Category Archives: Recipes

4-ingredient brownies

In an earlier post, I wrote about how easy it is to make 2-ingredient, nutrient-rich chocolate (https://michaellustgarten.wordpress.com/2014/09/21/homemade-chocolate-in-2-minutes/).

Occasionally (~1x/week), I modify that recipe to make 4-ingredient brownies! The recipe includes 40g of raw, organic cacao beans, 20g oats, 70g Medjool dates, and 1 large egg.

First, I grind/blend the cacao beans and oats into a pine powder. Then, I add the dates and powder into the food processor to mix them. I put this mixture into a small bowl, where I add the egg and thoroughly mix it all together. Last, I put this into the oven at 325F for 35 minutes. After it’s cooked, I wait 15 minutes for it to cool down, then I eat it. It’s soft, and delicious!

brownie

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Collard-rito, Collard-acos (Recipe)

One meal that I’ve been eating a lot of lately are what I call collard-rito, or collard-acos:

 

Ingredients:

7-10 oz of collard greens

~Half of a pound of raw cherry tomatoes

1 container of raw white button mushrooms

~80g of raw purple onion

1 avocado

1g Salt

 

Directions:

Cut the stems off the collards, then add the collard leaves to a large pan with half a cup of water. Boil/steam this for less than 5 minutes,then take out the slightly softer leaves. I don’t waste the resulting the collard-tea, as I drink it after it cools! Take half of the collard leaves and bunch them flat together on a plate. Add half of the avocado, then half of the 1 gram of salt, then some of the onions, a few pieces of the mushrooms, and whatever room is left for the tomatoes. While I’m making this meal, I snack on the raw mushrooms, eventually finishing the entire container. Then, I fold it all together. If I add less veggies and can wrap it like a burrito = collard-rito. If I stuff it with too many veggies (like a taco), = collard-aco. It’s delicious!

coll

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What I eat: Giant Salad!

Another meal that I eat 3-4x per week is a giant (delicious!) salad.

salad2

What’s in it? Approximately 1 pound of romaine lettuce, 1 pint of cherry tomates, 6-8 ounces of purple cabbage, ~3 ounces of pickles, and occasionally, 2-4 ounces of corn.  To top it off, I make a spicy-sesame dressing that includes 1 jalapeno, ~1 ounce of lemon juice, ~1 ounce of sesame seeds, 2-4 grams of ground cumin seed, ~10 grams of raw garlic, and 4-6 oz. of water. I then blend the dressing ingredients and add it to the salad!

salad ingred

How about nutrition? For 528 calories, it’s a nutritional All-Star for many things, including protein, fiber, calcium, magnesium, zinc, and many other nutritents.

salad nutrition

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What I eat: Barley-Cauliflower-Collard-Tomato-Celery-Onion-Corn-Mix!

What do I eat? Here’s a picture of one of my delicious “mixes” that I eat a couple of times per week.

barl

What’s in it? As shown below, barley, collards, celery, cauliflower, olive oil, corn, onion, and tomatoes. The barley is boiled for 20-30 minutes before I add all the veggies, which I then boil for less than 10 minutes. When it’s finished cooking, I add the olive oil.

barl cals

Besides the taste, this mix is a nutritional All-Star! Within its 622 calories, it provides 29g protein, 37g fiber, 1545 ug of Vitamin K, and much more!

barl cals vitmin

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Beet-Berry Smoothie!

Shown below is what my daily beet-berry smoothie looks like, and the recipe!

beetberry

Recipe:

1 lb of mixed frozen berries (strawberries, blueberries, cherries, raspberries, cranberries)

1 large beet, skinned (8-13 oz.)

1 vanilla bean (2-3 grams)

Put it all in the Ninja blender with ~10 oz. of water, blend, and drink!

For an extra boost of taste and nutrition, I also mix my beet-berry smoothie with my spinach-ginger-pineapple smoothie (https://michaellustgarten.wordpress.com/2015/08/09/pineapple-spinach-smoothie/). Enjoy!

Pineapple-Spinach Smoothie!

In a previous post, with the goal of reducing all-cause mortality risk I wrote about obtaining (at least) 1000 micrograms of Vitamin K per day. To do that, I’ve begun making pineapple-spinach smoothies!

pinespin

To make it, I used 8 oz of fresh pineapple, which I put in the freezer for 1 hour (because I like frozen drinks). Then, I added 6 oz of baby spinach, 15 grams of fresh ginger, ~3 oz of water, and blended it in the Ninja. All that adds up to 170 calories, 821 micrograms of Vitamin K, and it’s delicious!

Homemade peanut butter and berry jelly!

Here’s my recipe for homemade peanut butter and jelly!

Homemade PB&J

Whole wheat bread: 600g whole wheat flour, 1.5g yeast, 80g brown sugar, 350 mL water. Put all ingredients into the bread machine for 90 minutes.

56 g shelled raw peanuts, ground in the food processor. Add 1 teaspoon of peanut oil after the peanuts are ground.

1 large cup of mixed berries, cooked until the water is boiled off (~20 minutes).

Why eat it from the store, as you’re probably also eating the chemicals and preservatives that are added to increase shelf life? Enjoy!

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