“This high-calcium “pudding” has the benefits of cocoa and cinnamon – and the flavor of Mexico. Experiment with different brands of ricotta – they have different textures and flavors."

“This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil’s favorite ingredients – greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.”

“These are high-protein pancakes and quite a treat!”

“Gnocchi (pronounced “nyo-kee” and derived from the German word for “knuckle”) are tasty little dumplings, one of Italy’s oldest pastas, dating back to the 12th century. Traditional ingredients vary from region to region, with recipes including potatoes, flour, semolina, ricotta cheese, spinach and even bread crumbs. My favorite base for gnocchi is the Idaho potato. Potatoes are packed with complex carbohydrates, plenty of potassium, vitamins C and B-6, and lots of great minerals. Potatoes convert to glucose in your body fairly quickly, triggering the release of insulin, which leads to increased levels of relaxing seratonin in your brain. When making gnocchi (a relaxing activity in itself), pinch each one to create an indentation, which
holds the sauce. Immediately let it fall to the floured surface so you handle the gnocchi as little as possible. Cook them right away if you can. Toss the dumplings into the bubbling water and drink in the scented steam. They will emerge light and delectable."

“This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter.”

Jorge’s whipped cream with fruit toppings.