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Spicy Peanut Dip

You can make this as zippy or mild as you like, depending on the heat of your favorite salsa. Add Tabasco sauce to your taste if you want to turn up the heat. 1 cup crunchy style peanut butter 1 cup medium-hot salsa (bottled or home-made) 2 tablespoons brown sugar, to taste (optional) 1/4 cup lemon juice 2 tablespoons...

Salmon Mousse

1 cup bottled clam juice, bouillon or water 2 envelopes unflavored gelatin 1 15-ounce can salmon (preferably red sockeye) 2 tablespoons capers (optional) 1 bunch green onions, sliced (white part) juice of 1 lemon 1 teaspoon oregano pinch cayenne, or to taste 1 cup sour cream or plain yogurt Fresh herbs, lemon slices and/or red bell pepper strips for garnish Heat the clam juice...

Porcupines

1/2 cup bouillon or water 1 small onion, chopped fine 1 teaspoon oregano 1 teaspoon grated lemon rind pinch cayenne, or to taste 1 10-ounce package of baby spinach leaves 2 cups cooked brown rice or barley juice of one lemon For the dipping sauce 1 cup non-fat yogurt 1 clove garlic, minced 1 cucumber, peeled, seeded and grated or chopped fine Preheat the oven to...

Pineapple Chutney

1/2 cup sugar (or if using canned pineapple, 1/2 cup of the juice) 1/4 cup vinegar 1 teaspoon ground cinnamon pinch cayenne, or to taste 1 teaspoon fennel seeds> 1 pineapple, peeled, cored and cut into 1/2" chunks, or 3 cups canned pineapple chunks 1/2 cup golden raisins Combine the sugar, vinegar, cinnamon, cayenne and fennel seeds in a large saucepan...

Peach Chutney

1 29-oz. can sliced peaches in syrup 1 cup raisins 1/4 cup lemon juice 1/4 cup vinegar 1 teaspoon ground cumin pinch cayenne, or to taste 1/2 teaspoon dried thyme 1 teaspoon ground cinnamon 10 black peppercorns 1 teaspoon fennel seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds Drain the syrup from the peaches into a large saucepan. Cut each peach slice into 3 or...

Mushroom Nibbles

1/3 cup red wine vinegar 1/3 cup olive oil 1 onion, sliced thin 1 teaspoon garlic salt 2 teaspoons dried parsley or oregano 1 tablespoon prepared mustard 1 tablespoon brown sugar (optional) 2 8-ounce boxes small button mushrooms (or large ones cut in quarters) Combine all ingredients except the mushrooms in a pot and bring to a boil. Add the mushrooms, reduce...

Moroccan Onion Relish (for fish steaks)

Note: This relish is delicious with broiled, baked or steamed fish. Try it with halibut or salmon steaks or the seafood of your choice. Serve with lemon wedges. 2 pounds onions, peeled, halved and cut crosswise into thick slices 3 tablespoons olive oil 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch of ground allspice or cloves 1/2 teaspoon ground...

Morning Mush

Contributed by eZine reader Dr. Robert Rodensky, who notes that it may look a little disgusting but it's delicious! Dry ingredients: 1/4 cup Bran Buds 1/4 cup mixed nuts and seeds 1 teaspoon flaxseed (whole, crushed or ground; optional) Moist ingredients: 1/3 cup blueberries (fresh or frozen) 2 teaspoons dark cocoa powder 1/4 cup cooked whole grains (barley, brown rice, wheatberries, oats,...

Lebanese Hummus & Ful

A delicious Lebanese recipe from reader Patricia McCaffrey -- I'm not sure whether to call this a thick soup or an appetizer. Enjoy it either way! 1 16-ounce can of chick peas, undrained 1 16-ounce can of fava beans (ful), undrained 4 tablespoons lemon juice 3 cloves garlic, crushed olive oil ground cumin Pour chick peas, fava beans, lemon juice and...

