Content In Nine Servings of Vegetables, Josephine shares her passion for the best nutritional foods. Enjoy over 180 delicious, original, healthful recipes—including dips and spreads, healthful animal fats and protein, vegetable noodles, and many all-vegetable dishes. This cookbook is not only for those on the nutritional-balancing program, but can also be enjoyed by everyone who seeks good health and wish to stop illnesses in their tracks.
Acknowledgements 3
Foreword 11 Introduction 13 CHAPTER ONE Nutritional Balancing 25 CHAPTER TWO Kitchen Tips 39 CHAPTER THREE Ingredients for the Nutritional-Balancing Diet 61 Recipes Introduction to the Recipes 157 The Basics BROTHS
Vegetable Broths 163 Bone Broth 164 Miso Broth 166 Lemongrass Broth 167 RENDERED ANIMAL FATS Duck or Chicken Fat 168 Beef or Lamb Tallow 169 COMPOUND BUTTERS Garlic and Mustard Butter 170 EGGS Perfect Soft-Boiled Eggs 172 Perfect Poached Eggs 173 HERB AND SPICE BLENDS Rosemary-Sage Sea Salt 174 Italian Blend 175 Moroccan Cumin Sea Salt 176 Bahārāt 177 Za’atar 178 Ras el Hanout 179 Curry Powder 180 Arrowroot Thickener 181 Dips and Spreads Persian Carrot and Caraway Dip 183 Steamed Garlic 184 Spinach and Watercress Dip 185 Mint, Garlic, and Green Pea Dip 186 Goat Cheese with Fines Herbes 187 Bagna Càuda (Hot Anchovy Dip) 188 Warm Squash Hummus 189 Broccoli Hummus 190 Carrot Hummus with Almond Butter 191 Rutabaga-Garlic Dip 192 Sardine Herb Pâté 193 Broccomoli 194 Black Sesame Seed Tahini 195 Pumpkinseed Tahini 196 Basil Pesto 197 Tapenade 199 Herbed Marinated Olives 200 Dressings Lemongrass-Cumin Dressing 203 Egg Mayonnaise 204 Milk Mayonnaise (Maionese de Leite) 206 Josephine’s Caesar Salad Dressing 208 Crème Fraîche 209 Black Botija Olive Dressing 210 Mustard Dressing 211 Sauces Mustard Sauce 213 Tarragon-Mustard Sauce 215 Easy Curry Sauce 215 horseradish Sauce 216 Italian Green Sauce (Salsa Verde) 216 Cilantro Chimichurri Sauce 217 Cauliflower Alfredo Sauce 218 Spicy Almond Butter Sauce 219 Miso-Ginger Sauce 220 Ginger Paste 220 Garlic and Oil (Aglio e Olio) 221 Spicy Beet Ketchup 222 Beet and Horseradish Salsa 224 Turmeric Yogurt Sauce 225 Garlic Herb Yogurt Sauce 226 Middle Eastern Yogurt Sauce 227 Almond Butter Yogurt Sauce 228 Yellow Beet and Tarragon Yogurt Sauce 228 Soups and Stews Under-the-Weather Chicken Stock Soup 231 Stewed Garlic Soup 233 Baby Bok Choy and Quinoa Soup 234 Sweet Potato and Leek Soup with Turmeric and Black Sesame Seeds 235 Fennel and Cauliflower Cream Soup 236 Beluga Lentil Soup 237 Indian Stew with Cauliflower and Peas (Gobi Matar) 238 Brussels Sprouts Stew 240 Italian Vegetable Stew (Jospehine’s Giambotta) 241 Moroccan Vegetable Stew 242 Pot au Feu (French Stew) 244 Chicken and Fennel Stew 246 Middle Eastern Squash and Beluga Lentil Stew 247 Cultivated and Wild Leafy Greens Sautéed Baby Bok Choy with Garlic and Ginger 249 Sautéed Baby Bok Choy & Swiss Chard w Garlic Scapes and Sorrel Dressing 250 Sautéed Swiss Chard with Garlic and Lemongrass 251 Mustard Greens with Sweet Onions 252 Greens and Sweet Potato Curry 253 Wilted Spinach with Botija Olives and Goat Cheese 254 Sautéed Mizuna and Mustard Greens 255 Dandelion Leaves with Garlic 256 Braised Kale with Pumpkinseed Tahini 257 Arugula and Watermelon Radishes with Olive Oil 258 Steamed Radicchio with Spicy Almond Butter Sauce 259 Roasted Radicchio 260 Collard Green Wraps 261 Collard Green Wraps with Broccoli Hummus and Aioli Sauce 262 Braised Belgian Endives 263 Classic Sautéed Beet Greens with Garlic and Olive Oil 264 Beet Greens with Black Sesame Seeds 265 Sautéed Fiddleheads 266 Brassica Vegetables Greek Vegetable Salad with Botija Olives 269 Steamed Cauliflower with Tapenade 270 Cauliflower Chinese Fried Rice 271 Purple and Orange Cauliflower with Turmeric Yogurt Sauce 272 Cauliflower Steaks with Cilantro Chimichurri Sauce 273 Breakfast Cauliflower and Quinoa Porridge 274 Orange Cauliflower, Purple Broccoli, and Carrots