180 Protocol Approved Recipe Adapted from Gourmet | March 2005 photo by Romulo Yanes 1 large head cauliflower (2.5 lbs), cut into 1½” wide florets (8 cups) 2 lbs tomatoes (about 5 medium), cut into 1-inch squares 4 large garlic cloves, peeled 2 teaspoons fresh thyme, chopped NTM salt and coarsely ground black pepper 1 (1-lb) piece…
180 Protocol Approved Recipe 1 (2-pound) skin-on halibut fillet or white fish of choice, rinsed and patted dry 1 zucchini, cut into ¼” thick coins ¼ head of cabbage, cut lengthwise into ½” wide strips 1 medium onion, thinly sliced 1 tablespoon fresh ginger, grated 2 teaspoons Braggs or coconut amino acids ¼ cup freshly squeezed orange…
180 Protocol Approved Recipe Pick Your Poison 2013 Adapted from Bon Appétit, August 2010 2 medium zucchini, trimmed, chopped ½ cup fresh cilantro, chopped, plus leaves for garnish ⅓ cup white onion, chopped 5 tablespoons fresh lime juice 2½ tablespoons chopped seeded jalapeño chiles 1¼ teaspoons lime peel, finely grated 2¼ teaspoons coarse kosher salt, divided 1¼ teaspoons…
180 Protocol Approved Recipe Pick Your Poison 2013 | Adapted from Bon Appétit, Jan. ’11 3½ cups onions, chopped 2 celery stalks, chopped 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved 3 large garlic cloves, minced 2–14½-ounce cans diced tomatoes in juice 2 cups (or more) vegetable broth 8 ounces…
180 Protocol Approved Recipe Pick Your Poison Challenge | 2013 10 oz. grilled white fish (or more if you want leftovers) 2-4 large green cabbage leaves, washed and dried Lemon or lime wedges 2 green onions, chopped Cilantro, chopped NTM salt and pepper, to taste Lay about 2-3 oz of fish in a large cabbage…
180 Protocol Approved Recipe Pick Your Poison Challenge | 2013 Makes 12 mini quiches 8 eggs 1/2 cup water 1/8 tsp NTM Salt 1/2 tsp freshly ground pepper Approx 3 cups protocol-approved vegetables* (spinach, mushrooms, onions, asparagus), chopped fine 1-1/2 cups protocol-approved protein (chicken, crab, shrimp, lobster), cooked and diced Fresh herbs (chives, parsley, basil,…
180 Protocol Approved Recipe Pick Your Poison Challenge | 2013 Makes 5-6 servings 1 pound lean ground beef 1 large white onion, chopped 2 cloves garlic, minced 3 ribs celery, chopped 1/2 head green cabbage, shredded 2 (15 oz) cans organic diced tomoatoes (or use fresh, peeled tomatoes, chopped) 1-1/2 tsp rosemary 20 oz organic…
180 Protocol Approved Recipe Spring Conference 2012 | Chef John Berryhill Cucumber water 1 tilapia fillet handful of leafy greens like spinach, swiss chard, beet or mustard greens NTM Salt and pepper Fruit Chutney: 1 apple, chopped ½ cup pineapple, chopped 1 orange, chopped ½ medium red onion, diced 2 tablespoons Super ACV Stevia ½…
Spring Conference 2012 | Chef John Berryhill 1 cup fennel, sliced thinly 1 pork loin chop Garlic-Orange Dressing: 1 cup fresh orange juice 1 orange, peeled and roughly chopped 1 teaspoon champagne vinegar 1 garlic clove, minced 1 teaspoon of fresh rosemary, sage, and thyme NTM Salt and pepper In a blender, puree together orange…
180 Protocol Approved Recipe Spring Conference 2012 | Chef John Berryhill Cucumber Water 6 medium shrimp, peeled, with tails on ⅓ yellow onion, sliced ½ cup porcini mushrooms, sliced 3–4 stalks swiss chard leaves, roughly chopped 1 garlic clove, minced NTM Salt and pepper parsley for garnish Serves one. Heat wok. Spritz wok with cucumber…
