DIY recipes Archives - Amazing Health Advances

Lentil–Walnut Burgers with Cheesy Sauce Recipe

The AHA! Team — Fri, 12 Sep 2025 05:32:38 +0000

Recipe via Nutrition Facts – Lentil–Walnut Burgers with Cheesy Sauce Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook Lentils and walnuts make hearty and delicious burgers, and the Cheesy Sauce is perfection. Here’s a tip for you: Be sure your cooked lentils are not wet. You can blot them dry or place them in a skillet over medium heat, tossing to get out any moisture. Alternatively, you can spread them on a baking sheet and bake them for a few minutes at 350°F (175°C) to dry them out. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 6 Ingredients BURGERS ▢ ⅓ cup chopped walnuts ▢ ⅓ cup chopped red onion ▢ 1 tablespoon ground flaxseeds ▢ 2 tablespoons warm water (mix with flaxseed) ▢ 1 tablespoon white miso paste ▢ ½ teaspoon onion powder ▢ ½ teaspoon garlic powder ▢ ¼ teaspoon paprika ▢ ¼ teaspoon sodium-free salt substitute (optional) ▢ ¼ teaspoon ground pippali or black pepper ▢ 1 tablespoon Roasted Garlic (optional) ▢ 1½ cups cooked (not wet) brown lentils ▢ ½ cup rolled oats, or more as needed FOR SERVING ▢ Whole-grain burger buns or tortillas (optional) ▢ Optional toppings: lettuce leaves, sliced tomato, sliced red onion ▢ Cheesy Sauce Instructions FOR THE BURGERS: Preheat the oven to 375°F (190°C). Place a sheet of parchment paper on a rimmed baking sheet. Set aside. In a food processor, combine the walnuts, red onion, flaxseed mixture, parsley, miso paste, onion powder, garlic powder, paprika, sodium-free salt substitute (if using), and pippali. Pulse to combine, leaving some texture. Add the Roasted Garlic (if using), lentils, and oats. Pulse to mix together while leaving some texture. Pinch off a bit of the mixture and press it in your hand to make sure it holds together. If it’s too wet, add more oats; if it’s too dry, add some water, 1 tablespoon at a time. Taste to adjust the seasonings, it needed. Shape the lentil mixture tightly into six burgers about ½-inch (1-cm) thick. Arrange them on the prepared baking sheet. Bake until golden brown, turning once, about 8 minutes per side. TO SERVE: When the burgers are ready to serve, arrange them on a plate or on buns or tortillas (if using) along with any toppings you choose. Top with the Cheesy Sauce. Notes VARIATION: For Southwest Black Bean Burgers: Substitute black beans for the lentils, pepitas for the walnuts, and fresh cilantro for the parsley. Add 1 to 2 teaspoons of chili powder, ¼ cup (30g) of minced red bell pepper, and 2 tablespoons of chopped green onion, then proceed with the recipe. To read the original article click here.

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V-12 Vegetable Blast Recipe

The AHA! Team — Fri, 22 Aug 2025 05:34:12 +0000

Recipe via Nutrition Facts – V-12 Vegetable Blast Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook Want more veggies, but not a fan of munching them all day? This is a great way to drink your vegetables! COURSE: Drinks DIFFICULTY: Easy SERVINGS: 1 Ingredients ▢ 2 cups spinach, kale, or other dark greens ▢ 1-2 plum tomatoes ▢ 1 rib celery coarsely chopped ▢ ½ red bell pepper quartered ▢ 1 tablespoon red onion chopped ▢ 1 garlic clove (optional) ▢ ½ jalapeño pepper seeded (optional) ▢ 2 teaspoons lemon juice ▢ 1 apple cored and quartered ▢ 2 teaspoons chlorella (optional) ▢ 1 ¼ inch fresh turmeric (or 1/4 tsp ground) ▢ ½ cup ice cubes Instructions Combine all the ingredients with 2 cups of water in a high-speed blender and blend until smooth. Transfer to large glasses and serve. To see a variation of this smoothie, check out the video: https://nutritionfacts.org/video/dr-greger-in-the-kitchen-my-new-favorite-beverage/ To read the original article click here.

