Avocado on the Menu

If you’ve been following the Eating to Live on the Outside series you know that I am the self-proclaimed Presidente of the Avocado Fan Club—Viva La Revolucion! Okay, I’ll calm down. Here is some of Dr. Fuhrman’s avocado propaganda—uh, I mean recipes:
Creamy Balsamic Dressing
1 avocado
3 Tbsp. of balsamic vinegar
1 tsp. of all-fruit apricot jam

Blend all ingredients. (Serves 4)

Chilled Avocado Soup
1 avocado
1 green pepper, diced
1 red pepper, diced
1 cup soy milk
2 cups carrot juice
4 scallions, chopped fine
Juice of ½ lemon
1 garlic clove
1 red onion, sliced
Handful of fresh dill, chopped
2 cups water
1 Tbsp. VegiZest or another dried vegetable
½ tsp. Mrs. Dash

Blend the water and lemon with garlic clove, onion, and peppers. Add mixture to pot with the carrot juice and soy milk and simmer on low heat for 20 minutes. Place hot soup back in blender and blend in the avocado and then pour out of blender and stir in the scallions. Serve warm or cool, but do not reheat once the avocado is added. (Serves 4)

Avocado Tornado Dip
2 tomatoes chopped
1 avocado
4 stalks celery, chopped
½ red onion, chopped
1 red pepper, chopped
1 pinch chili powder
1 pinch paprika
1 tsp. date sugar

Blend all ingredients together in a food processor or blender. Great as a dip for raw veggies.
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Dip Into These

From Dr. Fuhrman's book Eat to Live:

Spicy Bean Spread or Dip
1 15-oz. can of beans, any type
1 tsp. mild chili salsa, chili powder, or crushed red chili peppers
1 pinch cumin or turmeric (optional)
¼ tsp. garlic powder, or two garlic cloves, crushed
Mash the beans with a fork, masher, or food processor with about half the liquid from the can. Mix in the spices. Serve with raw or lightly steamed vegetables or toasted pita bread.

Tasty Hummus Spread or Dip
1 cup cooked or canned garbanzo beans (chickpeas)
1 tbsp. tahini (sesame seed butter)
2 tbsp. lemon juice
2 garlic cloves, finely chopped
1/3 cup bean liquid (from the can) or water
1 tsp. horseradish (optional)
Blend all ingredients in a blender until creamy smooth. Makes an awesome spread or a dip for raw and lightly steamed vegetables.
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Icy Cool Summer Delights

From the May 2006 edition of Dr. Fuhrman’s Healthy Times:

Berry Pecan Spice Sorbet
¼ cup soy milk, plain
1 cup frozen strawberries
1 cup frozen mixed berries
1 cup frozen peaches
1 frozen banana
4 dates, pitted
2 tsp. Dr. Fuhrman’s Spicy Pecan Vinegar
Freeze ripe bananas at least 24 hours before making this delicious sorbet. To freeze bananas, peel and wrap tightly in plastic wrap. Blend all ingredients in a Vita-Mix or other high-powered blender. Serves 4.

Blueberry Fig Sorbet
¼ cup pomegranate juice
10 oz. frozen blueberries
2 dried figs
Blend all ingredients in a Vita-Mix or other high-powered blender. Serves 2.

Mangonut Sorbet
1/8 cup water
¼ tsp. lemon or lime juice
10 oz. frozen mangoes
2 slices dried mango, unsweetened and unsulfured
½ cup shredded coconut, unsweetened
Blend all ingredients in a Vita-Mix or other high-powered blender. Serves 2.
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Carnival of the Recipes: Default BBQ Edition

In The Head Lights hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for Green Banana Power Blended Salad and Pecan Maple Salad. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Not Your Usual Salads

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

Green Banana Power Blended Salad
2-3 ounces washed baby spinach
3-4 ounces washed romaine lettuce
1 banana
½ avocado
5 medjool dates
1 tablespoon black fig vinegar (optional)
Blend well into a smooth pudding-like consistency in the food processor, Vita-Mix, or a powerful blender by shoving the lettuce down into the blades with a cucumber or carrot used as a plunging tool. Blending raw greens until smooth greatly increase the absorption of nutrients from out digestive tract, delivering a powerful nutrient punch. Serves 2.

Pecan Maple Salad
½ cup chopped pecans
½ cup regular (original) soy milk
1 ½ teaspoons cinnamon
2 medjool dates
2 tablespoons of pure maple syrup
2 tablespoons spicy pecan vinegar (optional)
Mix in blender half the chopped pecans with the other ingredients. Then when creamy take out of the blender and add the rest of the pecans so the dressing remains lumpy, with some crunch. Pour over baby romaine lettuce or spinach for that soft but crunchy salad. It is also good with chunks of pear mixed in. Serves 4-6.
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