Robust Beet Salad By Dr Andrew Weil Recipes

ROBUST BEET SALAD BY DR ANDREW WEIL

Robust Beet Salad by Dr Andrew Weil image

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

Ingredients

3 lbs beets
1/4 cup brown sugar
1/4 cup rice vinegar or 1/4 cup cider vinegar
1/4 cup water
1 teaspoon wasabi powder (Japanese horseradish)
1 teaspoon mustard powder
1 tablespoon extra virgin olive oil
1 large onion, sliced thin
salt

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

HAWAIIAN STICKY TOFU BY DR ANDREW WEIL

Hawaiian Sticky Tofu by Dr Andrew Weil image

from his website. He writes, "This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold!"

Provided by Sarah Chana

Categories Soy/Tofu

Time 38m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

12 -14 ounces extra firm tofu, cut into 16 thin slices (not silken)
6 tablespoons Japanese soy sauce or 6 tablespoons tamari
2 green onions, chopped
1 large garlic clove, peeled
1 teaspoon cornstarch
3/4 teaspoon agar, powder (this gives it that sticky quality)
1/2 cup hot water, plus
2 tablespoons hot water
1/4 cup maple syrup or 1/4 cup agave syrup
1 1/2 teaspoons vegetarian bouillon powder (chicken-flavored)
1/2 teaspoon powdered ginger
1/2 teaspoon ground mustard powder
1 (14 -19 ounce) can unsweetened pineapple chunks, drained
1 large green peppers (or 1/2 of each) or 1 large red bell pepper, seeded and cut into squares (or 1/2 of each)

Steps:

Preheat the oven to 500 degrees F.
Quickly brown the tofu slices in a nonstick pan until browned on both sides.
Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
Add the pineapple and green pepper, then pour over the tofu in the pan.
Bake for 15 minutes.

Nutrition Facts : Calories 130, Fat 2.6, SaturatedFat 0.5, Sodium 1016.5, Carbohydrate 22.1, Fiber 2.3, Sugar 15.8, Protein 7.4

CHINESE GREEN BEAN SALAD BY DR ANDREW WEIL

Chinese Green Bean Salad by Dr Andrew Weil image

from his website. He writes, "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."

Provided by Sarah Chana

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh green beans, organic if possible
1 tablespoon finely chopped fresh gingerroot
1 cup slivered red onion
4 teaspoons mustard powder
1 tablespoon cold water
2 tablespoons reduced sodium soy sauce
3 tablespoons rice or 3 tablespoons cider vinegar
2 teaspoons dark-roasted sesame oil
2 teaspoons sugar

Steps:

Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve.
Mix the dressing ingredients in a small bowl with a whisk until well blended.
Toss the green beans with the ginger root, red onion and dressing.
Serve immediately.

Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 0.3, Sodium 183.8, Carbohydrate 15, Fiber 2.8, Sugar 5.2, Protein 2.7

LEBANESE SALAD

Lebanese Salad image

Adapted from the oh-so-useful The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley, which especially focuses on the healthy Mediterranean cuisine. I omit or reduce the olives (too much sodium), reduce the cheese (same reason) and omit the extra salt. People who don't have to watch their blood pressure probably don't have to follow these restrictions. I do use plenty of pepper. I also add a bit of minced bell pepper (any color, because I love it). Sometimes I add oregano, basil or rosemary. It's a great lunch stuffed into a whole wheat pita. The passive "cooking" time is actually the chilling time. P.S. The original recipe only has 1 clove garlic.

Provided by echo echo

Categories Lunch/Snacks

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cucumbers, diced
4 roma tomatoes, diced
1 red onion, minced
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons chopped of fresh mint (any variety)
1/4 cup pitted sliced kalamata olive
1 cup cubed feta cheese or 1 cup crumbled feta cheese
salt and pepper

Steps:

Toss cucumbers thru cheese in a bowl. Add salt and pepper to taste.
Chill at least 3 hours.

Nutrition Facts : Calories 220.5, Fat 16, SaturatedFat 6.8, Cholesterol 33.4, Sodium 489.3, Carbohydrate 14.4, Fiber 2.6, Sugar 7.2, Protein 7.5

POTATO-ROSEMARY CRUSTED FISH FILLETS

Potato-Rosemary Crusted Fish Fillets image

According to Dr. Andrew Weil, this simple fish dish is quite elegant with its subtle flavor of rosemary. Pair this entree with steamed asparagus and a large green salad with tomatoes for a lovely and healthy meal.

Provided by Chef Kate

Categories Halibut

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

12 ounces cod fish fillets, halved (or halibut)
1 potato, about 5 ounces
salt and black pepper
1 teaspoon fresh rosemary (or 1/4 teaspoon dried, crushed)
1 tablespoon extra virgin olive oil

Steps:

Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
Peel the potato and grate on the large holes of a grater.
Squeeze excess water out of the potato by pressing between sheets of paper towel.
Season the potato with salt, pepper and rosemary (if using fresh, chop it very fine; if using dried, crush) and press it around the fish.
Heat a nonstick frying pan over medium-high heat and add olive oil.
Gently slide the fish into the pan and cook for 3 to 5 minutes.
Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.

