The FastDiet Cookbook by Spencer, Mimi -- Read -- Imperial Library of Trantor

Index

Cover Dedication Foreword by Dr. Michael Mosley Chapter One: All You Need to Know About the Fastdiet Chapter Two: What, When, and How to Eat on a Fast Day Chapter Three: The Nuts and Bolts of the Book Chapter Four: Simple Breakfasts

Soft-Boiled Egg with Asparagus Spears Lean Eggs and Ham Strawberries with Ricotta, Black Pepper, and Balsamic Smoked Salmon with Capers and Red Onion Watermelon, Fresh Fig, and Prosciutto Sliced Apple with Cinnamon Dip Yogurt with Plum, Blanched Almonds, and Agave Nectar Oatmeal with Jewel Fruits Scrambled Eggs with Smoked Salmon

Chapter Five: Leisurely Breakfasts

Poached Eggs with Spinach, Portobello Mushroom, and Cherry Tomatoes Shakshouka Mushroom, Pepper, and Tomato Concassé with Thin Rye Crispbread Fluffed Shrimp Omelet Fast Day Muesli with Fresh Cherry or Strawberry Yogurt High-Energy Breakfast Japanese Breakfast Special Beauty Breakfast Shake Spiced Pear Porridge

Chapter Six: Simple Suppers

Ratatouille with Rye Toast Beef Carpaccio with Lemon-Dressed Herbs Standby Veggie Chili Warm Puy Lentils with Tomatoes and Crumbled Feta Young Yellow Squash with Feta, Lemon Zest, and Mint Fast Day Tricolore Three Ways Sashimi With Wasabi and Pickled Ginger Tortilla Pizzetta Three Ways Two-Egg Omelet Four Ways Gravlax with Eggs Crab and Artichokes Super Simple Eggplant Curry Red Pepper Hummus, Crudités, and Flatbread Dippers Pesto Pronto Salmon with Ribbon Veggies Salmon Four Ways Smoked Trout and Celery Root with Horseradish Cream Couscous with Lemon and Mirin Tofu

Chapter Seven: Vegetables

Broccoli Three Ways Calabaza Con Acelgas Chile Chard and Chickpeas with Roasted Garlic Spicy Edamame Mushrooms with Mozzarella, Pecorino, and Spinach Dahl Four Ways Bagna Cauda with Grilled Vegetables Red Lentil Tikka Masala with Rye Barley Roti Wild Mushrooms with Sage, Soft Poached Egg, and Parmesan Hot Thai Stir-Fry Triple Bean Stew with Vanilla Shorbat Rumman Roasted Vegetables with Spiced Balsamic Glaze Spiced Baby Eggplant with Pomegranate Yogurt Red Vegetable Goulash with Kohlrabi and Radish Salad Hot, Sweet, and Sour Tofu

Chapter Eight: Fish

Oysters with Mignonette Roast Monkfish with Fennel, Garlic, and Rosemary Garlic Masala Shrimp Ceviche with Cilantro Salad Salmon Fillet Three More Ways Vietnamese Sea Bass Whole Baked Sea Bass with Lemongrass Steamed Mussels in a Light Tomato Broth Smoked Fish with Spinach and Poached Egg River Cottage Fish Parcels with Asian Spices Leek and Lemon Shrimp Skewered Monkfish with Balsamic Coleslaw Stir-Fry Lemongrass Shrimp with Shirataki Noodles Allegra Mcevedy’s Scallops with Asparagus White Fish Stew with Orange and Fennel Seared Sesame Tuna Four Ways Allegra Mcevedy’s Bake-in-the-Bag Fish with Preserved Lemon Couscous Tuna Fagioli Herring with a Spiced Almond Crust Charred Squid with Lima Beans and Chile Roasted Sardines with Moroccan Spices Seared Mackerel on a Rainbow Salad

Chapter Nine: Meat & Poultry

Cumin-Scented Turkey Burgers with Tomato Salsa Baked Pork Tenderloin with Fennel Green Papaya Salad with Chargrilled Beef Chicken Breast Eight Ways Lemon-Scented Sticky Chicken with Roasted Veggies Lightweight Cottage Pie Sarah Raven’s Chicken Puttanesca Lo-Lo Meatballs with Cavolo Nero Lettuce Bowls with Shiitake Mushrooms and Hoisin Shredded Chicken Warming Winter Stew The Ginger Man’s Grilled Chicken

Chapter Ten: Soups

Fragrant Pho Clear Tofu Broth Roasted Red Pepper Soup Red Velvet Soup Summertime Special Soup Carrot and Ginger Soup Bloody Mary Soup North African Spring Vegetable Broth Spinach, Sorrel, and Nutmeg Soup Everything-From-The-Garden Soup Spanish Gazpacho Green Gazpacho Beet and Apple Soup with Horseradish Shiitake Noodle Dashi Skipper’s Soup Skinny Bouillabaisse Fast Day Minestrone Debs’s Chicken Noodle Soup with Avocado and Cucumber

Chapter Eleven: Salads

Summer Cucumber Salad with Dill Fennel, Cucumber, and Radish Salad with a Citrus Vinaigrette Asparagus Salad with Red Onion and Grilled Mushroom Penny’s Beet Salad Pea, Shrimp, and Pea Shoot Salad Sprouts Spectacular Superfood Belly Buster Greek Salad with Oregano and Mint Simple Herb Salad with Warm Buttered Almonds Winter Waldorf Salad Spinach, Blueberry, and Walnut Salad with a Tarragon Vinaigrette No-Potato Salade Niçoise Watercress, Orange, and Almond Salad with Poppy Seed Dressing Pink Leaves, Red Fruits, and Blue Cheese

Chapter Twelve: Flavor Savior Condiments

Cilantro and Chile Sauce Green Herb Relish Salsa Five Ways Cucumber Raita Tzatziki Pesto Four Ways Three Good Dressings Dry Rubs Wet Rubs

Chapter Thirteen: Fast Day Snacks Meal Plans

500-Calorie Meal Plans for 4 Weeks 600-Calorie Meal Plans For 4 Weeks

Fast Day Calorie Countdown Resources Glossary Acknowledgments About the Authors About Mimi Spencer and Dr. Sarah Schenker Notes Index Copyright