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Baked Onion Rings Recipe

The AHA! Team — Fri, 15 Aug 2025 05:48:12 +0000

Recipe via Nutrition Facts – Baked Onion Rings Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook Onion rings were a favorite of mine growing up, but I thankfully (and heartfully) gave up my taste for those greasy oily, deep-fried, fatty monstrosities. The onion rings in this recipe come out pretty close to perfection. Try them with Black Bean Burgers and the Ranch Dressing from the How Not to Die Cookbook. COURSE: Appetizer, Side Dish DIFFICULTY: Moderate SERVINGS: 4 Ingredients ▢ 1 large red onion cut into 1/2-inch-thick slices ▢ ⅔ cup oat flour ▢ ¼ cup chickpea flour ▢ 1 cup Almond Milk ▢ 1 teaspoon rice vinegar ▢ ⅓ cup cornmeal ▢ ¾ cup bread crumbs 100% whole-grain salt-free ▢ ⅓ cup nutritional yeast ▢ 2 tablespoons Savory Spice Blend ▢ 1 teaspoon smoked paprika Instructions Preheat the oven to 425F. Line a large baking sheet with a silicone mat or parchment paper and set aside. Separate the onion slices into rings. Transfer to a bowl and set aside. In a shallow bowl, combine the oat flour, chickpea flour, Almond Milk, and vinegar. Stir to blend well. In a separate shallow bowl, combine the cornmeal, bread crumbs, nutritional yeast, Savory Spice Blend, and paprika. Mix well. In a row, line up the bowls of onion rings, batter, breading mixture, and the prepared baking sheet. Dip an onion ring into the batter, coating it all over. Transfer the onion ring to the breading, tossing to coat. Use a clean, dry hand to sprinkle the breading onto the onion as needed. Place the coated onion ring on the baking sheet and repeat with the remaining ingredients, arranging the rings in a single layer. Use a second sheet if needed. You should have enough batter and breading for about 20 onion rings. Bake for 10 minutes, then remove from oven and carefully turn rings over. Bake for about 10 minutes longer, or until crisp and nicely browned. Serve hot. To read the original article click here.

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Vegetable Stacks with Tomato–Red Pepper Coulis Recipe

The AHA! Team — Fri, 08 Aug 2025 05:38:47 +0000

Recipe via Nutrition Facts – Vegetable Stacks with Tomato–Red Pepper Coulis Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook This dish takes a little extra time to assemble, but the bit of effort is so very worth it. It’s actually a quite simple dish to make and looks very fancy when plated. Perfect for when you want to impress your dining companion! COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 Ingredients ▢ 1 large eggplant trimmed and into 4 rounds about 1/2-inch thick ▢ 1 large red onion cut into 4 slices about 1/2-inch thick ▢ 1 orange or yellow bell pepper sides cut vertically to make 4 square pieces ▢ 4 large portobello mushroom caps gills removed ▢ 1-2 large ripe tomatoes cut into 4 slices about 1/2-inch thick ▢ 3 tablespoons red onion minced ▢ 2 plum tomatoes chopped ▢ 2 roasted red bell peppers homemade or store-bought ▢ 1 teaspoon white miso paste ▢ 1 teaspoon dried basil ▢ ½ teaspoon dried thyme ▢ 1 ¼ inch turmeric, grated (or 1/4 teaspoon ground) ▢ black pepper to taste ▢ fresh parsley for garnish Instructions Preheat the oven to 425ºF (220°C) Line two large baking sheets with silicone mats or parchment paper. Arrange the eggplant slices in a single layer on one of the prepared baking sheets. Bake the eggplant until soft, turning once, about 15 minutes. Remove the baking sheet from the oven and set aside to cool; then remove the eggplant from the pan. Meanwhile, on the second prepared baking sheet, arrange the onion slices in a single layer and bake for 7 to 8 minutes. Turn over the onion slices, place the bell pepper pieces on the same baking sheet as the onion, and roast until the vegetables are tender, about 15 minutes longer. Set aside to cool. Arrange the mushroom caps, gill side up, on the baking sheet from which the eggplant has been removed. Roast until softened, about 10 minutes. Set aside to cool for a few minutes. Lower the oven temperature to 350ºF (180°C). Assemble the roasted vegetables in stacks: To begin, leave the four mushroom caps, gill side up, on their baking sheet. Top each cap with a slice of eggplant, followed by a slice of onion, then a bell pepper slice, topped with a slice of tomato. Cover the baking sheet and bake until the vegetables are hot, about 20 minutes. While the vegetables are cooking, make the sauce: In a skillet, heat 3 tablespoons of water (45 ml) over medium heat and add the minced onion. Cover and cook for 4 minutes, or until soft. Stir in the plum tomatoes, roasted bell peppers, miso, basil, thyme, turmeric, and black pepper to taste. Cover and cook until the vegetables are very soft, about 5 minutes longer. Transfer to a food processor and purée the sauce until smooth. Keep warm over low heat until ready to use. When the stacks are ready, use a metal spatula to carefully remove them from the baking dish. Place one stack in the center of each of four dinner plates. Top and surround each stack with the sauce and parsley garnish, and serve hot. TIP: For a more attractive dish, cut the stackable vegetables slices so they are approximately the same size. Reserve the remaining pieces of the vegetables for another use To read the original article click here.