Nutrition Facts : Calories 282.7, Fat 8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 99.2, Carbohydrate 18.7, Fiber 2.4, Sugar 0.8, Protein 32.7

QUINOA PUDDING BY DR. ANDREW WEIL

Quinoa Pudding by Dr. Andrew Weil image

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

Ingredients

1 cup quinoa
2 cups apple juice
1 cup raisins
1 cup nuts, chopped
1 lemon, juice of
cinnamon
salt
2 teaspoons vanilla extract
sliced bananas (optional) or maple syrup (optional)

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

Dr. Andrew Weil's Grilled or Broiled Salmon image

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

Ingredients

1 cup sake (Japanese rice wine)
1/2 cup natural soy sauce or 1/2 cup tamari, reduced sodium preferred
1 tablespoon fresh gingerroot, grated
2 fresh garlic cloves, smashed
1 tablespoon dark brown sugar
4 salmon fillets (6 ounces per person)
1 lemon, divided into wedges (optional)

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

More about "robust beet salad by dr andrew weil recipes"

ROBUST BEET SALAD | RECIPES | DR. WEIL'S HEALTHY KITCHEN

Web Result Enjoy! Food as Medicine. Beets are a colorful source of anthocyanins, the purple pigments also found in blueberries, red …
From drweil.com
Estimated Reading Time 2 mins

See details

TRUE FOOD KITCHEN COOKBOOK BY DR. ANDREW WEIL - THE FOOD POET

Web Result March 18, 2013. Comments 6. THE SKINNY: If you’re looking for a cookbook with a focus on whole foods, eating seasonally and an anti-inflammatory approach to …
From thefoodpoet.com

See details

ROASTED ROOT VEGETABLES | RECIPES | DR. WEIL'S HEALTHY KITCHEN

Web Result Vitamin E: 0.7 mg/IU. Vitamin C: 24.6 mg. Calcium: 47.4 mg. Magnesium: 33.7 mg. Looking for a healthy cold-weather side dish? Roasting root vegetables can make …
From drweil.com

See details

RECIPES | ANTI-INFLAMMATORY DIET RECIPES | ANDREW WEIL, M.D.

Web Result Robust Beet Salad. Beets in this recipe are packed with powerful antioxidants and may help protect against cancer and heart disease… 30 seconds. Recipes. …
From drweil.com

See details

SALMON IN PARCHMENT | RECIPES | DR. WEIL'S HEALTHY KITCHEN

Web Result 1/4 teaspoon salt. 2 tablespoons fresh dill or parsley, chopped. 1 cup carrots julienned. 1 cup zucchini, julienned. 1 cup asparagus tips. 1 cup red bell pepper, …
From drweil.com

See details

ROASTED BEETS IN AGRODOLCE | RECIPES | DR. WEIL'S HEALTHY KITCHEN

Web Result Fiber 7g. This recipe is a delightful blend of peppery arugula leaves, sweet roasted beets and meaty pistachios. A delightful blending of sharp, peppery arugula …
From drweil.com

See details

BEETS IN MUSTARD VINAIGRETTE - DR. WEIL'S HEALTHY KITCHEN

Web Result 1 medium onion, chopped. Salt to taste. 3 tablespoons red wine vinegar. Instructions. 1. Cut the tops off the beets, leaving 1 inch of stems attached. Place the beets in …
From drweil.com

See details

THE DAILY MEAL

Web Result The Daily Meal
From thedailymeal.com

See details

ROBUST BEET SALAD BY DR ANDREW WEIL RECIPE - RECIPEOFHEALTH

Web Result Rate this Robust Beet Salad by Dr Andrew Weil recipe with 3 lbs beets, 1/4 cup brown sugar, 1/4 cup rice vinegar or 1/4 cup cider vinegar, 1/4 cup water, 1 tsp …
From recipeofhealth.com

See details

RECIPE ROBUST BEET SALAD BY DR ANDREW WEIL - YOUTUBE

Web Result Recipe - Robust Beet Salad by Dr Andrew WeilINGREDIENTS: 3 lbs beets 1/4 cup brown sugar 1/4 cup rice vinegar or 1/4 cup cider vinegar 1/4 cup water 1 …
From youtube.com

See details

BEST ROBUST BEET SALAD BY DR ANDREW WEIL RECIPES

Web Result 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 …
From recipert.com

See details

HASHED BRUSSELS SPROUTS | RECIPES | DR. WEIL'S HEALTHY KITCHEN

Web Result 1 lb Brussels sprouts. 2 Tbl extra-virgin olive oil. 1 medium onion, diced. 1 tsp hot red pepper flakes or to taste. 1/4 tsp nutmeg or to taste, preferably freshly grated. 1/2 …
From drweil.com

See details

EASY BEET AND FENNEL SALAD WITH BALSAMIC …

Web Result Mar 23, 2022 extra virgin olive oil – fruity, and rich. The perfect fat for our vinaigrette that helps make everything come together. honey, or maple syrup – for a touch of sweetness in the vinaigrette. It …
From robustrecipes.com

See details

PRESENTS SEVEN DAYS OF SALADS - ANDREW WEIL

Web Result This traditional Tuscan kale salad recipe is made with strips of Italian black kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pepper flakes, grated …
From cdn.drweil.com

See details

ROBUST BEET SALAD BY DR ANDREW WEIL FOOD - HOME AND RECIPE

Web Result 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 …
From homeandrecipe.com

See details

57185 ROBUST BEET SALAD ANDREW WEIL RECIPES - RECIPEOFHEALTH

Web Result beets, washed but not peeled, olive oil, coarse salt, fresh ground black pepper, freshly squeezed orange juice, balsamic vinegar, extra-virgin olive oil, oranges , …
From recipeofhealth.com

See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #salads #vegetables #easy #european #potluck #kosher #picnic #vegan #vegetarian #dietary #gifts #inexpensive #brunch #to-go