Maintaining proper nutrition does not mean you have to sacrifice taste. Below are some of Dr. Eve’s personal favorite recipes for meals that are as healthy as they are delicious. Simply click on the + next to the name of each recipe to expand it.

Marinated Beet and Feta Salad

For 3 people for 3-4 meals
4 medium beets – save the tops if they look good.
½ red onion
½ cup apple cider vinegar
½ cup extra virgin olive oil
½ tsp. seasalt or vegie salt
4-6 ozs. Crumbled goat or sheep feta cheese.(A non allergy dairy and delicious protein).
– Cut stems off beets leaving about 1-2 inches. No need to wash them.
– Put into steamer which has about 2 inches of water in the pan as they will take about 45 minutes to let a fork through to their middle to double check.
Leave them firm enough to slice.
-Meanwhile wash and dry good whole beet leaves, (remove red stalks), and save for casserole (see zucchini casserole in Feeling Very Much Better), or put in any vegie soup or stir-fry.
-Let beets cool. When done, use a vegie knife to peel. They will come of easily.
While they are steaming
– Slice a whole red onion first and put part in the container for the beets, part in the container for the cuke salad (below), and the rest in a container in the fridge to use as ready extras for the week.
– Slice the 2 large cucumbers and put in the other bowl with the red onions. – Slice the beets last so they don’t color the other salads.

Marinated Cucumber and Dill Salad

For 3 people for 3-4 meals with the above and below salads.
2 large cucumbers already sliced.
Same onion, salt vinegar, oil as for beets.
Dillweed
Pinch of black pepper
– Add the same amount of apple cider vinegar and olive oil as for the beets, or adjust to taste. Add sea salt and a little black pepper and a teaspoon of dillweed. Dill is a good digestant and helps if you tend to be a tad “windy” from salads. Peeling the cucumber also makes them less gassy but removes a lot of nutrients.
– Gently toss the ingredients, cover and enjoy. Keep in the fridge when done.

Marinated Green Bean Salad

Same ingredients and preparation as either of the above, just add some slivered almonds. (protein)
Parsleyed potatoes make this a complete meal for several days.
10 red potatoes
¼ bunch parsley or handful of chives
1tbsp. Of organic mayonnaise.
Sea salt and pepper to taste.
– Scrub potatoes and cut off any funky bits. Do not peel. The nutrients from the skin keep them from being “fattening,” especially with the other veggies.
– Cut in quarters.
– Steam for 15 minutes or until not overdone.
– Put in bowl and gently mix al ingredients.
All of the above – outside the shopping – shouldn’t take more than an hour – and you’ll have at least 3-4 meals for the week waiting for you after work. Great to take to work with you for lunch. Just put a bit of each into a plastic container. With that and your lunchtime herbs, expect to have great energy all afternoon and LOOSE WEIGHT. ENJOY!!! AND HAPPY HOLIDAYS.
More recipes for the holidays – try the easy “Yam soufflé,” page 161 of “Feeling Very Much Better,” for a meal no-one will resist with or without the turkey. Look for the Children’s section too. If you let them help you, they’re likely to enjoy the fragrant deliciousness of the food too.

A Divine, One Pot Sweet Stew

This recipe has almost every vitamin and mineral known to man in it. The dried fruit is especially rich in vitamin A, beta carotene and all manner of trace minerals, including an iron that will ease, rather strain your bathroom habits. The more vegetables you add to it, the better for your waistline. Don’t add tomatoes however, as it will cause heartburn or the now famous “reflux.”

Serves 6 –8

2 lbs cubed beef or lamb. I prefer the lamb as it lends itself more delicately to the sweet
dried fruit. Try to use the organic grass fed meats as
they are more flavorful and your arteries will appreciate it.
See Grassland Beef on this website under Affiliates, for
Convenience and better prices.
2 tablespoons butter or oil
3 large carrots peeled and sliced
2 medium onions, sliced
3 sticks of celery
2 cloves of chopped or crushed garlic
1 teaspoon dried dill – this and the mint added later are helpful in alleviating the
possibility of a little after-dinner-gas, as the combination of
fruit, veggies and meat at one time is less than ideal “food
combining. You might want to order the “Digest Formula”
from our office to offer kindness to your protesting abdominal
regions throughout the various holiday dining experiences.
½ teaspoon grated nutmeg
sea salt or vegesalt
freshly ground black pepper
1 1/2 cups vegetable broth dissolved in the water from cubes or powder
½ cup dried apricots
½ cup pitted prunes
½ cup dried peaches (optional)
1 tsp fresh mint leaves, or dried, if not available
½ cup chopped walnuts
¼ cup orange juice (optional)

Heat a large, heavy skillet, add butter or oil and brown beef or lamb cubes and onions together. You may need two skillets for this part, depending on how many people you are cooking for.. Then add carrots, onions and celery. Add garlic, dill nutmeg, salt, pepper and vegetable broth. Stir and bring to a boil. Then cover and simmer on a low flame for 1 and ½ hours, stirring occasionally.

