From Dr. Weil - Jan. 2nd
All the following recipes are from Dr. Weil. I know that we all appreciate his recipes
which will help us lead a healthier life in the New Year.
Salmon Frittata
1 Serving
This simple omelet or frittata is a great way to incorporate some healthy omega-3's into your breakfast or lunch. It's even better if you use omega-3 enriched eggs. This recipe also works with either two whole eggs or four egg whites. This is a perfect meal for a low carbohydrate diet.
Ingredients:
1 egg
1 egg white
1/2 cup (about 3 oz) cooked or canned salmon
1 tbsp Parmesan cheese
1 tbsp salsa
Instructions:
In a medium bowl, stir the egg and egg white together to blend. Chop or mash the salmon so and combine it with the eggs. Add the cheese and salsa and pour the mixture into a small, lightly oiled non-stick skillet. Cook over medium heat for 2 - 3 minutes until set. You can then turn the frittata over (don't worry if it breaks up) or put the skillet in a hot oven for 2 minutes to set the top.
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Salsa Rice
1 Serving
This is a very easy way to season basmati or brown rice. You can use it for already cooked rice, or cook the rice from scratch. Pick your favorite all-natural salsa and experiment with different types of salsa. There are lots of new and interesting ones on the market.
Ingredients:
1/2 cup cooked rice (basmati or brown)
2 tbsp salsa
Instructions:
Just mix the salsa into the rice.
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Roasted Cauliflower
Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables.
Makes 4 servings, 1 ½ cups each
Ingredients:
8 cups bite-size cauliflower florets (about 1 head), sliced
2 tablespoons extra-virgin olive oil
½ teaspoon salt, or to taste
Freshly ground pepper to taste
Lemon wedges (optional)
Instructions
Preheat oven to 450°F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.
Green Cabbage and Mushrooms
Ingredients:
1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock
1 tablespoon quality extra-virgin olive oil
1 medium onion, diced
1/2 pound mushrooms (shiitake or oyster, if possible)
1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water
1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried
1/2 teaspoon paprika
Salt and black pepper to taste
Instructions:
1. In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover.
2. While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well. Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt, and pepper.
Roasted Red Peppers, White Beans and Pesto
2 Servings
This is a quick pantry dish with intense flavors.
Ingredients:
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto
Instructions:
1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.
2. Stir in pesto and serve.
Chinese Green Bean Salad
4 Servings
This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color. Ginger root, one of the main flavors in this salad, is actually a rhizome, an underground stem of a tropical plant, Zingiber officinale, which is well known for its anti-inflammatory properties and as a treatment for nausea. You can use ginger in many forms and reap its benefits. Look for other recipes that use crystallized ginger, the dried powder, the fresh form (used here) or even ginger tea.
Ingredients:
1 pound fresh green beans, organic if possible
1 tablespoon finely chopped fresh ginger root
1 cup slivered red onion
Dressing:
4 teaspoons dry mustard powder
1 tablespoon cold water
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice or cider vinegar
2 teaspoons dark-roasted sesame oil
Instructions:
1. Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
2. Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well.
3. Mix the dressing ingredients in a small bowl with a whisk until well blended.
4. Toss the green beans with the ginger root, red onion and dressing. Serve immediately.
Hi, The topic that you have discussed in the post is really amazing, I think now I have a strong hold over the topic after going through the post. I will surely come back for more information.
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I am somewhat confused with your comment, written on the Recipe 'page'. Exactly which
'post' of which you are referring? Maggie
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