Sous Vide Cookbook: Discover the 150 Best Sous Vide Recipes for Your Low Temperature Long Time Cooking at Home

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Sous Vide Cookbook

Discover the 150 Best Sous Vide Recipes for Your Low Temperature Long Time Cooking at Home

Nerea Sorrentino

Text Copyright © Nerea Sorrentino All rights reserved. No part of this guide may be reproduced in any form without permission in writing from the publisher except in the case of brief quotations embodied in critical articles or reviews. Legal & Disclaimer The information contained in this book and its contents is not designed to replace or take the place of any form of medical or professional advice; and is not meant to replace the need for independent medical, financial, legal or other professional advice or services, as may be required. The content and information in this book have been provided for educational and entertainment purposes only. The content and information contained in this book has been compiled from sources deemed reliable, and it is accurate to the best of the Author's knowledge, information and belief. However, the Author cannot guarantee its accuracy and validity and cannot be held liable for any errors and/or omissions. Further, changes are periodically made to this book as and when needed. Where appropriate and/or necessary, you must consult a professional (including but not limited to your doctor, attorney, financial advisor or such other professional advisor) before using any of the suggested remedies, techniques, or information in this book. Upon using the contents and information contained in this book, you agree to hold harmless the Author from and against any damages, costs, and expenses, including any legal fees potentially resulting from the application of any of the information provided by this book. This disclaimer applies to any loss, damages or injury caused by the use and application, whether directly or indirectly, of any advice or information presented, whether for breach of contract, tort, negligence, personal injury, criminal intent, or under any other cause of action. You agree to accept all risks of using the information presented inside this book. You agree that by continuing to read this book, where appropriate and/or necessary, you shall consult a professional (including but not limited to your doctor, attorney, or financial advisor or such other advisor as needed) before using any of the suggested remedies, techniques, or information in this book.

Table of Contents Introduction Chapter 1: What you Need to Know About Sou Vide Understanding a sous vide Sous Vide Cooking Main Steps Chapter 2: Advantages and Disadvantages of Sous Vide Advantages of Sous Vide Disadvantages of Sous Vide Chapter 3: Ideas on How to Use Sous Vide Effectively Chapter 4: Sous Vide Cooking Stages. The Preparation Stage The Cooking Stage The Cooking Chat

The Finishing Stage Chapter 5: Recipes Breakfast recipes Spinach Scramble Zucchini and Eggs Cinnamon French Toast Tomato Sausage Salad Quinoa and Berries Bowls Brussels Sprouts Salad Breakfast Yogurt Sous Vide Easy Polenta Sous Vide Cheesy Bacon Omelet Breakfast Sausage Milky Oats Satisfying Porridge Apple Salad Spinach Frittata

Flax Seeds Mix Broccoli Eggs Cinnamon Rice Pudding Banana Oatmeal Chickpeas Breakfast Spread Strawberry Bowls

Meat Recipes (Beef, Pork, and Lamb) Maple Pork Chops Greek Rosemary Lamb Chops Lemony and Parsley Beef Beef and Tomato Mix Honey Drizzled Dijon Lamb Rack Coriander Leg of Lamb Lamb, Leeks and Mushroom Mix Roasted Pork and Apples Lamb Fillets and Olives Thyme Pork and Carrots BBQ Pork Ribs Beef Meatballs Thyme Beef Steak Sous Vide Roasted Lamb Spicy Pork Belly Pork Tenderloin Miso Beef Steaks Beef Prime Rib with Cucumber Sauce Ribeye Steaks Thai Beef Fry Spicy Lamb Dumplings Almond Beef Spicy Masala Lamb Racks Lamb and Broccoli Teriyaki Beef Cubes Pork Cheeks

Bacon Potato Mix Prime Rib Flank Steak with Tomato Roast Veal Chops Ground Beef Stew Sirloin Steak with Mashed Potatoes Beef Patties Shredded BBQ Roast Red Wine Beef Ribs Beef Chuck Shoulder Pork Ribs with Coconut-Peanut Sauce Jerk Pork Ribs Roasted Pork Neck Goat Cheese Lamb Ribs Balsamic Pork Chops BBQ and Paprika Ribs Pomegranate Mix and Lamb Cranberry Beef Pork Bowls Beef and Artichokes Creamy Lamb Citrus Lamb Mix Orange Pork and Veggies Beef and Spicy Zucchinis

Poultry Recipes Thyme & Lemon Chicken Thighs Chicken Marsala Parmesan Chicken Breast BBQ Chicken Thighs Cashew Chicken Butter Turkey Breast Chicken Stir Fry Basic Chicken Wings

Chicken Skewers Ginger-Honey Chicken Wings Turkey meatball pasta Herb Flavored Roasted Turkey Duck Breast and Ginger Caramelized Chicken Teriyaki Chicken Parmesan Balls Lemon Chicken Nuggets Chicken Thighs with Herbs Artichoke Stuffed Chicken Chicken Stew with Mushrooms Turkey Salad with Cucumber

Seafood Recipes Basil Shrimp Parsley Cod Balsamic Sea Bass Salmon and Kale Whole Red Snapper Clams with White Wine and Artichoke Hearts Cod Fillets with Fire-Roasted Tomatoes: Salmon Teriyaki Butter Halibut Seared Tuna Steaks Crusted Tuna Fish Sous Vide Lobster Herbed Prawns Swordfish Steak Smoked Prawn Lime and Chili Mussels Pesto Sea Bass Chili Cod Sea Bass and Avocado Italian Mackerel

Vegetable Recipes Beet Side Salad Eggplant Parmesan Tasty Green Beans Poached Tomatoes Buttery Maple Carrots Sesame Eggplant Garlic Ratatouille Garlic Broccoli Butter-Glazed Sweet Potatoes Bacon Asparagus Cilantro Hot Artichokes Coconut Cabbage Butter Radish Fried Tofu in Peanut Sauce Tofu Delight Asparagus Vinaigrette Lime Fennel Lemon Okra Spinach and Mushroom Quiche Tomato Stuffed Mushrooms

Dessert Recipes Apple Pie Lemony Muffins Raspberry Mousse Carrot Muffins Strawberry Compote Chocolate Chili Cake Sous Vide Classic Creamy Eggnog Greek Yogurt Vanilla Ice Cream Blueberry Cheesecake Peanut Butter Popsicle

Sous Vide Creme Bruleé Lemon Curd Pie Vanilla Cake with Chocolate Frosting Cinnamon Apples Avocado Cream Almond Blueberries Ramekins Pears Jam Quinoa Pudding Blueberry and Lemon Compote

Conclusion

Introduction Many top restaurants across the globe use the sous vide cooking technique to give their meals a unique taste. If you can’t let a day pass without dining in a certain eatery outlet, then you must have had a meal prepared with sous vide, and you can't resist taking their meals regularly. The secret behind the sous vide tasty meals is its ability to control the heat evenly. Back in the day, many people have attempted different cooking techniques on how to maintain the required heating when roasting, braising, cooking and keeping the food warm, but all in vain. Due to such problems, people thought of different ways to accomplish their desires and introduced ovens and stoves that helped in some ways. That wasn't the end of it all, there were more innovations. In no time, the idea of sous vide came into being. The famous chef George Pralus discovered the idea of sous vide in the mid-1970s. The chef was trying out a different cooking technique that will create an optimal environment for cooking and minimize extra costs. As years passed, chef Bruno Goussault advanced the original technique from Chef George and started preparing meals for Air France travelers in the first class. After realizing the idea was worth the trial, he kept on with the innovation and after two decades, the idea had spread globally as the ultimate best cooking technique. That is why many up-to-date restaurants and other eatery points use sous vide cooking to satisfy their customers.

Chapter 1: What you Need to Know About Sou Vide We all want to make that perfect meal, and enjoy it. But we end up being disappointed. Sometimes, the food we are preparing end up burning because of our busy schedules. Suppose you face such troubles especially when cooking meat, this book is ideal for you. In most cases, we cook meat and end up overcooking it without knowing. Some sides get fully-cooked while other parts become are still rare. The problem happens because of uneven heat distribution. However, if you want to get out of all these troubles, you simply need to try sous vide cooking. You will make the best meals to enjoy with your family without many struggles. With time, you will realize your family will enjoy the meals more than ever before. Before we move on, let us explain what a sous vide is.

Understanding a sous vide It is also known as vacuum cooking, whereby you put the food you want to cook along with all the ingredients in a bag, then you seal it. The next step is to put the food in water for a given period under temperatures of between 1300F and 1600F. Since the process is somehow dangerous, you must put all the safety precaution measures in place to avoid some accidents. For example, when using the tongs or other kitchen equipment to put the meal in water, you need to wear gloves to avoid water splashing on your skin. Again, as you seal the bags or sometimes called pouches, you want to do whatever you can to ensure there is less air. This is why many people say you will vacuum seal the bags–you suck out all the air. You can purchase special bags for cooking the Sous Vide way or you can use Ziploc freezer bags. You will have to make sure that you seal the freezer bags well so any ingredients and juices don't leak out of the bag and into the water. If you wonder why sous vide food tastes great is because all the flavors and aroma remain in the food since the bag is sealed. No juices escape from the food as it is in the case of traditional cooking. For example, when baking, pan-frying or grilling, you expose the food, giving room for the aroma and juices to escape. In the end, your food loses

some taste than you had expected. Cooking with sous vide is convenient; you only need to prepare the meal, seal it in a bag, and allow it to cook for the required time. The whole process is simple and you don't have to struggle with the hard techniques involved in cooking.

Sous Vide Cooking Main Steps Although following a recipe while using sous vide can be tricky at times, do not worry because all the 150 recipes available in this cookbook are easy and straightforward to follow. You only need to read each step at a time and understand. Do not skip a single step because it contributes a lot to the final meal. Generally, you will have to follow the following three steps when cooking the sous vide way. Step one- Preparation: Have your immersion or precision cooker attached to your container with water or kettle. Every recipe has a specific cook time and the required temperature. Set the time according to the recipe guidelines on the immersion circulator. Once the immersion circulator has reached the set temperature, you then put the sealed food in the water to start cooking. At this point, you have to be cautious because the water is hot, and it can burn your skin. That is why you must have tongs or gloves to use when immersing the food in water to cook. Avoid the splashes at all costs. Step two- After you have done all the required preparations like mixing ingredients and cutting veggies, you now put everything in a saleable bag ready to be immersed in water. You can use the Ziplock freezer bags in case you haven't purchased the sous vide sealable bags. The key point to remember in step two is when sealing. Ensure the bag you are using doesn't have air—the reason for removing the air is to retain the nutrients of the food and taste. Again, when you remove all the air you effectively seal the bag, ready for cooking. Once everything is ready, including the water, you then immerse the bag in the water carefully. Step three- This is the final step after the food is already cooked through. However, if you love crispy food you can sear the meat for a few minutes since it was submerged all throughout. Do not overdo it since the food is already cooked well. You only need the golden color and to make the food crispy. You can use the oven or broil for a few minutes to your desired outcome.

Chapter 2: Advantages and Disadvantages of Sous Vide Advantages of Sous Vide If you have a celebration like an anniversary, a birthday party or you simply want to make your family a good meal, then you need to try sous vide cooking. You’re your husband/wife, kids and friends satisfied with meals prepared through sous vide cooking. Many people struggle to bring out the best steaks when preparing because of one main reason; balancing the heat. They end up either producing undercooked meat or overcooked meat which is a turn off for many people. However, with sous vide you don't need to worry because the process happens automatically, and you get the best steaks for everyone. Why don't you take a chance and try the sous vide? Above all, you will enjoy the following benefits: Sous Vide gives your food the best flavors Since you are cooking your food in a sealed bag immersed in water, all the juices and minerals remain intact; they do not escape with the steam. In the end, your food will be juicy throughout, something that improves the overall flavor of the meal, comparing it with traditional cooking where the steam takes away the flavors and some minerals from the food. That is why food made through sous vide has a unique taste. Easy to organize the cooking time It's not always easy to guess how long pan-frying and cooking in your oven is going to take. Sometimes you are rushing to make the evening meal after a busy day and find the food, taking longer to cook than you thought. You can cook your meals on high heat which will only end up burning the outside and leaving the inside raw. Fortunately, Sous Vide gives you the exact time and temperature to use so you know when your food is done. You can also organize your meals for the next day. Prepare your meal and seal it the day before you choose to cook it in a water bath. Sous Vide food also makes great leftovers for the next day. If you want to make a Sous Vide breakfast, you can put your immersion

circulator on lower heat and allow the food to cook overnight slowly. By the time you wake up, you will be able to take the bag out of the water and serve breakfast. Do you have errands to take care of before you pick up your children from school? Prepare your meal, seal it, and allow it to cook slowly at a lower heat. Your food will be nearly ready when you arrive home, and you won't have to busy yourself preparing and making a quick supper. Sous Vide produces healthy food. Let us take an example off traditional cooking. You add more salt and fats to make the food appealing and tasty. Again, many nutrients escape throughout the cooking process. However, with sous vide you retain all the nutrients of the food since you vacuum seal it before cooking. Furthermore, you don’t have to use salt and other flavor enrichments to improve the flavors of your food. It comes naturally. Easy to clean up with sous vide cooking The hard task in the kitchen happens when you have to scrub the pans and pots after some good cooking. You can only experience such issues with traditional methods. With sous vide, there isn't much struggle. You dispose of the sous vide bag, rinse the container, whip the immersion circulator and wash some prep dishes. Minimum food wastage While cooking, there happens to be more food wastage from preparation to cooking. At times, you cook more food so whenever you open your fridge it is always full of leftovers. In the end, you will throw away some of the food which is such a waste. The best way to portion control your meals is by using the sous vide cooking style. You can cook food according to the number of people available. Again, you will save more on electricity since you won't use the oven regularly. In case of leftovers when using sous vide, you can vacuum seal the food well and store it in the deep freezer which lasts longer. When you want to preheat the food, it is a simple process. You only remove the bag from the freezer, thaw the food and put it in the prepared sous vide. The sous vide cooks food perfectly

At some point, you have cooked burnt food or removed food from fire thinking it is fully cooked when it is actually undercooked. Some of the reasons for poorly cooked food are uneven temperatures which can burn or undercook your food. For example, when cooking a steak in a pan it may appear cooked, even burnt from the outside yet inside it is not cooked. You won't have such problems with sous vide since the temperatures are the same throughout the cooking process. Above all, the temperatures are lower when compared to an oven making the food cooked through well. Easy meal planning With sous vide, you vacuum seal your food and store it appropriately. This implies that you can easily prepare meals to cook throughout the week and store it. It makes your work easier, especially if you are a busy person. You can plan in advance, list and buy the ingredients you will use and prepare the menu for each day. Apart from saving your time, it improves eating habits because you won't need to run to eateries every now and then for a meal. You will always get to eat healthy meals at home. You can cook in large quantities According to your family's needs, you can buy sous vide bags in different sizes. You can put several meals in the same bag and cook comfortably depending on its size. Again, you decide to portion the meals according to the size of the bag and let them cook while you do other tasks. You won't feel the pressure of going back to the kitchen to cook more food, especially when you have a function.

Disadvantages of Sous Vide As much as there are many benefits you get when cooking the sous vide way, there are some negative aspects of the same. Every cooking method has its benefits and pitfalls. The same applies to sous vide even though the method will always give you the best, tasty and wellflavored meal. Below are the common disadvantages of the sous vide cooking method: You must have special equipment Anything good comes at a cost. Different cooking methods require different

equipment. For example, in the case of sous vide you will require an immersion circulator. As much as many people might be willing to use sous vide cooking, they might not have the money to get the equipment. In the end, they will just prepare their meals the traditional way in the name of avoiding extra costs on special equipment. Takes more time From what we have highlighted up to this point, you will notice that the sous vide cooking style requires more time to cook the meal. You will realize that most recipes fall in between one to more than three hours. Although the timing can be ideal for busy people who have other activities to do at home, it might not be okay with others like children. In such instances, the sous vide cooking style isn't applicable because kids need quick food due to hunger. Sometimes, the parents want to have their meals earlier so that they can rest as they prepare for the next day's activities.

Your food won't brown well With sous vide, you can be sure your food won't attain the crispy texture and the brown color. In the end, you may be forced to brown your meal on a pan before immersing in water or after cooking through sous vide.

Chapter 3: Ideas on How to Use Sous Vide Effectively As long as you are a good cook you can always explore different ways of making your meals better. Many chefs innovate different ideas to make meals tastier so you can try out new ideas when using sous vide. You will read through different charts that estimates the hours when the food will cook through; some ingredients can be tricky. In such cases, you can check to find other recipes similar to yours. Again, if you have been cooking for a while, you can always make an accurate guess according to your skills. In any case, you can use the following tips as you explore more on the sous vide cooking technique. Sear the meat before or after cooking We've mentioned before that sous vide don't brown the food. However, this should not restrict you from trying out other techniques. You can decide to sear your meat before you cook or after cooking to get the brown color and the crispy texture. In many cases, professional chefs prefer to sear the meat after because of retaining the flavor and nutrients. Ensure the Bag Stays Underwater If you don't clip the bag with your immersion circulator or find another way to keep the bag at the bottom of your Sous Vide water bath, you will find the bag floating up. This will cause problems because the ingredients will struggle to cook. It is important to realize that you need to keep the bag submerged in water all the time. This implies that you must have a plan in place to ensure this happens. If you walk into your kitchen and you find that the bag is no longer submerged underwater, examine the ingredients in the bag. If the sides are different, you will have a problem because one side has been cooking longer than the other side. Mind about the herbs you use We all love tasty meals, and as a result we add other herbs to the meal to get extra taste and flavors. When using the sous vide, you have to note the ingredients and the herbs you use. Some of the herbs are extra strong, and

they can overpower the main ingredients. Remember, you are sealing the food in a vacuum bag. This implies that all the flavors will be induced in the meal you are cooking. You don't want to eat your meals with the taste full of herbs instead of the main meal. As a result, opt for herbs that are less powerful and the ones that will match well with your food. Again, consider the timing of when the meal will be ready. The longer the time the more the herbs diffuse and overpower other ingredients. If the time is quite long, try to minimize the herbs you use. However, if the time is below 30 minutes, wing it! Ice water your ingredients when they are pre-seared One of the biggest steps Sous Vide cookers miss at the beginning is placing their bags in an ice water bath if they pre-seared the meat. You always want to do this as it will bring all the ingredients down to 38 degrees Fahrenheit quickly. It will take about 20 minutes to do this. You also want to ensure that you cut open the bag but keep the open part above the water. You don't want to allow water to enter the bag as this will lessen the flavor of your ingredients. Don't assume longer cooking hours produces the best food Many people love sous vide for one reason; the food doesn't overcook. However, don't take advantage of the statement and leave your meals submerged in water for long hours. If you leave your meals submerged in water for long hours, it can be overcooked. So, take precautions and maintain a suitable cooking time. Some ingredients can turn mushy when overcooked, and the final results won't be appealing to consume the food. Be creative Some cooking methods will require you to strictly follow the recipe. However, with sous vide, you can go out of the way and be as creative as you can. For an instant, if the recipe suggests some spices, you can interchange and use spices favorable to you. The same applies to cooking oil and other ingredients. Think of the best ideas to make the meal tasty. Do not Over-vacuum the food When using the sous vide cooking technique, you must seal the bags tightly.

Many recipes will require you to remove as much air as possible from the cooking bags. To stay accurate, many people prefer to use a vacuum sealer because it simplifies the whole work. But you need to be moderate when you vacuum the cooking bags. If you over-vacuum, some ingredients won't cook through as required because they are too compacted. Check if your ingredients can mix while in the bag. If they fail, then you have overvacuumed, and you might not get the best results.

Chapter 4: Sous Vide Cooking Stages. With the sous vide cooking technique, you must follow the following stages appropriately to make your meals. Every stage is important, and you shouldn't skip any. Once you understand the concept of each stage, you will realize it is all simple to follow.

The Preparation Stage Many activities take place at the preparation stage. As you read through, you will realize some of the activities are the same for traditional cooking while some are specifically for sous vide cooking. You start by checking if all the ingredients required for the meal are available. If you don't have all the requirements, you go out and get them at this stage. To avoid forgetting other ingredients, list down everything you need and buy them all at once to save on time. Next, you need to confirm if the immersion circulator is functional. Although it is rare for the equipment to have issues, it is better to confirm so as to be sure of the next steps. Again, if you are using the vacuum sealer, ensure everything is okay. Other activities that happen at the preparation stage include: Chopping Ingredients Check all your ingredients, chop, slice and cut any of the ingredients necessary for the action before you start cooking. Again, if the recipe uses oil, oil the meat or sear in a pan according to recipe requirements at this stage. Note: Although most recipes suggest chopping the ingredients before cooking, you can as well chop after cooking. It all depends on your preference. Chopping before preparation saves you time and it makes the whole process smooth while chopping after enables you to get nice and even pieces. Which one do you prefer? Adding Oil Another way to include oil is by adding it into your bag before you seal it. Wondering about how much oil to use? Think about what oil does for your food–it gives it flavor and makes it a bit moist. What downsides are there to

this factor? Not many compared to the downsides you can find yourself in if you don't add oil to your bag. When adding oil, you can add as much as you feel you should. However, people normally stick to around two to three tbsps. of extra oil.

The Cooking Stage As you read through the recipes you will read through instructions such as put the food in the bag and seal tightly. When packing the ingredients in the cooking bags, remember not to overcrowd the ingredients to give them enough space to cook through well. Again, some of the ingredients aren't suitable for packaging with others. A good example is a hard-boiled egg. You do not have to package and seal it in the cooking bags. Instead, you can place the egg under the boiling water in sous vide. Sealing the Bag When sealing the bags, always read the instructions. Remove the air from the cooking bag as much as possible. However, in the case of Ziplock bags, it can be hard because the process isn't automatic. But then, you can close the bag and leave some space for the air to escape through and close the bag as soon as some of the air gets out. Don't Over Crowd Your Ingredients The cooking bags come in various sizes. It doesn't matter how big the bag is; always leave room for the ingredients to cook well. If you overcrowd your food, it will not cook evenly and the final results won't be eye- appealing. Cooking When exploring different cooking techniques, you must be ready to experience the changes. If you are a beginner to sous vide cooking, you need to stay confident in the kitchen to create the best meals. Take everything with ease, and you will learn sous vide cooking easily. It is okay to be anxious for the first time but embrace the spirit of learning. There are some aspects you must remember, such as temperatures. The low temperature will lead to undercooked food, while the high temperature will lead to overcooked food. If your meals don't turn out as you hoped, don't worry, you are still learning, and the more you practice, the more you

understand. While cooking, take note of the following: You can lower the temperature when cooking While cooking with the oven, you are used to the idea of not opening the door until the food cooks or not changing the temperature until the food cooks through. The reality is that, with the sous vide cooking method you can lower the temperature as much as possible. The purpose of lowering the temperature is to give all the ingredients equal time to cook evenly. But then, why lower the temperature? You will follow this step to help preserve the color in your greens. Green vegetables have great color that people love to see. They know that the food is healthy and looking its best when the green color is preserved. If you cook green vegetables at a high temperature for too long, the color will start to change. This will change the appearance of your food, which might cause people who you are trying to show Sous Vide cooking question the method. The reason high temperatures dull the color of green vegetables is that rapid cooking denatures the chlorophyll. While you might not notice by just looking at the green vegetable, if you compare it to the same vegetable where you lowered the temperature, there will be a slight difference in color. At this moment, you are probably asking, "When should I lower the temperature?" You want to ensure that you cook the food at the temperature provided for as long as possible. Most people will decrease the temperature around 10 to 15 degrees when there are 20 to 30 minutes left on the timer, depending on how long the vegetables need to cook. If it's about an hour, cook it at a lower temperature for 20 minutes. You can touch the bag while cooking Although most people enjoy the idea of focusing on other tasks as the food cooks through sous vide, you might want to feel your food while it is cooking. However, you do not need to be that close and touch the bag regularly. You can do it twice or thrice through the cooking process, depending on the total time. Do not forget about safety precautions when doing this. You can use the tongs and move the food while in water. Checking your meal prevents them from getting stuck together and it gives them good space to cook evenly.

The Albumin Make sure you do some research when it comes to Sous Vide cooking. For instance, many people question the white gooey ooze that comes out of the corners of some meat, especially fish. They wonder if it means their meat was bad or they did something wrong when they were preparing the food. In reality, the white gooey ooze that comes from the corners of the meat helps keep the meat's edges intact. The white gooey ooze is albumin, which is a water-soluble protein that shows up under heat. If you notice this in your bags when cooking fish, you know that you did everything right and your fish is going to taste great. Cooking Times Sometimes, as a great cook you might not always want to follow the recipe timings. You can use your general knowledge and estimate the timing required to cook a certain meal. For many beginners, this is a process of trial and error. You can over-cook or undercook meat through the Sous Vide method as you try to find the best temperature and time for your ingredients. Remember, even if the food looks done on the outside, that doesn't mean it is completely done on the inside. Sometimes it is hard to tell when food is done, especially if you are getting used to cooking the Sous Vide way. Don't worry; within a short amount of time, you will be a professional with the Sous Vide cooking method. There are sites you can visit that will give you a temperature and cooking guide. While most of these websites focus on meats, some will look at other ingredients such as eggs, vegetables and fruit. Through a quick Google search you will be able to find a variety of guides that will give you the best ideas for your cooking needs. There are also "magic temperatures" for most foods. For instance, when you are cooking any type of fish the magic temperature is 122 degrees Fahrenheit. Of course, the amount of time you cook the fish will depend on what and how big it is. When it comes to vegetables, the magic temperature is 180 degrees Fahrenheit and you will want to cook them for 10 to 15 minutes. If you want the vegetables to cook longer as you included a sauce and want them cooking in the sauce to get the best flavor, you will want to lower the temperature a bit and make them cook for a little while longer.

If you're not sure about your cooking time for some meat, here is a little guide to help you along the way.

The Cooking Chat Meat Beef Steak, rare Beef Steak, medium-rare Beef Steak, well done Beef Roast, rare Beef Roast, medium-rare Beef Roast, well done Beef Tough Cuts, rare Beef Tough Cuts, medium-rare Beef Tough Cuts, well done Lamb Tenderloin, Ribeye, Tbone, Cutlets Lamb Roast, Leg Lamb Flank Steak, Brisket

Temperature (°F) 129

1 hr 30 min

136

1 hr 30min

158

1 hr 30min

133

7 hrs

140

6 hrs

158

5 hrs

136

24 hrs

149

16 hrs

185

8 hrs

134

4 hrs

134

10 hrs

134

12 hrs

Time

Pork Chop, rare Pork Chop, medium-rare Pork Chop, well done Pork Roast, rare Pork Roast, medium-rare Pork Roast, well done Pork Tough Cuts, rare Pork Tough Cuts, medium-rare Pork Tough Cuts, well done Pork Tenderloin Pork Baby Back Ribs Pork Cutlets

136

1 hr

144

1 hr

158

1 hr

136

3 hrs

144

3 hrs

158

3 hrs

144

16 hrs

154

12 hrs

154

8 hrs

134

1 hr 30min

165

6 hrs

134

5 hrs

Pork Spare Ribs Pork Belly (quick) Pork Belly (slow) Chicken White Meat, super-supple

160

12 hrs

185

5 hrs

167

24 hrs

140

2 hrs

Chicken White Meat, tender and juicy

149

1 hr

Chicken White Meat, well done Chicken Breast, bonein Chicken Breast, boneless Turkey Breast, bonein Turkey Breast, boneless Duck Breast

167

1 hr

146

2 hrs 30 min

146

1 hr

146

4 hrs

146

2 hrs 30 min

134

1 hr 30 min

Chicken Dark Meat, tender Chicken Dark Meat, falling off the bone Chicken Leg or Thigh, bone-in Chicken Thigh, boneless Turkey Leg or Thigh

149

1 hr 30 min

167

1 hr 30 min

165

4 hrs

165

1 hr

165

2 hrs

Duck Leg Split Game Hen

165 150

8 hrs 6 hrs

Fish, tender

104

40 min

Fish, tender and flaky Fish, well done Salmon, Tuna, Trout, Mackerel, Halibut, Snapper, Sole Lobster

122

40 min

140

40 min

126

30 min

140

50 min

Scallops

140

50 min

Shrimp

140

35 min

Vegetables, 183 root (carrots, potato, parsnips, beets, celery root, turnips) Vegetables, 183 tender (asparagus, broccoli, cauliflower, fennel, onions, pumpkin, eggplant, green beans, corn) Vegetables, 183 greens (kale,

3 hrs

1 hr

5 min

spinach, collard greens, Swiss chard) Fruit, firm (apple, pear) Fruit, for puree Fruit, berries for topping to desserts (blueberries, blackberries, raspberries, strawberries, cranberries)

183

45 min

185

30 min

154

30 min

The Finishing Stage Once you remove your cooked meal from the sous vide water bath, you start the finishing stage. Allow food to cool a bit since it is just from hot water. Remember the safety measures in the kitchen to avoid getting burnt. You need to do the following under this stage Cooling Not every recipe will tell you to place your ingredients in an ice bath after you take them out of the Sous Vide bathwater. However, when you are cooking meat and want to sear it after, this is an important step. When you are making an ice bath you want a container that is going to allow the meat to sit as flat as possible. Therefore, if you are making steak, look for a baking pan instead of a bowl. If you use a bowl, the steak might need to cool sideways and you don't want to do this. You can fill the container completely with ice. Use crushed ice as this will allow you to create a bed with the meat which means it will be lying as flat as possible. When you use ice cubes, you will have a tough time getting the meat to lie flat. However, sometimes you need to use what you have

available. If you do use ice cubes, see if you can get them to lay as flat as possible. For instance, you can line them up in the pan instead of dumping them in. Press as you cool When people set their food aside to chill, they often focus on finishing up another part of their meal. While this is great and it's a big process of cooking, you should always press the food that is cooling. You don't need to stand there and press on the meat as it is chilling in the ice bath. In fact, this is something you shouldn't do. You want to find a way to get the meat to an even thickness as this will help when it comes to searing the meat. Therefore, you might think of putting another bowl on top of the meat. You might also have kitchen utensils that have little weight you can sit on top of the meat. You want to remember to put ice on your top pan just as you would for any pan that will have meat on it. You want to cool the meat on both sides, which will help the process go faster. Searing When you sear with your ingredients, you are giving them the golden-brown color you desire. You will also give them crispiness, which often adds taste to your food. Of course, this depends on the type of food you like to eat. Some people prefer to eat meat right out of the Sous Vide bag without worrying about giving it a golden-brown color. One of the most important parts of searing is to remember not to leave the ingredients in the pan for too long. Remember, they are already cooked. Therefore, if you allow them to cook long, they will become dry on the inside. The rule of thumb is to allow each side of your ingredient to sear for about a minute or two. If you are searing larger meats, such as duck or turkey then you want to let it sear for about 5 to 10 minutes. If you have a cast-iron skillet, this is the best pan for searing. However, a nonstick skillet will work just as well. It is always helpful to add a bit of butter or oil to the pan a couple of minutes before you add your chilled meat. You will love the sizzling you hear as you place the meat into the pan, and the food will taste even better.

Chapter 5: Recipes Breakfast recipes Spinach Scramble Cook time: 20 minutes Servings: 2 Ingredients: ½ tsp. rosemary 4 eggs 1 oz. chopped spinach 1 tbsp. Minced chives ¼ tsp. Black pepper ¼ tsp. crushed pepper flakes 1 tbsp. Grated parmesan ¼ tsp. salt Directions: 1. Mix the eggs with salt, pepper, parmesan, and the other ingredients in a bowl, whisk, pour into sous vide bag, introduce in your sous vide machine, and cook at 140 degrees F for 20 minutes. 2. Divide between plates and serve for breakfast. Nutritional info: Calories: 211 Fat: 3g Carbs: 8 g Protein: 2g

Zucchini and Eggs Cook time: 40 minutes Servings: 4 Ingredients: ½ tsp. chili powder 2 grated zucchinis ¼ tsp. salt 8 whisked eggs ¼ tsp. Black pepper ½ tsp. Dried basil ½ tsp. Garlic powder ½ tsp. dried rosemary Directions: 1. In a bowl, mix the eggs with the zucchinis and the other ingredients, and whisk well. 2. Transfer this to sous vide bag, seal, submerge in the water oven and cook at 170 degrees F for 40 minutes. 3. Divide between plates and serve with avocado slices for breakfast. Nutritional Info: Calories: 240 Fat: 15g Carbs: 13g Protein: 17g

Cinnamon French Toast Cook time: 1 hour Servings: 4 Ingredients: 1 tsp. cinnamon Powdered sugar for serving 1 tsp. vanilla extract 2 tbsps. butter 4 slices French bread 2 eggs Maple syrup ½ cup heavy cream Chopped fresh fruit of your choice (optional) Directions: 1. Adjust the sous vide bath to 147℉ to preheat 2. Mix together the vanilla, cinnamon, cream, and eggs in a sizable bowl and whisk 3. Pass slices of bread in the egg mixture on both sides 4. Put the coated bread to a sous vide bag, seal then cook for 1 hour. 5. Melt the butter in a pan (medium-high heat). 6. Fry the bread from the sous vide until browned on each side. 7. Add the sugar on top, then the syrup and your preferred fruits. 8. Dust with powdered sugar, add syrup and fresh fruit on top then serve Nutritional Info: Calories: 221 Fat: 10.5g Carbs: 23.6g Protein: 7g

Tomato Sausage Salad Cook time: 40 minutes Servings: 4 Ingredients: 2 sliced pork sausage links 1 cup halved cherry tomatoes 1 cup baby spinach ¼ tsp. salt 1 tbsp. avocado oil 1 cup halved kalamata olives 1.4 tsp. black pepper 2 tbsps. lemon juice 2 tbsps. basil pesto Directions: In a sous vide bag, mix the sausage slices with the tomatoes, spinach and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 40 minutes Divide into bowls and serve for breakfast. Nutritional info: Calories: 250 Fat: 12g Carbs: 12g Protein: 18g

Quinoa and Berries Bowls Cook time: 30 minutes Servings: 4 Ingredients: 1 cup quinoa 2 cups almond milk ½ cup blueberries ½ cup halved strawberries 2 tbsps. sugar 1 tsp. vanilla extract Directions: 1. In a sous vide bag, mix the quinoa with the milk and the other ingredients, whisk and seal the bag. 2. Submerge in preheated water oven and cook at 170 degrees F for 30 minutes. 3. Divide the mix into bowls and serve. Nutritional info: Calories: 217 Fat: 10g Carbs: 15g Protein: 14g

Brussels Sprouts Salad Cook time: 30 minutes Servings: 4 Ingredients: 1 tbsp. olive oil 1 cup halved cherry tomatoes ¼ tsp. salt ½ cup halved black olives 2 shallots, minced 12 oz. halved Brussels sprouts ¼ tsp black pepper 2 oz. cooked and chopped bacon 1 tbsp. balsamic vinegar Directions: 1. In a sous vide bag, mix the sprouts with the tomatoes and the other ingredients, toss, seal, introduce in your sous vide machine and cook at 170 degrees F for 30 minutes. 2. Divide into bowls and serve for breakfast. Nutritional info: Calories: 240 Fat: 7g Carbs: 12g Protein: 12g

Breakfast Yogurt Cook time: 3 hours Serves: 6 Ingredients: 1 qt. almond milk ½ cup coconut yogurt ½ tbsp. grated lime zest ½ tbsp. grated orange zest ½ tbsp. grated lemon zest Directions: 1. Warm up the milk and mix with the yogurt in a bowl. 2. Whisk and add the rest of the fixings. 3. Pour the mixture into canning jars. Add to a water bath with the Sous Vide cooker and cover the tops with some foil. 4. Cook for 3 hours at 1130 F. 5. Serve and enjoy. Nutritional info: Calories: 134 Fat: 4g Carbs: 2g Protein: 3g

Sous Vide Easy Polenta Cook time: 2 hours Servings: 2 Ingredients: ½ cup ground polenta 4 oz. grated Parmesan cheese Salt to taste

2 cups milk 3 tbsps. butter Black Pepper to taste Directions: 1. Fill and preheat sous vide water oven at 190o F/ 87° 2. Add milk, butter and polenta in large zip-lock bag and remove all air from bag before closing. 3. Place zip-lock bag into the preheated water bath and cook for 2 hours. 4. Remove bag from water bath. Open and pour into the bowl. 5. Add grated Parmesan cheese and stir well. 6. Season with pepper and salt. 7. Serve and enjoy. Nutritional Info: Calories: 596 Fat 38g Carbs: 45g Protein: 23g

Sous Vide Cheesy Bacon Omelet Cook time: 15 minutes Servings: 2 Ingredients: 3 beaten eggs 2 tsps. minced chives 1 fried and chopped bacon slice 2 tbsps. diced cheddar cheese 1 tbsp. milk Pepper Directions: 1. Fill and preheat sous vide water oven at 1670 F/ 75°

2. Add all ingredients except chives into the large zip-lock bag and remove all air from bag before sealing. 3. Place zip-lock bag into the preheated water bath and cook for 15 minutes. 4. Remove bag from water bath. Open and transfer omelet on serving dish. 5. Garnish with minced chives and serve. Nutritional Info: Calories: 140 Fat: 10g Carbs: 1g Protein: 15g

Breakfast Sausage Cook time: 3 hours Servings: 4 Ingredients: 1 lb. breakfast sausages 1 tsp. paprika ¼ tsp. chili flakes 1 tsp. cilantro ½ tsp. oregano 1 tsp. salt 1 tsp. turmeric 1 tsp. dried basil 1 tbsp. butter Directions: 1. Sprinkle the breakfast sausages with the paprika, chili flakes, cilantro, oregano, salt, turmeric, and dried basil. 2. Mix the sausages gently and put them in the plastic bag. 3. Seal the bag. 4. Set the Sous Vide to 1550 F and put the sealed bag with the sausages there. 5. Cook the sausages for 3 hours. 6. After this, remove the sealed bag with the sausages from the Sous Vide and chill it gently. 7. Toss the butter in the skillet and preheat it to the high heat. 8. Put the prepared sausages in the preheated skillet with the butter. 9. Roast the sausages for 3 minutes totally. 10. Serve the cooked sausages hot. 11. Enjoy! Nutritional Info: Calories: 297 Fat: 25g Carbs: 84g

Protein: 18g

Milky Oats Cook time: 12 hours Servings: 2 Ingredients: 2¼ cups milk ½ cup steel-cut oats ¼ cup freeze-dried strawberries ¼ cup freeze-dried banana ¼ tsp. ground cinnamon Directions: 1. 2. 3. 4.

