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The Revolutionary NEW System for Healthy Nutrition and Weight Management.
The Revolutionary NEW System for Healthy Nutrition and Weight Management.


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Baked Salmon Salad With Creamy Mint Dressing
340 calories • 3 of your SIRT 5 a day
Baking the salmon in the oven makes this salad so simple.
Serves 1 • Ready in 20 minutes
1 salmon fillet (130g)
40g mixed salad leaves
40g young spinach leaves
2 radishes, trimmed and thinly sliced
5cm piece (50g) cucumber, cut into chunks
2 spring onions, trimmed and sliced
1 small handful (10g) parsley, roughly chopped
For the dressing:
1 tsp low-fat mayonnaise
1 tbsp natural yogurt
1 tbsp rice vinegar
2 leaves mint, finely chopped
Salt and freshly ground black pepper
1 Preheat the oven to 200°C (180°C fan/Gas 6).
2 Place the salmon fillet on a baking tray and bake for 16–18 minutes until just cooked through. Remove from the oven and set aside. The salmon is equally nice hot or cold in the salad. If your salmon has skin, simply cook skin side down and remove the salmon from the skin using a fish slice after cooking. It should slide off easily when cooked.
3 In a small bowl, mix together the mayonnaise, yogurt, rice wine vinegar, mint leaves and salt and pepper together and leave to stand for at least 5 minutes to allow the flavours to develop.
4 Arrange the salad leaves and spinach on a serving plate and top with the radishes, cucumber, spring onions and parsley. Flake the cooked salmon onto the salad and drizzle the dressing over.

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Smoked Salmon Omelette
Serves: 1
Preparation time:
5 - 10 minutes
2 Medium eggs
100 g Smoked salmon, sliced
1/2 tsp Capers
10 g Rocket, chopped
1 tsp Parsley, chopped
1 tsp Extra virgin olive oil
Crack the eggs into a bowl and whisk well. Add the salmon, capers, rocket and parsley.
Heat the olive oil in a non-stick frying pan until hot but not smoking. Add the egg mixture and, using a spatula or fish slice, move the mixture around the pan until it is even. Reduce the heat and let the omelette cook through. Slide the spatula around the edges and roll up or fold the omelette in half to serve.

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Sirtfood Diet’s Braised Puy Lentils
Serves: 1
Preparation time: 40 - 50 minutes
8 Cherry tomatoes, halved
2 tsp Extra virgin olive oil
40 g Red onion, thinly sliced
1 Garlic clove, finely chopped
40 g Celery, thinly sliced
40 g Carrots, peeled and thinly sliced
1 tsp Paprika
1 tsp Thyme (dry or fresh)
75 g Puy lentils
220 ml Vegetable stock
50 g Kale, roughly chopped
1 tbsp Parsley, chopped
20 g Rocket
1. Heat your oven to 120ºC/gas ½.
2. Put the tomatoes into a small roasting tin and roast in the oven for 35–45 minutes.
3. Heat a saucepan over a low–medium heat. Add 1 teaspoon of the olive oil with the red onion, garlic, celery and carrot and fry for 1–2 minutes, until softened. Stir in the paprika and thyme and cook for a further minute.
4. Rinse the lentils in a fine-meshed sieve and add them to the pan along with the stock. Bring to the boil, then reduce the heat and simmer gently for 20 minutes with a lid on the pan. Give the pan a stir every 7 minutes or so, adding a little water if the level drops too much.
5. Add the kale and cook for a further 10 minutes. When the lentils are cooked, stir in the parsley and roasted tomatoes. Serve with the rocket drizzled with the remaining teaspoon of olive oil.

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Aromatic Chicken Breast with Kale, Red Onion, and Salsa.

120g skinless, boneless chicken breast
2 tsp ground turmeric
juice of ¼ lemon
1 tbsp extra virgin olive oil
50g kale, chopped
20g red onion, sliced
1 tsp chopped fresh ginger
50g buckwheat

To make the salsa, remove the eye from the tomato and chop it very finely, taking care to keep as much of the liquid as possible. Mix with the chilli, capers, parsley and lemon juice. You could put everything in a blender but the end result is a little different.
Heat the oven to 220ºC/gas 7. Marinate the chicken breast in 1 teaspoon of the turmeric, the lemon juice and a little oil. Leave for 5–10 minutes.
Heat an ovenproof frying pan until hot, then add the marinated chicken and cook for a minute or so on each side, until pale golden, then transfer to the oven (place on a baking tray if your pan isn’t ovenproof) for 8–10 minutes or until cooked through. Remove from the oven, cover with foil and leave to rest for 5 minutes before serving.
Meanwhile, cook the kale in a steamer for 5 minutes. Fry the red onions and the ginger in a little oil, until soft but not coloured, then add the cooked kale and fry for another minute.
Cook the buckwheat according to the packet instructions with the remaining teaspoon of turmeric. Serve alongside the chicken, vegetables and salsa.

