The Physique 57 Solution (97 page)

Authors: Tanya Becker,Jennifer Maanavi

K
ITCHEN
D
IVA
T
IP

Mashed cauliflower is equally tasty and nutrient-packed: Simply prepare as above, omitting the lemon juice and halving the olive oil. Cook 25 minutes or until golden brown, then puree to a mashed potato consistency and finish with 1 tablespoon butter.

MISO-SESAME SALAD

MAKES 2 SERVINGS

3 cups pre-washed baby spinach
1 cup cherry tomatoes, halved
2 tablespoons Miso-Sesame Dressing (
here
)

Combine the ingredients in a large bowl and top with the dressing.

SIMPLE STEAMED GREENS

MAKES 2 SERVINGS

This recipe works equally well for any of the powerhouse greens: kale, collard greens, Swiss chard, rainbow chard, or red chard. When cooking kale, we like Tuscan kale (also known as Lacinato kale or Dinosaur kale because of the leaves’ bumpy texture) because you don’t have to remove the stems. If you use curly- or flat-leaf kale, you will need to remove the stems and either discard them or cook them separately (see the Kitchen Diva Tip, below). With chard, you can leave the stems on as well
.

2 cups roughly chopped kale (or other greens)
Water

Place about 2 inches of water in the bottom of a pot and bring to a boil. Place the kale in a steamer basket, cover with a lid, and cook on medium-high until the kale is limp and tender and a bright green color, about 4 minutes.

K
ITCHEN
D
IVA
T
IPS

With curly- or flat-leaf kale and collard greens, you can eat the stems, too, if you prepare them right: Simply remove and chop the stems, then steam them in your steamer basket for 2 minutes before adding the leaves.

For another dimension of flavor, substitute chicken broth for the water, or add either 1 clove grated garlic or a ¼-inch disk of fresh, peeled ginger to the pot when you add the leaves.

You can also top your greens with any of the following: a dash of tamari, 1 teaspoon toasted sesame oil, 1 teaspoon olive oil, or 1 tablespoon melted butter. Or toss them with any powdered spice that calls to you.

SIMPLE STEAMED VEGETABLES

MAKES 2 SERVINGS

We prefer to steam our vegetables since they retain more flavor and nutrients that way. You can use the directions and cooking times below to prepare a variety of delicious sides
.

2 cups of any vegetable you like
1 tablespoon butter
Sea salt to taste

Place about 2 inches of water in the bottom of a pot and bring to a boil. Place the vegetables in a steamer basket, cover with a lid, and cook on medium-high until they are slightly tender but not mushy or overcooked.

K
ITCHEN
D
IVA
T
IP

How long to steam your veggies: