Cooking & Recipes

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10 Reasons to Drink Green Tea
What's the healthiest beverage? Here are 10 reasons why drinking green tea, either hot or iced, is the best way to slake a thirst.
3 Reasons to Eat Turmeric
If there are miracle drugs, then why not miracle herbs? Turmeric fits the bill, as it is proven effective against several medical conditions. What can it do for you?
4 Favorite Anti-Inflammatory Foods
For a food to make my list, it has to cover all the bases: anti-inflammatory, delicious and versatile. Try them all!
Anti-Inflammatory Golden Milk
This week on the Dr. Oz Show, Dr. Weil discussed healthful, delicious Golden Milk. It's easy to make - check the recipe here!
Black-Eyed Peas
Black-eyed peas are full of vitamins and minerals. These legumes contain a wealth of nutrients and are a delicious addition to your New Year's feast!
Cooking With Grains: Amaranth
Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat.
Cooking With Grains: Barley
Barley is the oldest known domesticated grain, grown for 10,000 years as food for humans and animals, and as the basis of the first alcoholic beverages.
Cooking With Grains: Brown Rice
Rice is a staple worldwide - and brown is nutritionally superior to white, which is milled and stripped of its nutrients. Learn how to cook it!
Cooking With Grains: Buckwheat
Buckwheat is high in rutin, a flavonoid that protects against disease by strengthening capillaries and preventing blood clotting.
Cooking With Grains: Bulgur, Cracked Wheat, Wheat Berries
Wheat in one of these three whole or cracked forms - wheat berries, bulgur, cracked wheat - is naturally rich in folate, calcium, phosphorous, zinc, copper, iron, vitamin E and many B vitamins.
Cooking With Grains: Farro
Farro is the Italian name for emmer wheat, an ancient strain of hard wheat from the Fertile Crescent in western Asia.
Cooking With Grains: Kamut
KAMUT, a brand name for an ancient strain of wheat, has large, sweet kernels that work well in pilafs, soups, stews and salads.
Cooking With Grains: Millet
Millet is a versatile grain that originated in Africa, where it was prized for its drought resistance and quick growth even in poor soil.
Cooking With Grains: Oats
All forms of oats are high in a kind of fiber called beta-glucan, which has special cholesterol-lowering properties.
Cooking With Grains: Quinoa
Quinoa has a light, slightly nutty flavor and the highest protein content of any grain. What's the best way to cook it?
Cooking With Grains: Rye
Rye, synonymous with bread made from it, can also be eaten in its whole, unrefined state - rye berries - for a healthful treat.
Cooking With Grains: Spelt
Spelt is the more nutritionally robust cousin of wheat with a 7,000-year history; it was one of the first grains to be used for bread.
Cooking With Grains: Teff
Teff is the world's tiniest grain; roughly one-hundredth the size of a wheat berry.
Cooking With Grains: Wild Rice
Wild rice is not a grain, but a native North American long-grain marsh grass, hailing from the Great Lakes.
Cooking With Legumes
Why buy expensive cans of pre-cooked, high-sodium beans when you can easily prepare your own from scratch? Dr. Weil explains how to cook them all.
Cooking With Legumes: Adzuki Beans
Adzuki beans are small, red beans with a nutty flavor. They are often enjoyed boiled with sugar and mashed into a sweet red bean paste in Asian-style desserts.
Cooking With Legumes: Anasazi Beans
Anasazi beans are most commonly used in Latin, Mexican and Southwestern cuisine; they turn pink when cooked and are used in refried beans, chilis and hearty stews.
Cooking With Legumes: Black Beans
Black beans have more antioxidants than any other legume. Learn how to cook this extraordinarily nutritious food!
Cooking With Legumes: Dried Peas
Dried peas come in both yellow and green varieties, the yellow having the milder, more neutral flavor, while the green offer an earthier, more vegetal taste.
Cooking With Legumes: Fava Beans
Fava beans - known as broad beans in the UK and much of the rest of the world - are among the oldest of all cultivated crops.
Cooking With Legumes: Garbanzo Beans, Chickpeas
Garbanzo beans, commonly known as chickpeas, are among the most widely-used legumes.
Cooking With Legumes: Kidney Beans
Kidney beans, shaped like the organ after which they are named, are large, dark red legumes.
Cooking With Legumes: Lentils
One of the smallest legumes, lentils resemble flat, round discs and range in color from green to brown, black, red, yellow and orange. Some of the more popular and unique varieties are red (masoor dal), common brown, French Green (Le Puy) and black Beluga lentils.
Cooking With Legumes: Navy Beans
Distinctly American (though popular in the United Kingdom as well), navy beans, also known as haricot, peas or Yankee beans, are a small variety of white beans.
Cooking With Legumes: Pinto Beans
Pinto beans, like other descendants from the "common bean" (Phaseolus vulgaris), are extremely popular legumes - especially in the American Southwest.
Cooking With Legumes: Tepary Beans
Tepary beans come in a variety of colors - ranging from tan or white to gold, black or speckled - and have a sweet, nutty flavor that's delicious in traditional Sonoran stews and casseroles.
Cooking With Lima Beans
Lima beans are thought to date back to 5,000 BC and originated in the Andean region of South America.
Cooking With Spices
To improve your cooking and your health, learn how to use these delicious herbs and spices which double as powerful tonics.
Cooking With Spices: Anise
Anise lends a distinctive flavor, similar to that of licorice, to a wide variety of foods. Anise also appears to offer digestive health benefits.
Cooking With Spices: Basil
From Italy to Vietnam, basil lends its savory essence to a wide variety of traditional cuisines. It also has potent anti-inflammatory effects.
Cooking With Spices: Bay Leaf
Wreaths woven of bay laurel traditionally signified heroic deeds. Today, the bay leaf is a culinary and medical hero in the home.
Cooking With Spices: Black Pepper
Black pepper is perhaps the world's best-loved spice, and with good reason: it makes nearly everything taste better and has many therapeutic uses.
Cooking With Spices: Cayenne Pepper
Cayenne pepper does much more than ramp up the flavor of a mundane dish - it offers a long list of health benefits.
Cooking With Spices: Cilantro
Cilantro and coriander come from the same plant, and each has benefits to offer in terms of good health and delicious food.
Cooking With Spices: Cinnamon
Used since ancient times, cinnamon not only lends a warm, spicy sweetness to countless dishes, but also may offer significant health benefits.
Cooking With Spices: Cloves
Cloves have been used to improve circulation and digestive disorders, to deal with tension headaches, even to freshen breath and repel insects.
Cooking With Spices: Cumin
Nutritionally, in addition to being an excellent source of iron, cumin seeds are also a good source of manganese, calcium and magnesium.
Cooking With Spices: Dill
Both dill weed and dill seed have long histories of culinary and medicinal use. Use this ancient herb and spice to perk up bland foods!
Cooking With Spices: Fennel
Much-loved by French and Italian cooks, fennel is both an herb and a vegetable that offers fabulous flavor and many health benefits.
Cooking With Spices: Garlic
Garlic is renowned not just for what it brings to the culinary world, but for its abundant healing properties.
Cooking With Spices: Ginger
One of the world's most venerated spices, ginger adds both a flavorful zing and a host of health benefits to a wide variety of dishes.
Cooking With Spices: Horseradish
If you find natural dishes too bland, kick them up with some horseradish. This herb also offers abundant health benefits.
Cooking With Spices: Lavender
Part of the mint family, lavender is native to dry, temperate climates including the Mediterranean region, the Arabian peninsula, Russia and Africa.
Cooking With Spices: Lemongrass
Lemongrass (Cymbopogon citratus) is a tall, perennial, fragrant grass native to India and tropical Asia.
Cooking With Spices: Mint
Learn more about the medicinal and culinary benefits of mint. Nutritionally, peppermint and spearmint are good sources of vitamins A and C.
Cooking With Spices: Mustard
A cruciferous plant from the Brassica family (which includes Brussels sprouts, broccoli and cabbage), mustard leaves, oils and seeds have long been prized for both culinary and medicinal purposes.
Cooking With Spices: Nutmeg
The nutmeg seed is egg-shaped, about the size of a small walnut, and covered in a lacy red covering called mace, which is another spice. It takes at least seven years for the nutmeg tree to produce both spices.
Cooking With Spices: Nutritional Yeast
Nutritional yeast is a complete protein, providing all 18 amino acids, making it a good alternative to animal-based proteins.
Cooking With Spices: Oregano
The flavor of fresh oregano is always better than dried versions. When choosing the fresh herb, look for leaves that are a bright green color with firm stems.
Cooking With Spices: Paprika
Paprika is widely used around the world to season and color a variety of dishes and foods. Learn more about the health benefits of paprika.
Cooking With Spices: Rosemary
Rosemary's fresh, evocative taste and fragrance make it perennially popular - and it's loaded with health benefits.
Cooking With Spices: Saffron
Known for its bright yellow color, subtle flavor and expensive price tag, this spice comes from the saffron crocus flower (Crocus sativus).
Cooking With Spices: Sage
Sage has long been regarded as a sacred plant. Today, the health benefits of sage and its many culinary and medicinal uses suggest it is indeed rather miraculous.
Cooking With Spices: Salt
Many of us consume too much salt, but should we avoid added salt altogether? Here's how and why to salt wisely.
Cooking With Spices: Tarragon
A quintessential herb in French cooking, tarragon offers wonderful flavor and health benefits that the rest of the world should embrace.
Cooking With Spices: Thyme
Unforgettable flavor and full of uniquely potent antioxidant compounds - what's not to like about thyme? Here's how to use it.
Cooking With Spices: Turmeric
One of the best moves you can make for both health and culinary enjoyment is adding more turmeric to your meals.
Cooking With Spices: Vanilla
Plain vanilla? No way! High-quality natural vanilla flavor is deep and complex, and this much-prized bean also may have health benefits.
Cooking With Spices: Wasabi
Even if you're a longtime sushi lover, there's a good chance you've never had real wasabi. Learn how to identify real wasabi - and and why it's worth seeking.
Cooking With Whole Grains
Whole grains - full of protein, fiber, vitamins, minerals and low-glycemic carbs - are an important part of the anti-inflammatory diet. Learn how to cook them.
