Dr. McDougall's Online Discussion Board

Just another chiming in to thank you for your generosity in all you have done for the forum.. REALLY, REALLY helpful.

Letha, you are amazing! I've been wanting to group all the recipes from the newsletters together so I could easily choose from them, but you saved me the trouble of doing so. Thank you sooooooo much!

Letha, what a wonderful service you've provided for all of us. Thank you so much for doing this. I've printed out the list of the recipes as a index for weekly planning. Love this!

Letha, You are truly amazing. I have been gone for a while, but I'm back now. What a wonderful gift to have organized the recipe links for us all!
YOU ROCK!!!

Debbie

I was hoping to find that recipe here. It was my all time favorite, when I mcdougalled before.

yum. I know what's for dinner...soon...six tomatoes. That means a grocery run, and that waits until payday.

thanks for posting these, Letha. I gonna be clicking around...and getting hungry....

blessings, HeidiW

I can't thank you enough for these recipes! I've bookmarked the page so I'll be able to find them quickly. My husband loves burgers so I'm going to try the potato lentil burger recipe right away. Lots of them sound like things we would like. Maybe if I learn to cook more things, I can get himback on track. You're so thoughtful to do this for us! Thanks again, Letha!!!!!

Thank you for the MWL clickable list of recipes! What a time-saver!
I'm not finding the non-MWL anywhere, though! Did I miss an earlier post?

Thanks (in advance!) Bedstemor

Bedstemor wrote:Thank you for the MWL clickable list of recipes! What a time-saver!
I'm not finding the non-MWL anywhere, though! Did I miss an earlier post?

Thanks (in advance!) Bedstemor

http://drmcdougall.com/forums/viewtopic.php?t=10075

Nettie

Thank you, thank you!! Truly a timesaver.

Thank you Letha - you are a star. I'm about to start this program all over again (seriously and with no excuses). This will be a great help to me.

Maybe you have this, but here is summer squash dish that is a favorite at Wildwood College's Country Life restaurant in Chatanooga, TN:
For a large oven baking pan:
Several summer squash peeled then scalloped.
The sauce is seven cups of hot water. 3 cup raw cashews, 1-2 cup flaked yeast, one cup olive oil, 1-2 TBS powdered onion and garlic powders, and some salt. Make sure there is plenty of sauce to surround the squash, bake till golden brown at 350 degrees. So sweet it tastes like pie, no sugar, no dairy!
Im going to India and will teach vege cooking and baking, so anyone having recipes for there please write at <[email protected]>

all those nuts are not approved for MWL.

The oil isn't allowed, either!

darn a cup, I missed that.

This is from the March 2010 newsletter. I had it for dinner with a mixed green salad. It was divine! I'm looking forward to another serving with my work lunch tomorrow.

Spanish Garbanzos and Spinach

This is a fast meal that is really delicious and easy to prepare as well.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4

1 ¼ cups water
1 onion, chopped
1 teaspoon minced garlic
2 15 ounce cans garbanzo beans, drained and rinsed (I cooked up some dry beans in my pressure cooker instead)
1 15 ounce can chopped tomatoes
1 teaspoon smoked paprika ( I used 2 tsp)
½ teaspoon ground cumin ( I used 1 tsp)
¼ teaspoon crushed red pepper flakes (I used 1/2 tsp)

(I added 2 tsp chipolte chili powder)

Pinch of Spanish saffron (I did not use this)
4 cups fresh baby spinach leaves

Place ¼ cup of the water in a large pot. Add the onions and garlic and cook, stirring frequently until onion softens, about 5 minutes. Add the remaining water, the garbanzos, tomatoes and seasonings. Mix well, bring to a boil, reduce heat, cover and cook for 10 minutes. Stir in the spinach leaves and cook for an additional 10 minutes. Serve in a bowl with some fresh whole grain bread on the side, or ladle over whole grains or potatoes.

Hints: Spanish saffron is the world’s most expensive spice-but you only need to use it in very small amounts. It is sold in both the powdered form and in threads. The powdered form tends to lose its potency more readily. The threads should be crushed just before using.