recipe book
Submitted on Wed, Aug. 22nd at 8:28 pm by ginnyf
Not yet begun UltraMetabolism 
Not yet begun the UltraSimple Diet 
I found a wonderful recipe book today, that was mentioned in our local newspaper. It is Raising the Salad Bar by Catherine Walthers. I've read a little of it today and used some ideas, but I wasn't prepared to do any of the recipes yet. (I just picked it up from the library this morning.) I think many of the recipes will work for those who aren't on the detox, with perhaps minor adjustments.
Thanks for posting this
Submitted on Thu, Aug. 23rd at 12:33 am by grandmaof3
Not yet begun UltraMetabolism
Doing the UltraSimple Diet
I have a rather large collection of cookbooks, but I suspect that I will probably not be needing many of them much longer. I'm interested in new USD/UM-friendly cookbooks, so I will try to look for this one. Once you try the recipes, please tell us how you liked them. I have been known to buy a cookbook just to get 1 good-sounding recipe!
recipe
Submitted on Thu, Aug. 23rd at 4:44 pm by ginnyf
Not yet begun UltraMetabolism
Not yet begun the UltraSimple Diet
I used a recipe from the book today and it was quite good. I probably will be buying the book because it is hard to keep the library book clean when you are using it.
I don't want to infringe on any copyright laws, so I'll just tell you in general terms what the recipe was. It was fish (I used cod, the recipe called for halibut) on a bed of baby greens, with a sauce over it.
The directions for cooking the fish were interesting. Use a pan that you can put inside your oven. Heat the pan to med high, put in olive oil, place the fish that you have put salt and pepper on, flesh side down in the pan and cook until slightly brown or about five minutes. Carefully flip it over and put it in the oven that you had preheated to 350. You are using the same pan. Interesting, huh?
Meanwhile you are making the sauce which has equal amounts of wine vinegar (I used rice vinegar bec that was what I had) and fresh lemon juice. Put in some finely minced garlic. then put in about 2/3 cup of EVOO, and you are whisking it while you slowly pour it in. You use about a half cup of seeded chopped tomatoes and about a quarter cup of chopped olives (they mentioned a certain kind, but I'm not familiar with it, colomara? something like that. I used regular olives which we had, and I removed the pimento. You are whisking all of this. Put in some fresh chopped parsley. (I forgot to do that.)
Then you take your baby greens and put them in a bowl and put a spoonful or so of the sauce on them and toss them. Divide the greens up and put them on your dinner plates, and put the fish on top of them, and the sauce on top of that. Serve with a wedge of lemon.
It was very good, didn't take long to make, and presented like you were at a restaurant.
The portions were probably just what we should eat. I added grapes, and that was our meal. I could have eaten twice as much, but,,, after all, this is all about losing weight! And fish is pricey.
Sounds good!
Submitted on Fri, Aug. 24th at 12:45 am by grandmaof3
Not yet begun UltraMetabolism
Doing the UltraSimple Diet
That one sounds good! I wrote down the name of the book from your previous post. Thanks.
another recipe from that book!
Submitted on Thu, Aug. 30th at 5:07 pm by ginnyf
Not yet begun UltraMetabolism
Not yet begun the UltraSimple Diet
If anyone had told me a few months ago, that I would make a black bean salad, would have the ingredients on hand, would eat it and love it, I would have told them they were talking about some other Ginny.
The ingredients for the salad (actually I cut the recipe in half, but I'll give you the whole recipe. It says it can be a side dish, which is how I used it, a topping for fish or chicken, or as a dip with chips. I can't imagine it in the other 2 uses.
one and a quarter cups of dried black beans soaked overnight, or 2 cans (15 oz) black beans. (if you use the hard beans, you need to cook them for however long it takes- 50 or 60 min. If you use the can, as I did, you drain and rinse.)
kernals from 2 ears of fresh corn (about 2 cups). Steam them for 3 minutes, then set aside to cool.
one red bell pepper, roasted or raw, diced
three scallion greens thinly sliced, (I used the green part of green onions.)
a quarter cup of minced red onion
a quarter cup of chopped fresh cilantro (I skipped that).
combine all of the above in a medium bowl. If you do the cilantro wait to add it until just before serving.
* * * *
Dressing:
half teaspoon ground cumin
half teaspoon chili powder
pinch of cayenne
6 tablespoons lime juice
5 tablespoons olive oil
half teaspoon kosher salt or to taste
whisk the dressing ingredients together, then add them to your salad and mix well.