Fill and preheat the Sous Vide Bath to 154 degrees F. In a cooking pouch, place all the ingredients. Seal the pouch tightly after squeezing out the excess air. Place the pouch in Sous Vide Bath and cook for about 10-12 hours. 5. Remove the pouch from the Sous Vide Bath. 6. Serve the oats into 2 bowls. Nutritional Info: Calories: 317 Fat: 2g Carbs: 43g Protein: 13g

Satisfying Porridge Cook time: 1 hour Servings: 4 Ingredients: 1½ cups water 1 cup quinoa

¼ tsp. salt 2 cups warm milk 2 tbsps. maple syrup 1 tbsp. chopped almonds Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Fill and preheat the Sous Vide Bath to 180 degrees F. In a cooking pouch, place water, quinoa and salt. Seal the pouch tightly after squeezing out the excess air. Place the pouch in Sous Vide Bath and cook for about 1 hour. Remove the pouch from the Sous Vide Bath. Divide the quinoa into 4 serving bowls. Pour milk and drizzle with maple syrup. Top with almonds and serve.

Nutritional info: Calories: 262 Fat: 8g Carbs: 43g Protein: 13g

Apple Salad Cook time: 20 minutes Servings: 2 Ingredients: ½ lb. apples, cut into wedges ¼ cup almond milk 1 tsp. cinnamon powder 2 tsps. raw honey 1 tsp. vanilla extract Directions: 1. In a sous vide bag, mix the apples with the milk and the other ingredients, toss, seal the bag, submerge in the water oven and cook at 165 degrees F for 20 minutes. 2. Divide the salad into bowls and serve for breakfast. Nutritional Info: Calories: 305 Fat: 19g Carbs: 29g Protein: 8g

Spinach Frittata Cook time: 30 minutes Servings: 4 Ingredients: 8 whisked eggs 1 cup baby spinach salt 2 chopped spring onions ½ tsp. sweet paprika Black pepper

½ cup heavy cream Directions: 1. Prepare your Sous-vide water bath to a temperature of 168F. 2. Put the entire ingredients in a cooking pouch and seal it using a vacuum sealer. 3. Lower the pouch in the preheated water bath and cook 30 minutes. 4. Once done, remove the pouch and transfer the contents to a serving bowl. 5. Enjoy! Nutritional Info: Calories: 253 Fat: 9g Carbs: 4g Protein: 6g

Flax Seeds Mix Cook time: 1 hour Servings: 2 Ingredients: 1 tbsp. sugar 2 tbsps. flax seeds 1 tbsp. sunflower seeds 1 cup almond milk ½ cup heavy cream ½ tsp. cinnamon powder ¾ tsp. vanilla extract Directions: 1. Prepare your Sous-vide water bath to a temperature of 180F. 2. Thoroughly mix the listed ingredients in a bowl. 3. Transfer the mixture to a zip lock bag and seal the bag after

4. 5. 6. 7.

squeezing out the excess air. Lower the bag into the water bath and let it cook for 1 hour. When cooked, the bag from the water bath. Transfer the porridge into serving bowls. Serve and enjoy!

Nutritional Info: Calories: 230 Fat: 12g Carbs: 12g Protein: 13g

Broccoli Eggs Cook time: 30 minutes Servings: 4 Ingredients: 1 cup broccoli florets ½ tsp. sweet paprika Salt ½ tsp. ground coriander Black pepper 4 whisked eggs 2 minced garlic cloves 1 tbsp. chopped chives ½ cup heavy cream Directions: 1. In a sous vide bag, combine the eggs with the broccoli, paprika and the other ingredients, toss, seal, introduce in your sous vide machine and cook at 175 degrees F for 30 minutes. 2. Divide everything between plates and serve for breakfast. Nutritional Info: Calories: 230

Fat: 3g Carbs: 6g Protein: 10g

Cinnamon Rice Pudding Cook time: 40 minutes Servings: 4 Ingredients: 1 tsp. cinnamon powder ½ tsp. vanilla extract 1 cup white rice 2 cups almond milk 3 tbsps. sugar Directions: 1. In a sous vide pouch, mix the rice with the milk and the other ingredients, whisk, seal, submerge in your sous vide machine and cook at 180 degrees F for 40 minutes. 2. Divide the rice pudding into bowls and serve. Nutritional Info: Calories: 141 Fat: 2g Carbs: 7g Protein: 5g

Banana Oatmeal Cook time: 25 minutes Servings: 4 Ingredients: 2 mashed bananas ½ tsp. vanilla extract ½ tsp. ground nutmeg 1 cup old fashioned oats 2 cups almond milk Directions: 1. In a sous vide bag, mix the oats with the milk and the other ingredients, whisk, seal the bag, submerge in the water oven and cook at 167 degrees F for 25 minutes. 2. Divide the oatmeal into bowls and serve. Nutritional Info: Calories: 371 Fat: 12g Carbs: 5g Protein: 5g

Chickpeas Breakfast Spread Cook time: 20 minutes Servings: 4 Ingredients: 1 tbsp. lemon juice 1 tbsp. grated lemon zest Black pepper 1 tbsp. tahini paste ¼ tsp. sweet paprika Salt 1 tbsp. chopped chives 2 cups canned chickpeas 1 cup heavy cream 2 chopped spring onions 1 tbsp. avocado oil Directions: 1. In a sous vide bag, mix the chickpeas with the cream, spring onions and the other ingredients except the oil and the tahini paste, seal the bag, submerge in the water oven and cook at 165 degrees F for 20 minutes. 2. Transfer the mix to a blender, add the remaining ingredients, pulse well, divide into bowls and serve for breakfast. Nutritional info: Calories: 203 Fat: 12 Carbs: 15 Protein: 4

Strawberry Bowls Cook time: 25 minutes Servings: 4

Ingredients: ¼ tsp. raw honey ½ tbsp. lime juice 2 tsps. vanilla extract 1 cup strawberries 1 cup coconut milk Directions: 1. In a sous vide bag, mix the berries with the honey and the other ingredients, toss gently, seal the bag and cook in the water oven for 25 minutes at 117 degrees F. 2. Divide into bowls and serve for breakfast. Nutritional Info: Calories: 197 Fat: 2g Carbs: 36g Protein: 6g

Meat Recipes (Beef, Pork, and Lamb) Maple Pork Chops Cook time: 6 hours Servings: 4 Ingredients: 3 chopped scallions 2 tbsps. maple syrup Black pepper 2 lbs. pork chops Juice and zest of 1 lime Salt ½ tsp. dried rosemary Directions: 1. In 2 sous vide bags, combine the pork chops with the scallions, maple syrup and the other ingredients, seal the bag, submerge in the preheated water oven and cook them at 150 degrees F for 6 hours. 2. Divide everything between plates and serve. Nutritional Info: Calories: 325 Fat: 18g Carbs: 16g Protein: 36g

Greek Rosemary Lamb Chops Cook time: 6 hours Servings: 4 Ingredients: 2 lbs. lamb chops 2 tbsps. olive oil Salt 2 tbsps. chopped rosemary ½ cup Greek yogurt 1 tbsp. chopped mint Black pepper 3 minced garlic cloves Directions: 1. In a large sous vide bag, combine the lamb with the oil, rosemary and the other ingredients, seal the bag, submerge in the water oven and cook at 140 degrees F for 6 hours. 2. Divide the chops between plates and serve with a side salad. Nutritional Info: Calories: 275 Fat: 2g Carbs: 12g Protein: 26g

Lemony and Parsley Beef Cook time: 3 hours Servings: 4 Ingredients: 1 tbsps. olive oil 2 lbs. cubed beef stew meat ¼ tsp. lemon pepper 1 cup beef stock Salt to taste Juice of ½ lemon Zest of 1 lemon Black pepper 6 minced garlic cloves 2 tbsps. chopped parsley Directions: 1. In a sous vide bag, mix the beef with the oil, stock and the other ingredients, seal the bag, submerge in the water oven and cook at 160 degrees F for 3 hours. 2. Divide the mix between plates and serve with a side salad. Nutritional Info: Calories: 366 Fat: 25g Carbs: 14g Protein: 40g

Beef and Tomato Mix Cook time: 1 hour Servings: 4 Ingredients: 1 lb. ground beef stew meat 1 cup halved cherry tomatoes ¼ tbsp. balsamic vinegar ¼ tsp. salt 1 chopped red onion 1 tbsp. olive oil 1 tsp. ground cumin ½ tsp. garam masala ½ tsp. dried oregano Black pepper to taste ¼ cup chopped chives Directions: 1. In a sous vide bag, mix the beef with the tomatoes, vinegar and the other ingredients, toss, seal the bag, submerge in the water oven and cook at 160 degrees F for 1 hours. 2. Divide everything into bowls and serve. Nutritional info: Calories: 354 Fat: 2g Carbs: 7g Protein: 2g

Honey Drizzled Dijon Lamb Rack Cook time: 60 minutes Serving: 4 Ingredients: 1 trimmed lamb on rack 3 tbsps. runny honey 2 tbsps. Dijon mustard 1 tsp. sherry wine vinegar ¼ tsp. salt 2 tbsps. avocado Toasted mustard seeds for garnish Chopped green onion for garnish Directions: 1. Prepare your Sous Vide water bath and increase the temperature to 135-degree Fahrenheit 2. Take a small sized bowl and add everything except the lamb 3. Mix everything well to combine them 4. Place your trimmed up lamb in your zip bag/ sous vide bag and pour over the prepared sauce 5. Seal the bag using water immersion method 6. Place the bag in your bath and cook for 1 hour 7. Remove the bag from the water and take out the lamb and place it on your serving plate 8. Heat up about 2 tablespoons of oil in your frying pan by placing it over medium-high heat 9. Once it shimmers, add the lamb with the meaty side down and sear it for 2 minutes 10. Flip and sear the other side 11. Slice them up into chops and drizzle with the sauce in the bag 12. Garnish with some green onion and toasted mustard seeds 13. Enjoy!

Nutritional Info: Calories: 301 Fat: 27g Protein: 12g Carbs: 4g

Coriander Leg of Lamb Cook time: 8 hours Servings: 4 Ingredients: 2 lbs. boneless lamb leg Salt to taste 3 minced garlic cloves 2 tbsps. chopped coriander Juice of 1 lime 2 tbsps. olive oil Black pepper to taste 2 tsps. smoked paprika Directions: 1. In a sous vide bag, combine the leg of lamb and the other ingredients, toss, seal, introduce in the preheated water oven and cook at 150 degrees F for 8 hours. 2. Slice the meat, divide between plates, and serve. Nutritional Info: Calories: 277 Fat: 6g Carbs: 16g Protein: 17g

Lamb, Leeks and Mushroom Mix Cook time: 2 hours Servings: 4 Ingredients: 2 lbs. lamb chops 2 sliced leeks ¼ tsp. salt 1 cup sliced mushrooms 2 tbsps. balsamic vinegar 2 tbsps. olive oil Black pepper to taste 1 cup coconut cream 1 tbsp. chopped chives Directions: 1. In a sous vide bag, combine the lamb chops with the leeks and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 2 hours. 2. Divide between plates and serve. Nutritional Info: Calories: 311 Fat: 4g Carbs: 18g Protein: 16g

Roasted Pork and Apples Cook time: 4 hours Servings: 6 Ingredients: 1 cup red wine Salt to taste 1 tbsp. lemon zest 1 tbsp. lemon juice 2 cups chopped apples 2 lbs. pork roast Black paper to taste A drizzle of olive oil Directions: 1. In a sous vide bag, combine the pork with the wine and the other ingredients, seal it, submerge in the preheated water oven in your sous vide machine and cook at 155 degrees F for 4 hours. 2. Divide between plates and serve. Nutritional Info: Calories: 356 Fat: 14g Carbs: 16g Protein: 25g

Lamb Fillets and Olives Cook time: 3 hours Servings: 4 Ingredients: 2 lbs. lamb loin fillets Black pepper to taste 2 tbsps. olive oil 2 cups sliced green olives Salt to taste Juice of 1 orange 1 tbsp. capers 2 tbsps. balsamic vinegar 1 cup halved cherry tomatoes 1 cup chopped parsley Directions: 1. Divide the lamb fillets into 2 sous vide bags, add the oil, olives and the other ingredients, seal them, cook in the water oven at 160 degrees F for 3 hours 2. Divide between plates and serve. Nutritional Info: Calories: 300 Fat: 6 Carbs: 17g Protein: 5g

Thyme Pork and Carrots Cook time: 3 hours Servings: 4 Ingredients: 2 lbs. sliced pork roast ½ lb. sliced carrots 1 tbsp. chopped thyme 1 cup red wine ¼ tsp. Salt ½ tsp. sweet paprika ½ tsp. ground coriander 2 minced garlic cloves ¼ tsp. black pepper 2 tbsps. olive oil 2 tbsps. black peppercorns 2 bay leaves ½ tsp. smoked paprika 1 tbsp. mustard powder Directions: 1. In a large sous vide bag, combine the roast with the carrots, thyme and the other ingredients, seal, submerge in the water oven and cook at 190 degrees F for 3 hours 2. Divide between plates and serve. Nutritional Info: Calories: 400 Fat: 6g Carbs: 16g Protein: 22g

BBQ Pork Ribs Cook time: 1 hour 5 minutes Servings: 4 Ingredients: 1 lb. pork ribs Salt to taste 1 cup BBQ sauce Black pepper to taste 1 tsp. Garlic powder Directions: 1. Adjust the temp. of the water bath to 1400 F using the Sous Vide cooker. 2. Prepare the rips with a generous rub using the salt and pepper. 3. Arrange the ribs in a vacuum-sealable bag. Release the air, seal, and place in the prepared bath. Set the time at 1 hour. 4. When done, remove the ribs and coat with the sauce. Set aside. 5. Warm up the grill and sear the ribs for about 5 minutes. Enjoy with your favorite dip. Nutritional info: Calories: 290 Fat: 17 g Carbs: 14g Protein: 14 g

Beef Meatballs Cook time: 1 hour Servings: 8 Ingredients: 1 tsp. liquid smoke 300 g ground beef 1 tsp. salt 1 medium egg 2 tbsps. yogurt 4 minced garlic cloves ½ tsp. paprika powder 1 minced shallot ¼ tsp. black pepper powder ¼ cup breadcrumbs ¼ tsp. cumin powder ¼ tsp. garlic powder ¼ tsp. granulated ginger Directions: 1. In a sizable bowl, put all the meatball ingredients and mix evenly 2. Shape the mixture into balls 3. Leave the meatballs to set in the fridge for 10 minutes. 4. Put the meatballs in a sous vide bag. 5. Cook for 1 hour at a temperature of 1450 F. 6. Allow the meatballs to cool down in an ice bath. 7. In a non-stick pan, sear the meatballs for 1 minute. 8. You can serve the meatballs with your favorite pasta. Nutritional info: Calories: 254 Fat: 14g Carbs: 4g

Protein: 27g

Thyme Beef Steak Cook time: 3 hours Servings: 2 Ingredients: 1 tsp. sea salt ¼ tsp. black pepper 1 tbsp. chopped thyme 1 lb. sliced beef sirloin 1 tbsp. EVOO Directions: 1. Rinse the meat and season with the thyme, pepper, and salt. Add to a Ziploc bag and seal. 2. Prepare at 1300 F for 3 hours. 3. Warm up the oil in a large frying pan (med-high). Add the steaks and sear for 2 minutes—flipping once. 4. Remove and serve. Nutritional info: Calories: 486 Fat: 21g Carbs: 0.6g Protein: 69 g

Sous Vide Roasted Lamb Cook time: 1 hour Servings: 4 Ingredients: 2 lb. lamb legs 2 tsps. salt 3 tbsps. extra-virgin olive oil 1 tbsp. chopped parsley Directions: 1. Rinse and pat dry the meat. Rub it with the oil and add a sprinkle of salt. 2. Add the meat to a Ziploc bag and remove the air. Close and cook for 1 hour at 1440 F (med-rare) or 1580 F (well done). 3. Transfer to a platter when the timer buzzes and sprinkle with the parsley. Nutritional info: Calories: 512 Fat: 27.1 g Carbs: 0.1 g Protein: 63.7 g

Spicy Pork Belly Cook time: 8 hours 3 minutes Servings: 4 Ingredients: 12 oz. boneless pork belly 6 chopped scallions ¼ cup honey ¼ cup soy sauce 1 tbsp. grapeseed oil Directions: 1. Prepare and preheat your sous vide water at 165 degrees F. 2. Add pork belly, soy sauce, honey, and scallions to a zipper lock bag. 3. Seal the zipper lock bag using the water immersion method. 4. Let pork chops marinate for 1 hour in the refrigerator. 5. Immerse the sealed bag in the water bath. 6. Cover the bath and cook for 8 hours. 7. Keep the water level maintained in the sous vide container. 8. Once done, remove the pork from the bag. 9. Sear the pork with oil in a skillet for 1 minute per side. 10. Stir in remaining sauce from the zipper lock bag and cook for 1 minute. 11. Serve warm. Nutritional info: Calories: 351 Fat: 25g Carbs: 20.7g Protein: 14.5g

Pork Tenderloin Cook time: 4 hours 2 minutes Servings: 4 Ingredients: 1 lb. pork tenderloin Salt to taste 8 sprigs fresh herbs Black pepper to taste 2 garlic cloves 2 sliced shallots 1 tbsp. vegetable oil 1 tbsp. butter Directions: 1. Prepare and preheat your sous vide water bath at 140 degrees F. 2. Add pork tenderloins and all other ingredients except butter to a zipper lock bag. 3. Seal the zipper lock bag using the water immersion method. 4. Immerse the bag in the water bath and cook for 4 hours. 5. Once done, remove the pork from the sealed bag. 6. In a skillet, add butter to heat. 7. Sear the pork for 1 minute per side then transfer to a plate. 8. Serve warm. Nutritional info: Calories: 297 Fat: 14.3g Carbs: 3.1g Protein: 34.2g

Miso Beef Steaks Cook time: 18 hours Servings: 6 Ingredients: 2 lbs. sliced beef steaks ¼ cup miso paste ¼ cup brown sugar ¼ tsp. salt ¼ cup soy sauce ¼ cup mirin 1 tbsp. olive oil Directions: 1. Blend mirin, soy sauce, sugar, and miso in a food processor until smooth. 2. Season the steaks with mirin mixture and transfer the steaks to a zipper lock bag. 3. Prepare and preheat your sous vide water bath at 150 degrees F. 4. Season the steak with black pepper and salt then place it in a zipper lock bag. 5. Seal the zipper lock bag using the water immersion method. 6. Immerse the bag in the water bath and cook for 18 hours. 7. Once done, remove the steak from the sealed bag. 8. In a pan, add olive oil to heat. 9. Sear the sous vide steak for 1 minute per side then transfer to a plate. 10. Serve warm. Nutritional info: Calories: 253 Fat: 12.5g Carbs: 14.4g Protein: 30.9g

Beef Prime Rib with Cucumber Sauce Cook time: 50 minutes Servings: 4 Ingredients: Steak: 6 oz. beef prime rib steaks 2 tbsps. Thai Red Curry Paste Salt, to taste 1 tsp. olive oil Sauce: 1½ cups sliced cucumber 1 cup sliced red radish 1 chopped red Thai chili 1 bunch chopped basil 1 bunch chopped mint 2 chopped garlic cloves 1 tbsp. honey 1 tbsp. fish sauce 1 tbsp. tamarind paste Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a sizable bowl, mix all the ingredients for the sauce. Refrigerate this sauce until the steak is ready. Prepare and preheat your sous vide water bath at 130 degrees F. Season the steak with curry paste and salt then place it in a zipper lock bag. Seal the zipper lock bag using the water immersion method. Immerse the bag in the water bath and cook for 45 minutes. Once done, remove the steak from the sealed bag. In a skillet, add olive oil to heat. Sear the sous vide steak for 1 minute per side then transfer to a plate. 10. Serve warm with prepared sauce.

