Suzanne Somers' Slim and Sexy Forever: The Hormone Solution for Permanent Weight Loss and Optimal Living (Random House Large Print Nonfiction)
Suzanne Somers may forever be ingrained in American minds as the ditzy blond fromThree's Company, but her five past bestselling diet books prove that her fit figure is admired by millions. Now in her 50s, Somers has endured what she calls the "Seven Dwarves" of menopause—Itchy, Bitchy, Sweaty, Sleepy, Bloated, Forgetful, and All Dried Up. She claims that until one tames the hormonal roller-coaster of menopause, there's little hope of losing weight: "If your hormones are out of balance, no weight-loss program will work for you." She recommends supplementation with "natural, bioidentical hormones" available from a compounding pharmacist, or an endocrinologist specializing in bioidentical hormone replacement therapy (BHRT). The synthetic hormones so widely prescribed, she says, cause the body to "mimic pregnancy," and result in a "high-insulin state," both of which lead to weight gain and bloating.Read our interviewwith Suzanne SomersWhile finding these natural hormonal supplements may be difficult for some readers, as the majority of BHRT-prescribing endocrinologists practice in the Los Angeles area, Somers stresses it's worth making the trip for a BHRT appointment. Moreover, readers may balk at a major side effect of taking bioidentical hormones: the return of one's menstrual period. "To me, having a period is a small price to pay for great health, increased vitality, and a slim figure," she says. Somers adds to her hormonal advice a detailed menu plan, which includes limited amounts of whole grains, and plenty of fruits and vegetables. She also recommends a few "high-glycemic" foods to avoid at all costs. The recipes are mostly drool-worthy, with dishes including Chicken Parmigiana and Warm Chocolate Soufflé Cakes, with the less labor-intensive dishes requiring some of her packaged Somersize-brand sauces, spices, and sweeteners. While the hormone supplementation in her plan may be hard to come by, her dietary advice is much more sensible than what you'll find in the majority of weight-loss books these days.--Erica JorgensenFrom Suzanne's personal recipe collectionSuzanne Somers lifts the veil on her upcoming books,Somersize AppetizersandSomersize Cocktails, revealing two mouthwatering recipes that will get your party started, the Somersize way.Chili Braised Pork with Pocatello Salsa in Butter Lettuce CupsFromSomersize Appetizers - PRO/FATS & VEGGIES - LEVEL ONEServes 8This spicy and delicious appetizer is perfect alongside a cool and refreshing mojito. For Level Two serve on crispy-fried whole-wheat tortilla triangles.CHILI BRAISED PORK:1 3-pound pork butt, cut into small chunksSea salt and freshly ground pepper2 tablespoons extra virgin olive oilI red bell pepper, seeded and medium dice1 red onion, medium diced3-4 jalapeno chilies, sliced2 tablespoons tomato paste1 cup chopped tomatoes2 cups chicken broth16 small butter lettuce leaves (to use for cups)JICAMA GARNISH:½ jicama, julienned finely½ red onion, sliced thinly2 teaspoons olive oilJuice of ½ limeSea salt and freshly ground pepperTOMATILLO SALSA:6 tomatillos, cut in half2 tablespoons extra virgin olive oilSea salt and freshly ground black pepperFor Pork:Season pork liberally with salt and pepper.  In a braising pan (or stock pot) over medium high, add olive oil and pork.  Sear on both sides.  Add peppers, onions, chilies and sauté for about 10 minutes, until golden and caramelized.  Add tomato paste, tomatoes and chicken stock.  Bring to a boil and cover.  Reduce heat to low.  Cook until pork falls apart, about an hour.  Remove from heat.  Remove pork, reserving the liquid and allow pork to cool.  Pull pork into small pieces.  Place pulled pork into a bowl and add 4–6 ounces of the liquid.  Set aside.For Jicama Garnish:Toss all ingredients into a nonmetallic bowl until well combined.  Allow flavors to combine for at least 30 minutes.For Tomatillo Salsa:Preheat oven to 400.  Place tomatillos onto a baking sheet and drizzle with olive oil, salt and pepper.  Roast in oven until caramelized and soft, about 35–45 minutes.  Remove from oven and while still warm, chop until they become the texture of chunky salsa.To assemble:Place a spoonful of pulled pork into each butter lettuce leaf.  Top with jicama garnish and a dollop of salsa.  Serve immediately.Somersize MojitoFromSomersize Cocktails - ALMOST LEVEL ONEThis Cuban drink is light and refreshing with a burst of fresh mint and lime. Normally it’s sweetened with sugar, but I use SomerSweet instead.  I have to say, I actually like the taste of SomerSweet better!  Sugar can leave a bubbly film in your mouth but SomerSweet is so clean and fresh tasting.  Traditionally this drink is made with rum, but I much prefer the taste of vodka.  Make it either way you like.  This is the perfect summer drink and if I had to pick only one cocktail in the entire book, this would be it.  There are many different preferences when it comes to this drink.  I tend to like mine with strong lime and mint flavor.  Some like it less intense with more club soda.  Adjust to your liking.1 1/2 oz light rum4-6 fresh mint leaves1 ½  Key lime (preferred) or 1 regular (Persian) lime¾  teaspoon SomerSweet (or 1 tablespoon sugar)2-4 oz soda waterAdd mint leaves, lime juice, pressed limes, and SomerSweet into a highball glass. "Muddle" ingredients with a wooden stick or handle to release mint flavor.  Add ice, rum, and soda water.  Serve with limes and leaves in drink.More by Suzanne SomersEat, Cheat, and Melt the Fat AwayPaperbackThe Sexy YearsHardcoverPaperbackGet Skinny on Fabulous FoodPaperbackFast and EasyHardcoverPaperbackEat Great, Lose WeightPaperbackSlim and Sexy ForeverAudio CDAudio Cassette--This text refers to an out of print or unavailable edition of this title.