My Recipe

Listen up folks. This one is mine—SO YOU BETTER LIKE IT! Seriously, I hope you enjoy it…or else. Take a look:
Zucchini or Carrot Bread
20 dates
1 cup unsweetened soymilk
2 very ripe bananas (3 if small)
1 tablespoon raw sunflower seeds
2 tablespoons ground flaxseed
2 cups quick oats (blended into flour)
2 cups quick oats
2 heaping teaspoons ground cinnamon
1 cup chopped walnuts
1 cup raisins
2 cups shredded zucchini (or carrots)
1 tablespoon vanilla extract
Blend dates, soy milk, bananas, sunflower seeds, and flaxseed until smooth. Add all ingredients into large mixing bowl. Mix well (more oats may be needed to thicken mixture). Spread in baking pan 1 1/2 inches thick (rub pan with a little blended oats to help prevent sticking). Preheat oven to 350 degrees. Bake for 15 minutes then cover edges with foil (like you would a pie crust). Continue baking until golden brown and center is firm. Serves 12 or more, depending on how cut it.

Carnival of the Recipes: Tricks and Treats Edition

I's up at Booklore—Libra Simplex. Oh! And not all recipes are Fuhrman-friendly.

Bringin' da Salad!

Spinach Salad
2-6 ounces fresh organic baby spinach
1/4 red onion, finely shredded
2 tablespoons unhulled sesame seeds
1 tablespoon ground flax seeds
1 tablespoon sunflower seeds
1 pint fresh blackberries
2 tablespoons Dr. Fuhrman's D'Anjou Pear or Black Fig Vinegar, optional
Mix and toss all ingredients together.

Cucumber Radish Salad

1/4 cup unhulled sesame seeds
1 cucumber, sliced
8 radishes, sliced
1/2 cup finely chopped red onion
1 pear, diced
1/4 cup chopped fresh dill
1/4 cup chopped fresh basil
1/4 cup date sugar
2 tablespoons apple cider vinegar
Lightly toast sesame seeds in a pan over medium heat for 4 minutes, shaking pan frequently. Combine all ingredients and chill overnight.

Jicama Salad
1 medium head romaine, Bibb, or red leaf lettuce
1 large jicama, peeled and thinly sliced
2 Kirby cucumbers, sliced into circles
2 red bell peppers, thinly sliced
1/2 cup raw sunflower seeds
Arrange lettuce, jicama, cucumbers, and peppers on a plate. Sprinkle with sunflower seeds.

Cereal Killers Carnival of Recipes

Sweet and Fruity Snacks

Chocolate Oat Clusters
2 cups unsweetened applesauce
2 teaspoons vanilla extract
1 cup date sugar
2/3 cup raw walnuts, ground
2/3 cup whole wheat flour
1 1/4 teaspoons arrowroot powder
4 tablespoons Dr. Fuhrman's Cocoa Powder or other natural cocoa powder
3/4 cup oats
8 dates, pitted and coarsely chopped
3/4 cup chopped walnuts
Preheat oven to 375 degrees. Blend applesauce, vanilla and date sugar in blender until creamy. In a large bowl, combine the flour, arrowroot powder, ground nuts, and cocoa powder. Add the blended wet ingredients to the dry ingredients and mix well. Stir in oats, chopped dates and chopped nuts. Bake for 10 minutes. Yields approx. 55 cookies.

Fruity Sandwich Spread

1 cup dried apple
1 cup soy milk
1/4 cup raw Brazil nuts
1/2 cup organic baby spinach
2 medjool dates, pitted
1 banana, sliced
3 whole grain pita pockets or whole grain bread
Soak dried apples in soy milk for at least two hours. Drain off soy milk and blend with Brazil nuts, spinach and dates in a Vita-Mix or other powerful blender. Remove to bowl and add soaked apples and sliced banana to combine. Cut pitas in half and lightly toast. Spread mixture inside. Serves 6.