Nutritional info: Calories: 371 Fat: 23.8g Carbs: 24.2g Protein: 20g

Ribeye Steaks Cook time: 3 hours, 5 minutes Servings: 4 Ingredients: 8 oz. bone-in ribeye steaks Salt to taste 2 tbsps. canola oil Black pepper to taste 2 tbsps. butter 1 sliced shallot 4 smashed garlic cloves 4 sprigs thyme Directions: 1. Prepare and preheat your sous vide water bath at 127 degrees F. 2. Season the steak with black pepper and salt then place it in a zipper lock bag. 3. Seal the zipper lock bag using the water immersion method. 4. Immerse the bag in the water bath and cook for 3 hours. 5. Once done, remove the steak from the sealed bag. 6. In a skillet, add butter and oil to heat. 7. Sear the sous vide steak for 1 minute per side then transfer to a plate. 8. Stir in garlic, shallots, and herbs then sauté for 30 seconds. 9. Pour this mixture over the steak. 10. Serve warm. Nutritional info: Calories: 371 Fat: 31.6g Carbs: 4.1g Protein: 20.3g

Thai Beef Fry Cook time: 22 minutes Servings: 4 Ingredients: 1 lb. beef 1 cup green beans Salt to taste 1 tbsp. olive oil ¼ cup Thai curry paste 1 cup bamboo shoots 1¾ cups coconut milk Black pepper to taste Directions: 1. Make thin slices of the beef meat and season it with kosher salt. 2. Set the sous vide machine to 195 degrees Fahrenheit. 3. Place the slices of the beef in the sous vide bags. Seal the bag properly. 4. Submerge this bag in water bath for 20 minutes 5. In a pan, cook the Thai curry paste for 2 minutes. 6. Mix in coconut milk and bring it to boil. Add the green beans and cook until they are tender. 7. Add the beef and bamboo shoots and heat. 8. Serve hot with rice. Nutritional Info: Calories: 390 Protein: 25g Carbs: 13g Fat: 27g.

Spicy Lamb Dumplings Cook time: 15 minutes Servings: 30 Ingredients: 1 lb. ground lamb ¼ cup chopped parsley ¼ tsp. salt ¼ cup sliced mint 1 tsp. cumin powder 1 tsp. sweet paprika 30 square dumpling wrappers ¼ tsp. black pepper Directions: 1. Set the sous vide machine to 195 degrees Fahrenheit. 2. In a mixing bowl, add salt and pepper to the ground lamb and mix. 3. Place the ground lamb in the sous vide bag and remove all the air from it. 4. Submerge this bag in water bath for 5 minutes 5. In a sizable bowl, combine the cooked ground lamb, mint, parsley, cumin powder, sweet paprika, salt and pepper to form a uniform mixture. 6. Take a dumpling wrapper and place 1 tbsp. of the above mixture in its center. Wet the edges of the wrapper using water and fold all the corners inward and press the edges together. 7. In a large pot add 1 tbsp. salt to simmering water and cook the dumplings for 6-8 minutes. 8. Remove from water and serve with garlic yogurt sauce. Nutritional Info: Calories: 264 Fat: 11g Carbs: 21g

Proteins: 18g.

Almond Beef Cook time: 1 hour and 15 minutes Servings: 4 Ingredients: 2 lbs. cubed beef stew meat 2 tbsps. avocado oil 1 tbsp. almond butter Salt to taste 1 tbsp. chopped almonds ½ cup beef stock ½ tsp. dried rosemary ¼ tsp. Black pepper 1 tbsp. chopped chives Directions: 1. In a large sous vide bag, mix the beef with the oil, almond butter and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 1 hour and 15 minutes 2. Divide everything between plates and serve. Nutritional Info: Calories: 274 Fat: 12g Carbs: 7g Protein: 16g

Spicy Masala Lamb Racks Cook Time: 90 minutes Servings: 2 Ingredients: 3 lbs. baby lamb racks 2 tsps. Garam Masala spice blend ½ tsp. salt ½ tsp. pepper Directions: 1. Prepare the Sous Vide water bath using your immersion circulator and raise the temperature to 135-degrees Fahrenheit 2. Season the lamb rack with pepper and salt on all sides 3. Rub the rack with Garam Masala 4. Place the rack in a heavy-duty resealable zip bag, making sure the bone side is facing up 5. Seal the bag using the immersion method, and cook for 90 minutes 6. Remove the meat and pat dry using kitchen towel 7. Sear with a blow torch 8. Slice the rack into lollipop shape and serve! Nutritional Info: Calories: 335 Carbs: 3g Protein: 21g Fat: 26g

Lamb and Broccoli Cook time: 1 hour and 30 minutes Servings: 4 Ingredients: 2 chopped spring onions 2 lbs. lamb chops 1 cup broccoli florets ¼ tsp. salt 2 tbsps. olive oil 2 tbsps. grated lime zest Juice of ½ lime 1 tbsp. chopped chives ¼ tsp. black pepper 1 tbsp. chopped cilantro Directions: 1. In a large sous vide bag, mix the lamb chops with the spring onions, broccoli and the other ingredients, seal the bag, cook in the water bath at 175 degrees F for 1 hour and 30 minutes. 2. Divide the mix between plates and serve. Nutritional Info: Calories: 263 Fat: 12g Carbs: 6g Protein: 13g

Teriyaki Beef Cubes Cook time: 1 hour Servings: 2 Ingredients: 2 fillet mignon steaks ½ cup teriyaki sauce and extra 6 tbsps. 2 tbsps. soy sauce 2 tsps. chopped chilis 1½ tbsps. toasted sesame seeds Rice noodles 2 tbsps. sesame oil 1 tbsp. chopped scallion for garnishing Directions: 1. Prepare the Sous Vide water bath using your immersion circulator and raise the temperature to 134ºF 2. Slice the steaks into small portions and put them in a zipper bag 3. Add ½ a cup of teriyaki sauce to the bag. Seal using the immersion method, submerge and cook for 1 hour. 4. Add the soy sauce and chopped chilis in a small bowl 5. Add the sesame seeds in another bowl 6. After 50 minutes of cooking, start cooking the rice noodles according to the package’s instructions 7. Once done, drain the noodles and put them on a serving platter 8. Take the bag out from the water and remove the beef. Discard the marinade 9. Take a skillet and put it over a high heat. Add your sesame oil and allow the oil to heat up. 10. Add the beef and 6 tablespoons of teriyaki sauce, and cook for 5 seconds 11. Transfer the cooked beef to your serving platter and garnish with toasted sesame seeds and scallions 12. Serve with the prepped chili-soy dip Nutritional Info:

Calories: 446 Carbs: 15 g Fats: 26 g Protein: 38 g

Pork Cheeks Cook Time: 5 hours 23 minutes Servings: 4 Ingredients: 1 lb. skinless pork cheeks ¼ tsp. salt 1 cup beef stock ½ cup tomato sauce ¼ tsp. black pepper 1 diced celery stalk 1 quartered shallot 3 sprigs fresh thyme 1 oz. whiskey Mashed potatoes Directions: 1. Prepare the Sous Vide water bath using your immersion circulator and increase the temperature to 180-degrees Fahrenheit. 2. Take the cheeks and season it with salt and pepper and transfer them to a heavy-duty resealable zip bag. 3. Add in the stock, tomato sauce, shallot, whiskey, celery, and thyme to the bag. 4. Seal up the bag using the immersion method and submerge it underwater. Cook for 5 hours. 5. Once cooked, remove the bag and transfer it to a plate. 6. Strain the cooking liquid through a fine mesh strainer into a large saucepan. Discard any solid remains. 7. Bring the mixture to a simmer by placing it over medium-high heat. 8. Reduce the heat to medium-low and keep simmering for 20 minutes. 9. Lower down the heat to low levels and transfer the cheeks. 10. Simmer for 2-3 minutes. 11. Serve with the mashed potatoes.

Nutritional Info: Calories: 340 Carbs: 0g Protein: 41g Fat: 18g

Bacon Potato Mix Cook time: 1 hour 36 minutes Servings: 6 Ingredients: 1½ lbs. sliced Yukon potatoes ½ cup chicken stock Salt to taste 4 oz. stripped bacon ½ cup chopped onion Black pepper to taste. 1/3 cup apple cider vinegar 4 thinly sliced scallions Directions: 1. Prepare the Sous Vide water bath using your immersion circulator and increase the temperature to 185ºF. 2. Take a heavy-duty resealable bag and add the potatoes alongside stock. 3. Season with some salt and seal it using the immersion method. Submerge and cook for about 1 and a ½ hour. 4. Place a large-sized skillet over medium-high heat. 5. Mix in the bacon and cook for 5 minutes. 6. Transfer it to a kitchen towel and dry it. Reserve the fat. 7. Return the heat to the skillet and add the onions. Cook for 1 minute. 8. Take a skillet and place it over medium heat, remove the bag from the water bath and pour the stock and potatoes from the bag into the skillet. 9. Add the cooked bacon and vinegar. 10. Bring the mixture to a simmer. 11. Add the scallions and season with a bit of pepper and salt. Nutritional Info: Calories: 423

Carbs: 28 g Fats: 27 g Protein: 17 g

Prime Rib Cook time: 6 hours 15 minutes Servings: 12 Ingredients: 3 lbs. beef ribeye roast Kosher salt 1 tbsp. ground black peppercorn 1 tbsp. ground green peppercorn 1 tbsp. ground pink peppercorn 1 tbsp. dried celery seeds 2 tbsps. dried garlic powder 4 sprigs rosemary 1-quart beef stock 2 egg whites Directions: 1. Season the beef with kosher salt and chill for 12 hours 2. Prepare the Sous Vide water bath using your immersion circulator and raise the temperature to 132ºF 3. Add the beef in a zip bag and seal using the immersion method. Cook for 6 hours 4. Preheat the oven to 425ºF and remove the beef. Pat it dry 5. Mix the peppercorns, celery seeds, garlic powder and rosemary together in a bowl 6. Brush the top of your cooked roast with egg white and season with the mixture and salt 7. Put the roast on a baking rack and roast for 15 minutes. Allow it to rest for 10-15 minutes and carve 8. Pour the cooking liquid from the bag in a large saucepan, bring to a boil and simmer until the amount has halved. 9. Carve the roast and serve with the stock. Nutritional Info: Calories: 588

Carbs: 24 g Fats: 40 g Protein: 33 g

Flank Steak with Tomato Roast Cook Time: 2 hours 15 minutes Servings: 3 Ingredients: 1 lb. Flank steak 4 tbsp divided olive oil 2 tbsps. Italian seasoning ½ tsp. Divide salt ½ tsp. Black pepper 2 crushed garlic cloves 2 cloves whole garlic 1 cup cherry tomatoes 1 tbsp. Balsamic vinegar 3 tbsps. Grated parmesan cheese Directions: 1. Place the steak in a vacuum-sealable bag. Add half of the olive oil, 1 tbsp of Italian seasoning, black pepper, salt, and crushed garlic and rub gently. 2. Seal and submerge the bag in the water bath. Cook for 2 hours at 129 degrees F. 3. Preheat an oven to 400 F about 10 minutes before the timer has stopped, 4. In a bowl, toss tomatoes with the remaining listed ingredients except for the Parmesan cheese. 5. Pour onto a baking tray and set in the oven on the farthest rack from the fire. Bake for 15 minutes. 6. Once the Sous Vide timer has stopped, remove the bag, unseal and remove the steak. Place the steak on flat surface and sear both sides with a torch until golden brown. 7. Cool steak and slice thinly. 8. Serve steak with tomato roast. Garnish with Parmesan cheese. Nutritional info:

Calories: 71 Protein: 24g Carbs: 5g Fats: 4.2g

Veal Chops Cook time: 3 hours 10 minutes Servings: 4 Ingredients: 2 veal steaks 2 tsps. Salt 2 tsps. Black pepper powder 2 tbsps. Olive oil Directions: 1. Prepare a water bath, place the Sous Vide Cooker in it, and set to 135 degrees F. Rub the veal with pepper and salt and place in a Ziploc bag. 2. Release air by the water displacement method and seal the bag. Submerge the bag in the water bath. Cook for 3 hours. Once the timer has stopped, remove and unseal the bag. 3. Remove the veal, pat dry using a napkin, and rub with the olive oil. Preheat a cast iron on high heat for 5 minutes. 4. Place the steak in and sear to deeply brown on both sides. Remove to a serving board. Serve with a side of salad. Nutritional info: Calories: 520 Protein: 57g Carbs: 3.4g Fats: 17g

Ground Beef Stew Cook Time: 55 minutes Servings: 3 Ingredients: 3 eggplants ½ cup lean ground beef 1 medium-sized tomato ¼ cup extra virgin olive oil 2 tbsps. Toasted and chopped almonds 1 tbsp. chopped celery leaves 1 tsp. salt ¼ tsp. ground black pepper Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Take the eggplants and slice into halves. Remove the flesh and put in a bowl. Generously sprinkle with salt and let stand for 10 minutes. Heat three tablespoons of oil over medium-high heat. Briefly fry the eggplants, for three minutes on each side and remove from the frying pan. Use some kitchen paper to soak up excess oil. Set aside. Add the ground beef to the same frying pan. Stir-fry for 5 minutes and add tomatoes. Mix well and simmer until tomatoes have softened. 10. Add the eggplants and the rest of the ingredients. 11. Cook for 5 minutes and remove from the heat. 12. Transfer everything to a large Ziploc bag. 13. Cook for 50 minutes at 180 degrees F. 14. Serve and enjoy!

Nutritional info: Calories: 274 Protein: 12.7g Carbs: 11.4g

Fats: 21.2

Sirloin Steak with Mashed Potatoes Cook Time: 1 hour 22 minutes Servings: 4 Ingredients: 4 Sirloin Steaks 2 lbs. diced Potatoes Black pepper to taste 4 tbsps. Butter Salt to taste Olive oil for searing Directions: 1. Season steaks with pepper and salt, and place in a vacuumsealable bag. Cook for 1 hour at 128 degrees F. 2. Place the potatoes in boiling water and cook until tender for about 20 minutes. Strain and place in a mixing bowl. Add butter and mash well. Season with pepper and salt. 3. Once the timer has stopped, remove and unseal the bag. 4. Remove the steaks from the bag and pat dry. Adjust the seasoning. Sear the steaks in a pan with oil over medium heat for about 2 minutes on each side. Serve steaks with mashed potatoes. Nutritional info: Calories: 394 Protein: 21.3g Carbs: 35.7g Fats: 14.8g

Beef Patties Cook Time: 35 minutes Servings: 4 Ingredients: 1 lb. lean ground beef 1 egg 2 tbsps. chopped almonds 2 tbsps. flour 1 cup chopped onions 2 garlic cloves, crushed ¼ cup olive oil 1 tsp salt ¼ tsp black pepper ¼ cup chopped parsley Directions: 1. Take a sizable bowl and combine ground beef with onions, garlic, olive oil, salt, pepper, parsley, and almonds. Mix well with a fork and gradually add flour. Whisk in one egg and refrigerate for 40 minutes. 2. Remove the meat from the refrigerator and gently form into oneinch-thick patties, about 4-inches in diameter. 3. Place in two separate Ziploc bags and cook for 35 minutes at 135 degrees F. Nutritional info: Calories: 383 Protein: 37.6g Carbs: 4.8g Fats: 23.7g

Shredded BBQ Roast Cook Time: 14 hours 4 minutes Servings: 3 Ingredients: 1 medium Chuck Roast BBQ Seasoning 2 cups Beef Stock Directions: 1. Make a water bath, place the Sous Vide Cooker in it, and set to 165 degrees F. Place meat and stock in a vacuum-sealable bag, and submerge the bag in the water bath. Cook for 14 hours. 2. Once the timer has stopped, remove and unseal the bag. 3. Preheat a grill. Rub the meat with BBQ seasoning. Roast for 2 minutes on each side. 4. Remove the meat and shred it. Nutritional info: Calories: 456 Protein: 35.6g Carbs: 1g Fats: 23.6g

Red Wine Beef Ribs Cook Time: 6 hours 10 minutes Servings: 3 Ingredients: 1 lb. beef short ribs ¼ cup red wine 1 tsp honey ½ cup tomato paste 2 tbsp olive oil ½ cup beef stock ¼ cup apple cider vinegar 1 minced garlic clove ½ tsp salt ¼ tsp. black pepper Directions: 1. Rinse and drain the ribs in a large colander. 2. Season with salt and pepper and place in a large Ziploc bag along with wine, tomato paste, beef broth, honey, and apple cider. 3. Cook in the sous vide for 6 hours at 140 degrees F. 4. Remove from the water bath and set aside. 5. In a sizable skillet, heat the olive oil over medium-high heat. Add garlic and stir-fry until translucent. 6. Now add ribs and brown for 10 minutes. Nutritional info: Calories: 453 Protein: 45.9g Carbs: 10.3g Fats: 23.2g

Beef Chuck Shoulder Cook Time: 24 hours 9 minutes Servings: 3 Ingredients: 1 lb. beef chuck shoulder 1 sliced carrot 1 chopped onion ¾ cup sliced button mushrooms 1 cup beef stock 2 tbsp olive oil 4 chopped garlic cloves ½ tsp. sea salt ½ tsp. black pepper Directions: 1. Place beef chuck shoulder in a large Ziploc bag along with carrot, and half of the broth. 2. Close the bag and cook in the sous vide for 24 hours at 140 degrees F. 3. In a large, heavy-bottomed pot, heat the olive oil and add onion and garlic. Stir-fry until translucent, for 4 minutes. 4. Add beef shoulder, the remaining beef broth, 2 cups of water, mushrooms, salt, and pepper. 5. Leave it to boil under reduced heat for 5 more minutes, stirring constantly. Nutritional info: Calories: 412 Protein: 49.3g Carbs: 9.8g Fats: 19.2g

Pork Ribs with Coconut-Peanut Sauce Cook Time: 10 hours 23 minutes Servings: 3 Ingredients: ½ cup Coconut Milk, 2½ tbsps. Peanut Butter 2 tbsp Soy Sauce 1 tbsp Sugar 3 inches Fresh Lemongrass 1½ tbsps. Pepper Sauce 1½ inch Ginger 3 cloves Garlic 2½ tsps. Sesame Oil 13 oz. Boneless Pork Ribs Directions: 1. Prepare a water bath and place a Sous Vide machine in it. Set the Sous Vide Machine to 135 degrees F. 2. Blend all the listed ingredients in a blender except the pork ribs and cilantro until it’s a smooth paste. 3. Place the ribs in a vacuum-sealable bag and add the blended sauce. 4. Release air by the water displacement method and seal the bag. 5. Put the bag in the water bath and set the timer for 10 hours. 6. Once the timer has stopped, take the bag out, unseal it and remove the ribs. Transfer to a plate and keep warm. 7. Put a skillet over medium heat and pour in the sauce from the bag. 8. Allow to a boil for 5 minutes, reduce the heat, and simmer for 12 minutes. 9. Add the ribs and coat with the sauce. Simmer for 6 minutes. 10. Serve with steamed greens. Nutritional info: Calories: 495

