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

• Email This
• Print
• Comments (5)

Potato Kale Stew

1 onion, chopped
2 cups red lentils
4 potatoes, diced
2 pounds kale, de-veined and torn into pieces
1 tablespoon savory
1 tablespoon marjoram

Water sauté onion. Add lentils and cook past the point of done; more than 15 minutes. Stir with a spoon to make a creamy base. Add the potatoes and cook 3 minutes. Add the kale and cook until the potatoes and kale are done. Add the savory and marjoram. Serves 4.

Apple Pumpkin Soup

1/4 cup water
1 small onion, chopped
1 teaspoon minced fresh ginger root
3 cups water
3 tablespoons Dr. Fuhrman's VegiZest
2 medium apples, peeled, cored and diced
1 1/2 teaspoons curry powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg, or more to taste
1 15-ounce can solid-pack pumpkin
3/4 cup raw cashews, reserving 1/4 cup for garnish
1/4 cup soy milk
4 packed cups organic baby spinach

Sauté water, onion, and ginger in medium saucepan until soft. Combine water & VegiZest with a wire whisk. Add along with apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes. Stir in pumpkin until smooth and heat another ten minutes. In a blender, puree half of the mixture along with the cashews until smooth and return to the pan. Stir in soy milk and spinach. Allow spinach to wilt and serve with reserved chopped cashews sprinkled on top. Serves 4.

Carrot and Red Lentil Soup

2 quarts carrot Juice
1 pound red lentils
3-4 large sweet onions, chopped

Combine all ingredients. Bring to boil, lower heat and simmer, with closed lid until lentils are cooked and onions are mushy. This generally takes around an hour. This soup tastes best if left for a few hours or over night. Serves 4.