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Serves 1
Preparation time:
35 - 40 minutes
Cooking time:
20 - 30 minutes
125-150 g Raw or cooked prawns (Ideally king prawns)
65 g Buckwheat pasta
1 tbsp Extra virgin olive oil
For arrabbiata sauce
40 g Red onion, finely chopped
1 Garlic clove, finely chopped
30 g Celery, finely chopped
1 Bird's eye chilli, finely chopped
1 tsp Dried mixed herbs
1 tsp Extra virgin olive oil
2 tbsp White wine (optional)
400 g Tinned chopped tomatoes
1 tbsp Chopped parsley

1. Fry the onion, garlic, celery and chilli and dried herbs in the oil over a medium–low heat for 1–2 minutes. Turn the heat up to medium, add the wine and cook for 1 minute. Add the tomatoes and leave the sauce to simmer over a medium–low heat for 20–30 minutes, until it has a nice rich consistency. If you feel the sauce is getting too thick simply add a little water.
2. While the sauce is cooking bring a pan of water to the boil and cook the pasta according to the packet instructions. When cooked to your liking, drain, toss with the olive oil and keep in the pan until needed.
3. If you are using raw prawns add them to the sauce and cook for a further 3–4 minutes, until they have turned pink and opaque, add the parsley and serve. If you are using cooked prawns add them with the parsley, bring the sauce to the boil and serve.
4. Add the cooked pasta to the sauce, mix thoroughly but gently and serve.

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Some General Advice From Questions Received At The Website
*If you want to lose inches, there's a Weight Loss Plan.
How to do it: Days one to three, you drink three Sirtfood Green Juices a day, and have one Sirtfood meal and 15-20g Lindt Excellence 85% Dark Chocolate. Days four to seven, two greens juice a day, two Sirtfood meals, one chocolate snack.
*If you just want the energy and health benefits of a super nutritious wholefood diet, do a maintenance or Wellness Plan.
How to do it: Days one to seven, eat three Sirtfood meals a day and one Sirtfood green juice, one chocolate snack (see above).

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Asian King Prawn Stir-Fry With Buckwheat Noodles (serves 1)

150g shelled raw king prawns, deveined
2 tsp tamari (you can use soy sauce if you are not avoiding gluten)
2 tsp extra virgin olive oil
75g soba (buckwheat noodles)
1 garlic clove, finely chopped
1 bird’s eye chilli, finely chopped
1 tsp finely chopped fresh ginger
20g red onions, sliced
40g celery, trimmed and sliced
75g green beans, chopped
50g kale, roughly chopped
100ml chicken stock
5g lovage or celery leaves

Heat a frying pan over a high heat, then cook the prawns in 1 teaspoon of the tamari and 1 teaspoon of the oil for 2–3 minutes. Transfer the prawns to a plate. Wipe the pan out with kitchen paper, as you’re going to use it again.
Cook the noodles in boiling water for 5–8 minutes or as directed on the packet. Drain and set aside.
Meanwhile, fry the garlic, chilli and ginger, red onion, celery, beans and kale in the remaining oil over a medium–high heat for 2–3 minutes. Add the stock and bring to the boil, then simmer for a minute or two, until the vegetables are cooked but still crunchy.
Add the prawns, noodles and lovage/celery leaves to the pan, bring back to the boil then remove from the heat and serve.

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304 cals • 3.5 of your SIRT 5 a day
Serves 2 • Ready in 12 minutes

1 tbsp sesame seeds
1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced
100g baby kale, roughly chopped
60g pak choi, very finely shredded
½ red onion, very finely sliced
Large handful (20g) parsley, chopped
150g cooked chicken, shredded

For the dressing:
1 tbsp extra virgin olive oil
1 tsp sesame oil
Juice of 1 lime
1 tsp clear honey
2 tsp soy sauce

1 Toast the sesame seeds in a dry frying pan for 2 minutes until lightly browned and fragrant. Transfer to a plate to cool.
2 In a small bowl, mix together the olive oil, sesame oil, lime juice, honey and soy sauce to make the dressing.
3 Place the cucumber, kale, pak choi, red onion and parsley in a large bowl and gently mix together. Pour over the dressing and mix again.
4 Distribute the salad between two plates and top with the shredded chicken. Sprinkle over the sesame seeds just before serving.

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Turmeric Baked Salmon
Serves: 1
Preparation time:
10 - 15 minutes
Cooking time:
10 minutes

For the salmon
125-150 g Skinned Salmon
1 tsp Extra virgin olive oil
1 tsp Ground turmeric
1/4 Juice of a lemon
For the spicy celery
1 tsp Extra virgin olive oil
40 g Red onion, finely chopped
60 g Tinned green lentils
1 Garlic clove, finely chopped
1 cm Fresh ginger, finely chopped
1 Bire's eye chilli, finely chopped
150 g Celery, cut into 2cm lengths
1 tsp Mild curry powder
130 g Tomato, cut into 8 wedges
100 ml Chicken or vegetable stock
1 tbsp Chopped parsley

# Heat the oven to 200C / gas mark 6.
# Start with the spicy celery. Heat a frying pan over a medium–low heat, add the olive oil, then the onion, garlic, ginger, chilli and celery. Fry gently for 2–3 minutes or until softened but not coloured, then add the curry powder and cook for a further minute.
# Add the tomatoes then the stock and lentils and simmer gently for 10 minutes. You may want to increase or decrease the cooking time depending on how crunchy you like your celery.
# Meanwhile, mix the turmeric, oil and lemon juice and rub over the salmon. # Place on a baking tray and cook for 8–10 minutes.
# To finish, stir the parsley through the celery and serve with the salmon.

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SirtFood Mushroom Scramble Eggs
2 eggs
1 tsp ground turmeric
1 tsp mild curry powder
20g kale, roughly chopped
1 tsp extra virgin olive oil
½ bird’s eye chilli, thinly sliced
handful of button mushrooms, thinly sliced
5g parsley, finely chopped
optional Add a seed mixture as a topper and some Rooster Sauce for flavor

Mix the turmeric and curry powder and add a little water until you have achieved a light paste.
Steam the kale for 2– 3 minutes.
Heat the oil in a frying pan over a medium heat and fry the chilli and mushrooms for 2– 3 minutes until they have started to brown and soften.

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