Protein: 36.2g Carbs: 12g Fats: 27.4g

Jerk Pork Ribs Cook Time: 20 hours 5 minutes Servings: 6 Ingredients: 5 lbs. Baby Back Pork Ribs, ½ cup Jerk Seasoning Mix Directions: 1. Cut the racks into halves and season with half of the jerk seasoning. Place in 4 separate vacuum-sealable bags. Cook for 20 hours at 145 degrees F. 2. Once the timer has stopped, remove and unseal the bags. 3. Transfer the ribs to a foiled baking sheet and preheat a broiler to high. 4. Rub the ribs with the remaining jerk seasoning and place in the broiler. Broil for 5 minutes. Slice into single ribs. Nutritional info: Calories: 380 Protein: 21.2g Carbs: 4g Fats: 21.5g

Roasted Pork Neck Cook Time: 1 hour 15 minutes Servings: 5 Ingredients: 2 lbs. Pork Neck 4 tbsps. Olive Oil 2 tsps. Soy Sauce 2 tbsps. Barbecue Sauce 2 tbsps. Sugar 4 sprigs Rosemary 4 sprigs Thyme 2 minced garlic cloves ¼ tsp. Salt ¼ tsp. White Pepper Powder ¼ tsp. Red Pepper Flakes Directions: 1. Rub salt and pepper graciously on the pork. 2. Place the meat in 2 separate vacuum-sealable bags, release air and seal them. 3. Put in the water bath and cook for 1 hour at 140 degrees F. 4. Once the timer has stopped, remove and unseal the bags. Mix the remaining listed ingredients. 5. Preheat oven to 425 degrees F. 6. Put the pork on a roasting pan and rub soy sauce mixture generously into the pork. Roast in the oven for 15 minutes. 7. Let pork cool before slicing. 8. Serve with steamed greens. Nutritional info: Calories: 315 Protein: 28.7g Carbs: 6g

Fats: 20.8g

Goat Cheese Lamb Ribs Cook Time: 4 hours 5 minutes Servings: 2 Ingredients: Ribs: 2 half racks Lamb Ribs 2 tbsps. Vegetable Oil 1 minced Garlic clove 2 tbsps. Chopped Rosemary 1 tbsp Fennel Pollen ½ tsp Black Pepper ½ tsp Cayenne Pepper Salt to taste To Garnish: 8 oz. crumbled Goat Cheese 2 oz. Roasted chopped Walnuts 3 tbsps. chopped Parsley Directions: 1. Make a water bath, place the Sous Vide Cooker in it, and set to 134 degrees F. 2. Mix the listed lamb ingredients except for the lamb. 3. Pat dry the lamb using a napkin and rub the meat with the spice mixture. 4. Place the meat in a vacuum-sealable bag, release air by the water displacement method, seal and submerge in the water bath. Set the timer for 4 hours. 5. Once the timer has stopped, remove the bag and remove the lamb. 6. Oil and preheat a grill on high heat. Place the lamb on it and sear to become golden brown. Cut the ribs between the bones. 7. Garnish with goat cheese, walnuts and parsley. Serve with a hot sauce dip.

Nutritional info: Calories: 165 Protein: 10.1g Carbs: 8g Fats: 13.5g

Balsamic Pork Chops Cook Time: 1 hour Servings: 5 Ingredients: 2 lbs. pork chops 3 crushed garlic cloves ½ tsp. dried basil ½ tsp. dried thyme ¼ cup balsamic vinegar 1 tsp. pink Himalayan salt 3 tbsps. extra virgin olive oil Directions: 1. Clean the meat and pat dry with a kitchen paper. 2. Sprinkle with salt and set aside. 3. In a small bowl, combine vinegar with olive oil, thyme, basil, and garlic. 4. Stir well and spread the mixture evenly over meat. 5. Place in a large Ziploc bag and seal it. 6. Cook in the sous vide for 1 hour at 144 degrees F for medium rare or at 158 degrees F for well done. Nutritional info: Calories: 658 Protein: 40.9g Carbs: 0.8g Fats: 53.5g

BBQ and Paprika Ribs Cook time: 2 hours Servings: 4 Ingredients: 2 tbsps. sweet paprika 2 tbsps. ground cumin 2 tbsps. garlic powder ¼ tsp. salt 1 tbsp. chopped chives 2 lbs. baby back pork ribs 2 tbsps. olive oil 1 cup BBQ sauce Black pepper to taste. Directions: 1. In a sous vide bag, mix the ribs with the oil, sauce and the other ingredients, toss, seal the bag, submerge in the water bath and cook at 180 degrees F for 2 hours. 2. Divide between plates and serve them with a side salad. Nutritional Info: Calories: 351 Fat: 6g Carbs: 9g Protein: 5g

Pomegranate Mix and Lamb Cook time: 2 hours Servings: 4 Ingredients: 2 tbsps. balsamic vinegar 2 chopped rosemary springs Black pepper to taste. 1 tbsp. melted butter Salt to taste 1 cup pomegranate seeds 2 lbs. lamb chops 2 cups pomegranate juice Directions: 1. In sous vide bag, combine the lamb chops with the pomegranate seeds and the other ingredients, seal, introduce in the preheated water oven and cook at 160 degrees F for 2 hours. 2. Divide everything between plates and serve. Nutritional Info: Calories: 300 Fat: 5g Carbs: 15g Protein: 20g

Cranberry Beef Cook time: 3 hours Servings: 4 Ingredients: ½ tsp. onion powder ½ tsp. garlic powder ¼ tsp. salt ½ tsp. ginger powder ½ cup cranberries Black pepper to taste 2 minced garlic cloves Juice of 1 lime 1 tbsp. avocado oil 2 lbs. beef steaks Directions: 1. In a sous vide bag, combine the steaks with the oil, onion powder and the other ingredients, toss, seal the bag, submerge it in the preheated water oven and cook at 170 degrees F for 3 hours. 2. Divide between plates and serve with a side salad. Nutritional Info: Calories: 430 Fat: 23g Carbs: 15g Protein: 45 g

Pork Bowls Cook time: 30 minutes Servings: 4 Ingredients: 1 chopped yellow onion ½ tsp. chili powder ¼ tsp. salt and ¼ tsp black pepper 2 minced garlic cloves ½ cup tomato passata 1/3 cup chopped parsley 1 lb. cubed pork stew meat 2 cubed sweet potatoes 1 tbsp. olive oil Directions: 1. In a sous vide bag, mix the pork with the sweet potatoes and the other ingredients, toss, seal the bag, submerge in the water oven and cook at 170 degrees F for 30 minutes. 2. Divide into bowls and serve for lunch. Nutritional info: Calories: 435 Fat: 18.5g Carbs: 27.8g Protein: 25.6g

Beef and Artichokes Cook time: 1 hour Servings: 4 Ingredients: ¼ cup tomato passata 2 tbsps. avocado oil 1 chopped red onion 2 tsps. sweet paprika 1 tbsp. chopped chives 2 lbs. cubed beef stew meat 2 cups canned artichoke hearts Juice of ½ lemon Directions: 1. In a large sous vide bag, mix the beef with the artichokes, lemon juice and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 1 hour, 2. Divide the mix between plates and serve. Nutritional Info: Calories: 287 Fat: 16 g Carbs: 6g Protein: 20g

Creamy Lamb Cook time: 1 hour Servings: 4 Ingredients: 1 cup heavy cream 1 chopped yellow onion ¼ tsp. salt 1 tbsp. chopped oregano Black pepper to taste. 2 lbs. lamb chops 1 tbsp. lime juice 1 tsp. turmeric powder 2 tbsps. avocado oil Directions: 1. In a large sous vide bag, mix the lamb chops with the lime juice, cream and the other ingredients, seal the bag, submerge in the water oven, cook at 180 degrees F for 1 hour 2. Divide the mix into bowls and serve. Nutritional Info: Calories: 233 Fat: 7 g Carbs: 6 g Protein: 12 g

Citrus Lamb Mix Cook time: 1 hour and 30 minutes Servings: 6 Ingredients: 2 lbs. lamb chops Juice of 1 orange Juice of 1 lime Zest of 1 orange ¼ tsp. salt 1 tsp. ground nutmeg 2 chopped spring onions ¼ tsp. black pepper ½ tsp. chili powder 1 tbsp. olive oil 2 minced garlic cloves 1 tbsp. chopped chives Directions: 1. In a large sous vide bag, mix the lamb chops with the orange juice, lime juice and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 1 hour and 30 minutes 2. Divide between plates and serve with a side salad. Nutritional Info: Calories: 352 Fat: 26.5g Carbs: 0.7g Protein: 26.5g

Orange Pork and Veggies Cook time: 1 hour and 20 minutes Servings: 4 Ingredients: 1 cubed eggplant 1 sliced carrot ½ cup orange juice 2 tbsps. chopped oregano ¼ tsp. black pepper 2 tbsps. avocado oil ¼ tsp. salt 2 lbs. pork chops 1 orange, peeled and cut into segments 1 cubed zucchini Directions: 1. In a large sous vide bag, mix the pork chops with the oil, orange and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 1 hour and 20 minutes 2. Divide the mix between plates and serve. Nutritional Info: Calories: 272 Fat: 14.5g Carbs: 0.3g Protein: 33.3g

Beef and Spicy Zucchinis Cook time: 1 hour and 10 minutes Servings: 4 Ingredients: ½ tsp. hot paprika 1 sliced red onion 2 tbsps. avocado oil ¼ cup beef stock ¼ tsp. black pepper 1 tsp. cayenne pepper ¼ tsp. salt 1 tbsp. chopped chives 2 lbs. cubed beef stew meat 2 cubed zucchinis 1 tsp. chili powder Directions: 1. In a large sous vide bag, mix the beef with the zucchinis, chili powder and the other ingredients, seal the bag, cook in the water bath at 175 degrees F for 1 hour and 10 minutes 2. Divide mix between plates and serve. Nutritional Info: Calories: 283 Fat: 13g Carbs: 6g Protein: 16g

Poultry Recipes Thyme & Lemon Chicken Thighs Cook time: 2 hours Servings: 3 Ingredients: 3 chicken thighs 3 tbsps. olive oil Salt to taste 3 lemon slices 3 thyme slices Black pepper to taste Directions: 1. Set up the Sous Vide cooker (1650 F). 2. Flavor the chicken with the pepper and salt and add to a vacuumseal bag. 3. Add a slice of lemon and thyme sprig over each piece of chicken. 4. Toss into the bag and use the water displacement method to vacuum seal the thighs. 5. Set the timer for 2 hours after you place it in the cooker. 6. When done, transfer the chicken to a heated iron skillet with oil. 7. Arrange them skin side down and sear until browned. Garnish with some lemon wedges and serve. Nutritional info: Calories: 603 Fat: 20 g Carbs: 0 g Protein: 23 g

Chicken Marsala Cook time: 2 hours Servings: 2 Ingredients: 2 skinless chicken boneless 1 tsp. salt 1 tsp. pepper 1 lb. sliced mushrooms ½ diced onion 2 minced garlic cloves 1 cup chicken stock 1 cup marsala wine ½ tbsp. flour 1 tbsp. butter Cooked pasta for serving Directions: 1. Preheat the water bath to 1400 F. 2. Salt and pepper the chicken breasts. Place in bag and add mushrooms. Cook 2 hours. 3. When chicken is almost cooked, prepare the sauce. 4. Melt butter in a pan and cook garlic for 30 seconds. 5. Add flour and cook until bubbling subsides, then pour in the stock wine. Cook until sauce reduces by half. 6. Season to taste with salt and pepper. 7. Remove the cooked chicken from the bag and slice across the grain. 8. Stir chicken and mushrooms into sauce. Serve over pasta. Nutritional info: Calories: 556 Fat: 14.42 g Carbs: 21.19 g

Protein: 64.17 g

Parmesan Chicken Breast Cook time: 50 minutes Servings: 4 Ingredients: 2 skinless and boneless chicken breasts 1½ cups basil pesto ¼ cup parmesan cheese ½ cup macadamia nuts 3 tbsps. olive oil Directions: 1. Grate the nuts and parmesan cheese. 2. Prepare the Sous Vide cooker and set the water bath temperature to 1650 F. 3. Arrange the chicken in two vacuum bags (not overlapping). Release the air and seal the bags. 4. Submerge in the bath for 50 minutes. When the time is done, remove and add to a plate without the juices. 5. Sprinkle with the cheese and nuts, coating well. 6. Prepare a frying pan with the olive oil using the high heat setting. 7. Fry in the hot pan (1 minute). Drain the grease on paper towels before serving with your favorite side dishes. Nutritional info: Calories: 165 Fat: 36 g Carbs: 14 g Protein: 31 g

BBQ Chicken Thighs Cook time: 1 hour 30 minutes Servings: 4 Ingredients: Chicken: 4 boneless chicken thighs 2 tbsps. old bay spice BBQ sauce: 4 tsps. brown sugar 2 tbsps. soy sauce 1 dash liquid smoke 1 dash Tabasco sauce 2 tsps. honey 2 tbsps. tomato sauce Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Prepare and preheat the sous vide water bath at 1670 F. Flatten the chicken thighs using a mallet. Add chicken thighs and old bay seasoning to a zipper-lock bag. Seal the zipper-lock bag using the water immersion method. Immerse the sealed bag in the sous vide water. Cover the water bath and cook for 1 hour 30 minutes. Once done, remove the sous vide chicken from the bag. Sear the chicken with oil in a skillet until golden in color. Prepare the BBQ sauce by mixing all the ingredients in a bowl. 10. Pour the sauce over the chicken wings and mix well. 11. Serve warm.

Nutritional info: Calories: 234 Fat: 9.4 g Net Carbs: 6.8 g

Protein: 28.6 g

Cashew Chicken Cook time: 1 hour 30 minutes Servings: 2 Ingredients: 2 boneless chicken breasts Salt and black pepper to taste ¼ cup soaked and drained cashews ¼ cup yogurt ¼ cup cream 2 tbsps. Chopped parsley Directions: 1. Prepare and preheat the sous vide water bath at 140 degrees F. 2. Blend cashews with cream and yogurt, then add salt, black pepper and parsley. 3. Add chicken and cashew sauce to a zipper lock bag. 4. Seal the zipper lock bag using the water immersion method. 5. Immerse the sealed bag in the sous vide water. 6. Cover the water bath and cook for 1½ hours. 7. Once done, remove the sous vide chicken with its sauce from the bag. 8. Serve warm. Nutritional info: Calories: 295 Fat: 14g Carbs: 9g Protein: 34.2g

Butter Turkey Breast Cook time: 4 hours Servings: 4 Ingredients: 1 lb. boneless turkey breast Salt to taste 2 tbsps. melted butter Black pepper to taste Directions: 1. 2. 3. 4. 5. 6. 7.

Prepare and preheat the sous vide water bath at 132 degrees F. Add turkey breast, salt, and black pepper to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Immerse the sealed bag in the sous vide water. Cover the water bath and cook for 4 hours. Once done, remove the turkey from the bag. Slice and serve with melted butter, salt, and black pepper on top.

Nutritional info: Calories: 204 Fat: 7.5g Carbs: 0g Protein: 26g

Chicken Stir Fry Cook time: 1 hour 36 minutes Servings: 4 Ingredients: 1 lb. cubed chicken breast Black pepper to taste 2 tbsps. Divided olive oil Salt to taste 2 cups broccoli florets ½ diced yellow bell pepper ½ diced red bell pepper ½ cup sliced baby carrots 2 tsps. minced ginger 2 minced garlic cloves Sauce: 1 tbsp. cornstarch 2 tbsps. water ¼ cup chicken broth 3 tbsps. soy sauce ¼ cup honey 1 tbsp. toasted sesame oil ½ tsp. crushed red pepper flakes Directions: 1. 2. 3. 4. 5. 6. 7.

Prepare and preheat the sous vide water bath at 165 degrees F. Add chicken, salt, and black pepper to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Immerse the sealed bag in the sous vide water. Cover the water bath and cook for 1½ hours. Once done, remove the sous vide chicken from the bag. In a large wok, add olive oil and all the vegetables. Sauté for 6 minutes until soft. 8. Whisk all the ingredients for the stir-fry sauce in a suitable bowl.

9. Pour the sauce over the vegetables and mix well. 10. Stir in cooked chicken and cook until the sauce thickens. 11. Serve warm. Nutritional info: Calories: 325 Fat: 13.6g Carbs: 25.5g Protein: 29.7g

Basic Chicken Wings Cook time: 2 hours 5 minutes Servings: 4 Ingredients: ½ lb. chicken wings Black pepper to taste 2 tbsps. avocado oil ¼ tsp. salt Directions: 1. 2. 3. 4. 5. 6. 7.

Prepare and preheat the sous vide water bath at 150 degrees F. Add chicken wings, salt, and black pepper to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Immerse the sealed bag in the sous vide water. Cover the water bath and cook for 2 hours. Once done, remove the sous vide chicken from the bag. Sear the chicken with oil in a skillet for 5 minutes until golden in color. 8. Serve warm. Nutritional info: Calories: 167 Fat: 11g Carbs: 0g Protein: 16.4g

Chicken Skewers Cook time: 1 hour 20 minutes Servings: 2 Ingredients: 2 cubed chicken breasts Salt, to taste 1 tsp. cayenne pepper Black pepper, to taste ½ tsp. mustard powder ½ cup yogurt 1 tbsp. vegetable oil Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Prepare and preheat the sous vide water bath at 150 degrees F. Mix chicken cubes with yogurt and all the spices in a bowl. Thread the chicken onto wooden skewers. Place the skewers in two zipper lock bags. Seal the zipper lock bags using the water immersion method. Immerse the sealed bag in the sous vide water. Cover the water bath and cook for 1 hour 15 minutes. Once done, remove the sous vide chicken skewers from the bag. Grill the chicken skewers with oil in a grill pan on both sides for 5 minutes. 10. Serve warm.

Nutritional info: Calories: 298 Fat: 12.1g Carbs: 5.1g Protein: 35g

Ginger-Honey Chicken Wings Cook time: 45 minutes Servings: 4 Ingredients: 16 chicken wings ½ cup honey ¼ cup lime juice 1 tbsp. lime zest ¼ tsp. salt ¼ cup soy sauce 3 tbsps. sesame oil 2 tbsps. grated ginger 3 minced garlic cloves 2 sliced scallions Black pepper to taste. Directions: 1. In a small bowl, mix all ingredients apart from chicken wings. Keep aside 2/3 of this mixture. 2. Take 1/3 of the mixture in a Ziplock bag, add the chicken wings. Remove the air and marinate in the refrigerator for 6 hours. 3. Bring it to room temperature. 4. Set the sous vide machine to 195 degrees Fahrenheit. 5. Place the same Ziplock in the water bath for 40 minutes 6. Preheat the oven to 400 degrees Fahrenheit. 7. Pour the remaining marinade and cook for 5 minutes. 8. Serve hot. Nutritional Info: Calories: 210 Fats: 12g Carbs: 7g Protein: 19g.

Turkey meatball pasta Cook time: 35 minutes Servings: 4 Ingredients: 1½ cups pasta 1 cup turkey sausage ¼ tsp. salt 2 bunches diced broccolini ¼ cup olive oil ¼ tsp. black pepper 3 sliced garlic cloves 1 egg ½ tsp. red pepper flakes ½ cup Parmesan cheese Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Boil water and add oil, salt and cook the pasta and broccolini. Preserve 1 cup of this liquid and drain the mixture. Roll the sausage meat to form 20 meatballs. Set the sous vide machine to 195 degrees Fahrenheit. Take these meatballs in the Ziplock bag. Apply vacuum to remove the air. Place this bag in the water bath for 30 minutes. Cook the garlic, red pepper flakes and salt in oil. Add pasta, broccolini, meatballs. Whisk egg in the reserved stock and add to the mixture. Cook until the sauce thickens. Sprinkle cheese and serve hot.

