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Dr. Mike Dow's Recipes!


April 10, 2018

Bedtime Latte

Heat 1 cup of your favorite type of milk (coconut, almond, or organic dairy) on the stove or in the microwave. Add ½ teaspoon turmeric, ½ teaspoon black pepper, ½ teaspoon cinnamon, and 5 threads of saffron.

Walnut “Meatballs”
*Courtesy of Liana Werner-Gray
Serve 4 to 6

1 ½ cups walnut
1 cup sundried tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried sage
1 teaspoon fennel seeds
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 pinch black pepper
1 pinch cayenne pepper
1 pinch salt

Add all ingredients to your blender and mix for 5 minutes or until well combined. The mixture should be moist and stick together. Roll mixture with your hands to make “meatballs.”

• If you do not have a blender, you can use a mortar and pestle to crush the walnuts. Then dice the sundried tomatoes, and mix everything together in a bowl.
• For a nut-free version, use pumpkin seeds or sunflower seeds instead of walnuts.
• If you use essential oils instead of dried herbs, be sparing. Start with just the amount of oil you get when you dip a clean toothpick in the bottle, then increase to taste.

Cranberry Walnut Chickpea Salad
*Courtesy of Donna Schwenk
Makes 6 servings

¼ cup kefir
1 teaspoon Dijon mustard
1 tablespoon honey or 1 packet stevia powder
3 cups canned garbanzo beans (chickpeas)
½ cup chopped red grapes
¼ cup Curried Cauliflower chopped into bite-sized pieces (page 308)
½ cup organic dried cranberries, raisins, or chopped dates
½ cup roughly chopped walnuts or pecans
½ cup thinly sliced green onions
Celtic Sea Salt and pepper to taste

Mix together the kefir, mustard, and honey in a small bowl. Set aside.

In a medium bowl, combine the garbanzo beans, grapes, cauliflower, cranberries, nuts, and green onions, and season with salt and pepper.

Pour the kefir mixture into the garbanzo bean mixture and stir until well combined. Serve over a bed of lettuce.

Cauliflower Popcorn
*Courtesy of Liana Werner-Gray
Serves 4

2 ½ tablespoons extra-virgin olive oil
½ cup nutritional yeast
¾ teaspoon salt
1 head cauliflower, chopped into bite-sized pieces

Preheat the oven to 325°F.

In a large bowl, mix the oil, nutritional yeast, and salt until combined.

Add the cauliflower pieces to the bowl and toss until the pieces are well coated.

Bake for 20 minutes until golden brown.

• Add 1 tablespoon sesame seeds for extra flavor.

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