Hummus

1 16-ounce can chick peas, drained 1 small onion, chopped 1 clove garlic, minced 1/2 cup tomato sauce Juice of one lemon 1 teaspoon ground cumin 1/2 teaspoon ground caraway Pinch cayenne, to taste 2 tablespoon fresh cilantro or parsley leaves, chopped Black pepper to taste Puree all ingredients in a blender. Serve as a dip for raw vegetables. Yield: about 2 cups

Harissa Sauce (Moroccan-Style Hot Spice Blend)

1 teaspoon ground caraway 2 tablespoons cayenne pepper 1 tablespoon ground cumin 1 clove garlic 1/2 teaspoon salt 1/4 cup olive oil or low-fat Italian salad dressing Mix the dry spices in a small refrigerator container. Peel the garlic clove and press it through a garlic press into the dry spices. Add the oil or salad dressing and mix well....

Guacamole

2 ripe avocados 2 tablespoons minced onion or 1 teaspoon minced garlic 1 jalapeno pepper, seeded and minced, or hot pepper sauce to taste (optional) 1/2 teaspoon salt Juice of one lemon or lime Cut the avocado in half around the pit and twist to separate. Cut each half into thirds lengthwise. Remove the sections from the pit, remove the...

Fresh Salsa

4 ripe tomatoes, chopped 2 jalapeno chiles, seeded and chopped, or to taste 1 red onion, chopped 1 clove garlic, minced 1/4 cup chopped cilantro 1 tablespoon lime or lemon juice 1 teaspoon ground cumin Combine all ingredients and let the flavors blend for at least one hour before serving. Keeps well; refrigerate in a covered container. Yield: About 2 cups

Eggplant Caviar

A tasty dip for raw vegetables.   1 eggplant 1 onion, chopped 2 cloves garlic, minced 3 tablespoons lemon juice 1/4 cup Italian parsley, chopped Roast the eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off. Mash...

Alan’s Faux Mueslix

3/4 cup of dry oats 1 cup plain non-fat yogurt 2 tablespoons raisins 1/4 to 1/2 teaspoon cinnamon 1 or 2 finely chopped apples Combine all ingredients throughly. Cover and refrigerate overnight for the next morning's breakfast. Alan makes this with other fruit combos as well. Yield: 1-2 servings

Trail Mix Bars

3 cups rolled oats or quick-cooking oats 2 cups trail mix OR any combination of dried fruits, nuts and seeds (your choice) 1 cup mashed ripe bananas, apple butter, apple sauce, or any fruit puree Preheat oven to 350 degrees. Mix all ingredients together. Line a cookie sheet with foil and pat the mixture onto it about 1/2"...

Suzanne’s Mango-Pumpkin Oatmeal Bars

2 1/2 cups old fashioned rolled oats 1 cup powdered (dry) skim milk 1 cup bottled mango sauce (Trader Joe's brand) 1 cup canned pumpkin 1 teaspoon cinnamon 1/2 cup raisins 1/2 cup sliced almonds 2 tablespoons buttermilk, milk or yogurt Preheat oven to 350 degrees. Mix all ingredients together. Pat into a non-stick 9x13" baking pan (spray with Pam or line with...

Ruth’s Quickest Rice Pudding Yet

1/2 desert bowl of cooked whole grains (brown rice is great) 4-5 tbsp of your favourite flavoured yogurt (vanilla or blueberry is wonderful!) Options: sliced bananas or other fruit, a handful of walnuts or raisins Combine these ingredients and presto! If you like warm pudding, re-heat the rice first in the microwave for a couple of minutes,...

Oatmeal Bars

2 1/2 cups old fashioned oats 1 cup powdered (dry) skim milk 1/2 cup Splenda (or use the sweetener of your choice, to taste) 1 tablespoon cinnamon 1/2 cup raisins 1/2 cup chopped walnuts or pecans 2 cups unsweetened applesauce (or use 1 cup of applesauce and 1 cup canned crushed pineapple) Preheat oven to 350 degrees. Mix all ingredients together. Pat...

My Favorite Fruity Rice Pudding

1 cup milk, soy milk or almond milk 1 cup cooked brown rice or barley 1/2 cup golden raisins 1/2 cup dried apricots, chopped, or any other dried fruits of your choice 1/4 teaspoon cinnamon pinch ground cloves pinch ground cardamom or the seeds from 4 cardamom pods (optional) Warm the milk in a saucepan over low heat. Stir in the...

Hawaiian Smoothie

1 banana 1 cup orange juice 2 cups fresh or frozen fruit of your choice -- berries, melon, peaches, pineapple, oranges, whatever you have Place the banana and juice in a blender and blend until smooth. Blend in the remaining fruit. Serve either as a thick drink or in bowls with a spoon. 2 servings

Gingered Fruit Compote

4 slices candied ginger 1 16-oz. can pineapple tidbits, drained 2 bananas, peeled and sliced 2 kiwi fruit, peeled and sliced 1/2 cantaloupe, diced Cut the candied ginger into 1/4" slivers. Combine with all the fruits in a pretty glass bowl. Chill until ready to serve. 4 servings

Fruity Pebbles

3 cups mixed dried fruits of your choice 1 cup finely chopped pecans grated rind of 1 lemon 1/2 cup toasted wheat germ, plus more for rolling 1/2 teaspoon cinnamon 2 tablespoons chocolate-orange liqueur (optional) Chop the fruits in a food processor or chopping bowl to blend. Combine the fruit mixture with the remaining ingredients. Shape into small (½") balls...

Fresh Fruit Bowl

Note: The fruits listed are just one possible combination, and you can use any quantities you like. Take advantage of whatever is on sale or whatever looks good in your produce department or farm stand. 1 box fresh raspberries 1 box fresh blueberries 2 cups strawberries, hulled and cut in halves or quarters 4 cups (or more) bite...

Fall Fruit Curry

1 cup bouillon or water 1 teaspoon mild curry powder 1 teaspoon apple pie spice or dessert spice blend 1 tablespoon grated fresh ginger 2 tablespoons brown sugar, or sweetener to taste (optional) 4 tart apples, cored and cut in bite-size pieces 2 pears, cored and cut in bite-size pieces 2 cups fresh or frozen peaches, cut in bite size pieces 1...

Banana Rice Pudding

4 ripe bananas, sliced 2 cups cooked brown rice, oats or barley 1/4 cup almond milk or plain yogurt 1/4 teaspoon vanilla extract 1/4 teaspoon dessert spice blend or cinnamon Combine the bananas and whole grains ingredients in a microwaveable dish.  If the grains or bananas are cold, microwave the mixture for a minute or two to take the...

Warm Kidney Bean Salad

2 tablespoons olive oil 2 cups slivered onions 1 teaspoon dried oregano 1/4 cup cider vinegar or red wine vinegar 2 15-ounce cans red kidney beans, rinsed and drained 1 teaspoon coarse salt (kosher or sea salt), or to taste - optional 1 cup chopped Italian (flat-leaf) parsley 1/4 cup pimento-stuffed olives, sliced in half Heat olive oil in a large pot...

Two-Bean Cabbage Slaw

1 16-ounce can red kidney beans, drained 1 16-ounce can chick peas, drained 1 small head cabbage, slivered 1 small onion, chopped 1 green or red bell pepper, chopped 1 tablespoon fennel seeds Peppercorn ranch or other light dressing of your choice Combine the vegetables and chill. When ready to serve, stir in the dressing to reach the consistency you like. 6-8...

Tropical Shrimp Salad

1 pound small shrimp, cooked and peeled 1 cup celery, chopped 1 red bell pepper, chopped 1 cup baby carrots, sliced crosswise 1 10-ounce bag baby spinach leaves 1/2 cup cilantro or flat parsley leaves, chopped 1 tablespoon lime juice 1 teaspoon grated lime rind 1/4 cup rice vinegar 1 teaspoon cumin pinch cayenne, or to taste 4 ripe bananas, sliced 1/2 cup chopped nuts (your...