July 2016 | Dr. Stephen Gullo

Monthly Archives: July 2016

Herb Dressing for Greens

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Herb Dressing for Greens

Makes 3 cups

This herb dressing works well over hot or cold green vegetables.

  • 1 pound soft tofu
  • 1 ½ cups water
  • 2 tablespoons canola oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped dill
  • 1 tablespoon dried mustard
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

In a blender or food processor, combine all the ingredients. Blend until smooth and well mixed. This can be refrigerated for up to 5 days.

Poached Apples and Pears with Berry Sauce

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Poached Apples and Pears with Berry Sauce

Serves 4

This recipe is a nice way of making your daily fruit serving into an elegant and delicious dessert. It will also work without the berries during times of the year when berries are not in season.

4 cups apple or apple-raspberry juice

1 cup finely chopped strawberries or raspberries

2 lemon slices

1 1-inch cinnamon stick

½ teaspoon vanilla extract

2 whole golden or red Delicious apples, peeled

2 whole Bosc pears, peeled

  1. In a medium saucepan, combine the apple juice, berries, lemon slices, cinnamon stick, and vanilla extract. Bring to a boil over high heat, then reduce to a simmer. Add the apples and pears, cover, and cook 12 minutes. The fruit is done when a fork slides easily into the flesh. Remove the fruit with a slotted spoon and set aside in a covered dish to keep warm, or bring to room temperature and chill.
  2. Continue cooking the juice and berries until the liquid is reduced to a thick sauce, about 25 minutes. Divide the fruit among 4 plates and drizzle the sauce over each serving.

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