Quick, Nutritious Recipes from Dr. Weil | Vionic Shoes

Dr. Weil’s latest Cookbook, Fast Food, Good Food, features some of his all-time favorite go-to recipes. Requiring minimal time in the kitchen, these delicious ideas are perfect additions to your next party or family gathering.

Dr. Weil's new cookbook Fast Food, Good Food makes it easy to cook nutritious meals

 

Simplest Smoked Salmon Canapés
(Serves 8)

Smoked Salmon Canapés from Dr. Weil's cookbook Fast Food, Good Food

Ingredients:
4 slices dark whole-grain rye bread
1/2 cup crème fraîche or plain Greek yogurt
16 slices thinly sliced cold-smoked salmon
1 lemon
Dill sprigs or chopped chives
Freshly ground black pepper

Directions:
1. Cut the rye bread into quarters.
2. Top each piece of bread with 1½ teaspoons crème fraîche or yogurt and 1 piece of smoked salmon. Squeeze a drop or two of fresh lemon juice on each canapé.
3. Garnish with a sprig of dill or chopped chives and a sprinkle of freshly ground black pepper.

NOTE: For a crispier canapé, toast the rye bread or use rye crispbread.

 

Five-Spice Winter Squash Soup
(Serves 4 to 6; vegetarian, gluten-free)

Five-Spice Winter Squash Soup from Dr. Weil's new cookbook Fast Food, Good Food

Ingredients:
1 tablespoon grapeseed oil
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces
1 Asian (or russet) pear, peeled, cored, and roughly chopped
3 large shallots, chopped
2 garlic cloves, pressed and allowed to sit for 10 minutes
4 scallions, finely sliced (keep white and light green parts separate)
1 tablespoon dry sherry
2 teaspoons grade B maple syrup
1/2 teaspoon Chinese five-spice powder
Sea salt and freshly ground black pepper, to taste
4 cups vegetable broth
Sriracha or other hot sauce

Directions:
1. Heat the oil in a soup pot over medium-high heat. Add the squash and sauté until golden, about 6 minutes.
2. Add the pear, shallots, garlic, and white parts of the scallions and continue cooking until the shallots are translucent, about 2 minutes.
3. Stir in the sherry, maple syrup, five-spice powder, salt, and pepper and cook for a minute or two. Add the broth, raise the heat to high, and bring the soup to a boil. Reduce the heat to medium-low, partially cover the pot, and cook at a low boil for 8 to 10 minutes or until the squash is tender.
4. Puree the soup in a blender or with an immersion blender. Taste and adjust with salt or maple syrup, if necessary. Serve garnished with the green parts of the scallions and a dash of Sriracha sauce, to taste.

 

Southwestern Turkey Chili
(Serves 4, vegetarian, gluten-free)

Dr. Weil cooks up a quick and healthy meal

Ingredients:
1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
1/2 teaspoon sea salt
2 garlic cloves, pressed and allowed to sit for 10 minutes
1 jalapeno pepper, seeded and minced
1 red bell pepper, seeded and diced
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons smoked paprika
1⁄8 teaspoon cayenne pepper, or more to taste
1/4 teaspoon ground allspice
1/2 pound lean ground turkey or crumbled tempeh
1 (14.5-ounce) can diced tomatoes with their juice
1 (15-ounce) can black beans, rinsed and drained
1/4 teaspoon lime juice
2 tablespoons chopped fresh cilantro leaves

Directions:
1. In a soup pot, heat the oil over medium heat. Add the onions and a pinch of salt and sauté for 3 minutes, until translucent. Add the garlic, jalapeño, red pepper, oregano, and spices and sauté for another minute.
2. Add the turkey and ¼ teaspoon of the salt. Break up the meat with a wooden spoon and let it brown, about 3 minutes. If pan is dry or the spices stick, pour in a little juice from the tomatoes to deglaze.
3. Add the tomatoes, beans, and another pinch of salt. Stir to combine. Bring the chili to a simmer, then lower heat, cover, and simmer for 20 minutes, stirring occasionally. Remove the lid and simmer for 10 minutes more, stirring occasionally. Add the lime juice and a generous pinch of salt, to taste.
4. Ladle the chili into 4 bowls and garnish with cilantro and your favorite accompaniments.

 

Ridiculously Good Triple Chocolate Brownies
(Makes 16; vegetarian, gluten-free)

Healthy brownies from Dr. Weil's new cookbook Fast Food, Good Food

Ingredients:
2/3 cup almond flour
2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon sea salt
8 ounces chopped dark chocolate
1/3 cup extra-virgin olive oil
2 large eggs
2/3 cup evaporated cane sugar
1 teaspoon vanilla extract
2 tablespoons cocoa nibs
Pinch of fleur de sel or fine sea salt

Directions:
1. Preheat the oven to 350°F and lightly oil an 8-by-8-inch baking pan.
2. Put the almond flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir to combine.
3. Put half of the chocolate in a heatproof bowl and set the bowl over a sauce-pan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
4. Crack the eggs into a large bowl and whisk until frothy. Slowly add the sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
5. Add the flour mixture and stir until just combined. Stir in the remaining chocolate and the cocoa nibs. Scrape the mixture into the prepared pan and smooth the top with a spatula.
6. Bake for 15 minutes, then sprinkle with a pinch of fleur de sel. Continue to bake for another 10 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan before cutting. Brownies that don’t get eaten right away can be stored in the freezer in a zip-top bag for up to a month.

Fast Food, Good Food recipes courtesy of Little, Brown and Company Copyright ©2015 by Andrew Weil, MD Food Photo Credit © Ditte Isager

  • Jan 03, 2016
  • Category: News
  • Comments: 0
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