Summertime Picnic

Adapted from Dr. Fuhrman's book Eat to Live:

Jenna's Peach Freeze
1 frozen banana
2 large dates, or 4 small
3 peaches or nectarines
cup vanilla soymilk
1 tsp. vanilla
1/8 tsp. cinnamon

Cut up the bananas and fruit. Mix all ingredients together in a blender or Vita-Mix.

Bean Enchiladas
1 green pepper, sliced
cup sliced onion
1 cup nonfat commercial taco sauce or salsa sauce
2 cups canned or cooked pinto or black beans
1 cup frozen corn kernels
1 tsp. cumin
1 tsp. chopped cilantro
6-8 nonfat corn tortillas

Saute the green pepper and onion in a skillet with 2 tablespoons of the taco sauce, until tender. Stir in the beans, corn, and seasonings. Paint the tortillas with a coating of taco sauce, spoon about cup of the bean mix on each, and roll up. They can be eaten as is or baked at 375 degrees in the oven for 15 minutes first.

Cara's Apple Cake
1/4 tsp. vanilla
1/4 cup apple juice
1 tsp. cinnamon
1 egg white
1/4 cup vanilla soymilk
3 apples, peeled and chopped
1/4 cup raisins, chopped
1/2 cup rolled oats or oatmeal flakes

Stir the vanilla into the apple juice. Stir in the cinnamon, egg white, and soymilk. Then add the apples, raisins, and oats. Bake uncovered at 350 degrees for 1 hour. Remove and cover with aluminum foil.

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Carnival of Recipes #97

Booklore hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman's recipes for Lisa's Lovely Lentil Stew, Tomato Barley Stew, and Quick Corn Stew. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Carnival of Recipes #96

World Famous Recipes hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman's recipes for Peach Ice Cream with Nut Pie Shell and Golden Delicious Cheese. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

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Some Recipes To Stew On

From Dr. Fuhrman's book Eat to Live:

Lisa's Lovely Lentil Stew
1 cup lentils for ever 3 cups water
medium onion, finely chopped
1 tsp. black pepper (optional)
1 tsp. basil
3 big ripe tomatoes, chopped
1 stalk celery, finely chopped

Cook lentils in water for 30 minutes with onion, pepper, and basil. Add tomatoes and celery and cook for an additional 15 minutes.

Tomato Barley Stew
1 cup celery juice
1 medium onion
2 carrots, diced
1 zucchini
1 baked or boiled potato (no skin)
cup unrefined barley
6 tomatoes, chopped
1/3 cup sun-dried tomatoes, finely chopped
8 oz. white mushrooms, chopped

Heat 1 cup of water and the juice on a low flame. Add the onion, carrots, zucchini and potato. Let simmer about 1 hour and then blend in blender or Vita-Mix. Return pureed mix back to the pot and add the barley, tomatoes, dried tomatoes and mushrooms and simmer for another 45 minutes.

Quick Corn Stew
2 cups soymilk
1 tbsp. whole-wheat flour
1 medium potato, diced
1 carrot, diced
1 large onion, diced
tsp. dulse
2 tbsp. dried vegetable flakes
tsp. Mrs. Dash seasoning
1 tsp. Butter Buds
1 10-oz. bag (or box) frozen corn

Heat 2 cups of water and soymilk together on a low flame. Mix in the flour, dulse, vegetable flakes, and seasoning. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add the frozen corn until it defrosts and the soup comes to a boil again.

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Carnival of Recipes #95

Carnival of Recipes #94

Mountaineer Musings hosts this week's carnival of recipes. Dr. Fuhrman's Famous Anti-Cancer Soup was added to the mix. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

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