Hearty Veg Recipes

Black Bean Lettuce Bundles
2 cups cooked or canned black beans, no salt
1/2 large avocado, mashed
1/2 green bell pepper, chopped
3 scallions, chopped
1/3 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon cumin
1 clove garlic, minced
1/3 cup mild salsa, low sodium
8 large romaine lettuce leaves
Mash beans and avocado together with fork. Mix with other ingredients, except for lettuce. Place approximately 1/4 cup of filling in center of lettuce leaf and roll like a tortilla.

Curry Lo Mein

1 spaghetti squash
3 cups shiitake, oyster, and/or cremini mushrooms, sliced
1 pound onion, chopped
1 cup carrots, shredded
1/2 cup red pepper
1/2 cup green pepper
1 garlic clove
1 teaspoon ginger root, grated
1 teaspoon Dr. Fuhrman's VegiZest
1/2 teaspoon curry powder
1 tablespoon corn starch
2 cups northern beans, canned & unsalted
3 cups bean sprouts
1 cup water chestnuts, canned & sliced
Halve squash and remove seeds. Place squash cut side down in baking dish with 1/8 inch water in bottom and bake uncovered at 350 for 45 minutes. Stir fry the mushrooms, onions, carrots, peppers, garlic and gingerroot for 10 minutes in a little water. Mix VegiZest, curry and corn starch with a little water and fold into cooking vegetables until mixed well. and keep stirring. Add the beans and water chestnuts and mix all together. Turn the baking squash right side up and spoon the vegetbale/bean mix into the squash bowl. Bake uncovered for 10 more minutes and serve.

Eggplant Adzuki
4 cups adzuki (aduki) beans
2 cups onion, chopped
1 eggplant, peeled and cut into strips
2 cups no salt tomato sauce
1 cup green pepper, chopped
1 cup organic celery, chopped
3 garlic clove, diced
1 tablespoon Dr. Fuhrman's VegiZest
Mrs. Dash, to taste
Soak adzuki beans overnight. Cook beans in water with one cup of chopped onion on low flame for 1 1/2 hours. In a large non-stick skillet cook the sliced eggplant in the tomato sauce for a few minutes then add the rest of the onion, pepper, celery, garlic and spices and cook for another 5 minutes. Arrange the eggplant in a baking dish and cover with the sauce from the pot continuing to cook in the oven uncovered at 350 for 25 minutes. Serve in squares with some adzuki beans on top.

Uncommonly Healthy Breakfasts

Quick and Easy Breakfast to Go
3 cups frozen blueberries
1/2 cup rolled oats
1/3 cup pomegranate juice
2 tablespoons dried currants
2 tablespoons chopped walnuts
1 tablespoon raw sunflower seeds
2 bananas, sliced
In cereal bowl, combine all ingredients. Heat in microwave for 3 minutes. On the go, combine all ingredients in a sealed container and eat later either hot or cold. Serves 2.

Romaine, Kiwi, Strawberry & Cashew Wraps

3 large romaine lettuce leaves, washed and dried
1-2 tablespoons raw cashew butter
1 cup fresh organic strawberries, sliced
2 kiwis, sliced
Spread cashew butter on romaine leaf. Place some berry and kiwi slices on cashew butter. Roll leaf and eat. Serves 2.

Dr. Fuhrman’s Fruit, Nut, & Veggie Breakfast

1 fennel bulb, thinly sliced
1 medium cucumber, thinly sliced
1 cup blueberries
1 cup strawberries, sliced
1/2 green apple, sliced
8 walnuts halves, chopped
Make a bed of sliced fennel and cucumber. Top with berries, apple slices, and chopped nuts. Serves 2.

Salad Power!

