Dr oz diet recipes

Chopped green salad with 4oz. of baked salmon, six walnuts, scallion, sprouts and a splash of olive oil and vinegar.

  • Asparagus Soup
  • 6 lb. asparagus
  • 8 tablespoons olive oil
  • 2 cloves garlic
  • ¾ c. all purpose flour
  • ¾ c. plain soy milk
  • Dash grated nutmeg
  • Dash tabasco or chili sauce
  • 1 Tablespoon lemon juice
  • Pinch dried marjoram
  • Splash tamari

Cut off asparagus tops and place them aside. Clean stalks place in soup pot and add 1.5 quarts of water and 1 Tbsp. salt. Simmer until soft.

Puree stalks and strain into bowl. Press down hard on the pulp to remove as much liquid as possible.

Place oil in pan, add garlic, sauté a few minutes, then add flour, cook until married.

Add soup base and asparagus tops along with remaining spices and cook 3 minutes.

Cool slightly then stir in soymilk.


Beau Giannini
Beau Giannini

Author