Add dried fruits and mint. Cover and simmer another 30minutes or until meat is tender. Transfer to a warm, pretty serving dish and sprinkle with walnuts and orange juice.

When I make this sweet stew, I start baking my “Apple Crisp” deserts around the same time. (See recipe in “Feeling very much Better.” I promise all who enter will swoon from the fragrances wafting through your home. Restraint will need to be called for.

Adding 1 cup of brussel sprouts and green beans or any other veggie you like, makes it just as delicious and is a plus for those who want to enjoy something special as well as keep their weight down.

Note: for vegetarians, use cubed extra firm tofu or tempeh and add at the time you add the dried fruit, ½ way through cooking this recipe, instead of at the beginning.

Serve with polenta or the “New Potatoes” recipe in “Feeling very much Better”

Enjoy, from Doctors & Eve David and staff!

The Root Vegetable Casserole

This casserole is grounding, delicious, filling, slimming and soothing. Vegetables that grow beneath ground tend to have that effect on us, which is the reason I always make two at a time of it. It is great to have the second one ready in the refrigerator as needed for the holidays and winter generally. It is sometimes even better when reheated on the second day. It will serve as a side dish for lumberjacks and an entire meal for your vegetarian buddies, but neither will be able to resist those cooking aromas.

3 good size potatoes (I prefer the red, they are ‘creamier’ but use any you like)
2 large onions
½ head of a large white cabbage
A layer of leafy greens such as swiss chard, beet tops, collard greens, or squashes like zucchini or summer squash.
¼ – ½ lb. of jack cheese, slice it, ideally goat cheese, it’s better for you, especially if you have allergies.

Layer the onions, potatoes, cabbage, leafy greens (or others). Repeat layer.
Pour ½ cup of vegetable broth made by dissolving a vegetable bouillon cube in hot water, over the top. Cover with the sliced cheese.

Cover casserole with lid and bake in oven mid rack 375 degrees for 45 minutes. Add cheese slices and bake another 15 minutes to brown.

Serves three, with enough for leftovers. Good with marinated beets, (see recipe for beets in Feeling Very Much Better), or your favorite salad, either will cover all your nutrient requirements as well.

Waldorf Salad

– Quick to prepare
– Assuages the sweet tooth
– It’s good food combining
– It can be a main course and well as a side for a baked potato OR organic piece of meat or fish.
– It bows to all the best of the many diet books out there.

A head of lettuce or spinach
An apple cubed
A handful of walnuts

Dress with a simple extra virgin olive oil, lemon juice and/or apple cider vinegar (this vinegar is great for keeping the pounds off) and a little black pepper.

This salad is easy and quick to prepare, especially if you make this dressing once a week and keep it ready to serve in a pretty bottle.

The greens can be purchased prewashed in many markets if your time is more important than money. Eating plenty of greens not only provide a nice deodorant for the body, but also provide essential vitamins and minerals, especially iron, that endow us with more energy – which in turn keeps us slim – and lessen mood fluctuation.

The walnuts take a close look at them. They are good for the brain and heart and full of those lovely essential fatty acids and of course PROTEIN – all the latest yang thing dahhhling!

The apple gives it that juicy, tarty sweet contrast and helps to digest the oils in this salad.

Should you feel rather daring, prompted by your sweet tooth acting out, add in a small handful of manukah raisins. If you’ve just finished your work out and still doesn’t quiet make it add in some “chevre” a soft goat cheese which don’t cause allergies and pop in some easily useable calcium for the worked out bod.

On the other hand you could imagine yourself transported to the Waldorf Astoria among the ‘Ladies Who Lunch.’

Flushing the Flab

This is a delicious soup recipe that I often use as a handout at weight workshops, which I teach several times a year. It works beautifully as a spring detoxifier, an internal cleanser and heater AND it usually clears your skin. It is very nutritious and consequently makes for a healthy weight loss. In can be added to by sprinkling it with some pecorino romano cheese (made from cheep or goat’s milk).

Haul out your biggest pot and fill to half full with filtered water. Get out your cuisinart or your personal kitchen slave and slice:

2 red potatoes
2 onions
4 sticks of celery (including leaves)
3 carrots
½ of 1 white cabbage (unless you like red soups)
A handful of parsley
2 ears of corn cut off the cob.
Dehydrated vegetable broth (about 2 tablespoons)
Any veggies shoved to the back of your crisper drawer in the refrigerator.

Put the veggies into the pot of water, as you slice them, in approximately the order listed above, because the potatoes take the longest to become tender. When the pot comes to a rolling boil, add 2 ears of fresh corn off the cob, some vegetable broth powder or cubes to taste, and turn off the flame. Let it rest for a few minutes and it’s done. Slurp as is, or blend it. Eat 2 bowls a day and feel your fundament become lighter and your innards cleaning out.

If you tend to be short of time, make really big pots and freeze in batches.

Dr Eve's Healthy Salad