, soups, beans, salsas, salad dressings, casseroles, and marinades.