Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

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Garbanzo Guacamole

1/2 15-oz can garbanzo beans, no salt, drained
1 clove garlic, halved
1 tablespoon lemon juice
1 avocado, peeled and cubed
1 1/2 fresh green chili peppers, minced
1 cup chopped tomato
3/4 cup chopped green onions
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
assorted raw vegetables, cut up

In food processor, puree beans and garlic with lemon juice. Add avocado and chili peppers, pulsing until mixture is chunky. Remove to bowl and stir in tomato, green onions, and liquid aminos. Serve with raw vegetables. Serves 2.

Hot Pepper Salsa

3 large plum tomatoes, cut in fourths
1 medium onion, cut in fourths
4 cloves garlic, cut in half
1 14-ounce can whole or chopped tomatoes
1 jar roasted red peppers, low sodium, in vinegar (drained)
1/2 cup fresh cilantro
2 tablespoons red wine vinegar
1 long hot pepper

Roast tomatoes, onions and garlic in a 400 degree oven for 10 minutes. Remove from oven and place in a food processor. Add rest of ingredients and pulse to chop until desired consistency. Serves 10.

Cashew-Currant Dressing/Dip

1/4 cup raw cashews or 2 tablespoons raw cashew butter
1/3 cup soy milk
1/4 cup unsweetened applesauce
1/4 cup dried currants or raisins

Blend the cashews or cashew butter with soy milk and applesauce in a high powered blender until smooth. Mix in currents or raisins. Serves 4.