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Stone Fruit Bowls Recipe

The AHA! Team — Fri, 01 Aug 2025 05:44:29 +0000

Recipe via Nutrition Facts – Stone Fruit Bowls Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook A drupe, more commonly known as stone fruit, is so named because it contains a stone (or a pit) inside. Many popular stone fruits, such as cherries, plums, peaches, nectarines, mangos, and dates, are in season in late summer. COURSE: Breakfast, Dessert, Snack DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢ 3 tbsp ground chia seeds ▢ 1.5 cups fresh or thawed frozen diced mango ▢ 1 tsp fresh lemon juice ▢ 2 pitted soft dates, soaked for 10 minutes in hot water and then drained ▢ 3 ripe apricots, pitted and quartered ▢ 3 ripe plums, pitted and cut into 1-inch pieces ▢ 2 ripe peaches or nectarines, pitted and cut into 1-inch pieces ▢ 2 cups pitted cherries Instructions In a small bowl, combine the chia seeds and 1/4 cup water and mix well. Set aside for 10 minutes to thicken. In a food processor or a blender, combine the mango, lemon juice, dates, and the chia mixture and process until smooth. Divide equally among four small glass dessert bowls. Cover and refrigerate until firm, 4 hours overnight. Combine the apricots, plums, peaches, and cherries in a large bowl. Toss gently to combine. To serve, spoon the fruit evenly over the chilled mango mixture. Serve immediately. Notes See the recipe video on our Instagram. To read the original article click here.

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Baked Carrot Cake Oatmeal Recipe

The AHA! Team — Fri, 25 Jul 2025 05:34:30 +0000

Recipe via Nutrition Facts – Baked Carrot Cake Oatmeal Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook To save prep time in the morning, you can assemble this savory breakfast the night before and just pop it in the oven when you’re getting ready to eat. COURSE: Breakfast or Dessert DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢ 1 cup rolled oats ▢ 2 tablespoons ground chia seed ▢ 2 tablespoons ground flaxseed ▢ 1 cup grated carrot ▢ ¼ cup chopped pecans or walnuts ▢ 1½ teaspoons ground cinnamon ▢ 1½ cups unsweetened soy milk ▢ ½ cup Date Syrup ▢ 1 teaspoon pure vanilla extract Instructions Preheat the oven to 375°F (190°C). Line an 8-inch (20-cm) square baking pan with parchment paper and set aside. In a bowl, combine the oats, chia seed, flaxseeds, carrot, nuts, and cinnamon, and stir until well mixed. Add the soy milk, Date Syrup, and vanilla, then stir until well combined. Transfer the oatmeal mixture to the prepared baking pan and smooth it evenly. Bake for about 30 minutes, or until the oatmeal is golden brown and set. Remove from the oven and set aside to cool for 10 to 15 minutes before serving. To read the original article click here.