Mixed Fruit Smoothie
1/8-1/4 cup vanilla soy milk
1 banana
1 cup organic baby spinach
1 cup frozen strawberries
1 cup frozen peaches
1 cup frozen mangoes
1 cup fresh organic strawberries
1 tablespoon ground flax seeds
Blend all ingredients together in a Vita-Mix or other powerful blender until smooth and creamy. Serves 4.

Dressing Healthy

Pumpkin Seed Pecan Dressing
2 apples
1/4 cup fresh apple juice
2 tablespoons pecans
1 tablespoon pumpkin seeds
1 tablespoon Dr. Fuhrman’s Spicy Pecan Vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Blend all ingredients together in a Vita-Mix or other powerful blender.

Savory Tomato Dressing
1 cup pasta sauce, no or low salt
3 tablespoons almond butter
1-2 tablespoons Dr. Fuhrman’s Black Fig Vinegar or balsamic vinegar
1 tablespoon Dr. Fuhrman's VegiZest (optional)
garlic or onion powder, to taste (optional)
Mix all ingredients together in a blender or blend with a wire whisk. Add any additional seasonings such as garlic or onion powder if you wish.

Fruity Herb Dressing
2 dates, pitted
2 shallots
2 cloves garlic
2 fresh bay leaves
1/3 cup Dr. Fuhrman's Black Fig Vinegar
1/4 teaspoon tarragon
1/2 cup water or soy milk
Mix all ingredients in blender with 1/2 cup water or soy milk.

Green Velvet Dressing
3/4 cup water
1/2 cup fresh lemon juice
1/2 cup raw tahini
1/4 cup fresh chopped parsley
1/4 cup chopped fresh dill
4 tablespoons raw cashews
2 tablespoons Dr. Fuhrman's VegiZest
1/2 tablespoon chopped fresh tarragon (optional)
2 teaspoons Bragg Liquid Aminos
2 cloves garlic, chopped
Blend all ingredients in a Vita-Mix or other powerful blender until smooth.

Salad, Soup, Cookies

Very Veggie Salad
15 ounces or 10 cups mixed greens or baby salad greens
1/2 cup halved cherry tomatoes
1 avocado, cubed
1/4 cup chopped green onions
1 red bell pepper, thinly sliced
left over steamed vegetables (optional)
1/2 15-ounce can lentils, drained, or 1 cups cooked lentils
2 medium carrots, grated
1/4 cup raw sunflower seeds
1/2 cup dressing of choice
Distribute greens, vegetables (except carrots), and lentils on dinner plates. Then distribute grated carrots. Sprinkle with sunflower seeds and pour dressing over salads. Serves 2.

Tomato Bisque
3 cups carrot juice
1 1/2 pounds fresh chopped tomatoes
1/4 cup sun-dried tomatoes, chopped
2 organic celery stalks, chopped
1 small onion, chopped
1 leek, chopped
1 large shallot, chopped
3 garlic cloves, chopped
2 tablespoons Dr. Fuhrman’s VegiZest
1 teaspoon dried thyme, crumbled
1 small bay leaf
pinch of saffron (optional)
1/2 cup raw cashews
1/4 cup fresh basil, chopped
1 5-ounce bag organic baby spinach (optional)
In large saucepan, add all ingredients except cashews, basil, and spinach. Simmer for 30 minutes. Discard bay leaf. Remove 2 cups of vegetables with slotted spoon and set aside. Puree remaining soup and cashews in processor until smooth. Add soup vegetables to puree to make creamy bisque with chunks of vegetables. Stir in basil and spinach & let it wilt. Serves 8.

Pumpkin Pineapple Cookies
1 cup fresh or canned pumpkin or sweet potatoes
1 small banana, mashed
1/2 cup crushed pineapple, with juice
3/4 cup date sugar
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups quick oats (not instant)
1 cup raisins
1/2 cup chopped walnuts
Combine pumpkin, banana and pineapple. In a separate bowl, combine rest of ingredients. Stir in pumpkin mixture. Drop by tablespoonfuls onto cookie sheet and press down slightly. Bake for 10 minutes at 350 degrees. Makes 16 cookies.