Category: Recipes I Have Tried

Ratatouille Flatbread Pizza Recipe | Dr. McDougall

https://www.drmcdougall.com/recipes/ratatouille-flatbread-pizza/

Ingredients
1 1/2 Cups Ratatouille
1 1/2 Cups Mashed potatoes
2 Sprouted whole-grain tortillas
To Taste Fresh basil


Directions
1.Preheat oven (or toaster oven) to 400 degrees.

2. Place whole grain tortillas or flatbreads onto a baking sheet.

3. Slather
with a thick layer of mashed pototoes.

4. Top the potatoes with the ratatouille, and sprinkle fresh basil over the ratatouille.

5. Bake flatbread pizzas for approximately 10 to 12 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling.

Remove from oven, and serve hot.

Gregory’s Vegan Choco Birthday Cake (oil-free)


Created for my sweet brother, somewhere on the sea!

### Ingredients

**Wet**

* 1 cup **almond pulp** (left from making almond milk)
* 1 ripe banana, mashed
* ½ cup unsweetened applesauce
* ½–¾ cup almond milk
* ½ cup **date paste** *(blend ~6–8 soaked dates with a little water)*
* 1 tsp vanilla extract (optional)

**Dry**

* 1 cup **oats**, blended into oat flour
* ¼ cup unsweetened cacao powder
* 1 tsp baking soda
* ½ tsp baking powder
* ¼ tsp salt

### Instructions

1. **Preheat oven** to **350°F (175°C)**.

2. Blend the **oats in a blender until they become flour**.

3. In a large bowl mix:

   * almond pulp
   * mashed banana
   * applesauce
   * almond milk
   * date paste
   * vanilla

4. In another bowl whisk:

   * oat flour
   * cacao powder
   * baking soda
   * baking powder
   * salt

5. Combine wet and dry ingredients until just mixed.

6. Batter should be **thick but pourable**. Add a little almond milk if needed.

7. Pour into a **lined or lightly greased 8-inch pan**.

8. Bake **35–45 minutes**, until the center is set and a toothpick comes out mostly clean.

9. Cool completely before frosting.

—

## Chocolate Date Frosting (Oil-Free)

Blend until smooth:

* 1 cup soft dates or date paste
* ½ cup cacao powder
* 1 cup peanut powder
* ½ cup almond milk (more if needed)
* ½ tsp vanilla
* pinch salt

Chill briefly to thicken, then spread over the cooled cake.

Esselstyn” Style: Dump & Bake Potato Casserole

Recipe (w/ video time references)

Ingredients:
* Large onions (2) (2:05)
* Large potatoes (4), cut into 1/4 or 1/8 inch slices (2:50)
* Large red bell peppers (2), sliced (3:29)
* Fresh chopped garlic (6 cloves) (4:13)
* Large bunch of greens (Swiss chard, kale, beet greens, or spinach) (5:00)
* Large round tomatoes (3), sliced (4:43)
* Vegetable broth, no sodium (1 1/2 cups) (7:12)
* Smoked paprika (1 tablespoon) (7:22)
* Dried oregano (1 teaspoon) (7:26)

Instructions:
1.  Prepare the base: In a 9×13 inch pan, spread a layer of sliced onions (2:11).
2.  Add potatoes: Place a layer of thinly sliced potatoes over the onions. The video uses enough for at least two to three layers in total (2:33).
3.  Layer with bell peppers: Add a layer of sliced red bell peppers (3:43).
4.  Incorporate garlic: Sprinkle a couple of heaping teaspoons of chopped garlic (4:13).
5.  Add greens: Create a layer with a large bunch of greens (5:00).
6.  Add tomatoes: Place a layer of sliced tomatoes (5:25).
7.  Repeat potato layer: Add one more layer of thinly sliced potatoes to cover everything (5:45).
8.  Top with remaining ingredients: Spread the remaining onions and any leftover chopped garlic on top (6:36).
9.  Prepare the liquid: In a separate bowl, mix 1 1/2 cups of no-sodium vegetable broth with 1 tablespoon of smoked paprika and 1 teaspoon of dried oregano (7:12). Pour about 3/4 to 1 cup of this mixture over the casserole (7:46). Save any leftover liquid for mashed potatoes if making them (7:52).
10. Cover and bake: Cover the pan with parchment paper first, ensuring the foil doesn’t touch the food, then cover with foil (8:08).
11. Preheat and bake: Preheat the oven to 375°F (8:28) (or up to 400°F). Bake for 1 hour (8:45).
12. Uncover and finish baking: After 1 hour, remove the foil and parchment paper. Return the casserole to the oven, uncovered, for another 20 minutes, or until the top is nicely browned and bubbling (15:22).
13. Cool and serve: Let the casserole cool down for 20-30 minutes before serving (15:49).

Here’s What Happens When You Drink Sparkling Water Every Day, According to Registered Dietitians

From gut health to enamel concerns, here’s what nutrition experts say happens when sparkling water becomes a daily habit.

https://www.realsimple.com/what-happens-when-you-drink-sparkling-water-every-day-11909157

Apple-Oat Pancakes from Forks Over Knives magazines

[Plant milk and cider vinegar work
like buttermilk in vegan pancakes]

INGREDIENTS

1 cup oat flour
2½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 dash sea salt
½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or oat
1 teaspoon pure vanilla extract
1½ teaspoons apple cider vinegar
½ apple chopped (½ cup)


FOR SERVING
1 banana, sliced
2 tablespoons pure maple syrup

INSTRUCTIONS


1. MAKE BATTER In a bowl, combine oat flour, baking powder, cinnamon, cardamom,
and salt; mix well. Add milk, vanilla, vinegar, and ½ cup water; whisk until well combined.
Add chopped apple and stir to incorporate. Let batter stand for a few minutes to thicken.


2. COOK PANCAKES Heat a nonstick skillet over medium-high heat for a few minutes until hot, then reduce heat to low and let skillet rest for a few minutes more. For each pancake, ladle about ¼ cup batter into skillet. Cook a few minutes until small bubbles start to form on outer edge and then the center of each pancake. Flip, then cook pancake for a few minutes more. As you work through batter, you may want to add a bit more milk to thin it.


3. SERVE Serve pancakes warm topped with sliced banana and maple syrup, if desired.