The Physique 57 Solution (100 page)

These wonderful onions add a sweet and savory kick to many of our dishes. This recipe can be easily doubled for use throughout the week
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2 teaspoons butter

2 teaspoons olive oil

2 cups sliced Vidalia or yellow onions (about 2 large onions)

Sea salt and freshly ground black pepper to taste

Low-sodium chicken or vegetable broth as needed, about ¼–½ cup

In a large sauté pan over medium-high heat, melt the butter and the olive oil. Add the onions, salt, and pepper; cook for about 5 to 10 minutes, stirring often. Reduce the heat to low and continue to cook, stirring often and adding a splash of broth as necessary to keep the onions from sticking. When the color changes to a deep golden brown and the onions are wilted and creamy, they are done—about 20 to 30 minutes.

Our Cashew Cream makes a great substitute for mayonnaise and provides a dose of protein and the healthy fats your body needs. It also works as a yummy spread for crackers and a dip for vegetables
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1 cup raw cashews

¾ cup filtered water

In a food processor, pulse the nuts until they are finely ground. Slowly add the water to your desired texture: less water for thicker “cream,” more for thinner.

In this recipe, we add cocoa powder to our Cashew Cream to make our very own version of Nutella—a perfect, healthy snack when combined with any fruit
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½ cup Cashew Cream (
here
)

2 teaspoons cocoa powder

2 teaspoons grade B maple syrup

Combine all the ingredients in a small bowl and mix well. Serve over any fruit: Bananas, strawberries, and apple slices all work well.

Daikon radish is one of the few vegetables known to actually boost your metabolism. This relish makes a good pairing with any of our fish recipes, including Lemon Snapper (
here
) and Baked Tilapia (
here
)
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1 daikon radish (about 10” long)

1 teaspoon tamari

2 teaspoons toasted sesame oil

Grate the daikon into a medium bowl. Add the tamari and toasted sesame oil; stir to combine.

1 garlic clove, crushed and minced

½ cup olive oil

¼ cup fresh lime juice

2 tablespoons raw honey

2 tablespoons finely chopped red onion

Sea salt and freshly ground black pepper to taste

Combine all the ingredients in a food processor or blender and pulse until blended.

½ cup Dijon mustard

¼ cup raw honey

Juice of ½ lemon

¼ cup olive oil

Generous pinch sea salt

Whisk all the ingredients together in a small bowl and serve.

This delicious sauce is the perfect way to liven up just about any vegetable. It’s great over broccoli, string beans, or any steamed green; you can use it as a dressing for salads; and a thicker version works as a dip for crudités. Plus, with all that tahini, it’s loaded with calcium—most people don’t know that sesame seeds actually contain more calcium than milk!

½ bunch fresh parsley, chopped

1 clove garlic, chopped fine

1” fresh ginger, grated

Zest of ½ lemon

2 rounded tablespoons tahini

1 tablespoon tamari

½ cup water

Place all the ingredients in a food processor and pulse until blended.