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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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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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Cauliflower Power Salad Recipe

The AHA! Team — Fri, 13 Jun 2025 05:38:25 +0000

Recipe by: Dusty and Erin Stanczyk via Nutrition Facts – Cauliflower Power Salad Recipe This Cauliflower Power Salad is the perfect side dish to your plant-powered picnics and BBQs. It’s packed with cruciferous vegetables, which may prevent DNA damage and the spreading of metastatic cancer, activate defenses against pathogens and pollutants, help to prevent lymphoma, boost our liver detox enzymes, target breast cancer stem cells, and reduce the risk of prostate cancer progression. The component responsible for these benefits is thought to be sulforaphane, which is formed almost exclusively in cruciferous vegetables. COURSE: Appetizer, Salad, Side Dish DIFFICULTY: Easy SERVINGS: 6 Ingredients ▢ 1 large head of cauliflower ▢ 1 large head of broccoli ▢ 2 medium carrots ▢ 1 cup shredded red cabbage ▢ 1 cup shelled frozen edamame, thawed ▢ ¼ cup Umami Sauce or to taste Instructions Break the cauliflower into individual florets and pulse in a food processor until it has a rice-like consistency. (Avoid over-processing.) Add to a large mixing bowl. Repeat the step above with the broccoli, then add it to the bowl with the cauliflower rice. Shred the carrots using a peeler or in a food processor with a “shredding” blade attachment. Add to the mixing bowl, along with the shredded red cabbage. Place the shelled frozen edamame in a strainer and thaw by running them under hot water. Add to the mixing bowl. Pour the Umami Sauce over the vegetables in the mixing bowl. Stir gently until all of the veggies are evenly coated. Add additional Umami Sauce to taste, serve, and enjoy. Notes This salad is best eaten right after it’s been prepared, but it will keep in the refrigerator for a day or two in a tightly sealed container. To read the original article click here.

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Lemon-Ginger Cooler Recipe

The AHA! Team — Fri, 30 May 2025 05:34:03 +0000

Recipe by: Ayla Sadler via Dr. Michael Greger & Robin Robertson – Lemon-Ginger Cooler Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook You can also serve this scintillating beverage as a hot tea. PREP TIME: 5 min COOK TIME: 40 min TOTAL TIME: 45 min COURSE: Drinks DIFFICULTY: Easy SERVINGS: 2 Ingredients ▢ 2-inch piece fresh ginger sliced ▢ 2 tablespoons lemon juice ▢ 4-inch piece cinnamon stick (optional) ▢ Date Syrup to taste ▢ mint, for serving (optional) Instructions Combine 4 cups (945 ml) of water with the ginger in a large saucepan and bring to a boil. Remove from the heat. Add the lemon and cinnamon stick (if using) and set aside for 30 minutes Sweeten to taste with Date Syrup (if using). Refrigerate until chilled. Serve in a tall glass over ice. Add mint if you’re in the mood. To read the original article click here.

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Mango-Raspberry Chia Pudding Recipe

The AHA! Team — Fri, 11 Apr 2025 05:27:35 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Mango-Raspberry Chia Pudding Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook This refreshing chia pudding, adapted from The How Not to Diet Cookbook, can be made with different fruits to suit your own taste or what is in season. The secret to unlocking the benefits of chia seeds may be grinding them up. COURSE: Dessert, Snack DIFFICULTY: Easy SERVINGS: 2 Ingredients ▢1 cup fresh or thawed frozen raspberries ▢1 cup fresh or thawed frozen diced mango ▢¼ cup ground chia seeds Optional Toppings: ▢diced mango ▢fresh raspberries ▢unshelled sunflower seeds ▢pepitas Instructions In a high-powered blender, combine the raspberries and mango with ½ cup (120 ml) of water and blend until smooth. Add the ground chia seeds and stir until evenly distributed. Pour the pudding into two dessert bowls or glass jars. Cover and refrigerate for 8 hours or overnight. Serve as is or topped with garnish of choice. Notes For an even creamier texture, blend the ground chia with the fruit and water. To read the original article click here.