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Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe

The AHA! Team — Fri, 18 Jul 2025 05:36:46 +0000

Recipe via Nutrition Facts – Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook This cake is a great way to use overripe bananas. The riper the banana, the sweeter the flavor, so just a small amount of Date Syrup is needed. Coarsely crushed walnuts provide a welcome crunch, and the Blackberry-Almond Butter Sauce adds a bit of healthy decadence if you want to spoon it over the cake. COURSE: Dessert DIFFICULTY: Moderate SERVINGS: 9 Ingredients ▢ 1 tablespoon ground flaxseeds ▢ 2 tablespoons warm water (for the flaxseed) ▢ 1½ cups mashed ripe bananas (2 to 3 large bananas) ▢ ¼ cup unsweetened soy milk ▢ ¼ cup Date Syrup ▢ 1 teaspoon fresh lemon juice ▢ 1 teaspoon pure vanilla extract ▢ 1 cup almond flour ▢ ½ cup oat flour ▢ 1½ teaspoons aluminum- and sodium-free baking powder ▢ ½ teaspoon ground cinnamon ▢ ½ cup coarsely crushed walnuts (optional) Instructions In a small cup or bowl, combine the flaxseeds and water. Stir well, then set aside for 10 minutes. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper. In a large bowl, combine the mashed bananas, soy milk, Date Syrup, lemon juice, vanilla, and flaxseed mixture. Mix well. Whisk in the almond flour, oat flour, baking powder, and cinnamon until evenly mixed. Fold in the walnuts. If the batter is too thick, stir in a little more soy milk, 1 tablespoon at a time. Transfer the cake batter into the prepared baking pan and smooth the top. Bake for about 30 minutes, or until lightly browned on top. Remove the pan from the oven and set aside to cool completely. Once cool, invert the cake onto a plate. Cut the cake into squares and place each serving on a small dessert plate. Spoon some of the Blackberry-Almond Butter Sauce over each serving (if using). To read the original article click here.

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DIY Poo Spray

The AHA! Team — Mon, 23 Jun 2025 05:40:53 +0000

Candice Bruhn via Dr. Axe – Our bodies were made with a perfect system to bring energy in through eating and allow the waste to exit through, well, you know. As perfect as this system is, our poo does not always smell very neutral. In fact, depending on our diet, digestive health and overall health, odors can vary from mild to extreme. For many years, people have been sold on spray fragrances and fragrant candles to mask odors; however, these scents are often made of very toxic ingredients that pollute indoor air with volatile organic compounds (VOCs). Synthetic fragrances – host of health issues In addition to concentrating pollution inside of our homes, synthetic fragrances can cause a host of health issues, ranging from male reproductive problems, allergies, hormone disruption, cancer and much more. Before ever reaching for your synthetically scented poop spray again or purchasing the pricey Poo Pouri, try this all-natural bathroom spray — call it a DIY poo pourri — that serves as an affordable and effective alternative. How to Make A DIY Poop Spray It’s surprisingly easy and only requires three ingredients. In a small glass spray bottle, add 1 teaspoon of isopropyl alcohol (or rubbing alcohol). Next, add 40 drops of essential oils to rubbing alcohol, and gently swish to combine. I choose 15 drops lavender, 15 drops lime and 10 drops lemongrass. You can swap out whatever essential oils you have on hand, or go with a seasonal aproach, such as flower-like scents for the spring, citrus for summer, woodsy for fall and spices for the winter! Lastly, carefully pour in 3 ounces of distilled (or purified) water. Boiled water completely cooled (!) is a good alternative. Give it a good shake and you’re good to go. 🙂 How to use your DIY poo pray? Simply spray 3–4 pumps into toilet bowl, misting the water with this essential oil spray prior to using the bathroom. BONUS: This also works as an effective air freshener for after bathroom use as well. How does poo spray work? Essential oil–based bathroom sprays leave a film on top of the water that is said to trap odors from bodily waste and keep them below the surface. As waste hits the film and enters the water, a pleasant bloom of essential oil fragrance is released into the air, not only masking unpleasant odors, but also leaving a pleasant smell behind. The next time you feel the urge, give this natural bathroom spray a try and toss out the synthetic products. DIY Poo Spray Author: Candice Bruhn | Total Time: 5 minutes | Yield: 40 uses Before ever buying a synthetically scented poop spray or purchasing the expensive Poo Pourri brand, try this all-natural bathroom spray that serves as an affordable and effective alternative. Ingredients 1 teaspoon isopropyl (rubbing) alcohol 40 drops of essential oil (I used 15 drops lavender, 15 drops lime, 10 drops lemongrass) 3 ounces distilled water (boiled water completely cooled is a good alternative) Instructions In a small glass spray bottle, add 1 teaspoon of isopropyl alcohol. Add 40 drops of essential oils to rubbing alcohol, and gently swish to combine. Carefully pour in 3 ounces of distilled (or purified) water. Shake and use when ready! Notes Spray 3–4 pumps into toilet bowl, misting the water with this essential oil spray prior to using the bathroom. BONUS: This also works as an effective air freshener for after bathroom use as well. Prep Time: 5 min | Method: Mixing To read the original article click here.