Discover Matcha Tea
Matcha is one of Dr. Weil's favorite beverages. It may deliver more healthful benefits than other forms of green tea, and gives many people a feeling of well-being.
Dr. Weil's Anti-Inflammatory Food Pyramid
Dr. Weil's food pyramid is the key to a lifetime of healthy eating. Print it out, and post it on your refrigerator!
Eating Mindfully
Here's a simple exercise that can help you bring awareness to the act of eating. The result is eating less and enjoying it more.
Facts About Fish
Fish are an important source of omega-3 fatty acids, which support cardiovascular and neurological health. Which fish should you choose?
Five Useful Appliances
Can a toaster make food healthy? What's the best thing to put in a blender? Learn about five appliances that can make nutritious cooking quick and easy.
Food Safety: Making Wise Choices
Wondering about salmonella in eggs? Worried about mad-cow disease? During this National Nutrition Month, consider these food safety tips.
Foods You Don't Have to Buy Organic
Organic foods are best, but can be expensive. Here are the Clean 15 fruits and vegetables that tend to have low levels of pesticide residue when grown conventionally.
Foods You Should Always Buy Organic
It makes sense to pay extra for - or grow - organic versions of these fruits and vegetables, as they typically have high levels of pesticide residue.
Four Reasons for Optimism
Michael Pollan, the most prominent commentator on America's troubled relationship with food, says he sees four hopeful trends.
Four Unexpected Food Facts
Mushrooms make vitamin D in sunlight? Orange tomatoes may be healthier than red ones? These surprising nutrition facts may change the way you eat.
Good Nutrition
When stressed out or anxious, some people turn to food as a way to comfort themselves.
Healthy Breakfasts from Facebook
Searching for a healthy breakfast? My Facebook fans have shared their favorites. Here are more than 60 of their best suggestions.
Healthy Cooking Tips
It's not enough to buy or grow healthy ingredients. For optimal nutrition, they should be cooked properly as well, using techniques like these.
Healthy Southern Cooking
Southern-style cooking doesn't have to depend on copious sugar and fat. Here's how two chefs make down-south favorites both healthy and tasty.
Healthy Turmeric Tea
Not long ago, green tea was nearly unknown in the U.S. - now, Americans drink it more often than beer. Will turmeric tea be the next wave?
How Dr. Weil Eats
Dr. Weil discusses the anti-inflammatory diet he follows, how his views on nutrition have changed, and food trends of the future.
How to Boost Green Tea Benefits
Green tea by itself is an excellent source of antioxidants, but new research reveals a safe, natural, and delicious way to boost potency up to 13 times.
How to Choose a Quality Olive Oil
Because I recommend making extra virgin olive oil the principal source of fat in the diet, I am often asked how to choose a good one. Here are my guidelines.
How to Eat in Seven Words
Can complete advice on how to eat healthfully be squeezed into just seven words? Bestselling author Michael Pollan thinks it's possible. So what are the words?
Immune-Supporting Astragalus Tea
With a flavor sometimes described as sweet yet sharp, astragalus makes a distinctive tea that supports immune health.
MyPlate USDA Food Guide Has Cracks
On June 2, the government replaced the food pyramid with a colorful plate. While an improvement, there are some conceptual cracks in this new dinnerware.
Nine Green Teas to Explore
Encouraged by Dr. Weil, Americans are embracing green tea for its health effects. But if you dislike the flavor, perhaps you're drinking the wrong type.
Nutrition Bars
Known as nutrition bars, energy bars, or food bars, these convenient packets of quick energy are popular. Are they also healthy?
Optimum Health
Ever wonder what an optimum diet is all about?
Science of Anti-Inflammatory Nutrition
What you eat is as important as how much you eat, but did you ever wonder why? Find out which nutritional components are essential to the anti-inflammatory diet, and why.
Stocking the Pantry
Flavorful, healthy herbs and spices are essential in Dr. Weil's recipes. Learn which ones to use, and discover the other foods he recommends for your pantry.
Ten Surprising Nutrition Facts
Here are 10 facts - some disturbing, some hopeful - gleaned from top nutrition researchers at the "Fourth Annual Nutrition and Health Conference" in May.
The Surprising Reason People Get Fat
Weight gain is caused by too much food and not enough exercise, right? "Wrong," says science writer Gary Taubes. "That paradigm is obsolete."
True Food: Seasonal, Sustainable, Simple, Pure     
My new cookbook debuts this week. I hope you will try our signature True Food Kitchen restaurant recipes in your home!
You Are Not a Water Heater
If you aim to lose weight, counting calories isn't the best route. To see why, it helps to explore the differences between humans and water heaters.

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Dr. Weil's Anti-Inflammatory Diet
Food Pyramid

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Condition Care Guide
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Healthy Recipes
Discover a treasure trove of healthy, healing foods and creative, delicious ways to prepare them.

Q&A Library
Over 2,000 questions from you and their corresponding answers from Dr. Weil.

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