- Grapeseed Oil
- Salt and Pepper
- sugar
- Tbl minced garlic
- salt
- coarsely chopped cilantro
- Tabasco
- ground cumin
- curry powder
- Tbl honey mustard
- Tbl red wine vinegar
- Tbl dark brown sugar
- Grapeseed Oil
- ketchup
- flour
- baking powder
- baking soda
- salt
- sugar
- milk
- mashed ripe bananas
- nuts
not tried yet
- Market Pantry™ soy sauce
- water
- Market Pantry sugar
- E-mail Recipe
- Print 3x5 | 4x6 | Full Page
- My Recipe Box Sign In | Create
- Round out this recipe:
- Find a complementary dish.
- Search by dish:
- Search by ingredient:
- PRIVACY | Terms + Conditions
- California Privacy Rights
- butter
- heavy cream
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.
- egg
- egg white
- fresh grated ginger root
- Italian or other seasoning mix
- salsa
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.
- herb and spice blend
- organic baby spinach leaves
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.
- fresh lemon juice
- canola oil
- salt
- pepper
- chopped fresh Italian parsley
- cider vinegar
- vegetable oil
- eggs
- cottage cheese
- salt
- pepper
No kidding—this takes just five minutes to put together!