Carnival of Recipes #102

Men In Aprons hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for Spinach and Mushroom Sauce and Tofu Spinach Pot. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Serve Some Spinach

From Dr. Fuhrman’s book Eat to Live:

Spinach and Mushroom Sauce
2 lbs. spinach, washed
1 lb. white mushrooms, divided
¼ cup light soymilk
1 white onion, chopped
½ tsp. garlic powder
2 tbsp. whole-wheat flour
Steam the spinach with half of the mushrooms for 10 minutes, then remove it from the pot and drain. Take the other half of the mushrooms and gently heat in a pot with the soymilk, onion, garlic, and flour for 15 minutes. Blend the heated mixture in a blender, food processor, or a Vita-Mix and pour each separate serving of steamed spinach and mushrooms.

Tofu Spinach Pot
1 lb. firm or extra-firm tofu, cubed
1 (10-oz.) box frozen spinach, thawed
3 tomatoes, chopped
2 tbsp. lemon juice
1/8 tsp. cayenne
1/8 tsp. onion powder
½ cup vegetable broth
Saute all the ingredients in the vegetable broth. Any type of bean may be substituted for the tofu.
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Carnival of Recipes #101

Home Recipes hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for Quinoa In Color and Quinoa And Nut Loaf. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Get Your Quinoa On

From Dr. Fuhrman’s book Disease Proof Your Child:

Quinoa In Color
1 cup rinsed quinoa
2 cups water
¼ cup red peppers, chopped
¼ cup green peppers, chopped
¼ cup yellow peppers, chopped
¼ cup orange peppers, chopped
¼ cup red onions, chopped
¼ cup carrots, chopped
2 cloves garlic, chopped
½ teaspoon chili powder
1 can (16 ounces) organic pinto or adzuki beans
Mix all ingredients in a pot, except the beans. Bring to boil and then turn down heat to simmer for about 15 minutes, until most of the liquid is absorbed. Turn off heat and add the can of beans. Serves 4.

Quinoa And Nut Loaf
1 cup quinoa
1 cup chopped onions
3 tablespoons tomato paste
2 tablespoons chopped parsley
½ cup diced celery
½ cup diced red peppers
½ cup pine nuts
½ cup chopped filberts
1 teaspoon Mrs. Dash Italian seasoning
1 teaspoon nutritional or brewer’s yeast
pinch of garlic powder
Cook the quinoa and onion in two cups water and let simmer in a covered pot on a low flame for 15 minutes.

In a separate bowl put the tomato paste, parsley celery, peppers, nuts, and seasoning and mix well. Mix well with the quinoa/onion mix and place in glass loaf dish in the oven for 30 minutes at 200 degrees. Many like this delicious main dish with a tomato sauce. Serves 4.
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Carnival of Recipes #100

Trub. The sediment of life hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for Rice Pudding with Banana/Apricot Sauce and Tuttie Fruitie Pita Sandwichs. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Not Sinfully But Delicious

From Dr. Fuhrman’s book Disease Proof Your Child:

Rice Pudding With Banana/Apricot Sauce
1 cup dried apricots
1 cup raisins
2 cups soy milk
3 egg whites
10 dates
1 tablespoon cinnamon
1 teaspoon vanilla
4 cups cooked brown rice
1 banana
Soak apricots and raisins in the soy milk, each in its own separate closed container, in the refrigerator overnight. The next day pour off the soy milk from the raisins into the blender with the egg whites, dates, cinnamon, and vanilla. Mix with the rice and raisins and place in shallow baking pan. Bake at 250 degrees for 30 minutes. Chill before serving.

Blend on banana with the soaked apricots and soy milk and pour over chilled bowls of rice pudding. Serves 4.

Tuttie Fruitie Pita Sandwich
1 cup dried mango
1 cup soy milk
1 banana
1 avocado
¼ cup almonds
3 whole-grain pita pockets, cut in half
Soak dried mango in soy milk overnight. Drain off soy milk and blend with banana, avocado, and almonds. Thicken the mixture by letting it dehydrate in a low-heat 200-degree oven for 30 minutes. You can leave the oven door open a crack to keep the temperature a little lower. Spread mixture into the inside of the side of each pita and lay the soaked dried mango over the other side. Lightly toast the pita and wrap with silver foil for a great school lunch treat. Serves 3.
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Carnival of Recipes #99

Blabber Heads hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for Carob-Avocado Cream Pie and Banana Nut Cookies. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Cookies And Pie Oh My!

From Dr. Fuhrman’s book Disease Proof Your Child:

Carob-Avocado Cream Pie
Crust:
¼ cup unsweetened shredded coconut
½ cup crushed raw macadamia nuts
2 date-coconut rolls or 4 medjool dates
Mash coconut, macadamia, and dates together and keep kneading until well mixed. Press the mixture into a glass pie pan.
Creamy Filling:
2 tablespoons raw carob powder
12 raw cashews
1 avocado
3 medjool or 8 regular-size dates
Blend the carob, cashews, avocado, and dates together in a Vita-Mix or food processor until creamy and smooth. Spoon filling over crust and chill by freezing for one hour before serving. Serves 4.

Banana Nut Cookies
¼ cup pitted dates
¼ cup regular soy milk
1 cup walnuts
1 cup pecans
1 cup grated coconut
4 ripe bananas
2 teaspoons cinnamon
Cover dates in soy milk and soak overnight. Place the nuts and coconut in a food processor with the metal S blade and grind to a coarse meal. Add the bananas, dates (with the soaking soy milk), and cinnamon and mix to form the dough. Take the thick mixture out of the food processor and spoon onto a nonstick cookie sheet. Bake in the oven at a low heat (250 degrees) for 30 minutes. Yields 25 cookies.

Carnival of Recipes #98

Caterwauling hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for Jenna’s Peach Freeze, Bean Enchiladas, and Cara's Apple Cake. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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