Dr. Andrew Weil, the so-called father of alternative medicine, has just released a new cookbook with co-author Rosie Daley, Oprah Winfrey's chef. Here are some of their favorite recipes from The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit.

Ingredients

Directions

1. Make the salsa: Hold the cilantro under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.

2. Smear a nonstick medium saute pan with 1/4 teaspoon of the oil and set it over medium heat. Saute the mushrooms, onions, and peppers in the pan, tossing them occasionally, until limp, about 2 minutes. Remove from the heat.

3. Whisk the eggs, salt, and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. Remove from the heat and cover to keep warm.

4. Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side. Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.

Serves 6

Per serving: Calories 977.6, Fat 44.7 g, Saturated fat 7 g (38.3 percent of calories from fat), Protein 17.6 g, Carbohydrate 144.4 g, Cholesterol 217 mg, Fiber 12 g.

Recipes courtesy of The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit, by Andrew Weil and Rosie Daley. Copyright, ©2002 , Knopf

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