An Eat to Live Dinner

From Dr. Fuhrman's book Eat to Live:

Teriyaki Chicken Coleslaw
1 cup raisins
2 white potatoes, boiled
½ cup soy milk
2 tablespoons onion flakes
1 tablespoon olive oil
1 tablespoon flax seed oil
1 tablespoon VegiZest
1 teaspoon Mrs. Dash seasoning
½ green cabbage, shredded
1 cup snow pea pods, shredded
6 ounces chicken breast, cooked and shredded
Mix and mash white potatoes, soy milk, onion flakes, and oil and seasoning to form a thick sauce. Mix thoroughly with the shredded vegetables, raisins, and chicken. Serve chilled. Serves 4.

Wild Rice And Broccoli
1 cup wild rice
1 cup brown rice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano flakes
2 large bunches broccoli, cut up
2 tablespoons olive oil
Use a very large pot to simmer the 2 cups of rice with 5 cups of water and the seasonings on a low heat for 30 minutes. Then add the pieces of broccoli on top of the rice, sprinkle the olive oil over the broccoli, and let simmer another 15 minutes, until the broccoli is soft. Toss and serve. Serves 4-6.

String Beans And Almond Dust
1 cup slivered almonds
¼ cup unhulled sesame seeds
2 pounds string beans with top stems cut off
½ teaspoon flax oil
½ teaspoon olive oil
Take half of the slivered almonds and sesame seeds and grind into powder in coffee grinder, food processor, or Vita-Mix. Lay out the other half of the nuts in pan in toaster oven and lightly toast on lowest setting possible. Steam the string beans and hand-toss with flax oil and olive oil. Mix in the toasted nut dust and sprinkle the toasted nuts on top of each serving. Serves 4.

Carnival of Recipes #110

Men In Aprons hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for Nutrient-Rich Gourmet Salad And Dressings. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Nutrient-Rich Gourmet Salad And Dressings

Asparagus Salad with Tangy Fig Dressing
2 lb. asparagus, tough ends removed, cut on diagonal into 2-inch pieces
1 small red bell pepper, very thinly sliced
4 fresh figs, halved (optional)
2 cups cooked red kidney beans
1/2 cup chopped pecans, lightly toasted in low oven
6 cups mixed salad greens (baby greens, mashe, watercress)
1/3 cup Black Fig Vinegar
1 Tbsp. VegiZest
3 Tbsp. water
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh marjoram (or 1 tsp. dried)
1 Tbsp. almond butter
1 Tbsp. ketchup, low sodium
1 tsp. minced garlic
Boil vinegar in a heavy small saucepan over medium heat until reduced by half (about 3 minutes). Pour vinegar into bowl and whisk in mustard, marjoram, and garlic. Water sauté asparagus, peppers, and VegiZest, stirring over high heat for 3 minutes, then covering and steaming for an additional 1 minute. Add asparagus, beans, and bell pepper to dressing; gently toss to blend well. Serve on bed of mixed greens with fig halves. Sprinkle with pecans and serve.

Citrus Salad with Carrot-Ginger Dressing
2 cups carrot juice
1 baked potato, peeled
2 tsp. grated ginger root
1 clove garlic
3 whole pitted dates
1/4 tsp. Asian toasted sesame oil
1/2 cup raw cashew butter
1 tsp. Bragg Liquid Aminos
Blend all dressing ingredients until smooth. In a dry skillet, lightly toast sunflower and sesame seeds until just beginning to turn golden. Toss over a green salad made from watercress, spinach, romaine lettuce, diced avocado, thinly sliced sweet onion, and orange sections. Toss and sprinkle with sunflower and sesame seeds.

Mishmash Salad with Sesame Ginger Dressing
1 Tbsp. raw cashew butter
2/3 cup sesame seeds, lightly toasted in flat pan
1/2 clove garlic
6 pitted dates
1 cup soy milk
2 Tbsp. Riesling Raisin Vinegar (or seasoned rice vinegar)
1 tsp. sesame oil
Assemble salad in a large salad bowl. Blend all dressing ingredients except for 2 tablespoons of sesame seeds. Blend until smooth and creamy. Stir in remaining sesame seeds. Toss over mixed greens, sliced kiwi, strawberries and sliced green apples.

Carnival of Recipes: The Poetry Quiz Edition

Techno Gypsy hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for a few nutty dessert creations and some soup-er veggie soups. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Soup-er Veggie Recipes

Hunzain Okra Soup
4 cups finely chopped okra
4 cups chopped swiss chard
4 onions, chopped
1 bunch celery, with tops
1 squeezed lemon
¼ cup raisins
¼ cup dried apricots
¼ cup prunes
¼ cup dark wild rice
1 cup soy milk
4 cups water
Soak the apricots and prunes overnight in 3 cups of water. Blend them. Place them in a large covered pot with all the other ingredients and simmer until the rice is mushy (about one hour).

Quick Red Pepper Soup
1 small chili pepper
6 large red peppers
½ cup chopped parsley
2 cups chopped spinach
6 plum tomatoes, chopped
1 Tbsp. chopped basil
2 cups frozen corn
2 cups chopped mushrooms
1 tsp. Mrs. Dash
5 cups water
1 cup unsweetened soy milk
3 dates
Blend the peppers, parsley, dates and water together in the blender or VitaMix until smooth. Place all ingredients into a large covered pot and cook on low heat for 20 minutes.

Cabbage Raisin Soup
3 Tbsp. lemon juice
4 large onions
¼ cup split peas
¼ cup pearl barley
1 head green cabbage
1 cup raisins or currants
1 cup chopped walnuts
1 cup unsweetened soy milk
2 cups fresh-squeezed apple juice
2 cups water
2 cups chopped carrots
1 tsp. oregano
2 Tbsp. VegiZest
1 tsp. Mrs. Dash
Blend raisins with water in a blender or VitaMix until smooth and creamy. Put liquefied raisins and all other ingredients in a large covered pot and cook on a very low flame. Leave the cabbage in large chunks. When cabbage is soft, remove it from the soup with tongs and blend with some soup liquid. Add blended cabbage and liquid soup, and continue cooking on low heat for an hour.

Carnival of Recipes: Indian Summer Edition

One For The Road hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for a few nutty dessert creations. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Desserts Gone Nutty

Hawaiian Sweet Potato Pie
4 sweet potatoes
½ cup orange juice
2 slices unsweetened, dried pineapple
1 cup chopped walnuts
Soften the dried pineapple slices by soaking them in the orange juice in the refrigerator overnight. Steam sweet potatoes until soft. Blend sweet potatoes, pineapple slices, and orange juice in a food processor or VitaMix. Fold in the chopped walnuts and continue to blend until you can say to your kids with a straight face, “What walnuts?”

Peach Ice Cream with Nut Pie Shell

16 oz. frozen sliced peaches
½ cup soy milk
½ cup ground walnuts
½ cup ground macadamias
½ cup ground pecans
4 coconut-date rolls
Make the nut crust by kneading the ground nuts with the date rolls and pressing into the bottom of a glass pie pan. Blend the frozen peaches with the soy milk and spoon into nut crust before serving.

Monkey Fudge Popsicles

2 ripe bananas
1 cup cashews
3 Tbsp. raw carob powder
Blend the mixture until smooth and place in a Popsicles tray for freezing at least 2 hours before serving.

Carnival of Recipes #107

Trinity Prep School hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s recipes for the wonderful avocado. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.