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Cottage Pie with Sweet Potato Mash Recipe

The AHA! Team — Fri, 20 Jun 2025 05:34:51 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Cottage Pie with Sweet Potato Mash Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook One of my favorite comfort foods. This warm, savory dish is just as flavorful with mashed cauliflower instead of the sweet potato topping, so mix it up if the mood strikes. COURSE: Main Course DIFFICULTY: Moderate Ingredients ▢ 2 pounds sweet potatoes, cut into 2-inch chunks ▢ ½ teaspoon onion powder ▢ ¼ teaspoon ground black pepper ▢ 1 small red onion, chopped ▢ 1 carrot, chopped ▢ 2 garlic cloves, minced ▢ 1 ½ cups fresh or thawed frozen corn kernels ▢ 1 cup fresh or thawed frozen green peas ▢ 1 cup cooked fresh or frozen lima beans ▢ 2 cups cooked or BPA-free canned or Tetra Pak salt-free brown lentils ▢ 1 cup Light Vegetable Broth ▢ 8 ounces mushrooms of choice, chopped ▢ 3 tablespoons nutritional yeast ▢ 2 tablespoons salt-free tomato paste ▢ 1 tablespoon white miso paste ▢ 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried Instructions Place the sweet potatoes into a large pot with enough cold water to cover and bring to a boil. Cook for 15 to 20 minutes, or until fork-tender, then drain and return to the pot. Stir in the onion powder and black pepper and mash until smooth. Set aside. Preheat the oven to 400F. Heat 1/4 cup of water in a large skillet over medium heat. Add the onion and carrot and cook until softened, about 7 minutes. Stir in the garlic and lower the heat to low. Stir in the corn, peas, and cooked lima beans. Cook until the vegetables are tender and any liquid is absorbed, 3-5 minutes. Stir in the 1 1/2 cups of the lentils, then transfer the vegetable mixture to a shallow baking dish and set aside. Heat the Light Vegetable Broth in the same large skillet over medium heat. Add the mushrooms, nutritional yeast, tomato paste, miso paste, and thyme and cook, stirring, for 5 minutes, or until the mushrooms are soft. Transfer the mushroom mixture to a blender or food processor, add the remaining 1/2 cup of lentils, and blend until smooth. If the gravy is too thick, blend in up to 1/2 cup of additional broth. Taste and adjust the seasonings, if needed. Pour the gravy over the vegetable mixture, stirring to combine. Spread the mashed sweet potatoes on top, smoothing to cover the surface. Bake for about 30 minutes, or until the filling is bubbling. Serve hot. To read the original article click here.

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