Free The Fat Flush Cookbook by Ann Louise Gittleman Page B

skillet, brown flank steak over medium heat. Cook until steak is almost cooked through. Add two tablespoons of broth. Add onion and garlic and cook for 2 minutes. Add cumin, cayenne, tomato sauce, tomato paste, vinegar, and salt. Heat until lightly bubbly, reduce heat, and simmer for 10–15 minutes. Place 2 cups of greens per serving on a plate. Top with beef mixture, scallions, tomatoes, and olives. Serve with a side of chips.
    P HASE 3; S ERVES 4

Baked Chicken and Artichoke Casserole
    This is a comforting one-dish meal that’s sure to please.
    2 5-ounce chicken breasts, boneless and skinless
    1 cup 1-2-3 Chicken Broth ( page 222 )
    Â½ medium red onion, diced
    1 red bell pepper, chopped
    1 8-ounce can artichoke hearts, rinsed, and drained
    4 garlic cloves, minced
    6 black olives, chopped
    Juice of 1 lemon
    1 8-ounce can no-salt-added tomato sauce
    Handful of fresh cilantro, chopped
    Preheat oven to 350°F. In a medium pot, place chicken breasts and broth and simmer. Poach chicken until tender. When cooked, shred chicken into bite-sized pieces. Place chicken, onion, red bell pepper, artichoke hearts, garlic, olives, and lemon juice in a medium casserole dish and mix well. Cover and bake in oven for 45 minutes. Stir tomato sauce into the casserole and return to oven for 20 minutes uncovered. Mix in cilantro and serve.
    Variations :
    â€¢
For phases 2 and 3:
try replacing the cilantro with a tablespoon of fresh basil for a Mediterranean feel.
    â€¢
For phase 3:
stir in 1 tablespoon of sherry during the last 10 minutes of cooking.
    A LL P HASES ; S ERVES 2

Chicken Stir-Fry with a Touch of Turmeric
    A key ingredient in Indian dishes, turmeric is a wonderful Fat Flush seasoning because it helps to tone the liver, is a blood sugar regulator, and is especially high in beta-carotene, a nutrient known to support skin health. Its musky warm aroma is very inviting. Serve with Tangy Pickled Cauliflower ( page 149 ).
    Â¼ cup no-salt-added chicken broth or 1-2-3 Chicken Broth ( page 222 )
    1 medium onion, cut into ½-inch slices
    1 cup mushrooms, sliced
    1 pound chicken breast, boned, skinned, and cut into strips
    Â½ cup water chestnuts
    2 cups broccoli florets
    2 cups cauliflower florets
    1 teaspoon ground turmeric
    1 teaspoon ground cumin
    In a large, nonstick skillet, heat broth over medium heat. Add onion and cook until soft, about 3–5 minutes. Add mushrooms and cook until soft, about another 1 minute. Add chicken and cook an additional 5 minutes. Finally, add water chestnuts, broccoli, cauliflower, and spices. Cook until tender, another 6 minutes. Ready to serve.
    Variations :
    â€¢ You may use turkey instead of the chicken.
    â€¢
For phase 3:
add 1/8 teaspoon ground saffron over the top with a squeeze of lime.
    A LL P HASES ; S ERVES 4

Hearty Turkey Squash Stew with Apricots
    The apricots in this dish provide a kind of lemony bite that meshes nicely with the exotic flavors of the coriander, cumin, cloves, and anise. Apricots are a good source of iron as well as other trace minerals, which makes them a lovely nutritional adjunct to any special occasion. The addition of the apricots to this dish is not for those strictly following the Fat Flushing Food Combination rules.
    1 teaspoon ground coriander
    1 teaspoon ground cumin
    Dash of ground cloves
    Dash of ground anise
    Â¼ teaspoon cayenne
    Salt to taste
    1 pound turkey breast, boned, skinned, and cut into 1-inch pieces
    Â¼ plus 1 cup 1-2-3 Chicken Broth ( page 222 ), divided
    Â½ onion, halved and thinly sliced
    1 pound butternut squash, cut into 1-inch cubes
    4 ounces apricots, dried, unsulfured
    1 cup purified water
    2 tablespoons scallions, finely chopped
    In a medium bowl, place coriander, cumin, cloves, anise, cayenne, salt, and turkey and toss to coat. In a large pot over medium heat, heat ¼ cup broth. Add turkey and cook for 4–5 minutes. Add onion, squash, apricots, and remaining 1 cup of broth. Bring mixture to a boil, adding water