Recipes

The UltraMetabolism Cookbook: 200 Delicious Recipes that Will Turn on Your Fat-Burning DNAMark Hyman, MD

From Mark Hyman, MD
The Ultra-Metabolism Cookbook
 Food As Medicine 2008
Keynote Speaker

 

Black Bean-Cocoa Soup with Lime Zest

Makes 4 servings
Prep time: 15 minutes
Cook time: 50 minutes

2 tablespoons extra virgin olive oil
1 small red onion, chopped
3 cloves garlic, pressed
1 large carrot, chopped
1 stalk celery, chopped
3 cups low-sodium organic vegetable broth
2 tablespoons cocoa powder
1 teaspoon ground cumin
2 cups canned black beans
Grated zest of 1 lime

Place the olive oil in a medium saucepan and add the onion. Saute on low heat until onions are caramelized, about 15 minutes. Add the garlic, carrots, and celery and cook for 5 minutes. Add the vegetable stock, cocoa powder, and cumin. Stir well. Simmer for 10 minutes. Stir in the black beans. Add the lime zest. Cook for approximately 20 minutes over low heat.

Arugula Salad with Golden Vinaigrette

Makes nine 2-tablespoon servings vinaigrette
Prep time: 10 minutes
Cook time: none

¾ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon ground turmeric
Pinch sea salt
Dash freshly ground black pepper
4 cups trimmed arugula, washed

In a small bowl, whisk together the oil, juice, mustard, turmeric, salt, and pepper. Drizzle over fresh arugula. Toss to coat.


Daelicious! Recipies for vibrant living

From Daemon Jones, ND
Daelicious! Recipes for vibrant living
Food As Medicine 2008 speaker
on ‘Culture, Community & Connections’

 

Bok Choy Stir-Fry

2 teaspoons extra virgin olive oil
1 small yellow onion, diced
3 garlic cloves, crushed
1 inch ginger root, peeled and grated, or 1 teaspoon ginger powder
1 carrot, thinly sliced
2 cups cooked chickpeas (may use canned)
2 cups baby bok choy, washed and chopped
1 teaspoon of sesame oil

1. In a saucepan on medium heat, add olive oil, onion, garlic and ginger. Cook for 2 minutes.
2. Add the carrots, bok choy and chickpeas and cook for another 5 minutes.
3. Drizzle with sesame oil and serve.

Strawberry Spinach Crunch

¼ cup safflower oil
1 tablespoon red wine vinegar
1 teaspoon honey
¼ teaspoon ground ginger
1 cup fresh strawberries, chopped
2 cups spinach, rinsed and dried
½ cup chopped walnuts
½ cup finely chopped red onions

1. In a small bowl whisk oil, vinegar, honey, and ginger until well mixed into a dressing.
2. Put field greens in a big bowl and top with strawberries, walnuts and red onions.
3. Pour dressing over mixture and toss to combine.


Bon appétit!