Carnival of Recipes #93

OneHappyDogSpeaks hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman's recipes for Hot Russian Dressing, Orange Cashew Dressing, and Pistachio Mustard Salad Dressing. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Tags:

Dr. Fuhrman's Famous Anti-Cancer Soup

From Dr. Fuhrman's book Eat to Live:

*Note: this recipe has been updated. See the update at the bottom of the post.*

Making this soup involves more time and effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers it on his menu.

1 cup dried split peas and/or beans
4 medium onions
6-10 zucchini
3 stalks leek
5 lbs. carrots
2 bunches celery
1 cup raw cashews
2 tbsp. VegiZest
1 package mushrooms, any type (optional)

Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible. Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole. Add the zucchini, uncut. Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed, because leeks have lots of dirt hidden inside. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot. Juice the carrots and celery in a juice extractor. Add the juice to the pot. While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini, leeks, onions should be soft.

This next step only works if you have a Vita-Mix, a powerful blender, or a food processor. Ladle some of the liquid from the pot into the machine. Use tongs to remove the soft onions, zucchini, and leeks. Be careful to leave the beans in the bottom of the pot. In a few separate batches, completely blend together the onions, zucchini, and leeks. Add more soup liquid and cashews to the mixture, and blend in. Return the blended, creamy mix back to the pot. Add the textured vegetable protein and the mushrooms, if desired. Simmer another 20 minutes, and you have my soup that is famous the world over. I know a doctor who makes and freezes my soup and sells it to his patients to cure everything from sinusitis to cancer. It's not really a cure, but it sure does taste great.

UPDATED RECIPE (2012):

Ingredients:
1/2 cup dried split peas
1/2 cup dried adzuki or cannellini beans
4 cups water
6-10 medium zucchini
5 pounds large organic carrots, juiced (5-6 cups juice; see note)*
2 bunches celery, juiced (2 cups juice; see note)*
2 tablespoons Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1 teaspoon Mrs. Dash no-salt seasoning
4 medium onions, chopped
3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped
2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
2 1/2 cups chopped fresh mushrooms (shiitake, cremini and/o white)
Instructions:
Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest and Mrs. Dash.

Put the onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot.

Remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time.

* Freshly juiced organic carrots and celery will maximize the flavor of this soup.

Breakfast, Lunch, and Dinner

Here are some nutrient-rich recipes to see you through the day from Dr. Fuhrman's book Disease Proof Your Child:

Flax/Oatmeal Bars
cup dried apples
cup raisins
cup dates
1 vanilla soy milk
1 cup rolled oats or oat flakes
3 tablespoons ground flax seeds
1 tablespoon raw cashew butter or peanut butter

Soak apples, raisins, and dates in half the soy milk in refrigerator overnight. Mix oats and ground flax seeds together and soak likewise with the other half of the soymilk in refrigerator overnight. In the morning, blend the dried fruit mix in a blender or food processor with the nut butter. Mix the blended fruit with the oat/flax seed mixture and roll into logs or spread on baking tray. Cook in oven on low heat (200 degrees) for 30 minutes to dehydrate. Serves 4.

Lettuce Tasty Rolls
cup almond butter
cup tomato paste
Pinch of chili powder
2 cups shredded carrots
cup shredded red onion
1 diced tomato
1 diced red pepper
1 teaspoon chopped basil
12 large leaves of romaine with center white stalk cut out

Mash the almond butter with the tomato paste and chili powder and spread the mixture thinly onto each lettuce leaf. Mix all the shredded and diced vegetables together and sprinkle over each leaf. Roll up the leaves, using toothpicks to hold them together. Option: use avocado instead of almond butter. Serves 2-4.

Vegetable Lasagna
1 pound firm tofu
cup lemon juice
cup sesame tahini
cup shredded coconut
cup nutritional yeast
2 tablespoons chopped parsley
2 cups diced carrots
1 medium zucchini
1 medium yellow squash
1 bunch of broccoli, chopped
1 cup unsalted tomato sauce
1 tablespoon oregano
1 tablespoon Italian seasoning
1 cup chopped scallions
1 package whole-wheat lasagna noodles, boiled per package instructions
1 cup shredded soy cheese.

Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a good processor and put aside. Blend all the vegetables with the tomato sauce and the oregano, Italian seasoning, and scallions to make a thick veggie paste. Place a small amount of sauce in the bottom of a large casserole pan. Make layers of cooked lasagna noodles by spreading tofu mixture on top of the noodles, then another layer of noodles, and then the veggie mix. Put the last layer of noodles on top, sprinkle the shredded soy cheese on the top, cover the top of the dish, and bake in the oven at 350 degrees for 40 minutes. Serves 4.

Tags:

Carnival of Recipes #92

PractiGal hosts this week's carnival of recipes. Included in the mix are Dr. Fuhrman's recipes for Black and Blue Beans and Greens, Squash Fantasia, and Pita Apple Bake. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Tags:

Carnival of Recipes #91

Everything and Nothing hosts this week's carnival of recipes, click here to take a look. Dr. Don't forget to check out Fuhrman's recipes for Indian Mango Salad, Greek Chick Pea Salad, and Salad with Spicy Russian Dressing. *Not all recipes are Fuhrman-friendly.

Tags:

Carnival of Recipes #90

The new Carnival of Recipes is up on The Common Room, click here. Be sure to check out Dr. Fuhrman's recipes for Asparagus-Potato-Leek Ragout and Creamy Asparagus Soup. *Not all recipes in the carnival are Fuhrman-friendly.

Tags:

Carnival of Recipes #89

Check out Dr. Fuhrmans recipes for Mild Bean Chutney, Red-Hot Hummus, and Blueberry & Flax Yogurt in the latest Carnival of Recipes hosted by DesertLight Journal, click here. *Not all recipes are Fuhrman-friendly.

Tags: