Dr. Gundry is currently revising this section to make it more user friendly. It will contain all of the recipes from his book with new ones added frequently.

Dr. G's World-Famous Nut Mix

1 pound raw shelled walnuts
1 pound raw shelled pistachios
1 pound raw or roasted macadamia nuts
1 pound dry-roasted peanuts
1 pound raw pumpkin seeds or pepitas

Mix ingredients in a large mixing bowl, then place individual portions in the refrigerator or freezer. Eat 1/4 Cup twice a day.

Sicilian Pesto

½ cup peeled or blanched almonds (don’t sweat it if you don’t have peeled almonds)
1 peeled clove of garlic
4 Tbs of extra virgin olive oil
2 Tbs Pecorino cheese (Parmesan with do fine, but Pecorino is best)
½ cup fresh mint leaves, tightly packed
¼ tsp chile pepper flakes, more if you like it spicy
3 or 4 plum tomatoes cut in 4th’s and seeds pressed out. Don’t peel! You should have about a cup of tomatoes when you are finished.
1tsp sea salt

Now the easy part: throw everything into a food processor with the “S” blade or a Vita Mix or Blend Tec and process until creamy. Check for salt; add more if you need it. Cook the Fiber Gourmet Fettuccine according to the directions on the side of the box. I like to add a Tbs of Olive Oil to the boiling water while cooking. Don’t overcook! Al dente is the right way (to the tooth). Drain the pasta, don’t rinse and mix in the pesto sauce; the hot pasta will “cook” the pesto sauce.

Enjoy with a great Red Wine!

Seared Scallop Salad (Contributed by Roswitha Smale)

1/2 Head Romaine Lettuce
1/4 Head Radiccio
Handful of Arugula
3 scallions thinly sliced
3-4 fresh mushrooms (champignon) sliced
2 slices prociutto - visable outer edge fat removed and cut into strips (use scissors)
3 large sea scallops - cut in half horizontally

Dressing:

1 T Dijon mustard
1 T Ume Plum Vinegar (contains no sugar)
Juice of 1/2 lime
1/2 C olive oil
Sea salt and freshly ground pepper to taste

For dressing, whisk together mustard, lime juice and vinegar; while whisking, slowly add oil to keep from separating; add salt and pepper to taste; set aside. Wash and spin-dry all greens; refrigerate until needed. In a heavy skillet on medium-high, add 2 T of olive oil. Salt and pepper the scallops and sear them for 2-3 minutes on each side until lightly browned/carmelized. Drain on a paper towel. Meanwhile, pour enough dressing onto greens to coat, then toss lightly. Add mushrooms, scallions and prosciutto, toss again and distribute onto two plates. Top each plate with 3 scallop rounds. Very declicious!