Eat to Live Chicken, Fish, and Turkey

Thai Chicken Stir-fry
2 cups cooked brown rice
2 chicken breasts, skinless and boneless
4 cloves garlic, cut in half
1/2" slice fresh ginger root
1/2 bunch chopped fresh mint
12 fresh basil leaves
1/2 bunch chopped cilantro, optional
2 1/2 cups carrot juice
2 1/2 teaspoons arrowroot powder
2 bags oriental frozen vegetables
1 whole onion, sliced
1/2 pound sliced shiitake mushrooms
1 bag broccoli florets
1 can bamboo shoots, drained
2 teaspoons Spike seasoning, or other no salt seasoning
2 tablespoons Dr. Fuhrman's VegiZest
1/2 teaspoon curry powder, optional
3 tablespoons natural peanut butter, no salt
1/2 cup light coconut milk
1/4 cup raw cashews, chopped
Cook brown rice according to directions and set aside until ready to serve. Very thinly slice chicken. Lightly brown chicken over high heat. Turn down heat to medium and cook until done. Do not overcook chicken; when pricked with fork and juice runs clear the chicken is cooked. Remove to a plate and set aside. In food processor, finely chop garlic, ginger root, mint, basil, and cilantro, reserving some for top, if desired. Mix carrot juice w/ arrow root powder. Place all ingredients (except for peanut butter, coconut milk, and cashews) into a wok or large skillet. Cook on high heat, covered, stirring often, until vegetables are just tender and chicken cooked through about 10-15 minutes. Push vegetables aside and add peanut butter, stirring to blend with liquid. Toss to distribute. Add coconut milk and heat until hot. Place chicken on the brown rice, cover with vegetable mixture and top with chopped cashews. Also delicious topped with the fresh herbs. Serves 4.

Salmon Salad Nicoise
1/2 cup wild salmon, canned or left over, flaked
2 cups green beans, cooked
1 cup cooked and cubed potatoes
1/2 cup chopped bell pepper
1/2 cup shredded carrots
1/4 cup thinly sliced sweet onion
1/2 cucumber, cut into small cubes
1 large tomato, coarsely chopped
2 cups mixed salad greens or baby greens
2 cups romaine lettuce, torn in small pieces

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
2 teaspoons Dr. Fuhrman's VegiZest
2 tablespoons orange juice
1 teaspoon garlic powder
Prepare all salad ingredients. Whisk dressing ingredients and toss with salad mixture and serve. Serves 2.

Baked Apricot Garlic Turkey Tenderloins
4 apples, quartered
2 oranges, quartered
1 onion, peeled and quartered
2 tablespoons fresh thyme
20 fresh sage leaves
2 whole turkey tenderloins or 6 turkey scallops, sliced very thin
1/2 cup apricot spreadable 100% fruit
2 teaspoons Bragg Liquid Aminos
3 teaspoons Spike seasoning (no salt) or other no salt seasoning
6 cloves garlic, pressed
Preheat oven to 375 degrees. Cut apples in quarters and slice core out leaving flat. In baking pan arrange apples, oranges, and onion close together. Lay herbs on top of fruit. Place tenderloins on top of fruit, onion, and herb mixture. If using turkey scallops, fan out three scallops on top of each other and place over apple, orange, onion and herb mixture, and do the same for the remaining three. Mix apricot spread, liquid aminos, Spike and garlic. Generously spread turkey with sauce. Cover loosely with foil and bake for 30-35 minutes until turkey juices run clear when pricked in center with a fork. Serves 6.

Salads O' Fun!

Coconut Fruit Salad
1 cup cantaloupe, cut into bite sized pieces
1 cup honeydew melon, cut into bite sized pieces
1 cup pineapple, cut into bite sized pieces
1/2 cup green grapes, cut in half
1/2 cup red grapes, cut in half
1 pint organic strawberries, cut in half or quarters
1/2-1 pint blueberries
1/2 cup unsweetened shredded coconut, divided
Mix all ingredients together, reserving 1/4 cup of coconut. Sprinkle the reserved coconut over the top for a beautiful looking fruit salad. Serves 6.

The Big Chopped Salad
Savory Tomato Dressing
1 cup pasta sauce, no or low salt
3 tablespoons raw almond butter
2 tablespoons your choice of Dr. Fuhrman’s Vinegars, balsamic or any other vinegar
1 tablespoon Dr. Fuhrman's VegiZest (optional)

Salad Vegetables
20 ounces or 10 cups bunches romaine lettuce, washed, dried, and shredded
1 red bell pepper, chopped
1/2 cup garbanzo beans, cooked or canned
3 stalks organic celery, chopped
1/4 purple onion or sweet onion, thinly sliced
1/2 medium cucumber, cubed
1 medium tomato, cubed, or grape or cherry tomatoes halved
1 medium avocado, cubed
Whisk the four dressing ingredients, blending thoroughly. Toss dressing with salad ingredients and serve. Serves 2.

