3 Banana Smoothies

Creamy Banana Smoothie
1 banana
1 cup fortified soy milk or fat free milk
1 cup frozen strawberries or blueberries
1 tablespoon ground flax seeds
Blend all ingredients together in a Vita-Mix or other powerful blender.

Orange Banana Berry Smoothie

2 peeled oranges
1 banana
1 10-ounce bag of frozen strawberries
1 tablespoon ground flax seeds
Blend all ingredients together in a Vita-Mix or other powerful blender.

Banana Split Smoothie

1 banana (fresh or frozen)
5 whole strawberries (fresh or frozen)
1 tablespoon Dr Furhman's Cocoa Powder
6 ice cubes
1/4 cup unsweetened soy milk
5 halves walnuts
Blend all ingredients together in a Vita-Mix or other powerful blender.

My Banana Cream Pie

Hey folks. Won’t you give my Banana Cream Pie a try? I came up with the recipe and Marian—Dr. Fuhrman’s chef—helped perfect it. Let me know what you think! Take a look:
1 cup oats
1/2 cup unsweetened soy milk
3 tablespoons raw tahini
1 very ripe banana

2 very ripe large bananas
1/2 cup unsweetened vanilla soy milk
12-15 medjool dates
1/2 avocado, peeled and pitted
4 large romaine lettuce leaves (or other lettuce)
1 tablespoon ground flax seed (optional)
1 teaspoon raw sunflower seeds (optional)
1 teaspoon unhulled sesame seeds (optional)
1 teaspoon chopped walnuts
1/2 teaspoon vanilla extract

Cream Topping
1 1/2 cups raw cashews
3/4 cup unsweetened vanilla soy milk
8 medjool dates
unhulled sesame seeds (optional)

Preheat oven to 350 degrees. Crust: Blend oats into a flour. Blend banana. In a bowl, thoroughly combine blended oats, banana, tahini, and soy milk. Spread dough in a glass pie dish until bottom and sides are covered. Bake for 10 minutes, then remove and cool. Filling: Blend all ingredients in a high-powered blender. Spoon mixture into pie crust and bake for 40 minutes. Let cool. Cream Topping: Blend cashews, soy milk, and dates together in a high-powered blender. Spoon over entire surface. If desired, sprinkle with sesame seeds. Serves 8.
And yes, the bananas I used were Dole organic bananas, which I might add. You all should be looking for—hint, hint, wink, wink! Operation Banana Hunt is still on!

Taste This...

Sherry Kale
1 large bunch kale
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1/4 cup sherry wine vinegar
1/4 teaspoon allspice
1/4 teaspoon basil
1/4 teaspoon oregano
Strip the kale leaves from the main stem. Chop leaves. Saute' the onion and garlic in olive oil over medium heat for 5 minutes. Add the vinegar, allspice, basil, oregano, and chopped kale and saute', stirring occasionally until kale is tender, about 15 minutes. Serves 4.

Soy & Green Bean Medley

2 cups fresh cut green beans
1 cup frozen soybeans, thawed
1 cup canned aduki beans, no or low salt
2 scallions, chopped
2 tablespoons currants
1 tablespoon rice vinegar
1 1/2 teaspoons 100% apricot fruit spread
1 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame oil
Steam green beans and soybeans together about 8 minutes or until crisp tender. Remove to bowl and add aduki beans, scallions, and currants. With a wire whisk combine rest of ingredients and toss with bean mixture. Refrigerate for a few hours before serving to let flavors combine. Serves 6.

Hawaiian Sweet Potato Pudding

4 medium sweet potatoes (use organic for a sweeter taste)
1 cup orange juice
canned sliced pineapple (unsweetened), drained well
1 tablespoon date sugar (optional)
Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake for 1 hour or until soft. Let cool and peel off skin. Mash sweet potatoes in a food processor or high powered blender with orange juice and date sugar, if desired. Spread mixture into a 9X9 inch glass baking dish. Cover with pineapple slices. Bake at 350 degrees for 1/2 hour. Serves 4.

Behold...the Salads!

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.

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.

Raw Fruit and Vegetables
4 ounces fresh organic baby spinach
1 Granny Smith apple, chopped
6 organic strawberries, chopped
1/2 cup blueberries
Arrange spinach on a plate and top with fresh fruit. Serves 1.

Pecan Maple Apple Salad

3 green apples, peeled and cored
10 ounces mixed baby greens
1/2 cup raw pecans, chopped
1/2 cup currants
2 tablespoons pure maple syrup
1/4 cup Dr. Fuhrman's Spicy Pecan Vinegar
Shred apple into greens using a grater or peeler. Add the chopped pecans and currants. Combine maple syrup and vinegar. Pour over salad. Mix all ingredients together thoroughly. Serves 2.

Desserting Health Food

Bluevado Pie
10 date/coconut rolls (remove almonds)
1 1/2 cups Familia, original swiss baby muesli, no added sugar (found in supermarkets)

10 ounces frozen blueberries
10 pitted dates, chopped
4-5 bananas
1 Haas avocado
1 teaspoon unsweetened shredded coconut
Crust: In a bowl, thoroughly blend the date/coconut rolls and muesli. Transfer mixture to pie plate, pressing down to make pie crust.

Filling: In a high powered blender, blend all filling ingredients, except for coconut, until smooth. Pour into the pie crust. Sprinkle with coconut. Cover and freeze for at least 3 hours before serving.

Easy No-Bake Thumbprint Cookies
3 1/2 cups rolled oats
8 medjool dates, pitted and chopped
1 1/3 cups unsweetened soy milk
1 1/2 cups raw almond butter
3/4 cup coconut, reserving 1/4 cup (optional)
100% all-fruit preserves
Grind oats slightly in a high-powered blender. Pour into a bowl and mix with dates, soy milk, almond butter, and coconut. Form into balls and press down in middle with thumb and place a small amount of fruit preserves in the indentation or roll in reserved coconut. Refrigerate before eating.

Healthy Chocolate Cake

1 2/3 cups whole wheat pastry flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 banana
1 cup unsweetened applesauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
3 tablespoons Dr. Fuhrman's Cocoa Powder or other natural cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract

Chocolate Nut Icing:
1 cup raw macadamia nuts or raw cashews, unsalted
1 cup vanilla soy milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Cake: Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce. Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well. Spread in a 9.5" X 13.5" nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Icing: Using a high powered blender*, combine all icing ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread on cooled cake instead.