Sweet and Sour Napa Cabbage Salad
1/4 cup fresh lime juice
3 tablespoons date sugar
1/4 cup water
2 tablespoons rice wine vinegar
1 small head Napa cabbage, shredded
1 red bell pepper, julienned
1 small jicama, julienned
2 carrots, julienned
1/2 small onion, finely chopped
1 tablespoon unhulled sesame seeds
8 Brazil nuts, chopped
1/2 cup currants
Whisk together the lime juice, date sugar, water, and rice wine vinegar in a small bowl. Set aside. Toss together the cabbage, bell pepper, jicama, carrots, and onion in a large salad bowl. Add the dressing, toss again and sprinkle with sesame seeds, brazil nuts, and currants. This may be served on a bed of shredded romaine lettuce. Serves 6.

Walnut-Pear Green Salad
8 ounces (about 8 cups) baby salad mix
2 ounces (about 2 cups) arugula or watercress
1 pear, grated
1/2 cup currants
1/4 cup walnuts, crushed or chopped
2 tablespoons Dr. Fuhrman’s D’Anjou Pear Vinegar or balsamic vinegar
2 teaspoons olive oil
2 pears, peeled and sliced
1/4 cup walnut halves
Toss greens with grated pear, currants, and walnuts. Toss with vinegar & olive oil and top with sliced pears and walnut halves. Use watercress as often as possible in salads for nutrient density. Serves 2.

Tossed Green Salad w/ Fruit
8 ounces baby salad mix
2 small heads romaine lettuce, torn or cut into bite sized pieces
2 cups watercress
1 cup broccoli sprouts
1 cup organic strawberries, sliced
2 green apples, chopped
2 tablespoons currants
4 tablespoons Dr. Fuhrman’s Blood Orange Vinegar
4 kiwis, sliced
2 tablespoons sunflower seeds
Toss all ingredients together except for sunflower seeds. Sprinkle seeds on top and serve. Serves 4.

Diabetic Recipes and Easter Recipes Carnival of the Recipes

Diabetic Recipes hosts this week's carnival of recipes. Be sure to check out DiseaseProof's submission Exotic Stew, Exotic Soup. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

Exotic Stew, Exotic Soup

West African Red Lentil Okra Stew
2 cups red lentils
2 tablespoons tomato paste
1/2 cup smooth natural no-salt peanut butter at room temperature
4 tablespoons Dr. Fuhrman’s VegiZest
4 cups carrot juice
2 cups frozen chopped onion
1 15-ounce can whole no-salt crushed or chopped tomatoes (San Marzano are the sweetest)
4 cloves garlic, minced or pressed
3 teaspoons chili powder, or to taste
pinch cayenne pepper
1 medium sweet potato, chopped
16 ounces frozen okra, thawed and cut in half crosswise
16 ounces frozen chopped kale or collard greens
In large sauce pan simmer red lentils in 3 cups of water for 15 minutes. In mixing bowl whisk tomato paste, peanut butter, VegiZest and carrot juice, then add to simmering lentils. Next add rest of ingredient and mix together. Bring to a boil, cover and simmer on low heat for about 20 minutes. Uncover and simmer another 20 minutes. Serves 8.

Creamy Curry Pumpkin Soup
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon water
1/2 tablespoon curry powder
1 teaspoon dried parsley
2 cups vegetable broth (low sodium)
1 15-ounce can pumpkin
2 tablespoons date sugar
1/4 cup raw cashews
1 1/4 cups unsweetened soy milk
In a soup pot cook onion and garlic in water until tender. Add curry powder and parsley and mix well. Add vegetable broth, pumpkin, and date sugar and mix well using a wire whisk. Simmer on low for 20 minutes, stirring occasionally. Remove 1/4 of the soup and add to blender along with the cashews. Blend until smooth. Stir back into rest of soup and add soy milk. Heat through before serving. Serves 4.

April Fools Carnival of the Recipes

Blog Of The Day Awards hosts this week's carnival of recipes. Be sure to check out DiseaseProof's submission Healthy Mushy Desserts. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.

What's a Cabbage Cup?

It kind of sounds like a funny name for a male athletic supporter, but, it’s actually a recipe. I found it on YouTube and it’s extremely Fuhrman-friendly. Check it out: