Dinner with the Doctor Hixson Recipes: February 2016

Pita Sandwiches

Nelson, R. “Pita Sandwiches.” Hixson Dinner with the Doctor. Unpublished, 2015.
Pita Bread (Toufayan Wheat Whole Pitas (Walmart) or Clark’s Pitas (have to order 423-949- 4333)
Diced/sliced or shredded veggies of choice (examples below)

Shredded lettuce
Sliced olives
Diced tomatoes
Diced cucumbers
Shredded carrots
Sprouts
Diced avocado
¼ cup Hummus (no oil or low oil)
Drizzle of Tofu sour cream

Directions:

1. Cut pita bread in half
2. Carefully slice open half and fill with ¼ cup hummus
3. Pack veggies into sandwich
4. Top with drizzle of tofu sour cream
5. Store in ziplock sandwich bag

Tofu Sour Cream Two

Mills, S. “Tofu Sour Cream.” Dinner with the Doctor Blue Ridge. Unpublished, 2015.

1 package morinu tofu
1 tsp salt
1 tsp sugar
½ tsp onion powder
½ tsp chives
½ tsp dill
½ tsp Italian seasoning
⅛ tsp garlic powder
1 Tbs lemon juice
2 Tbs olive oil
⅛ + cup water (optional)
1-2 clove garlic (optional)

Directions:

Blend all ingredients smooth in a blender. Add more water as necessary for desired consistency

C.H.I.P. Hummus (low oil)

Blaney, D and Diehl, H. “Hummus 1.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 63. Print.

2 cups cooked garbanzo beans
1 tsp tahini (sesame butter)
1 tsp sesame oil
1 ½ Tbs lemon juice
¼ cup parsley, chopped
¼ tsp garlic powder
¼ cup green onions, chopped
½ cup green bell peppers, chopped (optional)
garbanzo liquid as needed

Directions:

Place all ingredients into a blender and blend until smooth.
Add enough liquid to make a thick spread.

C.H.I.P. Hummus (no oil)

Blaney, D and Diehl, H. “Hummus 2.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 63. Print.

2 cups cooked or canned garbanzo beans (garbanzo liquid as
needed)
3-4 Tbs lemon juice
2 garlic cloves
⅓ cup tahini (sesame butter)
1 tsp onion powder
¼ - ½ tsp salt (to taste)

Directions:

1. Combine all ingredients in food processor or blender, and blend until very smooth. Add liquid as
needed.
2. Taste. Add additional lemon juice, onion powder, garlic, or salt if desired.

Lentil Soup

Smith, P. “Creamy Vegetable Soup.” Dinner with the Doctor.
Unpublished, 2016.

1 onion (diced)
3 carrots (diced)
2 ribs celery (diced)
4-5 cloves garlic
2 cups dry lentils
15 ounce can of diced tomatoes
4 cups vegetable broth
3 cups water
1½ tsp cumin
2 bay leaves
1 tsp paprika
½ tsp salt (or more to taste)
1-2 med potatoes, peeled and cubed small

Directions:

1. In large stockpot, over medium heat, sauté onion, carrots and celery in a small amount of water (about 7 minutes)
2. Mince garlic, rinse lentils, and peel and cube potatoes.
3. Add garlic, cumin, salt and paprika to stockpot, sauté 1 minute.
4. Add broth, water, tomatoes, potatoes, lentils and bay leaves to stockpot.
5. Increase heat and bring to a boil then reduce heat, cover, and simmer about 40 minutes or until lentils are tender.
6. Consider adding 4-5 ounces roughly chopped spinach during the last few minutes of cooking.

Creamy Vegetable Soup

Smith, P. “Creamy Vegetable Soup.” Dinner with the Doctor. Unpublished, 2016.
Vegetables

2 red peppers (diced)
4 cups broccoli (diced)
1 onion (diced)
1 cup water
½ tsp garlic powder
½ tsp basil

Directions:

1. Cook vegetables until tender in a medium sized soup pot while preparing cream sauce
2. Blend cream sauce with added seasonings until very smooth. Pour the cream sauce in with the vegetables and add 2½ cups water to the blender. Swish it around to clean out the blender and then add to the soup pot.
3. Bring soup to a second boil, stirring constantly to keep from lumping.
4. As soon as soup thickens, remove from heat.

Cashew Cream Sauce

Smith, P. “Creamy Vegetable Soup.” Dinner with the Doctor. Unpublished, 2016.
Vegetables

1 cup raw cashews - washed and soaked
2 cups water (to soak cashews)

Directions:

Blend raw cashews and water until very, very smooth then add the following seasonings:
1 Tbs salt
2 tsp onion powder
½ tsp garlic powder
1 tsp turmeric
1 tsp parsley flakes
¼ tsp celery salt
¼ tsp Italian seasoning
2 Tbs cornstarch

Oatmeal-Raisin Cookies

Adapted from Blaney, D and Diehl, H. “Oatmeal-Raisin Cookies.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 145. Print.

1 Tbs olive oil
⅓ cup applesauce, unsweetened
½ cup honey (consider reducing to ⅓ cup)
1 ½ tsp Ener-G Egg replacer powder (dissolved in 2 tbsp water)
½ cup nondairy milk
1 cup spelt or unbleached white flour (You can get spelt flour at Earth Fare, has a wonderful flavor)
¼ tsp salt
1 tsp baking powder
2 tsp cinnamon or substitute
1 tsp nutmeg or cardamon
¼ tsp cloves
1 ½ cup quick oats (can use old fashioned oats but changes consistency)
1 cup raisins
¼ cup coconut, unsweetened shredded

Directions:

1. Mix together wet ingredients
2. Add dry ingredients to wet mixture, then mix together well
3. Drop by tablespoonfuls onto a lightly oil-sprayed cookie sheet
4. Bake at 375 F for 10 minutes or until golden brown
5. Do not overbake cookies or they will be dry
6. Makes 24 cookies.

Pita Sandwiches, soup and cookies (February 2016)

This is an amazing meal for a cool afternoon. Lentil soup is my comfort food and the vegetables in the pita sandwich add a nice crunch. Bon appetite.

Pita Sandwiches

Chattanooga resources for Pita Bread
Toufayan Wheat Whole Pitas (Walmart)
Clark’s Bakery (have to order 423-949- 4333)