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VibroShaper Training & Eating Guide
COCONUT FISH CURRY
Serves 2
1 piece Snapper
1 ½ cups of stock
½ cup of coconut milk
1 onion/leek
1 tbsp tomato paste
2 cups baby spinach
½ tsp paprika
½ tsp cumin
½ tsp coriander
½ tsp finely grated fresh ginger
1-2 garlic cloves
1 tbsp butter
2 tbsp of olive oil
Salt and pepper to taste
Method:
In a large soup pot, put oil, onion, and celery
(if using).
Cook on low heat for 5 minutes to soften.
Turn up heat, and add garlic and any other
vegetables (except the greens) that you plan
to use.
Cook for one minute, add spices. Stir and
cook about one more minute.
Add tomatoes, stock, and meat (if using),
and allow to simmer 10-15 minutes. Adjust
seasonings to taste. This recipe will make
about 9 cups of soup.
Method: Pan fry or BBQ fish in 1 tbsp of butter, cook
until gently browned each side
and set aside. Add olive oil & fry (sliced) leek or
(diced) onion until soft, add ginger and
spices - stir for a minute, add stock and coconut milk
and bring to the boil.
Once boiling turn heat down and simmer for around
40 minutes. Add 2 cups of spinach and fish when
nearly ready to serve and allow spinach to wilt
(approx. 2 min). Can garnish with fresh chopped
coriander.
SOUP
Makes plenty. Freeze remainder or have for lunch
the next day.
Eat 1-2 cups per meal.
Ingredients:
5 cups stock or broth
1 can tomatoes, chopped (peeled Italian roma
tomatoes are easiest)
1 tbsp olive oil
4 cloves of garlic
1 medium onion
1 tbsp paprika
3 tsp turmeric
½ tsp cinnamon
2 bay leaves
Salt and pepper to taste
Use as many of the following items as you like
2 stalks celery, chopped
1 medium bell pepper
1-2 cups of chard, spinach or another leafy
green vegetable
1 cup of pumpkin
4 cups of meat, chopped into bite-size pieces –
leftover turkey, chicken, steak, pork tenderloin.
7


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