Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

• Email This
• Print
• Comments
• Share Link

Egg and Vegetable Scramble

2 eggs
2 tablespoons unsweetened soy milk
1/2 medium bell pepper, diced
2 green onions, chopped
1/2 cup diced fresh tomatoes
1/2 cup diced fresh mushrooms
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1 teaspoon Spike or other no salt seasoning
4 ounces organic spinach, coarsely chopped or baby spinach

Beat eggs with soy milk. Water sauté the peppers, onions, tomatoes, mushrooms, VegiZest, and Spike until vegetables are tender. Add spinach to wilt. Cook most water out of vegetables, then add eggs and scramble until cooked through. Serves 1.

Gazpacho Summer Soup

1 large cucumber, peeled and sliced into large pieces
1 large red bell pepper, seeded and sliced into large pieces
1 14-ounce diced or chopped tomatoes, no salt added
1 cup roasted red peppers, in vinegar, low sodium (drained)
2 cups tomato juice, low sodium
1 12-ounce jar mild or medium salsa, low sodium
1/2 cup fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon Dr. Fuhrman’s VegiZest
cucumber slices (optional)

Place cucumbers and fresh red bell peppers in a food processor. Pulse until chopped in small pieces. Add canned tomatoes and roasted red peppers. Pulse a couple of more times until finely chopped. Add tomato juice and rest of ingredients and pulse until well mixed. Cover and chill for at least 2 hours for flavors to mingle. Before serving, garnish with cucumber slices, if desired. Serve chilled. Serves 3.

Chard and Vegetable Medley

1/2 cup water, divided
4 cloves garlic, minced or pressed
1 medium onion, coarsely chopped
2 tablespoons Dr. Fuhrman’s VegiZest
1 teaspoon Spike no salt seasoning
4 small yellow squash, cut into 1/2 inch slices
2 bunches Swiss chard, red and green, coarsely chopped
1 large red bell pepper, cut into 1/2 inch slices
1 cup halved cherry tomatoes
2 tablespoons balsamic vinegar

Place garlic, onion, VegiZest, Spike, and yellow squash in a large soup pot with 1/4 cup water. Bring to a high simmer. Cook until onion is soft, about 3 minutes. Add remaining vegetables, along with another 1/4 cup water, and simmer covered for about 12 minutes or until tender. Drain vegetables, reserving liquid. Add balsamic vinegar to liquid and reduce over high heat until syrupy. Pour over vegetables. Serves 4.