Christmas Recipes - Countdown to Christmas

It’s over at Christmas Recipes. *Remember, not all recipes are Fuhrman-friendly.

Green, Green, Food, Food!

Braised Kale and Squash with Pumpkin Seeds
2 bunches kale
1 medium butternut squash or small pumpkin
1 medium red onion, coarsely chopped
6 cloves garlic, sliced
2 tablespoons Dr. Fuhrman's VegiZest
2/3 cup water
2 tablespoons Dr. Fuhrman's Black Fig Vinegar
1 cup pumpkin seeds or sunflower seeds, lightly toasted
Strip kale from stems. Discard stems. Wash leaves well, and coarsely chop. Peel, seed, and cube butternut squash or pumpkin. Place kale, squash, onion, garlic, and VegiZest in a large pot with water. Cover and steam over low heat for 20 minutes or until squash is tender. Add vinegar and toss. Serve sprinkled with lightly toasted pumpkin or sunflower seeds. Toast seeds in oven at 300 degrees for 5 minutes, or until lightly toasted. Serves 6.

Brussels Sprouts Polonaise

6 cups Brussels sprouts
1/4 cup soft tofu
2 tablespoons lemon juice
2 tablespoons date sugar
1 clove garlic, minced
1 tablespoon Dr. Fuhrman's VegiZest
1/2 cup fresh parsley, snipped & divided
1/2 cup plain soy milk
Cut large sprouts in half and steam for 8 minutes until tender. Blend tofu, lemon juice, date sugar, garlic, VegiZest, 1/4 cup parsley, and soy milk in blender and pour over sprouts. Sprinkle with remaining parsley. Serves 3.

Doubly Delicious Greens

1 large bunch bok choy, chopped
1 large bunch Swiss chard, chopped
1 medium onion, coarsely chopped
2 cloves garlic, chopped
1 15-ounce can diced tomatoes (no salt)
2 cups shiitake and/or baby bella mushrooms, sliced
1/2 teaspoon dried Italian herb seasoning
Place bok choy, Swiss chard, onions, and garlic in a large steamer and steam until almost tender, about 10 minutes. In a large pot add tomatoes, mushrooms, steamed greens mixture, and seasoning. Simmer over low heat for 5 minutes, stirring occasionally. Serves 8.

Italian Health Food

Polenta Vegetable Casserole
2 cups fresh organic baby spinach
1 cup zucchini, chopped
1 cup broccoli, chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 cup fresh tomatoes, chopped
1 cup fresh mushrooms, chopped
1 medium onion, chopped
1 tablespoon oregano
1 tablespoon basil
6 cloves garlic, chopped
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
1/8 cup water
3/4 jar pasta sauce, no or low salt
6 cups water
1 1/2 cups sun-dried tomatoes, soaked overnight & cut into small pieces
4 cloves garlic, minced
2 cups cornmeal

Cheese topping
1 cup soy mozzarella cheese, grated
Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sun-dried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through. Serves 8.

No Pasta Vegetable Lasagna
Lasagna noodles
2 large eggplants, sliced 1/4" lengthwise
3 small zucchini, slice lengthwise as thin as you can
3 small yellow squash, slice lengthwise as thin as you can

Tofu ricotta
1 package soft tofu
1 small onion, cut in quarters
4 cloves garlic
1 bunch fresh basil leaves
1 1/4 pounds firm tofu
4 tablespoons Dr. Fuhrman's VegiZest
2 tablespoons dried Italian herbs
1 cup grated soy mozzarella cheese

2 bunches broccoli florets & peeled stems, coarsely chopped
4 cups sliced mushrooms, a mixture preferable (shiitake, cremini, oyster)
4 medium bell peppers (a mixture of red, yellow & orange), chopped
1 7-ounce bag organic baby spinach
3 cups pasta sauce, no or low salt
fresh basil, shredded
Preheat oven to 350 degrees.

Lasagna noodles
Bake eggplant, zucchini and squash slices for 10 minutes until flexible but not completely cooked.

Tofu ricotta
Process soft tofu, onion, and garlic until pureed. Add 1 bunch basil leaves and pulse to coarsely chop. Squeeze firm tofu to remove excess water and crumble. Mix pureed tofu and crumbled tofu. Add VegiZest, Italian herbs, and grated soy mozzarella cheese.

Saute vegetables
Saute broccoli, mushrooms. peppers, and spinach over low heat for 5 minutes, without water, just until tender.


Spread a thin layer of pasta sauce on bottom of a baking dish. Layer eggplant slices, then sauteed vegetables, tofu ricotta, squash and zucchini slices and spread with pasta sauce. Repeat layers ending with tofu ricotta. Spread pasta sauce on the top and bake, uncovered, for 1 hour or until very hot and bubbly. Garnish with shredded fresh basil. Serves 8.

Carnival of Recipes -- Let's Talk Turkey!

It’s over at Elementary Chef. *Remember, not all recipes are Fuhrman-friendly.

Super Sweets!

Almond Fudge
1/2 cup dates, pitted
1/4 cup plain soy milk
1 cup raw almond butter
1/2 cup raw cocoa powder
1/2 cup unsweetened shredded coconut
1 teaspoon vanilla extract
In a food processor, chop dates and raisins until very fine. Mix the remaining ingredients with the dates and raisins. Press into an 8" X 8" glass baking dish and refrigerate. Serves 8.

Wild Apple Crunch
6 apples, peeled and sliced
3/4 cup chopped walnuts
8 dates, chopped
1 cup currants or raisins
3/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
juice of 1 orange
Preheat oven to 375 degrees. Combine all ingredients except the orange juice. Place in a baking pan and sprinkle the juice of the orange on top. Cover and bake at 375 degrees for about one hour until all ingredients are soft, stirring occasionally. Note: You can also simmer this for 30 minutes on top of the stove in a covered pot, stirring occasionally. Serves 8.

Mango Pudding
1/4 cup slivered almonds
2 ripe mangoes, peeled & cut into pieces
1 banana
1 tablespoon date sugar
1/8 cup coconut, unsweetened shredded
1/2 teaspoon vanilla
1/4 cup currants (optional)
1/8 teaspoon cinnamon (optional)
Grind almonds in a Vita-Mix or other powerful blender until finely chopped. Add mangoes and rest of ingredients, except currants and cinnamon, and blend until smooth and creamy. Place in a bowl, add currants if desired, and stir. Sprinkle with cinnamon, if desired. Chill for at least 2 hours before serving. Serves 2.

Green Smoothie Party!

Got Greens Smoothie
3 ounces fresh organic baby spinach
2 cups fresh or frozen pineapple cubes
3 kiwis
1/2 avocado
1 banana
Blend all ingredients in a Vita-Mix or other powerful blender until smooth and creamy.

Green Citrus Smoothie
1 orange, peeled
1 cup fresh pineapple
8-10 ounces romaine or leaf lettuce
1 tablespoon Dr. Fuhrman's Blood Orange Vinegar
Blend all ingredients together.

Eat Your Greens Fruit Smoothie

5 ounces organic baby spinach
1 medium banana
1 cup frozen or fresh blueberries
1/2 cup soy milk
1/2 cup pomegranate juice or another unsweetened fruit juice
1 tablespoon ground flax seeds
Blend all ingredients in a Vita-Mix or other powerful blender until smooth and creamy.