Nutritional Info: Calories: 613 Fats: 25g Carbs: 69g

Protein: 29g.

Herb Flavored Roasted Turkey Cook time: 2 hours Servings: 8 Ingredients: 1 whole turkey 3 onions 6 sprigs rosemary 6 sprig sage ½ tsp. salt 3 garlic heads 2 tbsps. olive oil ½ tsp. black pepper 2 carrots 2 stalks celery ¾ cup chicken broth Directions: 1. Clean the turkey, dry the main cavity and stuff half quantity of onion, herbs and garlic into it. 2. Rub olive oil over the turkey and sprinkle salt. 3. Set the sous vide machine to 195 degrees Fahrenheit. 4. Take a large Ziplock bag and place the stuffed turkey in it. Apply vacuum to remove the air. 5. Place this bag in the water bath for 2 hours. 6. In a cooking pan, cook the vegetables with the broth. 7. Remove the turkey. Remove the contents of the turkey cavity. 8. Add these contents into the vegetable mix. Use this as the gravy. 9. Carve the turkey and serve hot. Nutritional Info: Calories: 441 Carbs: 12g Fat: 16g

Protein: 92g.

Duck Breast and Ginger Cook time: 2 hours 30 minutes Servings: 2 Ingredients: 2 tsps. coriander powder 2 tbsps. olive oil ½ tsp. garam masala 2 curry leaves 1 tsp. turmeric powder 1 cup coconut milk 1 tbsp. ginger paste 2 duck breasts 1 cup chopped shallot ½ tsp. chili powder Directions: 1. Prepare your Sous-vide water bath to a temperature of 1400 F. 2. Get a cooking pouch and put the duck together with the other ingredients. 3. Vacuum seal the pouch and immerse it into the water bath. 4. Cook for 2 hours. 5. Once done, remove the pouch from the water bath. 6. Transfer the cooked duck to a platter. 7. Serve and enjoy! Nutritional Info: Calories: 300 Fat: 5g Carbs: 17g Protein: 13g

Caramelized Chicken Teriyaki Cook time: 1 hour 30 minutes Servings: 2 Ingredients: 2 chicken fillets 1 tbsp ginger juice 3 tsp sugar ½ tsp salt 2 tbsps. Japanese Sake 2 tbsps. unsweetened soy sauce Directions: 1. In a small bowl, mix the ginger juice with salt and 1 tsp sugar. 2. Rub the chicken and leave it overnight to marinate. 3. In the morning, carefully put the chicken into the vacuum bag and preheat your sous vide machine to 140 degrees F. 4. Seal the bag removing the air as much as possible, put it into the water bath and set the cooking time for 1 hour 30 minutes. 5. Mix 2 tsp sugar with sake and soy sauce and boil in a small skillet or saucepan until the sauce thickens a bit. 6. Pour ½ of the sauce over the cooked chicken breasts and torch the glaze until it caramelizes. 7. Chop the fillets and serve over white rice, drizzling with the remaining liquid half of the sauce. Nutritional Info: Calories: 490 Protein: 58 g Fats: 18 g Carbs: 32 g

Chicken Parmesan Balls Cook Time: 45 minutes Servings: 4 Ingredients: 1 lb. ground chicken 2 tbsps. chopped onion ¼ tsp. salt ¼ tsp. garlic powder ¼ tsp. black pepper 2 tbsps. seasoned breadcrumbs 1 egg 32 small, diced cubes of mozzarella cheese 1 tbsp. butter 3 tbsps. panko ½ cup tomato sauce ½ oz. grated parmesan cheese Chopped parsley for garnishing Directions: 1. Prepare your Sous Vide water bath using your immersion circulator, and raise the temperature to 145-degrees Fahrenheit 2. Mix the chicken with onion, salt, garlic powder, pepper and seasoned bread crumbs in a bowl 3. Add the egg and mix well 4. Scoop out 32 balls 5. Top each ball with 1 cube of cheese and press the meat around the cheese 6. Put the balls in a zip bag and chill for 20 minutes 7. Seal the bag using the immersion method and cook for 45 minutes 8. Remove the balls from the bag 9. Melt butter over a medium-high heat and add the panko 10. Cook until golden brown. Warm the tomato sauce 11. Transfer the balls in a serving dish and top with tomato

sauce, panko and cheese 12. Garnish with chopped parsley and serve by piercing them with a toothpick Nutritional Info: Calories: 277 Carbs: 15g Protein: 16g Fat: 17g

Lemon Chicken Nuggets Cook time: 15 minutes Servings: 20 nuggets Ingredients: Paprika 1 lemon ¼ cup tapioca flour 2 eggs Black pepper to taste 2 lbs. boneless chicken 1 garlic clove ¼ cup water Coconut oil ¼ tsp. Salt Directions: 1. Chop the chicken into small sizes and add and toss with lemon and garlic. 2. Drizzle with water and refrigerate for 55 minutes or 1 hour. 3. Prepare your Sous-vide water bath to a temperature of 1960 F. 4. Carefully put the chopped refrigerated chicken in a zip lock bag and seal it. 5. Immerse the bag in the preheated water and cook for cook for 6 minutes. 6. Get a deep bowl, add and mix the tapioca, paprika, salt and pepper. 7. In a separate bowl, whisk the eggs. 8. Coat the egg with the flour and beat thoroughly. 9. Pour oil in a saucepan and fry the chicken for they turn golden brown. 10. Remove excess oil using pepper towel. 11. Serve and enjoy. Nutritional Info:

Calories: 48 Fats: 3g Carbs: 3g Protein: 3g.

Chicken Thighs with Herbs Cook Time: 3 hours Servings: 4 Ingredients: 1 lb. chicken thighs 1 cup extra virgin olive oil ¼ cup apple cider vinegar 3 crushed garlic cloves ½ cup lemon juice 1 tbsp. chopped basil 2 tbsps. chopped thyme 1 tbsp. chopped rosemary 1 tsp cayenne pepper 1 tsp salt Directions: 1. Clean the meat under cold running water and place in a large colander to drain. Set aside. 2. In a large bowl, combine olive oil with apple cider vinegar, garlic, lemon juice, basil, thyme, rosemary, salt, and cayenne pepper. 3. Submerge thighs into this mixture and refrigerate for 60 minutes. 4. Remove the thighs from the marinade and drain. 5. Place in a Ziploc bag and cook for 3 hours at 149 degrees F. Nutritional info: Calories: 356 Protein: 44.6g Carbs: 4.2g Fats: 16.6g

Artichoke Stuffed Chicken Cook Time: 3 hours Servings: 6 Ingredients: 2 lbs. chicken breasts ½ cup chopped baby spinach 8 crushed garlic cloves 10 artichoke hearts 1 tsp. salt ½ tsp. white pepper 1 cup chopped parsley 4 tbsps. olive oil Directions: 1. Combine artichoke, pepper, fresh parsley, and garlic in a food processor. Blend until completely smooth. Pulse again and gradually add oil until well incorporated. 2. Stuff each breast with equal amounts of artichoke mixture and chopped baby spinach. 3. Slowly fold the breast fillet back together and secure the edge with a wooden skewer. 4. Rub with salt and white pepper and transfer to separate Ziploc bags. 5. Seal the bags and cook in the sous vide for 3 hours at 149 degrees F. Nutritional info: Calories: 505 Protein: 53.2g Carbs: 30.5g Fats: 21.1g

Chicken Stew with Mushrooms Cook Time: 2 hours 7 minutes Servings: 2 Ingredients: 2 chicken thighs ½ cup fire-roasted tomatoes ½ cup chicken stock 1 tbsp tomato paste ½ cup button mushrooms 1 medium celery stalk 1 small carrot 1 small onion 1 tbsp. chopped basil 1 crushed garlic clove ½ tsp salt ¼ tsp black pepper 1 tbsp olive oil Directions: 1. Rinse the thighs and remove the skin. 2. Rub with salt and pepper. Set aside. Clean the vegetables. 3. Peel and chop the onion, slice the carrot, and chop the mushrooms. 4. Chop the celery stalk into half-inch long pieces. 5. Place the meat in a large Ziploc bag along with onion, carrot, mushrooms, celery stalk, and fire roasted tomatoes. 6. Cook in the sous vide for 2 hours at 150 degrees F. 7. Remove the chicken mix from the water bath then remove the bones. 8. Heat the oil in a sizable saucepan, and add garlic. 9. Briefly fry for about 2 minutes, stirring constantly. 10. Now add chicken along with cooked vegetables, and chicken stock. Cook for 5 minutes and serve. Nutritional info:

Calories: 242 Protein: 31.3g Carbs: 11.2g Fats: 7.8g

Turkey Salad with Cucumber Cook Time: 2 hours Servings: 3 Ingredients: 1 lb. boneless and skinless turkey breasts ½ cup chicken broth 2 minced garlic cloves 2 tbsps. olive oil 1 tsp. salt ¼ tsp. Cayenne pepper 2 bay leaves 1 chopped tomato 1 chopped red bell pepper 1 medium cucumber ½ tsp Italian seasoning Directions: 1. Cut the meat into half-inch thick slices and then into bite-sized pieces. 2. Rinse thoroughly and season with salt, and cayenne pepper. 3. Place in a large Ziploc along with chicken broth, garlic, and bay leaves. 4. Seal the bag and cook in the sous vide for 2 hours at 157 degrees F. 5. Remove from the water bath, remove and discard the bay leaves, and set aside. 6. Mix bell pepper, tomato, and cucumber in a large bowl. 7. Add turkey breast and season with Italian seasoning mix and olive oil. 8. Toss well to combine and serve immediately. Nutritional info: Calories: 415 Protein: 46.1g

Carbs: 9.2g Fats: 21.3g

Seafood Recipes Basil Shrimp Cook time: 20 minutes Servings: 4 Ingredients: 1 lb. shrimp Juice of 1 lemon 1 tbsp. chopped basil Salt to taste 1 tbsp. olive oil ½ tsp. dried rosemary ½ tsp. ground cumin Black pepper to taste. 2 minced garlic cloves Directions: 1. In a sous vide bag, mix the shrimp with the lemon juice and the other ingredients, seal the bag, submerge in the water bath and cook at 180 degrees F for 20 minutes. 2. Divide everything between plates and serve. Nutritional Info: Calories: 132 Fat: 9g Carbs: 5g Protein: 11g

Parsley Cod Cook time: 30 minutes Servings: 4 Ingredients: 1 lb. boneless cod fillets 1 tbsp. drained capers 1 tbsp. chopped parsley 1 cup heavy cream Salt to taste ½ tsp. turmeric powder Juice of 1 lime 1 tbsp. olive oil ½ tsp. garam masala ½ tsp. black pepper Directions: 1. In a sous vide bag, mix the cod with the capers, parsley and the other ingredients, toss gently, seal the bag, and cook in the water bath at 180 degrees F for 30 minutes. 2. Divide between plates and serve. Nutritional Info: Calories: 200 Fat: 12g Carbs: 6g Protein: 9g

Balsamic Sea Bass Cook time: 30 minutes Servings: 4 Ingredients: 1 lb. boneless sea bass fillets 2 tbsps. balsamic vinegar ¼ tsp. salt 1 cup kalamata olives 2 tbsps. olive oil 2 tbsps. minced garlic ¼ tsp. black pepper Directions: 1. In a sous vide bag, mix the sea bass with the vinegar, olives and the other ingredients, seal the bag, submerge in the water bath and cook at 180 degrees F for 30 minutes. 2. Divide everything between plates and serve. Nutritional Info: Calories: 200 Fat: 13g Carbs: 6g Protein: 11g

Salmon and Kale Cook time: 30 minutes Servings: 4 Ingredients: 1 lb. boneless salmon fillets 1 cup baby kale Juice of 1 lime 2 tbsps. avocado oil Salt to taste 1 tbsp. smoked paprika Black pepper to taste 2 minced garlic cloves 1 tbsp. chopped cilantro Directions: 1. In a sous vide bag, mix the salmon with the kale and the other ingredients, seal the bag and cook in the water bath at 180 degrees F for 30 minutes. 2. Transfer the mix to bowls and serve. Nutritional Info: Calories: 193 Fat: 7g Carbs: 6g Protein: 6g

Whole Red Snapper Cook time: 1 hour Servings: 2 Ingredients: 1 small red snapper 1 tsp. salt 1 tsp. pepper 4 crushed garlic cloves 2 sprigs rosemary 1 sliced lemon 2 tbsps. butter Directions: 1. Preheat the water bath to 1400 F and Season the fish all over with salt and pepper. 2. Fill the center of the fish with garlic, rosemary, half the lemon, and butter. 3. Seal into a bag and place it in a water bath. Cook 60 minutes. 4. Serve with remaining lemon wedges. Nutritional info: Calories: 800 Fat: 20.77 g Net Carbs: 4.58 g Protein: 140.29 g

Clams with White Wine and Artichoke Hearts Cook time: 5 minutes Servings: 4 Ingredients: 24 clams 1 cup marinated artichoke hearts Garlic cloves 2 tbsps. extra virgin olive oil Salt to taste 1 tbsp. cornstarch 1 cup veggie or fish stock 1 tbsp. white wine Parsley for garnish Directions: 1. Preheat your sous vide to 1330 F. Rinse the clams, slice the garlic, and cut the hearts in half. 2. Pour the stock and wine in a pot and heat it on high heat until it boils. 3. Place the clams in the boiling pot until they open. This should take around 2 minutes. 4. Remove the clams from the pot and allow it to cool for 15 minutes. 5. Place the cooled Ingredients in sous vide bag with the garlic and olive oil and place the bag in your preheated container for 3 minutes. 6. While the clams are cooking, heat a skillet over medium heat. 7. When the clams are cooked, transfer the liquid into the heated skillet. 8. Mix in the corn starch until the sauce thickens. 9. Add in the artichoke heart until they're warm. 10. Then mix in the clams for a few seconds before removing from heat. 11. Serve in bowls topped with parsley.

Nutritional info: Calories: 158 Fat: 10.3 g Carbs: 5.5 g Protein: 8.6 g

Cod Fillets with Fire-Roasted Tomatoes: Cook time: 45 minutes Servings: 4 Ingredients: 1 medium carrot 1 large onion 1 lb. cod fillets 1/3 cup fire-roasted tomatoes 2 garlic cloves 1½ cups water 3 tbsps. olive oil—extra-virgin ½ tsp. sea salt Directions: 1. Wash, peel, and finely grate the carrot. Chop the onion, tomato, and garlic. 2. Seal the Sous Vide bag and add it to the preheated water bath. Set the timer for 40 minutes. 3. Next, transfer from the bath to a heavy skillet with the water. 4. Bring to a boil and lower the heat, stirring constantly, for 5 additional minutes before serving. Nutritional info: Calories: 236 Fat: 11.6 g Carbs: 4.8 g Protein: 26.7 g

Salmon Teriyaki Cook time: 33 minutes Servings: 4 Ingredients: ¼ cup soy sauce 3 tbsps. sugar ¼ tsp. grated ginger 1 minced garlic clove 2 tbsps. mirin ¼ tsp. cornstarch 4 salmon fillets 2 tsps. olive oil ½ tsp. toasted sesame seeds 1 sliced green onion Directions: 1. Prepare and preheat your sous vide water bath at 126 degrees F. 2. Mix garlic, ginger, mirin, soy sauce, sugar, and cornstarch in a saucepan and cook, stirring for 1 minute. 3. Allow the teriyaki sauce to cool and pour it into a zipper lock bag. 4. Place the salmon fillets in the bag. 5. Seal the zipper lock bag using the water immersion method. 6. Immerse the bag in the water bath and cook for 30 minutes. 7. Once done, remove the fish from the sealed bag. 8. In a nonstick skillet, heat the vegetable oil and sear the fish for 1 minute per side. 9. Garnish with green onion and sesame seeds. 10. Serve warm. Nutritional info: Calories: 316 Fat: 13.5g Carbs: 14.6g

Protein: 22.5g

Butter Halibut Cook time: 30 minutes Servings: 2 Ingredients: 2 halibut fillets Black pepper to taste 1 tsp. chopped thyme Salt to taste 1 tsp. chopped dill 1 tsp. chopped parsley ½ tsp. lemon zest 3 tbsps. butter Directions: 1. 2. 3. 4. 5. 6.

Prepare and preheat your sous vide water bath at 126 degrees F. Add halibut and all other ingredients to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Immerse the bag in the water bath and cook for 30 minutes. Once done, remove the fish from the sealed bag. Serve warm.

Nutritional info: Calories: 275 Fat: 18.9g Carbs: 0.4g Protein: 30.2g

Seared Tuna Steaks Cook time: 40 minutes Servings: 4 Ingredients: 2 tuna steaks 1 tsp. kosher salt ¼ tsp. cayenne pepper 3 tbsps. divided olive oil 1 tsp. butter 1 tbsp. whole peppercorns Directions: 1. Preheat water to 105°F in a sous vide cooker or with an immersion circulator. 2. Season tuna steaks with salt and cayenne pepper and vacuum-seal with 1 tbsp. olive oil in a sous vide bag, or use a plastic zip-top freezer bag (remove as much air as possible from the bag before sealing. Submerge bag in water and cook for 30 minutes. 3. Remove tuna steaks from bag and blot dry with paper towels. Heat remaining 2 tbsps. olive oil and butter in a large nonstick skillet over medium-high heat. 4. Cook peppercorns until softened and beginning to pop, about 5 minutes. 5. Place tuna steaks in skillet and sear until browned on both sides. 6. Divide tuna steaks in half and serve with the peppercorns from the skillet. Enjoy! Nutritional Info: Calories: 359 Fat: 20g Protein: 42g Carbs: 0g

Crusted Tuna Fish Cook time: 25 minutes Servings: 4 Ingredients: 3 tbsps. all-purpose flour 3 tbsps. ground almonds ½ tbsp. butter 4 tuna fillets Marinade: ¼ tsp. chili powder ¼ tsp. salt ¼ tsp. black pepper 5 tbsps. vegetable oil 2 tsps. lemon juice Directions: 1. Preheat Sous Vide cooker to 132 degrees F. Combine the marinade ingredients in a Sous Vide bag. Add the tuna and vacuum seal. Submerge in a water bath and cook 25 minutes. 2. Remove the fish from Sous vide bag. Pat dry the fish. In a bowl, combine all-purpose flour and almonds. 3. Sprinkle with a pinch of salt. 4. Heat the butter in a large skillet. Coat the tuna with the flour-nut mixture and fry in butter until golden brown. 5. Serve warm. Nutritional Info: Calories: 324 Protein: 32g Carbs: 4g Fat: 12g

Sous Vide Lobster Cook time: 1 hour Servings: 4 Ingredients: 1 lb. lobster tail ¾ cup cubed butter 2 sprigs tarragon 1 sliced lime Salt, to taste Directions: 1. Preheat Sous Vide cooker to 134 degrees F. In a Sous Vide bag, combine lobster tail, cubed butter, tarragon, and salt. Vacuum seal the bag. 2. Submerge the bag in a water bath and cook 1 hour. 3. Remove the bag from the water bath. Open carefully, and transfer the lobster onto a plate. Drizzle the lobster tail with cooking/butter sauce. 4. Serve with lime wedges. Nutritional Info: Calories: 412 Protein: 21g Carbs: 2g Fat: 35g

Herbed Prawns Cook time: 25 minutes Servings: 4 Ingredients: Prawns: 12 large prawns 3 tbsps. olive oil 1 cup chopped basil ½ cup chopped parsley ½ cup chopped dill 1 sliced lemon 2 chopped chili peppers Pasta: 1 cup pine nuts ¾ cup basil ¾ cup parsley ¼ cup dill ¼ tsp. salt ½ cup olive oil 2 garlic cloves ¼ tsp. black pepper 1 lb. cooked spaghetti Directions: 1. Preheat Sous Vide cooker to 1340 F. 2. In a bowl, combine all ingredients. Toss to coat the prawns with olive oil and herbs. 3. Transfer the coated prawns into Sous Vide cooking bag, and top with lemon slices. Vacuum seal the bag. 4. Submerge the prawns into a water bath and cook the prawns 25 minutes. 5. While the prawns are cooking, make the pesto. In a food blender, blend pine nuts, basil, parsley, dill, and garlic until just smooth.