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Gemelli with Zucchini Meatballs and Avocado Chimichurri Recipe

The AHA! Team — Fri, 28 Mar 2025 05:33:41 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Gemelli with Zucchini Meatballs and Avocado Chimichurri Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook Don’t let this recipe’s length intimidate you. It’s as simple to make as it is delicious. I like to make the meatballs and sauce ahead of time, so their flavors develop even more. When I’m not in the mood for chimichurri sauce, I substitute my favorite salt-free marinara. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 Ingredients ZUCCHINI MEATBALLS ▢1 (15-ounce) BPA-free can or Tetra Pak salt-free chickpeas, drained, rinsed, and blotted dry ▢3 garlic cloves, smashed ▢⅓ cup old-fashioned rolled oats ▢3 tablespoons nutritional yeast ▢3 tablespoons ground flaxseeds ▢1 tablespoon ground chia seeds ▢2 teaspoons fresh lemon juice ▢1 teaspoon white miso paste ▢1 ½ teaspoons dried basil ▢1 ½ teaspoons dried oregano ▢1 teaspoon onion powder ▢¼ teaspoon ground black pepper ▢1 cup shredded zucchini, squeezed dry CHIMICHURRI SAUCE ▢2 ripe Hass avocados, peeled and pitted ▢2 tablespoons fresh lemon juice ▢1 tablespoon red wine vinegar ▢2-3 garlic cloves, minced ▢1 teaspoon white miso paste ▢½ teaspoon dried oregano ▢¼ teaspoon red pepper flakes, or to taste ▢¼ teaspoon ground black pepper ▢¼ cup chopped fresh cilantro ▢¼ cup chopped fresh parsley PASTA ▢8 ounces whole-grain or bean-based gemelli or other pasta of choice Instructions FOR THE ZUCCHINI MEATBALLS: Combine the chickpeas, garlic, oats, nutritional yeast, flaxseeds, and chia seeds in a food processor and pulse until finely chopped. Add the lemon juice, miso paste, basil, oregano, onion powder, and black pepper. Pulse until thoroughly mixed. Transfer to a large bowl and add the shredded zucchini. Stir together until well combined. The mixture should hold together when pinched between two fingers. If the mixture is too wet, add a little nutritional yeast or ground flaxseeds to absorb excess moisture. Preheat the oven to 375°F. Line a baking pan with a silicone mat or parchment paper. Scoop about 2 tablespoons of the zucchini mixture at a time and use your hands to roll the mixture into balls. Arrange the zucchini balls on the prepared baking pan and bake for 25 minutes, or until firm and lightly browned. FOR THE CHIMICHURRI SAUCE: In a food processor, combine all the chimichurri sauce ingredients plus ¼ cup of water and pulse to combine. Set aside. FOR THE PASTA: Cook the pasta according to package instructions in a pot of boiling water until al dente. Drain and return to the pot. Add the chimichurri sauce and toss gently to combine. Divide the pasta into shallow serving bowls and top each portion with 2 or 3 zucchini meatballs. To read the original article click here.

