One of my hobbies is gardening. I also love cooking and eating, and I often talk with patients about recipes and nutrition. You can learn to cook!
My father, Albert Lederer (1946-2020) was a great chef. I try to eat his recipes to remember him. I think the scientific evidence supports a healthy, plant-based diet as a good choice to optimize our cardiovascular and metabolic health.
Cucumber onion salad
2 medium cucumbers
1 large onion, cut into thin slices
1 cup plain yogurt (Greek, regular, soy, coconut – all work!)
1/4 cup white vinegar
1 teaspoon fresh dill
Salt and pepper, to taste
Using a fork, scrape down the sides of each cucumber to make grooves. Slice into thin rounds.
Mix cucumber slices and onion slices together in a large bowl. Set aside.
In a smaller bowl, whisk together yogurt, vinegar, dill,
salt and pepper. Pour over cucumbers and onions. Toss to coat.
Refrigerate for 10-15 minutes to allow flavors to meld. Serve cold.
6 cups apple juice
1 T vanilla
3 cups couscous
1 pint blueberries
– Pick over bb’s, wash and set on paper towels to dry
– Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil.
– Cook, stirring constantly until thickened & all juice absorbed. Remove from heat.
– Gently fold the bb’s into hot mix.
– Rinse but don’t dry a 9×14 (inch) cake pan & pour the mix into it.
– Chill until set, about 2 hours.
– Cut into squares.
2 medium onions, chopped
2 cloves garlic, chopped
1/2 tsp salt (or to taste)
Few drops of sesame oil for flavor
1 tsp cumin
1 cup dried red lentils
5 cups veggie stock
1 bay leaf
2 strips lemon rind
1 TBL lemon juice
6 slices lemon for garnish
Saute onions and garlic in water or a little stock in a soup pot, 6-7
minutes until golden. Add salt and cumin, and a few drops of sesame oil.
Pick over and rinse lentils. Add to onions with stock. Skim foam. Bring to a
Reduce heat. Add bay leaf and lemon rind. Simmer 25 minutes, then discard
bay leaf and lemon rind. Add the lemon juice, stir, and garnish with lemon
Velvet Lentil Soup
2 yellow onions, diced
2 cups red lentils
6 cups water
2-3 vegetable bouillon cubes [I use powder]
1 tablespoon black peppercorns
1 tablespoon oil (your choice what kind)
salt to taste
What you do:
Sautee the onions in oil in a stock pot. When the onions are done, add the bouillion, water, peppercorns, salt, and lentils. Cover and cook until lentils are soft. Then ladle the soup into a blender or food processor [I use handheld blender] and puree until smooth. This will give the soup its velvety texture. Serve hot.
Garbanzo beans (chickpeas)
One pound dry soaked and cooked [Dad’s substitute for 2 cans 19 oz each = 4 cups chickpeas drained]
1/2 cup water
3 Tablespoons Tahini (sesame butter)
2 Tablespoons Lemon Juice
1 Teaspoon Sesame oil
1 Teaspoon Garlic powder
1 Teaspoon Cumin
Salt and pepper to taste
Place all ingredients in a food processor bowl.
Blend until creamy.
Chill before serving with Pita Bread.