Set the blender to run on low and stream in the oil. Mix 2 minutes. 6. Toss the spaghetti with pesto. 7. Open the bag and spread the prawns over the spaghetti. 8. Serve. Nutritional Info: Calories: 193 Fat: 12g Carbs: 5g Protein: 18g

Swordfish Steak Cook time: 35 minutes Servings: 2 Ingredients: 2 pieces swordfish steaks 2 tbsps. extra virgin olive oil ½ tsp. salt Zest and juice of 2 lemons 4 sprigs fresh thyme ¼ tsp. black pepper Directions: 1. Prepare your Sous-Vide water bath using your immersion circulator and raise the temperature to 130-degrees Fahrenheit 2. Season the sword fish with pepper and salt and add to a zip bag 3. Add the olive oil, lemon juice, zest, thyme and seal using the immersion method 4. Submerge underwater and cook for 30 minutes 5. Remove the bag from the water and take out the sword fish 6. Pat it dry using a kitchen towel 7. Make sure to reserve the cooking liquid 8. Heat up your grill to 600-700 degrees Fahrenheit and add the sword fish, sear 2 minutes per side 9. Place the dish to your serving plate and allow it to rest for about 5 minutes 10. Divide the Swordfish amongst two serving plates and drizzle the reserved cooking liquid. Serve! Nutritional Info: Calories: 476 Carbs: 11g Protein: 32g Fat: 33g

Smoked Prawn Cook time: 15 minutes Servings: 2 Ingredients: 24 pieces of de-shelled small prawns 4 tbsps. extra-virgin olive oil Smoked salt Pepper as needed Directions: 1. Take a large-sized pot of water and heat to a temperature of 149degrees Fahrenheit using your Sous Vide immersion circulator 2. Add the prawns, olive oil, pepper and smoked salt in a heavy-duty plastic zipper bag 3. Seal it using the immersion method, and cook for 15 minutes 4. Once cooked, place the prawns in a hot pan and sear until they turn golden brown 5. Add some extra smoked salt to enhance the flavors. 6. Serve! Nutritional Info: Calories: 560 Carbs: 86g Protein: 25g Fat: 12g

Lime and Chili Mussels Cook time: 40 minutes Servings: 4 Ingredients: 1 lb. scrubbed mussels 1 tbsp. olive oil Juice of 1 lime ¼ tsp. salt 2 minced red chilies 1 tsp. turmeric powder ½ cup white wine ¼ tsp. black pepper Directions: 1. In a sous vide bag, combine the mussels with the oil, lime juice and the other ingredients, seal the bag, submerge in preheated water bath and cook at 170 degrees F for 40 minutes. 2. Divide the mussels into bowls and serve. Nutritional Info: Calories: 198 Fat: 7g Carbs: 6g Protein: 7g

Pesto Sea Bass Cook time: 35 minutes Servings: 4 Ingredients: ½ tsp. turmeric powder ½ tsp. chili powder ¼ tsp. salt 1 tbsp. chopped chives ¼ tsp. black pepper 1 lb. boneless sea bass fillets 2 tbsps. basil pesto 1 tbsp. olive oil Juice of 1 lime Directions: 1. In a sous vide bag, mix the fish with the pesto and the other ingredients, seal the bag and cook in the water oven at 180 degrees F for 35 minutes. 2. Divide the mix between plates and serve. Nutritional Info: Calories: 211 Fat: 13 g Carbs: 7 g Protein: 11 g

Chili Cod Cook time: 35 minutes Servings: 4 Ingredients: 1 tbsp. lime juice ½ tsp. dried rosemary ¼ tsp. black pepper 1 tbsp. olive oil ½ cup chicken stock ¼ tsp. salt 1 tbsp. chopped chives 1 lb. boneless cod fillets 1 chopped red chili pepper 1 tsp. chili powder 1 chopped red onion Directions: 1. In a large sous vide bag, mix the cod with the chili pepper, chili powder and the other ingredients, seal the bag and cook in the water oven at 180 degrees F for 35 minutes. 2. Divide the mix between plates and serve. Nutritional Info: Calories: 210 Fat: 9 g Carbs: 6 g Protein: 7 g

Sea Bass and Avocado Cook time: 40 minutes Servings: 4 Ingredients: Juice of 1 lime ½ tsp. dried rosemary ¼ tsp. salt ½ tsp. turmeric powder 1 tsp. sweet paprika ¼ tsp. black pepper 1 tbsp. olive oil 1 lb. boneless sea bass fillets 1 cup cubed avocado Directions: 1. In a sous vide bag, mix the sea bass with the oil, avocado and the other ingredients, seal the bag and cook in the water bath for 40 minutes at 180 degrees F. 2. Divide everything between plates and serve. Nutritional Info: Calories: 211 Fat: 8 g Carbs: 8 g Protein: 8 g

Italian Mackerel Cook time: 35 minutes Servings: 4 Ingredients: 1 lb. boneless mackerel fillets 4 chopped spring onions ¼ tsp. salt 1 tbsp. Italian seasoning ¼ tsp. black pepper Juice of 1 lime 2 chopped green chilies 1 tbsp. chopped rosemary Directions: 1. In a sous vide bag, mix the mackerel with the spring onions, seasoning and the other ingredients, seal the bag and cook in the water bath at 180 degrees F for 35 minutes. 2. Divide the mix between plates and serve. Nutritional Info: Calories: 210 Fat: 8g Carbs: 6 g Protein: 14g

Vegetable Recipes Beet Side Salad Cook time: 1 hour Servings: 4 Ingredients: 1 bunch chopped yellow beets 1 bunch chopped radishes 1 bunch chopped red beets 10 oz. rocket/arugula leaves Salt to taste 2½ tbsps. balsamic vinegar 2/3 cup toasted walnuts 2/3 cup Olive oil 1 pkg. stevia Black pepper to taste. Directions: 1. Combine the beets, some of the oil, pepper, and salt in the Sous Vide bags. 2. Toss and close the bag, removing the air. Place in a prepared cooker and water bath for 1 hour (1800 F). 3. In a mixing container, whisk the rest of the oil, vinegar, stevia, pepper, and salt. 4. When the beets are cooked, add all of the fixings in a mixing container. Serve and enjoy. Nutritional info: Calories: 188 Fat: 4 g Carbs: 2 g Protein: 5 g

Eggplant Parmesan Cook time: 63 minutes Servings: 2 Ingredients: 1 sliced eggplant 2 beaten eggs ¼ cup grated parmesan cheese 1 cup tomato sauce Salt to taste ½ cup breadcrumbs ⅓ cup all-purpose white flour 4 tbsps. olive oil Black pepper to taste Directions: 1. Prepare your Sous Vide water bath by attaching the immersion circulator and setting the temperature to 1830 F. 2. Place the eggplants on water, pinch with a fork and let them release their bitterness in the water for 10 minutes. 3. Drain, season with salt, pepper, and set aside. 4. Place and distribute the eggplant slices into 2-3 pouches, while these are lying flat. 5. Seal using the water displacement method or the vacuum sealer (while placing the pouch horizontally so that eggplants are not on top of each other). 6. Submerge into the water and let cook for 40 minutes. 7. In three separate small bowls, divide the beaten eggs, the breadcrumbs, and the flour. Season everything with salt and pepper. 8. Once the eggplants are cooked, dip each slice into the flour, then to the eggs and then to the breadcrumb mixture. 9. Heat the olive oil in a sizable pan (over medium heat) and place the breaded eggplant slices And Cook for 2-3 minutes on each side, or until golden brown.

10. Transfer the eggplants into a baking dish or Pyrex and pour over the tomato sauce and the grated mozzarella cheese. 11. Put in the oven and cook for 20 minutes (or until cheese is melted) Nutritional info: Calories: 669 Fat: 39.1 g Carbs: 66.5 g Protein: 15.5 g

Tasty Green Beans Cook time: 1 hour Servings: 4 Ingredients: 1 lb. trimmed green beans 2 oz. toasted hazelnuts ¼ tsp. salt 2 tbsps. melted ghee ¼ tsp. black pepper Juice of 1 tangerine Zest of 2 grated tangerines Directions: 1. 2. 3. 4.

Combine all of the fixings in a Ziploc-type baggie. Remove all of the air and seal. Set the Sous Vide cooker to 1850 F for 1 hour. When the beans are done, just serve and enjoy.

Nutritional info: Calories: 152 Fat: 2 g Carbs: 0 g Protein: 3 g

Poached Tomatoes Cook time: 30 minutes Servings: 3 Ingredients: 5 tbsps. olive oil 4 cups cherry tomatoes Salt to taste ½ tbsp. chopped Rosemary ½ tbsp. chopped Thyme Black pepper to taste Directions: 1. Set up the Sous Vide machine to 1310 F. 2. Add the ingredients into two separate Ziploc-type bags and season with the pepper and salt. 3. Release the air using the water displacement method and seal the bags. 4. Submerge into the cooker for 30 minutes. 5. When the time has elapsed, remove the bag and add the tomatoes to a serving bowl. Nutritional info: Calories: 180 Fat: 16 g Carbs: 4 g Protein: 34 g

Buttery Maple Carrots Cook time: 2 hours Servings: 6 Ingredients: 6 baby carrots 2 tbsps. maple syrup ¼ tsp. salt 4 tbsps. Melted butter ¼ tsp. black pepper Directions: 1. 2. 3. 4. 5. 6.

Prepare and preheat the sous vide water bath at 180 degrees F. Add carrots and all the ingredients to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Place the sealed bag in the sous vide bath and cook for 2 hours. Once done, transfer the carrots along with the sauce to a plate. Serve.

Nutritional info: Calories: 89 Fat: 7.7g Carbs: 5.3g Protein: 0.1g

Sesame Eggplant Cook time: 3 hours 5 minutes Servings: 2 Ingredients: 1 sliced eggplant ¼ cup Worcestershire sauce 2 tbsps. red wine 1 tbsp. soy sauce 1 tbsp. sugar Salt to taste. 1 tsp. sesame oil 2 tbsps. toasted sesame seeds 2 tbsps. sliced scallions Directions: 1. 2. 3. 4. 5. 6.

Prepare and preheat the sous vide water bath at 185 degrees F. Add sliced eggplant to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Place the sealed bag in the sous vide bath and cook for 3 hours. Once done, transfer the eggplant to a plate. Mix the remaining sauce ingredients except sesame seeds in a bowl and pour over the eggplant. 7. Spread the eggplant in a baking tray and broil for 5 minutes. 8. Garnish with toasted sesame seeds. 9. Serve. Nutritional info: Calories: 200 Fat: 7.2g Carbs: 29g Protein: 4.5g

Garlic Ratatouille Cook time: 2 hours Servings: 4 Ingredients: 2 tsps. red pepper flakes 1 sliced yellow bell pepper 1 sliced eggplant 1 sliced red bell pepper Salt to taste 3 sliced zucchinis 1 sliced onion ½ cup tomato puree 10 minced garlic cloves 5 tbsps. avocado oil 5 sprigs chopped basil Directions: 1. 2. 3. 4. 5. 6.

Prepare and preheat the sous vide water bath at 185 degrees F. Add veggies and all the ingredients to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Place the sealed bag in the sous vide bath and cook for 2 hours. Once done, transfer the veggies along with the sauce to a plate. Serve.

Nutritional info: Calories: 264 Fat: 18.6g Carbs: 22.4g Protein: 5.3g

Garlic Broccoli Cook time: 20 minutes Servings: 2 Ingredients: 1 broccoli head, cut into florets 3 garlic cloves ¼ cup olive oil Salt to taste 1 tsp. dried rosemary Black pepper to taste Directions: 1. 2. 3. 4.

Prepare and preheat the sous vide water bath at 194 degrees F. Add broccoli and all the ingredients to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Place the sealed bag in the sous vide bath and cook for 20 minutes. 5. Once done, transfer the broccoli along with the sauce to a plate. 6. Serve. Nutritional info: Calories: 240 Fat: 25.5g Carbs: 4.9g Protein: 1.6g

Butter-Glazed Sweet Potatoes Cook time: 1 hour Servings: 4 Ingredients: 1 lb. halved sweet potatoes 2 tbsps. butter 1 tbsp. olive oil 1 tbsp. minced thyme 2 tsps. salt 1 tsp. black pepper Directions: 1. 2. 3. 4. 5. 6.

Prepare and preheat the sous vide water bath at 190 degrees F. Add potatoes and all the ingredients to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Place the sealed bag in the sous vide bath and cook for 1 hour. Once done, transfer the potatoes along with the sauce to a plate. Serve.

Nutritional info: Calories: 198 Fat: 9.5g Carbs: 12.4g Protein: 1.7g

Bacon Asparagus Cook time: 45 minutes Servings: 2 Ingredients: ½ lb. chopped asparagus Black pepper to taste 2 cooked and chopped bacon slices Salt to taste 2 tbsps. honey 1 tsp. lemon juice Directions: 1. 2. 3. 4.

Prepare and preheat the sous vide water bath at 190 degrees F. Add asparagus and all the ingredients to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Place the sealed bag in the sous vide bath and cook for 45 minutes. 5. Once done, transfer the asparagus to a plate. 6. Serve. Nutritional info: Calories: 190 Fat: 8.1g Carbs: 22.1g Protein: 8.6g

Cilantro Hot Artichokes Cook time: 30 minutes Servings: 4 Ingredients: ½ cup canned artichoke hearts 2 minced red chilies Black pepper to taste ½ tsp. hot paprika ½ tsp. crushed red pepper flakes 1 tbsp. chopped cilantro Salt to taste 2 tbsps. olive oil 2 tbsps. balsamic vinegar Directions: 1. In a large sous vide bag, mix the artichoke hearts with the chilies and the other ingredients, seal the bag, cook in the water bath at 170 degrees F for 30 minutes 2. Divide the mix between plates and serve. Nutritional Info: Calories: 141 Fat: 1.5 g Carbs: 1.2 g Protein: 7.3 g

Coconut Cabbage Cook time: 30 minutes Servings: 4 Ingredients: ½ cup coconut cream Juice of ½ lime Salt to taste 1 lb. red cabbage Black pepper to taste. 2 tbsps. balsamic vinegar 1 tsp. dried rosemary 2 tbsps. chopped cilantro Directions: 1. In a large sous vide bag, mix the cabbage with the cream, lime juice and the other ingredients, seal the bag, cook in the water oven at 170 degrees F for 30 minutes 2. Divide the mix between plates and serve. Nutritional Info: Calories: 118 Fat: 8 g Carbs: 1 g Protein: 5 g

Butter Radish Cook Time: 45 minutes Servings: 4 Ingredients: 1 lb. halved radish 3 tbsps. unsalted butter 1 tsp. sea salt ½ tsp. black pepper Directions: 1. Prepare the Sous Vide water bath using your immersion circulator and raise the temperature to 180-degrees Fahrenheit 2. Put all the listed ingredients into a medium-sized zip bag 3. Seal using the immersion method and allow it to cook underwater for about 45 minutes 4. Once done, remove the bag and transfer the contents to a platter 5. Serve! Nutritional Info: Calories: 248 Carbs: 56g Protein: 1g Fat: 1g

Fried Tofu in Peanut Sauce Cook time: 1 hour 45 minutes Servings 3 Ingredients: 16 oz. chopped firm tofu 1 tbsp. peanut oil Celery salt to taste 2 minced garlic cloves Black pepper to taste 1 tsp. curry powder Peanut Sauce: 2 tbsps. peanut butter 4 tbsps. soymilk 1 tbsp. soy sauce Salt to taste ½ tsp. chili powder ½ tsp. mustard seeds ½ tsp. celery seeds Directions: 1. Preheat a sous vide water bath to 183 degrees F. 2. Add tofu, 1 tbsp. of peanut oil, garlic, salt, black pepper, and curry powder to cooking pouches; seal tightly. 3. Submerge the cooking pouches in the water bath; cook for 1 hour 30 minutes; reserve cooking liquids. 4. Heat a cast-iron pan over a moderately high heat; fry tofu slices for 10 minutes or until they are lightly browned on both sides. 5. In a saucepan, simmer peanut butter, soymilk, soy sauce, chili powder, mustard seeds, and celery seeds for 5 minutes. 6. Add the reserved tofu and sprinkle with salt to taste. Serve warm. Nutritional Info: Calories: 235

Fat: 5 g Carbs: 7 g Protein: 7 g

Tofu Delight Cook time: 1 hour Servings: 8 Ingredients: 1 cup vegetable broth 2 tbsps. tomato paste 1 tbsp. grated ginger 1 tbsp. rice wine 1 tbsp. rice wine vinegar 1 tbsp. agave nectar 2 tsps. Sriracha sauce 3 minced garlic cloves 2 boxes cubed tofu Directions: 1. Prepare your Sous Vide water bath using your immersion circulator and raise the temperature to 185ºF. 2. Take a medium bowl and add all the listed ingredients except the tofu. 3. Mix well. 4. Transfer the mixture to a heavy-duty resealable zipper bag and top with the tofu. 5. Seal it up using the immersion method. Cook for 1 hour. 6. Pour the contents into a serving bowl 7. Serve! Nutritional Info: Calories: 206 Carbs: 28 g Fat: 6 g Protein: 10 g

Asparagus Vinaigrett Cook time: 15 minutes Servings: 2 Ingredients: 1 Bunch large asparagus Salt and pepper as needed ¼ cup extra-virgin olive oil 1 tsp. Dijon mustard Salt to taste 1 tsp. red wine vinegar Black pepper to taste 1 hard-boiled, chopped egg Chopped parsley Directions: 1. Prepare the Sous Vide water bath using your immersion circulator and increase the temperature to 185-degrees Fahrenheit 2. Slice up the fibrous bottom of the asparagus and discard it 3. Peel the bottom three-quarters of the stalks and place them, in a single layer, in a zip bag 4. Season with salt and pepper and seal using the immersion method and cook for 15 minutes 5. For the vinaigrette, put the olive oil, vinegar and Dijon mustard in a bowl and mix them well 6. Season with salt and transfer to a mason jar. Seal tightly and shake until emulsified 7. Remove the bag and transfer to an ice bath 8. Discard the cooking liquid and serve with a topping of egg, parsley, and the vinaigrette Nutritional Info: Calories: 139 Carbs: 9g Protein: 5g

Fat: 10g

Lime Fennel Cook time: 25 minutes Servings: 4 Ingredients: 2 sliced fennel bulbs Juice of 1 lime Salt to taste 1 tbsp. grated lime zest 2 tbsps. avocado oil ½ tsp. ground coriander Black pepper to taste 1 tsp. chili powder 1 tbsp. chopped rosemary Directions: 1. In a sous vide bag, mix the fennel with the lime juice, zest and the other ingredients, seal the bag, cook in the water bath at 167 degrees F for 25 minutes 2. Divide the mix between plates and serve. Nutritional Info: Calories: 41 Fat: 1.4 g Carbs: 0.5 g Protein: 2.3 g

Lemon Okra Cook time: 35 minutes Servings: 4 Ingredients: 2 cups okra Juice of 1 lemon ¼ tsp. salt 2 tbsps. balsamic vinegar 1 tbsp. olive oil ¼ tsp. black pepper 1 cup crushed tomatoes 1 bunch chopped parsley 2 crushed garlic cloves Directions: 1. In a sous vide bag, mix the okra with the lemon juice, vinegar and the other ingredients, seal the bag, cook in the water oven at 160 degrees F for 35 minutes 2. Divide the mix between plates and serve. Nutritional Info: Calories: 94 Fat: 4 g Carbs: 6 g Protein: 3 g

Spinach and Mushroom Quiche Cook time: 40 minutes Servings: 2 Ingredients: 1 cup Cremini mushrooms 1 cup Fresh spinach 2 beaten eggs 2 tbsps. whole milk 1 minced garlic clove ¼ cup grated parmesan cheese 1 tbsp. butter ½ tsp salt Directions: 1. Clean the mushrooms under cold running water and thinly slice them. Set aside. 2. Wash the spinach thoroughly and roughly chop it. 3. In a large Ziploc bag, place mushrooms, spinach, milk, garlic, and salt. 4. Seal the bag and cook in the sous vide for 40 minutes at 140 degrees F. 5. Put the butter in a sizable saucepan to melt over medium-high heat. 6. Remove the vegetable mixture from the bag and add it to a saucepan. Cook for 1 minute, and then add beaten eggs. 7. Stir well until incorporated and cook until eggs are set. 8. Just before removing from the heat, sprinkle with grated cheese. Serve warm. Nutritional info: Calories: 283 Protein: 21.4g Carbs: 6.3g

Fats: 19.9g

Tomato Stuffed Mushrooms Cook time: 52minutes Servings: 4 Ingredients: 2 lbs. Cremini mushrooms 1 chopped yellow bell pepper 2 chopped tomatoes 2 chopped spring onions 1¾ cups lean ground beef 3 tbsps. olive oil 1 tsp. salt Directions: 1. 2. 3. 4. 5.

Steam the mushrooms and place the caps aside. Chop up the mushroom stems and set aside. Heat olive oil in a large skillet. Add onions and sauté for 2 minutes. Add beef, mushrooms stem, tomatoes, salt, and cook for 5 more minutes, stirring constantly. 6. Place the mushroom caps on a working surface and drizzle with oil. 7. Scoop the beef mixture into each cap and place in a large Ziploc bag. 8. Cook in the sous vide for 45 minutes at 141 degrees F. Nutritional info: Calories: 191 Protein: 23.9g Carbs: 14.8g Fats: 4g

Dessert Recipes Apple Pie Cook time: 30 minutes Servings: 8 Ingredients: 1 lb. cubed apples 6 oz. Puff Pastry 1 whisked egg yolk 4 tbsps. Sugar 2 tbsp. Lemon juice 1 tbsp. Cornstarch 1 tsp. ground ginger 2 tbsps. melted butter ¼ tsp. Nutmeg ¼ tsp. Cinnamon Directions: 1. Preheat your oven to 365 degrees F. Roll the pastry into a circle. Brush it with the butter and place in the oven. Cook for 15 minutes. 2. Combine all the remaining ingredients in a Ziploc bag. Seal and immerse in water at 180 degrees F. 3. Cook for 45 minutes. Top the cooked pie crust with the apple mixture. Return to the oven and cook for 15 more minutes. Nutritional info: Calories: 205 Protein: 2g Carbs: 24g Fats: 11g

Lemony Muffins Cook time: 3 hours 30 minutes Servings: 6 Ingredients: 2 eggs 1 cup Flour 4 tbsps. Sugar 1 tbsp. lemon juice 1 tbsp. lemon zest ⅓ cup heavy cream 1 tsp. baking soda ½ cup butter Directions: 1. Beat the eggs and sugar until creamy. Gradually beat in the remaining ingredients. Divide the batter between 6 mason jars. 2. Preheat the water to 190 degrees F. Seal the jars and immerse them in the water. Cook for 3½ hours. 3. Let cool before serving. Nutritional info: Calories: 303 Protein: 6g Carbs: 23g Fats: 21g

Raspberry Mousse Cook time: 1 hour Servings: 6 Ingredients: 1 cup raspberries 1 cup milk 1 cup cream cheese 2 tbsps. cornstarch ½ cup sugar 1 tbsp. flour 1 tsp ground Ginger 1 tbsp. cocoa powder Directions: 1. 2. 3. 4.

Preheat the water to 170 degrees F. Add all of the items in a blender. Blend until smooth and pale. Divide between 6 small jars. Seal the jars and submerge in the water. Cook for 1 hour. Serve chilled.

Nutritional info: Calories: 216 Protein: 5g Carbs: 22g Fats: 13g

Carrot Muffins Cook time: 3 hours Servings: 10 Ingredients: 1 cup flour 3 eggs ½ cup butter ¼ cup heavy cream 2 grated carrots 1 tsp. lemon juice 1 tbsp. coconut flour ¼ tsp. Salt ½ tsp. baking soda Directions: 1. Whisk the wet ingredients in one bowl and combine the dry ones in another. 2. Gently combine the two mixtures together. 3. Set your Sous Vide to 195 degrees F. 4. Divide the mixture between 5 mason jars (Do not fill more than halfway. Use more jars if needed). 5. Seal and immerse in the water. Cook for 3 hours. Cut into halves and serve. Nutritional info: Calories: 173 Protein: 4g Carbs: 11g Fats: 12g

Strawberry Compote Cook time: 15 minutes Serving: 2 Ingredients: 200g sliced strawberries 4 tbsps. icing sugar 2 tsps. vinegar 2 tsp. lemon juice Directions: 1. Prepare your water bath to a temperature of 182° Fahrenheit 2. Take a bowl and add your sugar, lemon juice, balsamic vinegar and the sliced strawberries 3. Add them to your heavy-duty zip bag and seal it up using the water immersion method 4. Cook it for 15 minutes under water 5. Once done, take it out and serve with some ice cream or yogurt as a fine toping Nutritional Info: Calories: 152 Fat: 1g Carbs: 8 g Protein: 2g

Chocolate Chili Cake Cook time: 1 hour 15 minutes Servings: 6 Ingredients: 4 large eggs 4oz. unsalted butter 2 tbsps. cocoa powder ½ lb. chocolate chips ½ tsp. chili powder ¼ cup brown sugar Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Preheat the Sous Vide cooker to 115ºF. Place the chocolate chips, and butter into Sous Vide bag. Submerge in water and cook 15 minutes. Remove the bag and set the cooker to 170ºF. Prepare 6 4oz. Mason jars by coating with cooking spray. Beat the eggs with brown sugar until fluffy. Stir in the chocolate, cocoa powder, and chili powder. Divide the mixture between prepared mason jars and apply the lid on finger tight only. 9. Tranfer the jars in a water bath for 1 hour. 10. Remove the jars and place onto wire rack to cool completely. 11. Invert the cake onto a plate. 12. Serve with raspberry ice cream. Nutritional Info: Calories: 420.5 Carbs: 29.8 g Fats: 30.1 g Protein: 7.6 g

Sous Vide Classic Creamy Eggnog Cook time: 1 hour Servings: 8 Ingredients: 6 large whole eggs 1-quart whole milk 1 cup heavy cream ½ cup bourbon ½ cup brandy ½ cup ultrafine sugar 1 tsp. vanilla bean paste ½ tsp. ground nutmeg ½ tsp. ground cinnamon ¼ tsp. salt Directions: 1. Adjust the Sous Vide water bath with the immersion circulator and set the temp. to 144-degrees Fahrenheit. 2. Add all the listed ingredients to a blender and puree, pour the mixture to a zip bag 3. Use the immersion method to seal 4. Submerge underwater and cook for 1 hour, making sure to agitate a bit 5. Transfer the bag to an ice bath 6. Serve chilled and add a bit of bourbon if you desire. Nutritional Info: Calories: 433 Carbs: 34g Protein: 8g Fat: 30g

Greek Yogurt Cook time: 24 hours Servings: 4 Ingredients: 4 cups whole milk 3 tbsps. plain yogurt with live active cultures Directions: 1. In a large saucepan over low heat, warm milk to 185°F, stirring occasionally to prevent scalding. 2. Take away the milk from heat and let cool to 100°F to 110°F (use a cold-water or ice-water bath to speed milk cooling if desired, but watch milk temperature closely. Meanwhile, preheat water to 115°F in a sous vide cooker or with an immersion circulator. 3. Whisk plain yogurt into milk then pour into a large canning jar and screw on lid. 4. Submerge jar in water bath and incubate for 24 hours. 5. Cover the sieve with a double layer of cheesecloth. Pour yogurt into strainer and let stand until whey is drained and yogurt is thickened, about 4 hours. 6. Spoon yogurt into 4 small canning jars and refrigerate until chilled through before serving. 7. Stored in the covered jars, yogurt will keep in the refrigerator for up to one month. Enjoy! Nutritional Info: Calories: 160 Fat: 3g Protein: 23g Carbs: 9g

Vanilla Ice Cream Cook time: 1 hour Serves: 4 Ingredients: 2 cups half-and-half ½ cup sugar 6 egg yolks 1 tsp. vanilla Directions: 1. Preheat the water bath to 1800 F. 2. Whisk together all ingredients. Pour into bag and seal. Place in a water bath and cook 1 hour. 3. After 1 hour, pass the ice cream base through a strainer to remove any clumps. Transfer to the refrigerator and cool completely. 4. Churn in an ice cream machine according to machine instructions. Freeze. Nutritional info: Calories: 291 Fat: 20.68 g Carbs: 18.72 g Protein: 7.63 g

Blueberry Cheesecake Cook time: 1 hour 33 minutes Servings: 4 Ingredients: Cheesecake: 8 oz. softened cream cheese 1/3 cup sugar 1½ eggs 2/3 cup almond milk 2 tsps. vanilla extract ¼ tsp. salt Topping: 1 cup chopped blueberries 1 tbsp. sugar ½ tbsp. lemon juice ¼ tsp. salt Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Prepare and preheat the sous vide water bath at 176 degrees F. Beat all the ingredients for cheesecake in a mixing bowl. Divide the cheesecake mixture into 4 small canning jars. Seal each jar with the lid. Place the canning jars in the water bath. Cover the bath with a lid and cook for 90 minutes. When cooked, remove the canning jars from the water bath. Refrigerate the sous vide cheesecake for 4 hours. Prepare the blueberry topping by mixing all its ingredients in a cooking pot. 10. Cook the blueberries, stirring gently for 3 minutes on a simmer. 11. Allow the blueberries to cool and divide on top of the cheesecake. 12. Serve.

Nutritional info: Calories: 403 Fat: 24.1g Carbs: 26.1g Protein: 6.6g

Peanut Butter Popsicle Cook time: 1 hour 30 minutes Servings: 16 Ingredients: Candied Peanuts: 1 cup peanuts ¼ cup honey 2 tbsps. melted butter 1 tsp. salt Custard: 1-quart heavy cream 8 eggs 1 cup sugar 2 tbsps. vanilla paste ½ cup honey 6 tbsps. peanut butter Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Toss peanuts with all the ingredients in a baking pan. Roast the peanuts for 30 minutes at 350 degrees F. Chop the candied peanuts using a sharp knife. Prepare and preheat the sous vide water bath at 181 degrees F. Add all the custard ingredients and 2 tbsps. candied peanuts to a zipper lock bag. Seal the zipper lock bag using the water immersion method. Immerse the sealed bag in the water bath. Cover the bath with a lid and cook for 1 hour. Once done, allow the popsicle mixture to cool down. 10. Divide the mixture into popsicle molds and drizzle peanuts on top. 11. Freeze the popsicles for 4 hours. 12. Serve.

Nutritional info: Calories: 231 Fat: 12.1g Carbs: 26.5g Protein: 6.7g

Sous Vide Creme Bruleé Cook time: 1 hour 30 minutes Servings: 4 Ingredients: 2 cups heavy whipping cream 4 egg yolks ¼ tsp. salt 1/3 cup sugar Directions: 1. Set your immersion circulator to 1900 F. 2. Bring the heavy cream in a pot boil lightly and remove from heat. 3. Beat the eggs, and slowly add the sugar and salt. Add the cream and mix well. 4. Pour the mixture evenly into 4 ramekins and place ramekins inside a vacuum-sealed bag. 5. Seal the bag and place a flat at the bottom of the water bath. Cook for 90 minutes. 6. Remove the contents from the water bath and allow it to cool overnight in the refrigerator. 7. Remove from the refrigerator and sprinkle each ramekin with a light coating of sugar. 8. Heat your broiler to high and cook until the top has caramelized. Or use a blow torch to caramelize the sugar. Serve warm. Nutritional info: Calories: 375 Fat: 12.4 g Carbs: 60.4 g Protein: 6.2 g

Lemon Curd Pie Cook time: 45 minutes Servings: 8 Ingredients: 1 prepared pie crust ¼ cup melted butter Juice of 4 lemons 6 egg yolks 1 cup of sugar Whipped cream for serving Directions: 1. Preheat the water bath to 1800 F. 2. Whisk together sugar, butter, and lemon juice, then whisk in egg yolks. 3. Pour mixture into a bag and seal. 4. Transfer the bag in the water bath and cook 45 minutes. 5. Pour curd into prepared pie crust. Cover with plastic wrap. Transfer to the refrigerator and cool overnight. 6. Top chilled pie generously with whipped cream and serve. Nutritional info: Calories: 246 Fat: 15.28 g Carbs: 24.g Protein: 3.51 g

Vanilla Cake with Chocolate Frosting Cook time: 3 hours Servings: 2 Ingredients: Cake mixes 50 grams butter Granulated sugar Cocoa powder Directions: 1. Pour the cake mix into a jar and set in a water bath for 3 hours at 90 Cups 2. Whisk together butter, cocoa powder and butter to make the topping. Refrigerate. 3. When the cake is ready, top with the chocolate mixture and serve. Nutritional info: Calories: 234 Fat: 10 g Carbs: 23 g Protein: 19 g

Cinnamon Apples Cook time: 40 minutes Servings: 4 Ingredients: 1 lb. apples 1 tsp. cinnamon powder ½ tsp. ground nutmeg 3 tbsps. sugar Directions: 1. In a sous vide bag, combine the apples with the cinnamon and the other ingredients, seal the bag, submerge it in the preheated water oven and cook at 176 degrees F for 40 minutes. 2. Divide the mix into bowls and serve them as a dessert. Nutritional Info: Calories: 177 Fat: 3 g Carbs: 8 g Protein: 3 g

Avocado Cream Cook time: 20 minutes Servings: 6 Ingredients: 2 tbsps. water ½ tbsp. lemon juice 2 tbsps. sugar ½ cup heavy cream 1 tsp. gelatin 8 oz. cream cheese 1 cup mashed avocado Directions: 1. Combine the cream cheese with the avocado and the other ingredients in food processor and pulse well. 2. Divide this into 6 ramekins, cover with tin foil. introduce them all in your water oven, add water to cover the ramekins halfway and cook the pie at 183 degrees F for 20 minutes 3. Keep the cream in the fridge for 2 hours before serving. Nutritional Info: Calories: 234 Fat: 3 g Carbs: 6 g Protein: 7 g

Almond Blueberries Ramekins Cook time: 20 minutes Servings: 4 Ingredients: 2 cups almond milk 1 tsp. vanilla extract ½ tsp. ground nutmeg 2 tbsps. sugar 2 cups blueberries 2 tbsps. chopped walnuts Directions: 1. Mix the milk with the blueberries and the other ingredients in a sizable bowl. 2. Whisk well, divide into ramekins, put them in the water bath, add water to cover the ramekins halfway and cook at 170 degrees F for 20 minutes. 3. Cool the mix down before serving. Nutritional Info: Calories: 210 Fat: 3 g Carbs: 6 g Protein: 7 g

Pears Jam Cook time: 1 hour Servings: 8 Ingredients: 2 lbs. cubed pears 1 cup water 3 tbsps. sugar ½ tsp. ground nutmeg ½ tsp. vanilla extract 1 tbsp. cinnamon powder Directions: 1. In a sous vide bag, combine the pears with the water, sugar and the other ingredients, toss, seal the bag, submerge in the preheated water oven and cook at 183 degrees F for 1 hour. 2. Transfer the jam to a large bowl, blend it a bit using an immersion blender, divide into smaller bowls and serve cold. Nutritional Info: Calories: 140 Fat: 0 g Carbs: 7 g Protein: 4 g

Quinoa Pudding Cook time: 20 minutes Servings: 4 Ingredients: 2 tbsps. honey ½ tsp. ginger powder 1 tsp. cinnamon powder 1 cup quinoa 2 cups almond milk 2 tbsps. sugar Directions: 1. In a sous vide bag, mix the quinoa with the sugar, honey and the other ingredients, seal the bag, submerge in the water bath, cook at 180-degree F for 20 minutes 2. Divide the pudding into bowls and serve. Nutritional Info: Calories: 172 Fat: 4 g Carbs: 4 g Protein: 5 g

Blueberry and Lemon Compote Cook time: 60 minutes Servings: 4 Ingredients: ½ cup sugar 1 tbsp. squeezed lemon juice 1 tbsp. lemon zest 1 tbsp. cornstarch 1 lb. blueberries Directions: 1. Prepare your Sous Vide water bath by dipping the immersion circulator and increasing the temperature to 180F 2. Take a medium-sized bowl and whisk in sugar, lemon zest, lemon juice, and cornstarch 3. Mix well and add blueberries, toss to coat the berries 4. Transfer the whole to a zip bag and seal using the immersion method 5. Cook for 1 hour 6. Remove the bag and transfer to your serving dish 7. Enjoy! Nutritional info: Calories: 182 Carbs: 47g Protein: 1g Fat: 1g

Conclusion Thank you for reading this cookbook. Sous Vide is an artful skill that is worth trying. If it is your first time, don't mind failing on the results you want to achieve. You will definitely get better while gaining experience with this cookbook! The key is patience, the right information and consistency. Sous vide method is all about the simplicity through perfect texture and the exquisite aroma of your food. It is my deepest desire to create a cookbook that will transform your everyday recipe into a rich heavenly meal that will gather your family around the table and create some precious memories. A collection of easy meals, come in a whole new form in perfection of preparation, excellent taste and mouthwatering aromas. This cookbook offers various combinations for every occasion. You will get breakfast recipes, meat collection (beef, pork, and lamb), poultry, veggies, seafood and tasty desserts. You will no longer fear cooking for your loved ones. Sous vide will give you the same perfectly cooked meal every single time. Cooking is about family and food is all about eating healthy. The healthier and tastier your meal is, the happier your life will be. Dishes included in this sous vide cookbook are simple, delicious and gives you so many options that you’ll be preparing them for years to come.