—
Get Started
Search Icon
Search Icon

Recipes from the November 2014 Newsletter

Note: this content originally appeared in our November 2014 newsletter. More up-to-date research may be available, but the message is still the same!

MILLET HAMBURGER

By David Smith of South Lyon, MI

Dave says this makes a great hamburger substitute. It makes a large amount so you can freeze the leftovers and use them later.

Preparation Time: 8 minutes
Cooking Time: 2 hours, 45 minutes
Servings: variable, makes about 10 cups

3 cups millet
1 cup lentils
9 cups water
4 tablespoons basil
4 tablespoons poultry seasoning
4 tablespoons sage
1 onion, chopped

Place all ingredients in a large pot and bring to a boil, then reduce to simmer, and cook covered for about 40 minutes. Place cooked contents onto large parchment paper lined baking sheet and spread evenly. Bake in oven at 250 for about 2 hours.

Use the baked product as a hamburger substitute in chili, spaghetti sauce, or other hearty casseroles.

ZESTY PESTO SAUCE

Most pesto recipes are filled with olive oil and nuts, but this recipe from my daughter-in-law, Mika McDougall, MD, leaves out all of the oil and only uses a few walnuts. This is delicious and so easy to make, and is an excellent topping for pasta, pizza, salad, or whatever you choose. It is a richer food because of the walnuts, but is used as a topping so the amount of fat per serving is acceptable for most people.

Preparation Time: 10 minutes
Cooking Time: none
Servings: 6-8

1 box or bag of pre-washed baby arugula (usually 5-7 oz)
1 bunch of fresh basil (10-15 leaves)
2 cloves garlic
1/2 cup walnuts
1 lemon, juiced
1/3 cup water
salt and pepper to taste

Place all ingredients in a food processor and blend until smooth.

Print Article

Recommended Articles

Sugar: Adding Pleasure to the Satisfaction of Starches
Sugar: Adding Pleasure to the Satisfaction of Starches
  John McDougall, MD In order to increase the probability that you will follow a starch-based diet, I encourage you to add reasonable amounts of simple sugars to some of your dishes. This is a small price to pay for a real opportunity to stick with the proper human diet and regain lost health and appearance caused by a lifetime of eating an animal- and junk-food based diet. Nothing adds to the enjoyment of a food more than a little sweetness, which is naturally found in associatio
Read more
Recipes from the July 2008 Newsletter
Recipes from the July 2008 Newsletter
Featured RecipesAll of the following recipes were demonstrated (and tasted!) during the McDougall Celebrity Chef Weekend in June, 2008.Vietnamese-Style Stuffed Grape LeavesBy Eric TuckerThese grape leaves are served on lettuce leaves with Asian aromatics like Thai basil, cilantro and mint. The sweet and spicy plum miso dipping sauce is very versatile. You can use it to dress salads or Asian influenced pasta dishes or as a dip for crudités.Servings: 66 wooden skewers, soaked in water18 brined la
Read more
Recipes from the April 2016 Newsletter
Recipes from the April 2016 Newsletter
Featured RecipesThese recipes are in the newest release of the McDougall Cookbook app for Android and iOS. This release contains hundreds of new recipes with over 800 recipes total.ARTICHOKE SPREADThis is delicious as a spread for sandwiches, as a dip for crackers or veggies, or stuffed into pita and topped with chopped tomatoes, cucumbers and sprouts.Preparation Time: 10 minutesServings: Makes about 3 cups2 14 ounce cans artichoke hearts in water, drained and rinsed1 15 ounce can white beans, d
Read more