Spinach-Strawberry Salad
3 ounces romaine lettuce
5 ounces organic baby spinach
12 ounces frozen strawberries, thawed, reserving juice
Pile the lettuce and spinach leaves on a plate and lay the defrosted strawberries on top. Pour the juice from the thawed strawberries over the greens. Serves 2.

A Soup-er Good Time!

Tomato Vegetable Pot Soup
6 cups water
4 tablespoons lentils
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
2 tablespoons Dr. Fuhrman's VegiZest
3 garlic cloves, chopped
8 tomatoes, chopped
1 broccoli stalk, chopped
2 onions, chopped
4 potatoes, chopped
1 pound carrots, chopped
1 cup green beans, chopped
1 cup cabbage, chopped
1 organic celery stalk, chopped
Place all of the ingredients in a large soup pot. Cover and simmer on low heat for one hour or until vegetables are tender.

Tuscan Beans & Greens Soup
1 cup sun-dried tomatoes
1/2 cup unsweetened soy milk
1 15-ounce can diced tomatoes, no salt, with liquid
1 cup chopped onions
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried crushed rosemary
1 15-ounce can white beans, no or low salt, with liquid
3 cups low sodium vegetable broth
6 cups chopped collard greens
1 tablespoon Dr. Fuhrman's Black Fig Vinegar
1/2 teaspoon freshly ground black pepper
Soak the sun-dried tomatoes in soy milk overnight to get soft. When ready to make soup, chop the tomatoes finely. Set aside. Open the can of diced tomatoes and drain some liquid into a large soup pot. Heat over medium heat. Add onions and garlic; lower heat, cover and cook for 5 minutes, until onions are soft. Add more liquid to keep from sticking. Stir in sun-dried tomatoes, soy milk, basil, oregano, and rosemary. Add the beans, diced tomatoes, and vegetable broth. Bring to a boil. Add the greens, lower heat and simmer for about 20 minutes. Before serving, stir in the vinegar and black pepper.

Sweet Beet Soup
3 cups water
1 16-ounce can low sodium vegetable broth
2 tablespoons Dr. Fuhrman's VegiZest
4 cups carrot juice
1 cup organic celery juice
3 beets with greens
2 medium onions
3-4 medium sized sweet potato or yams, peeled and diced
Put water, broth, VegiZest, carrot and celery juice in a pot and simmer. Grate beets and onions with food processor and add. Then add the bite-sized pieces of sweet potato and the sliced beet greens. Cook on low heat for one hour. Blend half the soup, leaving some chunky parts, so it becomes thicker and still has chunks of potato.

Carnival Of The Recipes - Cooking On A Budget Edition

It’s over at A Penny Closer. *Remember, not all recipes are Fuhrman-friendly.

The Breakfast Bunch

Healthy Pancakes
1 cup great northern beans (no or low salt), drained
2 egg whites
1 cup unsweetened soy milk
1 teaspoon vanilla
10 pitted dates
1/2 cup oat bran
1/4 cup buckwheat flour
1 cup blueberries or 1 banana, sliced
pure maple syrup
Blend beans, egg whites, soy milk, vanilla, and dates in a blender until smooth. Add oat bran and buckwheat flour and blend. Fold in blueberries or banana. Pour batter by 1/4 cupfuls onto a hot, non-stick or lightly oiled griddle. When bubbles form on top of pancakes, flip. Cook until golden. Serve with pure maple syrup. Serves 2.

Wille's Wild Blueberry Hot Breakfast

2 cups frozen wild blueberries
1/2 cup vanilla soy milk
1/4 cup unsweetened shredded coconut, lightly toasted
1/4 cup chopped walnuts
1/4 cup currants
1 banana, sliced
Heat frozen blueberries and soy milk until warm. Add remaining ingredients and stir well. Serves 1.

Pomegranate Muesli

1/2 cup pomegranate juice
1/4 cup oats, steel cut or old fashioned (not quick or instant)
1 apple, peeled and grated
4 raw cashews, coarsely chopped
4 raw hazelnuts, coarsely chopped
1/2 cup halved grapes
1/2 cup cubed cantaloupe
1/2 cup sliced fresh organic strawberries
1 tablespoon currants
1 tablespoon ground flax seeds
Soak oats in pomegranate juice overnight in refrigerator. Oats will absorb the liquid. In the morning, combine oats with remaining ingredients. You may add or substitute any fruits you desire. Serves 2.