Healthy Sweet Treats

Cashew Cream
1 1/3 cups raw cashews
3/4 cup vanilla soy milk
2/3 cup dates
Blend all ingredients together in a Vita-Mix or other powerful blender.

Pears L'Orange
6 pears of choice
1/4 cup orange juice concentrate
1/4 cup white grape juice concentrate
1/4 cup pineapple juice concentrate
1 1/2 cups water
1 1/2 cups fresh cranberries
1 cup currants
2 tablespoons arrowroot powder
Peel, seed and slice pears. Put juice concentrates and 1 cup of water in a pot. Bring to a boil. Add fresh cranberries and currants, return to a boil for 3 minutes. Reduce heat. Mix ¼ cup cold water with arrowroot until smooth. Add to cranberry-currant mixture and stir until sauce thickens. Lay pears in a baking pan and cover with the sauce. Bake covered at 350 degrees until tender, about 35 minutes.

Macadamia Cream

1 1/3 cups macadamia nuts
1 cup soy milk
2/3 cup dates, pitted
frozen (thawed) or fresh organic strawberries, sliced, or other berries/fruit
Blend nuts, soy milk, and dates together in a Vita-Mix or other powerful blender to make the best tasting whipped cream. Serve over strawberries or other berries/fruit.
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Carnival of Recipes: Farmers Market Edition

The Expatriate's Kitchen hosts this week's carnival of recipes. Be sure to check out DiseaseProof's submission Non-Vegetarian Nutrient-Dense Dishes. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Non-Vegetarian Nutrient-Dense Dishes

Moroccan Chicken
8 ounces chicken breast, cut in strips
1 onion, chopped
1 cup carrots, thinly sliced
2 garlic cloves, crushed
4 dates
2 tablespoons lemon juice
2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar
1/2 tablespoon cinnamon
3 tomatoes, cut up
8 ounces kale
8 ounces broccolli rabe
Cook chicken in skillet with 1/2 inch of water. Remove from pan. Add the onion, carrots, garlic to skillet and cook. In blender, blend the dates, lemon, vinegar, cinnamon and tomatoes. Pour blend into skillet and continue to cook. Return chicken to skillet. Pour over steamed greens and mix. Serves 4.

Wild Salmon Chowder
4 medium potatoes, peeled and cubed
2 leeks, chopped
1 cup organic chopped celery
2/3 cup bell pepper (red, green, and yellow), chopped
1/2 cup chopped carrots
1/4 cup white wine (optional)
5 cups water
2 tablespoons Dr. Fuhrman's VegiZest, or other no salt seasoning
2 bay leaves
8 ounces wild salmon, canned, or fresh, cut into bite sized pieces (if canned, rinse and remove skin)
1 cup frozen peas
1 cup frozen corn kernels
1 cup unsweetened soy milk
1/2 cup chopped fresh parsley
Cover and simmer potatoes, leeks, celery, bell peppers, carrots, white wine, water, VegiZest, and bay leaves for about 15 minutes until vegetables and potatoes are tender. Discard bay leaves. With slotted spoon, reserve about 1 cup of cooked vegetables. Blend other cooked ingredients and broth in the blender to liquefy. Return thickened potato/vegetable stock to saucepan and add cooked vegetables, salmon, peas, and corn. Simmer for 5 minutes until salmon is cooked. Add soy milk and warm for 1-2 minutes. Serve garnished with parsley. Serves 6.
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Pancake Recipes Carnival of the Recipes

Pancake Recipes hosts this week's carnival of recipes. Be sure to check out DiseaseProof's submission Fantastic Fruit Salads. *Don't forget, not all recipes in the carnival are Fuhrman-friendlyespecially this week!
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Fantastic Fruit Salads

Blueberry Salad
2 stalks organic celery, chopped
3 cups blueberries
1 head romaine lettuce
Put blueberries and celery on a bed of romaine lettuce.

Tropical Fruit Salad
2 cups cubed pineapple
1 cup cubed mango
1 cup cubed papaya
2 oranges, peeled and sliced
1 banana, sliced
2 tablespoons unsweetened shredded coconut (optional)
Toss together and serve.

Fruit Plate Salad

1 peach
1 cup raspberries
1 orange
1 cup blueberries
romaine lettuce leaves
2 tablespoons ground flaxseeds
Place fruit on top of romaine lettuce leaves and sprinkle with ground flaxseeds.
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Nutrient-Dense Juices

Raw Vegetable Cruciferous Juice
6 cauliflower florets
1/2 head broccoli with stems
1/2 bunch watercress
1 bunch kale
6 medium carrots
2 apples, cut in fourths
Run all ingredients through a juicer. Serves 4.

Refreshing Sunrise Juice
2 cups fresh pineapple or 20-ounce can pineapple, with juice
1 cup mini carrots
1/8 slice lemon, without rind
1/2 teaspoon grated fresh ginger
1 tablespoon Goji berries (optional)
1 cup ice cubes
Blend all ingredients together. This is a very colorful and refreshing drink! Serves 2.
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Recipe Carnival: International Edition

Trinity PrepSchool hosts this week's carnival of recipes. Be sure to check out DiseaseProof's submission Salads of Power. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Salads of Power

Asparagus Shiitake Salad w/ Creamy Sesame Dressing
2 medium beets, peeled and sliced 1/2 inch thick
1/2 pound shiitake mushrooms, sliced
1 pound fresh asparagus, cut 2" on diagonal
1 tablespoon Dr. Fuhrman's VegiZest or other no salt soup base seasoning
1 teaspoon garlic powder
1 red bell pepper, seeded and thinly sliced
1/2 cup water chestnuts, sliced
4 cups watercress sprigs
2 cups mung bean sprouts
Creamy Sesame Dressing
1 cup soy milk
2/3 cup sesame seeds, lightly toasted
2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar or seasoned rice vinegar
1 tablespoon raw cashew butter
1 teaspoon toasted sesame oil
7 pitted dates, or to taste, soaked in water 30 minutes (reserve soaked water)
1/2 clove garlic
2 tablespoons sesame seeds, lightly toasted
Lay beets in a baking pan and add 1/2 cup water. Cover and roast at 400 degrees for 20 minutes. Uncover and continue roasting until tender. You may need to add more water to keep beets from drying out. Meanwhile, water sauté' mushrooms over high heat for about 7 minutes, using only enough water to keep from scorching. When mushrooms are tender and juicy add asparagus and water sauté' until slightly tender, but still has crunch. Toss in VegiZest and garlic powder. Remove from heat and toss with bell pepper and water chestnuts. Blend all dressing ingredients, except for the 2 tablespoons sesame seeds, until smooth and creamy. Stir in remaining sesame seeds. Use soaking water from dates to thin if needed. Place watercress on plate & then pile vegetable mixture on top. Drizzle dressing over all and top with a pile of bean sprouts. Arrange roasted beets around the sides. Serves 4.

Assorted Mixed Greens and Chopped Fresh Fruit w/ Orange Cashew Dressing
15 ounces or 10 cups assorted mixed greens
2 cups fresh fruit , coarsely chopped
Orange Cashew Dressing
2 oranges, peeled and seeded
2 tablespoons Dr. Fuhrman's Blood Orange Vinegar
1/2 cup raw cashews
1/2 teaspoon lemon juice (optional)
Blend all dressing ingredients until smooth and creamy. Add lemon juice, if desired. Toss with mixed greens and fruit. Add some orange juice to thin, if necessary. If trying to lose weight, substitute 12 raw cashews for the 1/2 cup. Dressing will be thinner, but still tastes good. Serves 2.
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