How Not To Die is a Healthy cookbook by Dr. Michael Greger. Follow Dawn of Cooking for a Day In The Life preparing breakfast, lunch, dinner and dessert following his recipes! RECIPES BELOW:

Watch my new video making Dr. Greger"s Healthy Cookies!    • Dr. Michael Greger's How Not To Die C...  

FRENCH TOAST WITH BERRY DRIZZLE
Berry Drizzle
1 Cup fresh or thawed frozen berries of choice
12 T. Date Syrup (recipe below) Use to top the French Toast
FRENCH TOAST (This is half the recipe like I made in the video) Serves 2
3/4 Cup Almond Milk
1 T. Ground Flax soaked in 2 T. warm water
1/2 T. Date Sugar ( purchase my date powder from wellyourworld.com)
Vanilla
Sprinkle of Turmeric pwd.
Cinnamon
4 slices of whole grain bread (I used Daves Bread)
DATE SYRUP
1 Cup Pitted Dates
1 Cup Boiling Water
1 tsp. blended peeled lemon (peel a lemon and blend! Use this concentrate instead of lemon juice)
Combine dates and hot water and let sit 1 hour to soften the dates. Place the dates and water in a blender with lemon and blend until smooth. Place in a jar.
CURRIED CHICKPEA WRAPS
In the video I prepared a Half Recipe!
3/4 Cup rinsed and drained chickpeas (garbanzo beans)
Add:
Celery, diced apple, shredded carrots, chopped cashews, golden raisins. Add a little blended lemon (recipe above) miso (for salt replacement) and a little date sugar. ( I purchase my date sugar powder from wellyourworld.com) Add curry powder to taste. Dr. Greger has a recipe for a spice blend. Recipe Below. Add a little water to help blend as needed.
Serve on a whole grain tortilla with lettuce, sprouts etc. Yummy!
SAVORY SPICE BLEND
This is half the recipe
1 T. nutritional yeast
1/2 T. onion powder
1/2 T. dried parsley
1/2 T. dried basil
1 t. dried thyme
1 t. garlic powder
1 t. mustard powder
1 t. paprika
1/4 t. ground turmeric
1/4 t. celery seeds
Blend to pulverize

NUTTY PARM
Half Recipe
1/4 cup chopped almonds
1/4 cup Brazil nuts (I used Walnuts)
1/4 cup nutritional yeast
1 t. Savory Spice Blend (recipe above)
Blend and store in a jar or shaker (keep refrigerated)

LENTIL BOLOGNESE
Follow the steps in the video
1 28 oz. can diced tomatoes
Finely chopped red onion (I used 1/2)
3 minced garlic cloves
1 cup chopped mushrooms
1/4 cup tomato paste
1 T. white miso paste
2 T. nutritional yeast
1.5 t. dried basil
1 t. dried oregano
1/2 t. red pepper flakes
1/2 tsp. date sugar (I purchase my date powder from wellyourworld.com)
1.5 cups cooked or canned lentils
whole grain spaghetti
Nutty Parm (recipe above)

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