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.

This side dish makes four servings; it’s perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You’ll find them in little packages near the produce stands.

This delicious and easy soy-based dressing can stand head to head with everyone’s favorite – ranch dressing. Look for silken tofu in shelf-stable cardboard containers. It has a different texture than regular tofu and is good for dressings and desserts. This dressing is good on a tossed green salad (remember to pick dark green salad greens), but equally at home on a baked potato or as a dip for raw vegetables. Add a bit of fragrant bleu cheese if you like.

tastes like orange beef

From the Lake Holm Ward Cookbook

Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.

You can double this as it freezes very well.