Dr. Gundry is currently revising this section to make it more user friendly. It will contain many 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.
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
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!
Flaxseed Vanilla Pound Cake (Contributed by Ron Crudo, DDS)
(no sugar, no Gluten, low carb, high in Omega3 fatty acids )
½ cup of room temperature grass-fed cow Butter
1 ¼ cup Splenda (please try to use less)
6 large Omega3 Eggs
1 Tsp Baking Soda
¼ Tsp Xantham Gum
4 Tsp Vanilla Extract
2 cups Flaxseed Flour (meal)
½ Tsp White Vinegar
Place & mix butter and splenda in a large mixing bowl and beat together with an electric mixer until creamy. Beat in eggs one at a time. Add flaxseed flour in thirds, beating well after each addition. Beat in vanilla, xanthum gum and baking soda. Pour batter into heated and greased pan, cook and let stand for 20 minutes.
Microwave: use double boiler with lid for 30 minutes on high. (1000 watt oven)
Conventional Oven: Pre-heated oven set at 325F for 1 hour. Check with a tooth pick to see if done.
Microwave Turkey Breast (Contributed by Ron Crudo, DDS)
Great if you went out to eat and had no thanksgiving leftovers. Quick, easy, fresh and HEALTHY.
1 Cup of EVOO (extra virgin olive oil)
1/2 Cup dry onion flakes
1 tsp. onion powder
1/2 tsp. minced garlic
S & P to taste
2 Tbsp. Emeril's Italian Essence
Add dry ingredients to EVOO and rub mixture over washed and dried turkey breast. Place in microwave plastic cooking bag on platter. Cook 9-10 minutes per pound. If you don't have a carousel, turn 1/2 turn every 10 minutes. Allow to set 15 minutes before carving.
Add water to drippings for optional gravy. Thicken with 1 tsp. Xanthum Gum or 1 tsp. Kanten.
Margo’s Shrimp Scampi (Contributed by Margo Lipari)
4 jumbo shrimp cleaned, deveined, tails removed and sliced from head to tail
Fresh garlic (or garlic powder)
Salt & Pepper
Fiber Gourmet spaghetti
6 Fresh asparagus sliced in 1 inch pieces
¼ Large lemon
Grated parmesan (or romano) cheese
Place shrimp in a shallow plate and toss with olive oil, a touch of salt, a few grinds of pepper, cayenne to taste, onion powder, garlic. Stir to combine and marinate for awhile.
Cook pasta to designed consistency. Drain, reserving ½ cup of pasta water.
In a small fry pan, add 2 tsp of olive oil. Add asparagus and sauté. Halfway through cooking, add the shrimp, toss until pink and add the spaghetti. Squeeze ¼ large lemon and the ½ cup pasta water into pan. Toss several times. Sprinkle grated cheese to taste and serve. Serves one person, so double or triple, etc. for company.