EGGPLANT WALNUT PATE BY DR ANDREW WEIL
from his website. He writes, "Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers."
Provided by Sarah Chana
Categories Spreads
Time 55m
Yield 1 small loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
- While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
- Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
- Add the ground walnuts and allspice, and process until smooth.
- Season to taste with the salt, and hot pepper sauce.
- Spoon into a small loaf dish and chill several hours or until firm.
Nutrition Facts : Calories 1028.8, Fat 90.9, SaturatedFat 9.2, Sodium 15.3, Carbohydrate 50.1, Fiber 26.7, Sugar 16.1, Protein 23.8
QUINOA PUDDING BY DR. ANDREW WEIL
From "Eight Weeks to Optimal Health". I haven't tried it yet but want to post it for safekeeping. Dr Weil says: Here is an unusual, healthy dessert made from the staple grain-like seed of the high Andes, now available in specialty food shops and health-food stores.
Provided by Chef Tweaker
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes.
- Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste.
- Simmer, covered, for 15 minutes.
- Remove from heat and stir in the vanilla extract.
- Chill. Serve plain, or with berries or sliced banana or a little maple syrup if you want it sweeter.
Nutrition Facts : Calories 538, Fat 20.4, SaturatedFat 2.7, Sodium 246.1, Carbohydrate 82.4, Fiber 7.1, Sugar 37.1, Protein 12.7
DR. ANDREW WEIL'S GRILLED OR BROILED SALMON
This recipe is based on one from Dr. Andrew Weil's book, 8 Weeks to Optimum Health. Use wild salmon for optimum health benefits as it tastes better and is more nutritious, and eating it does not have the environmental impact of eating farmed salmon, nor the health risks associated with it. Cook time doesn't include the 1-3 hours marinating time in the 'fridge. This makes a great meal with rice and a cooked vegetable or salad.
Provided by mersaydees
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients.
- Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
- Prepare the grill or preheat the broiler to high heat.
- Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
- Serve at once, with lemon wedges if desired.
Nutrition Facts : Calories 520, Fat 14.1, SaturatedFat 2.6, Cholesterol 146.3, Sodium 2252, Carbohydrate 9.1, Fiber 0.3, Sugar 4, Protein 69.4
ROBUST BEET SALAD BY DR ANDREW WEIL
Found this online. My crowd is big on beets and big on things with a hot kick. This looks very promising. Hope to try it soon. If you don't like to boil beets, you can surely roast them instead (yum), or, if in a pinch for time, use canned beets.
Provided by Sarah Chana
Categories Vegetable
Time 53m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
- Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
- Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
- This salad will keep for a week in the refrigerator.
Nutrition Facts : Calories 83.8, Fat 1.4, SaturatedFat 0.2, Sodium 89.8, Carbohydrate 17.1, Fiber 2.5, Sugar 14, Protein 2.1
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