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Chickpea Chili Recipe

The AHA! Team — Fri, 07 Mar 2025 06:38:56 +0000

Recipe by: Amber Allen – The Fairly Local via Nutrition Facts – Chickpea Chili Recipe This recipe already bursts with flavor, but roasting the tomatoes before adding them into this Chickpea Chili gives it an extra oomph. Feel free to swap in chili powder and a little crushed red pepper for the ancho chile pepper. Lycopene, a carotenoid phytonutrient, is the red pigment predominantly found in tomatoes, watermelon, pink grapefruit, red bell peppers, guava, papaya, and other red-hued fruits and vegetables. It gives us many benefits, including for our mood. A study with about a thousand older people found that those who ate the most tomato products had about half the odds of depression. COURSE: Main Course, Soup DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢1 medium onion, diced ▢2 cloves garlic, minced ▢2 medium red bell peppers, seeded and chopped ▢2 large carrots, chopped or shredded ▢2 large celery ribs, chopped ▢12 cups chopped tomatoes ▢2 teaspoons ground cumin ▢2 teaspoons paprika ▢3 tablespoons ancho chile pepper ▢2 cups cooked chickpeas Instructions In a large pot, add 2 teaspoons of water, then the onion and garlic. Cook over medium heat until the onions and garlic are browned. Stir in the bell pepper, carrot, and celery, and cook for about 10 minutes. Add the tomatoes, cumin, paprika, and ancho chile pepper to the pot. Cook for about 10 more minutes, stirring frequently. Stir in the chickpeas and continue to cook over medium heat for about 10 to 15 minutes. Lower heat to a simmer, then cook for about 30 more minutes. Remove from the heat and serve. To read the original article click here.

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Banana Oat Cookies Recipe

The AHA! Team — Fri, 21 Feb 2025 06:18:01 +0000

Recipe by: Mary, Media Director via Nutrition Facts – Banana Oat Cookies Recipe A delicious breakfast or snack using just oats, bananas, and any add-ins of your choice. Serve these banana oat cookies for breakfast with some fresh fruit or enjoy on their own as a mid-day snack! COURSE: Breakfast, Dessert, Snack DIFFICULTY: Easy SERVINGS: 4 cookies Ingredients ▢1 cup rolled oats ▢2 medium-large ripe, spotty bananas OPTIONAL ADD-INS: ▢up to 1/4 cup of frozen blueberries (raisins, nuts, seeds, or other dried, fresh or frozen fruit) ▢1/2-1 teaspoon cinnamon (pumpkin pie spice or other favorite spices) Instructions Preheat oven to 350F. Mash bananas with a fork in a medium-sized bowl, until a pureed consistency is achieved. In a food processor or blender, pulse the oats for 10 seconds to break into smaller fragments or blend into oat flour. This helps the cookies hold together. In a pinch, this recipe will also work with whole rolled oats. All options work, but will give the cookies a different texture. Stir the oats, mashed bananas, and any add-ins to form a batter. Line a cookie sheet with parchment paper or a silicone mat, scoop out desired amount of cookie dough and press down gently to flatten into cookies. Bake for 15 minutes or until golden brown. To read the original article click here.

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Pumpkin Pie Custard Recipe

The AHA! Team — Wed, 27 Nov 2024 06:58:59 +0000

Recipe by: Nutrition Facts – Pumpkin Pie Custard Recipe This Pumpkin Pie Custard is a healthy and delicious fall treat made with simple ingredients—a tasty way to check off a few Daily Dozen marks. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 6 INGREDIENTS ▢15 oz of pumpkin puree (BPA-free can or Tetra Pak) ▢12-16 oz silken tofu ▢2 teaspoons pumpkin pie spice ▢1 cup pitted dates ▢crushed pecans or walnuts as desired Cashew Drizzle (optional) ▢¾ cup water ▢½ cup raw cashews ▢¼ cup pitted dates ▢½ teaspoon vanilla extract Instructions Preheat the oven to 350F. Combine the pumpkin puree, silken tofu, pumpkin pie spice, and dates into a blender and blend until smooth. Taste the mixture and adjust the pumpkin pie spice and dates to your liking. Pour the mixture into a baking dish or small ramekins. Bake for about 35 minutes, or until the top cracks. To make the Cashew Drizzle, combine the water, cashews, dates, and vanilla in a high-speed blender. Blend until smooth. Once the custard is done, top with the Cashew Drizzle and sprinkle with crushed walnuts or pecans. Enjoy! Notes – Tip: Freeze any leftover Cashew Drizzle for a future treat or add it to your morning oatmeal! To read the original article click here.

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