with Bagna Càuda 275 Broccoli Salad with Steamed Garlic and Basil Pesto 276 Broccoli with Mustard Milk Mayonnaise 277 Sautéed Brussels Sprouts with Garlic 278 Pressure-Cooked Brussels Sprouts with Tarragon- Mustard Egg Mayonnaise 279 Brussels Sprouts Leaves 280 Braised Shredded Green Cabbage and Carrots in Chicken Broth 281 Roasted Cabbage with Tarragon-Mustard Sauce 282 Mexican Green Cabbage and Rutabaga 283 Spiced Curry Savoy Cabbage 284 Braised Curried Cabbage, Onions, and Fennel 285 Braised Purple Cabbage with Goat Cheese 286 Stir-Fried Napa Cabbage 287 Braised Shredded Turnips with Onions and Carrots 288 Sauerkraut 289 Squashes Acorn Squash Half-Rings with Lemon-Thyme Butter 291 Acorn Squash Wedges 292 Steamed Butternut Squash 293 Squash Brochettes with Roasted Garlic Sauce 294 Butternut Squash and Brussels Sprouts en Papillote 295 Spaghetti Squash with Italian Green Sauce 296 Root Vegetables Rutabaga and Sardine Salad 299 Golden and Red Baby Beet Salad with Lemongrass-Cumin Dressing 300 Grated Golden Beet Salad with Garlic and Oil (Aglio e Olio) 301 Shredded Carrot and Radish Salad 302 Carrot Juice 303 Steamed Carrot Oven Fries with Yogurt Sauce 304 Steamed Rutabaga Oven Fries 305 Braised Carrots and Sweet Peas 306 Ribbon Rainbow Carrots with Basil Sauce and Raw Goat Cheese 307 Ribbon Carrots and Daikon with Mustard-Gingerroot Dressing 308 Carrots and Turnips with Lemon-Thyme Butter 309 Braised Baby Turnips and Carrots with Lemon-Thyme Butter 310 Rutabaga and Carrots en Papillote with Sage Butter 311 Steamed and Roasted Daikon, Carrots, and Fennel 312 Black Radishes with Lemon-Basil Milk Mayonnaise 313 Sweet Potato Fries with Spicy Beet Ketchup 314 Purple Sweet Potatoes and Orange Cauliflower 315 Sweet Potato Risotto 316 Sweet Potato and Celeriac Gratin 317 Roasted Celeriac 318 Mashed Parsnips and Japanese Potatoes with Horseradish Butter 319 Roasted Baby Turnips with Tarragon-Mustard Sauce 320 Braised Florentine Fennel Wedges 321 Fennel with Brussels Sprouts 322 Sweet Onions en Papillote with Raw Goat Cheese 323 Onions with Duck Fat 324 Braised Leeks with Mustard Dressing 325 Spiced Braised Leeks 326 Yuca Flatbread Wraps 327 Yuca Mini-Pizzas with Olive Oil and Herbs 329 Yuca Gnocchi with Broccoli Pesto 331 Fresh Beans and Peas Warm Salade Niçoise 336 Yellow, Green, and Purple Bean Salad 337 Asian Green Beans 338 Sweet Peas with Lovage and Crème Fraîche 339 Peas and Onions with Turmeric 340 Sugar Snap Peas with Josephine’s Caesar Salad Dressing 341 Sugar Snap Peas, Baby Bok Choy, and Garlic en Papillote 342 Spiralized Vegetable Pastas Purple Sweet Potato Noodles with Sage Butter 346 Carrot-Beet Vermicelli with Carrot Tops Pesto 348 Golden Beet and Daikon Chow Mein 349 Parsnip Noodles with Cilantro Chicken 350 Butternut Squash Noodles with Cauliflower Alfredo Sauce 351 Watermelon Radish and Carrot Noodles with Spicy Almond Butter Sauce 352 Parsnip and White Sweet Potato Noodles with Mixed Herb Butter 353 Rutabaga and Celeriac Spaghetti with Lamb Ragoût 354 Grains Amaranth Porridge 357 Amaranth Crackers 358 Polenta 359 Polenta Croutons 360 Quinoa 361 Poultry Steamed Whole Chicken 363 Slow-Cooker Spicy Middle Eastern Chicken 364 Curried Chicken Thighs en Papillote 365 Poached Chicken Breasts with Spring Vegetables 366 Turkey Patties with Spicy Beet Ketchup 367 Moroccan Quail 368 Lamb Braised Lamb Meatballs (or Patties) with Tarragon-Mustard Sauce 371 Lamb Stew 373 Collard-Wrapped Lamb Ragoût with Mustard Sauce 375 Lamb Loin Chops 377 Moroccan Braised Lamb Shanks 378 Appendices Appendix A Three-Week Menu Plan for Slow and Fast Oxidizers 381 Three-Week Menu Plan 388 Appendix B Foods to Eat and Foods to Avoid 409 Appendix C Guide to Approximate Amount of Protein in Ounces and Grams 417 Appendix D Guide to Serving Sizes 419 Appendix E High-Sugar and Low-Sugar Vegetables 420 Appendix F Resources 421 |
Connect with Josephine online
|
Copyright © Josephine Zanetti 2018
