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Recipes where science and art intersect

Meals that promote good health don't have to taste like twigs and cardboard, claims Dr. John La Puma, who combined his expertise as a physician and a gourmet cook in the new book, "Chef MD's Big Book of Culinary Medicine."

Meals that promote good health don't have to taste like twigs and cardboard, claims Dr. John La Puma, who combined his expertise as a physician and a gourmet cook in the new book, "Chef MD's Big Book of Culinary Medicine."

Try a few of these recipes at home, keeping in mind that the ingredients have been specifically chosen and combined for their health benefits.

SPICY GAZPACHO WITH CRAB

1 cup each, 1/4-inch diced

unpeeled cucumber, yellow or orange bell pepper and seeded ripe, organic tomato

1/4 cup minced red onion

1 cup organic tomato juice

1/2 cup bottled clam juice

2 tablespoons cider vinegar

1 tablespoon extra virgin olive oil

1/2 teaspoon hot pepper sauce

1 cup canned, drained crabmeat

Salt and freshly ground

black pepper

Optional garnishes: chopped fresh basil, finely diced

avocado

In a large bowl, combine the cucumber, bell pepper, tomato, onion, tomato and clam juices, vinegar, oil and hot pepper sauce. Mix well.

Transfer about half the mixture to a blender or food processor. Puree until fairly smooth, return to the bowl. Stir in the crabmeat. Season to taste with salt and pepper. Refrigerate for at least 2 or up to 8 hours before serving. Garnish with fresh basil or avocado, if desired. Makes 4 1/4 cups.

SAFFRON SCALLOP, SHRIMP AND CHICKPEA PAELLA

2 teaspoons extra virgin olive oil

8 large sea scallops, patted dry (about 8 ounces)

12 large uncooked shrimp, peeled and deveined, thawed if frozen (8 ounces)

3 cloves garlic, minced

1 14.5-ounce can organic,

fire-roasted, diced or crushed tomatoes

1/2 teaspoon saffron threads, crushed

1/2 teaspoon hot-pepper sauce

1 8.8-ounce package, cooked brown rice

1 15-ounce can organic, no-salt-

added chickpeas, drained

Heat a large, deep, nonstick skillet over medium-high heat until hot. Spread 1 teaspoon oil over sea scallops. Place oiled sides down in a single layer in hot pan; sear for 1 to 2 minutes per side or just until opaque in center.

Transfer to a bowl; set aside.

Reduce heat under skillet to medium. Add remaining 1 teaspoon oil, shrimp and garlic. Cook 3 to 4 minutes, or until shrimp are opaque. Add to bowl with scallops.

Add tomatoes, saffron and hot-pepper sauce to skillet; mix well. Add rice and chickpeas; simmer 5 minutes. Stir scallops and shrimp with any accumulated juices back into skillet. Heat through, about 1 minute. Serves 4.

STEEL-CUT OAT PUDDING WITH DARK CHOCOLATE AND LIME

1 1/4 cups low-fat soy milk

3/4 cup canned light coconut milk

1/3 cup quick-cooking, steel-cut oats

2 tablespoons muscovado sugar

2 tablespoons fresh lime juice

1 ounce dark chocolate, chopped

3/4 teaspoon finely grated lime peel

In a medium saucepan, combine soy milk, coconut milk and oats. Bring to a simmer over medium-high heat, stirring frequently. Reduce heat to low; simmer, stirring constantly, for 7 minutes. (Mixture will be thin.)

Remove from heat; stir in sugar and lime juice. Let stand in saucepan, uncovered, about 10 minutes or until it thickens slightly. Transfer to bowls; top with chocolate and lime peel. Serve warm, room temperature or chilled. Serves 4.