Veggie Fare for You

Mexican Lentils
1 cup lentils, uncooked
1 cup frozen or fresh corn
1 cup nonfat tomato sauce
1 onion, chopped
Mexican seasonings to taste (crushed red chili peppers, garlic, and dill)
Boil the lentils in 2 cups of water for 30 minutes and drain. Combine the remaining ingredients and simmer over low heat for 20 minutes.

Broccoli with Garlic
2 large bunches of broccoli or three boxes of frozen broccoli
4 cloves garlic, pressed or minced
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
Steam broccoli for 5 to 7 minutes or defrost frozen broccoli. Remove from heat and cut up in pieces in large salad bowl. Mix the oil, garlic, and mustard together and toss the broccoli with the mixture. Return to steamer to cook for another 5 minutes. The dressing in this recipe is delicious on other green vegetables as well. Try it with okra, asparagus, green beans, and string beans.

Apricot Brown Rice
2 cups brown rice
1/4 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 cup dried apricots (organic sun-dried)
3 cups water
1/2 sunflower seeds
Cook brown rice, spices, and dried apricots with 3 cups water on low heat for 35 minutes. Add sunflower seeds and simmer for 10 more minutes. Remove from flame. Toss with one tablespoon flax seed oil and serve.
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Carnival Of The Recipes

Right Wing Nation hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s submission Healthy Soup and a Salad. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Healthy Soup and a Salad

Russian Corn Salad
5 ears of corn, steamed and cut off the cob
1 can black beans
3 red peppers
4 stalks celery, chopped
2 scallions
1 peeled orange
2 plum tomatoes, chopped
1 clove garlic
1 tsp. Mrs. Dash
1 pinch chili powder
2 Tbsp. spicy pecan vinegar
10 raw pecan halves, chopped
Roast peppers at 400 degrees for 15 minutes, then chop in small pieces. Blend the orange, tomatoes, scallions, garlic, Mrs. Dash, chili powder, and vinegar to make the dressing. Toss the corn, beans, pepper, celery, and pecans with the dressing.

Tomato Leek Greens Soup
20 oz. tomato juice, freshly squeezed
10 oz. celery juice
15 oz. water
1/2 cup lentils
1/2 cup adzuki beans
3 onions, diced
1 cup sun-dried tomatoes, soaked in water and then diced
4 plum tomatoes, diced
3 stalks leeks, stripped lengthwise and washed
3 zucchinis
3 parsnips, peeled and diced
4 large collard leaves
8 leaves (one head) bok choy
1/4 cup fresh chopped dill
2 cloves garlic, crushed
2 fresh basil leaves
1 tsp. dried oregano
1 Tbsp. Mrs. Dash or other vegetable seasoning
Cook all ingredients on a very low flame in a large covered pot. Remove the leeks, zucchini, collards, and bok choy when soft and place in a blender or food processor. Ladle in a little of the soup liquid, purée, and pour the entire mixture back into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.)
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The New Carnival of the Recipes is Up!

Diabetic Recipes hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s submission Feel Good Snacks. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Feel Good Snacks

Avocadole Guacamole
2 avocados
2 tomatoes
2 tablespoons tomato paste
2 tablespoons onion flakes
1/2 cup currents or raisins
1 tablespoon coriander leaves
2 tablespoons chopped parsley
juice of 1/2 lemon
1 tablespoon date sugar
In a quality blender or food processor, blend all ingredients until smooth. Serve as a dip for vegetables or toasted pita, or serve over brown rice or cut-up baked or steamed potato chunks. Serves 4-6.

Healthy Potato Fries

6 white potatoes, scalloped or cut into strips
2 cups apple juice
Olive oil in spray bottle
Mix the potatoes well with the apple juice and let sit for 5 minutes. Toss again and pour off the juice, leaving the wet slices of potato. Spray a light coating of olive oil on a nonstick baking tray and spread out the potatoes. Add a few more sprays of the oil over the top of the potatoes and bake in the oven at 325 degrees for 15 minutes on one side and 7 minutes on the other. Serves 3-4.

Whipped Cream and Strawberries
1 1/3 cups of macadamia nuts
1 cup soy milk
2/3 cup dates
Blend nuts, soy milk, and dates to make the best-tasting whipped cream. Eat with fresh or frozen strawberries (defrosted). A variation on this theme is to soak dried mangoes in the soy milk overnight and use fewer dates.
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Carnival of the Recipes #125

New Hampshire State of Mind hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s post There're Dates in My Salad Dressing! *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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There're Dates in My Salad Dressing!

Ginger Almond Dressing
1/2 cup raw almond butter
1/4 cup unsweetened soy milk
1/4 cup water
2 tsp. tahini (pureed sesame seeds)
2 medjool dates, pitted
2 small cloves garlic, chopped
1/2 inch piece fresh ginger, peeled and chopped
Blend all ingredients together in a Vita-Mix or other powerful blender until creamy. Serves 3.

Seeded Carrot Juice Dressing
8 oz. fresh carrot juice
2 medjool dates, pitted
1 Tbsp. sunflower seeds
1 Tbsp. unhulled sesame seeds
1 Tbsp. walnuts
1 tsp. fresh lemon juice
Blend all ingredients. Serves 3.

Apricot Tahini Dressing
2 cups almond milk
1 cup dried unsulphured apricots
1/3 cup tahini (pureed sesame seed)
2 Tbsp. unhulled sesame seeds, lightly toasted
4 medjool dates, pitted
1/4 cup water.
Soak apricots in almond milk overnight in refrigerator. Lightly toast sesame seeds in a pan over low heat for four minutes, shaking pan frequently. Pour soaked apricots and almond milk, along with rest of ingredients, into Vita-Mix or blender and blend until smooth and creamy. Serves 6.
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Carnival of the Recipes #124

Elementary Chef hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s post Stone Cold Snacks. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Stone Cold Snacks

Strawberry Ice Scream
1 cup orange juice
2 slices dried pineapple
12 oz. frozen strawberries
Place all ingredients in a blender, food processor, or VitaMix. Blend until creamy smooth. If you do not have a VitaMix, you may have to soak the dried pineapple in the orange juice overnight to soften sufficiently to blend in a regular blender or food processor.

Watermelon Ices
5 cups seedless watermelon
1/2 cup raisins
Blend watermelon and raisins in a blender, food processor, or VitaMix until they form a creamy liquid. Pour into paper cups and freeze for one hour only. Remove partially frozen treat from the freezer. Blend again, spoon the mixture back into the cups, and place back in the freezer until served.

Macabanana Popsicles
1 cup raw macadamia nuts
2 bananas
2 medjool dates
1 tsp. cinnamon
Blend all ingredients in a blender, food processor, or VitaMix. Pour into popsicle trays and freeze until hard.
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Carnival of the Recipes - Say Goodbye to 2006 Edition

BookLore hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s post Too Weird Veggie Recipes. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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